Today the two campuses, together with the new one in Tokyo, teach professionals and amateurs from over 50 countries. At the end of each course, students receive a certificate. Upon completion of all three they earn the Diplome de Cuisine or the Diplome de Patisserie. Courses are scheduled so that cuisine and pastry classes can be taken simultaneously. Completion of all six leads to the Grand Diplome Le Cordon Bleu.
All instruction is in French.
Classes are taught in French with translation into English. Subject matter covers all sorts of dishes including roasts, dim sums, breads and cakes. Tourists are allowed to drop in and join a half day class at the school. Nancy Freeman is a San Francisco-based freelance writer whose food stories have appeared in the San Francisco Magazine, The Contra Costa Times, Filipinas and Morsels, a publication of the American Institute of Wine and Food. Best Whisks Sally travels to Portland, Oregon to find the ultimate kitchen accessory.