History, Affiliations and Rankings
On 10th January 1895 when French journalist, Marthe Distel launched a weekly publication called La Cuisinière Cordon Bleu, which was the first culinary magazine in France, and educated its readers with the most unique recipe collection of its time. The magazine grew from strength to strength, which resulted in the opening of a small Parisian cookery school on the 15th of October 1895, from where the first Russian student was welcomed in 1897 and the first Japanese student in 1905. In partnership with GD Goenka University School of Hospitality in India, Le Cordon Bleu is part of a world-renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world-class programs. Le Cordon Bleu’s country rank is #80 and its world rank is #9808.
Infrastructure, Campuses and Courses
Le Cordon Bleu‘s infrastructure is great. It has one campus. There is also a student area on the campus, which features multimedia equipment and a large library with a wide selection of French and international culinary books and magazines. For aspiring chefs, there is a boutique with a variety of products and gourmet gifts, all carefully selected by Le Cordon Bleu Chefs, along with an array of cuisine and pastry equipment. For individual and group lessons for cuisine amateurs, there is a workshop. The campus also features a café. The programs offered by this institution are in cuisine, pastry, and confectionery, this institute offers a cuisine diploma in professional immersion, a cuisine diploma with culinary management, a cuisine diploma, and basic cuisine certificate, a basic pastry certificate pâtisserie diploma in professional immersion, pâtisserie diploma in culinary management, patisserie diploma, patisserie & boulangerie diploma with professional immersion. In the hotel, restaurant, and culinary management programs, this institute offers a bachelor of business in hospitality and restaurants, bachelor of business in culinary arts, bachelor of business in international hospitality management, hospitality and restaurant diplomas, wine and management diploma (10 months), diploma in culinary management (3 months).
Accomplishments and Alumni
Le Cordon Bleu students won the following major awards: Nestle Golden Chef's Hat: Sydney students Davy Dai and Tyler Khor won 3 silver medals in the National Final. Australian Culinary Federation Most Outstanding Chef 2017: Hou Chin Tang won 2 silver and 1 gold medal. The alumni of this institute include Julia Child, Giada De Laurentiis, and Gastón Acurio.
Student Diversity and Visiting Companies
Each year many students choose to study with Le Cordon Bleu. These students come from a diversity of cultures creating a wonderful environment. Many reputed companies come here for placement.
