The Diplôme de Pâtisserie with Internship Pathway and the Diplôme de Boulangerie are geared towards gradually acquiring the fundamental techniques of patisserie and bread baking. Students learn to master contemporary desserts and highly complex bread baking techniques.
This programme consists of 5 incremental stages: the Basic Certificate, the Intermediate Certificate, a 3-month Practical Application period, the Superior Certificate, which includes a Professional Application period at Le Cordon Bleu Paris Hôtel de la Marine, and finally a professional internship.
NOTE: The university may have additional program-specific eligibility requirements.
It is recommended to verify these on the official university website.
Extra Notes
Entry Requirements
Grade 12 or bachelor's degree with minimum 60% from a recognised institution/university. For internship, French language with level 2 proficiency is required.
Remarks
Student will have to pay the application fee of € 1500 which is non-refundable. This program includes a practical application within the institute's culinary operations and an internship with our partners (Le Meurice, L'Atelier Joël Robuchon, Mandarin Oriental...) at the end of the training. All demonstrations are in French and translated into English by an English-speaking translator so that all students can follow the lessons with ease. The tuition fee mentioned is for 1 year, the total course tuition fee will be € 44,000. MOI (Medium of Instruction) is required. If the medium of instruction for previous education was other than English, then it is mandatory for the students to provide an IELTS scorecard at the time of application. Before submitting the application to the institution, KC team will connect with the student for an initial discussion over a video call through WhatsApp/Google Meet/Teams Meeting.