Le Cordon Bleu
Le Cordon Bleu
Le Cordon Bleu is one of the most prestigious and established cooking school in the world with over 120 years of teaching the highest standards of culinary techniques and management knowledge.
Le Cordon Bleu provides aspiring culinary professionals the opportunity to turn their passion into a variety of careers within the food and hospitality world. Each year, more than 20,000 students from 70 countries are trained at Le Cordon Bleu's Schools, which are now present in more than 20 countries, with around 40 campuses.
Courses at Le Cordon Bleu London range from certificates earned in just 11 weeks to the coveted Grand Diplôme, a 9 month programme in cuisine and pâtisserie, considered as the passport to the culinary world. All our cooking classes take place in our state-of-the-art facilities in London’s west end by our world class chefs. This prepares the students for a wide range of opportunities in the culinary and hospitality sector.
The campus offers a selection of prestigious Cuisine, Pâtisserie, Wine and Management, Nutrition courses.
"Le Cordon Bleu taught me how to cook. After learning all the fundamental skills I was able to apply it to all the different cuisines I was interested in learning."
- Eden Grinshpan, Grand Diplôme
“Le Cordon Bleu turn out some of the most exceptional students who are eager and enthusiastic to join the industry. The quality of the teaching chefs at Le Cordon Bleu London guarantees that the graduates will be of the highest standards.”
- Alain Roux, Three Michelin starred chef and chef-patron of The Waterside Inn
“Le Cordon Bleu's vast international network and world-renowned reputation struck me as the perfect launch pad for that next step. I found the structure of the Cuisine Diploma particularly appealing and was drawn to how there was a strong initial grounding in the fundamentals of classic French cuisine with more complex, contemporary techniques successively layered on top as the learning curve steepened. I was also very impressed by the investment that had gone into the new state-of-the-art facilities at Bloomsbury Square.”
- Guan Chua, Diplôme de Cuisine
“Le Cordon Bleu has been the stepping stone for me to achieve my dream, and for that I will be forever grateful.”
-Sarah Thompson, Diplôme de Pâtisserie
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