Le Cordon Bleu South East Asia Regional Representatives Contact us: thailandhub@cordonbleu.edu
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Explore Your Programme Options
Cuisine
Create, practice and manage a world-class culinary business in a globally competitive environment. These innovative programs focus on developing knowledge and appreciation of fine food and wine in a ‘farm to plate’ context, and how this is successfully applied in a range of business oriented culinary settings.
Pâtisserie
Discover the art of Pâtisserie. Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.
Boulangerie
Learn typical French bread making techniques and processes for making bread. Make specialty danish, regional and artisan breads and learn how to apply advanced yeast production methods.
Cuisine of the World
Le Cordon Bleu has designed a range of specific programmes themed around local cuisines or specific topics using the same teaching method as its core diplomas with a focus on practical approach.
Other Programmes
Management
From running your own Hotel or Resort, Restaurant, Café or Boutique business, our certificate programmes instill operational, supervisory and management knowledge, skills and application in the hospitality and food industries.
Short Courses
For beginners, gourmet enthusiasts or those wanting to be the best house party host, a wide range of courses have been designed to satisfy the time and budget conscious. A great way to experience first-hand the world of Le Cordon Bleu.
Wine & Spirits
Our wine and spirits programmes provide training with specific focus in various alcoholic beverages in order to best appreciate and serve them. Courses range from initiation modules to Food and Wine Pairing to Wine Management.
Online Learning
Our online delivery offers the same rigorous curriculum as our on campus programmes with the flexibility to help you to achieve the important balance between work and life while studying in real-time.
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Are you a Le Cordon Bleu Alumni in Southeast Asia?
In the 16th century, King Henry III created one of the most important orders in France, “L’Ordre du Saint-Esprit.” Symbolizing this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Cordon Bleu became well recognized and celebrated. “Cordon Bleu” has been associated with excellence in culinary education since the founding of the first Le Cordon Bleu school in Paris in 1895.
Absolutely not! Le Cordon Bleu encourages students to follow both Cuisine and Pâtisserie courses. Often, a Cuisine student will decide to take a Pâtisserie course after completing their Cuisine study programme, and vice versa. We can help you choose your course, please do not hesitate to contact us and discuss with a member of our team.
We require that students are over 18 and have completed secondary education. We also require that all students are competent in the English Language. If you have further questions, please do not hesitate to contact our team.
Yes, fill the form or reach out to us on Instagram (@lecordonbleuindia) to schedule a virtual one-on-one counseling session!
Testimonials
Study at LCB is one of my dreams, The course of Le Grand Diploma at Le Cordon Bleu is very unique and very in depth of learning French cuisine. After graduation, the internship program of school at patisserie, the oldest shop in France and the 3-stars Michelin restaurant made invaluable experiences which brought me the journey of variaty culinary careers until now.
Apichit SASTRI-Le Grand Diplome
"Le Cordon Bleu has been and always is my dream come true, where I found not only my passion and turned it into my carrier but also my first step into the gastronomic professional world. Since then, I have opportunities to work with big chefs, transfer my knowledge to people who have the same passion with me and prepare for my own bakery shop. I am truly grateful with everything Le Cordon Bleu had gave me"
Le Thi Thao Van-Diplôme de Patisserie
The top culinary school you should choose if you want a to learn the correct mindset, attitude and good skills in the kitchen. The school that allows me to live my dreams.
Swee Yi Tang- Boulangerie Diploma
I fell in love with cooking and french cuisine even more after completing my Diplome de Cuisine. I am lucky to have imbibed the French culture and way of life while studying in Paris and share it back home through the technics and cuisines that i learned from Le Cordon Bleu. This enabled me to create to brands in my home country the Philippines, Nina's Kitchen a family friendly Filipino French Fusion restaurant and Bestea, catering to Asia's Milk Tea Craving.
Sheriliz Nina B Almoro-Diplome de Cuisine
"Every single of raw materials enhance the creativity of remarkable art of food and tasty which made from love".
Kanokwan KONSILA-Diplome de Cuisine
"Studying with Le Cordon Bleu prepared me with all knowledge to assist me in my hospitality career"
Toan Vu- Master of International Hospitality Management
“Even though my expertise is Vietnamese and Asian cuisine, the classical French cooking techniques and philosophy that learned at Le Cordon Bleu has formed the foundation of my cooking and who I am as a chef. “
Peter Cuong Franklin-Grand Diplôme
“Cooking Passion” : just two words, but it describe clearly about myself
I had traveled at Le Cordon Bleu Melbourne and got a lot of experiences about Cooking including Skills & Knowledge.
Now, with my knowledge, i feel more confidence to spent more time in hospitality industry. And got the good results.
A big “Thank You“ to all the Chef & Teacher at Le Cordon Bleu Melbourne - The Best Cooking School In Over The World.
Vu Anh Thy Pham -Advance Cuisine Diploma
Choosing Le Cordon Bleu Paris seemed natural because of the seriousness of the institute and because of its reputation with major pastry shops in the world. Working with the chefs here in Paris is a good experience for me not only to learn about the French gastronomy but also to discover interesting ingredients that I had never known before. The training at Le Cordon Bleu Paris gave me a solid set of skills and knowledge and fuelled the passion on which I have built my career @ Le Petit Roland.
Minh Hien Nguyen -Diplome De Patisserie
"I have learned how to be a chef and also a teacher from my master chef who taught me at Le Cordon Bleu,Sydney. My learning experience from here has given me a great chance to become a pastry instructor of one of the best culinary college in Thailand"
Napat Sriwarom-Diplome de Patisserie
“Choosing Le Cordon Bleu Paris seemed natural because of the seriousness of the institute and because of its reputation with major pastry shops in the world. Working with the chefs here in Paris is a good experience for me not only to learn about the French gastronomy but also to discover interesting ingredients that I had never known before. The training at Le Cordon Bleu Paris gave me a solid set of skills and knowledge and fuelled the passion on which I have built my career.”
Minh Hien Nguyen-Diplome De Patisserie
Le Cordon Bleu campuses are located all around the world Contact us and we will find the right option for you