A Culinary Journey

1895

History of Le Cordon Bleu

Marthe Distel launches the weekly

culinary publication La Cuisinire Cordon Bleu,
in which famous chefs and food enthusiasts
give advice, share recipes and discuss the
pleasures of the table. Following the success
of this magazine, the first Le Cordon Bleu
school opens its doors in Paris, laying the
foundation for what is now the worlds largest
culinary and hospitality educational network.

1927

Le Cordon Bleus reputation for

excellence gains worldwide recognition. The London
Daily Mail, dated 16 November 1927, describes
a visit to Le Cordon Bleu where the author writes,
Its not unusual for as many as eight different
nationalities to be represented in the classes an
international culture that would continue to grow.

1895

1933 Influential French Chef Henri-

Paul Pellaprat teaches Rosemary Hume and

Dione Lucas at the Paris school. In 1933,
the pair open lEcole du Petit Cordon Bleu
in London and form the foundations for
todays international flagship institute.

1927

1949 Julia Child enrols at Le Cordon Bleu

Bienvenue!
With over 100 years of teaching experience, Le Cordon Bleu provides the ultimate training in the culinary
arts. Even as we evolve to meet the needs of the contemporary culinary and hospitality industries, our
philosophy of achieving excellence remains the same.
Le Cordon Bleu offers programs ranging from culinary initiation to university curricula in food and
beverages, hospitality, and tourism management.
Today, our international network comprises more than 50 schools in 20 countries, welcoming over
20,000 students each year.
Le Cordon Bleus reputation has endured by actively keeping our courses up-to-date and industry relevant
using innovative new technologies. Our academic programs are constantly adapted to the future needs
of hospitality services, particularly through our privileged partnerships with governments, universities,
and specialist organizations.
Le Cordon Bleu has made a worldwide contribution to the conservation of the art of French living and
French culture by setting the standards in both the culinary arts and the hospitality industry. In recent
years, our activities have diversified into culinary publications, gourmet products and professional
cooking equipment distribution, restaurants and even participating in television series and films.
We invite you to share our knowledge, vision, and passion for these dynamic, ever-changing industries.

Amitis Gourmandes,

Paris and starts her journey towards becoming

one of the most influential female chefs of her
time, writing over 16 cookbooks and staring
in numerous TV cookery shows. Her life at Le
Cordon Bleu and the events that followed went
on to inspire the 2009 hit film Julie and Julia.

1953

At lEcole du Petit Cordon Bleu in

London, Rosemary Hume creates the dish Poulet
Reine Elizabeth after being invited to prepare
lunch for the guests of the coronation of Her
Majesty Queen Elizabeth II. The dish would later
become known famously as Coronation Chicken.

1933
1949

1954

Audrey Hepburn visits Le Cordon

Bleu Paris during the launch of the film
Sabrina. In the Oscar winning film, Audrey
Hepburns character travels to Paris to study
at the best cooking school in the world.

1984

Madame Elisabeth Brassart, the

proprietress of Le Cordon Bleu from 1945 to
1984, with our president Monsieur Andr J.
Cointreau. Under Monsieur Cointreaus direction,
Le Cordon Bleu expands internationally with
new campuses, university partnerships and
research centres providing culinary and hospitality
education opportunities for a global audience.

1953

1991 Le Cordon Bleu Japan opens

in Tokyo and later in Kobe and becomes

known as Little France in Japan.

1996 Le Cordon Bleu Sydney in

Andr J. Cointreau
President and CEO, Le Cordon Bleu

1954

Australia begins operations upon the request

of the New South Wales government, and
provides chef training in preparation for
the 2000 Olympic Games in Sydney.

2002 Le Cordon Bleu Korea and Le Cordon

Bleu Mexico open their doors to the first students.

2011 Le Cordon Bleu Madrid opens in

1984

partnership with Universidad Francisco de Vitoria.

2012 After nearly fifty successful years

at 114 Marylebone Lane, Le Cordon Bleu

London moves into our international flagship
institute at 15 Bloomsbury Square, delivering
state-of-the-art facilities to all students.

The information produced by Le Cordon Bleu London in this publication is correct at the time of printing.
The school reserve the right to change any aspect of the programmes without prior notice.

