Le Cordon Bleu has evolved from a Parisian cooking school to a culinary arts academy with a large international network. The reputation of Le Cordon Bleu continues to soar through its programs which are continuously improved and adapted to the current and future needs of the gastronomy industry as well as its highly-qualified chef instructors, each of whom holds extensive knowledge in their area of expertise.
Theoretical technical Culinary Arts courses are taught in an auditorium equipped with a modern kitchen and audio-visual systems, which enables students to easily watch the chefs and ask questions in a classroom environment. Following the theoretical courses, students practice the techniques in the culinary classes, under the guidance and surveillance of their chef instructors.
Le Cordon Bleu Istanbul offers its programs with an International Chef Instructor team. All courses are taught in English and demonstration classes are simultaneously translated to Turkish. At the end of these programs, students graduate in command of both the English and French gastronomy terminology, and vested with the necessary technical and material knowledge to create their own recipes.