Le Cordon Bleu

Le cordon Bleu Paris

Get the keys to an international career

Le Cordon Bleu Paris offers various programmes from initiation to Bachelor’s degree in both culinary arts and hospitality management fields. All courses are taught in French and/or in English.

Our graduates receive a diploma that is acknowledged worldwide, a passport for life opening the doors to a successful career in a wide variety of fields.

Throughout their studies and careers, students benefit from the global international network at Le Cordon Bleu! While Alumni reunions are regularly held within each campus, students are constantly informed of the new trends, concepts and opportunities in the hospitality industry throughout the world.

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Take the first steps towards your ambitions to become a manager in the hospitality industry:

Hospitality Management Diplomas

  • Bachelor of Business in Culinary Arts
  • Bachelor of Business in International Hospitality Management
  • Art, Science & Wine Management Diploma

Culinary Arts Diplomas

  • Grand Diplôme ® - Cuisine and Pastry Diploma
  • Cuisine Diploma
  • Pastry Diploma
  • Boulangerie Diploma
  • DUGGAT - Advanced Studies in Taste and Gastronomy

Companies who recruited Le Cordon Bleu Paris Alumni:

  • Restaurant Akrame
  • Restaurant Arpège
  • L'atelier Joël Robuchon Etoile
  • Christophe Michalak
  • Dalloyau
  • David Toutain
  • Fauchon Paris
  • Hélène Darroze
  • La Grande Epicerie de Paris
  • La Pâtisserie Groupe Cyril Lignac
  • Restaurant Lazare
  • Le Meurice Paris
  • L'Eclair de Genie
  • Restaurant Liberté
  • Madarin Oriental Paris
  • Park Hayatt Paris
  • The Peninsula
  • Les Restaurants de la tour Eiffel
  • Shangri La
  • La Tour d'Argent
  • Un dimanche à Paris
  • Ze Kitchen Galerie


