Le Cordon Bleu Culinary Arts Institute Канада


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Le Cordon Bleu

Школа Le Cordon Bleu – это традиции французской кухни, высокое качество обучения и проверенный способ начать успешную карьеру в области кулинарии. В профессиональном мире эта школа заработала репутацию эталона по подготовке шеф-поваров, кондитеров, рестораторов и винных специалистов международного уровня.

За 120-ти летнюю историю кампусы Ле Кордон Блю были открыты на 5-ти континентах в 23-х странах мира: Франция, Англия, Австралия, США, Канада, Япония, Малайзия, Мексика. Везде действует единая учебная программа, что позволяет студентам менять страну и город после каждого семестра.

Обучение кулинарному искусству проходит исключительно в режиме практики, а преподаватели – опытные шеф-повара, удостоенные высоких кулинарных наград, включая звезды Мишлена. Программы Бакалавриата предполагают практику, теоретическую подготовку и освоение бизнес-составляющей ресторанного дела.

Study to Become a Chef at a Le Cordon Bleu Academy Near You

When you hear the term «Cordon Bleu» it instantly brings to mind incredible gastronomic delights of exquisite taste, aroma and beauty. This is a worldwide phenomenon and for good reason. Le Cordon Bleu has been the top cooking school in the world for over 100 years. Many of the world’s top chefs sport the blue ribbon.

The Founding of Le Cordon Bleu

Le Cordon Bleu, which is the French phrase meaning «blue ribbon», was originally started as a weekly magazine in 1895 by Marthe Distel, a french journalist. It’s official name was «la Cuisiniére Cordon Bleu». Published for over 70 years, its mission was to serve as a basis and reference for those who wished to learn the high art of french cooking. The magazine contained articles on food preparation techniques as well as detailed recipes for some of the most exquisite dishes of haute cuisine.

The publication’s name was carefully chosen to associate the magazine in the minds of readers with a sixteenth-century French knight’s order, the Ordre du Saint Esprit. The members of this order, many of whom were royalty and all of whom were considered the most valorous members of French society, wore broad blue ribbons and dined extravagantly at sumptuous banquets replete with extravagant culinary creations of the highest quality, appearance and flavor. The banquets were the talk of Paris in their day. The term «cordon bleu» thus became associated with excellence, chiefly in the field of fine cooking. What better name for a magazine that aspired to showcase the best in French culinary arts?

The cooking school was originally formulated as a free service for those who subscribed to the magazine, where readers could come to get hands-on experience in their French cooking techniques. The first Le Cordon Bleu cooking class was held in January of 1896 on the rue St Honoré in Paris, not far from the Palais Royal. The cooking class was an immediate success. It’s also notable that an electric stove was used in one of the demonstrations, a newsworthy event at the time.

From the beginning Le Cordon Bleu was known for having the best chefs in the world instruct there, including Chef Henri-Paul Pellaprat, who was a disciple and longtime friend of Master Chef August Escoffier. Chef Pellaprat taught at Le Cordon Bleu for 32 years. During that time he wrote «L’Art Cullinaire» and «La Cuisine Familiale et Pratique». Both of these cookbooks were bestsellers of their day and continue to be modern classics.

Other famous professional chefs who taught there included Chef Barthélémy, who was a director of a professional pastry chefs’ publication, Chef Charles Poulain, who ran a very distinguished and fashionable Parisian catering house, and Chef August Colombié, an author of a few popular and notable cookbooks. The classes were overseen by Chef Charles Driessens, who was one of the most respected chefs of that time, and who later became Directeur des Cours de Cuisine du Cordon-Bleu.

It became obvious within a few years after the classes began that the cooking school should become the focus and the magazine should become the support for the school, rather than the reverse as was originally planned. Less than ten years after the school was opened it took prominence over the magazine and the magazine became the school’s official publication. The importance of the magazine steadily diminished until it was finally discontinued in the late 1960s. The school went on to become the premier cooking school in the world. Some of the most famous and infamous world class chefs earned their toques from Le Cordon Bleu.

The Early History of Le Cordon Bleu

After its founding, the renown of the cooking program at Le Cordon Bleu spread worldwide. Students flocked to the school from Russia, Japan, China and the US. This fame was aided by the success of the cookbooks authored by Chefs Pellaprat and Colombié. Prior to WWII L’Art Culinaire sold over a million copies.

L’Ecole du Petit Cordon Bleu was established in Victoria, London in England in 1933 by one of Chef Pellaprat’s students, Chef Rosemary Hume. The teaching at the London school was also of the highest quality, with the only difference being the occasional introduction of historically British ingredients and fare. What most people don’t realize is that the London school was not officially a part of Le Cordon Bleu until 1990. There were many strong unofficial ties between the two in the years before 1990.

The Paris school, which was closed during the Occupation, was taken over and relocated after World War II by Elizabeth Brassart. She was the Grande Dame of Cordon Bleu for many years. The London school was also reopened around the same time, and then relocated to 31 Marleybone Lane. Eventually it moved to larger quarters at 114 Marleybone Lane.

The Recent History and Growth of Le Cordon Bleu

In 1945 Le Cordon Bleu was approved by the US Military for training of US GIs after their tour of duty. One of the US Military members who took advantage of that training was a former member of the OSS named Julia Child, who later went on to demonstrate the art of french cooking on US television after graduating from Le Cordon Bleu. More than any other in America, Julia Child defined haute cuisine cooking as an art form in a way that made it accessible to the middle class. Her bestselling cookbook entitled «Mastering the Art of French Cooking» which was written with Simca Beck and Louisette Bertholle, two of her classmates, was the cookbook of choice for many new brides after its publication and through many subsequent printings. Chef Julia Child was also the most visible ambassador of Le Cordon Bleu due to the overwhelming success of her first and subsequent TV cooking shows, many of which were syndicated and aired worldwide. Julia Child not only taught people all over the world how to cook well, she did it with style and self-deprecating humor, which endeared her to all who watched.

This may all have come as a great surprise to the Master Chefs who initially taught Julia since even she admitted many times that her French was truly awful when she first arrived at the school. Her language failings early on had some disastrous consequences in the workshop kitchen. But her perseverance and spunk saw her through, her mastery of the language paralleled her mastery of the art of cooking, and she eventually went on to become a very highly respected and loved master chef and teacher. Up until the advent of Julia Child’s TV shows, the school had a worldwide reputation, but mainly among gourmets and those in the industry. After Julia became a TV personality the school gained a worldwide reputation among the general population and assured that the Le Cordon Bleu name would be associated with excellence in culinary skills long into the future. Julia Child died in 2004. Her beloved kitchen, complete with her copper pots and known to so many across the world, is now on exhibit at the Smithsonian in Washington DC.

