London is one of the most culturally diverse cities in the world. It is home to a rich variety of music, fashion and cuisines, all of which makes it such a treat destination to visit – especially if you want to hone your cooking and hospitality skills.
With a history spanning over 120 years, Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes, offering a variety of prestigious qualifications that are recognised as a global mark of excellence. Whether you have your heart set on a professional career in the industry or just looking to gain more confidence in the kitchen, the London institute is sure to have the perfect programme to suit your needs across the different fields of cuisine, pastry or wine.
During the summer term, there are a range of diplomas and certificates available with intensive options allowing basic and intermediate certificates in cuisine and pâtisserie to be completed in as little as six weeks. There is also an array of gourmet short courses, such as cake decorating, wine pairing, pâtisserie essentials, baking, and Mediterranean cuisine. The range is perfect for learning something new or building on your existing culinary skills.
During summer, the ever-popular three-week cooking course Summer Essentials is also available, teaching a mixture of key techniques based around Le Cordon Bleu’s traditional teaching methods, as well as classic and modern interpretations. It is ideal for those who want to have a strong introduction to the culinary world, with a variety of
sessions on seasonal dishes and desserts. This also includes dedicated lectures on cheese and tasting, as well as field trips to meat markets, such as Smithfield Market.
You can rest assured that whatever your goals, you will be taught by Le Cordon Bleu Master Chefs, lecturers and wine experts, who each have years of experience working in Michelin-starred restaurants and 5-star hotels around the world.
So whatever your culinary ambitions, explore food and wine in London with Le Cordon Bleu.