Le Cordon Bleu

The school of culinary arts, Le Cordon Bleu was established in Paris in 1895 by Marthe Distel, a journalist and the editor of La Cuisinière Cordon Bleu. Le Cordon Bleu hosted the first-ever cooking demonstration on an electric stove on October 15, 1895, in an effort to promote the magazine and inaugurate the Parisian cooking school. From that point, Le Cordon Bleu's reputation quickly gained a global following. Great chefs visited the school to instruct students, further enhancing the school's enviable reputation.

With more than 40 international schools and 20,000 students enrolled each year, Le Cordon Bleu has a presence in about 20 countries today. The majority of our Master Chefs, who instruct students, work in Michelin-starred establishments or are prizewinners in prestigious culinary competitions. They educate students on both contemporary international culinary techniques and traditional French cuisine. In order to facilitate the delivery of a variety of Le Cordon Bleu programmes in collaboration with Holmesglen Institute, Le Cordon Bleu registered the Le Cordon Bleu Melbourne Culinary Arts Institute in March 2015.

Le Cordon Bleu - Melbourne offers Bachelor's and Master's degrees in business that concentrate on the rising demand of the developing global hospitality industry by fusing modernization and creativity with tradition. In addition to this, the school offers a variety of undergraduate degree programmes, certificates, and diplomas. These certificates and degrees are offered in disciplines like hospitality management and culinary arts. Students have a variety of options, including the new advanced culinary diploma, a diploma in pastry, and a diploma in cuisine.

Additionally, there is a course for all aspiring chefs of cuisine and pastry. The three-year Bachelor of Culinary Arts and Business programme provides training and education in both business and gastronomy. After earning a diploma in cuisine and a diploma in pastry, a grand diploma is offered. The schools work with professional, knowledgeable, and experienced international academic staff who are experts in their fields.

By placing a strong emphasis on career development, students will be prepared to succeed after graduation within a rapidly expanding industry sector. The school also offers a variety of workshops and master classes. Students have the chance to broaden their skill sets in these workshops and classes. Many students who attended the institute have graduated and are now employed in various kitchen and hospitality management positions.