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