Le Cordon Bleu

Each and every programme at Le Cordon Bleu has its own admission requirements. International students are required to meet the minimum admission requirements to get into LCB. Here we have given the general admission requirements for international students. 

• A minimum of 17 years or older
• Must have completed high school or equivalent
• Copy of VISA
• Copy of your passport
• Proof of language proficiency
• Application form
• Resume & Cover letter
• Proof of the highest level of education

International students seeking admission to Le Cordon Bleu can apply for any course directly through the university's website. While filling the application form, students must have the following documents:

• Signed 'Application form' and 'Admission, enrollment and method of payment policy'
• ID or passport copy
• Cover Letter (300 - 600 words) stating professional objectives
• One passport size photo
• Written proof; where applicable

Typically, Le Cordon Bleu applications are open all round the year. Each course and programme has its own deadline and duration. Therefore, international students are advised to check the admission deadline before applying at LCB. Since, it takes time to process the visa applications, international students are advsided to apply at least 12 weeks prior to the start of the course. 

Le Cordon Bleu has 35 institutes in 20 countries in the world. Each and every institute is accredited by the relevant accrediting bodies in their respective countries. Some of the most acclaimed accreditations of Le Cordon Bleu are:

• NCFE
• British Accreditation Council
• National Dual Training System (NDTS Training Centre - Malaysia)
• Higher Learning Commission (USA)

Le Cordon Bleu is famous for its training courses in cuisine, pastry, management and gastronomy. Le Cordon Bleu offers a wide range of courses in the following areas;

• Cuisine
• Pastry & Confectionery 
• Bakery, Danish Pasteries & Artisan Breads
• Hospitality Management & Gastronomy 
• Wine & Spirits
• Cuisines of the World
• Gastonomy & Nutrition 
• Culinary Arts & Business
• Continuing Education