A complete training in Cuisine and Pastry with Professional Immersion
Le Cordon Bleu Paris offer you the unique opportunity to study both
Cuisine and Pastry diplomas simultaneously, with a practical application and an internship of 6 months. The objective of this program is to provide students with in-depth culinary training, followed by solid professional experience.
This new program includes a
practical application within the institute after obtaining the intermediate certificate, and two
internships with our industrial partners (Le Meurice, L'Atelier Joël Robuchon, Mandarin Oriental...) after obtaining the higher certificate.
Key information
4 intakes per year: January, April, July, October
Duration: 16 months
Entry requirements: 18 years or older, High School Diploma or equivalent. No prior culinary experience is required
Teaching Languages: The programme is taught in French and translated into English during demonstrations and theory classes. A1 level in French is required before starting the Grand Diplôme® with Professional Immersion Programme.
Tuition fees: 49 900 € (include ingredients, uniforms, Zwilling® knife set, learning materials)
