Intakes: January, April, July, October
Teaching method: Demonstrations followed by practical classes, and theory classes. Continuous assessment throughout the programme. Practical and written exams.
In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.Languages: The training programme is taught in French and consecutively translated into English during demonstrations and theory classes.
Students choosing to take the Diplôme de Pâtisserie with internship pathway, standard session,
and who do not speak French, must take the French lessons level A1 and A2 taught at Le Cordon Bleu Paris Institute. (additional fees: €1,250 for level A1 or €2,500 for levels A1 and A2).
A1 level is taught alongside the Basic and Intermediate Certificates and must be successfully completed before the beginning of the Practical Application. Level A2 is taught during the practical application and must be successfully completed to begin the internship.
Students choosing the Diplôme de Pâtisserie with Internship pathway, intensive session,
must have obtained at least level A1 in French before starting the programme.
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.
