The programmes with intensive sessions have exactly the same curriculum as the programmes with standard sessions. Since each certificate is an accelerated programme, students can only take one discipline at a time. Therefore, it is not possible to study both Pastry and Cuisine at the same time.
Intensive Pastry and Cuisine certificates classes are scheduled up to 12 hours per day. Students should expect to attend classes five or six days a week.
These intensive sessions enable all those who have a very busy schedule to learn fundamental French cuisine and pastry culinary techniques in a short space of time. These sessions also give professionals the opportunity to perfect their skills before the new tourist season begins, for example.
Le Cordon Bleu institute teaching method is the same for all programmes, whether standard or intensive. It revolves around demonstrations by Chefs and practical classes for students under the supervision of a Chef Instructor. This method allows culinary expertise to be transmitted to students in a faster and more empirical fashion. All demonstration and theory classes are translated into English for both standard and intensive sessions.
Le Cordon Bleu Diplomas and Certificates allow students to discover and master classic French cuisine, boulangerie and pastry techniques in a progressive and comprehensive manner. This thorough training programme is made up of 3 levels of lessons: basic, intermediate and superior.
I chose to study culinary arts at Le Cordon Bleu because it is known to be one of the best culinary schools in the world. I was researching option on making my dream to study culinary arts come true, and stumbled upon various scholarship options, one among which was the JBF scholarship. It took me about 3 weeks to prepare my application for the scholarship. I've written a detailed article for those seeking to enable their studies with a scholarship. http://purplefoodie.com/how-to-win-a-scholarship-to-le-cordon-bleu/ I wouldn't have been able to pursue my studies at Le Cordon Bleu had it not been for the James Beard Scholarship.
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.
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.
Le Grand Diplome is the epitome of culinary training, as Chefs pass on a culinary legacy to those who have the will and the courage to be part of such a creative and passionate profession.
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!
Le Cordon Bleu was one of the best experiences of my life. I had some unforgettable moments while I was at the school. I met Chefs and other amazing people who passed on their passion for cuisine and quality to me.
As well as having had the opportunity to study in a multicultural environment, Le Cordon Bleu has given me the tools and the motivation to be able to achieve my future goal: Opening my own pastry store
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.
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.
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.
The new Bachelor of Science in Culinary Design Management has been specifically designed to address today's gastronomic challenges by focusing on innovation, ...
Le Cordon Bleu Paris presents its prestigious new programme: the Bachelor of Science in Culinary Design Management.
Xavier Thuizat, a leading figure in French and European sommellerie, will be the class patron for the Wine and Management Diploma in September 2025
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