From the very beginning Le Cordon Bleu master teaching chefs stressed individual hands-on experience, often working individually with each student to assure understanding and a personal level of culinary discovery and mastery. Three levels of classes eventually evolved in each of the areas of expertise, which are cuisine, pastry and baking. Passing of all three levels in all areas of expertise assure the graduate the reward of a chef’s toque and the blue ribbon, a high honor.

The Cointreau Acquisition

In 1984 Le Cordon Bleu was acquired by André J. Cointreau, a descendant of both the Rémy Martin and Cointreau families, recognizable names among those who appreciate fine spirits. This was a marriage made in heaven. Fine spirits and fine dining are almost always paired, and as a result Cointreau already had an instinctive understanding of how the school and its alumni could be made even more influential.

Extensive changes were made after his acquisition.

The most notable change at the Paris school was that while classes were still given in French, there was added a translator who translated the classes into English while they were in progress. The school was also relocated to larger quarters in the rue Leon Delhomme in Paris in 1988. Workstations were redesigned and fitted with the most modern top of the line commercial kitchen equipment.

Cointreau also introduced commercial promotions and advertising endorsements. The Pierre Deux, an upscale home furnishings company owned by Cointreau’s wife, began featuring Le Cordon Bleu’s cookbooks and newly launched line of kitchen ware.

After introducing these changes, Cointreau began acquiring other cooking schools around the world and revamping them to feature the Le Cordon Bleu method of teaching, while also respecting the variety of the regional cuisines offered by each school. One of the most delightfully unexpected results of these acquisitions and the interaction between the old faculty and the new at these schools was the Fusion revolution in gourmet cooking.

The first acquisition was the London school, a natural fit. The London school already had a fabulous reputation after having created and served «Coronation Chicken» to Queen Elizabeth II and her guests at her Coronation Banquet. The school was relocated to larger quarters with much larger modern workstations outfitted with the best stainless steel kitchen equipment.

Tokyo was next and opened in 1991. Cointreau had seen that roughly 20% of the graduates of the Paris school over the years were from Japan and made that his priority. Much care was taken in the location, building and equipping of the Daikanyama school. Many of the furnishings and equipment, and even ingredients, were imported from France, to make the school as much like the Paris location as possible to give Japanese students a fully authentic experience.

Adelaide followed in 1993, and Le Cordon Bleu was represented on three continents. The invitation by the government of New South Wales to train the cooking and hotel staff for the 2000 Olympic Games in Sydney brought the newest branch of the school huge prestige.

Expansion of the School’s Mission Statement and its Footprint

With the release of its cookbook «Le Cordon Bleu at Home» to the American Market in 1991, the company began its expansion into other areas. This cookbook was the first released by the school in a language other than French, and included both elementary recipes and techniques as well as advanced. The cookbook also reflected the American bias against heavy cooking and huge amounts of time taken to prepare foods, and hearkened back to some of the nouvelle techniques developed by Escoffier.

When the partnership with the Royal Viking Line was developed and the chef exchange program began in 1994, the school’s mission statement was broadened considerably. The partnership had Le Cordon Bleu master chefs working guest chef stints on the Royal Viking cruise ships, while Royal Viking chefs visited Le Cordon Bleu as guest instructors. Eventually the school opened Signatures, a restaurant aboard a Radisson Cruise Ship.


Eventually the curriculum was expanded to include both undergraduate and graduate degree programs, and to include degrees with specialties in international restaurant and catering management, international hotel and resort management, and gastronomy.

The purchase of the $1.4 million home of the former Le Cercle Universitaire d’Ottawa brought Le Cordon Bleu officially onto North American Shores in 2000. Ottawa was chosen by Cointreau as the home of the first North American branch of the school because of the bilingual talents, tolerance, and sophistication of the Ottawa population. Coupled with the opening of the school on this Ottawa property was the opening of Signatures, its first North American Restaurant.

This was almost immediately followed by the partnership in the US with the Career Education Corporation (CEC) which owned a number of culinary schools in the US, including:

  • The Midwest Culinary Academy in Minnesota
  • The Culinary Institute of Scottsdale in Arizona
  • The International Culinary Academy of Pittsburgh Pennsylvania
  • The Western Culinary Institute of Portland Oregon
  • The Southern California School of Culinary Arts in Pasadena
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Le Cordon Bleu took over management of the curriculum in all these locations, and lent the blue ribbon name to each of these establishments. Le Cordon Bleu also acquired The Kitchen Academy’s schools in Sacramento and Seattle. Unfortunately Career Education Corporation was unable to find a buyer for the US campuses & on December 16, 2015 anounced they would close their US-based Le Cordon Bleu schools.

In addition to the Paris, France campus, school branches in the following countries were opened:

  • Australia
  • Brazil
  • China
  • India
  • Indonesia
  • Israel
  • Lebanon
  • Malaysia
  • Mexico
  • New Zealand
  • Peru
  • South Korea
  • Spain
  • Taiwan
  • Thailand
  • Turkey

A partnership with Wüsthof of Solingen, Germany, was created for a line of knives with the school’s logo. Bakeries and restaurants sporting the company’s logo opened all over the world as well. And many of the world’s top luxury hotels and restaurants now and for years past have proudly boasted master chefs who wear the blue ribbon.

The reach that Le Cordon Bleu now has is as legendary as the food prepared by its chefs, and the name will be associated worldwide with fine dining and hospitality for a very long time into the future.

