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Internship Pathway Programmes

Join the Internship pathway programmes for 13 to 18 months. They combine the apprenticeship of Culinary techniques with a solid  hands-on practical experience in prestigious Parisian companies.

Culinary Arts Diplomas

Every day Le Cordon Bleu Chefs share their expertise and experience with the culinary students who learn that achieving excellence goes hand in hand with hard work, dynamism and perseverance. Cuisine, baking, pastry-making, oenology, plant-based culinary arts and many other courses and certificates are available to you through the doors of Le Cordon Bleu Paris campus.

Management Diplomas

Working in a restaurant, in a hotel or in the food and beverage industry, needs are important to meet the worldwide growth of the tourism sector. Le Cordon Bleu has developed programmes to meet the increasing demand for specific professional training. Le Cordon Bleu offers the ultimate training:

Culinary Workshops

Le Cordon Bleu culinary school offers a wide variety of short courses designed to appeal to a broad range of interests : cuisine, pastry and bakery. Courses are either demonstrations or workshops.


  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-gaston-acurio
    Gastón Acurio is a Chef, writer, businessman, and advocate of Peruvian culinary art. He attended law school in the late 80s but his passion for cuisine was so strong that he decided to leave to study the culinary arts at Le Cordon Bleu Paris. He came back to Paris, France in 2015 to open a new restaurant.
    Gaston Acurio, Grand Diplôme Alumnus
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-marie-sophie-guthmann
    The year at Le Cordon Bleu Paris is something everybody should experience at least once in their lifetime. The months are intensive and hard but when you see the final result, you cannot be anything other than speechless. I had never analyzed a glass of wine, a bottle, a grape variety, a region… Curiosity played a major role and opened my eyes to discover the beauty of this sector. Marketing, communication, management, soft skills… We touched on these subjects every day. The consultants are professionals, particularly good listeners and receptive, which is a very positive aspect.
    Marie-Sophie Guthmann, Wine and Management Programme Alumna
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-laura-quintanilla
    Le Cordon Bleu was one of the best experiences of my life. I had some unforgettable moments while I was at the school. I met Chefs and other amazing people who passed on their passion for cuisine and quality to me.
    Laura Quintanilla, Cuisine Diploma Alumna
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-georgios-papavgoulis
    As well as having had the opportunity to study in a multicultural environment, Le Cordon Bleu has given me the tools and the motivation to be able to achieve my future goal: Opening my own pastry store
    Georgios Papavgoulis
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-inigo-ruiz-rituerto
    I wanted to learn the basics of French cuisine which, in my opinion, is the best in the world. Le Cordon Bleu has a worldwide reputation, top quality teaching and prestigious internship opportunities. It perfectly equips you for a professional career anywhere in the world.
    Iñigo Ruiz Rituerto, Grand Diplôme Alumnus
  • ozgegultekin
    My internship at Pierre Herme was an amazing experience for me. I sharpened the skills that I developed at the school during the 2 months I spent there. I worked in every department, from base production to dessert dressing and I also had the chance to meet and work with very strong and capable chefs.
    Ozge Gultekin, Pastry Diploma alumna
  • michael mamane temoignage
    I was, once again, delighted by our trip: the experience was extremely enriching and I really enjoyed discovering Cognac. Visiting the different Cognac Houses provides a thorough understanding of their style and philosophy. Not forgetting the Doureau cooperage visit, because I hadn’t realized the importance of wood in influencing different styles of Cognac. In addition, the meetings with David Boileau teach us so much and, I would go as far to say, are essential in order to fully understand the history and economy of Cognac. From a professional point of view there are, without a doubt, many development opportunities in the field of oenotourism.
    Michael Mamane, wine and management Programme 2015-2016
  • elsa layen témoignage
    I was very happy when I found out that one of our trips would be to Cognac. I really wanted to see the production methods and all the cellars. It was interesting to learn about the different facets of Cognac, from small wine-growers to large groups. At first glance, the programme seemed to have a lot of visits for just one product, but by visiting lots of different Cognac Houses we were able to understand the differences in quality, style, production and the way in which the different Cognac Houses are run. We always received a very warm welcome in a magnificent setting. I would like to thank Le Cordon Bleu once again for enabling us to have such amazing experiences: we are extremely lucky!
    Elsa Layen, wine and management Programme 2015-2016
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-david-laor
    The time I spent studying at Le Cordon Bleu exceeded all my expectations. I was taught by the best Chefs, working with the best possible raw materials and experiencing life in Paris, the world’s pastry capital.
    David Laor, Pastry Diploma Alumni
