Le Cordon Bleu

Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities are trained every year. Le Cordon Bleu combines innovation and creativity with tradition through its certificates, diplomas, bachelors and master degrees.

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 Le Cordon Bleu 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.

Why choose Le Cordon Blue Paris?

• Ranked in The top 10 best culinary schools in the world by The Telegraph
• Has 50 campuses in 20 countries
• The teachers of Le Cordon Blue are famous chefs, restaurateurs, managers of restaurants, hotels, owners of Michelin stars;
• The culinary school has its own organic garden, which allows students to learn the specifics of the ingredients of a particular product;
• Students have internships from 2 to 6 months in Michalak Christophe, Fauchon Paris, Dalloyau Paris, Park Hyatt Paris, La Grande Epicerie Paris, Liberte, Mandarin Oriental Paris, Les Restaurants de la Tour Eiffel and other international hotels and restaurants.
• Cooperates with educational organizations Usek, UniSA, the Northern Sydney Institute, IACP, World Association of Chefs Societies, Slow Food, SodaStream International Ltd., Swissmar, etc.;

Entrance requirements

• IELTS 5.5
• TOEFL iBT 63
• Certificate of full secondary education
• Motivation letter

Programs

• Cuisine
• Pastry & Confectionery
• Cuisines of the world
• Hospitality Management & Gastronomy
• Wine & Spirits
• Gastronomy & Nutrition
• Culinary Arts & Business
• Continuing Education & Professional Development
• Gourmet & Short Courses
• Bakery, Danish Pastries & Artisan Breads
• Cheese
• Tourism, Conventions & Events
• Les Petits Cordons Bleus

Campuses

Campuses in Europe

• Paris, France
• London, United Kingdom
• Madrid, Spain
• Istanbul, Turkey

Campuses in the Americas

• Rio de Janeiro, Brazil
• São Paulo, Brazil
• Ottawa, Canada
• Mexico City, Mexico
• Lima, Peru
• United States

Campuses in Oceania

• Australia
• Adelaide, Australia
• Brisbane, Australia
• Melbourne, Australia
• Perth, Australia
• Sydney, Australia
• Wellington, New Zealand

Campuses in Asia

• Shanghai, China
• Beirut, Lebanon
• Gurgaon, India
• Tokyo, Japan
• Seoul, Korea
• Kuala Lumpur, Malaysia
• Kaohsiung, Taiwan Region
• Bangkok, Thailand
• Manila, Philippines