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.
An intensive and comprehensive programme in classic French culinary techniques, combining our Diplôme de Pâtisserie and Diplôme de Cuisine, the Grand Diplôme is considered the passport to a world of career opportunities.
Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends.
Discover the art of Pâtisserie. Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.
From running your own Hotel or Resort, Restaurant, Café or Boutique business, our diploma and degree programmes instill operational, supervisory and management knowledge, skills and application in the hospitality and food industries.
Learn typical French bread making techniques and processes for making bread. Make specialty danish, regional and artisan breads and learn how to apply advanced yeast production methods.
For beginners, gourmet enthusiasts or those wanting to be the best house party host, a wide range of courses have been designed to satisfy the time and budget conscious. A great way to experience first-hand the world of Le Cordon Bleu.
Still haven't found what you are looking for? Some institutes may offer unique courses specific to their campuses that will suit you.
Our wine and spirits programmes provide training with specific focus in various alcoholic beverages in order to best appreciate and serve them. Courses range from initiation modules to Food and Wine Pairing to Wine Management.
From beginners to professionals, students can study a diverse range of topics from cheese history and culture, production methods, and pairing cheese with wine and other beverages.
A range of culinary and higher education programmes are offered to expand one’s knowledge, create opportunities, advance careers or take them in new directions, enhance skills, and encourage new ways of thinking and understanding.
Gastronomy represents the multi-disciplinary study of the world of food, cuisine, culture, and flavour. Our gastronomy programmes provide insights into cultural traditions, marketing, design, and technical skills of food and beverage production.