Schools in a Nutshell: Le Cordon Bleu by FG

Le Cordon Bleu


The name Le Cordon Bleu means "blue ribbon". Le Cordon Bleu is the world's largest hospitality education institution, with 29 schools in five continents serving 20,000 students annually. Its primary education focus is on hospitality management and the culinary arts.

The first Le Cordon Bleu cooking school was opened in Paris in 1895. It soon became one of the top cooking schools in the world. The school went international in 1933, and now operates in Britain, Canada, Mexico, Peru, Australia, Japan, South Korea and numerous US cities, including Miami, Atlanta, Minneapolis / St. Paul, Las Vegas.

In North America Le Cordon Blue is a group of schools offering education in French cuisine and hotel and restaurant management. Le Cordon Bleu's culinary arts programs are available at the following US locations:

* California School of Culinary Arts - Pasadena, CA
* California Culinary Academy - San Francisco, CA
* The Cooking and Hospitality Institute of Chicago - Chicago, IL
* Le Cordon Bleu College of Culinary Arts: Atlanta - Tucker, GA
* Le Cordon Bleu College of Culinary Arts: Minneapolis/St. Paul - Minneapolis, MN
* Le Cordon Bleu College of Culinary Arts: Las Vegas - Las Vegas, NV
* Le Cordon Bleu College of Culinary Arts: Miami - Miramar, FL
* Orlando Culinary Academy - Orlando, FL
* Pennsylvania Culinary Institute - Pittsburgh, PA
* Scottsdale Culinary Institute - Scottsdale, AZ
* Texas Culinary Academy - Austin, TX
* Western Culinary Institute - Portland, OR

Each Le Cordon Bleu campus location has its own unique culinary courses to meet local demand.

Students take three classes in cuisine and three in pastry making.Each track leads to a different diploma, either the "Diplome de Cuisine" or the "Diplome de Patisserie".

Students who manage to complete all six courses are presented with the "Grande Diplome."

\The roots of Le Cordon Bleu date back to 1578. It was the time when an elite group of knights (L'Ordre des Chevaliers du Saint Esprit) was formed in France. This group became famous for holding luxurious banquets that were dubbed "cordon bleu" because of the fact that each member of the group wore a cross on a blue ribbon. Even after the banquets ceased being held, the term "cordon bleu" remained synonymous with extravagant cooking.\


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FG is the rapporteur of the Search Culinary Schools Website http://www.search-culinaryschools.com/