Culinary Arts in French Technique

The preferred minimum age for all courses is 18. All applicants should include Le Cordon Bleu application form together with a Curriculum Vitae(résumé), a letter of motivation and a nonrefundable application fee. Once the candidate has been accepted by the admissions jury, Le Cordon Bleu will send a letter of acceptance which will include all the necessary information regarding the payment of tuition fees as well as the interior rules.

Language of the courses depends by country. In Paris Basic and Intermediate level demonstrations are given in French and translated into English. By the time you reach the Superior level, you should feel comfortable following the class instructions in French.

The weekly Schedule are for Cuisine (3 demonstrations & 3 practical classes) and for Patisserie (2 demonstrations, 2 practical classes) Demonstrations and Practical classes are scheduled Monday through Saturday at any of the following times: 8:30am, 12:30pm, 3:30pm and 6:30pm. The schedule is posted for the full session at the beginning of term.

Le Diplôme de Cuisine (6-9 months)
Le Diplôme de Pâtisserie (6-9 months)
Le Grand Diplome (9 months)

Diplomas of Le Cordon Bleu are recognized worldwide and serve as passports in the Culinary World!

Following on from the superior level of Le Cordon Bleu Diplomas, Le Cordon Bleu "Certificats de Perfectionnement Professionnel" are
continuing education programs ideal for those looking to perfect and learn new techniques and to discover new products, textures and
technologies. These certificates focus on refining the skills gained in the first three levels of the Diplôme de Cuisine and/or Patisserie
and taking them to a new level.

With over 100 years of teaching experience, Le Cordon Bleu has become one of the worldwide leaders in culinary and hospitality education.

Our philosophy of achieving excellence through constant practice and refinement remains the same, even as the institute grows to meet the needs of the contemporary culinary industry by creating hospitality industry programs, Le Cordon Bleu has evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes. Le Cordon Bleu encompasses 28 schools in 15 countries that foster a unique multi-cultural environment, with students that come from more than 75 nations.

Through its international faculty of Master Chefs, Le Cordon Bleu is dedicated to preserving and passing on the mastery and appreciation of the culinary arts. Our Master Chefs have all trained at the world's finest restaurants, hotels and catering establishments, and they enrich our curriculum with their own regional and professional culinary traditions Le Cordon Bleu has combined innovation and creativity with tradition to offer a range of entrepreneurial Bachelors degrees that focus on management in International Hotel and Resort, Restaurant and Catering, as well as Masters in Business Administration and in Arts of Gastronomy.