Perfectionnement Professionnel in Patisserie

These programs are open to graduates of Le Cordon Bleu Diplôme in Patisserie and to professionals with significant experience in French pâtisserie. Students completing the program will receive the Le Cordon Bleu "Certificat de Perfectionnement Professionnel" in pâtisserie.

"Certificat de Perfectionnement Professionnel"- Perfecting your skills in Cuisine and Patisserie

Students can continue their studies with Bachelors and Master degrees in Hospitaly Management

Culinary and Hospitality School Le Cordon Bleu Paris was established in 1895 and today it has become a worldwide leader in culinary and hospitality education.

The School has been able to achieve this brilliance through constant practice and enhancement. It is growing to meet the needs of the contemporary culinary industry by creating hospitality industry programs, and has evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes.

Le Cordon Bleu has 35 schools in 15 different countries, and these all foster a unique multi-cultural environment, with students that come from more than 75 nations.The campus in Paris is the spiritual home of Cordon Bleu and the benchmark by which all others are measured.

The international faculty is dedicated to preserving and passing on the mastery and appreciation of the culinary arts. Master Chefs have all trained at the world's finest restaurants, hotels and catering establishments, and they enrich Le Cordon Bleu ’s curriculum with their own regional and professional culinary traditions.

Students are taught through a series of demonstration and practical classes by experienced chefs from Michelin-rated restaurants or internationally renowned establishments.

While in Paris, Students also take the opportunity to visit outdoor markets, cafés and Michelin-starred restaurants. Learning about food and sharing experiences with students of more than 70 nationalities are part of the friendly setting of Le Cordon Bleu Paris.