The cornerstone of the curriculum at Le Cordon Bleu is classical French technique, even when the academy is located in the heart of Tokyo's fashionable Daikanyama district. In keeping with the Le Cordon Bleu tradition of more than 100 years, we welcome enthusiastic amateur students as well as those with professional aspirations. We have also expanded to a second campus in Yokohama, which is devoted to the art of pastry.
The Master Chefs of Le Cordon Bleu Tokyo Culinary Arts Institute are a multinational team of award-winning industry professionals who are dedicated to passing on their expertise and experience. Individual workstations and a low chef-to-student ratio facilitate personalized instruction, and all courses are taught in French, with Japanese translation, in order to enhance communication between the chefs and students.
Our mission is to give our students the opportunity to pursue their dreams of culinary excellence by providing nothing less than the best facilities, instructors, and curriculum.
It would be our sincere pleasure to share with you our knowledge and passion for l'Art Culinaire.
Half-day to 1-yr courses, daily demos, gourmet sessions, cuisine & pastry courses, Introduction to Cuisine, Pastry & Bread Baking. Courses are given in French or Japanese
Number of Programs/Year
10-20
Group Size or S:T Ratio
8-16
Program Focus
Baking/Pastry, Confectionery, French, Professional Workshop
Faculty
16 full-time French & Japanese Master Chefs from Michelin-star restaurants & fine hotels
Costs
From 5,000 yen (2-hr demo) to 696,000 yen (12-wk Cuisine Superior course)
