Misk / Le Cordon Bleu Culinary Arts (Cuisine or Pastry) in Professional Immersion program
With more than 120 years of teaching experience, Le Cordon Bleu is the Leading Global Network of Culinary Arts and Hospitality Management Institutes,training 20 000 students of more than 100 nationalities every year. Le Cordon Bleu offers a range of widely-recognized training program in the fields of gastronomy, wine, hospitality and tourism, from initiation in culinary techniques to MBA.
This training program of 14 months focuses on the apprenticeship of culinary techniques (Cuisine or Pastry) reinforced with practical experiences in the professional world. In the same time, students will gain an understanding of French culture and language during the training program.
Students will master culinary techniques during 3 levels of training: Basic, Intermediate, Superior and increase professional commitment during practical application sessions.
The training program includes daily organization and management of a culinary establishment: procurement, managing kitchen supplies and the kitchen itself, menu creation and customer relations.
Students will use the culinary techniques learnt to produce and distribute food and apply hygiene and safety practices.
Eligibility & Qualifications
- To be at least 18 years of age at the beginning of the program
- High school diploma or equivalent
- Motivation letter (strong motivation and determination to study the Culinary Arts)
- TOEFL IBT score of 63 or IELTS score of 5.5