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As one of the best hotel management colleges in Delhi, GD Goenka University offers several courses to students. You can opt for a 4-year BBA in Hospitality Management or BA in Culinary Arts. If you wish, you can join the 1-year diploma course on culinary arts and pastry baking. Besides, the institute also provides PhD programmes in hospitability and tourism, leading you towards a bright and successful career.

You must fulfil the following criteria if you plan to enrol in the hotel management course at a top university: 1. You should qualify for your 10+2 Examination from any recognised board. 2. For International Baccalaureate Diploma Programme, you must be a 3 HL 3SL pass. 3. You require having a good hold over maths of grade 10th.

Yes, GD Goenka University provides various options if you wish to complete a diploma in hotel management. You can go for the one-year Diploma in Culinary Arts or Pastry Baking. Whatever your choice, here are the eligibility criteria: 1. You must be above 18 years of age. 2. You must qualify standard 12th exam or graduation.

All integrated courses which include internships have “Internship Pathway” in the title - you can apply for the internship programme when you apply for the following courses:

• Grand Diplôme
• Diplôme de Cuisine
• Diplôme de Pâtisserie
• Diploma in Wine, Gastronomy and Management

If you apply for an integrated course which includes the Diploma in Culinary Management, the internship can be taken at the end of the course. If you apply for Diploma in Wine, Gastronomy and Management with Internship Pathway course the internship starts just after the second term of the Diploma course. The internship programme must be taken as an integrated programme at the beginning of basic level and cannot be added once the programme has started.

For more information on the course content please visit our Internship Pathway page. Progression to the internship placement is at the discretion of the Examination Board and students are assessed from the Basic level. A student’s attendance and attitude throughout the levels of the diploma will be taken into account. Refer to 7.7 in the Academic and Administrative Policies and Procedures:click here. The student will enter into a Contract of Employment with the Internship Partner who will also provide a named Supervisor for the student. This internship will also be monitored by the internship team from Le Cordon Bleu London. The student is required to submit a final report and a weekly journal throughout the internship period. The journal will be submitted in full at the end of the internship.

The choice of partner can be discussed with the internship team and we will endeavour to help you secure your internship but we cannot always guarantee that you will obtain an internship with your first choice partner.

It is not mandatory for internships (which are part of an academic programme) to be paid. However, employers who offer paid internships within structured programmes with clear objectives will be favoured.

Although you will be working at the Internship Partner’s premises, you will still be able to access the library and attend school events.

Le Cordon Bleu is a world-renowned international association of academic institutes, offering best culinary and hospitality-related education. It works in alliance with more than 35 academic institutes around the globe, one of them being GD Goenka University's School of Hospitality and Tourism.

We require that students are over 18 and have completed secondary education. We also require that all students are competent in the English Language.

If you have further questions, please do not hesitate to contact our team.

In order to apply for the course, you need to be 18 years old or over when the course starts.

If you have further questions, please do not hesitate to contact our team.

The Jury aims to decide on each application within five working days from receipt of an Application (comprising Application Form, CV, Letter of Motivation, copy of passport, passport size photos, uniform size chart and non-refundable application fee). Applications received incomplete take longer to approve while missing information is sought. For more information, please visit our Application Procedure page.

The earlier you apply for a course the greater is the possibility of enrolling on the course of your choice and at the time you prefer.

A confirmed place will only be given when final payment is cleared – we strongly suggest that you pay your outstanding balance at least ten weeks before the course begins to save disappointment.

When a course is full, applicants will be placed on a waiting list and will be contacted if/when a student on a course cancels or defers. Such contacts will be strictly on a first come first served basis. If a place on a chosen course does not become available, applicants on waiting list will be offered that course at the next term.

If you have further questions, please do not hesitate to contact our team.

We need to be sure that all our students are competent in the English Language. We accept the following as evidence of this:

• English language certificate equivalent to CEFR level B2 or
• Academic transcript of a completed course taught in English or
• Employment history in an English language environment or
• Oxford English placement test (provided by Le Cordon Bleu) with telephone interview

If you have further questions, please do not hesitate to contact our team.

Le Cordon Bleu can provide an online placement test from Cambridge English and a telephone interview. There is an administration fee for this service. This is not suitable for students who require a visa – see the visas section below.

If you have further questions, please do not hesitate to contact our team.

• Antigua and Barbuda
• Australia
• the Bahamas
• Barbados
• Belize
• Canada
• Dominica
• Grenada
• Guyana
• Ireland
• Jamaica
• New Zealand
• Malta
• St Kitts and Nevis
• St Lucia
• St Vincent and the Grenadines
• Trinidad and Tobago
• UK
• USA

• Antigua and Barbuda
• Australia
• the Bahamas
• Barbados
• Belize
• Canada
• Dominica
• Grenada
• Guyana
• Ireland
• Jamaica
• New Zealand
• Malta
• St Kitts and Nevis
• St Lucia
• St Vincent and the Grenadines
• Trinidad and Tobago
• UK
• USA

We recommend the Grand Diplôme® for comprehensive training in Cuisine and Pâtisserie.

If you prefer to specialise in just one discipline, choose the Diplôme de Cuisine or the Diplôme de Pâtisserie.

Our Grand Diplôme®, Diplôme de Cuisine and Diplôme de Pâtisserie can be followed by the Diploma in Culinary Management, covering advanced cooking techniques, and supported with a diverse range of management skills required within the food business world.

Le Cordon Bleu London created a suite of integrated programmes comprising Le Cordon Bleu culinary arts diplomas with culinary management. Each programme can either be studied in 12 months or in 15 months. In the latter, students would undertake a 3-month internship

If you are interested in applying for one of our 12-month or 15-month diplomas, please visit our Culinary Arts & Business page for a full list of available courses.

We can help you choose your course, please do not hesitate to contact us and discuss with a member of our team.

In the 16th century, King Henry III created one of the most important orders in France, “L’Ordre du Saint-Esprit.” Symbolizing this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Cordon Bleu became well recognized and celebrated.

“Cordon Bleu” has been associated with excellence in culinary education since the founding of the first Le Cordon Bleu school in Paris in 1895.

Only diplomas studied at a Le Cordon Bleu school or partner institution are recognised Le Cordon Bleu Diplomas.

If you have further questions, please do not hesitate to contact our team.

No. Only diplomas awarded by Le Cordon Bleu schools or partner institutions are official Le Cordon Bleu diplomas.

If you have further questions, please do not hesitate to contact our team.

No. All classes at Le Cordon Bleu London are held in English, so it is really important that you have a good command of written and spoken English. Please check the English proficiency level required for students on a visa. More information on visas can be found at UK Visas and Immigration website.

Yes, certainly. We have dedicated staff who will show you around our school, explain our teaching method and answer all your questions. Please click on "Book a Tour" for more information.

If you have further questions, please do not hesitate to contact our team.

Some students do a limited amount of work while taking their course. There are no classes scheduled on Sundays and it may be possible to arrange a regular shift to gain experience or earn some extra income. In addition, there will be some time between terms for students to take on more extended hours.

During the week (Monday-Saturday) in term time we discourage students from taking part-time work due to the demands of the courses. Students may not have a regular weekly schedule which makes part-time work challenging to fit in. Students should be careful not to let their work commitment interfere with their studies in the School.

Students taking intensive courses or the Grand Diplôme® will find it hard to work as they will be heavily committed to lessons in their weekly class schedule.

Alternatively, students may also decide to take their Diploma Courses as "À La Carte" certificate modules and work for a few months after each level.

For example, take Basic Cuisine and then work for three months before taking Intermediate Cuisine, and so on for the Superior level. In this case, you will not be eligible for the Diploma course's discount.

Please note: Students on a student visa are only permitted to work for up to a total of 10 hours per week. Visit the Home Office website for the latest information on visas.

If you have further questions, please do not hesitate to contact our team.

We welcome every term a broad range of international people from a wide variety of background.

The average age is 25-35 but we get many older students - a recent Grand Diplôme® graduate was 65 years old. We welcome recent college graduates, career-changers, professional chefs... Our students study the course for professional reasons, or for "recreational" reasons.

But they all share the same passion for the culinary arts!

Many students continue to Diploma in Culinary Management after Grand Diplôme®, cuisine or pâtisserie diplomas.

Students come from a wide variety of backgrounds or countries but all with a common desire to work within or open their own food business.

Diploma in Wine, Gastronomy and Management students share the same passion for culinary arts and wine. They study the course either to later start their own business and know how to manage their drinks operation or to pursue their career in the hospitality/tourism industry and become an accomplished wine and food professional.

Students who choose to study our Diploma in Gastronomy, Nutrition and Food Trends are interested in gaining an in-depth knowledge of nutrition and health when applied to culinary arts.

If you have further questions, please do not hesitate to contact our team.

Absolutely not! Le Cordon Bleu encourages students to follow both Cuisine and Pâtisserie courses. We work on our scheduling so that students are able to combine both courses at every level!

Often, a Cuisine student will decide to take a Pâtisserie course after completing their Cuisine study programme, and vice versa.

We can help you choose your course, please do not hesitate to contact us and discuss with a member of our team.

GD Goenka University is one of the top-ranking BHMCT colleges in India. If you join the four- year BA (Hons) Culinary Arts course, you will gain complete knowledge and develop practical skills to cook various world-famous cuisines and delicacies. You will also learn to bake cakes, pastries and other sweet food items. Besides, the course aims to teach you the basics of food service and artistic food presentation alongside the law and ethics of food business, financial planning, sales and marketing and whatnot!

