The school offers high-quality master's programs in the following areas:
1) Master in International Business Administration (Global MBA) - from € 44,000 per year. The cost includes training, seminars and study trips.
2) Master of International Administration of Luxury Brands (MBA in International Luxury Brand Management) - from € 39,000 a year. The cost includes training, seminars and study trips.
3) Master in Hospitality Management (MBA in Hospitality Management IMHI) - from € 29800 - € 33000 per year. The cost includes training, seminars and study trips.
4) The Master of Arts in Business Administration, Executive Officer (Executive MBA ESSEC & Mannheim) is an advanced program developed jointly with the Mannheim Institute (Germany). Tuition fees in Singapore - from 93,946 Singapore dollars (with accommodation); From € 47,500 for the year of study in Paris (without residency).
5) Extended Master's Program: Strategies in International Business Management - from € 26,500 per year. Duration - 64 days or 15 months. The average age is 35 years. Average work experience is 12 years.
6) The expanded master's program: Master of International Procurement Management (MSP) - from € 22,500 per year. Duration - 14 months. The average age is 32 years. Average work experience is 6 years.
7) Master of Science in Finance (MSc in Finance) - € 20,000 per year. Duration - 1 year. Training takes place in Paris or in Singapore. English language.
8) MSc in Data Sciences & Business Analytics ESSEC - CentraleSupélec - € 20,000 per year. Duration - 1 year. The training takes place in Paris. English language.
9) MSc in Management of Health Industries - 35,000 Singapore dollars per year. Duration - 1 year. The training takes place in Singapore. The average age is 30 years. Work is spent - from 3 to 5 years. English language.
Perhaps the most famous and glorified culinary school in the world - Le Cordon Bleu - was founded in Paris 120 years ago, in 1895. For more than a century of successful work the Le Cordon Bleu symbol - the blue ribbon with its seal on it - has become a symbol of cooking as an art: the school has earned an impeccable reputation and has become the alma mater of the best chefs around the world. Training here is almost a guarantee of a successful future and employment: restaurants around the world are trying to get specialists trained in Le Cordon Bleu.
The founder of the school was the well-known journalist and culinary critic Martha Distel: she also simultaneously started publishing the magazine Cuisiniere Cordon Bleu, which published news about the restaurant industry, reviews of the best institutions and selected recipes.
Today, Le Cordon Bleu is More than 50 educational institutions in 23 countries, 5 continents and more than 20 thousand students, every day comprehending the most complex culinary art under the guidance of the best specialists with vast practical experience. Let's note the most famous and large branches of the network: