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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
1-Day Bakery
Cuisine Intermédiaire
Superior Cuisine
Basic Pâtisserie Certificate
Modern and Classic Sauces
Basic Cuisine
Collection Workshop : Financiers & Cake
Superior Pâtisserie
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
Pâtisserie Technique Essentials
Cuisine Supérieure
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
Beef Steak with Sauces
Superior Cuisine
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
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
Superior Cuisine Certificate
Cocktails @Home
Cuisine Demonstration
Wine and Management Diploma
Superior Pâtisserie
L'atelier du Pain
Diploma in Gastronomy, Nutrition and Food Trends
'Atelier Cookies' Workshop
Superior Spanish Cuisine Certificate
Le Petit Cordon Bleu
Tasting Fundamentals
Food and Wine Pairing Course
Diploma in Culinary Management
Cordon Vert® Workshop, Vegetarian Cuisine
Learn the French classics: macarons
Pastry Demonstration
Foie Gras workshop
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
Basic Pâtisserie
Intermediate Cuisine
Dinner Workshops
Diploma in Culinary Management
Pâtisserie Foundations (Weeknights)
Pastry - Tea Time
Basic Boulangerie
SIT30821 Certificate III in Commercial Cookery
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
SIT40521 Certificate IV Kitchen Management
Diplôme de Boulangerie
Christmas Dinner Cooking Class
Everything Croissants
Christmas Chocolate Workshop
Pastry - Macaron Workshop
SIT31021 Certificate III in Patisserie
Basics of Gastronomy
Basic Boulangerie Certificate
Le Weekend: Cakes for Weekend Bakers
Gastronomic Dinner With Wine Pairings
Kids Friendly Workshop
SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery)
Intermediate Pâtisserie
SIT40521 Certificate IV Kitchen Management
Gastronomic Lunch With Wine Pairings
Cheese & Wine Pairing Masterclass
Boulangerie Module I
Risoto
Signature Workshop: Christmas Yule Log
Pâtisserie Foundations (Saturdays)
Mastering Macarons Christmas Edition
Viennoiserie
Pizza Workshop
Macarons
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)
Basic Pâtisserie
My First Yule Log
Introduction to Plant-Based Cuisine
SIT40721 Certificate IV in Patisserie
Careers Residential
Bachelor of Business
Initiation to Wine Appreciation
A Culinary Voyage: Peruvian Cuisine
Bachelor of Business (International Hotel Management)
Trio Classic Cheesecake Delights
My First Chocolates
Thai Seafood Dishes
Café Delights
Fantastic World of Sparkling Wines Masterclass
Pâtisserie Foundations (Saturdays)
Diplôme de Cuisine
Superior Cuisine
Burger and handmade boulangerie
Plant-Based Petit Fours
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
Sake Ninja at Le Cordon Bleu
Bourgogne
Master of Applied Hospitality Management
Les Petits Cordons Bleus - Duo
Diplôme de Pâtisserie
Diplôme de Pâtisserie
Champagne
The Art of Bakery Diploma
Brazilian Cuisine Fundamentals
Diplôme de Boulangerie
The Art of Making a Beef Wellington
Thai Cuisine - Beef Selection
The Patisserie Diploma
Artisan French Baking
Boulangerie Techniques Essentials
Salmon Puff and Tartare
Chocolate Tasting and Wine Pairing
The Cuisine Diploma
Boulangerie / Breadbaking
Festive Wine Workshop
Viennoiserie course (2 days)
Grands Terroirs
Classics with a Modern Twist
Boulangerie Module III
Diploma in Culinary Management
Diplôme de Pâtisserie
Basic Cuisine
The Essence of Basic Food Styling & Food Photography
1-Day Viennoiserie
French Wine Specialist Program
Wine and Beverage Studies
Intermediate Cuisine
Intermediate Pâtisserie
Tea Specialist Program
Modern Strawberry Shortcake
Diplôme de Boulangerie
SIT30821 Certificate III in Commercial Cookery
Making Pan-Fried Filled Flatbreads
Basic Cuisine
Bachelor of Culinary Arts and Business
Diplôme de Cuisine
A Culinary Voyage: Lebanese Cuisine
Vegan Macarons
Superior Pâtisserie
A Culinary Voyage: Spanish Cuisine
Trial Class - Basque Burnt Cheesecake
Trendy Bakery
Grand Diplôme®
Advanced Boulangerie Certificate
