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World famous hospitality and culinary school Le Cordon Bleu will introduce a series of online learning courses from later this year.
These 10-week and 4-week online courses will connect participants with industry professionals and give them the chance to upskill in various areas relating to food and business.
Offering intensive online learning courses is an important progression for Le Cordon Bleu, enabling us to support our graduates, who are now working actively in industry, and other hospitality, food and culinary industry professionals to continue to update their skills and knowledge.
It was a logical step for us to expand on our international renown as a leader in the delivery of culinary arts training to create a comprehensive suite of shorter courses relevant to working in food and related industries- Dr Roger Haden, Le Cordon Bleu Head of Discipline (Gastronomy).
The first facilitator-led online courses will be launched later this year, namely Food Writing (10-week). Food Ethics - Cause & Consequence (4-week) and Contemporary Culinary Arts: Modernist Cuisine (4-week). Other planned courses include Teaching Gastronomy, Gastronomic Tourism and Contemporary Gastronomy.
Participants are expected from all over the globe and will be linked to live webinars with guest presenters, recorded presentations by Le Cordon Bleu-selected facilitators and various resources via the easy-to-use Le Cordon Bleu ENGAGE learning portal.
Intensive on campus residentials will also be offered from October this year, commencing with a 4-day Gastronomic Tourism Residential in Wellington, New Zealand.
These courses are internationally recognised by La Fondation, Le Cordon Bleu's International accredited training body worldwide.
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