Le Cordon Bleu New Zealand is proud to announce its recognition as Oceania’s Best Culinary Training Institution for 2025 in ...

Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of ...

Le Cordon Bleu Paris is now offering workshops, demonstrations and private classes to the general public within the Hôtel de la Marine, an iconic and historic landmark in the city of Paris. Within ...

Ignite Your Passion! Le Cordon Bleu Dusit offers French cuisine and pâtisserie curricula that are the same as those of the other Le Cordon Bleu school networks in Europe ...

Graduates of the BBA Culinary Industry Management, MSc Culinary Innovation Management and MSc Hospitality Innovation Management were joined by family and friends to see them receive their diplomas.

Le Cordon Bleu London’s Diploma in Wine, Gastronomy and Management is a professional wine course like no other. Developed by renowned wine professionals, this diploma is a full-time wine business ...

We understand that choosing the right culinary school can be a life changing decision. We would like to invite you to schedule either a virtual meeting with a representative of the school or an ...

Students can take the classic French Pastry course at Le Cordon Bleu Dusit in order to earn the DIPLÔME DE PÂTISSERIE. Students will learn from professional French chefs and other international chefs ...

All International students wishing to study in Australia are required to have an Australian Student Visa. Le Cordon Bleu works with a suite of Educational Agents across the world who can assist with ...

Tucked into the secluded Pied Bull Yard near Bloomsbury Square, and moments from the British Museum, lies our Parisian-style Café Le Cordon Bleu.

Research from Restaurant Startup and Growth magazine suggests that the average restaurant owner spends around AU$650,000 establishing a restaurant. Likewise, day-to-day running costs will depend on ...