Apply today for our Taste of Le Cordon Bleu Pâtisserie Workshops held between February and June 2013, which provide an insight into the experiences shared by our pâtisserie diploma students.
Participants engage in practical classes and demonstration sessions to understand the teaching methodology applied by our master chefs during teaching classes. Both pâtisserie and cuisine Taste of Le Cordon Bleu courses are held to allow you to sample both disciplines before choosing which full programme to enrol on.
The course has been designed to not only provide you with an understanding of the Le Cordon Bleu teaching methodology, but allow you to sample the state-of-the-art facilities at our award-winning London campus.
For further details and to apply online today, click here
Le Cordon Bleu International’s President and CEO André J. Cointreau was invited to attend the Global HR Forum 2012 held in Seoul, Korea this October to lead a session entitled Education by Le Cordon Bleu: Answers to Global Trends and Tourism Expansion.
Abigail Watson, the winner of our inaugural UK Scholarship Award 2011, has begun her apprenticeship with Michelin-star chef Tom Aikens at his renowned restaurant Tom’s Kitchen. Aikens partnered with Le Cordon Bleu during last year’s award to offer the apprenticeship opportunity for the deserving winner of our scholarship award– a place studying for the Grand Diplôme.