Le Cordon Bleu Paris

Introduction

Founded in Paris in 1895, Le Cordon Bleu has become one of the most prominent institutions. Le Cordon Bleu offers programs ranging from culinary training to university curricula in food and beverage, hospitality and tourism.

Bach

Le Cordon Bleu provides aspiring culinary professionals the opportunity to turn their ambitions into reality. The focus on mastering techniques gives students the confidence and knowledge to apply what they have learned to any style of cuisine. Graduates receive a diploma that is acknowledged worldwide, a passport for life opening the doors to a successful career.

Paris is the ideal location choice for studying art and culinary techniques, guaranteeing an unforgettable cultural experience in the world capital of gastronomy, fashion and luxury. The Louvre, the Eiffel Tower, Notre Dame and the Sacré Coeur all combine in highlighting the rich and unique architectural heritage of this City of Light. Theater productions, concerts, art collections, photography and sculpture exhibitions and frequent local festivals and festivities all set the Parisian scene, with the added romantic attraction of exploring local markets, booksellers, café terraces, and starred restaurants.

ChefIns

The Cordon Bleu School, situated on the left bank of the Seine in the renowned 15th arrondissement, is a 4-storey building with 2 demonstration rooms and 3 practical rooms.

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Good reasons to choose Le Cordon Bleu Paris

  • The city of Paris, birthplace of Le Cordon Bleu, is one of the gastronomic capitals of the world. Its open-air markets, bistros and boulangeries make it the perfect location to learn about culinary arts and to absorb France's culture.
  • Founded in 1895, Le Cordon Bleu Paris has over 100 years of experience in culinary arts training.
  • Chef instructors come from a variety of backgrounds: some have been awarded Michelin Stars, others have received prestigious awards. All are dedicated to teaching their craft.
  • Our teaching methodology “watch, do, learn” is conveyed in demonstrations followed by practical sessions overseen by our Chefs.
  • Demonstration classes are taught in French and translated into English.
  • The best students can obtain internships in Parisian establishments, an invaluable work experience which will facilitate future professional pursuits.
  • Studying at Le Cordon Bleu Paris will enable you to meet people from all over the world; where more than 55 nationalities are represented every term.
  • Since its launch, our group has grown into a worldwide organization with over 50 schools in 23 countries, teaching more than 20 000 students annually. Le Cordon Bleu International offers courses in gastronomy, hospitality, and tourism from initiation to MBA level.
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This school offers programs in:
  • English
  • French

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Programs

This school also offers:

Courses

Hautes Études du Goût de la Gastronomie et des Arts de la Table

Campus Full time 2 weeks October 2016 France Paris

The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information. [+]

