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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 .
Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in May 1983. The school was designed to prepare students for careers in the culinary arts. Linda Calafiore, a successful cook, established the school using traditional European teaching methods. [4]
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 Presents New Bleu Ribbon Kitchen Programs Series of new culinary classes allow food lovers and cooking enthusiasts a chance to don a chef's jacket and learn ...
Le Cordon Bleu College of Culinary Arts Selected as Exclusive Testing Site for Culinary Industry's Top Certification 2014 Certified Master Chef Examination to be Held at Los Angeles Campus ...
The school is associated with the famed Le Cordon Bleu Culinary Arts, Paris, which was established in 1895. [citation needed] The history of the name, Le Cordon Bleu dates back to the 16th century where King Henry III awarded members of the Order of the Holy Spirit a medallion that
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