The pinnacle of Le Cordon Bleu’s hands-on training programs, Le Grand Diplome combines the practice and knowledge of both cuisine and pastry disciplines. The business of food is constantly evolving and being well-trained in both disciplines gives our graduates the flexibility to adapt to any changes that might come their way.

For those whose focus is on cuisine, Le Cordon Bleu offers the option of pursuing a single diploma, such as the Diplome de Cuisine. You will be exposed to basic techniques and progressively learn more advanced techniques, working individually in small groups under the direct tutelage of one of our professional chefs. You will learn and experience much more than discipline, speed and efficiency but also camaderie and friendships from around the globe that will endure for a lifetime.

With Le Cordon Bleu’s Diplome de Pâtisserie, you will start by learning the foundations of any tart or cake through the primary doughs, sponges, meringues, creams and mousses. As you progress through the programme, you will learn the finer art of decoration and finishing. The final level focuses on sugar and chocolate work. Delicious!

Le Cordon Bleu offers a program in traditional bread making with the same focus on skill acquisition as our Cuisine and Pastry programs. Students are first introduced to the elementary ingredients – flours and leaveners, starting with the basic baguette and moving on to enriched breads such as brioche and laminated doughs such as croissant and danish. They will learn different techniques for making different starters, working dough properly manually and mechanically, shaping, proofing and baking to produce a consistent product that has a springy interior and a crisp crust.

Our programs teach students to use smell, taste and sight to judge wine on its primary elements not on where it’s from or how much you paid for it. Students will also learn about the different varietals and growth and production at the vineyard and of course, matching wines with food. Le Cordon Bleu offers short intensive programs for the passionate amateur and full-time programs from 6 months to 10 months that include business management, field excursions and externships, depending on the campus. For more information, please contact us.

The business of food is an everchanging field of ideas and opportunities. Le Cordon Bleu takes the same hands-on approach to our three-year Bachelor of Business degrees as we do for our culinary programs. Students spend a semester in the kitchen and a semester in the field and our faculty are selected from the top of the hospitality industry to which they remain connected to. With the right tools and your own inspiration you can get a head start in almost any hospitality career, or even create your own!

Le Cordon Bleu's Advanced Studies in Taste (Hautes Études du Goût) is a unique program that covers the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining. This two-week program is offered in the Fall in Paris.

Le Cordon Bleu’s Diploma in Gastronomy, Nutrition and Food Trends combines the principles of nutrition with gastronomy and the culinary arts. Over three months, students will be exposed to various aspects of the health and wellness industry. In addition to culinary skills, student will be exposed to food science, sustainability and the business aspects of the food industry.

For beginners, gourmet enthusiasts or those wanting to be the best party host, a wide range of courses have been designed to satisfy the time and budget conscious. A great way to experience first-hand the world of Le Cordon Bleu.