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              Explore programmes


              Difference between standard and intensive programmes

              The only difference between these programmes is the total length of each certificate.

              The Intensive programmes have exactly the same curriculum as the standard programmes. Since each certificate is an accelerated programme, students can only take one discipline at a time. Therefore, it is not possible to study both Pastry and Cuisine at the same time.

              For the intensive Pastry certificates, classes are scheduled approximately 6 hours per day whereas intensive Cuisine certificates classes are scheduled approximately 9 hours per day. Students should expect to attend classes five or six days a week.

              These intensive programmes enable all those who have a very busy schedule to learn fundamental French cuisine and pastry culinary techniques in a short space of time. These programmes also give professionals the opportunity to perfect their skills before the new tourist season begins, for example.

              Does the teaching method differ?

              Le Cordon Bleu institute teaching method is the same for all programmes, whether standard or intensive. It revolves around demonstrations by Chefs and practical classes for students under the supervision of a Chef Instructor. This method allows culinary expertise to be transmitted to students in a faster and more empirical fashion. All demonstration and theory classes are translated into English for both standard and intensive programmes.

              What are the three certificate levels for standard and intensive programmes?

              Le Cordon Bleu Diplomas and Certificates allow students to discover and master classic French cuisine, boulangerie and pastry techniques in a progressive and comprehensive manner. This thorough training programme is made up of 3 levels of lessons: basic, intermediate and superior.

              What language are the intensive programmes taught in?

              All the classes are taught in French and translated into English.

              Le Cordon Bleu Paris diplomas presentation

              Le Cordon Bleu Paris programmes and diplomas


              • le-cordon-bleu-paris-ecole-art-culinaire-temoignage-bourse-shaheen-peerbhai
                I chose to study culinary arts at Le Cordon Bleu because it is known to be one of the best culinary schools in the world. I was researching option on making my dream to study culinary arts come true, and stumbled upon various scholarship options, one among which was the JBF scholarship. It took me about 3 weeks to prepare my application for the scholarship. I've written a detailed article for those seeking to enable their studies with a scholarship. http://purplefoodie.com/how-to-win-a-scholarship-to-le-cordon-bleu/ I wouldn't have been able to pursue my studies at Le Cordon Bleu had it not been for the James Beard Scholarship.
                Shaheen Peerbhai, The James Beard Foundation Scholarship Student
              • ozgegultekin
                My internship at Pierre Herme was an amazing experience for me. I sharpened the skills that I developed at the school during the 2 months I spent there. I worked in every department, from base production to dessert dressing and I also had the chance to meet and work with very strong and capable chefs.
                Ozge Gultekin, Pastry Diploma alumna
              • 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
              • Robbie Riplada testimonial
                Le Grand Diplome is the epitome of culinary training, as Chefs pass on a culinary legacy to those who have the will and the courage to be part of such a creative and passionate profession.
                Robbie Ripalda, Grand Diplôme 2010
              • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-paula-passos
                From my first day at the school, I felt I was part of Le Cordon Bleu family. From the Chefs to the washer uppers and the office staff, everyone is very welcoming. It’s not always easy to do everything we’re supposed to, but we are definitely a team working together to prepare delicious food!
                Paula Passos, Grand Diplôme 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
              • Patricia lombardi testimonial
                Having finished my studies and received my diploma from a gastronomy school in Rio de Janeiro, I came to Paris in order to specialize and to learn Le Cordon Bleu techniques. This is how my passion for pastry and all the techniques involved began. In addition, pastry requires attention to detail which I really enjoy. My studies at Le Cordon Bleu Paris Institute made me realise what I wanted to do for the rest of my life. The Chefs also left me with lasting memories: you could really feel how passionate they were about their job and teaching.
                Patricia Lombardi, Grand Diplôme 2009
              • Elana Karp testimonial2
                During school we learned so many amazing recipes and techniques, we couldn’t wait to practice them when we got back to our apartments. A few times we actually cooked dishes we had learned in class, packed them up like a picnic and had a pop-up dinner with our Parisian friends in various places around Paris. It was so delicious and so much fun—it was a great way to use what we learned in school.
                Elana Karp, Cuisine Diploma 2011
              • 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

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