School of Hospitality & Tourism

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.

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.

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.

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.

Graduates of Le Cordon Bleu programs enjoy global recognition and often pursue roles in restaurants, hotels, pastry kitchens, hospitality management, food media, entrepreneurship, and more. The Le Cordon Bleu diploma opens doors for them not just to premier Indian companies but also to companies across the world. Most of the diploma students turn towards entrepreneurship, becoming job providers instead of job seekers.

The program has strong industry linkages with leading brands in hospitality, tourism, aviation, travel, and lifestyle sectors. Some of the marquee placement partners include: The Taj, The Leela, Hyatt, IHG, The Oberoi Group, Marriott, Fortune Hotels, The Greenbrier, Thomas Cook, Cox & Kings, MakeMyTrip, Yatra, OYO, IndiGo, PVR, INOX, and CBRE, offering students excellent internship and career opportunities.

Yes. The MBA in Hospitality & Tourism Management program offers students the opportunity to choose electives or areas of specialization in line with their career goals. Options may include domains such as Hospitality Management, Marketing Management, Tourism Management and Strategic Human Resource Management.

Yes. GD Goenka University offers on-campus accommodation for both male and female students. The hostels are equipped with modern amenities including furnished rooms, Wi-Fi, recreational spaces, and round-the-clock security.

Applicants seeking admission to the MBA in Hospitality & Tourism Management must meet the following requirements:

• Educational Qualification: A bachelor’s degree in any discipline from a recognized university with a minimum of 50% aggregate marks (45% for candidates from reserved categories as per government norms).
• Work Experience: Prior work experience in hospitality, tourism, or related fields is preferred but not mandatory.
• Entrance/Selection Process: Admission is based on academic performance, a university-level entrance assessment and/or interview, and overall profile evaluation.

Professionals from any sector who are looking to advance their careers in hospitality, tourism, event management, or related industries are the most likely to opt for this program. There also have been fresh graduates from any discipline with a recognized bachelor’s degree.

This MBA program combines the global expertise of Le Cordon Bleu Paris with the academic excellence of GD Goenka University. It prepares students for leadership roles in hospitality, tourism, luxury services, and allied sectors through a holistic mix of management education, industry exposure, and practical learning.

Le Cordon Bleu does offer combined qualifications globally (like the Grand Diploma, which covers both Cuisine and Patisserie). However, at Le Cordon Bleu Gurugram campus students need to choose between DIPA & DICA at the outset.

GD Goenka University has strong placement connections with major hospitality brands. The program consists of 9 months at LCB and 3 months of On-Job-Training (OJT) at reputed hospitality organizations.

• Le Cordon Bleu is recognized as a 130-year-old global leader in culinary and hospitality education, with an unmatched reputation for excellence.
• The signature teaching approach emphasizes rigorous practice and constant refinement of culinary techniques and knowledge of hospitality processes.

The collaboration brings the prestige and expertise of Le Cordon Bleu Paris—a globally recognized institution with over 130 years of excellence in hospitality education—into the program. Students benefit from:

• A globally benchmarked curriculum aligned with international industry standards.
• Access to Le Cordon Bleu’s worldwide alumni network, opening doors to global career opportunities.
• Guest lectures, workshops, and academic input from international faculty and experts.
• Enhanced recognition of their degree, which carries the reputation of both GD Goenka University and Le Cordon Bleu Paris.
• This collaboration ensures that graduates are not only industry-ready in India but also competitive in the international hospitality and tourism sector.

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.

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.

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.

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.

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.

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.

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.

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.

Yes, the program welcomes non-local and international applicants, offering global exposure and cross-cultural research opportunities. Online interactions with PhD guide and are facilitated to replace the need for face to face meetings.

In its 13th year of existence in India, the Le Cordon Bleu Gurugram campus has placed hundreds of students, with a 100% track record. Le Cordon Bleu alumni can be found in all the premier hotel brands in India such as The Oberoi, Taj Hotels, ITC Hotels, The Roseate, The Leela Palaces Hotels and Resorts, as well as multinational companies like Hilton hotels and resorts, Hyatt, Pullman, Radisson etc. Find the list of companies here

Discover the program suited best for you from our diverse programs for Bachelor’s, Master’s, Diploma and PhD levels here

Le Cordon Bleu has a 130-year heritage behind it and began as a culinary training institution primarily in French cuisine. However, over the long timespan of its history it have evolved continuously in keeping with changing times and now offers holistic, world-class education in hospitality management, tourism management apart from the culinary arts and pastry arts programs that it is known for.

Le Cordon Bleu is one of the best globally recognized names in hospitality. It is headquartered in Paris and has 35+ campuses worldwide of which Le Cordon Bleu Gurugram India is one. As in other countries, Le Cordon Bleu has entered into a partnership with a university, i.e GD Goenka University to offer best-in-class hospitality education, while adhering to the legal and accreditation modalities for higher education in India.

• 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

Le Cordon Bleu Gurugram is situated within the 60 acre green pristine campus of GD Goenka University, in the foothills of the Aravalli Hills. Students have access to numerous sports facilities, gym, clubs, cultural activities, wellness programs, and modern hostel facilities. Gurugram itself is buzzing millennial city and a commercial and cultural hub, so internship, part-time jobs and socio-cultural exposure and opportunities abound.

