Le Cordon Bleu's Diplôme de Pâtisserie with Pâtisserie Innovation, Culinary Management and Internship Pathway is an integrated, full-time programme that comprises our highly respected Diplôme de Pâtisserie with our Diploma in Pâtisserie Innovation, Diploma in Culinary Management and Internship Pathway.The curriculum is composed of two Le Cordon Bleu diplomas and a work experience:The Diplôme de Pâtisserie: the diploma is a comprehensive culinary qualification in pastry and baking. By the end of the 9 month tuition, students become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces. Additionally throughout the course students will be assisted in all areas of their internship prior to undertaking their position through workshops on writing a Curriculum Vitae, cover letter, improve interview skills and preparation to enter the industry.Diploma in Pâtisserie Innovation: upon successful completion of the Diplôme de Pâtisserie, students will start studying the Diploma in Pâtisserie Innovation. The course includes classes in advanced pâtisserie with an emphasis on recipe development, transformation and evolving classical recipes.Diploma in Culinary Management: upon successful completion of the Diploma in Pâtisserie Innovation, students will start studying the Diploma in Culinary Management. The course includes advanced culinary classes, key operational and management disciplines as well as business and marketing.Finally a three-month internship with one of our highly regarded industry partners. On completion of the internship students should be able to apply theoretical situations to a real life work context,work as part of a professional team, assess their own skillset in practical situations, communicate at a professional level with their colleagues and analyse their performance. Who is the programme for The Diplôme de Pâtisserie with Pâtisserie Innovation, Culinary Management and Internship Pathway has been designed to provide students with an experience of working in a professional kitchen as part of their culinary training. It is ideal for students who have already clear career objectives and know that culinary management knowledge associated to culinary arts skills and work experience will be key to their success. We welcome students from a variety of different educational and occupational backgrounds. No prior culinary experience is required. This programme is suitable if: You wish to enter a career working in a professional kitchen (pâtisserie, restaurant or hotel). You are a professional chef or entrepreneur and wish to learn classic French techniques. You wish to open your own business.

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Diplôme de Pâtisserie with Advanced Study (Pâtisserie Innovation, Culinary Management) – Internship Pathway

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