Le Cordon Bleu, the Institute of Culinary Arts
With 125 years of teaching experience, Le Cordon Bleu is the leading global network of Culinary Arts and Hospitality Management Institutes, training 20 000 students of more than 130 nationalities every year.
Le Cordon Bleu offers a range of widely recognized educational programs in the fields of gastronomy, wine, hospitality, and tourism, from initiation in culinary techniques through to MBA.
Ever since the first institute opened in Paris in 1895, the philosophy of Le Cordon Bleu has been to reach the very highest level of excellence whilst perpetuating traditions and acting as a pioneer in guiding each generation, around the world, in evolutions in the Culinary Arts. Le Cordon Bleu aims to foster the unique way in which its teaching programs are designed to maintain and further develop its leadership in a highly competitive global market.
Le Cordon Bleu Paris campus is located in the 15th district of the capital and welcomes students from all over the world. The institute’s contemporary premises provide students with the most innovative classroom setups and pedagogical material, to learn and assimilate Cuisine, Pastry, Bread baking techniques as well as Wine, Culinary and Hospitality Management skills. The educational programs include Certificates, Diplomas, Bachelors, and MBA. The campus also includes a practical room dedicated to Asian cuisine, a wine cellar-style wine room as well as a rooftop vegetable garden intended to teach students how fruit, vegetables, herbs, and edible flowers are grown in an urban setting.
Le Cordon Bleu’s academic team includes Chefs instructors, university professors, international experts, and renowned specialists from the culinary, tourism, wine, and hospitality fields. Their teaching actively encourages the influence of French expertise disseminated daily; whilst also dedicated to defending local heritages.
Le Cordon Bleu Paris Academic Programs
The Grand Diplôme®, a passport to an international career, can be taken in the space of just nine months. To be awarded the Grand Diplôme®, students will have learned classic French cuisine and pastry culinary techniques, to better meet the needs of the Culinary Arts around the globe.
For those wanting to specialize, the institute has a range of Culinary Arts training programs and diplomas, in Cuisine, Pastry, and Bread baking. These professional programs begin with important basic skills before moving on to more advanced techniques, whilst exploring French culinary traditions, world cuisines, and current trends. Le Cordon Bleu also offers a Diploma in Culinary Management, ideal for chefs aiming to open their own business after graduating. All the key skills for running a business are taught in just 3 months.
For aspiring managers, Le Cordon Bleu has a range of diplomas and programs dedicated to the Hospitality and Restaurant fields in partnership with Paris Dauphine-PSL University. The Bachelor of Business in Culinary Arts Management and the Bachelor of Business in International Hospitality Management provide operational and managerial expertise and hands-on experience in competitive and international sectors. The institute’s position as a higher education establishment is further strengthened thanks to the launch of an MBA in International Hospitality and Culinary Leadership. This program is aimed at experienced managers, who are fully aware of the challenges and specifics of a market that is continuously evolving. The MBA will support their strategic professional development, as they progress towards management, senior executive, or even entrepreneurial positions.
For students who are keen to rapidly develop their palate, critical appraisal of wines from around the globe Learn about vineyards and production as well as mastering management tools, Le Cordon Bleu Paris’s Wine and Management program, in partnership with Reims Champagne-Ardennes University, provides the perfect solution. The program includes 4 months of business internships. A combination of theory and practice enables students to acquire the necessary expertise and soft skills to become a wine industry professional.
For those looking to develop their knowledge in the world of gastronomy and food, Le Cordon Bleu offers two unique and multidisciplinary programs. The Diploma in Gastronomy, Nutrition & Food Trends is a new 3-month course, specially designed to meet the increasing demand for studies on health problems related to food. The Advanced Studies of Gastronomy (Hautes Etudes de la Gastronomie) is a two-week continuing education experience to discover and understand the factors that have influenced today’s culinary sector.
For professionals with a thirst for knowledge, who are also looking to pursue new professional opportunities and discover new horizons, the institute offers short courses. Taught by the institute’s Chefs and by leading professionals, who are recognized both in France and around the globe, the masterclasses and perfecting skills classes allow participants to increase their technical know-how, master new recipes and discover innovative technologies in Cuisine, Pastry and Bread Baking.
- Website: https://www.cordonbleu.edu/paris/home/en
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