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Paris - Hôtel de la Marine

Basic Cuisine Certificate
Professional Barista
Freshly Baked Pastries Workshop
Basic Cuisine
Basic Pâtisserie
Basic Pâtisserie
Basic Pâtisserie
The Art of Cooking like a Chef
Basic Cuisine
Making your own Bread
The Art of Making Sauces and Jus
Basic Pâtisserie Certificate
From Market to Plate: A Taste of Paris
Intermediate Pâtisserie
Demonstration - The Art of Cooking like a Chef
Cuisine de Base
Intermediate Pâtisserie
Intermediate Cuisine
Signature Workshop: Éclairs
Collection Workshop : Macaron
Intermediate Cuisine
Pâtisserie de Base
Superior Pâtisserie
Superior Pâtisserie
Intermediate Pâtisserie
Superior Cuisine
Traditional Bread Baking - 2 days
Basic Boulangerie
Traditional Breadbaking and Freshly Baked Pastries - 4 days
Cuisine Intermédiaire
1-Day Bakery
Superior Cuisine
Basic Pâtisserie Certificate
Modern and Classic Sauces
Basic Cuisine
Superior Pâtisserie
Collection Workshop : Financiers & Cake
Cuisine Technique Essentials
Breakfast Baking Course
Basic Cuisine
Taste of Le Cordon Bleu - Cuisine Workshop
Cuisine Techniques
Basic Cuisine Certificate
Pâtisserie Intermédiaire
Taste of Le Cordon Bleu - Pâtisserie Workshop
Cuisine Supérieure
Pâtisserie Technique Essentials
The Art of Making Sauces and Jus - 2 days
Intermediate Pâtisserie Certificate
Superior Pâtisserie Certificate
Fish and Shellfish: One Day Fish Cookery Course at Le Cordon Bleu London
Basic Spanish Cuisine Certificate
Signature Workshop: Choux Pastries
Intermediate Cuisine
Superior Cuisine Certificate
Basic Pâtisserie
Intermediate Pâtisserie Certificate
The Art of Cooking like a Chef
Pâtisserie Supérieure
Intermediate Cuisine Certificate
Knife Skills Course
Macaron Making Course
Signature Workshop: Tarts
Creative Vegetables: Vegetarian Cooking Class in London
Traditional Freshly Baked Pastries Workshop - 2 days
Le Cordon Bleu Wine Studies
Superior Cuisine
Beef Steak with Sauces
Steak Cooking Class in London
Intermediate Cuisine
Superior Pâtisserie Certificate
Cake Decorating
Introduction to Restaurant Startup
Advanced Boulangerie
Intermediate Cuisine Certificate
Mastering Macarons - Macaron Making Course
Intermediate Pâtisserie
Intermediate Spanish Cuisine Certificate
Basic Cuisine
Cuisine des Amis (Demonstrativo com Degustação e Vinho)
Artisan Italian Bread Making Course
Superior Cuisine
Les Petits Cordons Bleus (8-12 years old)
Pães Italianos
Fusão das Cozinhas Brasileira e Francesa
Food Photography and Styling Course
Mediterranean Cooking Class
Superior Cuisine Certificate
Cuisine Demonstration
Wine and Management Diploma
Superior Pâtisserie
L'atelier du Pain
Diploma in Gastronomy, Nutrition and Food Trends
Superior Spanish Cuisine Certificate
Le Petit Cordon Bleu
'Atelier Cookies' Workshop
Food and Wine Pairing Course
Tasting Fundamentals
Diploma in Culinary Management
Cordon Vert® Workshop, Vegetarian Cuisine
Learn the French classics: macarons
Foie Gras workshop
Pastry Demonstration
Tastes of Asia (4 days)
Boulangerie de Base
Pâtisserie Techniques
Traditional Crêpes and Galettes Workshop
Tasting Menus: Provence
Cordon Vert®
Course of Cakes and Quiches
Intermediate Cuisine
Basic Pâtisserie
The Secrets of the Eclairs
Dinner Workshops
Diploma in Culinary Management
Pâtisserie Foundations (Weeknights)
Basic Boulangerie
SIT30821 Certificate III in Commercial Cookery
Pastry - Tea Time
Latte Art
Superior Cuisine
French Wines and Cheese
Basics of Pastry
SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery)
SIT30821 Certificate III in Commercial Cookery
Internship Pathway
SIT31021 Certificate III in Patisserie
Cuisine Foundations (Weeknights)
Diplôme de Boulangerie
SIT40521 Certificate IV Kitchen Management
Christmas Dinner Cooking Class
Christmas Chocolate Workshop
Everything Croissants
SIT31021 Certificate III in Patisserie
Basic Boulangerie Certificate
Basics of Gastronomy
SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery)
