Le Cordon Bleu Paris is the French word for "The Blue Ribbon". It is the world's largest hospitality education institution with over 50 schools on 5 continents serving 20,000+ students annually. The education here focuses on -
- Hospitality Management
- Culinary Arts
Paris is synonymous with culinary delights. Its open-air markets, bistros, cafes are famous worldwide. This makes Paris the ideal location to learn about gastronomy, regional products, and culinary specialities and to absorb France's culture.
1895, is the year of inception of Le Cordon Bleu Paris. Students from across the globe throng to this institution to take ahead their interests in the field of culinary arts and hospitality. Education imparted here is the best and is coupled with internships in Parisian establishments. The internships provide the much needed hands-on work experience to the students graduating out of the school. This invaluable work experience that they gather would reflect in their future career and professional pursuit.
Courses at Le Cordon Bleu Paris are all taught in French, but are also translated in English for the ease of the International students.
Programs & Courses
For about a century and more Le Cordon Bleu Paris has taken the task of aiding in realisation of dreams of young aspiring culinary professionals. Advancement in their current career or start a new career, the programmes and courses offered to the students seeking admission to Le Cordon Bleu Paris aid them in their endeavours. The students can choose from one of these depending on their area of interest.
- Cuisine and Pâtisserie Certificates and Diplomas
- Bakery Diploma
- Wine and Management Program
- Restaurant Management Program
- Continuing Education for professionals
- Hautes Etudes du Goût (Advanced studies in Gastronomy in collaboration with Reims University)
- French Language for Gastronomy
- Short-term courses for food enthusiasts
Students graduating out of Le Cordon Bleu Paris find themselves on the path of career growth and success in the fields of restaurant kitchens, catering, restaurant and hotel management, journalism, consulting, food service, food styling and education.