Simply apply for one of the Basic level certificate courses. It will give you an excellent grounding in Cuisine or Pâtisserie and based on availability, you can always continue the next levels at some future time.

Please note that in this case you will not be eligible for the Diploma course discounts.

This "À La Carte" option also gives students the opportunity to experience Le Cordon Bleu’s courses and life in London, in order to enable them to decide if taking further courses is what they want to do.

If you come on a visa, please make sure that your visa would allow you to study "À La Carte": www.gov.uk.

We can help you choose your course, please do not hesitate to contact us and discuss with a member of our team.

The course fee includes all tuition and ingredients, your uniform and equipment. Some courses require additional small equipment to be purchased e.g. safety shoes. A list of these will be provided with the offer letter.

The intensive diplomas are designed to include a complete diploma course within a six month period. They offer the same progressive classical foundation, with the Basic and Intermediate levels completed within the first three-month term. The Superior level is then completed through a further three months of study.

It is not possible to study intensive diplomas in Cuisine and Pâtisserie at the same time. However, you can still receive the Grand Diplôme® by taking both the diplomas separately.

Students need to attend their demonstration and practical sessions to ensure they derive maximum learning exposure.

If a student has more than

• 4 absences in a pâtisserie certificate course,
• 5 absences in a cuisine certificate course,
• 5 absences in a Diploma in Culinary Management course,
• 5 absences in a Diploma in Gastronomy, Nutrition and Food Trends course,
• 6 absences in a Diploma in Wine, Gastronomy and Management course,
• 2 absences in a module of the Diplôme de Boulangerie,

that student will be required to re-enrol in that course in a subsequent term.

Students missing a demonstration class will not be allowed in the corresponding practical class and will be scored 2 absences. Workshop classes are considered as a double period and will be recorded as 2 absences if not attended.

Students who are more than 15 minutes late for a scheduled class will not be admitted into that class. In the event a student is frequently late, the Teaching Chef may refuse entry to classes.

Our teaching method for Classic Cycle courses comprises of demonstrations followed by practical sessions.

As a guide, a typical* weekly class schedule is composed of the following sessions:

• Grand Diplôme® courses are approximately 34 hours per week
• Cuisine: 3 demonstrations, 3 practical sessions – 18 hours
• Pâtisserie: 2 demonstrations, 2 practical classes, 1 technical/theory demonstration – 15 hours
• Intensive diploma courses are approximately 30 to 40 hours per week
• Diploma in Culinary Management: approximatively 20 hours per week (typically* between 8am and 2.30pm) - Excursions and industry visits sometimes go outside of this
• Diploma in Wine, Gastronomy and Management: approximatively 22 hours per week with excursions and industry visits
• Diplôme de Boulangerie: approximatively 6 hours per week
• Diploma in Gastronomy, Nutrition and Food Trends: approximately 20 hours per week
• Culinary Industry Management (BBA): please refer to the course structure.

Course work is usually completed within 10 or 11 weeks although examinations and the awards ceremony may be held subsequently.

Demonstrations, Practical Classes, Technical/Theory Demonstrations are scheduled Monday to Friday and also on Saturdays at the following times: 8:00am, 11:30am, 3:00pm and 6:30pm.

*Typical schedules are given as a general guide only. The schedules and specific classes can and do alter each week.

If you have further questions about scheduling, please do not hesitate to contact our team.

Students are marked for each practical session they attend on standard criteria such as Culinary presentation, Culinary technique, Hygiene, Organisation, and Teamwork.

There is a final practical examination at the end of term for which it is compulsory to gain a pass.

For Diploma in Culinary Management and Diploma in Gastronomy Nutrition and Food Trends students take an additional examination for Food Hygiene Level 3 and are required to submit a final portfolio.

For Diploma in Wine, Gastronomy and Management students also take a level 2 Award for Personal Licence Holder.

The BBA Culinary Industry Management undergraduate degree consists of modular assessments which is a combination of coursework, written examinations, practical observations which are taken at the end of each term. Students will be provided with a detailed assessment criteria for each module.

If you have further questions, please do not hesitate to contact our team.

At Basic level students are scheduled to attend the Level two Award in Food Safety in Catering.

This course is awarded by the Royal Society of Public Health and gives a thorough grounding in Food Hygiene. It is essential for those working in the food industry and of a general interest. This one-day course concludes with an examination, the successful completion of which leads to the award of the appropriate certificate.

The course is usually scheduled on the first or second day of term before students start working in the practical kitchens.

Le Cordon Bleu short courses can be held either in the Le Cordon Bleu London institute at 15 Bloomsbury Square, or in the workshop kitchen at Cord by Le Cordon Bleu, located at 85 Fleet Street.

The location of each short course is indicated alongside the session date and also within the email confirmation and communications.

All diploma programmes' classes almost always take place at the Bloomsbury Square institute and in the instance that a class may have to take place at our Fleet Street premises, students will be informed of this in advance.