In response to the increased consumption tax of 10% effective on October 1st, 2019, the tuition for Tokyo school and Kobe school has been adjusted starting from October. We are pleased to announce the commencement of the “Early Bird Campaign,” which runs from October 1st to 31st. As long as you sign up and complete the tuition payment for our French Cuisine, Pastry, Bakery, Japanese Cuisine, or Diploma in Culinary Management program during the aforementioned period, you are eligible to pay the tuition in the pre-adjusted amount. We strongly encourage you to submit the application during the campaign in order to enjoy the special discount. Don’t miss this precious opportunity!
Early Bird Campaign
Period: October 1st (Tue.) to October 31st (Thur.), 2019. Campaign expires at 24:00 Japan Standard Time.
Offer: Pre-adjusted tuition of the year 2019*
Eligibility: Applicants who sign up for the French Cuisine, Pastry, Bakery, Japanese Cuisine, or Diploma in Culinary Management programs
* The tuition must be paid before Thursday, October 31st
Le Cordon Bleu Paris is organising an online Cordon Vert® cuisine demonstration on Monday 13 December 2021 at 12 pm (Paris time).
Enter the world of plant-based ingredients and indulge in this sweet and fruity tart. This recipe is a taster from the Certificate in Plant-Based Pâtisserie ...
Rosie Gardel is an English chef living in France. With over 10 years’ experience as a chef and 9 years as a cheesemaker, she is currently teaching the Le Cordon ...
Chef Simon from Le Cordon Bleu Adelaide has revealed his secrets on how to cook a steak perfectly, in just five steps.
Delight your tastebuds in this light, silky dessert and bring some elements of spring to your plate. With a creamy vanilla bean panna cotta base and a sweet ...
This delicious winter warmer is a celebration of British seasonal ingredients. The butternut squash paired with the red wine sauce is a delightfully comforting ...
Le Cordon Bleu Dusit took the Professional Thai Cuisine students to a Home-Grown Vegetable Garden Fieldtrip and held a mini market in a classroom to allow them ...
We caught up with former Le Cordon Bleu London student Ursula Oldenburg, who graduated with our Diplôme de Cuisine.
Since graduating from Le Cordon Bleu New Zealand Annabel has been running her Patisserie business Annabel Bakes and teaching cooking classes at the Alliance ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
