At Le Cordon Bleu London, you will be inspired to develop your passion for the culinary arts, wine and management under the direction of our chef instructors and lecturers. Our Le Cordon Bleu 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.

London is widely considered the gastronomic capital of the world, attracting ambitious culinary and hospitality talents from around the globe. By living and studying in the UK capital, you will be at the heart of a rich variety of international cuisines and lifestyles - it is quite simply the experience of a lifetime!

Courses:

Grand Diplôme^® Professional Chef Diploma

The Grand Diplôme^® is the most prestigious culinary qualification at Le Cordon Bleu, combining the study of our Diplôme de Cuisine and Diplôme de Pâtisserie. This accredited professional chef diploma is awarded after nine months of full-time study.

Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu Grand Diplôme^® is an influential qualification which allows you to fulfil your ambitions and pursue the most sought after culinary careers.

Throughout the 9 month tuition, you are first taught basic culinary skills before applying them to high-quality produce and specialist ingredients. Supervised by some of the most qualified and classically trained Chefs, you will learn fundamental culinary techniques through a succession of  theoretical and practical training combining Chef demonstrations and practical sessions.

Diplôme de Cuisine Classical Chef Training Course

Le Cordon Bleu’s highly acclaimed Diplôme de Cuisine is a classical chef training course that offers the most rigorous and comprehensive programme in French culinary techniques and international cuisine available today. We believe that it is essential to teach classical methods and techniques progressively, so that once you become trained chef you will be able to apply your knowledge to any type of cuisine and adapt it to your future career.

By successfully completing our Diplôme de Cuisine you will be ready to progress with a range of exciting career opportunities having learned all of the necessary professional skills. You will be taught by a team of classically trained chefs who have experience working in senior positions in the world’s finest kitchens and Michelin-starred restaurants.

The Diplôme de Cuisine is a French cuisine diploma that also includes elements of international cooking styles and modern techniques. The diploma comprises three certificates: Basic, Intermediate and Superior. It can be completed in 9 months or in 6 months of full-time study. With our Intensive 6-month diploma Basic and Intermediate levels of the diploma are completed in three months, with the Superior level completed through a further three months of study.

Diplôme de Pâtisserie Classical Pastry Chef Course

Our Diplôme de Pâtisserie is recognised globally as one of the most respected culinary qualifications in pastry and baking. By enabling you to become highly skilled and gain essential creative skills to craft exceptional dishes and showpieces, we pride ourselves on delivering the highest standards of professional pastry chef education and training.

The pastry diploma comprises three certificates: Basic, Intermediate and Superior. As you progress, the techniques taught become more advanced to develop your abilities in a structured manner.

Across your tuition, you will learn classic pâtisserie skills while developing your creative flair. Our Pâtisserie Chefs will lead demonstrations showing important techniques in creation and decoration of classic patisserie and contemporary restaurant desserts. Our team of classically trained teaching chefs possesses years of experience working in Michelin-starred restaurants and the industry’s finest kitchens.

Le Cordon Bleu’s believe that it is essential to teach classical methods and techniques progressively, so that once you complete your diploma you will be able to apply your knowledge to any type of cuisine and adapt it to your future career.

The Diplôme de Pâtisserie can be completed in either 9 months or in 6 months of full-time study. With our Intensive 6-month diploma, Basic and Intermediate levels are completed in three months, with the Superior level completed through a further three months of study.

Diplôme de Boulangerie

The Diplôme de Boulangerie has been specifically developed to meet the needs of the expanding culinary sector of the hospitality industry. This boulangerie course aims to provide you with the classical and practical skills of Boulangerie arts, kitchen management, and gastronomy.

Across the course, you will learn a large variety of Boulangerie techniques like basic bread doughs, viennoiserie, and creating and managing your own starter cultures for sourdoughs. You’ll get a chance to develop your creativity while also growing your understanding of how to run a small business.

The Boulangerie Diploma will provide you with knowledge of all aspects of the Boulangerie trade. You will learn through demonstrations, practical application, lectures, and on site industry visits.

The course is led by Master Baker Dominique Moudart. Dominique has spent more than 30 years perfecting his Boulangerie skills, including seven years spent travelling across France to discover local bread varieties and production techniques.

Diploma in Culinary Management

The Diploma in Culinary Management has been designed to provide you with the knowledge and skills to succeed in your culinary career, whether you aspire to own a food business or achieve in a managerial position within the restaurant industry.

Le Cordon Bleu's Diploma in Culinary Management is a full-time course that focuses on advanced culinary skills (modernist / molecular / multi-sensory techniques), gastronomy, creativity (developing recipes), business and restaurant management (designing menus, costing, and managing supply chain). By the end of the course, you will be able to demonstrate your innovative ideas in the setting up and development of your own business profile.

Diploma in Gastronomy, Nutrition & Food Trends

Designed to support the growing interest in health within restaurants, cafés and retail, the Diploma in Gastronomy, Nutrition & Food Trends is a 3 month gastronomy course based on the principles of nutrition and food science, and their application within culinary arts in alignment with current and future food trends

This full-time diploma ensures that future industry professionals can effectively respond to consumer interest in health, wellness and nutritious foods without compromising on sustainability or culinary creativity.

