Вы находитесь на странице: 1из 10
Bienvenue! With over 100 years of teaching experience, Le Cordon Bleu provides the ultimate training

Bienvenue!

Bienvenue! With over 100 years of teaching experience, Le Cordon Bleu provides the ultimate training in

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 Bleu’s 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.

Amitiés Gourmandes,

dynamic, ever-changing industries. Amitiés Gourmandes, André J. Cointreau President and CEO, Le Cordon Bleu A

André J. Cointreau

President and CEO, Le Cordon Bleu

André J. Cointreau President and CEO, Le Cordon Bleu A Culinary Journey 1895 Marthe Distel launches
André J. Cointreau President and CEO, Le Cordon Bleu A Culinary Journey 1895 Marthe Distel launches
André J. Cointreau President and CEO, Le Cordon Bleu A Culinary Journey 1895 Marthe Distel launches

A Culinary Journey

1895 Marthe Distel launches the weekly

culinary publication La Cuisinière 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 world’s largest culinary and hospitality educational network.

1927 Le Cordon Bleu’s 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,

“It’s not unusual for as many as eight different nationalities to be represented in the classes…” an international culture that would continue to grow.

1933 Influential French Chef Henri-

Paul Pellaprat teaches Rosemary Hume and Dione Lucas at the Paris school. In 1933, the pair open l’Ecole du Petit Cordon Bleu in London and form the foundations for today’s international flagship institute.

1949 Julia Child enrols at Le Cordon Bleu

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 l’Ecole 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.

1954 Audrey Hepburn visits Le Cordon

Bleu Paris during the launch of the film Sabrina. In the Oscar winning film, Audrey Hepburn’s 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 André J. Cointreau. Under Monsieur Cointreau’s direction, Le Cordon Bleu expands internationally with new campuses, university partnerships and research centres providing culinary and hospitality education opportunities for a global audience.

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

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

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.

History of Le Cordon Bleu

facilities to all students. History of Le Cordon Bleu 1895 1933 1953 1984 1927 1949 1954

1895

facilities to all students. History of Le Cordon Bleu 1895 1933 1953 1984 1927 1949 1954

1933

to all students. History of Le Cordon Bleu 1895 1933 1953 1984 1927 1949 1954 2012

1953

to all students. History of Le Cordon Bleu 1895 1933 1953 1984 1927 1949 1954 2012

1984

all students. History of Le Cordon Bleu 1895 1933 1953 1984 1927 1949 1954 2012 The

1927

students. History of Le Cordon Bleu 1895 1933 1953 1984 1927 1949 1954 2012 The information

1949

History of Le Cordon Bleu 1895 1933 1953 1984 1927 1949 1954 2012 The information produced

1954

History of Le Cordon Bleu 1895 1933 1953 1984 1927 1949 1954 2012 The information produced

2012

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.

1

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 world’s most exciting and culturally diverse city for an unforgettable experience.

Le Cordon Bleu London

Le Cordon Bleu London Take the first steps towards realising your ambitions at our award winning
Le Cordon Bleu London Take the first steps towards realising your ambitions at our award winning
Le Cordon Bleu London Take the first steps towards realising your ambitions at our award winning

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

• 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

• lecture theatres with demonstration areas and audio-visual technology

• ceiling mounted demonstration mirrors

• large open plan events area

• interactive Smart Board technology

Campus Facilities

• on-site café serving fresh bread, pastries, savouries, and beverages

• library of culinary and hospitality management books with quiet study area and computer access

• lounge and computer corner with internet access

After over 50 years at 114 Marylebone Lane, Le Cordon Bleu London’s 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.

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.

The Home Office

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.

Accreditation

NCFE

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.

Our London campus is equipped with the industry’s most advanced culinary and hospitality equipment to provide a relevant and comprehensive education

Educational Oversight

Quality Assurance Agency for Higher Education (QAA)

Le Cordon Bleu London is subject to educational oversight by the Quality Assurance Agency for Higher Education (QAA) under the UK Border Agency’s 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 London’s 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.”