Famous Alumni of Le Cordon Bleu

  • Julia Child, American Master Chef, Bestselling Cookbook Author, and Worldwide TV Personality. Her tv show entitled «The French Chef» premiered in 1963. Julia graduated from the Paris school.
  • Kiri Tannenbaum, NY writer, editor and restaurant critic, and former contributing editor at The James Beard Foundation. Tannenbaum has written for Time Out New York, Food & Wine, the New York Post, In New York, Metromix, Citysearch and other publications. She’s currently a Web Editor at Hearst. Tannenbaum graduated from the Paris school.
  • Ming Tsai, Chef and Owner of the award winning Blue Ginger Restaurant in Wellesley MA. Blue Ginger was named «Best New Restaurant 1998» by The James Beard Foundation. Ming Tsai is host and executive producer of the Emmy-nominated cooking show «Simply Ming» on PBS, was the Emmy Award-winning host of «East Meets West with Ming Tsai» on the Food Network, and is currently host of «Ming’s Quest» on the Food Network. Ming Tsai graduated from the Paris school.
  • Giada De Laurentiis, Host of the wildly popular «Everyday Italian» tv show on the Food Network, celebrated Italian Chef, former chef at Spago, current Ambassador for Oxfam America. De Laurentiis is a Paris school graduate.
  • Nancy Silverton, former pastry chef Spago, founder and former owner La Brea Bakery, and helped open Campanile in Los Angeles, 1990 James Beard Foundation Pastry Chef of the Year, partner with Mario Batali in Pizzeria Mozza, and Osteria Mozza. She’s the author of numerous bestselling cookbooks, most notably her «Breads from LaBrea Bakery» which celebrates sourdough. She’s won numerous awards including Best of Food and Entertaining «Food Artisan of 1999 from Bon Appétit, the 2006 LA Times The West 100, and many others. Silverton is credited with starting the Artisanal Bread movement in the US. Silverton is a London school graduate.
  • Roberto Santibañez, former executive chef of Fonda San Miguel in Austin TX, former culinary director of Rosa Mexicano Restaurant Chain, culinary director of Maria Maria Mexican Restaurant Chain, contributing writer to Gourmet and Martha Stewart Living. He also owns Truly Mexican, a consulting firm in NYC dedicated to Mexican food and culinaria. Santibañez is a Paris school graduate.
  • Nathalie Dupree, author of ten cookbooks which have sold over half a million copies, host of a multitude of PBS and the Food Network Cooking Shows, she’s achieved two James Beard Foundation awards as well as others. Dupree is the only one who has broken Julia Child’s record of the number of TV shows in syndication. Dupree founded the New Southern Cooking movement. She’s currently director of Rich’s Cooking School in Atlanta. Dupree graduated from the London school.

Le Cordon Bleu Campus Locations and Programs

While the school rapidly spread across the United States, it also contracted rapidly. Most of the US-based schools are now closed to new students as Career Education Corporation was unavailable to find a buyer for the schools after new «gainful employment» rules came into being. On December 16, 2015 CEC announced they would close all campus locations across the United States.

American Intercontinental University teaches a Le Cordon Bleu hopsitality management bachelors program online. The program is also available to students at AIU’s Atlanta & Houston campus locations.

Students at the former US schools can request transcripts here.

  • Former US Campus Locations
    • Atlanta, GA; Austin, TX; Boston, MA; Chicago, IL; Dallas, TX; Las Vegas, NV; Los Angeles, CA; Minneapolis, MN; Miami, FL; Orlando, FL; Pittsburgh, PA; Portland, OR; Sacramento, CA; San Francisco, CA; Scottsdale, AZ; Seattle, WA; St. Louis, MO; Online
  • Former US Programs
    • Culinary Arts Program, Patisserie and Baking Program, Hospitality and Restaurant Management Program, Bachelor of Arts in Le Cordon Bleu Culinary Management
  • Paris, France

    • The Cuisine Diploma
    • The Patisserie Diploma
    • The Grand Diplome
    • Basic Cuisine Certificate
    • Basic Patisserie Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
    • Wine Essentials Module I (12 course hours)
    • French Wines and Vinyards Module II (12 course hours)
    • Wines of the World Module III (12 course hours)
    • Diplôme de Sommellerie Le Cordon Bleu
    • Continuing Education

    • Plated Desserts (2 days)
    • Macaroons (2 days)
    • Cakes and Variations (2 days)
    • Viennoiserie (2 days)
    • Entremets (3 days)
    • Chocolate Sculpting (4 days)
    • The Art of Sugar (4 days)
    • International Influences (1 week)
    • Natural and Light Cuisine Techniques (1 week)
    • Modern Star Cuisine (1 week)


  • London, England
    • The Cuisine Diploma
    • The Patisserie Diploma
    • The Grand Diplome
    • Basic Cuisine Certificate
    • Basic Patisserie Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
    • Continuing Education

      • Demonstration & Practical- Taste of Le Cordon Bleu (1 day)
      • Practical- Viennoiserie (1 day)
      • Practical- Boulangerie (1 day)
      • Demonstration & Practical- Pâtisserie à la Carte (2 days)
      • Practical- Techniques (4 days)
      • Demonstration & Practical- Essentials Course (4 weeks)
  • Tokyo, Japan
    • The Cuisine Diploma
    • The Patisserie Diploma
    • The Bakery Diploma
    • Basic Cuisine Certificate
    • Initiation Cuisine Certificate
    • Basic Patisserie Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
    • Diploma of Language and Culture of French Gastronomy
    • Restaurant Management Seminars- A variety of 2 hour to 12 hour courses in Restaurant Control, Marketing, Menu Engineering, and Human Resources
    • Short Courses- 1 day Practical and Demonstration Courses in a variety of special preparations.
    • Wine and Cheese
      • Foundation Certificate in Wines (Extended) (1 day)
      • Intermediate Level Certificate in Wines and Spirits (4 days)
      • Cheese Basic Course (6 days)
      • Cheese Intermediaire Course (8 days)
      • Level 3 International Higher Certificate in Wines and Spirits (16 Days)
      • Cheese Superieure Course (20 days)
  • Kobe, Japan
    • The Cuisine Diploma
    • The Patisserie Diploma
    • The Bakery Diploma
    • Basic Cuisine Certificate
    • Initiation Cuisine Certificate
    • Basic Patisserie Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
    • Short Courses- 1 day Practical and Demonstration Courses in a variety of special preparations.
  • Adelaide, Australia
    • Bachelor of Business in International Hotel Management
    • Bachelor of Business in International Restaurant Management
    • MIMH Master of International Hospitality Management
    • Master of Business Administration- International Hotel and Restaurant Management
  • Brisbane, Australia
    • Advanced Diploma of Hospitality (Patisserie)
    • Grand Diploma
  • Melbourne, Australia
    • Associate Degree in Culinary Management
    • Bachelor of Business in Culinary Management
  • Sydney, Australia
    • Advanced Diploma of Hospitality (Cuisine)
    • Advanced Diploma of Hospitality (Patisserie)
    • Basic Cuisine Certificate I
    • Basic Patisserie Certificate I
    • Intermediate Cuisine Certificate II
    • Intermediate Patisserie Certificate II
    • Superior Cuisine Certificate III
    • Superior Patisserie Certificate III

