Le Cordon Bleu

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.

Grand Diplôme

Grand Diplôme 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.

Cuisine Master basic to advanced culinary techniques which can be applied to any style of cuisine. Explore French culinary tradition, cuisines and current trends from around the world.

Pâtisserie Develop your skills in pâtisserie. Courses range from initiation, short courses and basic through advanced pastry techniques to boutique style desserts, world delicacies and precise techniques.

Boulangerie 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.
Gourmet & Short Courses

Gourmet & Short Courses For gourmet enthusiasts and those who want to be initiated into the world of gastronomy, a wide range of courses in various disciplines are offered that will satisfy even the time or budget conscious.
Specialty / Other Programs

Specialty / Other Programs Couldn’t find what you were looking for? Some campuses offer unique programs with very specialized knowledge. They include courses ranging from culinary demonstrations to themed workshops.
Hospitality & Restaurant Management

Hospitality & Restaurant Management Achieve success at the corporate level in the hospitality and tourism industries. These programs will prepare you for management positions in hotels, restaurants and even entrepreneurship.
Wine and Spirits

Wine and Spirits Our wine and spirits programs provide training in wine knowledge, appreciation, and wine tasting. Courses range from initiation modules to food and wine pairing to wine management.

Cheese Study a diverse range of topics from cheese history and culture from around the world, to production methods and pairing cheese with wine and other beverages.
Culinary Arts & Business

Culinary Arts & Business 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.