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A complete training in Cuisine and Pastry with Intership Pathway
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.

Program Details

  • French Language Course

    Students who choose to take the Grand Diplôme® with Internship Pathway must have obtained level A1 in French before starting the programme.

    Level A2 is taught during the practical application and must be successfully completed to begin the professional internship.

    Price : 1 200 € per level


  • Course Structure

    This program consists of the Cuisine Diploma, the Pastry Diploma, and two practical experiences.

    Students are trained in both Cuisine and Pastry to prepare the most prestigious diploma from Le Cordon Bleu Paris institute: the Grand Diplôme®.

    The last 6 months are devoted to working with our industry partners (Le Meurice, L'Atelier de Joël Robuchon, Mandarin Oriental...) for internships.

  • Who Is this Programme For

    The programme is designed for students who want to study both Cuisine and Pastry, as well as be able to apply their knowledge in a professional environment :

    • Graduates with or without professional experience, looking for a complete training, to be operational quickly and have a complete knowledge of the profession
    • Professionals in reconversion
  • Term Dates And Apply

    Term Dates & Prices

    Select a date
    Jul 5, 2021 - Dec 16, 2022 ( Standard )
    € 51,200.00
    Oct 4, 2021 - Mar 24, 2023 ( Standard )
    € 51,200.00
    Jan 5, 2022 - Jun 23, 2023 ( Standard )
    € 51,200.00
  • 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: 51 200 € (include ingredients, uniforms, Zwilling® knife set, learning materials)