Le Cordon Bleu - Gold Title Sponsor
Le Cordon Bleu
Over the past century, Le Cordon Bleu has evolved from a small
Parisian cooking school to an international network of culinary
arts academies. Today, Le Cordon Bleu is represented by 30 schools
around the world, and is attended by more than 20,000 students
every year.
Le Cordon Bleu's reputation has endured by actively keeping our
courses up to date and industry relevant by constantly adapting to
the current and future needs of the culinary industry.
Due to our expertise and innovation in culinary arts, our
graduates leave us with training that is acknowledged worldwide - a
passport for life that differentiates them in a demanding and ever
changing industry. Our philosophy, based on the French "Art de
Vivre", the Art of Living Well, strives to maintain and support the
French long standing culinary excellence. The London school was
founded in 1933 and welcomes every year an international mix of
students.
At Le Cordon Bleu London, we teach traditional French cuisine
and pâtisserie to future generations of chefs. Our Master
Chefs come from the world's finest kitchens and are dedicated to
transmitting their "savoir-faire" to chefs.
Our professional training consists of three levels- 'Basic,
Intermediate and Superior'- in both Cuisine and Pâtisserie.
Each certificate is 11 weeks long. Students may choose to study
both cuisine and pâtisserie, to be awarded the "Grand
Diplôme Le Cordon Bleu"; or they can choose one path of
Cuisine or Pâtisserie which culminates in the "Diplôme
de Cuisine" or the "Diplôme de Pâtisserie". Students
may also choose to enrol per individual certificate. We run four
sessions every year, starting in January, March, June and
October.
We also offer short courses for amateurs and aficionados of
French gastronomy.