2012

Welcome

to Le Cordon Bleu London

Gain an education that leads to career opportunities

in the culinary and hospitality industry.
Earn highly respected culinary and hospitality
qualifications at our international flagship institute.
Study in the heart of the worlds most exciting and
culturally diverse city for an unforgettable experience.

Le Cordon Bleu London

Take the first steps towards realising your ambitions at our
award winning international flagship institute in the heart of
London, where you will be inspired to develop your passion
for the culinary arts and hospitality management under the
direction of our master chefs and lecturers. Our master chefs
are both classically trained and qualified teachers, whilst our
lecturers contribute a wealth of knowledge gained through years
of experience in both education and the hospitality industry.
Our building features state-of-the-art facilities to
provide you with the latest and most innovative
opportunities in culinary and hospitality education:

Practical Facilities
self-contained work stations incorporating induction
range and preparation area for each student
digital sous-vide water baths

After over 50 years at 114 Marylebone Lane, Le Cordon

Bleu Londons move to 15 Bloomsbury Square was driven
by our continued commitment to deliver the highest calibre
of culinary and hospitality education, building on over
115 years of experience training students globally.

Our London campus is equipped with

the industrys most advanced culinary
and hospitality equipment to provide a
relevant and comprehensive education

We source local produce and ingredients for use during

practical sessions and demonstrations, and constantly
review our suppliers to ensure you receive the highest-quality
ingredients. By supplying our students with specialist items,
you learn to develop your senses and techniques with premium
ingredients to prepare for the professional environment.
Following the opening of our international flagship
institute, the Catering Equipment Distributors Association
(CEDA) awarded our exceptional facilities their Grand
Prix Award for the Cost Sector Large Category.

multi-zone convection ovens

fully equipped bakery kitchens with retarder
proofers and stone based deck ovens
tandoori and duck ovens
ventilated ceilings
temperature and humidity controlled kitchens

Classroom Facilities

The Home Office

Educational Oversight

The Home Office has registered Le Cordon Bleu London as a

highly trusted sponsor, which authorises our sponsorship
of international students for a Tier 4 Visa.

Quality Assurance Agency for Higher Education (QAA)

lecture theatres with demonstration areas

and audio-visual technology

Accreditation

ceiling mounted demonstration mirrors

NCFE

large open plan events area

interactive Smart Board technology

Campus Facilities
on-site caf serving fresh bread, pastries,
savouries, and beverages
library of culinary and hospitality management books
with quiet study area and computer access

Le Cordon Bleu London is subject to educational oversight by

the Quality Assurance Agency for Higher Education (QAA) under
the UK Border Agencys Tier 4 sponsorship requirements.

See www.qaa.ac.uk/educational-oversight for more information.

We have received the following judgements from QAA:
The review team has confidence in Le Cordon Bleu Londons

Le Cordon Bleu certificates and diplomas are accredited

under an Investing in Quality licence from national awarding
organisation NCFE. This demonstrates that the programmes
have measurable learning outcomes benchmarked against the
Qualifications and Credit Framework (QCF) level descriptors.
NCFE accreditation gives assurance that the content of our
courses is of a high standard and meets the rigorous quality
assurance requirements of a national awarding organisation.

management of its responsibilities for the standards of the

awards it offers on behalf of its awarding organisation.

The review team has confidence that Le Cordon Bleu London is

fulfilling its responsibilities for managing and enhancing the quality
of the intended learning opportunities it provides for students.
The review team concludes that reliance can be placed on the accuracy
and completeness of the information that Le Cordon Bleu London is
responsible for publishing about itself and the programmes it delivers.

