Le Cordon Bleu
Istanbul

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.

Years of expertise in the culinary

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About Le Cordon Bleu Istanbul

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 International, ensuring a world-class culinary education with a global perspective.

Why Choose Le Cordon Bleu

Get one of the most respected certifications in the industry

Recognized and highly respected by food and wine professionals worldwide, Le Cordon Bleu certification is synonymous with superior quality.

Train at the most modern facilities

All Le Cordon Bleu institutions around the world offer the most advanced facilities and equipment to prepare students for the culinary world of tomorrow.

Live and study in one of the most exciting cities in the world

Istanbul, a city where East meets West, is not just a historical and cultural marvel—it's also one of the most international cities for students worldwide.

Strong Alumni Network

Join a global network of successful alumni, with opportunities for mentorship, internships, and professional connections in the world of gastronomy.

Le Cordon Bleu

Culinary excellence since 1895.

Long Term Programmes

Grand Diplôme

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.

Diplôme de Cuisine

The Diplôme de Cuisine program at Le Cordon Bleu is designed to provide students with a comprehensive culinary education through a blend of practical sessions, demonstrations, and theoretical classes. Under the guidance of instructor chefs who possess extensive experience working in the world’s finest kitchens and Michelin-starred restaurants, students will acquire the skills necessary to create refined dishes and master advanced culinary techniques.

The program consists of three levels—Basic, Intermediate, and Superior—each requiring 180 hours of instruction, with classes held three days a week for six hours per day. Upon successful completion of all three levels, students are awarded the esteemed Diplôme de Cuisine, signifying their proficiency and expertise in classical culinary arts. This certification not only enhances students’ culinary skills but also opens doors to exciting career opportunities in the global gastronomic industry.

Diplôme de Pâtisserie

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—Basic, 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.

Intensive Turkish Cuisine

The Intensive Turkish Cuisine Programme by Le Cordon Bleu Istanbul spans two levels, each comprising 120 hours. The classes run for 6-9 hours per day, 3-4 days a week, totaling 120 hours per level.

Level 1: Classical Turkish Cuisine (120 hours) – Certificat de Cuisine Turque

Level 2: Regional Turkish Cuisine (120 hours) – Certificat de Cuisine Turque Regionale

Successful completion of both levels earns students the “Diplôme de Cuisine Turque.”

The program combines practice sessions, demonstrations, theory lessons, and field trips. It covers Turkish culinary techniques such as knife skills, dicing, chopping, and various traditional cooking methods. Students also learn about Turkish culinary heritage, local ingredients, mezze, börek, mantı, and desserts.

Le Cordon Bleu Istanbul Tuition Fees

Long term certificate programs	Period of study	Tuition for international students
Diplome de Cuisine	33 Weeks	28,000 USD
Basic Cuisine Certificate	11 Weeks	11,000 USD
Intermediate Cuisine Certificate	11 Weeks	9,800 USD
Superior Cuisine Certificate	11 Weeks	10,500 USD
Diplome de Patisserie	33 Weeks	24,700 USD
Basic Patisserie Certificate	11 Weeks	9,800 USD
Intermediate Patisserie Certificate	11 Weeks	8,500 USD
Superior Patisserie Certificate	11 Weeks	9,300 USD
Grande Diplome	33 Weeks	50,000 USD

Le Cordon Bleu Istanbul eligibility requirements

To be eligible for admission to Le Cordon Bleu Istanbul, applicants must be 18 years or older at the start of their course. Classes are taught in English, and a proficiency level of B2 (according to the Common European Framework of Reference for Languages) is recommended to ensure students can actively participate in lectures and discussions with chef instructors.

Academic qualifications such as a high school diploma, high school certificate, GCSEs, or equivalent are generally required. In certain cases, students without formal qualifications may still be admitted based on their application and motivation. All applicants must complete the application form accurately, and the letter of motivation must be written by the applicant. Admission is granted after the evaluation of qualifications, proficiency, and aspirations by the Admissions Jury.

StudyU assists with the entire process, offering guidance on writing a strong motivation letter, preparing all necessary documents, securing dormitory accommodations, and providing all the information required for a seamless application experience.

Le Cordon Bleu Istanbul students have an exclusive opportunity to stay at the modern dormitory on Ozyegin University’s campus, which has limited capacity. However, applying through StudyU guarantees the best price and availability given early application.

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Le Cordon Bleu Istanbul Chefs

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.

Chef Ruppen has had a distinguished career, working at prestigious hotels and restaurants across Switzerland, Bermuda, and South Africa. In 1990, he came to Turkey to open the Çırağan Palace Kempinski Hotel, becoming its Executive Chef in 1992, serving high-profile politicians and celebrities. He later held key roles at Gate Gourmet and LSG Sky Chefs, eventually becoming European Culinary Excellence Director. A member of La Chaîne des Rôtisseurs since 1996, Chef Ruppen joined Le Cordon Bleu Istanbul as Executive Trainer Chef in 2017.