The course integrates the principles of nutrition into culinary arts in order to create innovative, inspiring and highly nutritious meals. It aims at building a foundation which will enable you to progress in your future food industry career.

This programme will provide a holistic approach to food and nutrition through lectures, culinary demonstrations and practical application.

Diploma in Plant-Based Culinary Arts

This Diploma focuses on crafting excellent dishes solely from plants, providing a creative repertoire of product knowledge, skills and recipes. Within the programme students will explore a wide range of vegetables, fruit, nuts, seeds, grains and pulses, gaining expert knowledge on ingredient varieties and innovative culinary uses. The programme has been designed to provide specialised culinary education for the growing demand for vegan, vegetarian and plant-based restaurants and products.

The programme is formed of six modules:

Plant-Based Cuisine and Diet
This unit introduces plant-based cooking and will explain the principals of plant-based dietary requirements, culinary preparations, and cooking methods, providing detailed product knowledge and professional kitchen organisation skills. Students will also gain a food safety qualification which is required for working in a professional kitchen.

Professional Culinary Skills and Product Knowledge
The unit builds a solid foundation of fundamental culinary skills beginning with knife skills and progressing to stocks, sauces, soups, preservation and unique skills and techniques. Product knowledge is an essential component of this programme including oils, vinegar, herbs, spices which will become essential to creating recipes as the plant-based vegetarian programme develops.

Vegetable and Plant Foods
This unit will focus on vegetable ingredients, by introducing a range of vegetables such as flowers, bulbs, fungi and stems, tubers and sea vegetables. Students will have the opportunity to learn a variety of recipes, plating skills and culinary techniques.

Grains, Pulses, Nuts & Seeds
Essential to plant-based cuisine the innovative recipes will include a range of breads, cooking with grains and explore the culinary world of beans, peas and lentils. Students will learn to identify these products and understand a range of cooking methods for their use.

Specialised Plant-Based Cuisines
This unit will build on the foundation from the previous units with focus on plant-based foods and beverages, diets and cultures around the globe.  Current trends and innovations in the vegetarian food industry will be assessed in a creative environment. The unit includes specialised demonstrations and guest speakers.

Desserts: Chocolate, Fruit & Nuts
The final unit will focus on the use of raw chocolate, fruit, berries and nuts to create delicious deserts including dairy free ice-creams, sorbets custards, vegan pastry and confectionary. Students will also review how to modify recipes.

Fees:

Grand Diplôme^® Professional Chef Diploma 

Duration: 9 months | 3 terms
Price: £37,185
Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials
Hours per week: approximately 32 to 39 hours
Entry requirements: high school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

Diplôme de Cuisine Classical Chef Training Course

Duration:

• 9 months | 3 terms (standard)
• 6 months | 2 terms (intensive)

Price:

• £20,790 (standard)
• £20,990 (intensive)

Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials
Hours per week:

• Approximately 18 to 21 hours (standard)
• Approximately 30 to 40 hours (intensive)

Entry requirements: high school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

Diplôme de Pâtisserie Classical Pastry Chef Course

Duration:

• 9 months | 3 terms (standard)
• 6 months | 2 terms (intensive)

Price:

• £18,335 (standard)
• £18,578 (intensive)

Diploma fees include: ingredients, uniforms, Zwilling knife set, learning materials
Hours per week:

• Approximately 15 to 18 hours (standard)
• Approximately 30 to 40 hours (intensive)

Entry requirements: high school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.

Diplôme de Boulangerie

Price: £9,505
Deposit fee: £700
Diploma fees include: ingredients, course manual and equipment
Hours per week: 6 hours per week
Entry requirements: high school diploma or equivalent, evidence of English language. No prior culinary experience is required. All students must be aged 18 years or over.
External candidates: please note, external candidates will have to purchase the knife kit and uniform at an additional cost (£445)

Diploma in Culinary Management

Duration: 200 hours over 10 teaching weeks & 1 week assessment
Price: £6,550
Diploma fees include: ingredients, learning materials
Hours per week: approximately 20 hours
Entry requirements: Le Cordon Bleu Cuisine or Pâtisserie Diploma or Grand Diplôme or equivalent culinary qualification
External candidates: please note, external students will have to purchase the knife kit and uniform at additional costs (£630)

Diploma in Gastronomy, Nutrition & Food Trends

Duration: 204 hours over 3 months
Price: £6,920
Diploma fees include: learning materials and uniform kit*
Hours per week: approximately 20 hours
Entry requirements: high school diploma or equivalent, eligibility to study in the UK, evidence of English language. All students must be aged 18 years or over.

Diploma in Plant-Based Culinary Arts

Duration: 380 hours over 3 months
Price: £8,150
Diploma fees include: learning materials, uniform and professional knife kit.
Hours per week: approximately 22-24 hours (plus 12 hours of self-directed learning)
Entry requirements: high school diploma or equivalent, eligibility to study in the UK, evidence of English language. All students must be aged 18 years or over.