Hautes Études du Goût de la Gastronomie et des Arts de la Table ARE YOU READY FOR A UNIQUE EXPERIENCE? The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information; at the same time, professionals are faced with rapidly evolving careers and have to choose between progressing in their own specialty or changing direction. Hautes Études du Goût provide a unique, multi-disciplinary program which aims at putting forward all the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining. After successful completion of the study program, students will be awarded the D.U.G.G.A.T (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table), an official diploma delivered by the Université de Reims Champagne-Ardenne. For students within the European Union, 60 ECTS credits (European Credit Transfer System) are associated with the D.U.G.G.A.T. 60 ECTS credits represent a full-time academic year of formal learning in the European system. Classes are given in French and translated into English simultaneously. In addition, students will receive a certificate from Le Cordon Bleu. Articulation between the Hautes Etudes du Goût program and Le Cordon Bleu Master of Gastronomic Tourism: Any Hautes Etudes du Goût/DUGGAT graduate who wishes to further explore their passion for food and wine and enrol in the Master of Gastronomic Tourism program will receive recognition for ONE (1) elective unit of the MGT. 2016 SESSION Ask now for your application form for our 2016 course (2 weeks in October)! COURSE PROGRAM Restaurant criticism: the delicate act of judging in the sensitive field of taste Fortunato da Camara, food critic for Publico newspaper (Portugal) and culinary books author. HEG 2011 Graduate. Culture and Food: a comparative approach to food in 5 European countries and in the United States Estelle Masson is a lecturer in social psychology at the Université de Bretagne occidentale. Socio-anthropology of food - food and ethics Socio-anthropology of food - food and ethics. Presented by Vincent Moriniaux, Lecturer at the University Paris-Sorbonne Wine and magical thinking Frédéric Brochet, Wine company manager, winemaker Having redrawn the expansion of the vine and the wine, which is based on economic and civilizational elements, the course will focus on the creation of territories and "terroir" of the wine. Protected Designation of Origin (AOC in French) answer a real project of society. Medieval gastronomy Bruno Laurioux, Professor in medieval history at the University of Versailles St Quentin en Yvelines Bread revival in France today Jean-Philippe de Tonnac, journalist, essayist, and Christophe Zunic, master baker Sensorial communication and marketing Caroline Dusautoir, Lecturer at Reims Management School Marketers facing a dilemma The sensorial approach brings new hope Emotions, rediscovering a raw and primitive language Olfaction, readapting a sense The psychology of taste: the influence of education on children's food behaviour Natalie Rigal, Lecturer at the University of Paris-X Nanterre Dining: customs and traditions Anne Kolivanoff, auctioneer, specialized in tableware Gastronomy and cultural identity Denis Saillard, professor at the University of Versailles Saint-Quentin en Yvelines Gastronomy and the food service industry in the 19th Century Denis Saillard, professor at the University of Versailles Saint-Quentin en Yveline World food cultures in Paris Gilles Fumey, Professor in geography of food cultures at the University of Paris IV-Sorbonne Large cities offer an ever-increasing range of world foods. Gilles Fumey takes us on a fun and educational tour of the streets of central Paris where we can appreciate the diversity and convergence of urban eating habits and their subsequent transformation. Evolution of food consumption : what can economic analysis teach us? Pierre Combris, Director of Research with INRA Trends in food consumption: economic and social factors. This class concerns trends in food consumption in France and throughout the world over the last fifty years. It illustrates the radical effect that changing prices and incomes have on our diets. The Physics of Champagne Bubbles Gérard Liger-Belair, Lecturer at the University of Reims in the Champagne-Ardenne region - Gérard Liger-Belair invites you to "dive" into a champagne flute for a physicochemical analysis and interpretation of the various stages in the fleeting life of a bubble. Chemical Food contaminants: are consumer concerns justified? Jean-Pierre Cravedi, researcher at INRA An example of a genuine terroir effect: cheese Jean-Baptiste Coulon, Director of Research with INRA - Terroir, a geographic area, is a multidimensional concept with physical, biological and human aspects. Aroma chemistry in cooking Hubert Richard, Professor Emeritus of Chemistry of Natural Substances, ENSIA - Using current data from the physiology of taste and olfaction, the first part of the class will demonstrate the differences between taste, odor (smell) and retronasal perception (aroma). Molecular gastronomy Hervé This, Physicochemist at INRA - Collège de France - Molecular gastronomy is not limited to just cooking (or this scientific discipline would be called "molecular cuisine") but includes the physicochemical phenomena connected with human nutrition. Camembert cheese, a French myth Pierre Boisard, sociologist - Ancient Norman cheese, the camembert cheese arrived in Paris at the dawn of the industrial revolution, thanks to the railway. In the second half of the 19th Century, it was present everywhere in France. Law, food and gastronomy: the French legal exception Jean-Paul Branlard, Lecturer in Food Law at the University of Paris-Sud - Fashioned by their history and their environment, kitchens and gastronomy in France form a type of cultural expression among the most outstanding in the country. Gastronomy in the framework of taste goods - an economic analysis Christian Barrère, Professor at the University of Reims Champagne-Ardenne - How do you explain that gastronomy is becoming a mass phenomenon whereas its professional representatives only focus on a limited elite? Pedagogical meals, visits and workshops 1. A Medieval dinner Bruno Laurioux, Lecturer in medieval history at the University of Versailles St Quentin, with the team from the Grégoire Ferrandi School 2. Wine and food pairing dinner Jacques Puisais - Institut Français du Goût 3. Champagne and food pairing dinner Under the auspices of Union des Oenologues de Champagne (Champagne Winemakers Association) 4. Tasting Workshop organized by G.H. MUMM Champagne: Tasting of vins clairs and reserve wines Educational wine and food pairing lunch based on the same champagne served at different temperatures and in different glasses 5. Culinary demonstration with Le Cordon Bleu Chefs 6. Introduction to the 'Note by Note' Cuisine By Christophe Lavelle, researcher at MNHN and CNRS. 7. A guided visit of the Rungis International Market, the largest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV). “What thrilled me the most was discovering all the connections linking taste with all the topics we have studied. I was totally satisfied with the original and comprehensive approach to the notion of "taste", together with the quality of the lectures and their practical application thanks to the educational meals.” Claire Debruille (France) - 2005 graduate [-]