  • Patricia lombardi testimonial
    Having finished my studies and received my diploma from a gastronomy school in Rio de Janeiro, I came to Paris in order to specialize and to learn Le Cordon Bleu techniques. This is how my passion for pastry and all the techniques involved began. In addition, pastry requires attention to detail which I really enjoy. My studies at Le Cordon Bleu Paris Institute made me realise what I wanted to do for the rest of my life. The Chefs also left me with lasting memories: you could really feel how passionate they were about their job and teaching.
    Patricia Lombardi, Grand Diplôme 2009
  • Elana Karp testimonial2
    During school we learned so many amazing recipes and techniques, we couldn’t wait to practice them when we got back to our apartments. A few times we actually cooked dishes we had learned in class, packed them up like a picnic and had a pop-up dinner with our Parisian friends in various places around Paris. It was so delicious and so much fun—it was a great way to use what we learned in school.
    Elana Karp, Cuisine Diploma 2011
  • Robbie Riplada testimonial
    Le Grand Diplome is the epitome of culinary training, as Chefs pass on a culinary legacy to those who have the will and the courage to be part of such a creative and passionate profession.
    Robbie Ripalda, Grand Diplôme 2010
  • le-cordon-bleu-paris-ecole-art-culinaire-temoignage-bourse-shaheen-peerbhai
    I chose to study culinary arts at Le Cordon Bleu because it is known to be one of the best culinary schools in the world. I was researching option on making my dream to study culinary arts come true, and stumbled upon various scholarship options, one among which was the JBF scholarship. It took me about 3 weeks to prepare my application for the scholarship. I've written a detailed article for those seeking to enable their studies with a scholarship. http://purplefoodie.com/how-to-win-a-scholarship-to-le-cordon-bleu/ I wouldn't have been able to pursue my studies at Le Cordon Bleu had it not been for the James Beard Scholarship.
    Shaheen Peerbhai, The James Beard Foundation Scholarship Student
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-paula-passos
    From my first day at the school, I felt I was part of Le Cordon Bleu family. From the Chefs to the washer uppers and the office staff, everyone is very welcoming. It’s not always easy to do everything we’re supposed to, but we are definitely a team working together to prepare delicious food!
    Paula Passos, Grand Diplôme Alumna
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-weimar-Gomez
    Le Cordon Bleu was the starting point of my career. It has opened many doors and given me the opportunity to meet many interesting people in the French culinary field. I am currently working for of one of the most prestigious restaurants in the world.
    Weimar Gomez, Grand Diplôme Alumnus
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-chia-hung
    I learnt all the basic cuisine techniques, how to be well organized and to develop my creativity. The school also gave me the opportunity to carry out an internship at Le Galopin.
    Chia Hung
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-guillaume-gondinet
    The Wine and Management Programme is complete. You will learn techniques and theory; you will practice and visit the places to know. You will also make contacts and become an insider of the wine world.
    Guillaume Gondinet, Wine and Management Programme Alumnus
  • Candice Birdsong W&M
    The Rhone Valley is one of my favorite regions and this trip allowed me to see the terroir up close. The meetings with winemakers and tastings has furthered my knowledge about the great wines from the Rhone. The perfect weather and beautiful scenery were also a plus!
    Candice Birdsong, Wine and Management Programme 2015 – 2016
  • Anyi Tai W&M
    Spending these 3 days in the Rhone Valley just increases our knowledge of wines. Tasting all these incredible wines and visiting all the winemakers, whether industry or independent winemaker, bring up so many different ideas and help us gain wine experiences. I really enjoyed the tour with Le Cordon Bleu.
    Anyi Tai, Programme des Métiers du Vin et Management 2015 - 2016

Excellence in Teaching Culinary Arts

Le Cordon Bleu Chefs have worked in the best restaurants in the world, including several with Michelin stars. Every day, they transmit their know-how and their experience to students. They are also mentors providing lifelong inspiration and support to graduates.

Le Cordon Bleu includes university professors, international personalities and specialists in the tourism and hospitality sectors.

Alumni success stories

We are happy to count amongst our Alumni personalities like: Julia Child, Eric and Bruce Bromberg, Mary Berry, Vicky Lau, Pooja Dhingra, Gastón Acurio, and more...

School tour

Duration: approximately 1 hour
Fees: free

Would you like to visit Le Cordon Bleu Paris before applying for one of our programmes?
Tours are in French, English or Spanish depending on the attendees.

News & Events

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Covid-19 sanitary crisis: The team is dedicated to answering all your questions about the current measures in place and best support.

Culinary Arts and Management contact:paris@cordonbleu.edu
If you are registered in our Culinary Workshops, please contact: paris-ateliers@cordonbleu.edu
For questions concerning our Continuing Education courses, please contact:paris-formations@cordonbleu.edu
Last page update in August 2023.