For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. Although many Le Cordon Bleu students already have some culinary experience, a large number come from various academic disciplines and professional backgrounds. Some are looking to start a new career, and others are looking to combine their interests or advance in their current occupation. Our students strive for successful careers in a wide variety of fields, including restaurant kitchens, catering, restaurant and hotel management, journalism, consulting, food service, food styling and education.
Begin the most intensive and comprehensive training in classic French culinary techniques. This program combines the Diplôme de Pâtisserie and the Diplôme de Cuisine and is considered a passport for life in an ever-changing industry.
Master basic to advanced culinary techniques which can be applied to any style of cuisine. Explore French culinary tradition, cuisines and current trends from around the world.
Develop your skills in pâtisserie. Courses range from initiation, short courses and basic through advanced pastry techniques to boutique style desserts, world delicacies and precise techniques.
Learn the techniques and processes for making bread found in typical French bakeries. Danish breads to regional rural bread making traditions to doughs using advanced yeast production methods are covered.
For gourmet enthusiasts and those who want to be initiated into the world of gastronomy, a wide range of courses in various disciplines are offered that will satisfy even the time or budget conscious.
Couldn’t find what you were looking for? Some campuses offer unique programs with very specialized knowledge. They include courses ranging from culinary demonstrations to themed workshops.
Achieve success at the corporate level in the hospitality and tourism industries. These programs will prepare you for management positions in hotels, restaurants and even entrepreneurship.
Our wine and spirits programs provide training in wine knowledge, appreciation, and wine tasting. Courses range from initiation modules to food and wine pairing to wine management.
Study a diverse range of topics from cheese history and culture from around the world, to production methods and pairing cheese with wine and other beverages.
Attend Le Cordon Bleu seminars, conferences and events hosted throughout the year at campuses around the world.
Create, practice and manage a world-class culinary business in a globally competitive environment. These innovative programs focus on developing knowledge and appreciation of fine food and wine in a ‘farm to plate’ context, and how this is successfully applied in a range of business oriented culinary settings.