Why choose the School of Culinary Arts Cordon Bleu?

Why choose the School of Culinary Arts Cordon Bleu?

The Italian cooking school Cordon Bleu is the best way to learn about becoming a professional chef in Italian Cuisine and Pastry Arts

The formative professional programme will provide students with a complete practical knowledge to prepare them for the workplace. There are three short and intensive customized courses: Italian Cuisine (14 week for beginners and 12 weeks for advanced) and Pastry Arts (18 weeks).

With its fully equipped and state-of-the-art kitchens, the Italian Cookery School Cordon Bleu trains professional cooks and pastry chefs in basic to advanced culinary techniques and the latest trends in contemporary and creative cooking.

Culinary updates

Culinary updates

Are you dreaming of becoming a chef, and enhance the culinary skills already acquired? The professional training culinary course offered by Cordon Bleu is just right for you.

Every September, the school offers the Professional Programme on Pastry Cooking which is followed by the Cordon Bleu Course for Cooks and the Advanced Professional Course on Italian Cooking. For detailed information about the courses, including prices and any possible concessions, please contact the school.

Who is the course for?

It is the right course for those aspiring to become a chef, whatever their age or background.

No specific skills needed

The course is aimed at young learners or adults, at those who have completed a Hotel Management course or, simply, those who want to engage in a professional career as chefs but have no culinary experience.
The course is ideal for career-switchers and for current chefs seeking to improve their skills.

Internship opportunities by A level restaurants and hotels

An essential part of the professional programme is an internship period in one of the many Florentine restaurants or hotels.
The location of the Italian Cooking School in the heart of Florence is ideal for future job opportunities.
Culinary updates
ECTS credit points are awarded for both the Cordon Bleu Course for Cooks and the Advanced Professional Course on Italian Cooking.