LE CORDON BLEU WORLDWIDE LEADER IN CULINARY EDUCATION

Founded in Paris in 1895, today the presence of Le Cordon Bleu encompasses 22 international schools in 12 countries, attended by more than 12000 students every year. The origin of the expression “Cordon Bleu” comes from the 1578 foundation of the Order of Knights of the Holy Spirit. The members of the order wore a medal suspended on a blue ribbon and their spectacular feasts became legendary. The expression “Cordon Bleu” was then later applied to mean an outstanding Chef.

Internationally recognized since the first years of its creation, the school received its first Russian student in 1897, then its first Japanese student in 1905. Its success was such that after 1945, it was the only school in France accredited by the United States for professional re-training of American soldiers under the GI Bill. In 1954, Audrey Hepburn came to Le Cordon Bleu Paris for the launch of her film Sabrina.

The Master Chefs of Le Cordon Bleu, of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions, pass on their expertise each year to students from more than 70 countries. They teach the techniques and methods of cuisine, pastry and bread baking which have been codified in France over the last 500 years, and which are applicable to any world cuisine.

In nine months, it is possible to obtain Le Grand Diplôme Le Cordon Bleu, which is recognized worldwide by culinary professionals; the international passport to a great career. Most recently Le Cordon Bleu International has launched Associate Degree and Diploma courses in Restaurant and Hospitality Business that are accredited in North and South America, and in Australia the Bachelor and MBA degrees in International Hotel and Resort Management and Master of Arts in Gastronomy.

Restaurants, bakeries and coffee shops have been developed under the Le Cordon Bleu trademark. Le Cordon Bleu is also often solicited as an advisory consultant to companies such as cruise lines and culinary product manufacturers. Each year, Le Cordon Bleu participates in more than 50 international events such as festivals, professional conferences and competition juries. Le Cordon Bleu is an equally active member in culinary and cultural associations like the Alliance Française of Paris (where it sits on the Administrative Council), the Chaîne des Rôtisseurs, the IACP (International Association of Culinary Professionals) and several others.

Since its inception, Le Cordon Bleu has published cookbooks for amateurs and professionals. Its most recent series, the "Le Cordon Bleu Home Collection", was translated into 17 languages. Sales have reached more than 6 million copies, of which nearly one million were the French language editions.

The sister company of Le Cordon Bleu, Pierre Deux-French Country, which specializes in interior decoration, also participates in the development of the French Art de Vivre (the Art of Living Well) with 15 boutiques in the United States and Japan

Le Cordon Bleu’s PRESIDENT'S MESSAGE

At Le Cordon Bleu, French techniques are the basis of culinary education. You might ask, what is so special about French techniques? Historically, the French were the first to codify their cooking techniques, as exemplified by Carême and Escoffier. Today these techniques exist almost unchanged, and once understood and mastered, can be applied to any cuisine.

In all art studies, training provides knowledge, discipline and understanding. No matter how much natural talent exists, a painter must understand his medium and a pianist must master his scales. So must a chef know his technique in order to create. Le Cordon Bleu provides these important tools, equipping its graduates with the means for success in all areas of the food industry and related fields.

What differentiates Le Cordon Bleu from other culinary schools? For starters, we have 22 international locations, which enables us to apply our culinary passions to different flavors and cuisines of the world. By living, studying and cooking abroad, you are exposed to a rich variety of international cuisines - French, Mediterranean, South American, German, Pan-Pacific and Asian!

For many students, the cross-cultural experience also inspires personal growth and cultural understanding. Each term features an international buffet created and realized by the students of Intermediate. It is through this personal discovery that students learn to shape their own style and repertoire of recipes.

For more than a century, Le Cordon Bleu has been the source of French culinary training. A certain tradition is important in education. But innovation is equally important. Le Cordon Bleu adapts to the changing nature of the industry and education, while respecting its traditional roots. This flexibility, pared with stability, provides for our timeless formula of excellence.

With more than 100 years of teaching experience, Le Cordon Bleu provides the ultimate training in cuisine, pastry and baking. Through its faculty of over 80 Master Chefs who teach at 22 schools in 12 countries, Le Cordon Bleu is dedicated to preserving and passing on the mastery and appreciation of the culinary arts. Our philosophy of achieving excellence through constant practice and refinement remains the same, even as we expand to meet the needs of the contemporary culinary industry. Le Cordon Bleu offers new programmes in Australia such as International Restaurant & Catering, Hotel & Resort and Convention & Events Management Bachelors degrees and the unique Master of Arts in Gastronomy.

Whether you plan to move on to restaurants, journalism, food product development or the numerous other related fields, Le Cordon Bleu will guide you to strive for your best so that you can achieve whatever you set out to do. It is our goal to give you the knowledge, technical skills, and drive to truly reach your full potential.

We invite you to share our expertise and passion for the culinary arts, and we look forward to welcoming you on a journey of discovery that will last a lifetime.

Amitiés Gourmandes,
André J. Cointreau
President
Le Cordon Bleu International

Programs at Le Cordon Bleu, Worldwide

Culinary

The Le Cordon Bleu tradition of culinary excellence is the foundation of our reputation and the cornerstone of all our international programs. Whether you are taking a 1-day workshop class, an intensive certificate course or a 9-month diploma program, our Master Chefs provide expert training in the use of French cuisine and pastry techniques, which can be successfully applied to any world cuisine. Educating your palate and expanding your knowledge of ingredients and their properties are also essential components of your Le Cordon Bleu education. Courses vary by location and are offered in Paris, London, Ottawa, Tokyo, Yokohama, Sydney, Mexico, and Korea.

Select the program you wish to pursue:(Please select a program and click on the apply now image or start processing.... button on the top or bottom)

Certificate Programs Boulangerie Cuisine Intensive Cuisine Intensive Patisserie Patisserie Diploma Program Packages Diplomas Le Grand Diplome

Hospitality Management

Le Cordon Bleu has launched a suite of Bachelor and MBA degrees in a variety of hospitality disciplines, such as International Hotel & Resort Management, International Convention & Event Management, International Restaurant & Catering Management and International Hospitality & Restaurant Business. The programs all balance academics with paid work placement, to complement your passion, drive and commitment to reach the top of an innovative industry. Courses are offered in Adelaide, Australia.

Management Advanced Diploma Bachelor Degree Graduate Certificate Masters

Arts of Gastronomy

Sensuality and intellect combine in this exciting program that covers gastronomy as practice and as a field of study. Areas range across culinary history; food and its symbolism; the 20th century; restaurants and menus; and food in art, literature and film. Practical skills, such as writing restaurant reviews, can lead to related careers in media and tourism. Courses are offered both on-campus in Adelaide, Australia and online.

Gastronomy Certificates Diplomas Masters

Application & admissions:

If you match the student profile then you are requested to print and send a completed application package (See below for relevant application form)  to address below. Please drop us a line if you want more detailed information or wish to attend one of our information sessions.

Download the Le Cordon Bleu, Paris Application Form (LCB_Paris_Apps.pdf - 110 KB)
Download the Le Cordon Bleu, Ottawa Application Form (LCB_Ottawa_Apps.pdf - 68 KB)
Download the Le Cordon Bleu, London Application Form (LCB_London_Apps.pdf - 95 KB)
Download the Le Cordon Bleu, Australia Application Form (LCB_Australia_Apps.pdf - 120 KB)

By mail:
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By E - mail: info@renaissanceseers.com
By day phone: +91 40 66 49 47 89.
By fax: +91 40 66 49 27 89

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