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Le Cordon Bleu offers a range of programmes from certificates to master degrees in culinary and hospitality fields. Founded in Paris in 1895, it has over 35 institutes in 20 countries and trains students from over 100 nationalities.
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Le Cordon Bleu is considered to be the guardian of French...
- Paris, France
Le Cordon Bleu is a Culinary Arts and Hospitality Management...
- Rio De Janeiro, Brazil
Le Cordon Bleu Rio de Janeiro offers students a variety of...
- Gurgaon, India
To build on their graduate experiences, students have the...
- Manila, Philippines
Le Cordon Bleu Ateneo de Manila offers French cuisine and...
- Tokyo, Japan
Tokyo is the center of Japanese politics, economy and...
- Shanghai, China
Le Cordon Bleu, as a culinary arts school, was founded in...
- Bangkok, Thailand
Learning French cuisine and French pastry techniques at Le...
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Two legendary culinary schools are now one: The French Culinary Institute (FCI), which rebranded as the International Culinary Center (ICC), signed an agreement to join forces with the Institute of Culinary Education (ICE).
Learn from renowned culinary experts in France and earn a bachelor's or certificate degree in culinary or pastry arts. Escoffier students can transfer credits and get a 20% scholarship at École Ducasse campuses in Paris or Yssingeaux.
Le Cordon Bleu is a Culinary Arts and Hospitality Management institute located in Paris, France. Get your passport for a successful international career.
Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French: "The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management , culinary arts , and gastronomy .
Learn French culinary techniques and develop your career in a professional kitchen with Le Cordon Bleu Paris. The Cuisine Diploma is a comprehensive and rigorous training programme with three levels, taught by experienced Chefs in French and English.
3 lut 2023 · Discover why you should study at a French culinary institute…including exploring French cooking techniques, ingredients, and dining experiences.