Over the past century, Le Cordon Bleu has evolved from a small culinary school in Paris into a global network of culinary arts academies. Its reputation continues to grow thanks to its ability to adapt its programs to the current and future needs of the gastronomy industry, as well as the expertise and mastery of its highly qualified chef instructors.
Theoretical courses on culinary techniques are delivered in auditorium-style classrooms equipped with kitchen facilities, sound, and video systems—allowing students to comfortably observe the chef and ask questions in an interactive learning environment.
Following the demonstrations, students work in groups of 16 in state-of-the-art practical kitchens, where they apply the techniques they have learned under the close supervision of their chef instructors.