  • Wellington, New Zealand
    • The Cuisine Diploma
    • The Patisserie Diploma
    • The Grand Diplome
    • Basic Cuisine Certificate
    • Basic Patisserie Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
    • Bachelor of Culinary Arts and Business
    • Professional Culinary Management
  • Seoul, Korea
    • The Cuisine Diploma
    • The Patisserie Diploma
    • The Grand Diplome
    • Basic Cuisine Certificate
    • Initiation Cuisine Certificate
    • Basic Patisserie Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
  • Ottawa, Canada
    • The Cuisine Diploma
    • The Patisserie Diploma
    • The Grand Diplome
    • Le Grand Diplôme Professionel
    • Basic Cuisine Certificate
    • Initiation Cuisine Certificate
    • Basic Patisserie Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
    • Short Courses- 1-4 day Practical and Demonstration Courses in a variety of special preparations.
  • Madrid, Spain
    • Spanish Cuisine Diploma
    • The Cuisine Diploma
    • The Patisserie Diploma
    • Culinary Management Diploma
    • Grand Diploma
  • Mexico City, Mexico
    • Fundmentals of Mexican Cuisine
    • Short Courses: Soups and Creams, Chiles en Nogada
    • Cooking Diploma
    • Patisserie Diploma
    • Bakery Certificate
    • Wine Certificate
    • Gastronomic Management Diploma
  • Lima, Peru
    • Bachelor’s Degree in Hotel and Tourism Business Administration
    • Bachelor’s Degree in Gastronomy and Business Management
    • Bachelor’s Degree in Nutrition and Food Techniques
    • Bachelor’s Degree in Hotel and Tourism Business Administration
    • Courses in Business & Services Administration, International Business Management, Marketing & Business Management


  • Rio De Janeiro, Brazil
    • Gourmet Short Courses & Workshops
    • Basic Cuisine Certificate
    • Basic Patisserie Certificate
    • Basic Break Baking Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Advanced Break Baking Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
    • Cuisine Diploma
    • Patisserie Diploma
    • CordonTec Diploma
    • Grand Diploma
    • Basic Boulangerie Certificate
    • Advanced Boulangerie Certificate
    • Boulangerie Diploma
  • São Paulo, Brazil
    • Gourmet Short Courses & Workshops
    • Basic Cuisine Certificate
    • Basic Patisserie Certificate
    • Basic Break Baking Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Advanced Break Baking Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
    • Cuisine Diploma
    • Patisserie Diploma
    • CordonTec Diploma
    • Grand Diploma
    • Basic Boulangerie Certificate
    • Advanced Boulangerie Certificate
    • Boulangerie Diploma
  • Kuala Lumpur, Malaysia
    • Gourmet Short Courses & Workshops
    • Basic Cuisine Certificate
    • Basic Patisserie Certificate
    • Basic Break Baking Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Advanced Break Baking Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
    • Cuisine Diploma
    • Patisserie Diploma
    • Boulangerie Diploma
    • Grand Diploma
  • Tabarja, Lebanon
    • Basic Cuisine Certificate
    • Basic Patisserie Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
    • Cuisine Diploma
    • Patisserie Diploma
    • Grand Diploma
  • Istanbul, Turkey
    • Weekend courses
    • Intensive Bakery Program
    • Basic Cuisine Certificate
    • Basic Patisserie Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
    • Cuisine Diploma
    • Patisserie Diploma
    • Grand Diploma
  • Shanghai, China
    • Boulangerie Diploma
    • Cuisine Diploma
    • Patisserie Diploma
    • Grand Diploma
  • Kaosiung, Taiwan
    • Short courses: Modern chocolate glazing cake, Beef bourguignon, Beef wellington, Charlottes: classic poire, modern passion fruit & Spanish Paella, gazpacho
    • Cuisine Diploma
    • Patisserie Diploma
  • Bangkok, Thailand
    • Short courses: French tarts, Patisserie demonsrations, Beef Steak with Sauce, Everything Macarons, 1-Day Bakery, Cocktails @Home, Fresh Black Pasta-Making, Le Cordon Bleu Wine Studies, Latte Art, Professional Barista
    • Bakery workshops
    • Cheese workshop
    • Food Safety, Latte Art, Professional Barista & Food Styling for Photography courses
    • Junior & teen chef courses including a Thai cuisine course for teens
    • Professional Thai Cuisine
    • Basic Cuisine Certificate
    • Basic Patisserie Certificate
    • Intermediate Cuisine Certificate
    • Intermediate Patisserie Certificate
    • Superior Cuisine Certificate
    • Superior Patisserie Certificate
    • Cuisine Diploma
    • Patisserie Diploma
    • Grand Diploma
    • Wine Studies, Napa Valley Wines, Spanish Wines, Autralian Wines
    • Introduction to Restaurant Management
    • Advanced Culinary Management
    • The Art of Bakery
  • Le Cordon Bleu (Кулинарная школа Le Cordon Bleu)

    Описание Le Cordon Bleu

    Пожалуй, самая знаменитая и прославленная кулинарная школа в мире — Le Cordon Bleu – была основана в Париже еще 120 лет назад, в 1895 году. За более чем век успешной работы символ Le Cordon Bleu – собственно, голубая ленточка с печатью на ней – стала символом кулинарии как искусства: школа заработала безукоризненную репутацию и стала альма-матер лучших шеф-поваров во всем мире. Обучение здесь – практически гарантия успешного будущего и трудоустройства: рестораны по всему миру стремятся заполучить специалистов, прошедших подготовку в Le Cordon Bleu.

    Основателем школы выступила известная журналистка и кулинарный критик Марта Дистель: она также одновременно начала издавать журнал Cuisiniere Cordon Bleu, в котором публиковались новости ресторанной сферы, обзоры лучших заведений и избранные рецепты.

    Сегодня Le Cordon Bleu – это более 50 учебных заведений в 23 странах, 5 континентов и более 20 тысяч учеников, каждый день постигающих сложнейшее кулинарное искусство под руководством лучших специалистов с огромным практическим опытом. Отметим самые известные и крупные филиалы сети:

    Конечно, самая главная, крупная, прославленная и легендарная школа. Париж и Франция в целом считаются одними из ведущих центров мировой кулинарии и гастрономии – здесь вкусная еда возведена практически в ранг религии, что дает студентам Le Cordon Bleu широкие возможности для экспериментов и постоянного применения знаний на реальной практике.

