Our Story - Le Cordon Bleu Australia Hospitality Management & Culinary Arts Institute

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Welcome to Le Cordon Bleu Sydney

In 1996, at the invitation of the NSW government, Le Cordon Bleu was asked to assist in the provision of culinary training in preparation for the 2000 Sydney Olympic Games. This led to the establishment of a partnership agreement between Le Cordon Bleu and the Northern Sydney Institute of TAFE. Delivery of the Basic and Intermediate Cuisine and Pâtisserie programmes commenced at the Ryde Campus in 1997. The Le Cordon Bleu Sydney Culinary Arts Institute was registered as a company in 1999 and remains as its trading name today.

The Superior Cuisine and Pâtisserie courses were added to the programme profile in 2004 enabling graduating students to be awarded with the Diplôme de Cuisine and the Diplôme de Pâtisserie. Delivery of the Bachelor of Business (International Hotel Management) and Bachelor of Business (International Restaurant Management) commenced in 2011.

Today, the Le Cordon Bleu Sydney Culinary Arts Institute continues to offer these programmes along with the Grand Diplôme and the Diplôme Advancé de Gestion Culinaire.

Le Cordon Bleu

Over the last century Le Cordon Bleu has seen revolutionising change as we have evolved from a Parisian cooking school to an international network of culinary arts and hospitality institutes. Our philosophy of achieving excellence through constant practice and refinement remains the same even as we grow to meet the needs of the contemporary culinary and hospitality industries.

In less than one year it is possible to obtain Le Grand Diplôme Le Cordon Bleu, which is recognised worldwide by culinary professionals. It is the international passport to a rewarding and fulfilling career. At Le Cordon Bleu, we recognise that our students need a superior, well rounded education in order to succeed in today’s competitive world and we provide them with the tools to excel in less time than most other educational institutes.

While our main focus at Le Cordon Bleu is higher education, we have taken special interest in the public realm as well. We have many fine restaurants as well as numerous bakeries and coffee shops under the Le Cordon Bleu trademark. In addition, we have expanded our activities to include various educational media such as culinary publications, instructional videos, TV series, cooking equipment, and much more. Furthermore, Le Cordon Bleu is often requested as an advisory consultant and is asked to participate in more than 50 international events, sharing our expertise around the globe. Our privileged partnerships and articulation agreements with various governments, universities, and culinary associations have allowed us to promote French Art de Vivre worldwide.

The History of Le Cordon Bleu

The name Le Cordon Bleu has been used for the first time in relation to culinary excellence since the 16^th century when King Henry III created one of the most important orders in France, “L’Ordre du Saint-Esprit”. Symbolising this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognised and celebrated.

Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel. On October 15, 1895 the first cooking demonstration ever to be held on an electric stove was staged at Le Cordon Bleu in an effort to promote the magazine and launch the Paris cooking school. From this point on, the international reputation of Le Cordon Bleu spread rapidly. Great chefs came to the school to teach students further contributing to the world-renowned reputation of the school. As a result, students from a variety of countries were enrolling in classes as well as notable figures including Julia Child in 1950.

Today, Le Cordon Bleu has a presence in some 20 countries with more than 40 international schools attended by 20,000 students annually. Students are taught by our Master Chefs of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions and titles such as Meilleur Ouvrier de France. They pass on their knowledge of classic French cuisine and modern international culinary techniques to our students.

President's Message

Bienvenue! With more than 120 years of teaching experience, Le Cordon Bleu provides the ultimate training in cuisine, pastry, management and gastronomy. We are dedicated to preserving and passing on the mastery and appreciation of the culinary arts. Our philosophy is just as strong as always. However, our contemporary philosophy speaks directly to prospective, enrolled and graduated students: Make Things Happen!

The energy which our Chefs and staff put into our programmes is the same energy they encourage in our students. Whether you plan to move on to restaurants, journalism, hospitality management or the numerous other related fields, Le Cordon Bleu will encourage you to strive for your best so that you can achieve whatever you set out to do. Le Cordon Bleu will give you the knowledge and skills to truly make things happen!

Le Cordon Bleu fosters a unique multi-cultural and educational environment, encouraging you to learn and grow in the lessons you undertake in the tradition of the French Art de Vivre. Le Cordon Bleu emphasizes the appreciation of French technique at the service of world cuisine.

We invite you to share our knowledge and passion for the hospitality industry and look forward to welcoming you on a journey of discovery that will last a lifetime.