The Leading Global Network of Culinary Arts andHospitality Management Institutes

HOSPITALITY& RESTAURANT

CULINARY ARTSMANAGEMENTCUISINE

WINE

PÂTISSERIE& BEVERAGESBOULANGERIENUTRITION& PLANT-BASEDGASTRONOMY& TOURISM

cordonbleu.edu

“EXCELLENCE, INNOVATION, SUCCESS”
With a history stretching back 126 years, Le Cordon Bleu has always stayedtrue to its philosophy of excellence. Today, our international network
comprises of over 30 institutes in 20 countries with over 20,000 students
graduating each year. Le Cordon Bleu offers a wide range of training
programmes, from initiation right through to university curricula in therestaurant, hospitality and tourism sectors.
Throughout the years, the reputation of Le Cordon Bleu has never wavered.
Its training programmes, which use the most innovative technologies, areregularly updated in order to open up myriad career opportunities. Our
university programmes are constantly adapted with the support of the special
partnerships we have built with government authorities, universities andspecialized organizations throughout the world.
Every year, the network of Le Cordon Bleu institutes trains 20, 000 students,
representing 100 nationalities, in cuisine, pastry, boulangerie, wine, andhospitality management. Le Cordon Bleu global alumni network boasts numerous rising stars and outstanding careers.
Gastón Acurio from Peru, Paula Moulton from America, and Janice Wong from Singapore are all clear examples of thediversity of opportunities that these individuals were able to create and seize, on all the continents, thanks to their talentand experience at Le Cordon Bleu institute.
Truly inspiring!

André J. Cointreau,
Le Cordon Bleu President

Le Cordon Bleu in figures

OVER

30

INSTITUTES

20

COUNTRIES

20 000STUDENTSPER YEAR

OVER

100

NATIONALITIES

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UNIVERSITYPARTNERSHIPSTABLE OF CONTENTS

About Le Cordon Bleu
History

2-7

Teaching Excellence Since 1895
The Founding Principles of the InstituteAwardsWhy Choose Le Cordon Bleu?

Careers8-11
Alumni Success Stories

An Array of Opportunities

Culinary Arts Programmes
Grand Diplôme®

12-16

Diplôme de CuisineDiplôme de Pâtisserie
Boulangerie Programmes
Nutrition, Health & Gastronomy Programmes
Cuisines of the World Programmes (Mexican, Peruvian, Spanish, Thai, Japanese

Hospitality & Culinary Management Programmes
Diploma in Culinary Management

17-19

Advance Diploma in Professional Cooker
Bachelor of Business International Restaurant Management
Bachelor of Business International Hotel Management
Bachelor of Business in International Hospitality Management
Bachelor in Hospitality and Tourism Business Management
Bachelor of Integrated Food Sciences
Bachelor in Nutrition
Bachelor in Alimentary Industries Engineering
MSc Culinary Innovation Management
MSc Hospitality Innovation Management
Master of Applied Hospitality Management
Master of Business Administration

Wine & Beverage Programmes
Diploma in Art, Science & Wine Management

20-21

Diploma in Wine, Gastronomy & Management
Wine Fundamentals & Sales Diploma
Certificate and Diploma in Wine & Beverage Studies
Wine, Spirits and Other Beverages Short Courses

Continuing Education & Business ConsultingOnline Learning Programme
Short Courses
La BoutiqueMedia & PublicationsLe Cordon Bleu Restaurants and CaféPractical Information
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ABOUT LE CORDON BLEU

History
Le Cordon Bleu’s name (blue ribbon in French) and logo are a direct reference to the French
order of knights founded in 1578 of the Holy Spirit or else known as Chevaliers du Saint
Esprit, whose members wore a medal suspended on a blue ribbon. The feast that followed
the Knighting ceremonies had a reputation for being very grand, and the food spectacular.
Le Cordon Bleu school’s prestige in Paris in the early 20 th century contributed to theexpression of being a “Cordon Bleu”, meaning a talented chef. As Philéas Gilbert wrote in
La revue culinaire in 1939,the lessons at Le Cordon Bleu symbolise culinary talent pushed
towards utter perfection.
It all began in 1895, when journalist Marthe Distel founded the first weekly culinary magazineof the period, La Cuisinière Cordon Bleu. The magazine had 20,000 subscribers!
Marthe Distel rapidly came up with the idea of inviting subscribers to take part in freecuisine lessons, with Chefs demonstrating recipes. The magazine reflected the great
French bourgeois cuisine of that era but also demonstrated an openness to world
cuisines as it was published in several languages.
The first cuisine lessons were taught at Le Cordon Bleu school in Paris from 15th
October 1895, and the international reputation of Le Cordon Bleu spread so
rapidly that by 1927 the Daily Mail of London referred to the Cordon Bleu as a“Babel of Nationalities.”

1895

French journalist Marthe Distel launches a culinary magazine entitled “La
Cuisinière Cordon Bleu” in Paris. In October, subscribers are invited to the first Le Cordon
Bleu cuisine lessons.

1897 Le Cordon Bleu Paris welcomes its first Russian student.
1905 Le Cordon Bleu Paris trains its first Japanese student.
1914 Le Cordon Bleu has four schools in Paris.
1927

The daily newspaper The London Daily Mail writes about a visit to Le Cordon Bleu Paris: “Itis not unusual to see eight different nationalities in each class”.

1931 Rosemary Hume and Dione Lucas, trained at Le Cordon Bleu Paris under thesupervision of Chef Henri-Paul Pellaprat, open l’école du Petit Cordon Bleu and the Au
Petit Cordon Bleu restaurant in London.

1942

Dione Lucas opens a Le Cordon Bleu school and restaurant in New
York. She is also the author of the best-seller The Cordon Bleu Cook Book andbecomes the first woman to ever host a television cuisine show in the UnitedStates.

1948

Le Cordon Bleu receives Pentagon accreditation for providing professional
training to young American soldiers following their period of service in Europe. Julia Child,former member of the Office of Strategic Services, begins training at the Le Cordon Bleu
Paris school.

1953

Le Cordon Bleu London creates the Coronation Chicken, recipe served at Her
Majesty Queen Elizabeth II’s coronation dinner.
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ABOUT LE CORDON BLEU

1954

The success of thefilm Sabrina, starring Audrey
Hepburn in the title role,
contributes to the increasing
fame of Le Cordon Bleu.

1984 The Cointreau family, descendants of thefounding families of the Rémy Martin and Cointreau
liquor brands, takes over the presidency of the Le
Cordon Bleu Paris institute from Elizabeth Brassart,
who had been director since 1945.

1988 Le Cordon Bleu Ottawa opens, as the first
campus outside of Europe

1991 Le Cordon Bleu Japan

opens its doors in Tokyo and thenin Kobe. The institute is known as“Little France in Japan”.

1995 Le Cordon Bleu celebrates its 100thanniversary.

1996 Le Cordon Bleu opens in Sydney,

Australia, following a request from the
New South Wales government, andtrains chefs in preparation for the 2000
Sydney Olympic Games.

2003

The Le Cordon Bleu Peru institute expands and becomesthe country’s leading culinary institute.

2006 Le Cordon Bleu Thailand launches
in partnership with Dusit International.

2009 Le Cordon Bleu institutes

2011 Le Cordon Bleu Madrid opens its doors inpartnership with Francisco de Vitoria University. Le
Cordon Bleu launches its first online programme inAustralia.

© Sony Pictures

worldwide take part in the launch of thefilm Julie & Julia, with Meryl Streep in therole of Le Cordon Bleu Paris alumna
Julia Child.

2012 Le Cordon Bleu Malaysia launches in partnershipwith Sunway University College, and Le Cordon
Bleu New Zealand opens in Wellington.

2013

Le Cordon Bleu Thailand is awarded
the prize for Best Culinary School in Asia.

