Le Cordon Bleu - Search Results

Basic Cuisine Certificate
Professional Barista
Freshly Baked Pastries Workshop
Basic Cuisine
Basic Pâtisserie
Basic Pâtisserie
Basic Pâtisserie
Demonstration and Workshop - The Art of Cooking like a Chef
Basic Cuisine
Making your own Bread
The Art of Making Sauces and Jus
Basic Pâtisserie Certificate
From Market to Plate: A Taste of Paris
Intermediate Pâtisserie
Demonstration - The Art of Cooking like a Chef
Cuisine de Base
Intermediate Pâtisserie
Intermediate Cuisine
Signature Workshop: Éclairs
Collection Workshop : Macaron
Pâtisserie de Base
Intermediate Cuisine
Superior Pâtisserie
Superior Pâtisserie
Intermediate Pâtisserie
Superior Cuisine
Traditional Bread Baking - 2 days
Basic Boulangerie
Traditional Breadbaking and Freshly Baked Pastries - 4 days
1-Day Bakery
Cuisine Intermédiaire
Basic Pâtisserie Certificate
Superior Cuisine
Collection Workshop : Financiers & Cake
Basic Cuisine
Cuisine Technique Essentials
Superior Pâtisserie
Breakfast Baking Course
Cuisine Techniques
Taste of Le Cordon Bleu - Cuisine Workshop
Basic Cuisine
Basic Cuisine Certificate
Taste of Le Cordon Bleu - Pâtisserie Workshop
Pâtisserie Technique Essentials
Pâtisserie Intermédiaire
Fish and Shellfish: One Day Fish Cookery Course
The Art of Making Sauces and Jus - 2 days
Cuisine Supérieure
Intermediate Pâtisserie Certificate
Superior Pâtisserie Certificate
Basic Spanish Cuisine Certificate
The Art of Cooking like a Chef
Knife Skills Course
Signature Workshop: Choux Pastries
Intermediate Cuisine
Basic Pâtisserie
Intermediate Pâtisserie Certificate
Superior Cuisine Certificate
Macaron Making Course
"Pastry School" workshop
Intermediate Cuisine Certificate
Signature Workshop: Tarts
Pâtisserie Supérieure
Traditional Freshly Baked Pastries Workshop - 2 days
Creative Vegetables: Vegetarian Cooking Class in London
Beef Steak with Sauces
Cuisine Demonstration
Steak Cooking Class in London
Superior Cuisine
Superior Pâtisserie Certificate
Intermediate Cuisine
Cake Decorating
Mastering Macarons - Macaron Making Course
Intermediate Cuisine Certificate
Advanced Boulangerie
Artisan Italian Bread Making Course
Basic Cuisine
Cuisine des Amis (Demonstrativo com Degustação e Vinho)
Intermediate Pâtisserie
Intermediate Spanish Cuisine Certificate
Les Petits Cordons Bleus (8-12 years old)
Pães Italianos
Fusão das Cozinhas Brasileira e Francesa
Superior Cuisine
Food Photography and Styling Course
Tasting Fundamentals
Superior Cuisine Certificate
Mediterranean Cooking Class
Pastry Demonstration
Art, Science and Wine Management
Superior Pâtisserie
L'atelier du Pain
Diploma in Gastronomy, Nutrition and Food Trends
Le Petit Cordon Bleu
Cordon Vert® Workshop, Vegetarian Cuisine
Superior Spanish Cuisine Certificate
Food and Wine Pairing Course
Dinner Workshops
'Atelier Cookies' Workshop
Learn the French classics: macarons
Pâtisserie Techniques
Tastes of Asia (4 days)
Diploma in Culinary Management
French Wines and Cheese
Kids Friendly Workshop
Macaron Workshop (3h)
Foie Gras workshop
Boulangerie de Base
Tasting Menus: Provence
Basic Pâtisserie
Intermediate Cuisine
Course of Cakes and Quiches
Traditional Crêpes and Galettes Workshop
Curso de sobremesa
The Secrets of the Eclairs
Œnology programme: Wine Regions & Tasting - 2 weeks
Gastronomic Dinner With Wine Pairings
