Le Cordon Bleu
Le Cordon Bleu
Le Cordon Bleu is 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.
Through its faculty of Chefs and industry professionals, students immerse themselves in the foundations of French gastronomy developing their palates and personal style, while mastering these fundamentals of cooking which will give students the confidence to apply them to any style of cuisine.
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 now stretch in more than 20 countries and around 40 campuses.
Opened in 1933, Le Cordon Bleu London has always attracted attention as being the finest school for culinary education and with the ever growing attention to the British food scene the demand for culinary arts training continues to grow.
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 to provide each student with the latest and most innovative opportunities in culinary and hospitality education.
A selection of prestigious Cuisine, Pâtisserie, Wine and Management Courses:
- Grand Diplôme
- Cuisine Diploma (Available in 6 or 9 months)
- Pâtisserie Diploma (Available in 6 or 9 months)
- Diploma in Culinary Management
- Diploma in Wine, Gastronomy and Management
- Wine Master Classes
- Cake Decorating
- A wide variety of gourmet short courses
Once graduated you will become part of an exceptional Alumni Network including: Hideko Kawa, Tess Ward, Yottam Ottolenghi, Peggy Porschen, Virgilio Martinez and Michael Swamy just to name a few.
Le Cordon Bleu London teaching team is composed of world experts in Cuisine, Pâtisserie, Wine and Management. Our Chefs are classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and Michelin starred restaurants.
The Le Cordon Bleu London school boasts some of the most advanced facilities and equipment to prepare you for tomorrow’s culinary world. The equipment available in our school allows our students to learn classical French, international and modernist cuisines.
- self-contained work stations incorporating induction range and preparation area for each student
- digital sous-vide water baths
- multi-zone convection ovens
- fully equipped bakery kitchens with retarder/proofers and stone based deck ovens
- tandoori and duck ovens
- ventilated ceilings
- temperature and humidity controlled kitchens
- professional wine tasting room
- lecture theatres with demonstration areas and audio-visual technology
- ceiling mounted demonstration mirrors
- large open plan events area
- interactive smart board technology
- on-site café serving fresh bread, pastries, savouries and beverages
- student library featuring culinary, wine and hospitality management books
- quiet study area and computer access
- lounge and computer corner with internet access
Visit our school during the monthly open houses or book a tour on Le Cordon Bleu London website.
Welcomed by a member of our team, you will be shown our teaching kitchens, classrooms, library, boutique, and on-site Café Le Cordon Bleu. This will be an excellent opportunity to have all your questions answered in person.
“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.”
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.”
Diplôme de Cuisine, 2013
“Le Cordon Bleu has been the stepping stone for me to achieve my dream, and for that I will be forever grateful.”
Diplôme de Pâtisserie, 2013
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