The graduation ceremony for our pastry and bakery students took place on March 21. Congratulations to all graduates on their well-deserved success! The graduation ceremony for our cuisine students ...

We are proud of our many programmes and courses; from those available at all our institutes, to others unique to specific locations, you can find them all in this new brochure. With a history ...

In the gastronomy area, the professional specialized in high-quality coffee is called barista, who knows all the details of this grain, from the production to the extraction, besides being an expert ...

Em um mercado cada vez mais competitivo, um serviço de excelência é o maior diferencial em um negócio. Domine as técnicas de etiqueta, comunicação e vendas que fazem a diferença na hospitalidade.

Le Cordon Bleu es una red de renombre mundial de instituciones de enseñanza dedicado a proveer el más alto nivel de la enseñanza culinaria y de hostelería a través de programas de clase mundial. Le ...

1895年创立于巴黎的蓝带国际被认为是世界知名的厨艺及款待业管理学校之一。蓝带在全球20个国家/地区拥有35间学校, 每年有 ...

1895 年創立于巴黎的藍帶國際被認為是世界聞名的廚藝及款待業管理學校 之一 。 藍帶在全球20個國家/地區擁有35間學校, 每年 ...

Unleash your inner cook and discover our range of cooking classes held in the evenings and on weekends. From dessert making to bread baking, there is something for every food enthusiast. Do you want ...

As part of our 130-year celebrations, we are touring New Zealand high schools across the country to inspire young kiwis. Compared to regular kitchen classes, our demonstrations show an entirely new ...

When you think of a career in the culinary arts, the image of a chef standing over a hot stove in a bustling kitchen likely comes to mind. And probably getting yelled at (or maybe you’re the one doing ...

ル・コルドン・ブルーは、1895年パリで設立された料理教育機関。現在では20カ国・35余校以上のネットワーク、国籍の数は100以上。毎年、20,000人を超える生徒が教育を受けています。サー ...

Le Cordon Bleu London are delighted to share that Stephane Gliniewicz, Production Bakery Manager and teaching chef, has been awarded second place at the 2025 Best Baguette UK competition. The third ...