Le Cordon Bleu - Search Results

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
Cuisine de Base
Demonstration - The Art of Cooking like a Chef
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
Cuisine Supérieure
Taste of Le Cordon Bleu - Pâtisserie Workshop
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
Intermediate Cuisine
Steak Cooking Class in London
Superior Pâtisserie Certificate
Cake Decorating
Advanced Boulangerie
Intermediate Cuisine Certificate
Mastering Macarons - Macaron Making Course
Intermediate Pâtisserie
Intermediate Spanish Cuisine Certificate
Cuisine des Amis (Demonstrativo com Degustação e Vinho)
Basic Cuisine
Superior Cuisine
Artisan Italian Bread Making Course
Les Petits Cordons Bleus (8-12 years old)
Pães Italianos
Fusão das Cozinhas Brasileira e Francesa
Food Photography and Styling Course
Mediterranean Cooking Class
Cocktails @Home
Superior Cuisine Certificate
Wine and Management Diploma
Superior Pâtisserie
Cuisine Demonstration
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
Diploma in Culinary Management
Cordon Vert® Workshop, Vegetarian Cuisine
Foie Gras workshop
Learn the French classics: macarons
Tasting Fundamentals
Tastes of Asia (4 days)
Boulangerie de Base
Pastry Demonstration
Traditional Crêpes and Galettes Workshop
Pâtisserie Techniques
Curso de sobremesa
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
Summer Essentials
Pastry - Tea Time
Latte Art
SIT30821 Certificate III in Commercial Cookery
SIT30821 Certificate III in Commercial Cookery
SIT31021 Certificate III in Patisserie
Superior Cuisine
Basics of Pastry
SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery)
Internship Pathway
Diplôme de Boulangerie
Cuisine Foundations (Weeknights)
French Wines and Cheese
Christmas Dinner Cooking Class
SIT40521 Certificate IV Kitchen Management
Christmas Chocolate Workshop
SIT31021 Certificate III in Patisserie
Basic Boulangerie Certificate
SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery)
SIT40521 Certificate IV Kitchen Management
Le Weekend: Cakes for Weekend Bakers
Basics of Gastronomy
Intermediate Pâtisserie
Cheese & Wine Pairing Masterclass
Boulangerie Module I
Gastronomic Lunch With Wine Pairings
Mastering Macarons Christmas Edition
Signature Workshop: Christmas Yule Log
Pâtisserie Foundations (Saturdays)
Gastronomic Dinner With Wine Pairings
Pastry - Macaron Workshop
French Wine Tour
Pizza Workshop
Risoto
Levain - Natural Fermentation
Indian Cooking Course - Tastes of Asia
Macarons
SIT40721 Certificate IV in Patisserie
Basic Cuisine
Tasting Menus: Brittany
Superior Pâtisserie
CordonTec Diploma®
Diploma in Plant-Based Culinary Arts
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)
Kids Friendly Workshop
Basic Pâtisserie
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)
My First Yule Log
Introduction to Plant-Based Cuisine
SIT40721 Certificate IV in Patisserie
Bachelor of Business
Careers Residential
Initiation to Wine Appreciation
A Culinary Voyage: Peruvian Cuisine
My First Chocolates
Bachelor of Business (International Hotel Management)
Café Delights
Fantastic World of Sparkling Wines Masterclass
Diplôme de Cuisine
Superior Cuisine
Plant-Based Petit Fours
Pâtisserie Foundations (Saturdays)
Advanced Breakfast Baking
Diplôme de Pâtisserie
Burger and handmade boulangerie
Cuisine Foundations (Saturdays)
Boulangerie Module II
Trio Classic Cheesecake Delights
Master of Applied Hospitality Management
Diploma in Gastronomy, Nutrition and Food Trends
Macaron Workshop (New Recipes)
The Prestige Menu: A Celebration of Black Truffle
Basic Mexican Cuisine
Sourdough Bread Making 2.0 (New Products)
Diplôme de Boulangerie
Breadmaking Foundations
Diplôme de Pâtisserie
Sake Ninja at Le Cordon Bleu
Bourgogne
The Art of Bakery Diploma
Diplôme de Pâtisserie
Diplôme de Boulangerie
Champagne
The Patisserie Diploma
New World Versus Old World Wine Masterclass
Brazilian Cuisine Fundamentals
Boulangerie Techniques Essentials
Salmon Puff and Tartare
Chocolate Tasting and Wine Pairing
Les Petits Cordons Bleus - Duo