Columbia Shoreditch Regent’s Park Camden Road Flower Hoxton Market Square British Museum Marylebone
Columbia
Shoreditch
Regent’s Park
Camden
Road Flower
Hoxton
Market
Square
British
Museum
Marylebone
Smithfield
Market
Barbican
Spitalfields
Market
Holborn
Museum
Soho
of London
Square
Soho
The
White
Gherkin
Covent Garden
St. Pauls
Chapel
Cathedral
Leicester Square
The City
Trafalger
Square
National
Tower
Mayfair
London
Gallery
of London
Bridge
National
Tate Modern
Theatre
The
Borough
Shard
Market
City
Tower
Hyde Park
Hall
Bridge
Green Park
London Eye
The Old Vic
Theatre
Borough
Buckingham
Palace
Westminster Abbey
Houses of
Kensington
Westminster
Parliament
Tate Britain

Grand Diplôme®

Respected across the culinary and hospitality industry as a mark of excellence, Le Cordon Bleu Grand Diplôme 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 Diplôme is the most prestigious culinary qualification from Le Cordon Bleu, combining the study of our Diplôme de Cuisine and Diplôme de Pâtisserie. This diploma is awarded after nine months of full-time tuition.

The renowned Le Cordon Bleu Grand Diplôme is your passport to the culinary world

Cuisine

Completion of the Basic, Intermediate and Superior Cuisine certificates results in the award of our Diplôme 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 world’s finest kitchens and Michelin star restaurants.

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.

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

LEVEL 3 * 11 WEEKS • 200 HOURS

Intermediate Cuisine

LEVEL 3 * 11 WEEKS • 200 HOURS

Superior Cuisine

LEVEL 4 * 11 WEEKS • 200 HOURS

Pâtisserie

Completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of our Diplôme de Pâtisserie. You will be taught the required knowledge to master the culinary art of pâtisserie, developing creative skills and learning established techniques to create classic and contemporary desserts served in the finest restaurants and pâtisseries.

Our pâtisserie 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 pâtisserie 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.

context to the techniques developed and ingredients used. Basic Pâtisserie LEVEL 3 * 11 WEEKS •
context to the techniques developed and ingredients used. Basic Pâtisserie LEVEL 3 * 11 WEEKS •

Basic Pâtisserie

LEVEL 3 * 11 WEEKS • 170 HOURS

Intermediate Pâtisserie

LEVEL 3 * 11 WEEKS • 170 HOURS

Superior Pâtisserie

LEVEL 4 * 11 WEEKS • 170 HOURS

Prerequisite: Basic Cuisine

Prerequisite: Intermediate Cuisine

Core Units

• Classical French Cuisine Culinary Techniques

• Kitchen Management 1

• Implementing Health, Safety and Hygiene Procedures

• Introduction to Basic Wine Knowledge

• Introduction to Basic Cheese Knowledge

Core Objectives

• demonstrate fundamental basic cuisine preparations and cooking techniques including:

- knife skills

- basic classical vegetable cuts

-

- 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

fish filleting skills

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 Units

• French Regional Cuisine

• Light Cuisine and Vegetarian Cuisine

• Canapés and Finger Food Buffet Work

• Kitchen Management 2

• Implementing Health, Safety and Hygiene Procedures

• Regional Wine Knowledge

• Cheese Production Knowledge

• European Culinary Techniques and Cuisine

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 canapés team production

- compile classic and modern plating presentations

- sweet and savoury hot soufflé

- developing sauce knowledge

- practicing cooking methods

- identifying specific European techniques and cuisine

• follow health, safety and hygiene regulations

• describe regional wine knowledge

• describe cheese production knowledge

• extrapolate personal kitchen organisation and management skills

Core Units

• Event Organisation and Preparation

• Complex Savoury Restaurant Contemporary Style Dishes

• Kitchen Management 3

• Health, Safety and Hygiene Procedures

• Wine and Food Pairing

• Cheese Beyond Taste

• World Culinary Techniques and Cuisine

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

• discover cheese beyond taste

• establish personal kitchen organisation and management skills

* Please refer to our accreditation section on page 5

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

lcblondon.com

Core Units

• Classical French Pastry Techniques

• Implementing Health, Safety and Hygiene Procedures

• Introduction to Basic Wine Knowledge

• Introduction to Basic Cheese Knowledge

Kitchen Management 1

Core Objectives

• demonstrate fundamental basic pâtisserie 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

Prerequisite: Basic Pâtisserie

Core Units

• Viennoiserie and French Bread Making

• 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 pâtisserie 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

• follow health, safety and hygiene regulations

• describe regional wine knowledge

• describe cheese production knowledge

• extrapolate personal kitchen organisation and management skills

Prerequisite: Intermediate Pâtisserie

Core Units

• Hot and Cold Contemporary Plated Desserts for Restaurants

• 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

• meet health, safety and hygiene regulations

• analyse wine and food pairing

• discover cheese beyond taste

• establish personal kitchen organisation and management skills

Gain an industry-relevant education in the culinary arts. Benefit from culinary education experience developed since 1895

Diplômes

Diplômes Diplôme de Cuisine Basic Cuisine Basic Cuisine opens the door to the adventures of classic

Diplôme de Cuisine

Basic Cuisine

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.