2015

Le Cordon Bleu institutes worldwide
celebrate its 120 th anniversary.

2016

Le Cordon Bleu
Paris relocates to the banksof the Seine, building abreathtaking,innovativeand eco-friendly institute.

2018

Le Cordon Bleu Brazil opens campuses in Rio deJaneiro and São Paulo. Le Cordon Bleu Paris partners with
University Paris-Dauphine for its Bachelors. Le Cordon
Bleu in Peru reaches University status.

2019

Opening of Le Cordon Bleu in the Philippines,
in partnership with University Ateneo de Manila. Le
Cordon Bleu in Thailand moves to a new state of the art
campus in central Bangkok.

2020

Le Cordon Bleu celebrates 125 years in educationand opens Signatures restaurant in Rio de Janeiro,
Brasil. Le Cordon Bleu launches certified Online Higher
Education Programmes.

Celebrating

2022 Le Cordon Bleu is chosen by the French Ministry of

Culture to provide culinary workshops and conferences
at iconic Hôtel de la Marine, Place de la Concorde in Paris.
Le Cordon Bleu opens CORD restaurant in London.

with you!

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ABOUT LE CORDON BLEU

Teaching excellence since 1895

Every year, 20,000 students of more than 100 different
nationalities are trained in more than 35 schools in around20 countries.

For 126 years, Le Cordon Bleu has been evolving from asmall Parisian cookery school to become the leading Global
Network of Culinary Arts institutes providing teaching
tradition and excellence within the culinary industry.
Building from this foundation, Le Cordon Bleu has been
dedicated to perpetuating the techniques and expertiseinherited from the great names of French cuisine, both inFrance and abroad.

Le Cordon Bleu institutes, which can be found in every
corner of the globe, teach French culinary techniques,
while providing students with the means with which tohighlight their own country’s culinary heritage.

Pedagogical innovation is firmly rooted in the institute’s
DNA to train the next generations of chefs and hospitality
managers to the highest level.

The founding principles of the institute•	Passion, one of the main selection criteria for any
prospective students. Le Cordon Bleu is all about passion
for the culinary arts and the world of hospitality, afounding value shared by all from the instructors to ourstudents, our partners and network of professionals.
•	Innovation, as part of Le Cordon Bleu’s DNA ourprogrammes are ahead of the trends and needs of themarket, harnessing the ingenuity and talents of ourteams, including chef instructors and professors.
• Tradition, ensuring that the techniques and culinary
expertise inherited from the great names of French
cuisine take a step forward towards the future.
•	E xcellence, renowned worldwide for the quality ofour training and having won multiple awards over theyears, Le Cordon Bleu makes it a priority to give the bestlearning environment to its students.
•	
Network, Le Cordon Bleu is the leading global networkof culinary arts and hospitality management institutes.
With a professional eye, Le Cordon Bleu is able toprovide a thorough understanding of global cuisines forthe world to see.
•	Success, from the classroom to one’s career, Le
Cordon Bleu’s role in guiding student’s talents towards
mastering the tools and reach excellence is essential.
The success of our Alumni in their diverse career paths
is proof of that, from business owners to Michelin starchefs, MasterChef champions and industry leaders.
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ABOUT LE CORDON BLEU

AwardsLe Cordon Bleu has won several awards and distinctions throughout the years, here is a selection of recent accolades:WORLD’S BEST CULINARY
TRAINING INSTITUTION
In 2022 Le Cordon Bleu Paris was awarded the title ofWorld’s Best Culinary Training Institution for the second
year in a row by the World Culinary Awards™, a ceremonythat celebrate and reward excellence in the culinary
industry around the globe. Le Cordon Bleu Australia also
won Oceania’s Best Culinary Training Institution and
Le Cordon Bleu Ottawa, North America’s Best Culinary
Training Institution.

ANNUAL AWARD OF EXCELLENCE AT
THE WORLD GOURMET SUMMITLe Cordon Bleu Malaysia received the 2018 Annual Awardof Excellence in the catagory ‘Hospitality Institute of theYear’ at the World Gourmet Summit in Singapore. This is
the second time in as many years that Malaysia has beenrecognized with this incredible award.

TOP CHOICE AWARDS’ TOP FINE
DINING RESTAURANT

EXCELLENCE FRANÇAISE TROPHYTop Choice Awards recognizes “business excellence” in avariety of industries and cities across Canada. The Award isbased on reviews from thousands of customers annually,a true reflection of the customer experience. Signatures
Restaurant was honoured to receive this distinction in2018 of Top Choice Award as it recognizes the uniquedining experience they offer the Ottawa restaurant scene.

Le Cordon Bleu Paris received this distinguished award at
the 9 th Excellence Française ceremony.
In a matter of years, this organisation has become abenchmark for the very highest levels of excellence in ourcountry across all business sectors. The Institute has thus
been rewarded for the quality of its training programmes
and its ability to make French excellence and expertiseshine in its entire network of Institutes around the globe.

INTERNATIONAL ACADEMY OF
GASTRONOMY (AIG) AWARDS

2022 PRIX DIÁLOGO AWARDS

During the ceremony chaired by Dr. Jean Vitaux of theInternational Academy of Gastronomy the Grand PrixAIG 2018 of Gastronomic Culture was awarded to the Le
Cordon Bleu Paris Institute, highlighting the quality of its
teaching on a global scale.

At the 2022 Edition of the Prix Diálogo Le Cordon Bleu
was honoured as a winner in the culinary arts andgastronomy category, for its contribution to theproliferation of training, innovation and research in Frenchand Spanish gastronomy.

“TRAINING IN HAUTE CUISINE“ PRIZE
AT THE GASTRO & CÍA AWARDS
Le Cordon Bleu Madrid also recently won the “Training inhaute cuisine “ prize during the Gastro & Cía Awards ofthe newspaper La Razón (Spain). This award recognizes
the work of the institution in the training of future
professionals of haute cuisine and hospitality.

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ABOUT LE CORDON BLEU

Why choose Le Cordon Bleu?
STATE OF THE ART FACILITIESLe Cordon Bleu institutes boast some of the mostadvanced facilities and equipment to prepare students forthe industry.
Intimate class sizes ensure students receive personalised
attention, mentoring and feedback after every class.
All kitchen rooms are professionally equipped anddesigned with individual workspaces for students topractice in a suitable environment.

A UNIQUE TEACHING METHOD
The philosophy of Le Cordon Bleu has been to reachthe very highest level of excellence whilst perpetuating
traditions and guiding each generation, around the world,in evolutions in the Culinary Arts.
Le Cordon Bleu institutes’ teaching method is basedon demonstrations, practical classes and workshops
focusing on the step-by-step of culinary techniques.
It is a method which enables expertise to be taught tostudents in a faster and more empirical fashion. Le Cordon
Bleu teaching method focuses on teaching fundamental
techniques that can be applied in a variety of global
cuisines and recipes, giving students the skills set toprogress in their career worldwide.
The culinary and management programmes are regularly
reviewed and adapted to meet the needs of the industry
and its trends through industry advisory boards, researchand consultation between the academic teams. Le Cordon
Bleu’s diverse pedagogical offer ensures a solid foundation
to students making them industry-ready professionals.

LE CORDON BLEU MASTER CHEFS
AND EXPERT LECTURERS
Students are taught by a team of classically trained
chefs and teachers who have many years of experience
working in senior positions in the world’s finest hotels
and Michelin-starred restaurants, or who have been
awarded prestigious titles such as “Meilleur Ouvrier deFrance” (Best Craftsman in France).
Not just instructors, they are mentors providing lifelong
inspiration and support to graduates.
Le Cordon Bleu includes university professors, international
personalities, experts and specialists in the tourism, wineand hospitality industries.
The prestige and recognition of Le Cordon Bleu isfurther cemented by the yearly participation of the Chef
Instructors in competitions, events and festivals aroundthe globe.
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ABOUT LE CORDON BLEU

OUR PARTNERSPARTNERING WITHEDUCATIONAL LEADERS
Le Cordon Bleu has had the opportunity to create
partnerships with fine schools, local authorities anduniversities worldwide to ensure the programme offering is
at the forefront in providing the best teaching experienceto students and benefiting from international recognition.