lounge and computer corner with internet access

Shoreditch

Camden

Regents Park

British
Museum

Marylebone

Smithfield
Market

Soho

Holborn

Soho
Square

Covent Garden

National
Theatre
Hyde Park
Green Park

London Eye

Buckingham
Palace
Westminster Abbey

1
4

Westminster

Tate Britain

The
Gherkin

White
Chapel

The City

Trafalger
Square National
Gallery

Mayfair

Spitalfields
Market

Barbican
Museum
of London

St. Pauls
Cathedral

Leicester Square

Kensington

Columbia
Road Flower
Market

Hoxton
Square

The Old Vic

Theatre

Tate Modern

Borough
Market

London
Bridge
The
Shard

Tower
of London
City
Hall

Tower
Bridge

Borough

Houses of
Parliament

1
5

Grand Diplme
Respected across the culinary and hospitality industry as
a mark of excellence, Le Cordon Bleu Grand Diplme is an
influential qualification which allows our students to fulfil their
ambitions and pursue the most sought after careers. Students
are first taught basic culinary skills before applying this
knowledge to high-quality produce and specialist ingredients.
Our Grand Diplme is the most prestigious culinary
qualification from Le Cordon Bleu, combining the study of
our Diplme de Cuisine and Diplme de Ptisserie. This
diploma is awarded after nine months of full-time tuition.

The renowned Le Cordon Bleu

Grand Diplme is your passport
to the culinary world

Cuisine

Ptisserie

Completion of the Basic, Intermediate and Superior Cuisine

certificates results in the award of our Diplme de Cuisine. You will
learn to master the necessary skills to create fine cuisine dishes
through a combination of practical sessions, demonstrations and
theory lessons, gaining knowledge from our team of classically
trained master chefs who have experience working in senior
positions in the worlds finest kitchens and Michelin star restaurants.

Completion of the Basic, Intermediate and Superior Ptisserie

certificates results in the award of our Diplme de Ptisserie.
You will be taught the required knowledge to master the
culinary art of ptisserie, developing creative skills and learning
established techniques to create classic and contemporary
desserts served in the finest restaurants and ptisseries.

Our cuisine master chefs lead demonstrations to show you how

to produce dishes to the highest professional standard. You are
then tasked with replicating what you have been shown in one of
our dedicated cuisine practical kitchens under the guidance of
one of our master chefs to ensure satisfactory progress is made.

Our ptisserie master chefs lead demonstrations of delicate

and intricate pastry items to showcase key techniques
in creation and decoration. You are then tasked with
replicating what you have been shown in one of our dedicated
ptisserie practical kitchens under the guidance of one of
our master chefs to ensure satisfactory progress is made.

Theoretical technical classes explore a specific culinary subject

or ingredient and are taught through concise classroom
sessions. Each technical class is supplemented by supporting
resources to underpin the practical knowledge taught and provide
context to the techniques developed and ingredients used.

Theoretical technical classes explore a specific culinary subject

or ingredient and are taught through concise classroom
sessions. Each technical class is supplemented by supporting
resources to underpin the practical knowledge taught and provide
context to the techniques developed and ingredients used.

Basic Cuisine

Intermediate Cuisine

Superior Cuisine

Basic Ptisserie

Intermediate Ptisserie

Superior Ptisserie

Level 3 *

Level 3 *

Level 4*

Level 3 *

Level 3 *

Level 4*

11 weeks 200 hours

11 weeks 200 hours

11 weeks 200 hours

11 weeks 170 hours

11 weeks 170 hours

11 weeks 170 hours

Prerequisite: Basic Cuisine

Prerequisite: Intermediate Cuisine

Core Units

Prerequisite: Basic Ptisserie

Prerequisite: Intermediate Ptisserie

Core Units

Core Units

Viennoiserie and French Bread Making

Hot and Cold Contemporary Plated

Desserts for Restaurants

Classical French Pastry Techniques

Core Units

Core Units

Classical French Cuisine Culinary Techniques

French Regional Cuisine

Event Organisation and Preparation

Kitchen Management 1

Light Cuisine and Vegetarian Cuisine

Implementing Health, Safety

and Hygiene Procedures

Canaps and Finger Food Buffet Work

Complex Savoury Restaurant

Contemporary Style Dishes

Introduction to Basic Wine Knowledge

Implementing Health, Safety

and Hygiene Procedures

Core Units

Introduction to Basic Cheese Knowledge

Kitchen Management 2

Kitchen Management 3
Health, Safety and Hygiene Procedures
Wine and Food Pairing

Regional Wine Knowledge

Cheese Beyond Taste

Core Objectives

Cheese Production Knowledge

World Culinary Techniques and Cuisine

demonstrate fundamental basic cuisine

preparations and cooking techniques including:
- knife skills
- basic classical vegetable cuts
- fish filleting skills
- elementary butchery skills
- basic stocks and derivatives
- elementary sauces and emulsions
- basic doughs e.g. pasta and puff pastry
- introduction to plating presentation
- basic plated desserts for restaurants
- elementary methods of cooking