Wine and Spirits Initiation - Enology courses in Paris

Campus Full time September 2016 France Paris

Wines are chosen with care to illustrate each theme. Wine-tastings are lively, friendly but studious events. Students are encouraged to actively participate in the discussions. [+]

Wine and Spirits Initiation - Enology courses in Paris Le Cordon Bleu offers a Wine and Spirits Initiation to all who would like to awaken their taste buds to enjoying wine. Wines are chosen with care to illustrate each theme. Wine-tastings are lively, friendly but studious events. Students are encouraged to actively participate in the discussions. You will quickly develop a more discerning palate, for the benefit of your professional success and for your own personal satisfaction. You will be amazed how much you learn. Courses are given in French and translated into English. Module I - french wines and vineyards A series of wine-tastings explore the richness and diversity of the French wine regions, including Bordeaux, Burgundy, Champagne, Alsace and Rhone Valley. You will encounter a representative range of French wines, from regional appellations to "grand crus". How can you resist! Module II - wines of the world Over the last 20 years wines throughout the world have changed dramatically and are now engaged in fierce competition in their quest for excellence. The great classic wines of Europe have never been better but quality wines from Australia, California, South Africa, Chile, Argentina and New Zealand are now competing with them. This module is about broadening your tasting horizons, discovering exceptional wines from a number of different countries, and even includes "eaux-de-vie” and liqueurs. A whole new universe to explore! Schedule Each module is composed of 7 tastings taking place once a week from 7 to 9 pm. Price The Wine and Spirits Program costs 480 € for each module. Sessions All modules are offered every trimester: January, April, June, and September. Important note for students The school schedule has been adapted to enable Cuisine and Pastry students to follow the Wine module for their respective level. [-]

Diploma

Boulangerie Diploma

Campus Full time 1 - 6 months September 2016 France Paris

Developed by Le Cordon Bleu Paris, the Boulangerie Diploma trains future professionals and entrepreneurs in essential boulangerie techniques, as well as new trends [+]

Developed by Le Cordon Bleu Paris, the Boulangerie Diploma trains future professionals and entrepreneurs in essential boulangerie techniques, as well as new trends in the field. PROGRAM OBJECTIVES This program will give students all the necessary skills to work in a traditional boulangerie or in a production business in France or abroad. During the program students: Acquire the principle techniques used in artisanal boulangerie Learn the production process and how to work in a team Acquire a repertoire of traditional and modern boulangerie recipes WHO IS THIS PROGRAM FOR? Anyone looking to acquire the essential theoretical and practical knowledge in boulangerie For professionals looking for a career change Anyone looking to work in the boulangerie profession as an artisan or employee within a breadbaking company DIPLOMA The training is based on hands-on practical courses. Theory classes, lectures, and visits to places related to the boulangerie sector are included in the program. This Diploma is composed of two levels, Basic and Advanced, and a 2-month mandatory internship. During this program, students have 280 hours of class, including: theoretical classes, practical classes, visits and conferences. The classes are given in French and translated into English. BASIC BOULANGERIE In this level, students become familiar with the equipment used in boulangerie. After an introduction to the rules of hygiene and baking, they: Learn to work with the different types of flour used in France Learn the different methods of kneading dough (manual and mechanical) Prepare basic recipes for making bread and viennoiseries (Danish pastries) Are introduced to boulangerie decoration Are introduced to working with doughs made with a fermented dough starter and a "poolish" (sponge) (a type of pre-fermentation) ADVANCED BOULANGERIE Prerequisite: Basic Boulangerie Certificate This course is centered on learning about different types of fermentation and on the fundamentals of flavor in bread. Students learn: How to make and use a natural leaven starter How to work with liquid and solid leavens How to work with farine de tradition (Traditional flour as defined by French law) How to work with puff pastry How to make baguettes, brioches, croissants, beignets (fritters and doughnuts), turnovers and derivative products SCHEDULE, FEES AND FACILITIES The schedule for the Bakery Diploma is based on 15 to 18 hours of class a week. Courses usually take place in the morning from 7:00 am to 1:00 pm and can take place in the evening and/or during the weekend. Courses will take place in an annexe of Le Cordon Bleu Paris school in the 13th arrondissement of Paris. The total cost for the Diplôme de Boulangerie is 12 600€ (The uniform and the equipment are included). [-]

