Le Cordon Bleu College Of Culinary Arts 【ULTIMATE】

: The school's most prestigious qualification, combining both the Diplôme de Cuisine (Cuisine) and Diplôme de Pâtisserie (Pastry).

: Programs are taught by Master Chefs , many from Michelin-starred backgrounds or titled Meilleurs Ouvriers de France . Core Programs and Methodology Le Cordon Bleu College of Culinary Arts

Le Cordon Bleu: The Global Standard in Culinary Excellence (French for "The Blue Ribbon") is the world's largest hospitality and culinary education institution, renowned as the "guardian of French culinary technique". Founded in Paris in 1895 , it has expanded over 130 years into an international network of over 35 campuses in 20 countries, training approximately 20,000 students annually. A Legacy of Excellence : The school's most prestigious qualification