    Английская столица, представляя один из самых космополитичных, ярких и нестандартных городов мира, открывает перед студентам лондонского Le Cordon Bleu безграничный простор фантазии, творческих экспериментов, позволяет познакомиться с кухней любых народов мира. В лондонской школе один из самых интернациональных составов учеников – здесь учатся представители более 50 народов и культур, что создает плодотворную почву для обмена опытом и сотрудничества в разных проектах. Кроме того, на территории Лондона и ближайшей агломерации работает более 40 ресторанов-обладателей мишленовских звезд: возможно, в каком-то из них молодые выпускники и построят свою будущую карьеру?

    Испанская кухня основывается на многочисленных рецептах домашней кухни: честной, сытной, проверенной веками и тысячами испанских семей, которые хранили эти рецепты из поколения в поколение. При этом современная испанская гастрономия очень лояльна к разнообразным экспериментам и новаторским находкам (например, молекулярная кухня), что делает ее интереснейшим объектом для изучения. Еще одно существенное преимущество школы Le Cordon Bleu в Мадриде – возможность работать с самыми свежими продуктами, в том числе овощами и рыбой, моллюсками: близость моря и плодородные земли обеспечивают молодых поваров всем необходимым.

    Удивительное местоположение Стамбула на границе Европы с Азией открывают перед студентами Le Cordon Bleu отличные возможности для многочисленных экспериментов, нестандартных сочетаний. В частности, Восток славится своим разнообразием неповторимых специй и ароматов – нет лучшего места для изучения многообразия этого мира запахов и вкусов! Отдельного внимания заслуживают также восточные сладости, кофе и другие традиционные напитки, а также большое количество свежих морепродуктов, доступных студентам стамбульской школы практически круглый год.

    Отделение Le Cordon Bleu в Банкоке работает с 2007 года – открытию помогло сотрудничество Le Cordon Bleu International и Dusit International (последний является одним из самых крупных тайских отельныхбрендов). Школа удобно расположена (центр города, оживленный и престижный район Silom): обилие дорогих гостиниц и ресторанов поблизости (в том числе и Dusit Thani Hotel) открывает широкие возможности для прохождения стажировки и практики.

    Столица Малайзии – город невероятно интернациональный, яркий, совершенно уникальный и самобытный: это сказывается и на национальной кухне, которая представляет собой удивительный микс традиций со всего мира. Уже не первый год именно Куала-Лумпур называют кулинарной столицей Азии – обучение в местном филиале Le Cordon Bleu даст возможность проверить это утверждение.

    Школа в Сиднее была открыта в 1996 году – ее первейшей задачей была подготовка к Олимпиаде-2000: но и после окончания спортивного праздника Le Cordon Bleu продолжила успешную работу. Здесь можно получить квалификацию по австралийскому или французскому образцу, что дает дополнительное преимущество при международном трудоустройстве.

    Очень интерациональный, динамичный и яркий австралийский город знаменит своими ресторанами и традициями кулинарии на весь Зеленый Континент. Всего в городе насчитывается более 26 тысяч студентов, а 48% жителей всего Мельбурна – это резиденты, рожденные за границей. У местных учеников Le Cordon Bleu есть существенные преимущества – очень насыщенные культурная программа интересных мероприятий и невысокая стоимость как обучения, так и проживания.


    Столица Южной Австралии – неофициальная студенческая столица страны, которая становится все популярнее год от года среди иностранных учеников. В филиале Le Cordon Bleu в Аделаиде сильные программы не только по классической кулинарии, но и кондитерскому искусству, гостеприимству, предпринимательства и ресторанного управления.

    Новая Зеландия очень привлекательна и для обучения, и для проживания: прекрасная экология, невысокие цены, высочайший уровень жизни и безопасности. У страны богатая гастрономическая история: здесь производятся лучшие образцы говядины и баранины, лосося и морепродуктов, есть многие эндемичные и редкие сорта фруктов и овощей, которые студенты Le Cordon Bleu смогут использовать в своих кулинарных экспериментах.

    В Канаде пока только одна школа Le Cordon Bleu, и она находится в яркой и космополитичной Оттаве. Здесь постоянно проживают представители более 70 национальностей и культур: идеальная почва для международного сотрудничества, обмена опытом и культовыми национальными традициями.

    В Le Cordon Bleu предлагается несколько основных специальностей:

    • Кулинарное искусство
    • Кондитерское искусство
    • Выпечка
    • Ресторанный бизнес и менеджмент
    • Виноделие.

    Обучившись в Le Cordon Bleu, студент может получить следующие ступени профессионального образования:

    • Диплом и высший диплом
    • Сертификат (повара и кондитеры 3 уровней — от начального до высшего)
    • Диплом сомелье.

    Также постоянно проводятся разнообразные семинары и курсы повышения квалификации, тематические краткосрочные программы, полезные для специалистов любого уровня.

    Обучение практически полностью состоит из практических занятий: студенты постоянно находятся на кухнях, демонстрационных залах, а иногда и на фермах или рынках, учась выбирать лучшие ингредиенты для будущих шедевров. С учениками занимаются прославленные шеф-повара, обладатели мишленовских звезд, известные кулинарные историки и критики, а лучшие их студентов смогут пройти стажировку в одном из ресторанов Мишлен.

    В свое время Le Cordon Bleu заканчивали прославленные шеф-повара и известные на весь мир кулинары и адепты гастрономии:

    • James Peterson
    • Julia Child
    • Bruce и Eric Bromberg
    • Nancy Silverton
    • Nathalie Dupree.

    Le Cordon Bleu Ottawa Culinary Arts Institute , Ottawa

    Le Cordon Bleu Ottawa Culinary Arts Institute is located in Ottawa. Plan to visit Le Cordon Bleu Ottawa Culinary Arts Institute and other customer-reviewed, writer-recommended Ottawa attractions using our Ottawa tour builder tool .

