Culinary Arts Programmes
The admission criteria for all Cuisine, Pastry and Boulangerie programmes are as follow:
You must be at least 18 years of age, have a Baccalaureate or equivalent, except for the “Diploma in Pâtisserie Innovation”, which is open to students who have graduated with a Le Cordon Bleu Diplôme de Pâtisserie, or a French Pastry CAP. This programme is also open to those with a minimum of one year of professional experience in the pastry field. Admission is based on application file.
Having a B2 level in English or an A2 level in French Accepted language tests and score/level correspondence
Diploma in Culinary Management: this programme is open to students who have graduated with a Le Cordon Bleu Grand Diplôme®, Diplôme de Cuisine, Diplôme de Pâtisserie or equivalent, or those with significant professional experience in cuisine or pastry.
Management Programmes:
The admission criteria for all the Bachelor of Business - Arts, Science and Wine Management programmes are as follows: you must be at least 18 years of age at the beginning of the programme, have a Baccalaureate or equivalent and your level of English must be 5.5 in the IELTS test or 63 in the TOEFL IBT test.
The admission procedure consists of a first stage, during which the eligibility of your application is examined, and a second admission stage, with an interview via Teams or on-site.
An up-to-date Curriculum Vitae
A cover letter (approximately 500 words)
A photocopy of proof of identity
A digital passport photo
Certificate(s), Diploma(s), and transcripts of grades (for Bachelor programmes only), including those taken at Le Cordon Bleu, if applicable
Certificate(s), Diploma(s), and transcripts of grades for students who have previously studied at a Le Cordon Bleu institute
Having a B2 level in English or an A2 level in French Accepted language tests and score/level correspondence
You can download the terms and conditions by clicking on this link.
Documents must be in French or English. Please note that most Campus France locations will ask international students who require a student visa to provide official translations of documents by a sworn translator.
Classes are taught in French and consecutively translated into English, therefore speaking French is not essential. However, students taking the Internship Pathway must have reached level A2 in French at the end of professional application to be able to carry out an internship.
To help its students learn French and fully immerse themselves in French culture, Le Cordon Bleu Paris has chosen to partner with GlobalExam, a training platform for preparing for language certifications in French.
All students registered at Le Cordon Bleu Paris institute can take advantage of a preferential rate.
There is no registration deadline, however, due to the success of our programmes, we strongly advise submitting your application at least 6 months before the programme, you wish to take, is due to begin.
Le Cordon Bleu Paris works with Flywire to provide an easy and secure means of payment in your currency, guaranteeing the best exchange rates and no additional banking fees. Payments are made directly on the Flywire platform, by bank transfer or credit card.
Visit lcbparis.flywire.com to get started.
Payment can be made in instalments, but full tuition fees must have been paid at least 8 weeks before Culinary Arts programmes begin and at least 12 weeks before Management programmes begin.
Le Cordon Bleu Paris does not award a scholarship.
You can register for the Basic Cuisine and/or Basic Pastry Certificate. This will give you excellent foundations and then, depending on your availability and the availability of the programme, you can register for the Intermediate and Superior certificates and graduate with a Diplôme.
It is important to be aware, however, that a discount in tuition fees only applies to students who register for a Culinary Arts “Diplôme”.
You can take both disciplines simultaneously. To do so, you need to choose the “Grand Diplôme”. This extremely intensive 9-month programme includes both the Diplôme de Cuisine and the Diplôme de Pâtisserie, after which you will be awarded the Grand Diplôme.
If you decide to take an intensive session, rather than a standard one, you can only take one discipline at a time.
Le Cordon Bleu’s Cuisine and Pastry programmes can be taken in standard or intensive format.
If you have limited time, you can take the Diplôme de Cuisine or Diplôme de Pâtisserie during an intensive session. The programme content is identical to that of a standard session, but the number of hours of classes per day is greater enabling you to graduate with your Diplôme in 6 months rather than 9. Due to the number of hours, two intensive sessions cannot be taken simultaneously.
Students’ timetables are determined in line with teaching requirements and cannot be modified or adapted.
Cuisine and Pastry
Classes are either 3-hour demonstrations or practical classes and take place between 7.30 am and 20 pm, depending on the timetable:
Cuisine Certificate (standard session): 15h to 17h of classes per week
Cuisine Certificate (intensive session): 30h to 34h of classes per week
Pastry Certificate (standard session): 14h to 16h of classes per week
Pastry Certificate (intensive session): 28h to 32h of classes per week
Boulangerie
Classes are 6-hour workshops and either take place between 7.30 am and 2 pm or between 2.15 pm and 8 pm, depending on the timetable.
Art, Science and Wine Management: classes usually begin at 9.30 am and finish at between 4 pm and 5 pm.
Culinary Arts programmes: class times are available one week before classes begin and are subject to modification.
Culinary Arts programmes: depending on the organisation of the institute, some classes may exceptionally take place in the evening and/or on a Saturday.
Art, Science & Wine Management Diploma students take part in compulsory events which may take place on a Saturday.
Many students work whilst training to finance their studies and gain experience. Working in addition to studying is only possible if a student is extremely organised and has a flexible employer.
International students must be in possession of a Student Long-Stay Visa serving as a Residence Permit (VLS-TS).
A Student residence permit entitles you to carry out a secondary salaried activity during your studies in France (totalling no more than 964 hours per year). You do not need a work permit. Your employer must declare your employment to the prefecture. There are, however, 3 exceptions in which case you must request a work permit: you are Algerian, you need to work for longer than the authorised amount of time, or you have a temporary 6-month visa.
For further information on visas: http://www.diplomatie.gouv.fr/fr/venir-en-france/
Students must be present and punctual for all classes. If a student fails to comply with the internal rules governing attendance, the certificate or Diploma may not be awarded. For further details, please consult the institute’s internal rules.
Culinary Arts programmes: assessment is based on a combination of continuous assessment and end of year examinations.
The city of Paris and the Paris region have a good public transport network: bus, metro, RER, tramway, Transilien trains. Visit the RATP website for tickets and passes. The Imagine'R card is exclusively for students in the Ile-de-France and allows unlimited travel in the whole of the Ile-de-France for under €350 a year.
You must be under 26 years of age when you apply for the card and show your student card or school certificate for the year in which you are subscribing. You can apply on this website.
Le Cordon Bleu Diplomas are recognised around the globe and offer a wide range of career opportunities in the restaurant, hotel management, food & beverage, hospitality, sales and marketing, nutrition, human resources, and finance sectors.
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