Sharing Plates with Wine
Diploma in Plant-Based Culinary Arts
Restaurant's Favorite
Diplôme de Cuisine
Diplôme de Pâtisserie
Basic Pâtisserie
Thai Cuisine-Diploma
Diplôme de Pâtisserie with Internship Pathway
SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery)
Basic Boulangerie
Churn & Learn The Secret of Ice-cream
Diploma in Pâtisserie Innovation and Wellness
Diplôme de Cuisine
SIT40521 Certificate IV Kitchen Management
Diploma in Plant-Based Culinary Arts - Cuisine
Lamb fillet & parsley crust, jus, Joël Robuchon's purée, herb salad
Italian Cuisine: Pasta
CordonTec Diploma
GRAND DIPLÔME®
Diploma in Plant-Based Culinary Arts - Pâtisserie
Traveling Cake
Basic Pâtisserie
Intermediate Cuisine
Secrets of Macarons (Saturdays)
Diplôme de Cuisine with Internship Pathway
Diplôme de Cuisine with Internship Pathway
The Series of Fruit Jams & Spreads
Superior Cuisine
Breadmaking Foundations (Saturdays)
Diplôme de Cuisine
Superior Pâtisserie
Bake & Dine: Cinnamon Rolls & Oven-Baked Doughnuts
Cream choux pastries, liquid caramel centre
Superior Cuisine
Cordon Vert
Italian Cuisine: Tuscany
The Secrets of Plant-Based Macarons
Grand Diplôme®
Bachelor of Business (International Restaurant Management)
Diploma in Pâtisserie Innovation
The Secrets of Wellness Pastry
Diplôme de Pâtisserie
The Spanish Cuisine Diploma
Intermediate Pâtisserie
Advanced Tart Workshop (New Recipes)
Diplôme de Cuisine
The Patisserie Diploma
Diplôme de Pâtisserie with Internship Pathway
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)
The Art of Wedding Cake Decorations
Mastering Thai Chicken dishes
Entremet Cake
Intermediate Cuisine
Intermediate Pâtisserie
Superior Pâtisserie
Healthy & Nutritional Bread Baking - 2 Days
Diplôme de Pâtisserie
Boulangerie Diploma
Bachelor of Science Culinary Design Management
Diplôme de Cuisine
Plant-Based Pastry Workshop
The Cuisine Diploma
GRAND DIPLÔME®
Diploma in Plant Based Culinary Arts - Patisserie
Italian Cuisine: Primi Piatti
Thai Cuisine - Seafood Delight Recipe
Grand Diplôme with Internship Pathway
SIT31021 Certificate III in Patisserie
Diploma in Plant Based Culinary Arts - Cuisine
GRAND DIPLÔME®
Italian Cuisine: Liguria
King prawns, green beans, peach, chanterelle mushrooms
Viennoiserie: brioche tropezienne, pain perdu, fruit danish, pistachio chocolate roll
Bordeaux
Diplôme de Cuisine
Le Petit Cordon Bleu Dining Experience
Turbot, gnocchi with lemon, spinach
Grand Diplôme® with Internship Pathway
Wine and Gastronomy
Diplôme de Pâtisserie
Diplôme de Pâtisserie
Diplôme de Boulangerie
Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie
SIT40721 Certificate IV in Patisserie
Rhône
MasterClass Guest - Babette de Rozières
Trial Class (The Art of Bakery Programme)
italian dessert: tiramisu pannacotta (yogurt/ strawberry)
Italian Bread Making
SIT40721 Certificate IV in Patisserie
Tasty Thai Beef Recipe
Diplôme de Pâtisserie and Diplôme de Boulangerie
Grand Diplôme® with Internship Pathway and Culinary Management
Diplôme de Pâtisserie
130 years of Le Cordon Bleu: Duck a l'orange
SIT40521 Certificate IV Kitchen Management
Mara des bois strawberry tart
Bachelor of Business
Bachelor of Business Administration
Cuisine Fundamentals
Patisserie Fundamentals
Bake & Dine: Sourdough & Dinner Rolls
Teen Chef: A Taste of Italy
Plant-Based
The Art of the Apéritif
Grand Diplôme® with Culinary Management
Basic Boulangerie
Advanced Boulangerie
Traditional Thai Golden Dessert
Diplôme de Cuisine
The Art of Sugar
Summer Classics (Saturdays)
From aspiring jeweler to little pastry Chef
Provence apricot and almond tart
Prestige Macaron
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)
Italian Cuisine: Campania
Diplôme de Pâtisserie with Culinary Management
Diplôme de Cuisine with Culinary Management Internship Pathway
Pâtisserie and Boulangerie Diploma
Junior Chef : Crispy Sweet & Sour
Introduction to Chocolate tempering
The Art of Sauces
Bachelor of Business Administration
Junior Chef: Dinosaur Eggs and Volcano Steamed Eggs
The Art of Breadmaking
