Frequently Asked Questions

In the 16th century, King Henry III created “L’Ordre du Saint-Esprit,” one of the most important orders in France. The symbol for this order was the cross of the Holy Spirit, which was hung on a blue ribbon, or un cordon bleu. The prestigious Order and the decadent feasts that followed its ceremonies led to worldwide recognition and celebration of the Cordon Bleu. The name has been associated with excellence in culinary tradition since 1895, when the first Le Cordon Bleu school opened in Paris.

Some students decide to work while taking their course, helping them cover costs and gain valuable industry experience. Students taking the Grand Diplôme however will find it hard to work, as they will be heavily committed to lessons in their weekly schedule. Students do have the option to take their Diploma courses at their own pace by taking the certificate modules and work in between. In this case, students will not be eligible for the Diploma courses discount.

All classes at Le Cordon Bleu are in English, so it is important that students have a good command of written and spoken English.

Of course! Our admissions team will be happy to schedule a tour, answer your questions, and explain our teaching methods. You can book a tour here.

Every term, we welcome people from all walks of life and from around the world. The average age is 25-35, but we get quite a few older students. We welcome recent college graduates, career-changers, professional chefs, etc. Some students take the course for professional reasons, while some do it for recreational purposes.

Yes. We encourage students to follow the Cuisine and the Pâtisserie courses. We work on our scheduling to allow students to combine both courses. You may also decide to take one course first, then the other one, in any order that suits you.

We recommend the Grand Diplôme for comprehensive training in Cuisine and in Pâtisserie. If you’d rather focus on one discipline, then we recommend either the Diplôme de Cuisine or the Diplôme de Pâtisserie.

Students need to attend the demonstration and practical sessions to derive maximum learning exposure. If a student has more than 4 absences in a patisserie certificate course or 5 absences in a cuisine certificate course, that student will be required to re-enroll in that course. Students missing a demonstration class will not be allowed in the corresponding practical class and will be scored 2 absences. Workshop classes are considered as a double period and will be recorded as 2 absences if not attended. Students who are more than 15 minutes late for a scheduled class will not be admitted into that class.

Our teaching method consists of demonstrations, followed by practical sessions. As a guide, a typical week is composed of 34 hours per week for the Grand Diplôme, 18 hours a week for the Diplôme de Cuisine, and 15 hours per week for the Diplôme de Pâtisserie.

Students are graded for each practical session they attend on standard criteria, including culinary presentation, culinary technique, hygiene, organisation, and teamwork. There is a final practical exam at the end of the term for which it is necessary to obtain a pass.

We require that students be over 18 and have completed secondary education. Students must also be competent in English.

We aim to make decisions on each application within five working days following the receipt of a complete application.

The earlier you apply for a course, the better your chances of enrolling in the course of your choice. A confirmed place will only be given when final payment if received and cleared. We recommend that your outstanding balance be paid at least 10 weeks before the start of the course. When a course is full, applicants will be placed on a waiting list and will be contacted if and when a student on a course cancels.

Yes. We need to be sure that all of our students are competent in English. We will carry out interviews with you to determine your English proficiency.

We try our best to accommodate various religious beliefs. Students who, for religious beliefs, do not want to consume, but are prepared to handle/touch, pork or alcohol, can get support from the Teaching Chef who will taste to check seasoning and will take the situation into consideration when grading.

Our recommended payment methods is credit or debit card for the application fee. For the course balance fee, we recommend bank transfers.

The course fee must be paid in full at least 6 weeks before the start of the term.

Le Cordon Bleu Lebanon is located inside the Burj On Bay hotel. Through them, we are able to provide students with accommodation in a Private Student Room within the hotel, starting at $1333 plus tax per month, for 9 months. Shorter stays are also available. We are located close to residential areas where accommodation is generally available. Prices will depend on location, number of rooms, and whether it is shared or single occupancy. Please feel free to contact our admissions team for more information on accommodation.