Le Cordon Bleu, founded in Paris
in 1985, offers a diversified programe. In cuisine, course are available at
three levels, each lasting three months. In the Basic Cuisine Course, students
learn the fundamentals of Haute Cuisine. Going a step further, they then use
their skills and recipes learned to prepare more elaborate dishes in the
Intermediate and Superior Cuisine course. Success at all three levels leads to
Le Cordon Bleu Cuisine Diploma.
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| Le Cordon Bleu |
In Pastry, the school offers
Basic Pastry and Superior Pastry courses, each also lasting three months. Upon successful
completion of both levels, students receive Le Cordon Blue Pastry Diploma.
Those who pass the examinations
in both Cuisine and Pastry are awarded the Grand Diplome. This marks the close
of the programme.