Erich RuppenCuisine Chef

Chef Andreas began his culinary career with an apprenticeship in Switzerland, earning a Swiss Diploma. He gained expertise working in leading five-star hotels such as Palace Hotel Luzern, Victoria Jungfrau Interlaken, and Bellevue Palace Bern. After a stint at Swissotel New York, he joined Swissotel Istanbul as part of its opening team, serving as Executive Sous Chef. His career also includes roles at Swissotel Göcek, Movenpick Hotel Izmir, and Movenpick Istanbul, where he oversaw various kitchen operations. In 2018, Chef Andreas joined Le Cordon Bleu Istanbul as an Instructor Chef.

Andreas ErniCuisine Chef

Chef Luca began his career as a Chef de Partie in high-end restaurants before moving to Spain, where he served as Sous Chef at the Michelin-starred Restaurant Caelis in Barcelona and later as Chef de Cuisine at Restaurant L'Indret de Semon. He managed the kitchens at the two-Michelin-starred Enoteca Restaurant and Bites Lounge under Paco Perez. In 2011, Chef Luca moved to Istanbul to work as Executive Sous Chef at Four Seasons Bosphorus and later became Executive Chef at Four Seasons Prague. After leading the kitchen at Grand Hotel Tiffi in Poland, he joined Le Cordon Bleu Istanbul as an instructor chef in 2020.

Luca De AstisCuisine Chef

Chef Paul, from Tours, France, began his pastry journey at age four, inspired by his grandfather. After training with the Compagnons du Devoir guild, he gained 30 years of pastry experience, including in luxury hotels like Bristol Warsaw, and ran his own pastry business in Paris. Internationally, he served desserts for royals and leaders, including Queen Elizabeth II. Sixteen years ago, he moved to Turkey, consulting for major brands and joining Le Cordon Bleu Istanbul as an instructor in 2018.

Paul MétayInstructor Chef

Chef Sezai Ömer Erdoğan began his culinary career at sixteen. He studied Hotel and Tourism Management in England, Switzerland, and France, training under Michelin-starred chefs like Roger Verge and Paul Bocuse. His global experience includes top hotels like The Plaza New York and The Okura Tokyo. From 2013 to 2024, he was Executive Chef at Çırağan Palace Kempinski, with television appearances enhancing his reputation. In July 2024, Chef Sezai joined Le Cordon Bleu Istanbul as an Instructor Chef.

Sezai Ömer ErdoğanInstructor Chef

Chef Marc Pauquet, born in Eupen, Belgium, grew up in a gastronomic family and developed a passion for chocolate from an early age. He trained at establishments like “Lady Pralines” in Belgium, earning a Professional Bachelor in Pastry and Bakery Art. His career highlights include managing “Rathauskonditorei,” working as Executive Pastry Chef on the MS Arkona cruise ship, and roles at Divan and Swissôtel Istanbul. He joined Barry Callebaut as a Technical Adviser and opened Istanbul’s “Chocolate Academy.” In 2019, Chef Marc became an Instructor at Le Cordon Bleu Istanbul.

Marc PauquetInstructor Chef

Le Cordon Bleu Istanbul Graduate Reviews

After studying Pâtisserie at "Le Cordon Bleu" I developed myself in French Pastry, Artisanal Bread and Chocolate by attending many "Master Classes", both domestic and abroad. I started a solid foundation of success at Le Cordon Bleu. Education; work discipline, kitchen rules, technical, vision and values that are very important in this sector were added to me. We had a very pleasant and special training with valued chefs. As soon as I returned to my hometown of Izmir, from March 2016, I turned my kitchen into a professional workshop. I started to introduce the sweet and savoury flavors of the French Pastry, which I am passionate about, and the Levantine Cuisine of my own origin to the people of İzmir.

Marilen BraggiottiPatisserie Chef

I chose Le Cordon Bleu because it was the best school of the culinary arts in the world and I realized that the school was really worthy this title. Undoubtedly, everything was perfect with the training given in this school, the techniques used, the quality of education, the experience of the instructor staff and the school's over 120 years of teaching experience. I am proud to be Le Cordon Bleu's first graduate in our country. We would like to thank Özyeğin University and the instructor staff for giving us the opportunity to live this pride.

Talip YıldızKitchenette Chef de Cuisine

Le Cordon Bleu is an excellent option for candidates who are new to the culinary profession, as well as an opportunity for professional chefs to refresh their knowledge and experience. From the simplest or basic knowledge and techniques to the training you can take in high-end culinary experiences, these experiences will not be forgotten and it will accompany you in your entire professional life. Being a graduate of Le Cordon Bleu is a source of pride for me.

Tolga ÖzkayaDiplôme de Cuisine

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