Gastronomic Dinner With Wine Pairings
SIT40521 Certificate IV Kitchen Management
Le Weekend: Cakes for Weekend Bakers
Intermediate Pâtisserie
Pastry - Macaron Workshop
Cheese & Wine Pairing Masterclass
Gastronomic Lunch With Wine Pairings
Boulangerie Module I
Risoto
Signature Workshop: Christmas Yule Log
Mastering Macarons Christmas Edition
Pâtisserie Foundations (Saturdays)
Kids Friendly Workshop
Macarons
Pizza Workshop
French Wine Tour
Indian Cooking Course - Tastes of Asia
SIT40721 Certificate IV in Patisserie
Superior Pâtisserie
Basic Cuisine
Tasting Menus: Brittany
CordonTec Diploma®
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)
SIT40721 Certificate IV in Patisserie
Basic Pâtisserie
My First Yule Log
Introduction to Plant-Based Cuisine
Bachelor of Business
Careers Residential
Initiation to Wine Appreciation
Bachelor of Business (International Hotel Management)
A Culinary Voyage: Peruvian Cuisine
My First Chocolates
Thai Seafood Dishes
Fantastic World of Sparkling Wines Masterclass
Café Delights
Trio Classic Cheesecake Delights
Pâtisserie Foundations (Saturdays)
Superior Cuisine
Diplôme de Cuisine
Plant-Based Petit Fours
Burger and handmade boulangerie
Advanced Breakfast Baking
Cuisine Foundations (Saturdays)
Macaron Workshop (New Recipes)
Boulangerie Module II
Sourdough Bread Making 2.0 (New Products)
Diplôme de Pâtisserie
Diploma in Gastronomy, Nutrition and Food Trends
The Prestige Menu: A Celebration of Black Truffle
Basic Mexican Cuisine
Diplôme de Boulangerie
Breadmaking Foundations
Master of Applied Hospitality Management
Sake Ninja at Le Cordon Bleu
Bourgogne
Diplôme de Pâtisserie
Diplôme de Pâtisserie
The Patisserie Diploma
Diplôme de Boulangerie
Champagne
The Art of Bakery Diploma
Brazilian Cuisine Fundamentals
Les Petits Cordons Bleus - Duo
Boulangerie Techniques Essentials
The Art of Making a Beef Wellington
Salmon Puff and Tartare
Chocolate Tasting and Wine Pairing
Artisan French Baking
Thai Cuisine - Beef Selection
Festive Wine Workshop
Boulangerie / Breadbaking
Viennoiserie course (2 days)
The Cuisine Diploma
Grands Terroirs
Boulangerie Module III
Diploma in Culinary Management
Basic Cuisine
The Essence of Basic Food Styling & Food Photography
French Wine Specialist Program
Diplôme de Cuisine
Intermediate Cuisine
Wine and Beverage Studies
1-Day Viennoiserie
Intermediate Pâtisserie
Diplôme de Pâtisserie
Classics with a Modern Twist
Tea Specialist Program
Modern Strawberry Shortcake
Diplôme de Boulangerie
Basic Cuisine
Making Pan-Fried Filled Flatbreads
Bachelor of Culinary Arts and Business
SIT30821 Certificate III in Commercial Cookery
A Culinary Voyage: Lebanese Cuisine
Mini Eclairs duo: café/chocolat
Vegan Macarons
A Culinary Voyage: Spanish Cuisine
Superior Pâtisserie
Trial Class (Pastry) - Basque Burnt Cheesecake
Trendy Bakery
Thai Cuisine-Diploma
Advanced Boulangerie Certificate
Sharing Plates with Wine
Grand Diplôme®
Diploma in Plant-Based Culinary Arts
Diplôme de Pâtisserie with Internship Pathway
Basic Pâtisserie
Restaurant's Favorite
Basic Boulangerie
Diplôme de Pâtisserie
Diplôme de Cuisine
Diploma in Pâtisserie Innovation and Wellness
Churn & Learn The Secret of Ice-cream
Diplôme de Cuisine
SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery)
Lamb fillet & parsley crust, jus, Joël Robuchon's purée, herb salad
GRAND DIPLÔME®
SIT40521 Certificate IV Kitchen Management
Diplôme de Cuisine with Internship Pathway
CordonTec Diploma
Diploma in Plant-Based Culinary Arts - Cuisine
Basic Pâtisserie
Intermediate Cuisine
Italian Cuisine: Pasta
Diplôme de Cuisine with Internship Pathway
The Series of Fruit Jams & Spreads
Diploma in Plant-Based Culinary Arts - Pâtisserie
Traveling Cake
Breadmaking Foundations (Saturdays)
Diplôme de Cuisine
Superior Pâtisserie
Secrets of Macarons (Saturdays)
Grand Diplôme®
The Spanish Cuisine Diploma
Superior Cuisine
Superior Cuisine
Bake & Dine: Cinnamon Rolls & Oven-Baked Doughnuts
Cordon Vert
Diplôme de Pâtisserie
