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Le Cordon Bleu offers a range of programmes from certificates to master degrees in culinary arts, hospitality and management. Learn from the best chefs and professionals in over 20 countries and join the network of alumni from over 100 nationalities.
- Gurgaon, India
Le Cordon Bleu India. In partnership with GD Goenka...
- Australia
Founded in Paris in1895, Le Cordon Bleu earned its...
- Login
Founded in Paris in 1895, Le Cordon Bleu is considered today...
- Central America
Le Cordon Bleu has designed a range of specific programmes...
- Korea
Le Cordon Bleu has designed a range of specific programmes...
- Mexico City, Mexico
In April 2000 Le Cordon Bleu, continuing its expansion...
- Istanbul, Turkey
In 2012, Le Cordon Bleu and Ozyegin University have...
- Rio De Janeiro, Brazil
Le Cordon Bleu Rio de Janeiro offers students a variety of...
- Gurgaon, India
Le Cordon Bleu offers a wide range of programmes and courses in culinary arts, wine, management, and hospitality. Whether you are a beginner or a professional, you can learn from the best and join a great tradition of excellence.
Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French for "The Blue Ribbon"; abbreviated LCB) is an international network of hospitality and culinary schools teaching French haute cuisine. Its educational focuses are hospitality management , culinary arts , and gastronomy .
Learn from Master Chefs in state-of-the-art kitchens and earn internationally recognised qualifications in cuisine, patisserie, hospitality management or culinary arts. Explore the Wellington campus, the programmes, the testimonials and the scholarship opportunities.
Learn from the best chefs and experts in cuisine, pastry, bakery, oenology and management at Le Cordon Bleu Paris. Discover the diploma programmes, workshops, internships and testimonials of this prestigious school.
Le Cordon Bleu is a world-renowned school that offers higher education, restaurants, publications, and consulting in culinary arts and hospitality. Founded in Paris in 1895, it has a history of excellence and innovation in French and international cuisine.
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