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              Explore programmes


              Why Paris?

              For the founding principles of the institute:

              • Excellence, the determination to produce the very best results in all aspects, both visual and taste. It is the desire to excel in seeking to provide pleasure to others, and the prestige of achieving genuine artistry.
              • Passion, a love of the traditions that go hand in hand with French terroir and local cultures, rigor in executing the job and that spark of creative genius.
              • Transfer of knowledge, ensuring that the techniques and culinary expertise inherited from the great names of French cuisine are perpetuated.
              • Creativity, the ability to go beyond the techniques and what has been taught, the capability to constantly innovate.
              • Modernity, combining tradition and innovation to better oneself and achieve elegance which is as pleasing to the palate as it is to the eye.

              Culinary Arts Diplomas

              Le Cordon Bleu Chefs have worked in some of the most prestigious restaurants in the world, many of them are Michelin-starred and One of the Best Craftsmen in France (Un des Meilleurs Ouvriers de France - MOF). Every day they share their expertise and experience with our students who learn that achieving excellence goes hand in hand with hard work, dynamism and perseverance.

              Management Diplomas

              Working in a restaurant, in a hotel or in the food and beverage industry, needs are important to meet the worldwide growth of the tourism sector. Le Cordon Bleu has developed programmes to meet the increasing demand for specific professional training. Le Cordon Bleu offers the ultimate training:

              Gourmet and Short Courses

              All year long, Le Cordon Bleu offers a wide variety of short culinary courses designed to appeal to a broad range of interests : pastry, cuisine, chocolate, sauce, ... Courses are either demonstrations (visual) or workshops (hands-on).


              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-gaston-acurio
                Gastón Acurio is a Chef, writer, businessman, and advocate of Peruvian culinary art. He attended law school in the late 80s but his passion for cuisine was so strong that he decided to leave to study the culinary arts at Le Cordon Bleu Paris. He came back to Paris, France in 2015 to open a new restaurant.
                Gaston Acurio, Grand Diplôme Alumnus
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-marie-sophie-guthmann
                The year at Le Cordon Bleu Paris is something everybody should experience at least once in their lifetime. The months are intensive and hard but when you see the final result, you cannot be anything other than speechless. I had never analyzed a glass of wine, a bottle, a grape variety, a region… Curiosity played a major role and opened my eyes to discover the beauty of this sector. Marketing, communication, management, soft skills… We touched on these subjects every day. The consultants are professionals, particularly good listeners and receptive, which is a very positive aspect.
                Marie-Sophie Guthmann, Wine and Management Programme Alumna
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-laura-quintanilla
                Le Cordon Bleu was one of the best experiences of my life. I had some unforgettable moments while I was at the school. I met Chefs and other amazing people who passed on their passion for cuisine and quality to me.
                Laura Quintanilla, Cuisine Diploma Alumna
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-georgios-papavgoulis
                As well as having had the opportunity to study in a multicultural environment, Le Cordon Bleu has given me the tools and the motivation to be able to achieve my future goal: Opening my own pastry store
                Georgios Papavgoulis
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-inigo-ruiz-rituerto
                I wanted to learn the basics of French cuisine which, in my opinion, is the best in the world. Le Cordon Bleu has a worldwide reputation, top quality teaching and prestigious internship opportunities. It perfectly equips you for a professional career anywhere in the world.
                Iñigo Ruiz Rituerto, Grand Diplôme Alumnus

              School tour

              Duration: approximately 1 hour
              Fees: free

              Would you like to visit Le Cordon Bleu Paris before applying for one of our programmes?
              Tours are in French, English or Spanish depending on the attendees.

              Alumni success stories

              We are happy to count amongst our Alumni personalities like: Julia Child, Eric and Bruce Bromberg, Mary Berry, Vicky Lau, Pooja Dhingra, Gastón Acurio, and more...

              e-shop La Boutique

              Le Cordon Bleu Chefs have selected a range of gourmet foods with particular attention to ingredient origin and production processes.
              Le Cordon Bleu offers a wide range of culinary publications and professional equipment: Signed knives, Cuisine and Pastry utensils, accessories, tableware and tasteful gourmet gifts.
              Join the world of Le Cordon Bleu and appreciate the perfect match between French savoir-faire and culinary art!

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