European Culinary Techniques and Cuisine

e.g. braising, pan-frying, boiling,

deep-frying, roasting, and steaming

identify French culinary terms

achieve the Level 2 award in food safety
follow health, safety and hygiene regulations
identify basic wine knowledge
identify basic cheese knowledge
develop personal kitchen organisation
and management skills

Core Objectives
implement all the basic techniques learned and
apply them to fundamental European regional
cuisine and culinary techniques including:
- developing specific knife skills
- preparing live shellfish
- methods of preserving
- developing butchery skills and fish filleting
- participating in large canaps
team production
- compile classic and modern
plating presentations
- sweet and savoury hot souffl
- developing sauce knowledge
- practicing cooking methods
- identifying specific European
techniques and cuisine
follow health, safety and hygiene regulations

Core Objectives
demonstrate a wide range of
fundamental classical and contemporary
cuisine techniques including:
- extending cooking techniques
- advanced butchery skills
- specific preparation and cooking
skills for vegetables and garnishes
- elaborating world flavours
and texture techniques
- expressing personal cultural
ingredients and flavours
- cooking to order
- seasonal and market influences on cuisine
meet health, safety and hygiene regulations
analyse wine and food pairing

Implementing Health, Safety

and Hygiene Procedures
Introduction to Basic Wine Knowledge
Introduction to Basic Cheese Knowledge

Core Objectives
demonstrate fundamental basic ptisserie
preparations and baking techniques including:
- knife skills
- elementary sugar cooking techniques
- tart production techniques
- basic pastry doughs e.g. short crust,

sweet dough and puff pastry

-
-
-
-

simple breads
petits fours baking skills
basic entremets skills
piping techniques

identify French culinary terms

achieve the Level 2 award in food safety
follow health, safety and hygiene regulations
identify basic wine knowledge
identify basic cheese knowledge
develop personal kitchen organisation
and management skills

Decoration Techniques in
Chocolate and Sugar Craft
Complex Entremets and Gateaux Production
Kitchen Management 2
Implementing Health, Safety
and Hygiene Procedures
Regional Wine Knowledge
Cheese Production Knowledge

Core Objectives
implement all the basic techniques learned and
apply them to fundamental advanced ptisserie
and bakery preparation techniques including:
- chocolate piping techniques
- elementary cake decoration
- introduction to sugar work
- introduction to viennoiserie

e.g. brioche, croissant

-
-
-
-
-
-

developing chocolate skills

classical French entremets
introduction to hot and cold plated desserts
French boulangerie techniques
chocolate centrepiece skills
tempering technique

Petits Fours and Chocolate

Production Techniques
Afternoon Tea Production and
Event Organisation
Kitchen Management 3
Implementing Health, Safety
and Hygiene Procedures
Wine and Food Pairing
Cheese Beyond Taste

Core Objectives
master advanced international
bakery techniques and confectionery
methods including:
- mastery of plated desserts
- decoration and presentation
- entremets design and decoration
- contemporary plated desserts
- confectionery and moulded chocolate
- international boulangerie techniques
- artistic cooked sugar centrepiece
techniques e.g. pouring, pulling,

casting, colour, marbling and blowing

- identifying seasonal and market

influences on pastry products

discover cheese beyond taste

follow health, safety and hygiene regulations

establish personal kitchen organisation

and management skills

describe regional wine knowledge

meet health, safety and hygiene regulations

describe cheese production knowledge

analyse wine and food pairing

extrapolate personal kitchen

organisation and management skills

discover cheese beyond taste

describe regional wine knowledge

describe cheese production knowledge
extrapolate personal kitchen
organisation and management skills

* Please refer to our accreditation section on page 5

For more information on Le Cordon Bleu Grand Diplme, or to register, please visit our website
6

Kitchen Management 1

lcblondon.com

establish personal kitchen organisation

and management skills

Gain an industry-relevant education in the culinary arts.

