Le Cordon Bleu
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Le Cordon Bleu USA International Office

The Le Cordon Bleu team in the United States provides information, guidance and assistance designed to ensure you are fully prepared to begin your culinary journey at any of our international institutes. We can help you select the right institute within the global Le Cordon Bleu network, and the best programme of study to suit your interests.

Fairs and Events in USA

Join us at one of these events to learn more about the world-class programmes we offer in 35 institutes over 20 countries:

Le Cordon Bleu Programmes

Programmes curently available at our international locations include

    • Grand Diplôme®
    • Diplôme de Cuisine 
    • Diplôme de Pâtisserie 
    • Diplôme de Boulangerie 
    • Restaurant Management Diploma
    • Hospitality & Culinary Management Bachelor to Masters
    • Wine Management Diplomas 
    • Gourmet Short Courses


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Common Questions

  • What makes Le Cordon Bleu education unique?
    Our programmes are designed to provide students with an opportunity to develop their culinary skills through a hands-on practical approach under the mentorship of world class chef instructors. Students who graduate from Le Cordon Bleu will not only posses the skills they need to succeed in today's culinary world, but the confidence to succeed.
  • Can I study in the USA?
    Currently we only offer overseas study.
  • When should I begin the enrolment process?
    Due to our class sizes and the popularity of our programmes, we strongly suggest students to apply as early as possible. It is not uncommon for many of our schools to have waiting lists, so when you decide you want to enrol, contact us, and we will get you started.
  • Is a Student Visa necessary?

    In most cases, U.S. citizens enroled in programmes longer than 6 months will require a student visa. Even if you are enroled in a programme length shorter than 6 months, you should still consult the host country's consulate or embassy of the Le Cordon Bleu school where you will study.

    The U.S. State Department has country specific information for US citizen's traveling abroad.

    Depending on the location of your choice, we recommend proceeding with your visa application no fewer than 4 months prior to your chosen course commencing.

  • Will the school provide housing?
    Le Cordon Bleu does not provide traditional dormitory-style housing, however, each campus has available resources that can assist you in finding suitable accommodations prior to your arrival and commencement of your course.


  • john2
    You’ve got the teachers. You’ve got the different students from different cultures. Everything you would ever want when learning is in this school.
    Alumnus John Whaite - Baker, Cook, Chocolatier & TV personality
  • Sarah-Gibbons-160x160
    The Master of Gastronomic Tourism provides a unique learning environment that is quite different to traditional on-campus study environments. The online delivery encourages the development of relationships between students' and lecturers' and the small cohort allows for more intimate discussion and accessible interaction.
    Sarah Gibbons - Le Cordon Bleu Master of Gastronomic Tourism Graduate
  • James-Spinkston-160x160
    I’ve been lucky to travel quite a lot and that has made me want to offer those experiences to others, share that dream.
    James Spinkston - Bachelor of Business (International Hotel Management) Class of 2015
  • Julia-Taylor-160x160
    As soon as we filmed our MasterChef Australia episode inside Le Cordon Bleu with Chef Andre Sandison, I knew I wanted to study there. I loved the support, knowledge and facilities on offer and couldn't wait to be a part of such a fantastic learning environment.
    Julia Taylor - Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumna
  • Sarah Yam Bakery Diploma 2015
    Completing the Diploma in Boulangerie course in Le Cordon Bleu and having a book published were two of the key highlights in my life. Follow your heart and devote to work out what you love, I believe these are the keys. 
    Sarah Yam, Hong-Kong, Bakery Diploma, Le Cordon Bleu Tokyo, 2014
  • Hsin-Cheng-(Amber)-160x160
    The most important things I learned at Le Cordon Bleu were the skills in Pâtisserie and how to work efficiently as a team.
    Hsin Cheng (Amber) - Bachelor of Business (International Restaurant and Catering Management) & Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumnus
  • Yoshnaa-SURESH-KARRUNAN-160

    I realised I wanted to be part of the food industry when I discovered the beauty of making homemade marshmallows. It was mesmerising to see that my own two hands were able to create such a technical candy. Personally I see art in every form. Art has played an important role in my life and food is a way that I can express myself instead in paper form. I see my life heading towards the food industry because I am passionate about food and I want my life to revolve around it so that I can proudly say that I love my job and all it offers.

