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The Crêpe chef course trains students for the creperie sector. The themes covered are working with crêpe batter and the ingredients needed for making crêpes and managing supplies and distribution. Students are also trained in welcoming customers, managing customer service, orders, invoicing and cash inflow.



Programme Objectives:


The programme enables students to learn the necessary skills and techniques for making, serving and producing crêpes and galettes. They learn cleaning, cash inflow and basic management procedures, such as managing key production costs and food costs.

Upon completion of the programme, students will have learnt the following skills:



Who is the programme aimed at?

All those who are interested in a restaurant concept in the creperie sector.

Career opportunities: crêpe chef, creperie manager.


Key Information

Prerequisites

  • Aged 18 years or over
  • Programmes are open to all; experience or practical knowledge are not necessary.
  • Proficiency in English or French.
  • Physically fit to work standing up.

Teaching method:

  • The programme is taught by an expert Breton crêpe chef with a qualification in professional training and accredited by the Ministry of Agriculture in Hygiene training.
  • Culinary preparations take place in an on-site practical classroom.
  • A pop-up creperie, within the Institute, will enable the skills taught to be put into practice in a business setting.

Languages: demonstrations and theory classes are taught in French and consecutively translated into English.

Diploma awarded: Certificat Crepier Le Cordon Bleu, awarded by the Le Cordon Bleu International Foundation.

Details of the programme

  • Programme Content

    Crêpe chef programme modules:

    • Technique and professional catering
    • Food hygiene and safety
    • Product knowledge / ordering and delivery
    • Gastronomy and culinary trends
    • Techniques training
    • Kitchen management / organisation of a pop-up creperie
    • Initiation digital marketing and sales
    • Cost and cash inflow management
    • Initiation entrepreneurship and business plan
    • Professional practical experience at Le Cordon Bleu Paris institute – pop-up creperie
    • Continuous assessment / evaluations

    Total programme hours: 140 hours

  • Duration & Tuition Fees

    Possible formats:

    • Four-week training programme: 3,400
    • Six-week training programme including a two-week internship (optional with professional assessment): 3,900

    Student kit:

    Participants must consider an additional amount, not included in the tuition fees, of:

    • €250 for the utensil case specific to the Crepe maker training for all students.
    • €400 for the uniform kit, including Le Cordon Bleu student uniform, net and scale kit. Students already registered to a Le Cordon Bleu Programme in culinary arts should not consider this expense as they are in possession of a uniform kit.

    Total cost of the student kit: €650

     

  • Intake dates and apply (without internship)

    Term Dates & Prices

    Select a date
    2021
    Apr 6, 2021 - Apr 30, 2021 ( Standard )
    € 3,400.00
  • Registration for course with internship
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