Pastry - Tea Time
Diploma in Culinary Management
Basic Boulangerie
Summer Essentials
SIT30821 Certificate III in Commercial Cookery
Latte Art
Superior Cuisine
CordonTec Diploma®
Risoto
Basic Cuisine
SIT30821 Certificate III in Commercial Cookery
SIT31021 Certificate III in Patisserie
Pizza Workshop
Internship Pathway
Cheese & Wine Pairing Masterclass
Christmas Chocolate Workshop
Christmas Dinner Cooking Class
Gastronomic Lunch With Wine Pairings
SIT31021 Certificate III in Patisserie
Basic Boulangerie Certificate
Le Weekend: Cakes for Weekend Bakers
Pâtisserie Foundations (Saturdays)
The Art of Sauces and Jus
Intermediate Pâtisserie
French Wine Tour
Boulangerie Module I
Mastering Macarons Christmas Edition
Signature Workshop: Christmas Yule Log
Indian Cooking Course - Tastes of Asia
Tasting Menus: Burgundy
Levain - Natural Fermentation
Superior Pâtisserie
Careers Residential
Trio Classic Cheesecake Delights
Basic Cuisine
Initiation to Wine Appreciation
Tasting Menus: Brittany
My First Yule Log
Diplôme de Boulangerie
Café Delights
Pâtisserie Foundations (Saturdays)
Classics with a Modern Twist
Advanced Breakfast Baking
Basic Pâtisserie
Fantastic World of Sparkling Wines Masterclass
A Culinary Voyage: Peruvian Cuisine
Bachelor of Culinary Arts and Business
The Art of Making a Beef Wellington
My First Chocolates
Basic Pâtisserie
Macaron Workshop (New Recipes)
Introduction to Chocolate Tempering
Valentines day Le Cordon Bleu
Intermediate Cuisine
Sake Ninja at Le Cordon Bleu
Cuisine Foundations (Saturdays)
Superior Cuisine
My First Easter Egg
Sourdough Breads 2.0
Boulangerie Techniques Essentials
Bachelor of Business
Champagne
Easter Chocolate
Artisan French Baking
Easter Chocolate
Basic Mexican Cuisine
Les Petits Cordons Bleus - Duo
Boulangerie Module II
Bourgogne
Boulangerie / Breadbaking
Diploma in Gastronomy, Nutrition and Food Trends
Diplôme de Cuisine
Superior Cuisine
Viennoiserie course (2 days)
French Wine Specialist Program
Grands Terroirs
Tea Specialist Program
Brazilian Cuisine Fundamentals
Diploma in Plant-Based Culinary Arts - Cuisine
The Prestige Menu: A Celebration of Black Truffle
Chocolate Tasting and Wine Pairing
Diplôme de Boulangerie
Trial Class - Basque Burnt Cheesecake
Bordeaux Wines Masterclass
Secrets of Macarons (Saturdays)
1-Day Viennoiserie
Diplôme de Pâtisserie
New World Versus Old World Wine Masterclass
Wine and Beverage Studies
The Cuisine Diploma
Modern Strawberry Shortcake
Diplôme de Cuisine
Boulangerie Module III
A Culinary Voyage: Lebanese Cuisine
Diplôme de Pâtisserie
Diplôme de Pâtisserie
Diplôme de Pâtisserie
The Art of Bakery Diploma
Introduction to Cooking Sous-Vide
Secrets of Macarons
The Patisserie Diploma
Diplôme de Boulangerie
Diploma in Plant-Based Culinary Arts - Pâtisserie
Fortified Wines Masterclass
The Art of Sauces
Italian Cuisine: Pasta
Healthy & Nutritional Bread Baking - 2 Days
Making Pan-Fried Filled Flatbreads
Plant-based Macarons
Intermediate Cuisine
Intermediate Pâtisserie
Diplôme de Cuisine
Breadmaking Foundations (Saturdays)
The Secrets of Wellness Pastry
Lamb fillet & parsley crust, jus, Joël Robuchon's purée, herb salad
Basic Cuisine
Masterclass Guest - Babette de Rozières
The Secrets of Plant-Based Macarons
Master of Applied Hospitality Management
A Culinary Voyage: Spanish Cuisine