Artisan French Baking
Festive Wine Workshop
The Art of Making a Beef Wellington
Thai Cuisine - Beef Selection
Viennoiserie course (2 days)
Boulangerie Module III
Basic Cuisine
Diploma in Culinary Management
Grands Terroirs
Boulangerie / Breadbaking
French Wine Specialist Program
The Cuisine Diploma
Diplôme de Cuisine
Intermediate Cuisine
Intermediate Pâtisserie
1-Day Viennoiserie
Diplôme de Pâtisserie
SIT30821 Certificate III in Commercial Cookery
Wine and Beverage Studies
Tea Specialist Program
Modern Strawberry Shortcake
Bachelor of Culinary Arts and Business
Basic Cuisine
Making Pan-Fried Filled Flatbreads
A Culinary Voyage: Lebanese Cuisine
Mini Eclairs duo: café/chocolat
Superior Pâtisserie
A Culinary Voyage: Spanish Cuisine
Vegan Macarons
Diplôme de Boulangerie
Trendy Bakery
Classics with a Modern Twist
Advanced Boulangerie Certificate
Sharing Plates with Wine
Diplôme de Pâtisserie with Internship Pathway
Basic Pâtisserie
Diplôme de Pâtisserie
Diploma in Plant-Based Culinary Arts
Restaurant's Favorite
Churn & Learn The Secret of Ice-cream
Grand Diplôme®
GRAND DIPLÔME®
Basic Boulangerie
Diplôme de Cuisine
Diplôme de Cuisine
SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery)
CordonTec Diploma
SIT40521 Certificate IV Kitchen Management
Basic Pâtisserie
Intermediate Cuisine
Diploma in Plant-Based Culinary Arts - Cuisine
Lamb fillet & parsley crust, jus, Joël Robuchon's purée, herb salad
Diplôme de Cuisine with Internship Pathway
Diplôme de Cuisine with Internship Pathway
Italian Cuisine: Pasta
Traveling Cake
Diplôme de Cuisine
Breadmaking Foundations (Saturdays)
Diploma in Plant-Based Culinary Arts - Pâtisserie
The Secrets of Wellness Pastry
Grand Diplôme®
Diplôme de Pâtisserie with Internship Pathway
Superior Pâtisserie
Diplôme de Pâtisserie
Superior Cuisine
Bake & Dine: Cinnamon Rolls & Oven-Baked Doughnuts
The Spanish Cuisine Diploma
Superior Cuisine
Cordon Vert
Diploma in Pâtisserie Innovation
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)
Boulangerie Diploma
Intermediate Pâtisserie
Secrets of Macarons (Saturdays)
The Secrets of Plant-Based Macarons
Mastering Thai Chicken dishes
Bachelor of Business (International Restaurant Management)
Diplôme de Cuisine
Diplôme de Cuisine
Grand Diplôme with Internship Pathway
SIT31021 Certificate III in Patisserie
Intermediate Cuisine
Intermediate Pâtisserie
Advanced Tart Workshop (New Recipes)
Italian Cuisine: Primi Piatti
Plant-Based Pastry Workshop
Diplôme de Pâtisserie
Bachelor of Science Culinary Design Management
Diploma in Plant Based Culinary Arts - Cuisine
Italian Cuisine: Tuscany
Diplôme de Cuisine
GRAND DIPLÔME®
Superior Pâtisserie
Italian Cuisine: Liguria
Bordeaux
Thai Cuisine - Seafood Delight Recipe
Healthy & Nutritional Bread Baking - 2 Days
Gariguette strawberry tart
English Wine Masterclass
Diploma in Plant Based Culinary Arts - Patisserie
GRAND DIPLÔME®
Grand Diplôme® with Internship Pathway
SIT40721 Certificate IV in Patisserie
Wine and Gastronomy
The Art of Wedding Cake Decorations
Entremet Cake
Diplôme de Pâtisserie
Diplôme de Boulangerie
SIT40521 Certificate IV Kitchen Management
Risotto with curry, marinière style shellfish, samphire
Grand Diplôme® with Internship Pathway and Culinary Management
SIT40721 Certificate IV in Patisserie
Rhône
MasterClass Guest - Babette de Rozières
Diplôme de Pâtisserie
Diplôme de Pâtisserie
Diplôme de Pâtisserie and Diplôme de Boulangerie
Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie
Basque cake with black cherries
King prawns, green beans, peach, chanterelle mushrooms
Bachelor of Business
Bachelor of Business Administration
Saint Genix pink praline tart
Cuisine Fundamentals
Patisserie Fundamentals
Le Petit Cordon Bleu Dining Experience
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)
Basic Boulangerie
Advanced Boulangerie
Diplôme de Cuisine with Culinary Management Internship Pathway
Diplôme de Cuisine
Grand Diplôme® with Culinary Management
The Art of Sugar
Bake & Dine: Sourdough & Dinner Rolls
Summer Classics (Saturdays)
Plant-Based
