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.

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.

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.

Le Cordon Bleu has designed a range of specific programmes themed around local cuisines or specific topics using the same teaching method as its core diplomas with a focus on practical approach.

From running your own Hotel or Resort, Restaurant, Café or Boutique business, our certificate programmes instill operational, supervisory and management knowledge, skills and application in the hospitality and food industries.

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.

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.

Our online delivery offers the same rigorous curriculum as our on campus programmes with the flexibility to help you to achieve the important balance between work and life while studying in real-time.

Testimonials

“Made one of life’s best decisions to go to an unrivalled institute for culinary arts, Le Cordon Bleu”

Sneha Singhi-Diplome De Patisserie, Paris
“What I most enjoyed about my programme at Le Cordon Bleu was the professionalism of the lecturers and chefs. They instilled in me a sense of perfection for the culinary arts and I liked the systematic manner of the course. I would advise any potential students to go to Le Cordon Bleu”

Michael Swamy-Diplome De Patisserie, London
"Le Cordon Bleu was my number one priority, I had been dreaming of going to that institute since the time I knew I wanted to be a chef!"

Anahita Dhondy-Grand Diplome, London
“My advice would be to work hard and learn as much as you can. The learning never stops!”

Pooja Dhingra-Diplome De Patisserie, Paris
“Start where you are. Use what you have. Do what you can with no inhibitions. That’s what Le Cordon Bleu taught us”

Vaibhav Vishen-Bachelor of Culinary Arts & Business, New Zealand
“Le Cordon Bleu had the reputation and history I was looking for in a university, so it was an obvious choice.”

Yuvraj Pawar-Master in International Hospitality Management, Australia