In partnership with the International Institute of Hotel and Tourism Management (INAT), Le Cordon Bleu Peru is part of a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programmes.
Over the last century Le Cordon Bleu has seen revolutionising change as we have evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes. Our philosophy of achieving excellence through constant practice and refinement remains the same, even as we grow to meet the needs of the contemporary culinary and hospitality industries.
Founded in 2000, Le Cordon Bleu Peru is located in the upscale district of Miraflores, in Lima. Modern facilities provide students with an optimal environment to develop their theoretical and practical skills.
No stranger to what our brand stands for, we are dedicated to improving and developing our infrastructure and quality of the services we provide for the sole purpose of demonstrating, in Peru and the world, that our graduates, employees and students are the real testimony of excellence and innovation in their professional performance.
The programmes offered are aimed at training students to become skilled professionals capable of working, leading and setting up businesses in today’s very competitive market in any part of the world.
Continuing Education Programmes
Personalise your Le Cordon Bleu Peru experience with a course custom designed to your interests. In this custom course you and up to three guests will learn culinary techniques and delicious recipes from one of our Master Chefs.
Custom courses are one week in duration (Monday to Friday) with a private three hour lesson each day.
Whether you're just starting to cook or are looking to learn new recipes, Le Cordon Bleu Peru offers a variety of short courses that are free of charge. Our free programmes are offered year-round for all ages, with special sessions organised for Mini Chefs (ages 8 to 12) and Junior Chefs (ages 13 to 17).
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