Over the past century, Le Cordon Bleu has evolved from a small cooking school in Paris to a culinary arts academy with a wide international network. The reputation of Le Cordon Bleu continues to increase thanks to the trainings that it has developed by constantly adapting to the current and future needs of the gastronomy industry and its competent instructor chefs who are competent in their subjects.
Theoretical technical courses on Culinary Arts; It is carried out in an auditorium layout with kitchen equipment and audio and video infrastructure, in a way that students watch the chiefs and can ask their questions comfortably in the classroom environment.
Afterwards, the students enter the high-tech equipped practice kitchens in groups of 16 and perform the techniques they learn under the supervision of the instructor chefs.(For More)