Le Cordon Bleu Australia, Days Road, Regency Park, South Australia 5010, Australia +61 8 8348 3000
http://www.lecordonbleu.com.au info@cordonbleu.edu
  • Chancellor Le Cordon Bleu's
  • Established 1896
  • Location Regency Park, South Australia
  • Type Public
  • Vice principal www.lecordonbleu.com.au
Over the last century Le Cordon Bleu has seen revolutionizing change as we have evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes. Our philosophy of achieving excellence through constant practice and refinement remains the same, even as we grow to meet the needs of the contemporary culinary and hospitality industries. In less than one year, it is possible to obtain Le Grand Diplôme Le Cordon Bleu, which is recognized worldwide by culinary professionals; it is the international passport to a rewarding and fulfilling career. At Le Cordon Bleu, we recognize that our students need a superior, well rounded education in order to succeed in today’s competitive world and we provide them with the tools to excel in less time than most other educational institutes. While our main focus at Le Cordon Bleu is higher education, we have taken special interest in the public realm as well. We offer many fine restaurants as well as numerous bakeries and coffee shops under the Le Cordon Bleu trademark. In addition, we have expanded our activities to include various education media such as culinary publications, instructional videos, TV series, cooking equipment and much more.
Le Cordon Bleu Australia combines innovation and creativity with tradition to offer entrepreneurial Bachelor's and Master's degrees. Academic programs that reach across management, business administration and culinary skills have been designed to prepare students for the gamut of international employment opportunities and underline an ongoing pursuit of excellence.
»Master of International Hospitality Management
»Bachelor of Business
»Bachelor of Business (Food Entrepreneuship)
»Bachelor of Business (Wine Entrepreneuship)
»Bachelor of Business (Culinary Management)
»Professional Culinary Management Program
(Commercial Cookery) or (Pâtisserie)
at Adelaide or Sydney campus
»Certificate III in Hospitality
(Commercial Cookery) or (Pâtisserie)
»Diplôme de Cuisine
(Basic , Intermediate, Superior Cuisine)
The name Le Cordon Bleu has been used for the first time in relation to culinary excellence since the 16th century when King Henry III created one of the most important orders in France, “L’Ordre du Saint-Esprit.” Symbolizing this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognized and celebrated. Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel. On January 14th, 1896 the first cooking demonstration ever to be held on an electric stove was staged at Le Cordon Bleu in an effort to promote the magazine and launch the Paris cooking school. From this point on, the international reputation of Le Cordon Bleu spread rapidly.