Benefit from culinary education experience developed since 1895
7

Diplmes
Diplme de Cuisine

Diplme de Ptisserie

Basic Cuisine

Basic Ptisserie

Basic Cuisine opens the door to the adventures of classic

cuisine. From day one, you begin to master the basic skills:
from how to hold a knife properly, peel vegetables and truss
a chicken. As the term progresses, techniques become
more complex. Students learn how to use and integrate
condiments, herbs and spices which complement the
dishes prepared. As a solid grounding in basic cuisine, this
programme is for beginners and experienced students alike.

Basic Ptisserie is designed to give students a strong

foundation on which to build their ptisserie skills and
knowledge. As students progress, they learn to prepare a
wide selection of desserts and pastries through practical
sessions and demonstrations. This exciting course introduces
the various concepts, properties and applications of
ptisserie which are essential for working in the industry.

Intermediate Ptisserie

Intermediate Cuisine

During Intermediate Ptisserie you begin to master fundamental

techniques, such as making a gnoise sponge, and your
proficiency will allow you to focus more on decoration. You will also
be introduced to sugar sculpting and more advanced chocolate
work, developing skills such as chocolate piping and casting,
and preparing restaurant-style desserts. Under the guidance of
our chefs, students are able to develop essential artistic skills.

The Intermediate Cuisine programme introduces you to classic

French regional dishes and European cuisine techniques,
through which you will apply the techniques introduced during
the basic level programme. Through practice and repetition,
you begin to perform tasks instinctively and with greater
ease. Intermediate Cuisine emphasises the importance of
mise en place: understanding, organisation and production.
Demonstrations highlight various kinds of presentations
from platter to plate, and become more menu-oriented,
incorporating elements such as planning and timing.

Superior Ptisserie

Superior Cuisine
During the Superior Cuisine programme, which culminates in our
Diplme de Cuisine, you will learn about the current evolution
of worldwide cuisine techniques. Full menus are inspired by
trends from todays top kitchens. The ingredients are richer and
more refined, exposing students to working with rare and highquality items. Now well-versed in classic culinary skills, you are
encouraged to be more creative in both taste and presentation.

Graduates of Le Cordon Bleu

become part of a culinary
tradition of excellence

Superior Ptisserie combines all the knowledge, techniques

and artistic skills previously acquired and encourages you to
personalise your work. Practical sessions, demonstrations
and theory lessons help you gain a thorough understanding
of the principles involved, with a strong focus on developing
advanced levels of artistic and creative work.

 s the leader in culinary, hospitality and wine education, we aim to develop the best programmes,
A
with frequent additions to our course offering. Please visit our website for further details.

Basic
Level 3 *

Intermediate
Level 3 *

Superior
Level 4*

9 months

Superior Student Events

Cuisine Event
Superior level students host a seated event as part of our
Diplme de Cuisine. Teamwork, organisation, execution, and
creativity are tested as students work together to produce
items with high-quality appearance and taste. The event allows
students to demonstrate the skills they have acquired during
their diploma, provide a taste of working in the industry and
also contributes to students overall grade. Our cuisine event
is unique to the London campus superior programme.

Ptisserie Afternoon Tea

Superior Ptisserie students host a formal afternoon tea
event which provides a taste of working in the industry producing food in quantity, working as a team, working to a
deadline and exposure to the hospitality environment. The
afternoon tea event is unique to Londons superior ptisserie
programme and contributes to students overall grade.

* Please refer to our accreditation section on page 5

Gourmet & Short Courses

Le Cordon Bleu Gourmet & Short Courses focus on specialised
techniques in cuisine and ptisserie to advance your knowledge
of a specific culinary discipline and impart practical methods to
further your repertoire. The programmes have been designed
for those with the passion for a particular culinary area who
wish to further their professional or personal abilities.
Practical learning sessions provide comprehensive tuition
for participants, with access to the industrys most
sophisticated equipment in our fully equipped practical
kitchens enhancing your learning experience. Our master
chefs deliver demonstrations of the techniques and
skills applied through these specialist programmes to
ensure participants gain a professional perspective.
Theoretical lectures impart core knowledge to underpin
and provide context for the skills and techniques taught.

