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.
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)