Churn & Learn The Secret of Ice-cream
Plant-Based Pastry Workshop
Superior Pâtisserie
Advanced Boulangerie Certificate
Trendy Bakery
Basic Boulangerie
Diploma in Plant-Based Culinary Arts
Bake & Dine: Cinnamon Rolls & Oven-Baked Doughnuts
King prawn ravioli, shrimp broth with lemon grass
Diplôme de Cuisine
The Art of Breadmaking
Grand Diplôme®
Intermediate Pâtisserie
Superior Pâtisserie
Easter Baking
Diplôme de Boulangerie
Italian Cuisine: Primi Piatti
Italian Cuisine: Lombardia
Macaron Workshop (2h)
Diploma in Pâtisserie Innovation
Traditional Breads and Pastries
Gin & Tonic Masterclass
Diplôme de Pâtisserie
Basic Pâtisserie
The Art of Sauces Advanced
Bachelor of Science Culinary Design Management
Italian Cuisine: Tuscany
Intermediate Cuisine
Thai Cuisine-Diploma
SIT30821 Certificate III in Commercial Cookery
CordonTec Diploma
Superior Pâtisserie
Superior Cuisine
Diplôme de Cuisine with Internship Pathway
Teen Chef: A Taste of Italy
The Art of Breadmaking
Octopus & Espelette pepper, fennel & orange, virgin sauce
Diplôme de Pâtisserie with Internship Pathway
Diplôme de Cuisine with Internship Pathway
Superior Cuisine
Diploma in Pâtisserie Innovation
Mastering Thai Chicken dishes
Noite dos Namorados no Le Cordon Bleu
Intermediate Pâtisserie
Bake & Dine: Sweet Baking
Rioja Wines Masterclass
Lemon tart with meringue
GRAND DIPLÔME®
Duck à l'Orange
Diplôme de Cuisine
Diplôme de Pâtisserie
The Patisserie Diploma - Standard or Intensive Weekend
Diplôme de Cuisine
Diplôme de Pâtisserie with Internship Pathway
Diplôme de Cuisine
Thai Cuisine: Authentic Pork Selection
Thai Cuisine - Seafood Delight Recipe
The Spanish Cuisine Diploma
Cuisine Foundations (Saturdays)
64°C smoked egg, Jerusalem artichoke, duck magret, parmesan cream
Diplôme de Pâtisserie
Intermediate Pâtisserie
Superior Pâtisserie
"Chocolate School" Workshop
Grand Diplôme®
Boulangerie Diploma
Intermediate Cuisine
Wine & Spirits
Champagne Specialist: Understanding and Recommending Champagne’s Wines
Burgundy choux pastries with Chablis, whipped cream & watercress
Master of International Hospitality Management (MIHM)
Bordeaux
GRAND DIPLÔME®
The Cuisine Diploma - Standard or Intensive Weekend
"Confectionery School" Workshop
Caramel and almond choux pastries
Rhône
Pâtisserie Techniques
English Wine Masterclass
Rosé Wine Masterclass
Risotto with curry, marinière style shellfish, samphire
Scallop carbonara, cabbage with ginger, pumpkin purée
SIT40521 Certificate IV in Kitchen Management
Italian Cuisine: Campania
Jantar Queda da Bastilha
Gariguette strawberry tart
Beef fillet, pepper sauce, winter vegetables with bone marrow
Truffled chicken, Albufera sauce, root vegetables
GRAND DIPLÔME®
Choux pastries & Chantilly cream, confit raspberries
Diplôme de Boulangerie
Wine and Gastronomy
Cuisine 7 Week Fundamentals
Basque cake with black cherries
Diplôme de Cuisine
Advanced Boulangerie
Caramel and dulce de leche éclairs
Chicken & tarragon, wine sauce, wild mushrooms, brioche
The Art of Breadmaking
Diplôme de Pâtisserie
Grand Diplôme® with Internship Pathway
italian desserts
From aspiring jeweler to little pastry Chef
Diplôme de Pâtisserie
Grand Diplôme with Internship Pathway
Diplôme de Pâtisserie with Internship Pathway and Diplôme de Boulangerie
Chicken & lemon verbena, jus, potatoes, preserved lemon, olives