Diploma in Pâtisserie Innovation
The Secrets of Wellness Pastry
Diplôme de Pâtisserie with Internship Pathway
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)
Bachelor of Business (International Restaurant Management)
Intermediate Pâtisserie
Advanced Tart Workshop (New Recipes)
Boulangerie Diploma
The Secrets of Plant-Based Macarons
The Patisserie Diploma
Mastering Thai Chicken dishes
Italian Cuisine: Tuscany
Entremet Cake
Diplôme de Cuisine
Intermediate Cuisine
Intermediate Pâtisserie
Cream choux pastries, liquid caramel centre
Diplôme de Pâtisserie
SIT31021 Certificate III in Patisserie
Bachelor of Science Culinary Design Management
Plant-Based Pastry Workshop
The Art of Wedding Cake Decorations
Diplôme de Cuisine
Grand Diplôme with Internship Pathway
Italian Cuisine: Primi Piatti
Diploma in Plant Based Culinary Arts - Cuisine
Diploma in Plant Based Culinary Arts - Patisserie
Healthy & Nutritional Bread Baking - 2 Days
GRAND DIPLÔME®
The Cuisine Diploma
GRAND DIPLÔME®
Superior Pâtisserie
Italian Cuisine: Liguria
Thai Cuisine - Seafood Delight Recipe
Diplôme de Cuisine
Bordeaux
King prawns, green beans, peach, chanterelle mushrooms
Diplôme de Pâtisserie
Diplôme de Boulangerie
SIT40721 Certificate IV in Patisserie
Wine and Gastronomy
Viennoiserie: brioche tropezienne, pain perdu, fruit danish, pistachio chocolate roll
Grand Diplôme® with Internship Pathway
Le Petit Cordon Bleu Dining Experience
Rhône
MasterClass Guest - Babette de Rozières
Trial Class (The Art of Bakery Programme)
Grand Diplôme® with Internship Pathway and Culinary Management
SIT40721 Certificate IV in Patisserie
italian dessert: tiramisu pannacotta (yogurt/ strawberry)
Italian Bread Making
Diplôme de Pâtisserie
Diplôme de Pâtisserie and Diplôme de Boulangerie
Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie
Tasty Thai Beef Recipe
Turbot, gnocchi with lemon, spinach
Diplôme de Pâtisserie
Bachelor of Business
Bachelor of Business Administration
SIT40521 Certificate IV Kitchen Management
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)
Cuisine Fundamentals
Patisserie Fundamentals
Plant-Based
Grand Diplôme® with Culinary Management
Basic Boulangerie
Advanced Boulangerie
Bake & Dine: Sourdough & Dinner Rolls
Jantar Queda da Bastilha
Traditional Thai Golden Dessert
130 years of Le Cordon Bleu: Duck a l'orange
Diplôme de Cuisine with Culinary Management Internship Pathway
Diplôme de Cuisine
The Art of Sugar
Summer Classics (Saturdays)
From aspiring jeweler to little pastry Chef
Italian Cuisine: Campania
Diplôme de Pâtisserie with Culinary Management
Pâtisserie and Boulangerie Diploma
Junior Chef : Crispy Sweet & Sour
Teen Chef: A Taste of Italy
Provence apricot and almond tart
Mara des bois strawberry tart
Bachelor of Business Administration
Introduction to Chocolate tempering
Summer Food & Wine Week
Junior Chef: Dinosaur Eggs and Volcano Steamed Eggs
Grand Diplôme with Culinary Management Internship Pathway
The Art of Breadmaking
Boulangerie and Pastry Essentials
Diplôme de Pâtisserie with Culinary Management Internship Pathway
Diplôme de Cuisine with Culinary Management
Master of International Hospitality Management (MIHM)
The Art of the Apéritif
Vegetable & king prawn rolls, Vietnamese sweet & sour sauce
Grand Diplôme with Pâtisserie Innovation, Culinary Management & Internship Pathway
Diplôme de Pâtisserie with Internship Pathway and Culinary Management
The Art of Sauces
Champagne Specialist: Understanding and Recommending Champagne’s Wines
Burgundy choux pastries with Chablis, whipped cream & watercress
Prestige Macaron
Advanced Culinary Diploma (Cuisine)
Advanced Culinary Diploma (Patisserie)
Grand Diplôme with Culinary Management
Confiserie
Advanced Boulangerie
Paris Brest individual, Choux Strawberry
Summer Classics
130 years of Le Cordon Bleu: Pineapple Tart Tatin
Roast veal with sage, tagliatelle & lemon, tomato, olives & anchovies
Diplôme de Pâtisserie with Pâtisserie Innovation and Internship Pathway
