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

View Diplomas »

Programs

This school also offers:

Diploma

Boulangerie Diploma

Campus Full time 1 - 6 months September 2017 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)... [-]

Cuisine Diploma

Campus Full time 9 months September 2017 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... [-]

Grand Diplôme - Cuisine and Pastry Diploma

Campus Full time 9 months September 2017 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... [-]

Pastry Diploma

Campus Full time 9 months September 2017 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:... [-]

Wine and Management Programme

Campus Full time 10 months September 2017 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... [-]

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Contact

Le Cordon Bleu Paris - arts culinaires et management hôtelier

Address Le Cordon Bleu Paris 8, rue Léon Delhomme
75015 Paris, Ile-de-France, France
Website http://www.cordonbleu.edu/paris
Phone +33 1 85 65 15 00