Intakes: January, April, July, October
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).
Students who choose to take the Cuisine or Pastry Diploma as part of the Internship Pathway 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.
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.
Funding: The Diplôme de Pâtisserie with Internship Pathway is eligible for the CPF Training Personal Account.Diploma awarded: The Diplôme de Pâtisserie with Internship Pathway is awarded by the
Fondation Internationale Le Cordon Bleu. It is recognised by food industry professionals around the globe. The Titre de Cuisinier is also certified RNCP (Répertoire National de la Certification Professionnelle) by the French State.