AN INTERNATIONAL PASSPORTThe strength of Le Cordon Bleu network lies in theinternational accreditation of its programmes in the field oftraining.
A Le Cordon Bleu qualification is one that is recognised andrespected by culinary and wine professionals around theworld and is considered to be synonymous with outstanding
quality.
With its international network of institutes, Le Cordon Bleu
offers the unique opportunity for students to experience
different cities or countries during their studies. It’s evenpossible to start one’s culinary programme in one campus
and finish it in another. From Paris to Japan to New Zealand,
the possibilities are endless.

PARTNERING WITH INDUSTRY LEADERS

Le Cordon Bleu works closely with the industry and fosters
relationships with potential and current employers who canhelp graduates shape their careers.
The institutes facilitate students career goals through avariety of opportunities including careers fairs, networking
events, special courses, internships and industry placements.

Be part of an exclusive network ofcontacts and friends!
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CAREERS

Alumnisommeliers, wine agents, food & beverage managers andretailers to name a few!

Le Cordon Bleu is recognised globally for the excellenceof its teaching, and many of our alumni have experienced
great success, some reaching the highest honours andawards such as Michelin Stars.

Many well-known personalities have become part of the Le
Cordon Bleu family including Julia Child, Nancy Silverton,
Natalie Dupree, Juan Arbelaez, Allen Susser, JamesPeterson, Mary Berry, Lydia Shire, Giada De Laurentis,
Gaston Acurio, Virgilio Martinez, Ronald Reagan, Larena
Velazquez, Ming Tsai, Kathleen Flinn and many more.

Le Cordon Bleu students thrive in a variety of roles such as
journalists, food critics, writers, food photographers, chefs
and/or entrepreneurs, teachers, hospitality and restaurant
managers, consultants, nutritionists, broadcasters,

Virgilio Martinez
Chef Patron & Founder ofCentral & Lima Restaurants
Grand Diplôme® Graduate

Jessica Wang
Cheryl Gunawan
Winner of MasterChef Indonesia
Season 9, Owner of CHER
Bachelor of Culinary Arts andBusiness

Michael Swamy
Chef, Author & Food Stylist
Diplôme de Pâtisserie Graduate

Luisa Fernanda Gallego
Millesime Event Director
Diplôme de Pâtisserie Graduate

Darren Chin
Founder & Owner of: DC
restaurant by Darren Chin (1*michelin 2023), Bref by Darren
Chin & Gai by Darren Chin (bothMichelin selected 2023)
Grand Diplôme® Graduate

Tess Ward
Consultant and Food WriterDiplôme de Cuisine Graduate

Wookjung Lee
TV Producer of Public
Broadcasting System KBS(Korean Broadcasting System)
Diplôme de Cuisine Graduate

Gary Yin
Chef & owner of King’s Joy,
Youngest chef to be awarded
3 Michelin Stars, World’s First
Three-Starred Vegetarian
Restaurant
Diplôme de Cuisine Graduate

Cristóbal Muñoz Ortega
Michelin Star Chef at Ambivium
Restaurant
Grand Diplôme® Graduate

Garima Arora
Chef and restaurant owner
Asia’s Best Female Chef 2019,first Indian female chef to beawarded a Michelin star,2022 MICHELIN Guide Young
Chef AwardGrand Diplôme® Graduate

Justin Kim
General Manager, MerchantHouse boutique hotel
Bachelor of Business in
Restaurant Business andManagement Graduate

Luciana BerryWinner Top Chef Brazil
2020, Private Caterer andConsultant
Diplôme de Cuisine Graduate

8CAREERS“Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives
up the standard by having experienced culinary instructors, state of the art kitchens andthe best quality and wide range of ingredients for the students. I am glad that I did my
Diplôme de Commis Cuisinier with Le Cordon Bleu Malaysia as I was professionally trained
and moulded by the chefs, to prepare for the international kitchen.”Chua Tor Aik
Head chef of Zen, 3 star Michelin Restaurant
Diplôme de Commis Cuisinier“The degree programme has provided me with the foundation skills to become an effective
hotelier with strong leadership values which have allowed me to build great collaborative
relationships over the years.”
Mitchell Turner
5 star Hotel Manager
Bachelor of Business International Hotel & Resort Management Graduate“My experience at Le Cordon Bleu was the most valuable inspiration in my life. I was about tostart making an educational program titled “eating right.” Without any professional knowledge
on cooking, making a cooking program would have been a disaster. It didn’t matter even though
I was not planning to be a chef. I learned how to bring full potential of every ingredient, whichbrought my career into a totally different new chapter.”Hyewoon Yang
CSR Program Director & CEO Splendour. Ltd
Diplôme de Cuisine Graduate“To me, Le Cordon Bleu is a symbol of culinary excellence and the stepping-stone for any aspiring
chef willing to learn the highest standards of classical cooking skills. I remember scouts from Le
Cordon Bleu visiting my high school and I thought it was interesting, as cooking was somethingthat always resonated with me. The Grand Diplôme® helped me to learn both cuisine andpâtisserie to the highest standards and nothing less!”
Kerth Gumbs
Head Chef at Boiler & Co.
Grand Diplôme® Graduate“I’m so glad I ended up choosing to study with Le Cordon Bleu. The worldwide recognition
and the experience in both the classroom and the workplace opened doors for many different
avenues internationally. All of the staff and their experience made us feel like we were in really
good hands.”
Imogen Christie
Associate Director of Sales at Mayfair Hotel, Adelaide | 5-Star Luxury Hotel
Bachelor of Business in International Hotel Management graduate“As an alumni it’s really good to know you have these great connections all over the world, it’s amassive community. Everywhere you go you find these great people in the industry who are also
from Le Cordon Bleu.”
Iain Codona
General Manager of Popolo Restaurant
Bachelor of Business International Restaurant Management Graduate

9CAREERS

Career opportunities on a platterLe Cordon Bleu education sets the foundations for a global career and gives access to awhole range of professional opportunities

FOOD &
BEVERAGE

CULINARY
ARTS
PâtissierChef De Cuisine
Chef, Sous Chef, Chef De Partie
Baker
Chef PatronFood consultant, TV presenter
Book writer, food critic
Product/menu developer
Banqueting Chef
Food Service Manager
Restaurateur
Catering Manager
Entrepreneur
Executive Chef

SALES AND
MARKETING

Restaurant Manager
Assistant Food & Beverage Manager
Director Food & Beverage Operations
General Manager, Food and Beverage
Food & Wine Sales Specialist
Food & Beverage Business Consultant
Research Specialist
Restaurant Consultant
Food & Wine Marketer
Food Product Developer
Food & Drink Importer/Exporter
Food & Beverage President
Senior-Director
Council
SommelierGlobal Operation Director

Sales/Marketing Director
 Sales and Marketing Coordinator/
Manager
Key Account Manager
Group/Area Sales & Marketing

WINE &
BEVERAGE
Wine merchant/retailer
Hospitality careers e.g. sommelier,food and beverages manager
Wine business entrepreneur
Wine journalist/broadcaster
Wine buyer
Wine consultant
Wine tourism expert
Events coordinator

Self-employed

Human Resources Coordinator/
Manager/Director
Recruitment/training Manager
Resort Management
General Manager

FINANCE
Cost Control
Accounts Receivable/Payable
Hotel Accountant
Director of Finance

FRONTOFFICEENTREPRENEURSHIP
Food Business Owner/Founder
Gastronomic Tourism Operator
Food Stylist
Restaurant Designer
Consultant
Private Chef
Blogger

HUMAN
RESOURCES

Senior Receptionist
Front Office Supervisor/Manager
Rooms Division/Reservations Manager
Executive Assistant Manager
Night Manager
Accommodation Manager
Operations Manager
Guest Relations
Customer Service
Revenue Manager
Hotel Housekeeper

NUTRITION

Food technologist
Food & Health specialist
Nutrition consultant forclinics, hospitals
Catering manager
Chef
Health service manager
Personal trainer andconsultant

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AND
MORE

CAREERSLe Cordon Bleu has a long history of excellent relationships with the industry from 5 star hotel groups, restaurants, catering
companies, retail and café, specialist establishments and many more.
Our prestigious network of industry partners welcome Le Cordon Bleu students for Work Integrated Learning placements
and internships, offering graduate employment opportunities and the potential to open doors to overseas careers.

