We will soon be updating our tuition fees for 2018, but applicants who complete payment before February 28th, 2018, will benefit from our 2017 rates. For those of you still thinking of applying, the time is now!
Along with the change to tuition, we have also overhauled our Cuisine programme. The culinary world is continually changing and our programmes are evolving in stride to provide you with the most relevant education. The previous 4-level programme will now consist of 3 levels, a course structure aligned with the all Le Cordon Bleu institutes around the globe. As a student of Le Cordon Bleu Japan, not only are you learning the best, but you can now transfer between any of our international campuses more easily than before.
The tuition for our Cuisine Diploma will change to reflect the improvements to the programme. However, if you apply and complete payment before February 28th, 2018, you will benefit from pre-overhaul tuition fees, so don’t miss out!
Campaign Details
Duration: 12/13/2017 – 2/28/2018 (midnight, Japan time)
Benefit: programmes for 2018 at 2017 rates*
Eligibility: prospective students considering enrolment into our Cuisine, Pastry, or Bakery diploma programmes, opening after 2018 Spring Term
*all payment must be complete by February 28th, 2018
On Friday 15th December 2023, Le Cordon Bleu London welcomed graduating students to a ceremony at the Hurlingham Club in West London.
A tantalizing blend of flavours with a perfect balance of spiciness and tropical goodness. This dish from Le Cordon Bleu Malaysia can be served as cocktail ...
The mouillette is a savoury traditional French starter. It has been revisited in this recipe to bring Christmas with originality. It is made with speculoos, a ...
Meals involving roasted meats are never quite the same without crisp, golden roast potatoes. Even the simplest ingredients—olive oil, rosemary or salt—will ...
The Galette des Rois or three kings’ cake is served during Epiphany. The season begins on the Twelfth night after Christmas, January 6th, and commemorates the ...
A smoky, spicy and peppery salt that would especially complement a salmon steak but could easily pair very well with eggs and grilled meats or vegetables.
Crazy Salt contains a delicious combination of sea salt and spices, providing an all in one seasoning to sprinkle over your dishes. Use it to season everything ...
Le Cordon Bleu Madrid offered a masterclass for the full benefit of the Mary's Meals Spain Foundation, an organization whose aim is to obtain grants and ...
Paella rice with Carabinero prawns is a classic Spanish cuisine dish, specifically originating from the Mediterranean region of Valencia. This dish pairs rice ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