    Sunday Closed
    Monday Closed
    Tuesday 5:30pm — 9pm
    Wednesday 5:30pm — 9pm
    Thursday 5:30pm — 9pm
    Friday 5:30pm — 9pm
    8am — 8pm
    Saturday 5:30pm — 9pm
    8am — 8pm

    453 Laurier Ave E,
    Ottawa,
    ON K1R 0A2,
    Canada

    We came here for dinner on a Friday evening in late March. We decided to go with the tasting menu which consisted of 5 courses with an amuse. Overall the meal was great. The dishes were a good size an. more »

    We went for lunch. The restaurant was very busy and we were seated upstairs in a quieter corner and thoroughly enjoyed our meals. Our waiter was very efficient and polite, however the other staff (we . more »

    My husband and I were celebrating our 18th anniversary and chose Cordon Bleu for dinner as we hadn’t been there for many years. We enjoyed an exceptional 5 course dinner complete with wine pairings se. more »

    Le Cordon Bleu’s Signatures restaurant is the best kept secret in town. It has fantastic ambiance; friendly staff; top quality food; and, best of all, at a very reasonable price! The fish was moist, delicate and meshed well with the butternut squash puree. Dessert was like a work of art and each morsel tasted heavenly. I would go back again with family and friends.

    It has taken me a while to write this review as I was devastated by my experience. It was my life long dream to attend culinary school but my experience at Le Cordon Bleu was less than acceptable. The chef who taught my class was terribly rude and unapproachable. He had such poor manners and seemed to favour students, especially those whom he would party with on weekends. As a mature student, what shocked me most was how he would go out and get completely drunk with his 18 year old students. It was incredibly unprofessional. When I complained to the office, management didn’t care. Besides the instructors poor behaviour, the kitchen was disgusting and the equipment was warn. The classrooms were very outdated and we would have to sit in these small, uncomfortable chairs with no proper desks for prolonged periods. It was hard to take notes on small circular plates attached to chairs. Think pioneer village! I complained but nothing was done. At the end of the course, I felt deflated and regretful. It was not the positive, professional learning experience I expected. I was rudely offered money back in exchange for the certificate I worked so hard to achieve but they would not hear me out during the course. The name Le Cordon Bleu was more important to them than the quality of education. You are simply a number. I am so disappointed. I would never recommend anyone attend any courses at this institution. Also, be very careful who the school recommends as Landlords. Coming alone from Toronto, I was recommended to live at a property down the street while in school. I ended up living with a couple the school endorsed who were intrusive, inappropriate and hostile. I moved as soon as I found out the wife was in my bedroom touching my belongings. As you can see, my experience was extremely devastating to me.

    The tour during Open House Ottawa is great. There is always a line though, so plan ahead and bring your umbrella if needed. Great to see the inside of this institution. The guide is very knowledgeable and will answer all your questions. You’ll learn about their prices for lunch and dinner and catering options. Less expensive than you might think! They also have an agreement with Laurier’s house for tea with scones made by them.

    Образовательный центр VERA

    We love to say «Yes»!

    ЦЕНЫ, УКАЗАННЫЕ НА НАШЕМ САЙТЕ, СООТВЕТСТВУЮТ ЦЕНАМ НА САЙТАХ НАШИХ ШКОЛ-ПАРТНЁРОВ ЗА РУБЕЖОМ

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    Кулинарная школа Le Cordon Bleu

    Le Cordon Bleu: Школа кулинарного мастерства


    Le Cordon Bleu (College of Culinary Arts) как кулинарная школа была открыта в Париже, в 1895 году Марте Дистелом, журналистом и издателем журнала La Cuisine Cordon Bleu.

    Целью Школы кулинарного искусства Le Cordon Bleu было и остается сохранение и передача кулинарного мастерства студентам, приезжающим из более чем 70 стран мира. Кроме того, Школа располагает множеством прекрасных ресторанов, кондитерских и кафе под собственной торговой маркой.

    На данный момент Школа Le Cordon Bleu включает более 29 международных школ на 5 континентах, где обучается около 20000 студентов каждый год.

    Обучение продолжается на протяжении 3-9 месяцев, в зависимости от выбранного диплома или сертификата. Программа обучения делится на несколько уровней, что позволяет студентам при необходимоти по окончании одного уровня прервать обучение и продолжить его некоторое время спустя. Обучение в Le Cordon Bleu носит в большей степени демонстрационно-прикладной характер.

    В конце обучения каждый студент сдает выпускной экзамен. Специально отобранное жюри оценивает приготовленные выпускниками блюда, их презентацию и скорость приготовления. Тем, кто успешно сдал экзамен, предлагается стажировка в лучших французских ресторанах.

    Преимущества кулинарной школы Le Cordon Bleu

    • Обладая 110-летним опытом в образовательной области, Кулинарная школа Le Cordon Bleu предлагает как базовые программы, так и курсы для профессионалов в сфере кулинарного искусства и гастрономии, а также в сфере гостиничного менеджмента в различных городах.
    • Chaine des Rotisseurs
    • Association Prosper Montagne
    • Academie Culinaire de France
    • Maison de la France
    • Maitres Cuisiniers de France
    • IACP
    • British Accreditation Council

    Виды, даты и стоимость обучения в Le Cordon Bleu — Париж

    Дипломы

    Стандартное обучение
    Программы подготовки поваров и кондитеров делятся на три уровня: базовый, продвинутый и высший. Студенты обязаны начинать с базового уровня. После окончания трех уровней студент получает Диплом Повара или Диплом Кондитера. Высший Диплом выдается тем, кто прошел обучение по обеим дисциплинам.
    Студенты могут учиться по двум специальностям одновременно, если обучение проходит не по интенсивной программе.
    Даты Диплом Стоимость (€)
    12.06.2020 — 23.03.2020
    5.09.2020 — 8.06.2020

    12.06.2020 — 21.12.2020
    14.06.2020 — 23.03.2020
    14.06.2020 — 21.12.2020
    5.09.2020 — 23.03.2020
    5.09.2020 — 8.06.2020
    20.11.2020 — 8.06.2020 Высший диплом 49 200 Диплом повара 28 850 Диплом кондитера 22 800

    Интенсивная программа
    Интенсивные программы обучения в Le Cordon Bleu доступны на протяжении всего года. Программа и стоимость обучения остаются неизменными по сравнению с обычными. Так как курсы подготовки проходят в ускоренном режиме, студент может выбрать только одну программу подготовки: повара или кондитера. Занятия длятся от 6 до 9 часов ежедневно, 6 дней в неделю.
    Диплом Уровень Даты Стоимость (€)
    Повара Базовый

    12.06.2020 — 21.12.2020
    14.06.2020 — 23.03.2020
    14.06.2020 — 21.12.2020
    5.09.2020 — 23.03.2020
    20.11.2020 — 8.06.2020

    Институт кулинарного искусства Le Cordon Bleu

    Институт кулинарного искусства Le Cordon Bleu в Оттаве является единственным канадским кампусом школы Le Cordon Bleu, самой известной и авторитетной школы кулинарии и гостеприимства в мире. Школа Le Cordon Bleu состоит из 35 кампусов на 5 континентах, один из которых расположен в Канаде. Звание выпускника школы Le Cordon Bleu автоматически открывает двери ресторанов, отелей и курортов по всему миру.