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CULINARY ARTS PROGRAMMESGrand Diplôme®
Respected across the culinary and hospitality industry as a mark of excellence, the Grand
Diplôme® is awarded after the successful completion of both the Diplôme de Cuisine and the
Diplôme de Pâtisserie, which may be studied concurrently or separately.

DIPLÔME DE CUISINEBASIC CUISINECERTIFICATEINTERMEDIATE CUISINECERTIFICATE

SUPERIOR CUISINECERTIFICATE

11 weeks

11 weeks

11 weeksDIPLÔME DE PÂTISSERIE
BASIC PÂTISSERIECERTIFICATEINTERMEDIATE PÂTISSERIECERTIFICATE

SUPERIOR PÂTISSERIECERTIFICATE

11 weeks

11 weeks

11 weeksAspiring to set up your own food business?

Add
Diplomain CulinaryManagement
See P17

Continue your culinary training with the Diploma in Culinary Management over 3 additional months. This management
programme is for aspiring food business owners and managers. Paired with professional culinary training, this diploma
has been designed to provide all the knowledge and skills to succeed as an entrepreneur in a food business or within therestaurant industry. The course can be booked with your Grand Diplôme® as a package programme.

FIND OUT ABOUT ADDITIONAL STUDIES WHETHER IN NUTRITION, HEALTH AND GASTRONOMY(P15), CUISINES OF THE WORLD (P16), MANAGEMENT (PP17-18), WINE & BEVERAGES(PP20-21), OR ADVANCED CULINARY PROGRAMMES (P22).

12CULINARY ARTS PROGRAMMES

Diplôme de Cuisine
Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French
culinary traditions, global cuisines and current trends.
Our Diplôme de Cuisine is the most rigorous and comprehensive programme in classical French culinary
techniques and international cuisine available today. The programme offers complete training in classic
techniques, and is comprised of three certificates at basic, intermediate and superior levels.

DIPLÔME DE CUISINE

Add
Diplomain CulinaryManagement
See p17

Standard option: 9 months | Intensive option: 6 months
BASIC CUISINECERTIFICATEINTERMEDIATE CUISINECERTIFICATE

SUPERIOR CUISINECERTIFICATE

Prerequisite: None

Prerequisite: Basic Cuisine

Prerequisite: Intermediate Cuisine

Cuisine CertificatesBASIC CUISINE“LEARNING YOUR SCALES”
Basic Cuisine is your preparatory
course into the adventures of French
cuisine. As the term progresses,
techniques are layered upon eachother and become more complicated,
incorporating aspects of organization,
preparation, balance and timing. If
you are a more experienced student,
this course allows you the opportunity
to relearn as well as strengthen yourexisting skills. For the novices andthe more knowledgeable, it lays thegroundwork on which to build in thefollowing terms.

INTERMEDIATE CUISINESUPERIOR CUISINE“BUILDING CONFIDENCE”“THE PLATE AS YOUR CANVAS”

Through practice and repetition, youwill begin to perform tasks with moreease and instinct, and demonstrations
highlight various presentations fromplatter to plate. Intermediate Cuisineemphasizes the importance of “miseen place,” understanding organization,
production, and presentation.

The Superior Cuisine level exposes you
to the evolution of cuisine and focus
on contemporary developments in
French and international cuisine. Fullmenus demonstrated by the chefs are
inspired by what can be found in the
top kitchens today. The ingredientsare richer and more refined. After
spending the previous terms practicing
fundamental, you are now encouraged
to be more creative both in taste andpresentation.

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CULINARY ARTS PROGRAMMES

Diplôme de Pâtisserie
Learn the techniques of the great masters from basic to advanced levels and explore a whole
range of traditional creations, trends and innovations in the art of dessert making.
Our acclaimed Diplôme de Pâtisserie prepares students to be highly skilled and gain essential creativetechniques to craft exceptional dishes and showpieces. Le Cordon Bleu aim to deliver the highest
standards of professional pastry chef education and training.

DIPLÔME DE PÂTISSERIE

Add
Diplomain CulinaryManagement
See p17

Standard option: 9 months | Intensive option: 6 months
BASIC PÂTISSERIECERTIFICATEINTERMEDIATE PÂTISSERIECERTIFICATE

SUPERIOR PÂTISSERIECERTIFICATE

Prerequisite: None

Prerequisite: Basic Pâtisserie

Prerequisite: Intermediate Pâtisserie

Pâtisserie CertificatesBASIC PÂTISSERIE

INTERMEDIATE PÂTISSERIE

SUPERIOR PÂTISSERIE“EDIBLE BUILDING BLOCKS”“PRACTICE MAKES PERFECT”“THE ICING ON THE CAKE”

Basic Pâtisserie is designed to give
you a strong foundation on which tobuild the basic skills and knowledge ofFrench Pâtisserie. This programmeteaches students techniques fordoughs, basic entremets, piping
techniques and traditional cakes
and tarts. Techniques will reappear
throughout the term in order tofamiliarize you with their various
applications.

As you begin to master fundamental
techniques, such as making a génoise
sponge, your proficiency will allow you
to focus more on decoration. You will
also be introduced to large entremets
and more advanced chocolate work.

The Superior Pâtisserie level combines
all the knowledge, techniques, andartistic skills earned, and encourages
you to personalize every piece of yourwork. You will produce complex andhighly decorated pastries and gateaux.
You will be encouraged to develop yourcreative flair, and produce modern
plated desserts, using the latest
innovation techniques.

Alongside Diplôme de PâtisserieDIPLÔME DE BOULANGERIE
You can master the art of bread making along with pastry. In some of our institutes you can study the Diplômede Pâtisserie and Diplôme de Boulangerie at the same time, ideal for students eager to be qualified in both fields.

14

CULINARY ARTS PROGRAMMESBoulangerie
Learn classical French bread making techniques and processes for making bread. Make speciality danish, regional andartisan breads and learn how to apply advanced yeast production methods.

CERTIFICATES
Boulangerie
Basic Boulangerie A practical course where you will learn
the techniques, bases and fundamentals with which you can
prepare different types of bread. This course includes thetypes, properties, combinations and applications of bread in
different regions of France and the world.

DIPLOMA

Advanced Boulangerie During this certificate, you will

Diplôme de Boulangerie

make breads with longer fermentation periods, whilelearning techniques like petrissage (kneading) and façonnage(molding). You will learn the process to make natural yeast,base of polish mass and for each class, the combinationof breads and assorted small and large Viennoiserie arepresented.

Le Cordon Bleu has designed specialised programmes
focusing on bread baking and the art of viennoiseries
based on understanding, learning and masteringboulangerie techniques. The courses have been developedby professional chefs and bakers which encompasses theknowledge and expertise of the boulangerie traditions.

