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Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French: "The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 attendees. [1]
It was founded by Elizabeth Leite in 1986 and under Jon-Paul Hutchins, more than one hundred thousand students went through the program in twenty five years and earned associates or bachelor's degrees. It closed in 2017 along with the remaining Cordon Bleu schools in the United States. [2] [3]
Le Cordon Bleu College of Culinary Arts was founded by Brown College in 1999. The school began offering a Le Cordon Bleu Culinary Program that year, the first to be offered in North America. It started as a Certificate Program and began offering Associate in Applied Science degrees in 2002.
Some schools, such as Le Cordon Bleu, [3] offer programs through which a chef may demonstrate his or her knowledge and skills and be given certification. Others, such as Baltimore International College , Stratford University , Johnson and Wales University , and the Culinary Institute of America [ 4 ] offer programs whereby students gain either ...
Orlando Culinary Academy offered two degree programs for study. An Associate in Science Degree available in Le Cordon Bleu Culinary Arts, and Le Cordon Bleu Pâtisserie & Baking. All of the degree programs were designed to be fifteen to twenty-one months in length with an externship during the final three months of the programs. [3]
The Le Cordon Bleu College of Culinary Arts in Portland, formerly the Western Culinary Institute (WCI), was a culinary school located in downtown Portland, Oregon, United States. The school was owned by the Career Education Corporation and it was also a partner with the French culinary institute Le Cordon Bleu. [1]
Le Cordon Bleu College of Culinary Arts in Boston offered the Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts. LCB included a complete curriculum, with general education classes such as Math and English. The program was designed to be 12 months of coursework on campus, and then three months work in an externship. Graduates ...
Le Cordon Bleu College of Culinary Arts Atlanta was a two-year private for-profit [1] college in Georgia. The college was owned by Career Education Corporation under a licensing agreement with Le Cordon Bleu in Paris. The branch campus was established in April 2003 [2] and all US Cordon Bleu College locations closed in September 2017. [3] [4]