How to apply:
Le Cordon Bleu Online Learning


Enrolment is immediately confirmed upon successful receipt of payment.

Important note about English Language Proficiency: The majority of the courses are delivered in English, with some courses available in Japanese and Spanish. The language of instruction is clearly indicated on the enrolment page. Participants must make their own decision about their capacity (English-proficiency or otherwise) to undertake the course.

How to Apply

      1. Apply Online

        The list of courses is available here. Please enrol using your full correct (legal) name as you would like to appear on your certificate. Complete the online application form and submit payment via credit card, debit card or bank transfer.

        You can review Le Cordon Bleu Online Learning terms and conditions including cancellation and refund policies here.

        If you need any further assistance with your enrolment, or have any questions please contact us.

      2. Confirmation of Enrolment

        You will receive a confirmation of enrolment via email immediately upon receipt of full payment of fees due.

      3. Preparation to Study

        Participants will have access to the ENGAGE learning portal immediately upon enrolment and receipt of payment. Participants for self-study courses will have immediate access to all course materials.

        Participants are welcome to browse through the portal to gain familiarity of navigation.

      4. ENGAGE Learning Portal

        Your course will be delivered via Le Cordon Bleu’s easy-to-use ENGAGE learning portal with supportive learning resources.

        The ENGAGE portal also includes helpful information sites that provide access to resources, communication tools and useful links that are integral to you succeeding in your studies.

      5. Welcome and Orientation

        Welcome and Orientation are included at the commencement of each course in ENGAGE, introducing you to your instructor. We look forward to welcoming you to Le Cordon Bleu Online Learning and supporting your learning journey!


  • Online Learning
    Online, International
    2026 Le Cordon Bleu Online Learning Brochure
    2026 Le Cordon Bleu Online Learning Brochure

    AI for Chefs: Culinary Creativity in the Age of Generative AI
    AI for Chefs: Culinary Creativity in the Age of Generative AI

    Art and Science of Multi-sensory Dining
    Art and Science of Multi-sensory Dining

    Certificate in Plant-Based Pâtisserie
    Certificate in Plant-Based Pâtisserie

    Certificate in Wine Tasting
    Certificate in Wine Tasting

    Challenges and Solutions in the Global Food System
    Challenges and Solutions in the Global Food System

    Cheesemaking: A Whey with Curds
    Cheesemaking: A Whey with Curds

    Content Marketing for Food, Wine and Tourism Businesses
    Content Marketing for Food, Wine and Tourism Businesses

    Curso de Cocina:Arroz con pato y fresas
    Curso de Cocina:Arroz con pato y fresas

    Discovering the World of Japanese KobeBeef
    Discovering the World of Japanese KobeBeef

    Entrepreneurship in Food Business
    Entrepreneurship in Food Business

    Food Business Innovation: Bring Your Dream to Market
    Food Business Innovation: Bring Your Dream to Market

    Food in Art
    Food in Art

    Food Photography
    Food Photography

    Food Writing for Publication
    Food Writing for Publication

    Food Writing for Publication Essentials
    Food Writing for Publication Essentials

    Gastronomic Tourism
    Gastronomic Tourism

    Gastronomy and Nutrition
    Gastronomy and Nutrition

    Introduction to Japanese Sake
    Introduction to Japanese Sake

    Introduction to Japanese Soba and Udon
    Introduction to Japanese Soba and Udon

    Los Caminos Del Vino
    Los Caminos Del Vino

    Managing Customer Complaints
    Managing Customer Complaints

    Plant-based Diets: Nutrition and Wellness
    Plant-based Diets: Nutrition and Wellness

    Principles of Gastronomy
    Principles of Gastronomy

    Raw Food Essentials
    Raw Food Essentials

    Tasting and Communicating Flavours
    Tasting and Communicating Flavours

    The Art of Fermentation
    The Art of Fermentation

    Trends in Food and Hospitality
    Trends in Food and Hospitality

    Writing and Publishing Recipes
    Writing and Publishing Recipes

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