Health and Plant-based Gastronomy
DIPLOMAS
Diploma in Plant-Based Culinary Arts
This diploma focuses on crafting excellent dishes solely
from plants, providing a creative repertoire of productknowledge, skills and recipes. Within the programme
students will explore a wide range of vegetables, fruit, nuts,
seeds, grains and pulses, gaining an in-depth knowledge
on ingredient varieties and innovative culinary uses.
Available: London, Paris

Diploma in Pâtisserie Innovation andWellness

CERTIFICATE

Launched in 2021 in Paris and London institutes, this
diploma proposes a revolutionary take on the art ofpastry and creation of products with emphasis on design,
structure, new ingredients and the application of nutrition
advice and wellbeing. Students will develop their creativity
and try innovative recipes using new ingredients whilst
employing good nutritional practice.

Certificate in Plant-Based Pâtisserie
The most innovative, on-trend developments in theculinary world is the move towards sustainable diets andplant-based ingredients. This course provides plant-based
substitutions with respect to the classical techniques andskills of pâtisserie art and science. Recipes incorporate
new ingredients which are rapidly evolving the pâtisserie
space, such as potato starch and inulin, and techniques inaeration, emulsification, thickening and setting.

The programme received a “vegan culinary education”
award from PETA association.
Available: London, Paris

Available: Online

15

CULINARY ARTS PROGRAMMES

Cuisines of the World
Le Cordon Bleu has designed a range of specific programmes themed around local cuisines or specific topics using thesame teaching method as its core diplomas and keeping a focus on a practical approach.

TURKISH CUISINEMEXICAN CUISINE

A versatile certificate making the most of Le Cordon Bleu’s
126 years of excellence in culinary arts education andTurkish cuisine techniques. The Turkish Cuisine Programme
offers rich content through exquisite techniques andrecipes preserved over centuries, and through lectures
on Turkish culinary heritage. The courses are taught by Le
Cordon Bleu Chef Instructors and Guest Chefs in English
and the demonstration are translated into Turkish.

Mexican cuisine is one of the most varied and richest
cuisines in the world, and has attained status by UNESCO
as an Intangible Cultural Heritage of Humanity. Famous
for its distinctive, aromatic and sophisticated flavours,
it encompasses culinary traditions passed down fromgeneration to generation. Learn the techniques,preparations,culture,historyandsophisticatedpresentations with Le Cordon Bleu style.

THAI CUISINEPERUVIAN CUISINE

Approved and endorsed by the Thai government
authorities, this innovative professional Thai cooking
course has been created by expert Thai chefs and is taught
in the same way that French cuisine is: using the “watch,learn and do” method, where students observe a cooking
demonstration, followed by hands-on practice in ourpractical kitchens for each recipe. The course provides acomprehensive professional Thai Cuisine curriculum withmore than 200 recipes of traditional, regional, royal andmodern contemporary Thai dishes.

This three-level Diploma has been developed so thatparticipants gain essential knowledge in the traditionaland regional cuisine of Peru, while at the same time being
able to create modern and innovative Peruvian cuisine.
Taught by Le Cordon Bleu Master Chefs, the course takes
6 weeks to complete. The programme is now available tostudy online.
Additionally, we have an online Peruvian Cuisine
programme (496 hours). In this Diploma you will develop
skills in the fundamental preparations and techniquesof Peruvian gastronomy, with a full understanding of its
ingredients, flavours and history, including the creative
process involved in Modern Peruvian Cuisine.

JAPANESE CUISINE

Learn Japanese knife techniques, specialist Japanese
ingredients, cooking methodologies and exquisite
presentation skills whilst gaining a deeper insight into
the seasonality consciousness for which Japanese cuisine
is so highly regarded. Commissioned by the Japanese
Government, this programme will provide you with reallife insight into the culture and etiquette behind Japanesecuisine, and the broader intangible cultural heritage of“washoku” as acclaimed by UNESCO.

SPANISH CUISINEFor centuries, Spanish cuisine has influenced manystyles of food. Recipes and techniques were passed down
through generations of passionate home cooks to now
grace the finest restaurants around the world. The Spanish
Cuisine Diploma is a 9 month programme.

BRAZILIAN CUISINEDISCOVERY OF ASIAN CUISINESThe Brazilian Cuisine Diploma brings together thecountry’s culinary tradition with its authenticity, history
and regional culture, its products and ‘know how”.
The technical Brazilian heritage from the different
preparations, dishes and recipes focus on the study anduse of the local ingredients, while following the principles
of seasonality and sustainability, and respecting thespecificity for each Brazilian region.

This 6-month training programme enables students todiscover and understand the cuisines of four East-Asian
countries: Thailand, China, Korea, and Japan. Coming soon!

16

HOSPITALITY AND CULINARY MANAGEMENT

Hospitality and Tourism
Bachelor of Business International HotelManagement

DIPLOMAS
Diploma In Culinary Management

The International Hotel Management degree creates
globally-focused, multi-skilled, career-ready hospitality
leaders, targeted at inspiring leaders for the dynamic
world of hotel or resort management. The degree explores
critical analysis of management styles and strategic
thinking processes required to succeed.

The Diploma in Culinary Management has been designed
to provide the knowledge and skills to succeed in a culinary
career, whether one aspires to own a food business or
achieve a managerial position within the kitchen. By theend of the course, you will be able to demonstrate yourinnovative ideas in the setting up and development of
your own business.

Available in: Australia, Mexico

The programme can be integrated with Grand
Diplôme®, Diplôme de Cuisine or Diplôme de Pâtisserie
as a package offer (see pages 12-14).

Bachelor of Business in International
Hospitality Management
The 3-year degree offered in partnership with Paris
Dauphine PSL University offers a complete training in thefields of management including finance, human resources,
marketing, professional culture and basic knowledge of
culinary arts. Graduates are trained to undertake various
careers in the food industry, including Accommodation
Management, Catering and Beverage Management,
Customer Experience Management, Event Creation, as
well as Finance and Marketing functions in the Cateringand Hotel Industry.

Advance Diploma in Professional Cookery
This is an accredited programme by the Department ofSkills (Malaysia) which includes a compulsory Industry
placement segment (3 months) for anyone who completes
the 9 months of Diplôme De Cuisine, Diplôme De Pâtisserie& Diplôme De Boulangerie. This program assists students
to be ready to work as a professional chef in the industry.
Available in: Malaysia

Available in: Paris

BACHELORS

Bachelor in Hospitality and Tourism
Business Management

Bachelor of Business International
Restaurant Management

The degree develops and promotes cultural identity,contributing to the tourism and hospitality trends, thus
responding to the expectations of the international market.
Graduates will have competencies in administrative
management of services, undertaking and creating new
business alternatives in the sector with a comprehensive
and global vision.

This degree prepares individuals for a range of careers
at management level in restaurant businesses, foodand beverage consultancy, and related food production& service operations. It has a strong focus on theentrepreneurial and culinary aspects of the world of
hospitality, including small business management,
marketing, wine and beverage management.

Available in: Peru, Mexico

Available in: Australia, Mexico

17

HOSPITALITY AND CULINARY MANAGEMENT

Hospitality and Tourism
BACHELORS

Bachelor of Business Administration
The Bachelor of Business Administration aims to develop
deep understanding across a range of hospitality andbusiness disciplines to foster practical skills appropriate
for a broad range of careers. Theory and practice are
given equal emphasis to provide a holistic understandingof the knowledge of and skills needed to start or manage
a business. For the Bachelor of Business Administration,
you can select one Major and up to nine Electives if you
wish, or even two Majors and no Electives, with a range ofchoice in between.
Available in: Australia

Bachelor of Business
The Bachelor of Business focuses on professional andpersonal development, combining contemporary student
and employer requirements with the latest practical andtheoretical knowledge. This course includes immersive
work-integrated learning that allows you to explore arange of actual roles and options across the hospitality
spectrum. This is a very hands-on course which requires
supervised placements and a desire to learn on the job.
All units combine theory and practice to prepare you for
immediate employment on graduation. For the Bachelor
of Business students must select one of the 13 majors on
offer at the end of their first year.
Available in: Australia

MASTERSMSc Hospitality Innovation Management
Offered in partnership with Birkbeck University of
London, this distinctive course draws on both academic
and professional expertise to provide the opportunity
for personal and professional development within thehospitality industry.
Available in: London

Master of International Hospitality
Management
This two-year full-time degree includes a 6 month Work
Integrated Learning placement, and aims to fast trackan individual’s career into senior management positions
worldwide. The Masters explores hospitality leadership,
strategic principles, service quality management, project
management, and risk management in a global context.
Available in: Australia

18

HOSPITALITY AND CULINARY MANAGEMENT

Gastronomy and Business

BACHELORS

to Plate’ context; and how this is successfully applied ina range of business-oriented culinary settings. A new
pathway is available, where students choose between
a Food Entrepreneurship or Hospitality Management
stream and the chance to intern anywhere in the world.
Students will learn to conceptualise, create, promote,commercialise and manage the culinary product or service
in a global context.

