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Learn the craft of chef in Internship Pathway

The Diploma of Cuisine in Internship Pathway 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 4 months of internship. It introduces professional gestures and the study of classic dishes interpreted in an original and contemporary way.




Operational Objectives

The programme covers the following study units:

These study units are delivered in a programme which is divided into three progressive evaluations per certificate, and the skills learned are implemented in 3 months of Practical Application within the Institute, as well as 4 months of internship.

Programme Objectives



Who is this programme for?
  • Students who want a career in a professional kitchen (restaurant or hotel)
  • Professional Chefs or entrepreneurs who are keen to master French culinary techniques
  • People embarking on a career change who want to be part of a professional kitchen
Possible careers:
  • Cuisine Chef
  • Restaurant Entrepreneur
  • Private Chef
  • Chef instructor
  • Caterer
  • Food critic
  • Food writer

 


Key information


Entry requirements:

  • All applicants must be aged 18 years or older
  • The programmes are open to beginners, Experience or practical knowledge is not required
  • Applicants must possess a baccalaureate or equivalent
  • For the internship: Students must pass level A2 in French at the end of the professional application

Intakes: January, April, July, October
For late registrations (less than a week before the intake date), please contact our recruitment department at the following email address: paris@cordonbleu.edu.

Teaching method:
Demonstrations followed by practical classes, and theory classes. Continuous assessment throughout the programme. Practical and written exams.
In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.

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

Diploma awarded: The Cuisine Diploma with Internship Pathway is delivered by the Fondation Internationale Le Cordon Bleu.

Programme Details

  • Programme Content

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

    • Basic Cuisine Certificate

    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

    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
      • 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

      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
      • Intership: 4 months
    • Complete with the Diploma in Culinary Management

      Le Cordon Bleu has designed the Diplôme de Cuisine with Internship Pathway and Culinary Management to give students the necessary skills to start a culinary business and to practice the techniques learnt during their Diploma by joining a professional kitchen environment after their studies.

    • Duration & Tuition Fees

      Duration: 14 to 16 months (standard)

        Tuition fees: €37,000. These fees include the application fee (€1,500), learning material, equipment including the Sabatier knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

      • Statistics

        Professional application pass rate: 93.7% in 2022 (average of 48 students in 2022)

        Graduation rate: 96.5% (out of a total of 83 students over the first 3 terms of 2023)

      Term Dates & Prices

      Select a date
      2024
      Apr 2, 2024 - Jul 31, 2025 ( Standard )
      37,000.00€
      Apr 2, 2024 - Apr 30, 2025 ( Intensive )
      37,000.00€
      Jul 1, 2024 - Oct 31, 2025 ( Standard )
      37,000.00€
      Sep 30, 2024 - Oct 31, 2025 ( Intensive )
      37,000.00€
      Sep 30, 2024 - Jan 31, 2026 ( Standard )
      37,000.00€
      2025
      Jan 6, 2025 - Jan 31, 2026 ( Intensive )
      37,000.00€

      Testimonials

      • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-chia-hung
        I learnt all the basic cuisine techniques, how to be well organized and to develop my creativity. The school also gave me the opportunity to carry out an internship at Le Galopin.
        Chia Hung
      • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-laura-quintanilla
        Le Cordon Bleu was one of the best experiences of my life. I had some unforgettable moments while I was at the school. I met Chefs and other amazing people who passed on their passion for cuisine and quality to me.
        Laura Quintanilla, Cuisine Diploma Alumna
      • Joao duarte testimonial
        I came to study cuisine lessons here as it had always been my dream to study French cuisine and in Paris! I also had friends who had already studied at Le Cordon Bleu institute, but in London. When I arrived at Le Cordon Bleu, I had the pleasure of being trained by Chefs who taught me how to appreciate and respect products in their natural state.
        Joao Duarte, Diplôme de Cuisine 2006
      • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-paula-passos
        From my first day at the school, I felt I was part of Le Cordon Bleu family. From the Chefs to the washer uppers and the office staff, everyone is very welcoming. It’s not always easy to do everything we’re supposed to, but we are definitely a team working together to prepare delicious food!
        Paula Passos, Grand Diplôme Alumna
      • testimonial2
        For me, a dish is made up of flavours and memories. I want to create dishes which are uplifting and which bring people together. I want to constantly learn more about cuisine and gain additional practical skills so that I can open my own restaurant one day.
        Yanan Ren, Cuisine Diploma 2015-2016
      • testimonial_mi-ra
        I decided to study cuisine as it was my passion. I loved the demonstrations, which are, in my opinion, extremely rewarding. I now live in Deauville where I opened my own restaurant “L’essentiel”, which has one Michelin star since 2018.
        Mi-Ra Thuillant, Cuisine Diploma 2004
      • reda-ben-hamida
        I have many memories, but those firmly imprinted in my mind are when I worked as a volunteer in the production kitchen. Another important one, after I graduated, is when I was asked to be a guest chef at the ambassadors’ evening. Mr. Jean-Marc Ayrault, Minister for Foreign Affairs and International Development, and Mr. André J. Cointreau, President of Le Cordon Bleu, were both present.
        Reda Ben Hammida, Diplôme de Cuisine 2016
      • tobias-overgoor
        Going to Le Cordon Bleu Paris institute, followed by an internship at Ledoyen, was the best decision I have ever made. The knowledge and contacts I have gained have proven to be unique and irreplaceable. They are the “unique ingredients” for my work in gastronomy and entrepreneurship.
        Tobias Overgood, Diplôme de Cuisine 2007
      • testimonial_elisa-fernandez
        I won Masterchef Brazil in 2015 and got as a prize to come study at Le Cordon Bleu Paris. During my diploma, my favorite memories were the demonstrations classes with Chefs Caussimon and Vaca! There are so passionate by their work and that totally inspired me. I also loved to do the internship with the “mise en place” for chef Frederic Lesourd’s classes. I absolutely loved it and improved so much as cook.
        Elisa Fernandez, Cuisine Diploma 2015

      For more information

      Last page update in August 2023
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