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A complete Pastry training with professional immersion
The Pastry Diploma in Professional Immersion combines the Pastry diploma, with a practical application and an internship of 3 months. The objective of this program is to provide students with in-depth pastry training, followed by solid professional experience.

We have included two practical experiences into this new program. A practical application within the institute after obtaining the intermediate certificate, and an internship with our industrial partners (Le Meurice, L'Atelier Joël Robuchon, Mandarin Oriental...) after obtaining the higher certificate.

4 intakes each year: new programme from April 2019

Key information

Duration: 15 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.

Tuition fees:  24 500 € (include ingredients, uniforms, Zwilling® knife set, learning materials)

Program Details

  • French Language Course

    Students who choose to take the Cuisine or Pastry Diploma as part of the Professional Immersion programme, and who do not speak French, must take the French lessons level A1 and A2 taught at Le Cordon Bleu institute.

    A1 level is taught in Basic and Intermediate and must be successfully completed before beginning Practical Application.

    Level A2 is taught during the Practical Application and must be successfully completed before beginning the professional internship.

    Price : 2 400 €

  • Course structure

    This program consists of Le Cordon Bleu Paris Pastry Diploma and two practical experiences.

    The first twelve months are spent at the institute, studying Pastry. Lessons are divided into two parts:

    • Pastry demonstrations during which students become familiar with techniques and recipes taught by the Chefs
    • Practical classes where students apply the pastry techniques and prepare the recipes themselves, at individual work stations

    The last six months of the program 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 Pastry, as well as be able to apply their knowledge into 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
    Apr 8, 2019 - Jun 26, 2020 ( Standard )
    € 24,500.00
    Jul 8, 2019 - Sep 25, 2020 ( Standard )
    € 24,500.00
    Oct 7, 2019 - Dec 18, 2020 ( Standard )
    € 24,500.00