Bachelor of Business Administration in
Culinary Industry Management
This degree, jointly delivered by Birkbeck University of
London and Le Cordon Bleu London, provides a firm
foundation in culinary techniques and management
studies that are not only applicable to food businesses
but also across other service industries. Students will
gain experience of a real food business work environment
through an internship component whilst also developing
their academic, practical and interpersonal skills.
Graduates will be equipped to enter a variety ofmanagement careers in the food industry, including retail,product development, restaurants, hotels and marketing.

Available in: New ZealandBachelor in Gastronomy and Business
Management
The degree teaches future business professionals
with solid knowledge in projects and culinary business
management. Graduates will be able to differentiatethemselves in a demanding and competitive market
applying new culinary trends, innovation, sustainability
and social responsibility in catering and food businesses
or starting their own venture.

Available in: London

Bachelor of Culinary Arts & Business
The Bachelor of Culinary Arts and Business is an NZQA
level 7 accredited three-year programme of study. This
innovative degree focuses on developing knowledge
and appreciation of fine food and beverage in a ‘Paddock

Available in: Peru, Mexico, Chile

19

HOSPITALITY AND CULINARY MANAGEMENT

Gastronomy and Business
MASTERS

MSc Culinary Innovation
Management
With an emphasis on innovation within the fieldof culinary arts and management, this one-year
programme aims to prepare students to shape
the future of the food industry with a creative,
sustainable and entrepreneurial approach.
Available in: London

Master of Applied Hospitality
Management
Combining industry-led experience with cuttingedge teaching, the Master of Applied Hospitality
Management focuses on the skills, understanding
and knowledge to be a leader in hospitality
management. Emphasis is placed on acquiring
the ‘soft’ as well as technical skills required to
manage a modern hospitality business, from
hospitality operations to business continuity
management. Service quality management andproject design are integral to the course, alongwith business planning, both of which set thefoundations for an entrepreneurial and creativemindset. As well as offering industry placement,
the Master of Applied Hospitality Management
also allows students who perform well in theirstudies to take an industry-based action research
project.
Available in: Australia

Master of Business Administration
Whether you want to join a hospitality business, agovernment organisation, an established firm, oreven start your own, the career options with the
Master of Business Administration are virtuallylimitless. Build the professional skillset needed todeal with challenges in the corporate world. You
will have an opportunity to study the operationsof organisations, strategy, design and production,
resource acquisition, business processes andmore. The Master of Business Administration has
12 Specialisations on offer for students who wantto customise their degree outcomes to suit theircareer path and aspirations.
Available in: Australia

20

HOSPITALITY AND CULINARY MANAGEMENT

Nutrition and Food Science
BACHELORS

Bachelor in Nutrition
This programme forms nutrition professionals with asolid base in the fields of health, food science and culinary
techniques to create balanced diets. Graduates will get afull understanding of current challenges in resources andthe solutions with research to respond to the alimentaryneeds of populations.
Available in: PeruDIPLOMA
Diploma in Gastronomy, Nutrition And Food
TrendsExplore gastronomy through practical elementary
culinary skills alongside the principles of Nutrition. The
programme focuses on current food trends and how
nutrition, health and food interact. Students are to adapt
recipes, create innovative dishes using global flavours andacquire knowledge of seasonality and sustainability.
Available in: London, Paris

Alimentation and Industry Engineering
BACHELORS
Alimentary Industries Engineering
The degree forms highly competitive professionals in thefood industry, with the ability to innovate in state-of-theart processes, products and food technologies. Graduates
will develop sustainable projects including conservation,transformation and merchandising of foods, with theaim to obtain higher quality and productivity in a view of
expanding to international markets.
Available in: Peru

21

WINE & BEVERAGE PROGRAMMES

Wine and Management
DIPLOMAS
Diploma in Wine and Management
This programme is a full-time course where students
acquire in-depth knowledge of the wine industry throughboth theory and practical training. Considered as oneof the most innovative and professional wine courses inFrance, Le Cordon Bleu Paris enables students to develop a
broad range of skills from wine assessment, knowledge ofviticulture and vineyards, managerial and financial skills,
an understanding of trends in the sector, and food andwine pairings.
The course is complemented by 4 vineyard tours withstructured tastings, wine-maker and industry professional
meetings, culminating in 3 highly sought-after industry
internships.

Diploma in Wine, Gastronomy andManagement

Students gain in-depth knowledge of French vineyards aswell as the open-minded approach to world wines essential
for understanding wine production worldwide.

Developed by Le Cordon Bleu London’s Wine Development
Manager, a Master Sommelier and former best sommelier
in the UK - our Diploma in Wine, Gastronomy andManagement combines the theory of wine knowledge
with a strong emphasis on practical learning This course
will provide you with an in-depth knowledge of wine, its
integration with gastronomy and their management
within a commercial environment. Field trips to renowned
wineries, breweries, and distilleries, as well as visits toprofessional tastings, make this one of the most innovativeand professional wine programmes in the UK.

This programme has been designed for those looking fora unique wine course. It is an important stepping stone
for future entrepreneurs who plan to open a wine bar, awine shop or to specialize in international business or wine
tourism.
Available in: Paris

The Diploma includes 2 terms of study at Le Cordon Bleu
London, which may be followed by a 3 month internship.
The course can also be studied in non-consecutive terms.
Available in: London

COURSE
Intensive Wine Course
This 2 or 3-weeks intensive course provides a variety ofexpertise on the art of tasting, the discovery of French andEuropean wine regions. It will provide fundamental skillsin this field to professionals in culinary arts.
This programme has been designed for people working in
the restaurant industry, in the kitchen or services seeking
to learn about wine, and professionals in the culinary arts
seeking to acquire technical knowledge to market wines.
Available in: Paris

22

WINE & BEVERAGE PROGRAMMESCERTIFICATES

Certificate and Diploma in Wineand Beverage Studies
Le Cordon Bleu offers a range of Certificate and Diploma
in Wine & Beverage Studies providing industry relevant
education in wine and beverages to students wishing to build
knowledge and skills in the hospitality sector.
The programmes include professional wine tastings, sensory
evaluation and emphasis on practical skills and is designed tobe highly interactive.
As such, it aims to develop the students’ passion in wine andbeverage and provide them with theory, experience and apractical approach.
At Le Cordon Bleu, you will also find a variety of introductions
to fine beverages such as coffee, sake or pisco and trainings
to the art of bartending.

SHORT COURSES
Wine, Spirits and Other Beverages Short Courses
Le Cordon Bleu offers an array of short courses of different length, whether day, evening or a few weeks, to discover the
many facets of wine and other drinks.
The courses are aimed at both novices and true connoisseurs wishing to gain an understanding of, or fully discover, theworld of wine as well as the complex exercise of food and beverage pairing.
There are no prerequisites to enrolling in these short courses.

23

CONTINUING EDUCATION AND BUSINESS CONSULTING

A range of culinary and higher education programmes are offered to expand one’s knowledge, create opportunities,
advance careers or take them in new directions, enhance skills, and encourage new ways of thinking and understanding.