Yes. Students often take part in global and national level culinary competitions, food festivals and live showcases, both on and off campus. It is a great way to build your portfolio and get noticed by industry professionals.

• State of the art kitchens and classrooms, tailored for culinary and pastry training.
• On campus bistro, L’Aravalli, where students practice front of house and kitchen operations skills in real-life scenarios.
• Well-equipped gym, ATM, 24X7 security and food outlets.

• Le Cordon Bleu diploma programs offers a blend of hands-on training along with theoretical learning.
• The facilities and infrastructure are expansive and advanced as compared to other institutions not only in India but abroad as well.
• The curriculum is designed by experienced industry professionals and include best global practices.
• Students get the benefit of guest lectures and workshops- like sugar crafting, fruit carving, environmental awareness and sustainability practices.

• Diploma in Culinary Arts- A 9-month international program combining hands-on training and theoretical knowledge in gastronomy and culinary techniques with 3 months compulsory internship.
• Diploma in Pastry Arts- A 9-month intensive course focused on baking, pastry, and bakery techniques, seamlessly integrating practical skill development with foundational theory with 3 months compulsory internship.

• PSO1. Hospitality Knowledge.
• PSO2. Management Skills.
• PSO3. Research Skills and Mindset.

The BBA in Hospitality Management at Le Cordon Bleu Gurugram offers a comprehensive curriculum that blends theory with experiential learning, preparing students for leadership roles in global hospitality sector and beyond.

This degree combines hospitality industry knowledge with business management skills, preparing students for diverse leadership roles in the global service sector, including but not limited to hotels, restaurants, resorts, cruises, food courts, malls, luxury retail and so on.

Yes, the Le Cordon Bleu network is spread across 35+ campuses in 20+ countries. Your qualification from Gurugram campus carries the same weight as those from Paris, London or Sydney etc., opening the doors to global careers.

Yes, GD Goenka University provides merit-based scholarships, UGC/CSIR fellowships, and teaching/research assistantship opportunities. Please check the admission webpage for more details.

The campus boasts state-of -the-art infrastructure, which includes: -

• A dedicated demonstration theatre with 120 seating capacity.
• A concept restaurant- L’ Aravalli’s, which is managed mostly by students.
• Multiple smart classrooms, training kitchens, pastry kitchens, a bakery, food styling and photography lab and a chocolate artistry room.
• Half-Olympic size swimming pool
• Sports & cultural facilities
• Gymnasium
• En-Suite Residential Accommodation

• Global brand and recognition of Le Cordon Bleu
• Experiential and hands-on learning in top-tier facilities
• International mobility, internships, and articulation options
• Expert instructors with rich industry backgrounds
• Strong positioning within the rapidly expanding Indian hospitality & tourism sector

The fee structure varies by programs whether UG or PG or PhD (full-time/part-time enrollment). It generally includes admission fees, tuition fees and university registration fees with hostel charges, transport charges etc. at additional cost. Please visit the Fee structure page for more details. LCB SoHT is proud to announce Chef Arvind Saraswat Scholarship for 1 eligible female students of UG Program- Culinary Specialization. Other scholarships are available in specific cases on the basis of merit and means. Pls visit the Scholarship page for more details

Le Cordon Bleu has partnered with GD Goenka University to deliver a Bachelor of Arts (honours) in Culinary Arts- a prestigious 4 year bachelor’s degree blending classical and modern culinary techniques, covering gastronomy, patisserie, international cuisines, food science, sustainability, menu engineering, entrepreneurship and restaurant management. Student train in live kitchens, research labs and learn through hands - on practice and creative experimentation.

Since opening its new Gurugram campus in 2013, Le Cordon Bleu has boasted state-of-the-art kitchens, smart classrooms, a culinary theatre, 5-star training restaurant, pastry kitchens, bakery and chocolate artistry rooms and co-learning, and resource zones, providing an immersive atmosphere for culinary learning.

The faculty includes seasoned culinary and hospitality professionals led by Chef Thierry Le Baut - a globally acclaimed chef who has helmed Michelin-starred kitchens and previously worked in LCB campuses in Manila and Ottawa. You can expect world class mentorship and global industry insights.

Yes, you will train in modern kitchens and have access to faculty and intern exchanges, and placements in top industry venues worldwide. The curriculum emphasizes practical internships, collaborative projects with global chefs and global exchange pathways across other campuses.

Graduates acquire life-ready skills in roles like Commis Chef, Chef de Partie, Sous Chef, Pastry Chef, Chocolatier, R&D Chef or even roles in food entrepreneurship and innovation. Alumni also benefit from Le Cordon Bleu’s international prestige and network for job placements at Michelin starred restaurants, luxury hotels, or for launching their own ventures.

The course is of 4 years. In the first 3 years, 50% to 70% of the courses overlap with BACA to instruct students on culinary and pastry skills, front and back-office management and other foundational areas of hospitality management etc. In the last year they get to specialize in areas like Hospitality, Marketing, HR.

The university has collaborations with 5-star hotels, luxury resorts, and international restaurant chains. Student intern with brands like Taj, Oberoi, Marriott, Accor, Hyatt, and even Michelin starred kitchens abroad.

We require that students have completed their 10+2 of CBSE/ICSE or any equivalent board examination. 3 HL 3 SL pass required for International Baccalaureate Diploma holders. Mathematics up to Grade 10 is recommended.

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.

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.