Cuisine Diploma

Campus Full time 9 months September 2016 France Paris

The Diplôme de Cuisine Le Cordon Bleu offers students the most rigorous and comprehensive program in classic French culinary techniques available today. [+]

Cuisine Diploma - A Unique Cuisine Qualification The Diplôme de Cuisine Le Cordon Bleu offers students the most rigorous and comprehensive program in classic French culinary techniques available today. The Diplôme de Cuisine is awarded when the student has successfully completed the Basic, Intermediate and Superior levels. Students can only register for one level (e.g. : Basic) and can continue to another level later on (in a limited time frame). Even with previous professional experience, students must begin with the basic level before accessing the next level. The student will receive a certificate for each level completed. After successful completion of the Diplôme de Cuisine and the Diplôme de Pâtisserie the Le Grand Diplôme is awarded. Classes are given in French and translated into English. BASIC CUISINE* (B) This program introduces traditional French culinary techniques. The students will learn: French culinary terms & definitions Organization, hygiene and safety in the kitchen Professional knife handling and introduction to diverse cuts Classic French techniques Learning foundations : stocks, sauces, forcemeats & doughs Storage methods INTERMEDIATE CUISINE (I) Prerequisite: Basic Cuisine Certificate This level puts into practice all the techniques acquired in the basic level, introducing different flavors and influences of French regional cuisine. In-depth study of classical cuisine and French regional cuisine Product origins and influences on regional cuisine Perfecting professional kitchen skills More advanced technical cuts and presentation Taste analysis and the use of seasonings & flavorings Introduction to color, taste and texture combinations SUPERIOR CUISINE (S) Prerequisite: Intermediate Cuisine Certificate Precision and efficiency in the kitchen Mastery of intricate techniques and methods Recipe production with rare, high quality produce Mastery of classical cuisine Adaptation of menus based on the season and product availability Development of personal creativity SCHEDULE The schedule for the cuisine program is based on 3 to 4 demonstrations and 3 to 4 practical classes per week, and changes every week. Classes are scheduled between Monday and Saturday at any of the following times: 8:30am, 12:30p.m, 3:30p.m and 6:30p.m. The schedule is posted for the full session at the beginning of the term. Le Cordon Bleu offers 2 Intensive courses per year: in June for the basic level and in November for all levels. The course follows the same curriculum as the standard program. These programs are intensive (6 to 12 hours per day), and students can only take one discipline at a time : cuisine or pastry. The total cost for Le Diplôme de Cuisine is 26 100€ (The uniform and the equipment are included.) Career Opportunities After obtaining Le Diplôme de Cuisine, according to the student's level, possible career opportunities include: Pastry Chef Gastronomy Critic Chef Instructor Entrepreneur Culinary journalist Food stylist Personal Chef [-]

Grand Diplôme - Cuisine and Pastry Diploma

Campus Full time 9 months September 2016 France Paris

The course combines instruction in both cuisine and pastry disciplines. No other culinary institution provides as many practical courses under chef supervision. [+]