    Рейтинги и репутация

    Каждый год студенты из более 100 стран мира приезжают в Le Cordon Bleu в Оттаве, что бы получить образование в сфере кулинарного искусства и кондитерского дела. Le Cordon Bleu адаптирует свои учебные программы путем внедрения инноваций и новых технологий, и учитывает будущие потребности в сферы кулинарии, что позволяет школе постоянно оставаться на пике популярности. Институт кулинарного искусства Le Cordon Bleu аккредитован множеством ассоциаций с мировым именем: British Accreditation Council, Maison de la France, Academie Culinaire de France, Association Prosper Montagne и другими.

    Расположение и кампус


    Институт кулинарного искусства Le Cordon Bleu состоит из одного кампуса, расположенного в живописном районе Сэнди Хилл столицы Канады, Оттаве, провинции Онтарио. Такое расположение кампуса не является случайным, поскольку Оттава считается самым безопасным городом в Канаде, что способствует популярности школы среди иностранных студентов. Кроме безопасности, город привлекает студентов своей потрясающей красотой. Кампус школы состоит из учебного корпуса расположенного в старинном здании 1874 года, современных высокотехнологичных кулинарных лабораторий и одного из лучших ресторанов Канады Le Cordon Bleu Bistro Signatures.

    Особенности:

    • школа предоставляет программы по кулинарному искусству и кондитерскому мастерству;
    • все программы имеют 100% практическую часть;
    • преподавательский состав школы – это профессионалы в своей сфере, ведущие мировые шеф-повара, обладающие множеством знаков отличий и наград.

    Программы обучения

    Институт кулинарного искусства Le Cordon Bleu предоставляет иностранным студентам возможность обучаться на следующих программах:

    1) Сертификатные программы, длительностью 3 месяца. Специализации:

    2) Дипломные программы, длительностью 9 месяцев. Специализации:

    кулинарное мастерство+кондитерское дело.

    3) Ряд коротких курсов по различным кулинарным направлениям: от виноделия и производства сыров до изготовления шоколада и выпечки хлеба.

    Вступительные языковые требования

    Сертификатные программы и курсы: IELTS 5.5;

    Дипломные программы: IELTS 6.0.

    Проживание

    Кампус не имеет собственной резиденции, однако студенты могут самостоятельно арендовать комнату или студию, или же проживать в отелях и хостелах Оттавы.

    Cертификатные программы (за программу): от $10350 до $12250 CAD;

    Дипломные программы (за программу): от $ 31.300 до 34.250 CAD;

    Комбинированная дипломная программа (за программу): $63.000 CAD.

    Дополнительные платежи:

    • визовый сбор;
    • авиаперелет;
    • страховка;
    • оплата услуг компании «Study Bridge».

    Le Cordon Bleu Ottawa Culinary Arts Institute

    More info

    AFAR Review

    It was the elite of the elite and I was walking amongst them. Great chefs from around the world had gathered in this building to learn the art of French cooking or pastry making. and I was now one of them.
    I didn’t have a semester to master the skills that were going to be shared, instead I had just one day to learn and reach ‘Master’ status.

    Under the instruction of Chef Instructor Arnaud Bonnefoy, our small group participated in a cooking demonstration ‘Le Cordon Bleu student’-style.
    Monogrammed pencil in one hand and recipe card in both French and English in the other, as Chef Arnaud talked we were to write our own processes down like every other student.

    Le Cordon Bleu’s both in Ottawa and around the world offer many short courses, whether it be a day, three days or longer! Starting at CAD$79 for a full-days tuition seems like a bargain when learning from people — like Chef Arnaud — who’d worked in Michelin starred restaurants around the world.

    Ottawa’s school is also home to ‘Signatures’, a restaurant that offers lunch and dinner services by the students of the school.
    A three course lunch by for $26 is a bargain in my book.

    Perhaps I wasn’t a ‘Master’ student like I’d so hoped when I left, but I did learn a number of techniques that I will be applying to my pastry making when I get home and if all off fails — I have the souvenir of an apron to make sure I look like a real pro!

    How to get from Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh by plane, bus, train or car

    Find Transport

    There are 5 ways to get from Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh by plane, bus, train or car


    Select an option below to see step-by-step directions and to compare ticket prices and travel times in Rome2rio’s travel planner.

    Recommended option

    Fly • 4h 55m

    1. Fly from Montreal (YUL) to Pittsburgh (PIT) YUL — PIT

    RUB 6159 — RUB 14659

    Cheapest option

    Bus via New York • 15h 41m

    1. Take the bus from Montreal, QC to New York, NY — Port Authority Bus Terminal
    2. Take the bus from New York, NY to Pittsburgh, PA OurBus

    RUB 5143 — RUB 8110

    3 alternative options

    Bus • 16h 49m

    1. Take the bus from Montreal to Toronto, ON
    2. Take the bus from Toronto, ON — 610 Bay Street to Buffalo, NY — 181 Ellicott Street 207 / .
    3. Take the bus from Buffalo, Ny to Erie, Pa
    4. Take the bus from Erie, Pa to Pittsburgh, Pa

    RUB 5439 — RUB 8410

    Train • 20h 46m

    1. Take the train from Montreal Central Station to New York Penn Station Adirondack
    2. Take the train from New York Penn Station to Pittsburgh Amtrak Station Pennsylvanian

    RUB 6781 — RUB 9549

    Drive • 10h 37m

    1. Drive from Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh 975.3 km

    RUB 5000 — RUB 7500

    Questions & Answers

    The cheapest way to get from Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh is to drive which costs RUB 5000 — RUB 7500 and takes 10h 37m.

    The quickest way to get from Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh is to fly which costs RUB 6000 — RUB 15000 and takes 4h 55m.

    No, there is no direct bus from Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh. However, there are services departing from Montreal, QC and arriving at Pittsburgh, PA via New York, NY. The journey, including transfers, takes approximately 15h 41m.

