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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. The institution consists of 35 institutes in 20 countries and has over 20,000 attendees. [1]
Le Cordon Bleu College of Culinary Arts was founded by Brown College in 1999. The school began offering a Le Cordon Bleu Culinary Program that year, the first to be offered in North America. It started as a Certificate Program and began offering Associate in Applied Science degrees in 2002.
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 ...
The school expanded in 1989 and received degree-granting authorization in 1991. Le Cordon Bleu College of Culinary Arts in Chicago was acquired on February 1, 2000, by the Career Education Corporation. In June 2000, the school became affiliated with Le Cordon Bleu. The Higher Learning Commission accredited the school in 2003.
The California Culinary Academy (CCA) was a for-profit school, and an affiliate of Le Cordon Bleu located in San Francisco, California.Danielle Carlisle established the school in 1977 to train chefs using the European education model.
Le Cordon Bleu Institute of Culinary Arts – Dallas was founded in 2007 and is affiliated with the Le Cordon Bleu Schools in North America. Located in Dallas, Texas, LCB Dallas is a branch of Texas Culinary Academy which is owned by Career Education Corporation under a licensing agreement with Le Cordon Bleu in Paris.
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