The students in the Bakery Diploma Program demonstrate their skills and creativity at this bakery event, "Pain Buffet". Based on a theme the students have chosen, they bake various kinds of breads and decorate the room to welcome visitors who are interested in the bakery courses at Le Cordon Bleu.
Don't miss this special opportunity to meet and talk to our bakery chefs, students and school teams about our programs.
＊ Number of registration limited to
June 17th (Fri) 6:30pm - 7:30pm : 30 guests
June 21st (Tue) 6:30pm - 7:30pm : 30 guests
＊ Students in the Classic Cycle Diploma and Certificate Programs are welcome to join the event without prior registration.
＊ This event is Free.
Le Cordon Bleu will be launching a 100% Plant-Based programme. The Diploma in Plant-Based Culinary Arts is designed to provide students with a sophisticated ...
You are invited to an exceptional Culinary Demonstration with chef Matthew Hodgett! We have separate events running in April and May 2019. Please see the ...
Grand Diplôme, Diplôme Pâtisserie and Diplôme Cuisine Graduation from Le Cordon Bleu Rio de Janeiro students!
Congratulations to all the students who graduated on 22nd March 2019. The pictures from the event held at The Hurlingham Club are available to view here.
Le Cordon Bleu Malaysia presented 2 events in Sunway, Malaysia and Jakarta, Indonesia on 18 & 19 March 2019 as part of the Goût de France/Good France ...
An exclusive LCB Alumni event featuring photo exhibits of Alumni emotion captured by International Celebrity Photographer, Kid Chan
Certificate presentation by Secretary General of Human Resources, YBhg Dato' Amir Bin Omar to President and CEO of Le Cordon Bleu, Mr. Andre Cointreau, for the ...
At Le Cordon Bleu Australia, we feel privileged to help young people navigate the challenging period after high school and find a study programme to suit their ...
Guests left inspired and satiated from the dishes served in this term’s student pop-up restaurant event. Menu items included seared scallops, guinea fowl, and a ...
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