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The Continuing Education courses offered at Le Cordon Bleu Paris institute are aimed at professionals as well as graduate students of the Le Cordon Bleu Paris institute who wish to strengthen their knowledge of techniques, master new recipes and discover innovative technologies in Cooking, Pastry, Bakery and Oenology.

Some of our continuing education programs are open to everyone. The provide an opportunity to discover a universe, to pursue your passion and to improve in a field.

Join us on the "Front de Seine" neighbourhood, in an ultramodern space, and meet the prestigious Le Cordon Bleu teaching staff during a training session.

Cuisine

Pastry

Bakery

Oenology

Hygiene

General information :
The training takes place at Le Cordon Bleu Paris institute - 13-15 quai André Citroën 75015 Paris.






Le Cordon Bleu Paris institute is referenced in the Datadock (recognition of the quality of training).






The HACCP training course is eligible for the CPF (Compte Personnel de Formation).

The classrooms are equipped with professional equipment, loaned during the course. Course material is provided.

Participants must show up with their own uniform and safety shoes. A cloakroom will be available to change on site.

Coffee welcome is included for each training session and lunch at the institute's Café is included for all sessions that start in the morning, except for the Intensive Wine Course.

A certificate of participation from Le Cordon Bleu Institute is issued by the Chef or the Head Sommelier at the end of each course.

The company, which welcomes the public for the training programme, undertakes to adhere to regulations governing welcoming the public, in accordance with the modified decree of 20 June 1980 and make the compulsory safety register available. The disability will be mentioned and given due consideration before any registration in order to provide confirmation and give the candidate the most appropriate support or guidance.

The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.
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