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Le Cordon Bleu Paris offers several courses to meet the growing consumer demand for healthier products adapted to specific needs (gluten-free, vegetarian or food allergies). During these courses, students are made aware of health and food issues. They learn culinary techniques and acquire the necessary know-how to apply them in all kinds of jobs related to plant-based culinary arts, innovative pastry and nutrition.


Nutrition Programmes

The Diploma in Gastronomy, Nutrition and Food Trends allows students to acquire multidisciplinary skills in the fields of nutrition and culinary techniques and know-how. It deals with new food trends and the relationship between nutrition, health and food. Students would have to adapt and create recipes and new food concepts.

The Diploma in Pâtisserie Innovation and Wellness is designed to meet the current and future requirements of the pastry sector. The acquired skills enable students to offer healthy and balanced pastries in a professional setting. During the programme, students learn how to replace rich and sweet foods while maintaining their nutritional value.

The Diploma in Plant-Based Culinary Arts focuses on crafting dishes solely from plants, providing a creative repertoire of product knowledge, skills and recipes. Within the programme students will explore a wide range of vegetables, fruit, nuts, seeds, grains and pulses, gaining expert knowledge on ingredient varieties and innovative culinary uses. The programme has been designed to provide specialised culinary education for the growing demand for vegan, vegetarian and plant-based restaurants and products.

Continuing Education

Designed by Chef Eric Briffard, Meilleur Ouvrier de France, and Yasmine Bouziane, a dietician and nutritionist by profession, the Nutrition and Health, Gourmet Cuisine course teaches the basics of nutrition over a period of 4 days. Students discover the relationship between food and health, learn how to make balanced, accessible and innovative recipes and adopt the right reflexes for a sustainable and sensible diet.


Last page update in August 2023.