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French cooking techniques were originally codified by French Chefs more than a century ago and today remain almost unchanged.
Le cordon Bleu methodology is based on learning and understanding these cooking techniques through practice, discipline and composition of demonstrations followed by practical classes.
Once mastered, these techniques can be applied to any world cuisine.
The core of our curriculum, Le Grand Diplome Le Cordon Bleu, offers the most intensive and complete training in classic French culinary technique available today.
In addition to culinary programs, Le Cordon Bleu has expanded its activities to include a range of academic programs and short courses for those with a passion for culinary arts.
Since these programs are given by the Chefs of Le Cordon Bleu, many interested students try one of these courses first prior to enrolling in a diploma or certificate program. These discovery courses are offered all year round.