Founded in 1895, Le Cordon Bleu has been teaching the techniques and expertise inherited from the great names of French cuisine for 120 years. With more than 35 schools in 20 countries, Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes, and teaches 20,000 students of more than 100 different nationalities every year.
Le Cordon Bleu has a comprehensive team of professional Chefs and Professors from a variety of backgrounds, some from Michelin-starred establishments, others from distinguished hotels & restaurants, all dedicated to enriching the curriculum by communicating their expertise.
The diplomas’ tuition fees include the course content, uniform (for example, a complete knife kit of up to an 800 euros value for culinary arts students) and all activities outside the institute) and activities (gastronomic meals for culinary arts students or vineyard visits for students in Wine and Management).
Bachelor of Business in International Hospitality Management and Bachelor of Business in Culinary Arts tuition fees
The Bachelor of Business in International Hospitality Management and the Bachelor of Business in Culinary Arts taught in English, preparing students for an international career. The 3-year Bachelor programmes are composed of 4 academic semesters and 2 paid internships. These programmes combine operational management and professional techniques.
During the first year, the basics of hotel management and culinary arts are taught. A 5-month internship in operational services ends the academic year.
For the second year, students follow a professional technical module in one of Le Cordon Bleu institutes around the world and specialise either in Culinary Arts or in Hospitality Management, completed by a 6-month internship abroad.
Third year students focus on the entrepreneurial aspects of Culinary Arts or International Hospitality Management and receive comprehensive training to be able to work in an ever-evolving and demanding field.
Wine Management Programme tuition fee
The Wine & Management Programme is a 10-month programme. During this programme, students acquire knowledge and skills through both theory and practical training, including vineyard visits and three internships. The curriculum enables students to evaluate the quality of wine, analyse wines on a worldwide level, master management, business, and discover food and wine pairing.
DUGGAT - Advanced Studies in Taste and Gastronomy (HEG) tuition fee
The Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table (DUGGAT) is a multi-disciplinary programme focusing principally on the science, history, economy and culture of taste. Taught by France’s leading lecturers, university professors and international experts, the 2-week curriculum proposes both a theoretical and practical understanding of food, while including theme-based meals and tastings.
The programme takes place both at Paris and in Reims; the first week at the new Le Cordon Bleu campus, by the Eiffel Tower and the Seine river, and the second, in the University of Reims, in the Champagne region.
Cuisine Diploma tuition fees
Le Cordon Bleu’s highly acclaimed Cuisine Diploma offers the most rigorous and comprehensive programme in classic French culinary techniques available today. Students who successfully complete the cuisine qualification learn all of the professional techniques required to progress with a range of exciting career opportunities.
The Diplôme de Cuisine is comprised of 3 levels: Basic, Intermediate, and Superior Cuisine.
Pastry Diploma tuition fees
The Pastry Diploma is one of the most highly sought after culinary qualifications in the world. Students who successfully complete the pastry qualification meet the requirements for exceptional career opportunities.
The Diplôme de Pâtisserie is comprised of 3 levels: Basic, Intermediate, and Superior Pâtisserie.
Boulangerie Diploma tuition fees
This unique programme trains future professionals and entrepreneurs in essential bread baking techniques, as well as new trends in the field. The programme is based on understanding, learning and mastering boulangerie techniques, through theory classes, conferences and boulangerie-related visits.
The Diplôme de Boulangerie is divided into 2 levels: Basic and Advanced. A mandatory 2-month internship completes this programme.