  • ozgegultekin
    My internship at Pierre Herme was an amazing experience for me. I sharpened the skills that I developed at the school during the 2 months I spent there. I worked in every department, from base production to dessert dressing and I also had the chance to meet and work with very strong and capable chefs.
    Ozge Gultekin, Pastry Diploma alumna
  • michael mamane temoignage
    I was, once again, delighted by our trip: the experience was extremely enriching and I really enjoyed discovering Cognac. Visiting the different Cognac Houses provides a thorough understanding of their style and philosophy. Not forgetting the Doureau cooperage visit, because I hadn’t realized the importance of wood in influencing different styles of Cognac. In addition, the meetings with David Boileau teach us so much and, I would go as far to say, are essential in order to fully understand the history and economy of Cognac. From a professional point of view there are, without a doubt, many development opportunities in the field of oenotourism.
    Michael Mamane, wine and management Programme 2015-2016
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-gaston-acurio
    Gastón Acurio is a Chef, writer, businessman, and advocate of Peruvian culinary art. He attended law school in the late 80s but his passion for cuisine was so strong that he decided to leave to study the culinary arts at Le Cordon Bleu Paris. He came back to Paris, France in 2015 to open a new restaurant.
    Gaston Acurio, Grand Diplôme Alumnus
  • Francesco boulangerie
    In 2016, I decided to retrain to enable me to move into a sector about which I am passionate: boulangerie. In order to be able to master the techniques for making traditional French bread and freshly baked pastries, it was essential for me to learn with an Institute which specialized in this field : Le Cordon Bleu. I want to reach the very highest levels of excellence in my aim to become a baker, and the quality of Le Cordon Bleu programmes is renowned around the world. The training and the instructors are recognized in their field, the infrastructure, the working conditions, the equipment, and the training programme, are better than those you find when preparing for a CAP boulangerie.
    FRANCESCO GIRALDI, Boulangerie Diploma 2015 - 2016
  • Samantha Becker testimonial
    Our class visited a variety of cognac houses from smaller and more "artisan style" houses such as Tesseron to very famous and large ones such as Hennessy. We were able to taste numerous selections of cognacs and we also had food pairings with each. Every host was extremely hospitable and made me feel so welcome and at-ease especially.Getting to see the hands-on approach each distiller takes was also very special. . It was truly an incredible experience to be across the world tasting cognac that is very special to me! This trip was quite luxurious too as the château we stayed in was very classic French and ornate.
    Samantha Becker, Wine and Management Programme 2015 - 2016
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-inigo-ruiz-rituerto
    I wanted to learn the basics of French cuisine which, in my opinion, is the best in the world. Le Cordon Bleu has a worldwide reputation, top quality teaching and prestigious internship opportunities. It perfectly equips you for a professional career anywhere in the world.
    Iñigo Ruiz Rituerto, Grand Diplôme Alumnus
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-pierre-dutaret
    I had always dreamed of learning French cuisine in the place that I thought was best suited to me: Le Cordon Bleu.
    Pierre Dutaret
  • Joao duarte testimonial
    I came to study cuisine lessons here as it had always been my dream to study French cuisine and in Paris! I also had friends who had already studied at Le Cordon Bleu institute, but in London. When I arrived at Le Cordon Bleu, I had the pleasure of being trained by Chefs who taught me how to appreciate and respect products in their natural state.
    Joao Duarte, Diplôme de Cuisine 2006
  • Jena Christophe Clément W&M
    The trip to the Rhone Valley was amazing and the organisation outstanding! During three fairly intensive days, we had the opportunity to visit estates and winegrowers in emblematic appellations such as Côte Rôtie, Condrieu, Hermitage and Châteauneuf-du-Pape. There was a great atmosphere, amazing discoveries and many special moments shared!
    Jean-Christophe Clément, Wine and Management Programme 2015 – 2016
  • Candice Birdsong W&M
    The Rhone Valley is one of my favorite regions and this trip allowed me to see the terroir up close. The meetings with winemakers and tastings has furthered my knowledge about the great wines from the Rhone. The perfect weather and beautiful scenery were also a plus!
    Candice Birdsong, Wine and Management Programme 2015 – 2016
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-marie-sophie-guthmann
    The year at Le Cordon Bleu Paris is something everybody should experience at least once in their lifetime. The months are intensive and hard but when you see the final result, you cannot be anything other than speechless. I had never analyzed a glass of wine, a bottle, a grape variety, a region… Curiosity played a major role and opened my eyes to discover the beauty of this sector. Marketing, communication, management, soft skills… We touched on these subjects every day. The consultants are professionals, particularly good listeners and receptive, which is a very positive aspect.
    Marie-Sophie Guthmann, Wine and Management Programme Alumna
  • Elana Karp testimonial2
    During school we learned so many amazing recipes and techniques, we couldn’t wait to practice them when we got back to our apartments. A few times we actually cooked dishes we had learned in class, packed them up like a picnic and had a pop-up dinner with our Parisian friends in various places around Paris. It was so delicious and so much fun—it was a great way to use what we learned in school.
    Elana Karp, Cuisine Diploma 2011
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-guillaume-gondinet
    The Wine and Management Programme is complete. You will learn techniques and theory; you will practice and visit the places to know. You will also make contacts and become an insider of the wine world.
    Guillaume Gondinet, Wine and Management Programme Alumnus
  • Patricia lombardi testimonial
    Having finished my studies and received my diploma from a gastronomy school in Rio de Janeiro, I came to Paris in order to specialize and to learn Le Cordon Bleu techniques. This is how my passion for pastry and all the techniques involved began. In addition, pastry requires attention to detail which I really enjoy. My studies at Le Cordon Bleu Paris Institute made me realise what I wanted to do for the rest of my life. The Chefs also left me with lasting memories: you could really feel how passionate they were about their job and teaching.
    Patricia Lombardi, Grand Diplôme 2009
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-chia-hung
    I learnt all the basic cuisine techniques, how to be well organized and to develop my creativity. The school also gave me the opportunity to carry out an internship at Le Galopin.
    Chia Hung
  • Stephane Lecenes testimonial
    I am now doing what I love for a living, which had been my goal for many years. It is very important to me to have a range of quality, original, and sometimes rare, wines and spirits so that I can always try to meet the needs of my customers. The training I received at Le Cordon Bleu institute gave me the opportunity to consolidate my network thanks to the different speakers we met (sommeliers, agents, appellation representatives, etc.). Not forgetting, of course, the visits to French vineyards, the professional fairs that I took part in during the training programme, the numerous tastings undertaken in lessons and the wines selected by Mr. Ramage.
    Stephane Lecenes, Wine and Management Programme
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-david-laor
    The time I spent studying at Le Cordon Bleu exceeded all my expectations. I was taught by the best Chefs, working with the best possible raw materials and experiencing life in Paris, the world’s pastry capital.
    David Laor, Pastry Diploma Alumni
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-paula-passos
    From my first day at the school, I felt I was part of Le Cordon Bleu family. From the Chefs to the washer uppers and the office staff, everyone is very welcoming. It’s not always easy to do everything we’re supposed to, but we are definitely a team working together to prepare delicious food!
    Paula Passos, Grand Diplôme Alumna
  • Solenn Kergoat alumni
    I thought this trip was a success: all of the vineyards we visited were very interesting and the region is fantastic! It was my favourite trip of the whole year by far!
    Solenn Kergoat, Wine and Management Programme 2015 - 2016

Brochure request

  • Culinary Arts & Hospitality Management
    Paris, France
    Culinary Arts and Hospitality Management
    Culinary Arts and Hospitality Management

  • Management & Gastronomy Programmes
    Paris, France
    Application form - MBA in International Hospitality and Culinary Leadership
    Application form - MBA in International Hospitality and Culinary Leadership

    MBA in International Hospitality and Culinary Leadership
    MBA in International Hospitality and Culinary Leadership

  • Wine & Management
    Paris, France
    Wine and Management Diploma
    Wine and Management Diploma

  • Continuing Education
    Paris, France
    Continuing Education Catalogue
    Continuing Education Catalogue

  • Culinary Workshops and Masterclass
    Paris, France
    Culinary and Wine Workshops
    Culinary and Wine Workshops

    Culinary Workshops Groups
    Culinary Workshops Groups

  • Application Forms
    Paris, France
    Application Form - Bachelor and Wine
    Application Form - Bachelor and Wine

    Application Form - Culinary Arts and DCM
    Application Form - Culinary Arts and DCM

    Application form - MBA in International Hospitality and Culinary Leadership
    Application form - MBA in International Hospitality and Culinary Leadership

    Calendar - Tuition Fees
    Calendar - Tuition Fees

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