Le Grand Diplôme - Cuisine and Pastry Qualification Le Grand Diplôme® is the most comprehensive program in French culinary education offered by Le Cordon Bleu. The course combines instruction in both cuisine and pastry disciplines. No other culinary institution provides as many practical courses under chef supervision. Le Cordon Bleu is committed to providing students with an entire range of culinary techniques and to developing their own creativity and artistic expression. These courses provide an opportunity to master the French cuisine and pastry techniques that can then be applied to other cuisines of the world. Classes are given in French and translated into English. LE GRAND DIPLOME PROGRAM Le Grand Diplôme combines two different courses: Cuisine and Pastry. Each course is made up of 3 different levels: Basic, Intermediate and Superior. A certificate is obtained on completion of each level. Upon successful completion of the three certificate levels students will be awarded a Diplôme de Cuisine, a Diplôme de Pâtisserie and Le Grand Diplôme. The program for Le Grand Diplôme is as follows: SCHEDULE The weekly schedule could be organized as follows: Diplôme de Cuisine: 3 demonstrations, 3 practical classes Diplôme de Pâtisserie: 2 demonstrations, 2 practical classes. The course schedule changes every week. Demonstrations and practical classes are scheduled between Monday and Saturday at any of the following times: 8:30am, 12:30p.m, 3:30p.m and 6:30p.m. The schedule is posted for the full session at the beginning of the term. The total cost for Le Grand Diplôme is 49,200€. Career Opportunities After obtaining Le Grand Diplôme, according to the student's level, possible career opportunities include: Cuisine Chef Pastry Chef Gastronomy Critic Chef Instructor Entrepreneur Culinary journalist Food stylist Personal Chef Student Testimonial “Each day was unforgettable, particularly the trips where we were able to discover local markets and the large Rungis market which supply Paris. The Chefs also left me with lasting memories: you could really feel how passionate they were about their job and teaching. Other incredible memories were the amazing lessons on sugar and chocolate sculpture. Lastly, another memorable day was a special event: a cocktail party at the Petit Palais in which I had the privilege of taking part.”Patricia Lombardi, Grand Diplôme alumna 2009 o = o Cuisine – “Le Cordon Bleu was the starting point of my career. It has opened many doors and given me the opportunity to meet many interesting people in the French culinary field. I am currently working for of one of the most prestigious restaurants in the world.” Weimar Gomez, Le Cordon Bleu Paris Grand Diplôme alumnus [-]

Pastry Diploma

Campus Full time 9 months September 2016 France Paris

The Diplôme de Pâtisserie Le Cordon Bleu offers students the most rigorous and comprehensive program in classic French Pastry techniques available today. [+]

Pastry Diploma - Pastry Basic, Intermediate and Superior Qualifications The Diplôme de Pâtisserie Le Cordon Bleu offers students the most rigorous and comprehensive program in classic French Pastry techniques available today. The Diplôme de Pâtisserie is awarded when the student has successfully completed the Basic, Intermediate and Superior levels. Students can only register for one level (e.g. : Basic) and can continue to another level later on (in a limited time frame). Even with previous professional experience, students must begin with the basic level before accessing the next level. The student will receive a certificate for each level completed. After successful completion of the Diplôme de Cuisine and the Diplôme de Pâtisserie the Le Grand Diplôme is awarded. Classes are given in French and translated into English. BASIC PASTRY* (B) This level is an introduction to French pâtisserie and presents the fundamental techniques of pastry doughs, creams and fillings necessary to achieve successful creations. Basic doughs Introduction to creams and fillings Traditional desserts and cakes Classical techniques, basic decoration Masking and glazing Introduction to yeast doughs (croissants and brioches) Basic French pâtisserie terminology PATISSERIE INTERMEDIAIRE (I) Prerequisite: Basic Pastry Certificate At this level, students perfect their skills in decoration and presentation. They are guided by the chefs in the realization of their artistic pastry creations. In the program: Artistic decorative skills Variations on restaurant desserts Savory petits fours Introduction to bread baking Mastering Bavarian creams and mousses Caramel and nougatine Introduction to chocolate: tempering & dipping PATISSERIE SUPERIEURE (S) Prerequisite: Intermediate Pastry Certificate The purpose of this course is to enable students to develop their own personal creativity, to perfect their artistic talent and to prepare them for their professional life. They will study: Modern, traditional and prestigious restaurant desserts: Modern entremets, tarts, Yule logs and petits fours. Emphasis on decoration and presentation In-depth study of flavors, aromas and spices. Chocolate Art: Tempering, molded chocolate candies, mixing different chocolates and textures, chocolate boxes and flowers, molding chocolate shapes and sculptures for a center pieces. Artistic Sugar Creations: Techniques of cooking, coloring and pulling sugar Pulled sugar flowers & ribbons. Blown sugar spheres. Le Cordon Bleu offers 2 Intensive courses per year: in June for the basic level and in November for all levels. The course follows the same curriculum as the standard program. These programs are intensive, (6 to 12 hours per day) and students can only take one at a time : cuisine or pastry. The total cost for the Diplôme de Pâtisserie is 22 800€ (The uniform and the equipment are included.) Career Opportunities After obtaining Le Diplôme de Pâtisserie, according to the student's level, possible career opportunities include: Pastry Chef Gastronomy Critic Chef Instructor Entrepreneur Culinary journalist Food stylist Personal Chef Janice Wong studied economics and finance in Melbourne, Australia before following her childhood passion: pastry. She enrolled at Le Cordon Bleu Paris and graduated with a pastry diploma in 2006. It was a real springboard to become a Pastry Chef. [-]

