The main objective of our programs is to cultivate a practical knowledge, appreciation and respect of French culinary techniques at the service of world cuisine. Our programs are designed to provide students with an opportunity to develop their culinary skills through a hands-on, practical approach in professional kitchens under the mentorship of world-class Chefs.
Students at Le Cordon Bleu learn from world class Chefs that were trained in the world’s finest restaurants and hotels. Small class sizes and a student-chef ratio of no more than 15:1 ensure students get personalized attention and coaching from their expert Chef instructors.
Students learn by watching professional Chefs prepare selected menus in demonstration classrooms featuring close-circuit cameras, mirrors and audio systems. Then students get to practice and replicate recipes in professionally equipped kitchens designed with individual work spaces.
Students participate in seminars on topics such as butchery, safety and sanitation, chocolate, taste, and wine. We also offer short courses that focus on a variety of topics and an intensive course where students can earn a basic cuisine or patisserie certificate in only 5 weeks.