Le Cordon Bleu Istanbul is part of a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programmes.
Le Cordon Bleu partnered with Özyeğin University to open one of a kind facility in Istanbul. Le Cordon Bleu Istanbul is unique in the Middle East. It offers globally recognised diplomas and certifications issued by the renowned Le Cordon Bleu network, making it a prestigious opportunity for aspiring chefs and culinary professionals.
Le Cordon Bleu Istanbul stands out for its prime location and exceptional campus facilities, along with 5* star quality dormitories which are reserved and fully accessible to students at the Le Cordon Bleu school. One of its key advantages is the opportunity for internships at Michelin-starred restaurants, offering students invaluable interactive experience. Although the school is located in Turkey, all chefs are seasoned professionals from European countries, including France, Morocco, and Spain, ensuring a world-class culinary education with an international perspective.
Recognized and highly respected by food and wine professionals worldwide, Le Cordon Bleu certification is synonymous with superior quality.
All Le Cordon Bleu institutions around the world offer the most advanced facilities and equipment to prepare students for the culinary world of tomorrow.
Train in advanced kitchens and classrooms designed to provide a hands-on learning experience, fully equipped with professional tools and technology.
Join a global network of successful alumni, with opportunities for mentorship, internships, and professional connections in the world of gastronomy.
Long Term Programmes
Le Cordon Bleu’s prestigious “Grand Diplôme®” is a globally respected certification in the culinary and hospitality industry, representing excellence in both culinary arts and pastry. It combines classical training in cuisine (“Diplôme de Cuisine”) and pastry (“Diplôme de Pâtisserie”).
Students who successfully complete both programs within a 9 or 12-month period are awarded this highly regarded qualification, showcasing their comprehensive expertise in both fields. It is ideal for:
– Aspiring chefs looking to work in professional kitchens, such as Michelin-starred restaurants or five-star hotels.
– Experienced chefs or entrepreneurs wishing to master classic French culinary techniques to open their own businesses.
– Cooking enthusiasts who want to learn professional methods to elevate their skills.
The Diplôme de Pâtisserie program at Le Cordon Bleu is a comprehensive course designed to immerse students in the art of professional pastry making. This program combines practical sessions, demonstrations, and theoretical classes, allowing students to learn recognized techniques used to create both classic and modern desserts found in the world’s finest restaurants and patisseries. Through this program, students will not only master essential pastry techniques but also enhance their creative skills, ultimately specializing in the art of pastry. The curriculum consists of three levels—Fundamental, Intermediate, and Superior—each requiring a total of 120 hours of instruction, with classes held two days a week for six hours per day. Upon successful completion of all three levels, students are awarded the prestigious Diplôme de Pâtisserie, signifying their expertise in pastry arts and preparing them for exciting career opportunities in the culinary field.
The Diplôme de Cuisine Turque program at Le Cordon Bleu is a versatile course that explores traditional Turkish culinary techniques and recipes, enriched by centuries-old practices and lectures on Turkish culinary heritage. Led by Le Cordon Bleu Chef Instructors and guest chefs, the courses are conducted in English, with demonstration lessons translated into Turkish. This comprehensive program consists of two levels, incorporating practical sessions, demonstrations, theoretical lessons, and field trips, allowing students to gain a deep understanding of Turkish cuisine. Each level of the program requires 120 hours of instruction, with classes held two days a week for six hours each day. Upon successful completion of both levels, students are awarded the esteemed Diplôme de Cuisine Turque, showcasing their mastery of Turkish culinary arts and techniques.
Le Cordon Bleu Istanbul offers programs taught in English by an international team of chefs, with demonstration classes simultaneously translated into Turkish. Students practice in high-tech kitchens in small groups, gaining proficiency in both English and French culinary terminology, and the expertise to create their own recipes.
