|Le Cordon Bleu London - The Campus|
|Le Cordon Bleu London - Your Teachers|
|Le Cordon Bleu London - Our Students|
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.
Chef Instructors and Lecturers
At our award-winning Centre of Excellence in the heart of London, you will be inspired to develop your passion for the culinary arts and hospitality management under the direction of our Chef Instructors and lecturers. Our Chef Instructors 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:
After over 50 years at 114 Marylebone Lane, Le Cordon Bleu London’s move to 15 Bloomsbury Square in 2012 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. The application of cutting edge equipment not only provides our students with the highest quality tools to develop skills but also provides the experience of life in a professional working environment.
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 Centre of Excellence, the Catering Equipment Distributors Association (CEDA) awarded our exceptional facilities their Grand Prix Award for the Cost Sector Large Category.
Accreditation and Visas
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.
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.
United Kingdom Border Agency (UKBA)
UKBA has registered Le Cordon Bleu London as a highly trusted sponsor, which authorises our sponsorship of international students for a Tier 4 Visa.
Le Cordon Bleu fosters a unique multi-cultural and educational environment through our international network which operates more than 40 schools in more than 20 countries, with over 20,000 students from 75 countries attending each year.
As a guide, a typical weekly class schedule is composed of the following sessions:
Cuisine courses: 3 demonstrations, 3 practical classes (4 technical classes are scheduled per term dependent on final timetable) – 18 hours
Pâtisserie courses: 2 demonstrations, 2 practical classes, 1 technical lecture – 15 hours
In addition to the above hours, students attend cheese and wine lectures, cuisine technical demonstrations (cuisine students only), and mid-term tutorial sessions which are scheduled throughout the term to complement the core units taught.
Demonstrations and practical classes are scheduled Monday to Saturday at any of the following times: 8:00am, 11:30am, 3:00pm and 6:30pm. The schedule is posted for the full session at the beginning of the term.
Graduates of Le Cordon Bleu progress from the institute with many prospects thanks to Le Cordon Bleu’s worldwide reputation for excellence. Enrol online today and take the first steps towards gaining your passport to the culinary world.
Organized by le Cordon Bleu Paris
At Le Cordon Bleu Paris
On April 5, 2014