Realise your Culinary Dream at Le Cordon Bleu Paris!

A 120-year history in teaching the French culinary arts - Today, Le Cordon Bleu is present in 20 countries with over 50 schools, and it trains some 20 000 students representing 90 different nationalities each year.

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 programmes.

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.

Today, Le Cordon Bleu is present in 20 countries with over 50 schools, and it trains some 20 000 students representing 90 different nationalities each year.

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 programmes 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.

Comprehensive training programme in cuisine and pastry

Le Cordon Bleu Paris has been training French and International students in the Culinary Arts for more than 120 years. Le Cordon Bleu aims to teach students all the culinary techniques to be able to develop their artistic creativity.

As such, these lessons provide the perfect opportunity to learn French cuisine and pastry techniques which can then be applied to different cuisines from around the world. The Grand Diplôme® is the most comprehensive training programme available at Le Cordon Bleu. The programme combines cuisine and pastry lessons. Languages: French and English

Duration: 9 months

Price: 47 400 € (fees include: uniform and equipment)
Hours per week: 36 hours
Entry requirements: candidates must be at least 18 years of age and must have obtained the French Baccalaureate or equivalent diploma.

Career Outcomes

• Working in restaurant and hotel kitchens alongside prestigious cuisine or pastry chefs, becoming a cuisine or pastry chef, taking on responsibilities and the role of cuisine chef or pastry chef.
• Becoming a restaurant critic and providing critiques for specialized magazines, culinary blogs and top guides such as the Michelin Guide, Gault et Millau, Zagat, etc…
• Launching their own business by becoming an entrepreneur and opening a restaurant, a food truck, a new dining concept, tea room, pastry or chocolate boutique…
• Becoming a personal chef and offering a range of gastronomic meals to both individuals and companies for culinary events
  Writing articles for specialized reviews and magazines by becoming a culinary journalist
• Teaching apprentice chefs by becoming a Chef Instructor
• Working on the aesthetics of dishes: food stylist, food photographer, cake designer

What is this program aimed at

The cuisine and pastry training programme is for all those who are passionate about the Culinary Arts whether beginners or with experience.

This comprehensive programme is for those who want to become proficient in both cuisine and pastry to be able to make menus from A to Z.

The school curriculum has been structured so that the students can learn techniques, step by step, to become accomplished Chefs and deal with any culinary challenge with which they may be faced.

The programme is aimed at both those who have just been awarded a bachelor’s degree, or other graduates, and those looking for a career change or to consolidate their culinary expertise.

Le Cordon Bleu Paris offer you the unique opportunity to study both Cuisine and Pastry diplomas simultaneously, with a practical application and an internship of 3 to 6 months. The objective of this program is to provide students with in-depth culinary training, followed by solid professional experience.

This new program includes a practical application within the institute after obtaining the intermediate certificate, and two internships with our industrial partners (Le Meurice, L'Atelier Joël Robuchon, Mandarin Oriental...) after obtaining the higher certificate.

Key information

Duration: 18 months

Entry requirements: 18 years or older, High School Diploma or equivalent. No prior culinary experience is required

Teaching Languages: The programme is taught in French and translated into English during demonstrations and theory classes. A1 level in French is required before starting the Grand Diplôme® with Professional Immersion Programme.

Tuition fees: 49 900 € (include ingredients, uniforms, Zwilling® knife set, learning materials)

Program Structure

This program consists of the Cuisine Diploma, the Pastry Diploma, and two practical experiences.

Students are trained in both Cuisine and Pastry to prepare the most prestigious diploma from Le Cordon Bleu Paris institute: the Grand Diplôme®.

The last six months are devoted to working with our industry partners (Le Meurice, L'Atelier de Joël Robuchon, Mandarin Oriental...) for internships.

What is this program for

The programme is designed for students who want to study both Cuisine and Pastry, as well as be able to apply their knowledge in a professional environment :

• Graduates with or without professional experience, looking for complete training, to be operational quickly and have complete knowledge of the profession
• Professionals in reconversion

1. Bachelors of business in hospitality and restaurants

Innovative teaching methods will be at your disposal, as you discover gastronomy and culinary arts management, in a resolutely international context.

Our two-degree training programmes follow the same structure:

First year: you will discover service professions, and learn professional and managerial culture, by alternating theory and practical. As such, you will know how to find and choose the path which is right for you. You will carry out a 5 months of paid internship in the restaurant and hospitality field before commencing your second year.

Second year: you can take advantage of Le Cordon Bleu international network by studying a culinary arts module of your choice around the globe (35 institutes). All our programmes are taught in English, enabling you to travel, learn French cuisine and be inspired by international culinary practices. In the second semester, you will specialise: either in the culinary arts or in hospitality management. The year will come to a close with a 6-month internship in France or abroad in line with the specialisation of your choice.

Third year: Le Cordon Bleu Paris institute will work with you to hone the management skills specific to your chosen specialty.
Bachelor of Business in Culinary Arts

The objective of this qualification is to enable the student to open their own restaurant, manage a restaurant in a hotel chain or become a food journalist.

Bachelor of Business in International Hospitality Management

This training programme enables students to learn the skills required to become a manager in the hospitality field. For this, they will learn top-level customer service, providing an experience which is luxurious, with excellence at the fore. They will also learn to manage a team, a budget and a department.

Hospitality and restaurant diplomas

The diplomas enable you to discover, in a matter of months, French and international trends in restaurants and wine. They also enable you to gain the knowledge necessary to successfully achieve your professional goal in restaurant management.

Wine and Management Diploma (10 months)

You will have access to wine industry management expertise and learn the soft-skills vital for working in this field. Located in Paris, Le Cordon Bleu institute is at the heart of international sommellerie, enabling you to meet sommeliers, professionals, and experience exceptional French wine estates.

Diploma in Culinary Management (3 months)

This training programme will enable you to learn the managerial skills required for marketing food production or launching an innovative restaurant concept.