Wine Programme

Overseen by our sommelier, the master classes aims at giving a

better understanding and appreciation of wine through the study
of some key winemaking process, regions and relevant topics
such food and wine pairings. Over a series of evening classes,
you will have the opportunity to learn from some of the best wine
professionals in a lively, friendly but studious atmosphere where
students are encouraged to actively participate in the discussions.

Three courses are now available:

Wine Essentials: learn a systematic approach

to wine tasting, alongside sensory analysis,
viticulture and winemaking techniques.
Classic European Wines and Vineyards: explore the
richness and diversity of the famous European wine regions
such as Bordeaux, Burgundy, Piemonte, Rioja or Port.
Global Gems: Modern Classics from around the World:
broaden your tasting horizons by discovering exceptional
wines from a number of different origins including
North and South-America, Australia, South-Africa

Our Gourmet & Short Courses

focus on specific culinary
disciplines to advance
your practical
and theoretical knowledge
Bakery Programme

Cake Decorating Programme

Designed for the aspiring baker, this programme introduces

fundamental skills and methods in artisan bread making.
Techniques are taught by hand and machine through a
combination of practical sessions, demonstrations, and
lectures to impart a comprehensive understanding of a variety
of yeasted doughs and associated production methods.

This programme has been designed to introduce modern

concepts of cake decorating, design, and preparation, alongside
an insight into fundamental business acumen. Our ptisserie
master chefs lead a combination of practical sessions,
demonstrations and lectures to impart their knowledge, drawing
from years of industry experience to provide you with skills
and techniques that have been successfully implemented
in the professional environment. The creative element of
this programme coupled with key industry knowledge helps
to develop an entrepreneurial attitude in participants.

Participants learn the scientific process applied to yeasted dough

to gain an understanding of each ingredient and their interactions
during the production process. Students are also taught how to
create a number of international dough varieties. The programme
includes flavoured breads, classic yeast doughs, and decorative
breads. In addition, this specialised programme includes
knowledge of traditional ptisserie and breakfast viennoiserie
items including croissants and other enriched doughs.

Core Content
use of pre-ferments
cultivation of sour starters
use of commercial yeasts
laminated doughs
straight dough mixing methods
enriched dough methods
kneading
shaping and moulding
baking methods and principles

During the programme participants will have the opportunity

to work in a fully operational professional bakery
environment, using commercial equipment such as stone
based deck ovens, laminators and retarder provers.

Our London institute houses dedicated bakery and

ptisserie kitchens featuring professional equipment such
as induction hobs, market leading mixers, and caesarstone
work surfaces. As a participant of Le Cordon Bleu Londons
Cake Decorating Programme, you are supplied with all the
ingredients and equipment needed during each session.

Core Content
celebration cakes
wedding cake assembly
stacked and shaped cakes
cupcakes
flavour profiles
filling, coating and masking
icing textures and techniques
gum paste flower decorations

Gourmet Courses

Le Cordon Bleu London offers a number of gourmet short courses

designed for the passionate culinary enthusiast and those wanting
to sample the Le Cordon Bleu experience. Our courses provide the
ideal introduction to fine cuisine and ptisserie for culinary novices,
establishing a solid foundation of knowledge on which to build
upon. Each gourmet short course stands alone from our diplomas
and individual certificates, with tuition provided by our team of
classically trained master chefs who are all qualified teachers.
The course content has been specially designed to provide the same
level of culinary education excellence found on our classic cycle,
with access to professional equipment including precision forged
knives and crafted steel cookware from the industrys finest
manufacturers.

Taste of Le Cordon Bleu

With our Taste of Le Cordon Bleu short course, participants

gain an insight into the experiences shared by our students at
the worlds premier culinary arts institute. Observe and engage
in the learning environment and teaching methods applied
throughout our culinary programmes by participating in a number
of teaching sessions under the guidance of our master chefs.
Taste of Le Cordon Bleu aims to provide prospective students
with an understanding of the institutes teaching methodology
prior to making their choice of programme. Whilst no prior
knowledge is required for this course, it is recommended for
those with an ambition to seek further professional development
in the culinary arts and dedicated amateur cooks.

chocolate work as decoration

For more information on our current and future programmes, or to register, please visit our website

10

lcblondon.com

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Alumni
With our international flagship institute located in the heart of
central London, our alumni graduate at the centre of a major
financial and business hub, which presents a wealth of opportunities
when our students enter the professional environment.
A Le Cordon Bleu education in the culinary arts and hospitality
management can lead to a large number of entrepreneurial
career opportunities as a business owner or in the worlds finest
kitchens, restaurants, and hotels. You will graduate from the

institute with many prospects, and share in Le Cordon Bleus

worldwide reputation for excellence which provides an invaluable
advantage as you work towards achieving your ambitions.
The following testimonials from three of our alumni
explain their personal achievements since graduating
from Le Cordon Bleu London and demonstrate the
diversity of roles available after studying with us.