Christmas Essentials
Brittany style scallops cooked in their shells
SIT31021 Certificate III in Patisserie
Basic Boulangerie
The Art of Sugar
Bake & Dine: Classic Breakfast Baking
Saint Genix pink praline tart
Modern & Classic Sauces
Brazilian Cuisine Diplome
Diploma in Plant-Based Cuisine
Patisserie 7 Week Fundamentals
Bake & Dine: Sourdough & Dinner Rolls
SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery)
Cuisines D’Asie Certificate
Fondant salmon, Bearnaise sauce, wild mushrooms, spinach
Diplôme de Pâtisserie and Diplôme de Boulangerie
SIT40721 Certificate IV in Patisserie
Especial de Páscoa Criando o Almoço Perfeito com Técnicas de Chef
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)
SIT40721 Certificate IV in Patisserie
Cuisine Techniques
Diplôme de Pâtisserie with Culinary Management Internship Pathway
Grand Diplôme with Culinary Management Internship Pathway
The Heart of Italian Wine: Piemonte & Tuscany
Diplôme de Cuisine with Culinary Management Internship Pathway
Diplôme de Cuisine
Diplôme de Pâtisserie
Diplome in Culinary Management
Bake & Dine: Plant-Based Breakfast Baking
Diplôme de Pâtisserie with Culinary Management
Grand Diplôme with Pâtisserie Innovation, Culinary Management & Internship Pathway
Christmas Food & Wine Pairing
Plant-Based Cuisine
Easter Chocolate
Risotto with Parmigiano Reggiano
The Grand Diplome
Grand Diplôme® with Culinary Management
SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery)
Fondant Bomlo salmon, cream of watercress
Dacquoise with pistachios and raspberries
Boulangerie Christmas Essentials
Fresh Pasta Making
Joël Robuchon’s potato purée
Pâtisserie and Boulangerie Diploma
Maîtriser les ferments naturels en Boulangerie
Green asparagus, soft-'mollet’ egg, gnocchi & lemon, black olives
Honey cake
Pães Doces: Técnicas e Sabores Artesanais
Cordon Vert®: Gluten-Free Baking
Easter Chocolate
GRAND DIPLÔME®
Grand Diplôme with Culinary Management
Diplôme de Boulangerie with Culinary Management
Grand Diplôme® with Internship Pathway and Culinary Management
Oenology: Discovering exceptional terroirs - 4 days
Cook Like a Chef
Almond and raspberry financiers
The secrets of classic French sauces (3h)
CHILES EN NOGADA
Bake & Dine: Seeded Heritage Bread
Risotto style celeriac, black truffle, chicken wings, pearled jus
Root vegetable curry, cardamom & lemon grass basmati, mango chutney
Milk chocolate & caramelized cocoa nib éclairs
Scrambled eggs, cultivated mushrooms
Diplôme de Cuisine with Culinary Management
GRAND DIPLÔME®
Diploma in Plant Based Cuisine
Diploma in Plant-Based Pastry
Viennoiserie
The Art of Chocolate Making
Gilt-head sea bream ceviche, “Leche de Tigre” marinade
Introduction to white wines
Easter: Chocolate easter egg with chocolate Easter fish
Diplôme de Cuisine
Master of Applied Supply Chain Management
Wine and Management
Advanced Culinary Techniques
64 C smoked egg, white asparagus cream, Memmi botargo, peas
Hojicha Pear Tart
Rhubarb Cake
The secrets of classic French sauces (2h)
Diplôme de Cuisine with Culinary Management
Diploma in Wine, Gastronomy and Management
Master of Applied Hospitality Management
Advanced Culinary Diploma (Cuisine)
HOTEL MANAGEMENT AND RESTAURANT SERVICES
SIT40521 Certificate IV in Kitchen Management