Restaurant Management Programme

Campus Full time 1 year September 2016 France Paris

This new Restaurant Management program has been developed to prepare future professionals and entrepreneurs for new trends and technological innovations in the world of gastronomy. [+]

Restaurant Management Program This new Restaurant Management program has been developed to prepare future professionals and entrepreneurs for new trends and technological innovations in the world of gastronomy. This program gives students all the skills necessary to develop their business and make it a success. It is a complete and intensive program to become leader in the restaurant business on an international level. This course is also ideal for Le Cordon Bleu graduates in culinary arts who want to pursue their studies in the culinary business field. Classes are given in English. OBJECTIVES: This program gives the student: A global and thorough understanding of restaurant management. Fundamental management skills needed to make a business successful. An insight into new trends and technological innovations in the restaurant industry. Hands on training to develop real leadership skills. PROGRAM This one year program is composed of 6 months of courses divided into 2 trimesters, followed by a 6 month internship in a culinary business. The program focuses on 4 skill sets: Restaurant Management and Finance In this module, students will learn the fundamentals of accounting, analyzing profitability, and managing human resources within the restaurant industry. Food & Beverage Management Financial management Human Resources management Introduction to Business Law Company strategy Business Plan Setting up and running a restaurant In this module, students will learn the fundamentals of running a restaurant, from the kitchen organization to the menu conception. This module is composed of the following courses: Restaurant organization - operating sales points and invoicing Creating a restaurant menu Hygiene and Safety Raw materials: from the producer to consumer Monitoring the quality and productivity of a restaurant Marketing and Communication In this module, the students evaluate the importance of marketing in the restaurant industry. This module is composed by the following courses: Marketing in the restaurant industry Trends and target markets in the restaurant industry Communication in the restaurant industry Sales strategy Cuisine, Wine and Service This module focuses on restaurant theory and technical approach. You will develop dining room management skills and gain knowledge in kitchen operations. This module is composed by the following courses: Presentation of Cuisine and Pastry techniques Introduction to oenology Introduction to dining room service Food and wine pairing Restaurant service (Practical skills) TUITION FEES AND SESSION DATES There are 2 sessions per year. You can start either in March or in September. The Restaurant management program total tuition fees are 15 900 € Full tuition includes the application fee and the student uniform: 2 suits, 1 apron, 1 t-shirt, 1 tea towel and 1 cap. Who is this program designed for? This program is aimed at entrepreneurs who want to either learn the skills necessary to start their business, or join a management team, in the restaurant industry. The program is also aimed at professionals who are looking for a career change and who want to become leaders in the restaurant industry. Career Opportunities This program allows entrepreneurs to start their business or join a management team of a culinary establishement, for example: Restaurant : traditional, gourmet, bistrot Snack bar, food truck, pop-up restaurant Caterer, private Chef Pastry shop, café, tearoom “The Restaurant Management programme is very comprehensive. It gave me all the necessary knowledge to create a business plan for my future restaurant. Moreover, the programme has a lot of practical sessions which, in my opinion, are the best way to learn. The six-month internship is also perfect if you choose the right place in which to do it. It is the best way to put what you have learnt at the School into practice. ” Pámela Pimentel, Restaurant Management Program alumna [-]