Our alumni continue to gain the most sought after roles

in the industry by achieving exciting and fulfilling
careers made possible by a Le Cordon Bleu education

By graduating, you earn a place in our widely respected network

of international alumni including Julia Child, Gaston Acurio, Mary
Berry, Ming Tsai, Peggy Porschen, Brad Farmerie & Rachel Khoo

In the culinary and hospitality industry, a qualification from

Le Cordon Bleu is highly respected. We are the leader
in culinary and hospitality education, offering students
over 115 years of teaching experience through our team
of classically trained master chefs employed from the
worlds finest kitchens and Michelin star restaurants.

Pictured Below: Rachel Khoo (photo: Daniel Lucchiesi), pictured Bottom Left:
(photo: Ins Menacho), Pictured bottom right: Brad Farmerie

Gaston Acurio

A Le Cordon Bleu education helps our graduates stand out

amongst their peers to employers thanks to our reputation for
excellence which is recognised across the industry. Students
have access to the finest facilities and professional equipment,
preparing them for a career in a role they are passionate about.
By constantly updating our curriculum to ensure our students
gain an industry-relevant education, graduates progress from
Le Cordon Bleu with many opportunities available to them.

Hideko Kawa I Grand Diplme

michael swamy I Ptisserie Diplme

Alice mcnair I Ptisserie Diplme

Head Pastry Chef, The Fat Duck

Writer and Television, BBC Food

Magazine and Masterchef India

Owner, Blue Bow Bakery

Le Cordon Bleu provided expert training,

preparing me to enter the international culinary
market. Since graduating, I have worked
in a number of internationally acclaimed
restaurants. I currently work as Head Pastry
Chef at The Fat Duck which is amazing. I
am enjoying a fantastic culinary journey
since graduating from Le Cordon Bleu!

I chose Le Cordon Bleu as it was the best place

to learn culinary skills after graduating with
a qualification in hotel management. Since
graduating, I have written my own cookery
book entitled The East Indian Kitchen, worked
successfully in food media and styling and I
currently head up the food team for Masterchef
India. Soon I will be joining BBC Food magazine
as Editor, which recently launched in Mumbai.
What I most enjoyed about the Le Cordon Bleu
programme was the professionalism of the
lecturers and chefs. They instilled in me a sense
of perfection for the culinary arts. I would advise
any potential students to go to Le Cordon Bleu.

While in my final term at Le Cordon Bleu

I started working for a company called
Konditor and Cook as a cake decorator. Once
I graduated, I began work there full time
and after around seven months went on to
start up my own company, Blue Bow Bakery,
and my business has been growing ever
since. I am so grateful to Le Cordon Bleu for
everything they have taught me, and I now
teach cake decorating myself. I also have
plans to open a shop in the near future.

Le Cordon Bleu alumni continue to excel in a broad range of

roles across the culinary and hospitality industry. The addition
of our Professional Diploma in Entrepreneurial Hospitality
Management extends our curriculum to offer a first-class
education in senior hospitality management and entrepreneurism.
The international profile of our culinary and hospitality
educational network means that a Le Cordon Bleu education
is recognised across the world. We provide you with
transferable skills and knowledge which can be applied to
a diversity of international roles across the industry.

the global hospitality industry

Over 10% of worldwide employment

Sales of over $2

trillion annually

Predicted growth globally

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Living and Studying

in London
Big Ben and The Houses of Parliament, Covent Garden, Borough Market, Camdens Stable
Market, The London Eye and Southbank, Bloomsbury Square

