Online Courses designed to expand your knowledge, enhance your skills and encourage new ways of thinking and understanding.
Art & Science of Multi-Sensory Dining
Duration: 4 Weeks Delivery Schedule: 03 - 30 March 2025 Who will benefit from this course: Gastronomy and science academics and students; chefs, hospitality professionals; restaurant reviewers; and passionate food amateurs Learning Options: Premium (Instructor-led), Self-Study
Duration: 10 Weeks Delivery Schedule: 03 March - 11 May 2025 Who will benefit from this course: Chefs and home cooks of all levels can enhance their knowledge and expertise learning a new approach to patisserie arts backed by health research. Learning Options: Premium (Instructor-led), Self-Study
Duration: 6 Weeks Delivery Schedule: Commencing soon Who will benefit from this course: Suitable for amateurs and wine enthusiasts Learning Options: Premium (Instructor-led), Self-Study
Duration: 4 Weeks Delivery Schedule: 17 February - 16 March 2025 Who will benefit from this course: Chefs looking to enhance their knowledge and expertise, restaurant/café owners wanting to diversify their menus, and entrepreneurs/artisans looking for new opportunities Learning Options: Premium (Instructor-led), Self-Study
Duration: 10 Weeks Delivery Schedule: 31 March - 08 June 2025 Who will benefit from this course: Chefs looking to enhance their knowledge and expertise, restaurant/café owners wanting to diversify their menus, and entrepreneurs/artisans looking for new opportunities Learning Option: Premium (Instructor-led)
Content Marketing for Food, Wine and Tourism Businesses
Duration: 10 Weeks Delivery Schedule: 28 Apr - 6 Jul 2025 Who will benefit from this course: This course will appeal to business owners, professional content writers looking to expand their audience, and bloggers keen to move into paid content creation. Learning Option: Premium (Instructor-led), Self-Study
Duration: Two weeks Delivery Schedule: Open Enrolment Who will benefit from this course: This Spanish course will appeal to people interested to learn the art and techniques of cooking "Duck with Rice and Strawberries." Learning Option: Self-Study
Duration: 10 Weeks Delivery Schedule: 24 March - 1 June 2025 Who will benefit from this course: If you are an entrepreneur or planning to start your own food-related business this course is for you. Learning Options: Premium (Instructor-led), Self-Study
Food Business Innovation: Bring Your Dream to Market
Duration: 10 Weeks Delivery Schedule: 24 March - 01 June 2025 Who will benefit from this course: If you are an entrepreneur or planning to start your own food-related business this course is for you. Learning Option: Premium (Instructor-led)
Duration: 10 Weeks Delivery Schedule: 07 Apr - 15 Jun 2025 Who will benefit from this course: Anyone interested in the culinary arts and fine art. Learning Option: Premium (Instructor-led), Self-Study
Duration: 10 Weeks Delivery Schedule: 24 March - 01 June 2025 Who will benefit from this course: Both photography beginners and experienced photographers wanting to break into food photography. Learning Options: Premium (Instructor-led), Self-Study
Duration: 5 Weeks Delivery Schedule: Commencing Soon Who will benefit from this course: Passionate foodies, aspiring writers, freelance writers, and those new having their articles published Learning Options: Premium (Instructor-led), Self-Study
Duration: 10 Weeks Delivery Schedule: 7 April - 15 June 2025 Who will benefit from this course: Restaurant reviewers, freelance writers, and bloggers - anyone aspiring to write about food and/or wine in original and delectable ways Learning Option: Premium (Instructor-led)
Duration: 4 Weeks Delivery Schedule: 03 March - 30 March 2025 Who will benefit from this course: Professionals wanting to enter or add a food service stream to their existing business model and lifelong learners interested in introducing proven nutritional health trends into their daily diets Learning Options: Premium (Instructor-led), Self-Study
Duration: 16 Hours Delivery Schedule: Open Enrolment Who will benefit from this course: Customer service professionals, operations managers, quality assurance specialists, and anyone involved in managing or responding to customer complaints s in the hospitality industry. Learning Option: Self-Study
Duration: 10 Weeks Delivery Schedule: 17 March - 25 May 2025 Who will benefit from this course: Individuals wanting to develop specialist knowledge of gastronomic tourism for a current position or meet future aspirations, food-and-wine curious non-professionals, or gastronomes Learning Options: Premium (Instructor-led), Self-Study
Duration: 2 Weeks Delivery Schedule: 03-16 March 2025 Who will benefit from this course: Enthusiasts and culinary professionals who are seeking to take the first step in understanding sake, Restaurant/bar/cafe owners who want to introduce sake to the menu, Japanese food lovers worldwide who want to learn how to distinguish sake: on a menu, in a shop, and how to order, Students of culinary arts and / or Japanese culture and history Learning Options: Premium (Instructor-led)
Duration: 2 Weeks Delivery Schedule: Commencing soon Who will benefit from this course: People interested in Japanese cuisine and culture. People who enjoy Japanese cuisine and those that want to make it at home. Chefs/cooks looking to upskill and learn the art of Japanese noodles. Learning Option: Premium (Instructor-led)
Duration: 10 Weeks Delivery Schedule: 11 November 2024 - 09 February 2025 -hiatus from study 16 Dec-05 January Who will benefit from this course: People wanting to explore the merits of a plant-based diets and innovations in the plant-based food industry and those wanting to introduce plant-based nutrition into their diets Learning Options: Premium (Instructor-led), Self-Study
Duration: 10 Weeks Delivery Schedule: 03 March - 11 May 2025 Who will benefit from this course: People in a food and drink related business and those interested in food as a leisure activity, who seek an understanding gastronomy and why we take pleasure in eating and drinking and its impact on society and culture will benefit from this course. Learning Options: Premium (Instructor-led), Self-Study
