SPECIALIZED SCHOOL
Paris
Le Cordon Bleu Paris ‑ Institut d’arts culinaires et de management hôtelier PROFILE Excellence in teaching the Culinary Arts and Hotel Management With a network of more than 35 schools in 20 countries, Le Cordon Bleu is the world’s leading network of culinary arts and hotel mana‑ gement institutes. The role of Le Cordon Bleu is to teach a whole range of technical and university training programs for working in the restaurant, hotel and tourism industry.
Diploma in Culinary Management: this 3-month programme completes the culinary arts diplomas providing students with the operational training and managerial skills required to start their own businesses. Bread Baking Diploma (6 months) The program covers the skills needed to work in a traditional bakery or a production laboratory. Wine and Management Diploma (10 months) : This training enables students to acquire knowledge and techniques through theory and practical classes to allow them to evaluate the quality of a wine by organoleptic analysis and to develop the ability to think critically when looking at wine production worldwide. Bachelors of Business : in Culinary Arts & in International Hospita‑ lity Management The aim of these 2 programmes is to prepare students to work in management roles in the Gastronomy and Hotel sector. The Bachelors take place over a 3-year period, or 4 academic semesters and 2 professional internship semesters. Hautes Études du Goût (HEG) is a 2-week programme unique and multidisciplinary program which examines all the scientific, cultural, sociological and economic aspects which make up the world of taste and gastronomy.
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Main programmes of study Grand Diplôme (9 to 18 months), Cuisine Diploma and Pastry Diploma (6 to 9 months) The programmes allow students to discover and master classical French cuisine and/or pastry techniques. Each programme is composed of 3 levels : basic, intermediate and superior. Each level, of a duration of 10 weeks, is homologated with a Certificate. After obtaining each Certificate, the student obtains the Cuisine Diploma or the Pastry Diploma. Students following both disciplines simoutaneously or consecutively are awarded the Grand Diplôme Le Cordon Bleu. Strengths Le Cordon Bleu in figures: • Founded in Paris in 1895, Le Cordon Bleu has more than 120 years of excellence and innovation. • Le Cordon Bleu International comprises 35 schools around the globe. • Le Cordon Bleu is located in 20 countries. • It is, therefore, the leading global network of culinary arts and hotel management institutes. • 20,000 students of over 100 nationalities are trained by the insti‑ tute’s network every year. The international network Le Cordon Bleu has been present on the international stage for many years thanks to the development of outstanding training programmes with degrees, masters and MBAs in Hotel Manage‑ ment and Tourism, including on-line programmes. Location Paris: the international capital of gastronomy, one of the most touristic cities in the world and France’s leading university city. Le Cordon Bleu is located in the heart of Paris in the 15th arrondisse‑ ment, close to Beaugrenelle, in one of the liveliest quarters in Paris.
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IDENTITY FORM
www.cordonbleu.edu/paris
Type of institution ¢ City where the main campus is located ¢ Number of students ¢ Percentage or number of international students ¢ Type and level of qualifications awarded ¢ French language courses ¢ Programs for international students ¢ Programs in English ¢ Postal address ¢
Le Cordon Bleu Paris - Institut d’arts culinaires et de management hôtelier Private institute of higher education Paris 1 000 90% Internationally recognized diplomas and certificates Yes - Le Cordon Bleu Paris offers a specialized French Language programme for internatio‑ nal students wanting to learn French, prior to or during their culinary studies. Yes Yes - All classes are are translated from French into English. Some programmes are delive‑ red in English only. 13-15 Quai André Citroën 75015 Paris, France
Updated at October 2017
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