Why study in
Le Cordon Bleu Ateneo de Manila

Why Study in Le Cordon Bleu Ateneo de Manila?
Le Cordon Bleu in a joint venture with the Ateneo de Manila University opened a premium learning institution in the Philippines that brings together the finest culinary educational programs with premium business and management expertise.
There is undoubtedly a vibrant restaurant industry in the Philippines and a growing interest not just in cuisine but in the broader field of gastronomy.   The Le Cordon Bleu Ateneo de Manila Institute will help to upgrade the skills and expertise of local enthusiasts and entrepreneurs.

Strong, Compelling Partnership

This partnership between Le Cordon Bleu and the Ateneo de Manila is a natural offshoot of their shared hundred-year old traditions of service and excellence, and commitment to quality.   Founded in 1859 by the Society of Jesus, the Ateneo is one of the oldest universities in the Philippines. Le Cordon Bleu was founded in 1895 and is the oldest culinary school in the world. These shared values provide the strongest of foundations to ensure an enduring partnership that can make a difference in the Philippine hospitality industry.

The Le Cordon Bleu Ateneo de Manila combines the Ateneo’s strong liberal arts tradition and expertise in management and entrepreneurship education with Le Cordon Bleu’s expertise and global perspective in cuisine, gastronomy and hospitality. The Institute will tap into the international network of Le Cordon Bleu not just for curriculum development, but also for faculty recruitment, graduate placement, and international internships.

Undergraduate Degree Program

Le Cordon Bleu Ateneo de Manila offers a four-year Bachelor of Science in Restaurant Entrepreneurship through the John Gokongwei School of Management of the Loyola Schools of the Ateneo.  This program embeds the international Le Cordon Bleu curriculum within the Ateneo liberal arts curriculum. It focuses on integrating theory and hands-on practical experience with a strong management and service orientation.   It teaches tools and techniques, but maintains Ateneo’s tradition of formation of the total person. It provides a global perspective into cuisine, gastronomy, and hospitality management, and is targeted at young men and women who would like to set up their own restaurants and food-related businesses.

The Restaurant Entrepreneurship program has the same requirements for the degree as in Le Cordon Bleu’s equivalent degrees anywhere in the world. It carries the same core, holistic, and formative liberal arts curriculum that is the bedrock of the Ateneo college curriculum and that is also required for every other Ateneo degree. Students will receive two diplomas at graduation:  one from the Ateneo, and a second one from Le Cordon Bleu.

Certificates and Short Courses

Drawn from Le Cordon Bleu’s international portfolio of programs, Certificates in Basic, Intermediate and Superior Cuisine, Pastry and Boulangerie are offered at the institute as well as specialized lifestyle-oriented courses. The institute is opening itself to aspiring chefs and restaurateurs as well as to hobbyists, entrepreneurs, and recreational cooks.

International Network of Experts

Learn from a team of classically trained experts whose dedication to share their ‘savoir-faire’ will ensure your success. At Le Cordon Bleu Ateneo de Manila, we pride ourselves on employing teachers who are the best in their field, to ensure the education our students receive is the highest quality possible. Moreover, the class sizes are small to ensure maximum learning experience for the students.