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Learn the craft of chef in Professional Immersion

The Diploma of Cuisine in Professional Immersion is a complete and rigorous training provided by leading chefs in the culinary field. This diploma is composed of three certificates: Basic, Intermediate and Superior. It is completed by 3 months of Practical Application within the Institute, as well as 2 to 4 months of internship in a company. He introduces professional gestures and the study of classic dishes interpreted in an original and contemporary way.

Key information

4 intakes per year: January, April, July, October

Duration: 14 to 16 months (standard)

Prix : €30 400
Tuition fees include the application fee (€1 500), educational content, uniform, equipment including a Zwilling® knife kit, and all activities (conferences, guest chef demonstrations, career day, educational visits, cocktail party).

Teaching method: Demonstrations followed by practical classes, and theory classes. Continuous assessment throughout the programme. Practical and written exams.

Languages: The training programme is taught in French and consecutively translated into English during demonstrations and theory classes.

Non French-speaking students who choose the Diploma of Cuisine in Professional Immersion must follow the French courses taught at the Institut Le Cordon Bleu Paris (additional fees: €1,200 for level A1 or €2,400 for levels A1 and A2).

Entry requirements:
Students must be aged 18 years or over at the beginning of the programme and be in possession of a baccalaureate or equivalent.

Diploma awarded: The Cuisine Diploma in Professional Immersion is awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe. The Titre de Cuisinier is also certified RNCP (Répertoire National de la Certification Professionnelle) by the French State.

Complementary Training Programmes:


  • The Cuisine Diploma can be followed by the Diploma in Culinary Management, a 3 month training programme which is ideally suited to those who are keen to launch and manage their own cuisine, pastry or boulangerie business.
DISCOVER THE DIPLOMA IN CULINARY MANAGEMENT



Program Details

  • Who is this programme aimed at?
    We welcome students from different academic and professional backgrounds. No previous culinary experience is required. We recommend this program if:
    • You are a new bachelor or graduate, with or without professional experience, who wishes to master French culinary techniques and be operational quickly and pursue a career in a professional kitchen (restaurant or hotel).
    • You are an entrepreneur or in professional reconversion and you want to learn and master French culinary techniques in a progressive and fast way.
  • Programme Content

    Please note that the certificates can be registered for individually, beginning with the Basic Cuisine Certificate

    • Basic Cuisine Certificate

    Prerequisite: none

    This certificate introduces fundamental French cuisine techniques:

      • Learning classic and traditional French gastronomy techniques
      • Organisation, hygiene and safety in cuisine
      • Mastering the use of knives, introduction to professional techniques (cutting, different cuts)
      • Carrying out preliminary preparation of foodstuffs: vegetables, fish and meat
      • Learning different cooking methods
      • Making stocks, sauces, jus, emulsions and soups
      • Making basic doughs and restaurant desserts
      • French cuisine terminology
      • Culinary theory classes: meat, dairy products
      • Sensorial analysis of a dish
      • Educational visit to a Parisian market, buying and tasting
      • Exploration of the Institute’s vegetable roof garden, 800 m² of urban agriculture biodiversity
    • Intermediate Cuisine Certificate

    Prerequisite: Basic Cuisine Certificate

    In intermediate level, you will be introduced to French and European regional cuisines and put the techniques, learned in basic level, into practice:

      • French and European regional cuisines
      • Making full use of assimilated techniques
      • Origin, quality and sustainability of seasonal products and products from diverse terroirs
      • Organisation, hygiene and safety in cuisine
      • Advanced cutting and professional techniques
      • Introduction to colour, taste and texture combinations
      • Contemporary cooking techniques
      • Awakening the senses to different flavours and mastering seasoning
      • Reproducing an identical dish
      • Learning to analyse food and wine pairing with a sommelier
      • Culinary theory classes: vegetables, sea food and Italian ingredients
      • Beekeeping workshop
      • Seafood conference, taught by an industry professional
    • Vous serez mis(e) en situation professionnnelle pendant 3 mois, dans les services de l'Institut. Voici le contenu des compétences enseignées :

        • Réalisation des productions culinaires
        • Gestion des approvisionnements
        • Organisation de la production
        • Communication professionnelle
    • Practical Application

    You will be placed in a professional environment for 3 months in the services of the Institute. Here is the content of the skills taught:

      • Culinary production
      • Supply management
      • Production organization
      • Professional communication
    • Superior Cuisine Certificate

    Prerequisite: Intermediate Cuisine Certificate

    Once you have mastered classic French culinary techniques, you will be encouraged to unleash your creativity, both in terms of flavour and presentation. You will develop your understanding of the evolution of international culinary techniques.

      • Making classic dishes with an original and contemporary twist
      • Organisation, hygiene and safety HACCP
      • Using and gaining knowledge of noble ingredients
      • Perfecting culinary techniques
      • Time management in cuisine
      • Plate presentation
      • Mastering perfect cooking temperatures for meat and fish
      • Experimenting with cooking techniques: sous vide, low temperature
      • Developing a creative and aesthetic style
      • Encounters with renowned chefs, featured chef demonstration
      • Culinary theory classes: nutrition, recipe data sheet and costing
      • Demonstration by a professional butcher
      • Taking part in cocktail parties and other events at Le Cordon Bleu institute
      • Educational visit to Europe’s largest market: Rungis international
    • Stage : entre 2 et 6 mois en entreprise
  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    2019
    Jul 8, 2019 - Nov 6, 2020 ( Standard )
    € 30,400.00
    Oct 7, 2019 - Jan 22, 2021 ( Standard )
    € 30,400.00
    2020
    Jan 6, 2020 - Feb 26, 2021 ( Standard )
    € 30,400.00
    Apr 6, 2020 - May 28, 2021 ( Standard )
    € 30,400.00
    Jul 6, 2020 - Aug 27, 2021 ( Standard )
    € 30,400.00
    Oct 5, 2020 - Nov 26, 2021 ( Standard )
    € 30,400.00
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