Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities are trained every year. Le Cordon …

Study at one of Le Cordon Bleu’s international institutes for the highest level of culinary and hospitality management education.

For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. Although many Le Cordon Bleu students already have some culinary experience, a large number come from various academic disciplines and …

Le Cordon Bleu Online Learning is designed to expand your knowledge of food and gastronomy, create opportunities to network with like-minded individuals, advance your career or take it in a new direction, enhance your skills and encourage new ways of thinking and understanding.

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Le Cordon Bleu programmes start students on a journey that inspires excellence, creativity, innovation, and personal enrichment allowing them to embark on to successful careers or personal pursuits. Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.

100% Online courses! The courses are delivered via our online learning platform offering interactive and supported learning from Le Cordon Bleu expert lecturers.

Le Cordon Bleu journey started in France in 1895 with the launch of a weekly publication called La Cuisinière Cordon Bleu.Shortly after, the school in Paris welcomed its first students in what would become one of the famous cooking schools in the world.

In case you needed another reason or two to study at Le Cordon Bleu Sydney: • Sydney was officially founded on January 26th 1788 • The famous Sydney Opera House has 10,154 pipes in the Grand Organ and each one is named!

The final of the 57th ArsNova Culinary Prize (formerly "the Taittinger") took place at Le Cordon Bleu Paris institute on 4 February. The jury, presided over by three Michelin-starred chef Emmanuel Renaut, supported by chefs including Dominique Crenn, Amandine Chaignot and Christophe Bacquié.