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.
Paris is the ideal location choice for studying culinary arts and techniques, guaranteeing an unforgettable cultural experience in the world capital of gastronomy, fashion and luxury. Take the first steps towards your ambitions at our new campus in the heart of Paris and be inspired to develop your passion for the culinary arts and hospitality management under the supervision of our prestigious Chefs and teachers.
Located by the Seine River and close to the Eiffel Tower, Le Cordon Bleu Paris features state of the art facilities providing the latest and most innovative opportunities in culinary and hospitality management.
Reasons to study in Paris
Paris is the capital of gastronomy, culture, trend-setting, luxury and tourism, with over 100 Michelin-starred restaurants, and hotels, bars, bakeries and pastry shops at every corner. Such variety means that students can take the opportunity to foster their future career and have the experience of a lifetime
France is the first touristic country in the world and welcomes more than 85 million international tourists each year.
Reasons to choose Le Cordon Bleu Paris
Founded in 1895 in Paris, Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes with more than 35 schools in over 20 countries
Our teaching methodology “watch, do, learn” is conveyed in demonstrations followed by practical sessions overseen by our Chefs
All Le Cordon Bleu programmes are taught in French and/or English
Training 20,000 students from over 100 countries each year, studying at Le Cordon Bleu will enable you to meet people from all over the world
With Le Cordon Bleu’s long historical background, there is no doubt about the quality of the teaching on the programmes, their reputation and excellence with a large worldwide network.
Le Cordon Bleu Paris offers various programmes from certificate courses to executive education courses to international students. Le Cordon Bleu Paris has launched two Bachelor of Business programmes taught in English.
At Le Cordon Bleu Paris, all BA students have an opportunity to obtain a certificate in Cuisine or Pastry during the second year. Students can choose a Le Cordon Bleu campus in the world to attend this compulsory course. However, the place will be reserved depending on the availability of seats.
Le Cordon Bleu Paris aims at training students to develop their careers anywhere in the world and in any areas related to the service industry. Foreign language abilities are one of the criteria that international luxury companies request.
Le Cordon Bleu Paris offers to its students a multicultural environment with over 90 nationalities. By tradition, Le Cordon Bleu Paris has been welcoming all different nationalities from the 19th Century. In 1897, Le Cordon Bleu Paris welcomed its first Russian student and in 1905, the first Japanese student was trained at the school.
Students have the opportunity to study at the brand new, state of the art flagship campus in Paris. Located just next to the Seine, close to the Eiffel Tower and the Statue of Liberty, students benefit from some of the most advanced facilities and equipment to prepare for tomorrow’s hospitality in the world.
Le Cordon Bleu’s Vegetable Garden: few schools specialised in the Culinary Arts and the Hospitality Management around the world possess their own Vegetable Garden. Students will have a specific course during their studies related to the Vegetable Garden.
Students benefit from the global international network at Le Cordon Bleu Paris! Thanks to alumni and professional partners, our students are constantly informed on the new trends, exchange the latest ideas, different international and local events etc.
Our tuition fees are very competitive if you compare with other foreign institutions. Furthermore, students have an opportunity to gain professional experiences during their studies through the internships.
Le Cordon Bleu Paris offers a personalised service from the first day of school until graduation. Students are close to their instructors and other administrative staff in order to enjoy their student life.
Non-European students joining Le Cordon Bleu Paris with the Schengen visa will be able to travel to 28 countries in Europe.
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
I was very happy when I found out that one of our trips would be to Cognac. I really wanted to see the production methods and all the cellars. It was interesting to learn about the different facets of Cognac, from small wine-growers to large groups. At first glance, the programme seemed to have a lot of visits for just one product, but by visiting lots of different Cognac Houses we were able to understand the differences in quality, style, production and the way in which the different Cognac Houses are run. We always received a very warm welcome in a magnificent setting.
I would like to thank Le Cordon Bleu once again for enabling us to have such amazing experiences: we are extremely lucky!
Elsa Layen, wine and management Programme 2015-2016
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
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
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
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
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.