Intermediate Cuisine

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 Cuisine

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

Diplôme de Pâtisserie

Basic Pâtisserie

Basic Pâtisserie is designed to give students a strong foundation on which to build their pâtisserie 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 pâtisserie which are essential for working in the industry.

Intermediate Pâtisserie

During Intermediate Pâtisserie you begin to master fundamental techniques, such as making a génoise 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.

Superior Pâtisserie

Superior Pâtisserie 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.

Graduates of Le Cordon Bleu become part of a culinary tradition of excellence

Astheleaderinculinary,hospitalityandwineeducation,weaimtodevelopthebestprogrammes,

withfrequentadditionstoourcourseoffering.Pleasevisitourwebsiteforfurtherdetails.

Basic

Intermediate

Superior

LEvEL 3 *

LEvEL 3 *

LEvEL 4 *

Superior LEvEL 3 * LEvEL 3 * LEvEL 4 * 9 MONTHS Superior Student Events Cuisine

9 MONTHS

Superior LEvEL 3 * LEvEL 3 * LEvEL 4 * 9 MONTHS Superior Student Events Cuisine

Superior Student Events

Cuisine Event

Superior level students host a seated event as part of our Diplôme 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.

Pâtisserie Afternoon Tea

Superior Pâtisserie 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 London’s superior pâtisserie 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 pâtisserie 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 industry’s 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

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.

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 pâtisserie 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.

as stone based deck ovens, laminators and retarder provers. Cake Decorating Programme This programme has been
as stone based deck ovens, laminators and retarder provers. Cake Decorating Programme This programme has been
as stone based deck ovens, laminators and retarder provers. Cake Decorating Programme This programme has been
as stone based deck ovens, laminators and retarder provers. Cake Decorating Programme This programme has been

Cake Decorating Programme

This programme has been designed to introduce modern concepts of cake decorating, design, and preparation, alongside an insight into fundamental business acumen. Our pâtisserie 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.

Our London institute houses dedicated bakery and pâtisserie kitchens featuring professional equipment such as induction hobs, market leading mixers, and caesarstone work surfaces. As a participant of Le Cordon Bleu London’s 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

• chocolate work as decoration

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 pâtisserie 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 industry’s 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 world’s 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 institute’s 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.

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

lcblondon.com

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 world’s finest kitchens, restaurants, and hotels. You will graduate from the

institute with many prospects, and share in Le Cordon Bleu’s 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.

the diversity of roles available after studying with us. HIDEKO KAWA I Grand Diplôme Head Pastry

HIDEKO KAWA

I

Grand Diplôme

Head Pastry Chef, The Fat Duck

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!

culinary journey since graduating from Le Cordon Bleu! MICHAEL SWAMY I Pâtisserie Diplôme Writer and Television

MICHAEL SWAMY

I

Pâtisserie Diplôme

Writer and Television, BBC Food Magazine and Masterchef India

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.

would advise any potential students to go to Le Cordon Bleu. ALICE MCNAIR I Pâtisserie Diplôme

ALICE MCNAIR

I

Pâtisserie Diplôme

Owner, Blue Bow Bakery

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.

THE GLOBAL HOSPITALITY INDUSTRY

Over 10% of worldwide employment

Sales of over $2

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

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 world’s finest kitchens and Michelin star restaurants.

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.

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.

