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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. He introduces professional gestures and the study of classic dishes interpreted in an original and contemporary way.

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 learn cuisine in the best possible way
Possible careers: Cuisine Chef, restaurant Entrepreneur, Private Chef, Chef instructor, Caterer, Food critic, Food writer, Food journalist, Food stylist, Food photographer, etc.

 

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.

Intakes: January, April, July, October

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.

Non French-speaking students who choose the Diploma of Cuisine with Internship Pathway 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).

Funding: The Diplôme de Cuisine with Internship Pathway is eligible for the CPF Training Personal Account.

Diploma awarded: The Cuisine Diploma with Internship Pathway 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.

Program Details

  • 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
      • 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
      • Intership: 4 months
    • Duration & Tuition Fees

      Duration: 14 to 16 months (standard)

        Tuition fees: €31,500. These fees include the application fee (€1,500), learning material, equipment including the Zwilling® knife kit uniform and all activities (conferences, demonstrations by guest chefs, visits and educational events).

      • Term Dates and Apply

        Term Dates & Prices

        Select a date
        2021
        Oct 4, 2021 - Jan 31, 2023 ( Standard )
        € 31,500.00
        2022
        Jan 5, 2022 - Apr 28, 2023 ( Standard )
        € 31,500.00
        Jan 5, 2022 - Jan 31, 2023 ( Intensive )
        € 31,500.00
        Apr 4, 2022 - Apr 28, 2023 ( Intensive )
        € 31,500.00
        Jul 4, 2022 - Jul 31, 2023 ( Intensive )
        € 31,500.00
      • Statistics
        The success rate for this diploma has been a 100% in 2020

      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



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