Le Cordon Bleu

Founded in 1895, Le Cordon Bleu has evolved from a Parisian cooking school to become the world’s most acclaimed Culinary Arts and Hospitality Management institute. Considered to be the guardian of French culinary techniques through its programmes that have been the cornerstone of French gastronomy for over 500 years, Le Cordon Bleu continues to evolve by combining innovation and creativity with tradition. Comprising a network of 35 schools around the world, of which 4 in Australia, (Adelaide, Brisbane, Melbourne and Sydney), Le Cordon Bleu enrols some 20,000 students annually. Le Cordon Bleu graduates enter the culinary and hospitality industries as elite achievers with qualifications that are recognised and esteemed worldwide.