    Yoshnaa KARRUNAN - Bachelor of Business (Food Entrepreneurship) current student
  • Clara Shim
    The reason why I chose Japan is because I believe the Japanese food industry is unique there, especially its culture of elaborate and attentive customer service. However, my Japanese wasn’t proficient enough. Le Cordon Bleu Japan was great because they provided classes in English, so I was able study at this famous institution in Japan without any language barriers.
    Jeonghyeon Clara Shim - South Korea, Cuisine Diploma, Le Cordon Bleu Tokyo, 2015
  • caitlin2
    I chose the school for three reasons; I could study just pastry singularly and not alongside cuisine, I could start my training in Paris, a city I love and finish it in London my home city and finally and most importantly because it is the most internationally respected culinary school. It was at Le Cordon Bleu that I fell in love with chocolate.
    Caitlin Paxton - Chocolatier
  • le-cordon-bleu-paris-ecole-art-culinaire-ancien-etudiant-inigo-ruiz-rituerto
    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.
    Iñigo Ruiz Rituerto, Grand Diplôme Alumnus
  • mathiew Gana GD
    I applied to Le Cordon Bleu Japan to pick up the skills necessary to make it as a professional chef. The shared goal of my family and myself is to eventually inherit, operate, and expand the operations of our family restaurant business. Everything I learned at the school, I can apply to the business; they are skills that high level professionals employ.
    Matthew Ma. Leandro Gana – Philippines, Grand Diplome, Le Cordon Bleu Tokyo, 2015
  • Dale-Burton-160
    I travelled extensively in my career being able to study online both the Master of Arts in Gastronomy and the Master of Gastronomic Tourism allowed me to keep up with international food trends and influences from a global perspective.
    Dale Burton
  • Colby Davey_Cuisine Diploma 2014
    Ask as many questions as you can to the teachers. They have such a wealth of knowledge in their area of expertise, and they are more than happy to explain things to you. I was nervous at first to ask ,but I learned not to be shy. If you are passionate about cooking, Le Cordon Bleu can help you build a foundation that will benefit you in the working world.
    Colby Davey, USA, Cuisine Diploma, Le Cordon Bleu Tokyo, 2014
  • susie-chant-160x161
    This degree will help graduates to access opportunities and then turn them onto innovative business ventures.
    Susie Chant - Master of Gastronomy Alumna
  • Neil-GOW-160
    The flexibility of the on-line delivery allows me to successfully manage my studies around work and home life with the added bonus of being a member of a network of like-minded individuals who share a similar passion.
    Neil Gow - Le Cordon Bleu Master of Gastronomic Tourism
  • Eilish-testimonial
    Le Cordon Bleu Wellington has given me the best 9 months of my life. My experience under the watchful eyes of the highly regarded Chefs here has not only been rewarding, challenging but most of all has confirmed my passion for all things culinary. I have been taught a number of invaluable skills that will stay with me forever. With each and every class being more exciting and fulfilling than the last. I have been constantly reminded of how fast paced, exciting and ever-changing this industry is, and although we’re taught the traditional classics of French cuisine we are always encouraged to bring our own creativity and flair to our products always preparing us for the future after graduation
    Eilish Roberts – Diplôme de Pâtisserie
  • Marion-Trethewey-160
    Because I live in such an isolated place, I don’t get a lot of opportunity to network. Online Learning gives me an avenue to explore and share my love of gastronomy and the culinary world. It gives me a little link into the world that I love.
    Marion Trethewey - Le Cordon Bleu Master of Gastronomic Tourism
  • Josef Witana
    The speed of the general class and the tight schedule. Overcoming it comes to your dedication and love for what you are doing. When one does what he loves doing, I believe one is able to persevere and tackle any challenges without getting bored and giving up. Never get stressed, gauge the extent of your own abilities and focus on doing the little things correctly. Speed comes naturally but techniques are to be mastered.
    Josef Witana, Indonesia, Pastry Sous-Chef at Two Rooms, Aoyama, Tokyo, Pastry Diploma & Bakery Diploma,Le Cordon Bleu Tokyo, 2014
  • Karina Hirai_GD_2014
    My dream came true when I opened my own food startup ProntoChef in Brazil, a weekly dinner kit delivery service where clients receive recipes and all ingredients measured and ready for cooking at home.
    Karina Hirai, Brazil, Grand Diplome, 2014
  • Marie Inoue_Cuisine
    Le Cordon Bleu Japan attracts students from everywhere. It allowed me to interact with people from different nationalities and expanded how I think about cuisine. I was born in the United States, but my mother is French–American and my father is Japanese. Having a tri-cultural background, I believe I really impart that into my cooking. After meeting so many different people at school, my view on cuisine is now so much broader.
    Mari Inoue – Japan, Grand Diplome & Bakery Diploma, Le Cordon Bleu Tokyo, 2014 &2015
  • melanie
    The people here are incredible! Obviously there is the learning experience, but also the ability to meet people from around the world and hear about what food means to them.
    Melanie Moller - GRAND DIPLÔME® 2015
  • Chua
    Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up the standard by having experienced culinary instrutors, state of the art kitchens and the best quality & wide range of ingredients for the students. I am glad i did my Diplome de Cuisine with Le Cordon Bleu Malaysia as i was professionally trained and molded by the chefs, to prepare for the international kitchen
    Chua Tor Aik - Diplôme de Commis Cuisinier
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