With a reputation the world over for culinary excellence Le Cordon Bleu is the largest hospitality education institution with over fifty schools and 20,000 students worldwide. Located in Bloomsbury Square, just two minutes from London’s Holborn station, students don’t have far to go for culinary inspiration or even potential jobs with Michelin-starred restaurants all around them.
Inspiration may also be found by scrolling through the school's impressive alumni list. Best-selling author and restaurateur Yotam Ottolenghi attended, as did fellow writer and broadcaster Allegra McEvedy. Internationally, Rachel Khoo studied at their Paris counterpart as did the great Julia Child, celebrated as one of the first writers to introduce French cooking to the American masses.
Le Cordon Bleu offers a range of professional courses to its students from culinary and pâtisserie, to wine and hospitality management. With a focus on on cuisine and pâtisserie, Le Cordon Bleu offers three professional courses to its students. The Diplôme de Cuisine course provides students with a rigorous and comprehensive foundation in classical French cookery, the Diplôme de Pâtisserie - as the name suggests - offers students a programme focused on classic French pastry techniques. Finally the Grand Diplôme, a three-term Cordon Bleu Qualification and the most prestigious qualification, combines the study of the Diplôme de Cuisine and Diplôme de Pâtisserie. Students have the option of completing the the Diplôme de Cuisine and Diplôme de Pâtisserie in nine-months or in a condensed six-month course.