Welcome to Le Cordon Bleu Paris
Le Cordon Bleu Paris has become one of the world's leading providers of hands-on culinary training. Our faculty of French Master Chefs, bodes decades of traditional and contemporary experience within the top kitchens in France. Students will benefit well within the forum of their kitchens, learning from the Masters themselves. The opportunity to learn from and enjoy the regional flavors of France makes Paris a living laboratory for Le Cordon Bleu students.
Programs & Courses
A NEW program offered at Le Cordon Bleu Paris is the Diplôme de Sommellerie. This professional wine program delivers a unique and comprehensive training through theory and practical studies as applied to the wine industry. Students develop their sense of taste through wine tastings, and food and wine paring presented by Le Cordon Bleu chefs. Three internships are also included to learn the wine making process, the business aspects of a wine store and the selection of wine in fine restaurants in and around Paris.
Exclusively offered through Le Cordon Bleu Paris is the Hautes Etudes du Goût (HEG) program. This unique program is offered in partnership with The University of Reims and provides the student with a multi-disciplined training program on taste and gastronomy. It offers a three-pronged scientific, sociological and cultural understanding of taste, together with a sensorial approach. Upon graduation, students are awarded the Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table (DUGGAT) by the University of Reims. In addition, students will be honoured with a Certificate by Le Cordon Bleu. The HEG program is a two-week intensive course that combines the entire body of existing knowledge on taste and gastronomy. The course runs through the first few weeks of October, registration begins in April.