Join us in the heart

of a rich variety of
international cuisine
and lifestyles
the gastronomic capital of the world
award-winning British and international food markets
38 Michelin star restaurants
restaurants offering every world cuisine
internationally renowned 5-star luxury hotels
more than 32,000 music performances per year
over 17,000 theatrical performances per year
world famous music venues and art galleries
approximately 200 festivals held per year
22 national museums and over 200 others
395 public libraries that stock 17 million books
direct air and rail links to mainland Europe
major financial and business hub
welcomes over 26 million tourists per year

Le Cordon Bleu London I 15 Bloomsbury Square London, WC1A 2LS, UK

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The Capital
London is considered by many to be the gastronomic capital
of the world, attracting many ambitious and talented chefs to
work in the citys growing culinary and hospitality industries.
London is also regarded as one the of the worlds most
diverse cities, combining modern and classical elements in
every area to embrace the mixture of cultures to be found.
A fusion of dynamic metropolitan areas with peaceful green
spaces provides an environment for any tastes, with some of
the worlds most attractive parks found within the capital.
Le Cordon Bleu London is situated in the heart of London
at 15 Bloomsbury Square, and is located a short walk
from the fashionable Covent Garden, Soho and Leicester
Square. Famous theatres, fine restaurants, exciting bars,
vibrant cafes, and relaxing parks make London one of the
worlds most desired cities to live in. By living and studying in
London, you will be at the heart of this unique and welcoming
environment - providing an unforgettable experience.

Transport and Accommodation

The London campus is located at the centre of a transport
hub, with excellent links to and from the area. Holborn, the
nearest tube station to 15 Bloomsbury Square, is served by
the Central and Piccadilly lines, with Tottenham Court Road
station an eight minute walk from our campus. In addition,
eleven separate bus routes pass through Bloomsbury.
Accommodation prices vary considerably depending on
location, size of the property and whether it is shared or
single occupancy. If you require assistance, we have a list of
recommended hotels and student accommodation providers
in London. Please contact us at london@cordonbleu.edu to
receive this list or visit our website for more information.

Student Support
Our customer service team are available at all times during
institute opening hours to provide information for students
and help them with matters affecting their education with Le
Cordon Bleu. Should you require any information or assistance
relating to the institute, please contact our customer services.

T +44 (0) 207 400 3900

F +44 (0) 207 400 3901

london@cordonbleu.edu

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Le Cordon Bleu International

LONDON PA R IS M A DR ID A MSTER DA M LIBA N JA PA N KOR E A USA OT TAWA ME X ICO PERU AUSTR A LI A NEW ZE A L A ND M A L AYSI A TH A IL A ND ISTA NBUL R IO DE JA NEIRO SH A NGH A I

Bienvenue! With more than 110 years of teaching experience, Le Cordon

Bleu provides the ultimate training in cuisine, ptisserie, management,
wine and gastronomy. We are dedicated to preserving and passing on the
mastery and appreciation of the culinary arts. Our philosophy is just as
strong as always. However, our contemporary philosophy speaks directly
to prospective, enrolled and graduated students: Make Things Happen!
The energy that Le Cordon Bleu put into our programs is the same energy
we encourage in our students. Whether you plan to move on to restaurants,
journalism, hospitality management or the numerous other related elds,
Providing a window to our heritage and renowned educational
Caf Le Cordon Bleu overlooks the secluded Pied Bull
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The caf offers a wide variety of pastries, artisan bread,

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our international network which operates more than 40 schools in more than 20
countries, with over 20,000 students from 75 countries attending each year.

We invite you to share our knowledge and passion for the hospitality industry and
look forward to welcoming you on a journey of discovery that will last a lifetime.

Amitis Gourmandes,
Adhering to the philosophy of achieving excellence, Le
Cordon Bleu chefs have selected a range of the highest
quality culinary products such as gourmet food, professional
Andrculinary
J. Cointreau
equipment, cooking utensils,
gifts, and books.

President and CEO, Le Cordon Bleu

Le Cordon Bleu supports continuous learning with its

large collection of international culinary publications
inspired by over 115 years of culinary excellence.

We offer an array of refined food products presented in elegant

packaging to delight the culinary enthusiast or experienced
cook, which can be used to create a number of dishes. Our
range of professional equipment includes forged knives,
kitchen utensils and accessories alongside a carefully selected
line of original gifts developed around the art of living.

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