Continuing Education, Advanced Techniques& Masterclasses

Perfect your techniques and consolidate your expertise and skills with a wide array of courses dedicated to Cuisine,
Pastry, Bakery, Hygiene, Oenology and more. The programmes present new techniques to discover and master themodern technology used in today’s gastronomic world.
The classes include specific courses on advanced culinary techniques, the art of sugar, chocolate, cake decorating, cheeseand boulangerie skills and are designed for professionals and Le Cordon Bleu graduates who wish to strengthen theirknowledge in a particular field. Offer varies from campus to campus.

Advanced Studies in Gastronomy (HEG)
The Advanced Studies in Gastronomy (HEG) programme, created and run
by Le Cordon Bleu Paris, in partnership with Reims Champagne-Ardenne
University, will provide a multidisciplinary education which aims to highlight
all the scientific, cultural, sociological, economic aspects which constitute theworld of taste and gastronomy.
This training (5 days in Paris and 5 days in Reims) also meets the changes andchallenges in the evolution of food production and consumption. Students
are taught by university professors and renowned researchers (INRA,
CNRS), Le Cordon Bleu Paris Chef Instructors, and gastronomy and foodprofessionals.
Available in: Paris

Business consulting
Le Cordon Bleu proposes tailored solutions to companies in the culinary and hospitality sector, from operations torecruitment, restaurant management to event organisation. For any enquiries, please contact us on: lcbl.eu/az3
24

ONLINE LEARNING PROGRAMME

Online Learning programme
100% ONLINE HIGHER EDUCATION CERTIFICATES
Study anywhere in the world with Le Cordon Bleu’s
100% online Higher Education Certificates,delivered in English. Study six months full time orpart time equivalent in a range of post graduate andundergraduate certificates, listed below.

For all Undergraduate Certificates, please enquire:• Graduate Certificate in Business Administration• Undergraduate Certificate in Gastronomy• Graduate Certificate in Hospitality Decision Making• Graduate Certificate in Hospitality Leadership• Graduate Certificate in Hospitality Management• Undergraduate Certificate in Business• Undergraduate Certificate in Food and Beverage Management• Undergraduate Certificate in Food Merchandising• Undergraduate Certificate in Hospitality Management• Undergraduate Certificate in Event Management• Undergraduate Certificate in Tourism Management• Undergraduate Certificate in Hospitality Financial Management• Undergraduate Certificate in Hospitality Marketing

ONLINE SHORT COURSESLe Cordon Bleu offers a variety of online learning courses*, giving the opportunity to pursue education in a flexible online
format worldwide. Ranging from 4 to 10 weeks, these short, industry-relevant courses taught by industry leaders andexperts will support any career linked to gastronomy.
Most online courses are available in two study options, Premium or Self-Study, providing you the flexibility to study
your way.
• Certificate in Plant-Based Pâtisserie• Art & Science of Multi-Sensory Dining• Challenges and Solutions in The Global Food System• Cheese Making: A Whey with Curds• Content Writing for Food, Wine & Tourism Businesses• Entrepreneurship in Food Business• Food Business Innovation: Bring your Dream to Market• Food in Art• Food Photography• Food Writing for Publication• Gastronomic Tourism• Gastronomy & Nutrition• Introduction to Japanese Soba & Udon
• Introduction to Japanese Sake - COMING SOON
• Madrid - Curso de Cocina Arroz Con Pato y Fresas• Mexico - Los Caminos del Vino - COMING SOON
• Plant-Based Diets: Nutrition & Wellness• Principles of Gastronomy• Raw Food Essentials• The Art of Fermentation• Wine Tasting Certificate• Writing & Publishing Recipes*Online Learning is currently unavailable in North America And China.

25

SHORT COURSES

Culinary Discovery and tailor-made courses

Le Cordon Bleu offers a great selection of short gourmet courses in most of its institutes. From one day cooking courses
and evening classes to several days with thematic courses and workshops on specific techniques, the courses are designed
for professionals and food enthusiasts wanting to have more confidence in the kitchen or brush up their skills. The courses
are a perfect taster of the teaching method we use for the professional programmes, whether in cuisine, pastry or bakery.
The short courses are also available for private groups and corporate clients looking for a unique team building activity.
These hands-on workshops take place in the practical kitchen and are taught by our Le Cordon Bleu Master Chefs. All
necessary ingredients, course content and equipment are provided.

26

Your next gastronomic experience in Paris

CULINARY WORKSHOPS • DEMONSTRATIONS • TASTINGS • WINE DISCOVERYCONFERENCES • EVENTS • PRIVATE HIRING • TEAM BUILDING

nationaux© Didier Plowy - Centre des monuments

NEW

Le Cordon Bleu is proud to have been chosen by the Ministry of Culture to propose culinary shortcourses and demonstrations, conferences and wine tastings in an exceptional environment. At the
Hotel de la Marine, Le Cordon Bleu proposes a unique space dedicated to gastronomy overlooking theConcorde and the Rivoli arcades.

Coming soon!
“Our ambition is to offer a variety of experiences to a large French and international
public through numerous workshops and activities based on the heritage of Frenchand international gastronomy, led by Le Cordon Bleu Chefs.”
says Chef Eric Briffard, Meilleur Ouvrier de France,
Director of Culinary Arts and Head of the Le27
Cordon Bleu Paris Institute.

LA BOUTIQUE

Le Cordon Bleu at home

Le Cordon Bleu chefs regularly select and recommend a range of bespoke pantry staples, all made using traditional
techniques, which are sure to delight all gourmets and can be used in a variety of recipes.
For those with a keen interest in cuisine, Le Cordon Bleu has a range of professional equipment: knives, kitchen utensils,
accessories, and an elegant selection of original gift ideas. They are available in our institutes and from our online boutiques.

SWEET & SAVOURY
GOURMET FOODSTEA TOWELS,APRONS & CLOTHING

WINE ACCESSORIES& GLASSESCOOKING & PASTRY UTENSILSBOOKS & GIFTS28

MEDIA & PUBLICATIONSLe Cordon Bleu and the media
Le Cordon Bleu inspires major national and international press, as well as cinema. Our network of institutes are often
invited to participate in television shows, whilst Hollywood have shown a keen and long-lasting interest in Le Cordon Bleu.
Le Cordon Bleu is very active in high level culinarycompetitions around the world, whether it is hosting them,
being part of the judging panel, or else competing. As stellar
examples of these engagements, Le Cordon Bleu has hosted
several San Pellegrino competitions throughout the world,
has been jury year on year at various culinary competitions
such as San Pellegrino, Taittinger and ‘Jeune chefs rôtisseurs’competitions around the world, Horeca Lebanon, andnumerous chefs have competed and were awarded the ‘Un
des Meilleurs Ouvriers de France’ competition.

Le Cordon Bleu has been involved in a variety of TV series,
documentaries, movies and press publications. Le Cordon
Bleu videos on Chinese ingredients has won the highest
award at the 16th Shanghai Silver Pigeon Award (2021) in
the field of communication of international expression ofChinese culture. In Brasil Le Cordon Bleu even has its own
cooking show on Band TV channel called Le Cordon Bleu
Sabor y Arte, where Le Cordon Bleu Master Chefs showcase
their art and knowledge to their audience.
The institute experts are also regularly invited to be part ofjudging panels for major TV shows, such as Master Chef and
Top Chef, and competitions worldwide. In 2021, Le Cordon
Bleu participated in the newest Sony Pictures documentary
about Julia Child, Julia, featuring President André Cointreau.

Le Cordon Bleu acts also as a training base to prepare teams
competing in professional contests such as the World Skill
Competition hosted in China. Le Cordon Bleu’s involvementin these diverse competitions around the world enable
the institutes to grow closer to the ever evolving rules andstandards of contemporary gastronomy, and the means toachieve excellence.