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)
Éclairs with raspberries and pistachio slivers
Cordon Vert®: Plant-Based Macarons
Bi-Colour Macaron
Cordon Vert®: The Art of Fermentation
2026 March Blue Ribbon Series
Diplôme de Pâtisserie with Pâtisserie Innovation and Internship Pathway
Diplôme de Pâtisserie and Diplôme de Boulangerie and Culinary Management
Diplôme de Cuisine with Internship Pathway and Culinary Management
Basic Cuisine & Pâtisserie Certificates Combined
Advanced Culinary Diploma (Patisserie)
CUISINE
Green asparagus, 64 C egg, Maltaise sauce, Memmi botargo
Tiramisu Yule Log
3-Strand Braided Brioche & Walnut Mill Log
Mango Milk Flower Bread & White Chocolate Hazelnut Bread
Mediterranean meze & Mediterranean wines
Chocolate hazelnut cookies
Cordon Vert®: Plant-Based Pastry and Bakery Workshop
Diploma in Wine, Gastronomy and Management with Internship Pathway
BAR AND COCKTAIL
PASTRY
GASTRONOMY
SIT40521 Certificate IV Kitchen Management
SIT60322 Advanced Diploma of Hospitality Management (Commercial Cookery)
GALETTE DES ROIS
Octopus, Cappelletti Chicken Chorizo
Beef Wellington
Raspberry Flavoured Croissant
Croissant & Pain au Chocolat
Introduction to Plant-Based Cuisine
Tapas and Spanish Wine
Introduction to red wines
Eggs Benedict with smoked salmon
Diplôme de Pâtisserie with Pâtisserie Innovation, Culinary Management and Internship Pathway
Master of Professional Accounting
Bake & Dine: Sweet & Savoury Soda Bread
Cordon Vert®: Nougatine and Chocolate Tart Workshop
Stuffed Christmas Poultry
Vegetarian Creations
Barista Coffee
The Grand Diplome
Diplôme de Pâtisserie with Culinary Management
Boulangerie Diploma
Diplôme de Pâtisserie with Pâtisserie Innovation
Diplôme de Pâtisserie with Pâtisserie Innovation and Culinary Management
Diplomas in Plant-Based Culinary Arts: Cuisine & Pâtisserie Combined
Intermediate Cuisine & Pâtisserie Certificates Combined
Healthy Eating and Gourmet Cuisine
Cordon Vert®: Praline and Apricot Roulade
Beef Wellington Workshop
Le Jardin de Printemps
Cake Decorating
Boulangerie Workshop
Summer Fruits Pastry Workshop
Boulangerie 2 days Workshop
French Pastry Workshop
Harvest Provence Cuisine Workshop
Sous vide and brine technique Workshop
French Sauce Workshop
Macaron Day
Christmas Pastry Workshop
Antipasti & Italian Wine
Plant-Based Pastry
Hollandaise and Bearnaise sauce
Amaretti biscuits
Piped shortbread, almond-hazelnut praline
Crunchy almond and ginger clusters
Easter: Mendiants, chocolate-coated candied orange peel and chocolate Easter fish
Cordon Vert®: Mushroom Feast
Salmão Coulibiac
Galeto Vallée D'Auge
Risotto With Prawns and Scallops
Breakfast Baking: The Art of Making Brioche & Buns
Breakfast Baking: The Art of Making Croissants and Viennoiserie
Bar Management
Event Planning & Catering
Peruvian Cuisine Diploma
Diplôme de Pâtisserie and Diploma in Pastry-Innovation
Grand Diplôme with Pâtisserie Innovation and Culinary Management
Grand Diplôme with Pâtisserie Innovation and Internship Pathway
Grand Diplôme with Pâtisserie Innovation
Diplôme de Pâtisserie with Internship Pathway and Culinary Management
Beef Wellington Workshop
Boulangerie 2 days Workshop
SIT40721 Certificate IV in Patisserie
SIT60322 Advanced Diploma of Hospitality Management (Patisserie)

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