Cuisine Programmes

Le Cordon Bleu Paris offers complete and professional cuisine programmes and courses. Intended for enthusiasts as well as professionals, or even entrepreneurs, Le Cordon Bleu cuisine programmes provide students with all the skills and experience to carry out their culinary project.

Among cuisine schools in France and around the world, Le Cordon Bleu Paris is an institute recognized for its culinary excellence and the innovation and know-how of its Chefs. With exceptional facilities, a unique geographical location and a global network, the institute offers a favorable environment for learning the culinary arts.

Which cuisine programme to choose?

Students achieving the Diplôme de Cuisine follow a complete training in French culinary techniques, following which they will be able to create exceptional culinary creations. The Cuisine Diploma is made up of three certificates carried out one after the other: Basic, Intermediate, and Superior.

Thanks to the Diplôme de Cuisine with Internship Pathway, students are trained in French culinary techniques, and also acquire professional experience through practical application, as well as through an end-of-study internship in prestigious partner establishments. institute Le Cordon Bleu Paris.

By completing the Cuisine Diploma with Culinary Management, students develop their managerial skills following the Cuisine Diploma, in order to prepare, carefully accompanied by Le Cordon Bleu Paris Chefs and experts, the launch of their own culinary business project.

Students wishing to learn new techniques most suited to the latest culinary trends can also follow the Diploma in Gastronomy, Nutrition and Food Trends and the Diploma in Plant-Based Culinary Arts.

The continuing education offer is aimed at professionals and former students who wish to strengthen their knowledge of cuisine techniques, master new recipes and discover innovative technologies.

As part of our ongoing cuisine courses, it is possible to develop your skills in Nutrition & Health, Gourmet Cuisine, learn to Master the techniques of Classic and Modern Sauces and train in Advanced Culinary Techniques, course designed by Chef Éric Briffard, Director of the Institute and Meilleur Ouvrier de France.

Last page update in June 2024.