Diplôme de Cuisine with Internship Pathway and Culinary Management
Wine and Management
Cod steak, courgette marmalade, apricot beurre blanc
Duck breast, pears and figs with cassia bark
GRAND DIPLÔME®
Diploma in Wine, Gastronomy and Management
Diplôme de Boulangerie with Culinary Management
Diplôme de Pâtisserie and Diplôme de Boulangerie and Culinary Management
Internship Programme
Traditional Breads and Pastries
Cuisine Techniques
Œnologie : Découverte des terroirs d'exception - 4 jours
Éclairs with raspberries and pistachio slivers
White peach and lavender charlotte
Tomatoes, octopus, burrata, raspberry pesto
Diploma in Wine, Gastronomy and Management with Internship Pathway
Diplôme de Pâtisserie with Culinary Management
GRAND DIPLÔME®
Swiss Brioche with Cheese & Smoked Duck Breast
Crème Brûlée Croissant & Caramel Flakes
Summer Wine Week
Vanilla choux pastries, apricot-rosemary coulis
Red mullet “escabèche”, Provençal vegetables
The Art of Sauces Advanced
King prawn ravioli, shrimp broth with lemon grass
Pound cake with candied fruit
Diplôme de Cuisine with Culinary Management
Master of Business Administration
Basic Cuisine & Pâtisserie Certificates Combined
Tomato & crab mille-feuille, courgette pizzetta, ewe’s milk ice cream
Lemon cake
Almond-hazelnut praline dacquoise
Black Forest style chocolate éclairs
Coffee choux pastries
The Grand Diplome
Diplôme de Pâtisserie with Pâtisserie Innovation
Grand Diplôme with Pâtisserie Innovation and Internship Pathway
Modern individual entremet: Mango-Raspberry-cashew nut
Thai Cuisine: Savory-Sweet Set for Month of Mother's Day
White Elfie Raspberry Pistachio Shortcake
Stuffed Christmas Poultry
Peanut Caramel Travel Cake
Pâtisserie Techniques
Chocolate Foundations
Bake & Dine: Sweet & Savoury Soda Bread
Masterclass Cuisine - Paula Mendez Carreras
Diploma in Plant-Based Cuisine
Torched Salma salmon, courgette, apricot marmalade
Chicken supreme stuffed with almonds & apricots, chicken jus
Venison fillet, poivrade sauce, pineapple with lime, parsnip purée
Fundamentos de Pâtisserie Plant Based
Grand Diplôme with Pâtisserie Innovation and Culinary Management
Intermediate Cuisine & Pâtisserie Certificates Combined
Diploma in Plant Based Pâtisserie and Boulangerie
Master of Professional Accounting
Master of Applied Supply Chain Management
Spanish Desserts
Coffee Chocolate Bûche de Noël
Maîtriser les ferments naturels en Boulangerie
Masterclass Pastry - Amanda Bankert
‘’Pavlova’’ with raspberries, peppermint
Risotto, chanterelle mushrooms, apricot, courgette marmalade
Pastry with frog legs, wild mushrooms, watercress
Monkfish with lime, fresh turmeric, basmati with lemon grass
Salmon, genevoise sauce, red kuri pumpkin, cassia bark and ginger
Aged Comté cheese soufflé Cointreau® liqueur soufflé
Pollack with cockles, “coco’’ beans with seaweed butter, ink tuile
Pear and vanilla charlotte
Sachertorte with apricot jam
Coffee religious nuns
Mushroom broth, chestnuts with celery, foie gras
Pollack, beurre blanc with citrus, spinach
Duck foie gras, “coco” beans, red pepper & smoked sweet pepper
Risotto with saffron, cuttlefish and samphire
Cuisines D’Asie Certificate
Petits fours
Opera Cake
Honey cake
Far breton
Fine apple tart
Rolled “Black Forest” Yule Log
Mont-Blanc with chestnut cream
Salmon steak, beurre blanc with citrus, gnocchi with spinach
Chicken supreme, black truffle, Albufera sauce, root vegetables
Diploma in Plant-Based Pastry
Cakes Plant Based: Estrutura, Sabor e Inovação
Trial Class (Thai cuisine) - Thai Golden Bags (Thung-Thong and Sweet Pickled Plum Sauce)
entremet fusion franco- libanais
Mille-feuille
Sabores Plant-Based: Um Menu Completo da Entrada à Sobremesa
Pães Doces: Técnicas e Sabores Artesanais
Diplôme de Pâtisserie with Pâtisserie Innovation and Culinary Management
Grand Diplôme with Pâtisserie Innovation
Diplôme de Pâtisserie with Pâtisserie Innovation, Culinary Management and Internship Pathway

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