A Worldwide Leader in Gastronomy, Hospitality and Management
Le Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs.
Le Cordon Bleu continues to evolve by combining innovation and creativity with tradition through the establishment of Bachelor’s and Master’s degrees in business that focus on the demands of a growing international hospitality industry.
Through our international faculty of Master Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning.
Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.
For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. Although many Le Cordon Bleu students already have some culinary experience, a large number come from various academic disciplines and professional backgrounds. Some are looking to start a new career, and others are looking to combine their interests or advance in their current occupation. Our students strive for successful careers in a wide variety of fields, including restaurant kitchens, catering, restaurant and hotel management, journalism, consulting, food service, food styling and education.
Begin the most intensive and comprehensive training in classic French culinary techniques. This program combines the Diplôme de Pâtisserie and the Diplôme de Cuisine and is considered a passport for life in an ever-changing industry.
Learn the techniques and processes for making bread found in typical French bakeries. Danish breads to regional rural bread making traditions to doughs using advanced yeast production methods are covered.
Create, practice and manage a world-class culinary business in a globally competitive environment. These innovative programs focus on developing knowledge and appreciation of fine food and wine in a ‘farm to plate’ context, and how this is successfully applied in a range of business oriented culinary settings.