Duration: 4 Weeks Delivery Schedule: 3-30 March 2025 Who will benefit from this course: Non-food professionals interested in healthy eating, chefs looking to enhance their expertise, café owners wanting to diversify their menu, or entrepreneurs looking for new opportunities Learning Options: Premium (Instructor-led), Self-Study
Duration: 25 hours Delivery Schedule: Open Enrolment Who will benefit from this course: Culinary enthusiasts, aspiring chefs, food scientists, hospitality professionals, and anyone interested in deepening their understanding of gastronomy, flavour perception, and sensory evaluation in the food and beverage industry. Learning Options: Self-Study
Duration: 4 Weeks Delivery Schedule: 03 - 30 March 2025 Who will benefit from this course: Chefs looking to enhance their knowledge and expertise, restaurant/café owners wanting to diversify their menus, and entrepreneurs/artisans looking for new opportunities Learning Options: Premium (Instructor-led), Self-Study
Duration: 16 hours Delivery Schedule: Open Enrolment Who will benefit from this course: Culinary enthusiasts, aspiring chefs, food scientists, hospitality professionals, and anyone interested in deepening their understanding of gastronomy, flavor perception, and sensory evaluation in the food and beverage industry. Learning Options: Self-Study
Duration: 5 Weeks Delivery Schedule: 14 April - 18 May 2025 Who will benefit from this course: People who may have a pile of treasured family recipes tucked in the bottom drawer and want to publish them for posterity, food and wine marketers, bloggers, café or restaurant owners Learning Options: Premium (Instructor-led), Self-Study
I found this course to be very informative. It has opened my mind to a lot of new trends and technology used in the food and dining industry. It was good to share in discussion forums and real time learning with other participant's experiences. Attending Le Cordon Bleu was an all time dream and this online course made it possible. I cannot wait to do another one.
Shanika Wilson
This course enabled me to explore time and space without physical limitations. I met authors, painters, artists, film writers and photographers. I dined with people who lived thousands of years ago, sat at the table of the Last Supper to eat boiled fish with oranges, gilded my food on Valentine’s Day, and celebrated a surreal birthday with Salvador Dali. Thank you to my classmates from around the world and to Demet Guzey for guiding us through the course so thoughtfully, professionally, and enthusiastically.
Francesca Greco, Italy
It was such a great decision to do Le Cordon Bleu Food Photography course, I was a beginner food photographer when I started and I gained so much knowledge! The course is very easy to follow, the learning platform is great and easy to navigate. Nelly Le Comte is amazing. Nelly has many years of experience in photography which she shared during this course. I would definitely recommend this course to anyone. I give 10 out of 10! Very happy.
Irina Sitnikoff, Ukraine
As a Le Cordon Bleu trained chef (and ex-columnist) I really enjoyed Justin's push to now also start publishing and writing. The emphasis on relevance and news is a crucial insight.
Sheila Struyck, Netherlands
The Cordon Bleu Online Food Writing for Publication course was exactly what I needed to get my writing career to the next level. The professional insights into the steps of writing different forms of stories and the pitching process are invaluable. I would definitely recommend any budding food writers to take this course.
Sarah Rainey, United Kingdom
Excellent course, I now have a better understanding of nutritional values of foods and the impact on our health and wellbeing. The knowledge and enthusiasm for the topic provided by the Chef/Tutor helped immensely to the learning experience.
Paula Wilson, Switzerland
This was my first taste of adult online learning and working professionally concurrently. The curriculum was well suited to my educational and career development needs. The materials were modern, current, objective and concise, all delivered by a very well educated facilitator. It took me only one week to adjust and was able to commit the entire course whilst running my own business. Thank you Cordon Bleu.
Susan Soulard, Singapore
My interest on this course was directed towards a specific topic (grain fermentation). I could never imagine how fascinated I would feel going through the other topics too! Fermentation can be an art, but also a way of living, and it's a pleasure to introduce it in my daily life. Thank you so much to Rosie, who contaminated me with her knowledge and sensitivity to the fermentation world.
Margarida Crujo, Germany
Carli Ratcliff was absolutely amazing. We learnt not just the basics of recipe writing but also everything else that goes along with it: the tone of voice, how to form a relationship with our reader, and most importantly, how to write for our readers. Carli personally takes notes of each student and guides them in their projects. I have gone from learning to write and publish recipes in May 2021 to being published in July 2021. I wholeheartedly recommend this course.
Deepali Deshpande, United Kingdom
The course was very interesting in terms of the variety in topics. The literature and guidance made me think more in-depth about the many topics. Discussions, both written and live, were interesting due to the variety in background of all the students and differing points of view. It is a pity that the course went so fast, everyone would have loved for the course to be longer and continue to learn. Thank you, Le Cordon Bleu.
Katinka Lansink, Netherlands
The course in Gastronomy Tourism provided me with essential tools for analysing and designing gastronomic experiences that I lacked. Facing the task to create and implement a gastronomic tourism strategy for Pacific Russia Food, I am both challenged and inspired - this course gave me confidence my strategy will succeed.
Tatyana Zarechneva, Russia
Going through the course opened my eyes to all that was required to be an entrepreneur. The knowledge and support from the instructor is amazing, and comforting, always there to answer questions and guidance. The course also assisted me through all the necessary steps and helped me achieve my dream of starting a small food business.