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Learn the craft of Pastry chef in professional immersion

The Pastry Diploma in Professional Immersion is a complete and rigorous training provided by leading chefs in the culinary world. This diploma is composed of three certificates: Basic, Intermediate and Superior. It is completed by 3 months of Practical Application within the Institute, as well as 2 to 4 months of internship in a company.

Key information

4 intakes per year: January, April, July, October

Duration:
14 to 16 months (standard)

Tuition fees: 24 500 €
Include application fees (1,500 €), educational content, uniform, equipment including the Zwilling® knife kit, and activities (conferences, guest chef demonstrations, career day, educational tours, cocktail parties)

Teaching method: Demonstrations followed by practical classes, and theory classes. Continuous assessment throughout the programme. Practical and written exams.

Languages: The training programme is taught in French and consecutively translated into English during demonstrations and theory classes.

Non French-speaking students must follow the French courses taught at the Institut Le Cordon Bleu Paris (additional fees: €1,200 for level A1 or €2,400 for levels A1 and A2).

Entry requirements: Students must be aged 18 years or over at the beginning of the programme and be in possession of a baccalaureate or equivalent.

Diploma awarded: The Pastry Diploma in Professional Immersion is awarded by the Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe.

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
    2019
    Jul 8, 2019 - Nov 6, 2020 ( Standard )
    € 24,500.00
    Oct 7, 2019 - Jan 22, 2021 ( Standard )
    € 24,500.00
    2020
    Jan 6, 2020 - Feb 26, 2021 ( Standard )
    € 24,500.00
    Apr 6, 2020 - May 28, 2021 ( Standard )
    € 24,500.00
    Jul 6, 2020 - Aug 27, 2021 ( Standard )
    € 24,500.00
    Oct 5, 2020 - Nov 26, 2021 ( Standard )
    € 24,500.00
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