Vegetable & king prawn rolls, Vietnamese sweet & sour sauce
Boulangerie and Pastry Essentials
Diplôme de Pâtisserie with Culinary Management Internship Pathway
Diplôme de Cuisine with Culinary Management
Master of International Hospitality Management (MIHM)
Roast veal with sage, tagliatelle & lemon, tomato, olives & anchovies
Grand Diplôme with Culinary Management Internship Pathway
Diplôme de Pâtisserie with Internship Pathway and Culinary Management
Macaron chocolates
Advanced Culinary Diploma (Patisserie)
Grand Diplôme with Pâtisserie Innovation, Culinary Management & Internship Pathway
Champagne Specialist: Understanding and Recommending Champagne’s Wines
Crème Brûlée Croissant & Caramel Flakes
Burgundy choux pastries with Chablis, whipped cream & watercress
Black Forest style chocolate éclairs
Tomatoes, octopus, burrata, raspberry pesto
Grand Diplôme with Culinary Management
Diplôme de Pâtisserie with Pâtisserie Innovation and Internship Pathway
Confiserie
Advanced Boulangerie
Paris Brest individual, Choux Strawberry
130 years of Le Cordon Bleu: Pineapple Tart Tatin
White peach and lavender charlotte
Duck breast, pears and figs with cassia bark
Diploma in Wine, Gastronomy and Management
Diplôme de Boulangerie with Culinary Management
Wine and Management
Traditional Breads and Pastries
Vanilla choux pastries, apricot-rosemary coulis
Cod steak, courgette marmalade, apricot beurre blanc
Éclairs with raspberries and pistachio slivers
King prawn ravioli, shrimp broth with lemon grass
GRAND DIPLÔME®
Advanced Culinary Diploma (Cuisine)
Diplôme de Pâtisserie and Diplôme de Boulangerie and Culinary Management
Diplôme de Cuisine with Internship Pathway and Culinary Management
Internship Programme
Cuisine Techniques
Œnologie : Découverte des terroirs d'exception - 4 jours
Chicken supreme stuffed with almonds & apricots, chicken jus
Venison fillet, poivrade sauce, pineapple with lime, parsnip purée
Aged Comté cheese soufflé Cointreau® liqueur soufflé
The Art of Sauces Advanced
Mushroom broth, chestnuts with celery, foie gras
Pound cake with candied fruit
Cuisine Foundations (Saturdays)
Diplôme de Pâtisserie with Culinary Management
GRAND DIPLÔME®
Pâtisserie Techniques
Diploma in Plant-Based Cuisine
Red mullet “escabèche”, Provençal vegetables
Duck foie gras, “coco” beans, red pepper & smoked sweet pepper
The Grand Diplome
Diplôme de Cuisine with Culinary Management
Diploma in Wine, Gastronomy and Management with Internship Pathway
Master of Business Administration
Basic Cuisine & Pâtisserie Certificates Combined
Torched Salma salmon, courgette, apricot marmalade
Almond-hazelnut praline dacquoise
Honey cake
Coffee choux pastries
Fine apple tart
Diplôme de Pâtisserie with Pâtisserie Innovation
Grand Diplôme with Pâtisserie Innovation and Internship Pathway
Modern individual entremet: Mango-Raspberry-cashew nut
White Elfie Raspberry Pistachio Shortcake
Stuffed Christmas Poultry
Peanut Caramel Travel Cake
Chocolate Foundations
Bake & Dine: Sweet & Savoury Soda Bread
Masterclass Cuisine - Paula Mendez Carreras
Risotto, chanterelle mushrooms, apricot, courgette marmalade
Tomato & crab mille-feuille, courgette pizzetta, ewe’s milk ice cream
Pollack with cockles, “coco’’ beans with seaweed butter, ink tuile
Risotto with saffron, cuttlefish and samphire
Cuisines D’Asie Certificate
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
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
Pear and vanilla charlotte
Sachertorte with apricot jam
Coffee religious nuns
Pollack, beurre blanc with citrus, spinach
Petits fours
Opera Cake
Boulangerie Christmas Essentials
Far breton
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 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
Imersão de Wine
Fundamentos de Wine
Fresh Pasta Making
Christmas Food & Wine Pairing
Christmas Essentials
Experience Méditerranée ( Jantar )
Festive Table
Cordon Vert: Vegan Christmas Dinner
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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