Comprehensive training programme in cuisine and pastry
Le Cordon Bleu Paris has been training French and International students in the Culinary Arts for more than 120 years. Le Cordon Bleu aims to teach students all the culinary techniques to be able to develop their artistic creativity.
As such, these lessons provide the perfect opportunity to learn French cuisine and pastry techniques which can then be applied to different cuisines from around the world. The Grand Diplôme® is the most comprehensive training programme available at Le Cordon Bleu. The programme combines cuisine and pastry lessons.
4 intakes per year
This training programme is taught by cuisine and pastry Chefs who have been trained in education and teaching and who have worked around the globe. This dual training programme covers all the French gastronomy techniques necessary for working with a multitude of ingredients and how to adapt them to world cuisines. Programmes are regularly updated to reflect the latest trends.
This is a profession based on passion; it must be learnt and then made your own.
Le Cordon Bleu Paris institute provides an excellent learning environment, thanks to its ultramodern equipment, its ever evolving teaching material and the pace of lessons, enabling students to reach this level in just 9 months.
NEW: Grand Diplôme® in Professional Immersion
The Grand Diplôme® in Professional Immersion is a 18 months programme focusing on the apprenticeship of culinary techniques, reinforced with practical experiences in the professional world.
At the end of the programme, and upon successful completion of practical application and the professional internship, you will be awarded Le Cordon Bleu Grand Diplôme® and the Professional Immersion Certificate.