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Japanese Cuisine Bursary Programme
Human Resource Development for Japanese Cuisine/Food Culture Official project run by Ministry of Agriculture, Forestry and Fisheries of Japan (funding application in-progress)
Kneading is very important to distribute the yeast and allow gluten to develop
Le Cordon Bleu will be at the Frankfurt Book Fair, from 11th to 15th October 2017. The Le Cordon Bleu booth is located in the Gourmet Gallery (Hall 3.1) Stand L126....
We were excited to have Chef Masaki Okazaki, head pastry chef of the Conrad Tokyo, show off his specialty, sugar art, in a Master Class on September 9th at our Tokyo...
“What is your goal in life? What’s your dream?” asks chef Morena to her audience. Her gaze sweeps the room seated with students, alumni, and culinary enthusiasts,...
September 2017 - Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is happy to announce its partnership with Zwilling...
Le Cordon Bleu Japan was present at Ritsumeikan University’s Open Campus in BKC campus to promote our newest higher education programme to launch in April 2018.
Le Cordon Bleu Japan is pleased to announce exciting new changes to the Cuisine Diploma Programme.
Thursday, July 20th, 2017 – Ritsumeikan University announced the opening of their College of Gastronomy Management along with their educational partnership with Le...
Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and delicious....
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