29

MEDIA & PUBLICATIONS

Books
To inspire gastronomy enthusiasts and satisfy their interest in the Culinary Arts, Le Cordon Bleu regularly publishes books,
many of which have been greeted with global success, some becoming references in the field of culinary training.
Le Cordon Bleu Home Collection, for example, has beentranslated into 17 languages, with more than eight million
copies sold. Likewise, Le Rêve de Sabrina collection is the only
series of general cookbooks to have been published in Korean
and Chinese.
In 2008, Le Cordon Bleu worked in close partnership with
Larousse to publish Le Petit Larousse du Chocolat, today
translated into 5 languages. A collector’s edition was publishedin 2015, and in 2016 it won the ‘best book’ prize in the chocolate
category at the Gourmand World Cookbook Awards. In 2019, it
was revisited and published in English as the Chocolate Bible.
In line with its professional methodology, Le Cordon Bleu has
worked on a number of cookbooks using local ingredients
prepared and cooked using French culinary techniques: Korean
Kimchi & Le Cordon Bleu, Quinua, herencia de los Andes,
Madame Pomme de Terre (in partnership with Slow Food) and
La Papa, del antiguo Perú al mundo moderno.
In March 2012, Somtum, A Meeting of Flavours, Tastes &Cultures, a book entirely devoted to papayas and written
by Le Cordon Bleu, was awarded first prize for best
cookbook in the Asia category at the 17th Gourmand World
Cookbook Awards.
In 2016, Le Cordon Bleu published two successful books, L’Écolede la Pâtisserie (Larousse) and Alta Cocina en tu mesa (Espasa).
They were translated in several languages around the world.
In 2019, the Peruvian Cuisine Traditional Stories was publishedby Le Cordon Bleu Universidad. It showcases the relationshipbetween the local cuisine of Peru and its history.
In 2020, A Culinary Journey sees the day as a collection of 70
recipes by Le Cordon Bleu Alumni. The book gathers all-time
French gastronomy and international cuisine classics, andprovides a deep-dive into the expertise of Le Cordon Bleu
graduates talent and outstanding careers.
In 2021, Le Cordon Bleu published L’École de la Boulangerie(Larousse) which won an award at the international Gourmand
World Cookbook Ceremony.
Coming soon: Confectionary School and Brasilian Gastronomy.

30

LE CORDON BLEU RESTAURANTS AND CAFÉRestaurants Le Cordon Bleu
QHUSI TALLER RESTAURANTEThe Qhusi training restaurant and bar,situated nearby the Le Cordon Bleu campus in
Miraflores, Peru, offers guests the opportunity
to try authentic Peruvian dishes created withclassical French techniques, all in an elegant
and welcoming environment.

SIGNATURES

In keeping with our tradition of excellence,
Le Cordon Bleu proudly offers our in-houserestaurant, Signatures Restaurant, on the
grounds of Le Cordon Bleu Ottawa and
Rio de Janeiro insitutes. The restaurant in
Ottawa was honoured to receive the TOP CHOICE AWARD’S
2018 TOP FINE DINING RESTAURANT.

CORD

Launched in June 2022, CORD is thefirst dining concept to open in theCity of London by Le Cordon Bleu. It
offers a unique combination under
one roof: a fine dining destination restaurant, an all-day café
and an arm to its very own Le Cordon Bleu Culinary Institute.

Cafés Le Cordon Bleu
In Shanghai (China), Paris (France), London (United
Kingdom) and soon in Rio de Janeiro (Brazil), and to be
sure many more in the future.
Working alongside our creative Chefs, the Café createsthe most exceptional array of culinary delights with amenu inspired by the changing seasons.
Using only the finest ingredients, we offer a rangeof freshly made artisan breads baked on site,
accompanied by a delicious and unique range ofviennoiseries, entremets, pâtisseries, salads andgourmet sandwiches.
Lunchtime also offers a variety of seasonally inspired
soups and chef’s daily specials, all of which are madeusing traditional French techniques and seasonal
ingredients.

31

PRACTICAL INFORMATION

Application
Visit our website for more information on Le Cordon Bleu institutes, programmes and application details: cordonbleu.edu

Book a Tour & Open House
If you are interested in learning more about Le Cordon Bleu, you are invited to book a tour or register for an OpenHouse event directly on the institute website. It is the perfect way to see the state-of-the-art facilities at the campusof your choice as well as to discuss directly with a member of staff.

Enrolment enquiries?
Contact your local representative who will be able to support with any questions you may have on any Le Cordon Bleu
institutes.
NORTH AMERICA
USA/Canada
1460 Broadway, Lobby 1, New York, NY
10036 USA
Email: howtoapplyusa@cordonbleu.edu
Web: cordonbleu.edu/usa
Tel: +1212 6410331
Toll Free (within North America): +844
2801009
CENTRAL & LATIN AMERICA
MexicoAv.Universidad Anáhuac # 46 Lomas
Anáhuac, Huixquilucan Edo. Mexico, 52786
Email: mexicohub@cordonbleu.edu
Tel: +52 55 6520 8166BrazilRua da Passagem 179, Botafogo, Rio deJaneiro, Brasil. CEP 22290-031
Email: brasilinternacional@cordonbleu.edu
Tel (Mobile): +5521997166110
Peru
Universidad Le Cordon Bleu
Av. Salaverry 3180 Magdalena del Mar,
15076, Lima, PerúE-commerce: ecommerce.ilcb.edu.pe
Email: Informes@ulcb.edu.pe
Tel: +511 6178310
Instituto Le Cordon Bleu
Av. Vasco Nuñez de Balboa 530 Miraflores,
15074, Lima, Perú
Email: Informes@cordonbleu.edu.pe
Tel: +511 6178300

EUROPE
United Kingdom
15 Bloomsbury Square, WC1A 2LS
LondonEmail: lcbe@cordonbleu.edu
Tel: +442074003900
France13-15 Quai André Citroën, 75015 Paris
Email: paris@cordonbleu.edu
Tel: +33 (0)1 85 65 15 00
ASIA
China
2F, Building 1, No. 1458 Pu Dong Nan
Rd, Shanghai, China 200122
Email: china@cordonbleu.edu
Tel: +864001181895
TaiwanNo. 1, Songhe Rd., Xiaogang Dist.,
Kaohsiung City, 81271, Taiwan
Email: taiwan@cordonbleu.edu
Tel: +886800307688

Thailand
Trendy Office Building Level
6, Sukhumvit Soi 13, Wattana
Bangkok 10110, Thailand
Email: thailandhub@cordonbleu.
edu
Tel (Mobile): +66882015169
Indonesia
Wisma 46 Kota BNI 48th Floor
Jln. Jend Sudirman Kav. 1 Jakarta.
10220 Indonesia
Email: indonesiahub@cordonbleu.edu
Tel: +62811900421
India
Bangalore
Tel: +91 88844 00775
Delhi NCR
Tel: +91 84478 61198
MumbaiTel: +91 96192 75876
Tel: +91 98198 78173
Email: india@cordonbleu.edu

Korea
Le Cordon Bleu Korea RSU Suite 1714,
Hanshin Intervalley 24 West Bldg., 322
Teheranro Gangnam Gu, Seoul, 06211
Korea
Email: koreahub@cordonbleu.edu
Tel: +8226204 5775

OCEANIA
Australia
Days Road, Regency Park, South
Australia, 5010 Australia
Email: australia@cordonbleu.edu
Tel: +6188348 3000

Japan
ROOB-1, 28-13, Sarugaku-cho,Shibuya-ku, Tokyo 150-0033 Japan
Email: japanhub@cordonbleu.edu

New Zealand
52 Cuba Street, Te Aro, Wellington
6011, New Zealand
Email: nz@cordonbleu.edu
Tel: +6444729800

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