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