Cream choux pastries, liquid caramel centre
Turbot, gnocchi with lemon, spinach
Chocolate truffle (Petit cordon bleu)
Italian Cuisine: Campania
Grand Diplôme with Pâtisserie Innovation, Culinary Management & Internship Pathway
From aspiring jeweler to little pastry Chef
Provence apricot and almond tart
Fondant salmon, Bearnaise sauce, wild mushrooms, spinach
Pâtisserie and Boulangerie Diploma
Bachelor of Business Administration
Summer Food & Wine Week
Teen Chef: A Taste of Italy
Master the Art of Kimchi
Diplôme de Pâtisserie with Culinary Management
Junior Chef: Dinosaur Eggs and Volcano Steamed Eggs
130 years of Le Cordon Bleu: Duck a l'orange
Grand Diplôme with Culinary Management Internship Pathway
Bake & Dine: Classic Breakfast Baking
Vegetable & king prawn rolls, Vietnamese sweet & sour sauce
Diplôme de Pâtisserie with Culinary Management Internship Pathway
Mara des bois strawberry tart
Diplôme de Pâtisserie with Internship Pathway and Culinary Management
Master of International Hospitality Management (MIHM)
The Art of Breadmaking
Cod steak, courgette marmalade, apricot beurre blanc
Diplôme de Cuisine with Culinary Management
Champagne Specialist: Understanding and Recommending Champagne’s Wines
Roast veal with sage, tagliatelle & lemon, tomato, olives & anchovies
Advanced Culinary Diploma (Cuisine)
Advanced Culinary Diploma (Patisserie)
Grand Diplôme with Culinary Management
Advanced Boulangerie
Summer Classics
The Art of Sauces
White peach and lavender charlotte
Boulangerie and Pastry Essentials
Diplôme de Cuisine with Internship Pathway and Culinary Management
Wine and Management
Jantar Queda da Bastilha
130 years of Le Cordon Bleu: Pineapple Tart Tatin
Bake & Dine: Plant-Based Breakfast Baking
The Art of the Apéritif
GRAND DIPLÔME®
Diploma in Wine, Gastronomy and Management
Diplôme de Pâtisserie with Culinary Management
Diplôme de Boulangerie with Culinary Management
Diplôme de Pâtisserie with Pâtisserie Innovation and Internship Pathway
Internship Programme
Cuisine Techniques
Œnologie : Découverte des terroirs d'exception - 4 jours
Red mullet “escabèche”, Provençal vegetables
Diploma in Wine, Gastronomy and Management with Internship Pathway
Master of Business Administration
Diplôme de Pâtisserie and Diplôme de Boulangerie and Culinary Management
Swiss Brioche with Cheese & Smoked Duck Breast
Crème Brûlée Croissant & Caramel Flakes
Éclairs with raspberries and pistachio slivers
Tomatoes, octopus, burrata, raspberry pesto
Diplôme de Cuisine with Culinary Management
GRAND DIPLÔME®
Basic Cuisine & Pâtisserie Certificates Combined
Traditional Breads and Pastries
Summer Wine Week
‘’Pavlova’’ with raspberries, peppermint
Burgundy choux pastries with Chablis, whipped cream & watercress
Tomato & crab mille-feuille, courgette pizzetta, ewe’s milk ice cream
Lemon cake
Black Forest style chocolate éclairs
The Art of Sauces Advanced
Diplôme de Pâtisserie with Pâtisserie Innovation
Grand Diplôme with Pâtisserie Innovation and Internship Pathway
Brownies for vegan
Thai Cuisine: Savory-Sweet Set for Month of Mother's Day
Stuffed Christmas Poultry
Peanut Caramel Travel Cake
Pâtisserie Techniques
Bake & Dine: Sweet & Savoury Soda Bread
Vanilla choux pastries, apricot-rosemary coulis
Chicken supreme stuffed with almonds & apricots, chicken jus
Venison fillet, poivrade sauce, pineapple with lime, parsnip purée
Almond-hazelnut praline dacquoise
Duck breast, pears and figs with cassia bark
King prawn ravioli, shrimp broth with lemon grass
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
Coffee Chocolate Bûche de Noël
Chocolate Foundations
Masterclass Pastry - Amanda Bankert
Torched Salma salmon, courgette, apricot marmalade
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
Prestige Macaron
Cuisines D’Asie Certificate
Petits fours
Opera Cake
Honey cake
Coffee choux pastries
Far breton
Pound cake with candied fruit
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
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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