Wine and Management Programme

Campus Full time 10 months September 2016 France Paris

This comprehensive course gives you the proficiency to become a wine expert and the knowledge to understand how the wine business works, opening the doors to a career in both wine and gastronomy. [+]

Wine and Management Program The program takes place in Paris, the French capital of culture, gastronomy, and the art of fine living. French vineyards remain a reference throughout the world, making it the ideal country for in-depth wine studies. This comprehensive course gives you the proficiency to become a wine expert and the knowledge to understand how the wine business works, opening the doors to a career in both wine and gastronomy. This course is also ideal for those considering a career in the restaurant business or for those who wish to become an entrepreneur in a wine-related business such as a wine bar, wine shop or wine import/export. OBJECTIVES Students acquire knowledge and skills through both theory and practical training to: Evaluate the quality of a wine by organoleptic analysis and be able to analyze wines on a worldwide level; Master management, business, and financial technology skills; Discover food and wine pairing in a curious and open minded manner and learn how to make your own pairings; Gain knowledge of diverse vineyards worldwide. PROGRAM STUDY OF VITICULTURAL COUNTRIES This program is spread over the nine months and focuses on French wines, with an overview of vineyards in Europe and the New World. Covered subjects include cultural practices, climate and terroir associations of each region. In addition to lectures and study, students will have the chance to sample presentative selection of wines from each vineyard during the many professional tasting sessions organized in various locations throughout Paris. Several experts in the field (sommeliers, wine brokers, wine growers, speakers, wine merchants etc) will provide you with the most up-to-date and comprehensive information in an ever-evolving discipline. FOOD AND WINE PAIRING, VINEYARD VISITS During culinary demonstrations by Le Cordon Bleu Chefs, students practice food and wine pairing with sensory analysis of the dishes and wines being tasted. Numerous field trips give students the chance to discover the many facets of French vineyards. BUSINESS AND TECHNOLOGY This part of the program addresses the challenges of accounting and financial management in the wine business. Marketing, commercialization, business plan, target, location strategy and human resources are all covered. Students will learn how to build a balanced wine menu calculated to optimize sales and profits. The organoleptic experience of wine tasting equips students with descriptive and comparative evaluation techniques that are applicable to any type of wine anywhere in the world. ENOLOGY The students focus on wine and wine growing (viticulture) techniques, indispensable for mastering the art of wine tasting. Classes are given in French and translated into English. DIPLOMA “Art, Science et Management du Vin” diploma is awarded by the Le Cordon Bleu International Foundation, upon successful completion of the examinations and the internship. TUITION FEES Wine and Management program: 19 800€ Full tuition includes the application fee, field trips, and the student uniform (2 suits). Career Opportunities After obtaining the “Art, Science et Management du Vin” diploma, according to the student's level, possible career opportunities include: Sommelier Consultant Wine Importer /Exporter Bistro owner Journalist “The training I received at Le Cordon Bleu institute gave me the opportunity to consolidate my network thanks to the different speakers we met (sommeliers, agents, appellation representatives, etc.). Not forgetting, of course, the visits to French vineyards, the professional fairs that I took part in during the training programme, the numerous tastings undertaken in lessons and the wines selected by Mr. Ramage. Today, I either work directly with winegrowers or through their agent.” Stéphane Lecenes, Wine and Management Programme alumnus [-]

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Contact

Le Cordon Bleu Paris - arts culinaires et management hôtelier

Address Quai André Citroën 15
75015 Paris, France
Website http://www.cordonbleu.edu/paris
Phone +33 1 85 65 15 00