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

Ming Tsai, Peggy Porschen, Brad Farmerie & Rachel Khoo PICTURED BELOW : RachelKhoo (photo: Daniel Lucchiesi)

PICTURED BELOW: RachelKhoo (photo: Daniel Lucchiesi), PICTURED BOTTOM LEFT: GastonAcurio (photo: Inés Menacho), PICTURED BOTTOM RIGHT: BradFarmerie

Inés Menacho) , PICTURED BOTTOM RIGHT : BradFarmerie trillion annually Predicted growth globally od Journalism
Inés Menacho) , PICTURED BOTTOM RIGHT : BradFarmerie trillion annually Predicted growth globally od Journalism
Inés Menacho) , PICTURED BOTTOM RIGHT : BradFarmerie trillion annually Predicted growth globally od Journalism

trillion annually

Predicted growth globally

od Journalism PR Food Stylist Writers TV Presenters Entrepreneurs Restaurant Managers Hotel Managers Caterer Sommeliers Busin wners Chef Teacher Entrepreneurs Food Journalism PR Food Stylist Writers TV Presenters Entrepreneurs Restaurant Managers Ho Managers Caterer Sommeliers Business Owners Chef Teacher Entrepreneurs Food Journalism PR Food Stylist Writers TV Presenter ntrepreneurs Restaurant Managers Hotel Managers Caterer Sommeliers Business Owners Chef Teacher Entrepreneurs Food Journali R Food Stylist Writers TV Presenters Entrepreneurs Restaurant Managers Hotel Managers Caterer Business Owners Sommeliers Ch cher Entrepreneurs Food Journalism PR Food Stylist Writers TV Presenters Entrepreneurs Restaurant Managers Hotel Managers Ca meliers Business Owners Chef Teacher Entrepreneurs Food Journalism PR Food Stylist Writers TV Presenters Entrepreneurs Resta

12

13

Living and Studying in London

Big Ben and The Houses of Parliament, Covent Garden, Borough Market, Camden’s Stable Market, The London Eye and Southbank, Bloomsbury Square

Market, The London Eye and Southbank, Bloomsbury Square 14 Join us in the heart of a

14

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

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 city’s growing culinary and hospitality industries. London is also regarded as one the of the world’s 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 world’s 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 world’s 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.

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

T +44 (0) 207 400 3900

F +44 (0) 207 400 3901

london@cordonbleu.edu

Bloomsbury Square London, WC1A 2LS, UK T +44 (0) 207 400 3900 F +44 (0) 207
Bloomsbury Square London, WC1A 2LS, UK T +44 (0) 207 400 3900 F +44 (0) 207
Bloomsbury Square London, WC1A 2LS, UK T +44 (0) 207 400 3900 F +44 (0) 207

19

15

Providing a window to our heritage and renowned educational network, the international flagship institute presents
Providing a window to our heritage and renowned educational network, the international flagship institute presents
Providing a window to our heritage and renowned educational network, the international flagship institute presents
Providing a window to our heritage and renowned educational network, the international flagship institute presents

Providing a window to our heritage and renowned educational network, the international flagship institute presents Le Cordon Bleu’s first European café. All products are crafted at our institute daily to the highest standard using only the finest ingredients. The café offers a wide variety of pastries, artisan bread, viennoiseries and baguettes which demonstrate a selection of the techniques taught inside the institute to our culinary students.

Café Le Cordon Bleu overlooks the secluded Pied Bull Yard within Bloomsbury Square, providing indoor and outdoor seating areas with a heated canopy. Our café is located a short walk from The British Museum, Tate Modern, Somerset House, and other iconic landmarks.

lcblondon.com/london/cafe

House, and other iconic landmarks. lcblondon.com/london/cafe Adhering to the philosophy of achieving excellence, Le

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 equipment, cooking utensils, culinary gifts, and books.

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.

20 16

of original gifts developed around the art of living. 20 16 Le Le Cordon Cordon Bleu
of original gifts developed around the art of living. 20 16 Le Le Cordon Cordon Bleu

LeLe CordonCordon BleuBleu InternationalInternational

LONDONLONDON PARISPARIS MADRIDMADRID AMSTERDAMAMSTERDAM LIBANLIBAN JAPANJAPAN KOREAKOREA USAUSA OTTAWAOTTAWA
LONDONLONDON
PARISPARIS
MADRIDMADRID
AMSTERDAMAMSTERDAM
LIBANLIBAN
JAPANJAPAN
KOREAKOREA
USAUSA
OTTAWAOTTAWA
MEXICOMEXICO
PERUPERU
AUSTRAUSTR ALIAALIA
NEWNEW ZEALANDZEALAND
MALAYSIAMALAYSIA
THAILANDTHAILAND
ISTANBULISTANBUL
RIORIO DEDE JANEIROJANEIRO
SHANGHAISHANGHAI
NEWNEW ZEALANDZEALAND MALAYSIAMALAYSIA THAILANDTHAILAND ISTANBULISTANBUL RIORIO DEDE JANEIROJANEIRO SHANGHAISHANGHAI