    No, there is no direct train from Montreal station to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh station. However, there are services departing from Montreal Central Station and arriving at Pittsburgh Amtrak Station via New York Penn Station. The journey, including transfers, takes approximately 20h 46m.

    The distance between Montreal and Le Cordon Bleu Institute of Culinary Arts in Pittsburgh is 767 km. The road distance is 975.3 km.

    The best way to get from Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh without a car is to bus via New York which takes 15h 41m and costs RUB 5000 — RUB 8500.

    It takes approximately 4h 55m to get from Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, including transfers.

    Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh bus services, operated by Trailways New York, depart from Montreal, QC station.

    Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh train services, operated by Amtrak, depart from Montreal Central Station.

    The best way to get from Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh is to fly which takes 4h 55m and costs RUB 6000 — RUB 15000. Alternatively, you can bus via New York, which costs RUB 5000 — RUB 8500 and takes 15h 41m, you could also train, which costs RUB 6500 — RUB 10000 and takes 20h 46m.

    • Distance: 767.2 km
    • Duration: 4h 55m

    What companies run services between Montreal, QC, Canada and Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, PA, USA?

    Air Canada, American Airlines and two other airlines fly from Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh every 2 hours. Alternatively, you can take a bus from Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh via New York, NY — Port Authority Bus Terminal, New York, NY, and Pittsburgh, PA in around 15h 41m.

    Flights from Montreal to Pittsburgh
    Flights from Montreal to Pittsburgh via Toronto
    Flights from Montreal to Pittsburgh via Philadelphia
    Flights from Montreal to Pittsburgh via New York La Guardia

    Amtrak is a rail service that connects the US and three Canadian provinces. Covering 21,000 route miles (34,000km) Amtrak operates more than 300 trains daily. These medium and long distance intercity services operate at speeds of up to 240km/h, to more than 500 destinations. Founded in 1971, it is based in Washington, D.C. and offers four classes of travel: First Class, Sleeper, Business and Coach. Ticket fares are divided into five subclasses: Saver, Value, Flexible, Business and Premium. Amtrak trains are known for their wide seats, plug-in power, big windows and storage capabilities.

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    Train from Montreal Central Station to New York Penn Station
    Train from New York Penn Station to Pittsburgh Amtrak Station
    Bus from Montreal, QC to New York, NY — Port Authority Bus Terminal
    Bus from New York, NY to Pittsburgh, PA
    Bus from Montreal to Toronto, ON
    Bus from Toronto, ON to Buffalo, NY
    Bus from Toronto, ON — 610 Bay Street to Buffalo, NY — 181 Ellicott Street


    Bus from Toronto, ON to Buffalo, NY

    Greyhound is a leading bus company based in Dallas, Texas, serving over 3800 destinations across North America, Mexico and Canada. Greyhound carries around 18 million passengers a year who travel 5.4 billion miles (8.6 billion km) a year on their fleet of around 1700 vehicles. For travel flexibility, you can board or get off a Greyhound bus at official Greyhound stations, partner stations and curbside stops. There are around 230 Greyhound stations across the US where you can both catch your bus and buy tickets, that are also available on the official website and via the mobile app.

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    Bus from Toronto, On to Buffalo, Ny
    Bus from Buffalo, Ny to Erie, Pa
    Bus from Erie, Pa to Pittsburgh, Pa

    Want to know more about travelling around United States

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    Need to know: Greyhound

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    More Questions & Answers

    The quickest flight from Montreal Airport to Pittsburgh Airport is the direct flight which takes 1h 45m.

    Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh bus services, operated by OurBus, arrive at Pittsburgh, PA station.

    Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh train services, operated by Amtrak, arrive at Pittsburgh Amtrak Station.

    Yes, the driving distance between Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh is 975 km. It takes approximately 10h 37m to drive from Montreal to Le Cordon Bleu Institute of Culinary Arts in Pittsburgh.

    Delta, American Airlines and Air Canada offer flights from Montreal Airport to Pittsburgh Airport.

    There are 200+ hotels available in Le Cordon Bleu Institute of Culinary Arts in Pittsburgh. Prices start at RUB 6250 per night.

    The best way to get from Montreal to Montreal Airport is to line 747 bus which takes 19 min and costs RUB 483.

    Pittsburgh, United States

    Pittsburgh is a city in the Commonwealth of Pennsylvania in the United States, and is the county seat of Allegheny County. The Combined Statistical Area (CSA) population of 2,659,937 is the largest in both the Ohio Valley and Appalachia, the second-largest in Pennsylvania after Philadelphia and the 20th-largest in the U.S. Located at the confluence of the Allegheny and Monongahela rivers, which form the Ohio River, Pittsburgh is known as both «the Steel City» for its more than 300 steel-related businesses, and as the «City of Bridges» for its 446 bridges. The city features 30 skyscrapers, two inclines, a pre-revolutionary fortification and the Point State Park at the confluence of the rivers. The city developed as a vital link of the Atlantic coast and Midwest. The mineral-rich Allegheny Mountains made the area coveted by the French and British empires, Virginia, Whiskey Rebels, and Civil War raiders. — Wikipedia

    Things to do in Pittsburgh

    PNC Park

    PNC Park is a baseball park located on the North Shore of Pittsburgh, Pennsylvania. It is the fifth home of the Pittsburgh Pirates, the city’s Major League Baseball (MLB) franchise. It opened during the 2001 MLB season, after the controlled implosion of the Pirates’ previous home, Three Rivers Stadium. The ballpark is sponsored by PNC Financial Services, which purchased the naming rights in 1998. PNC Park features a natural grass playing surface and seats 38,362 people for baseball.

    Phipps Conservatory and Botanical Gardens

    Phipps Conservatory and Botanical Gardens is a botanical garden set in Schenley Park, Pittsburgh, Pennsylvania, United States. It is a City of Pittsburgh historic landmark and is listed on the National Register of Historic Places.

    Cathedral of Learning

    The Cathedral of Learning, a Pittsburgh landmark listed in the National Register of Historic Places, is the centerpiece of the University of Pittsburgh’s main campus in the Oakland neighborhood of Pittsburgh, Pennsylvania, United States. Standing at 535 ft, the 42-story Late Gothic Revival Cathedral is the tallest educational building in the Western hemisphere and the second tallest university building (fourth tallest educationally-purposed building) in the world. It is also the second tallest gothic-styled building in the world. The Cathedral of Learning was commissioned in 1921 and ground was broken in 1926. The first class was held in the building in 1931 and its exterior finished in October 1934, prior to its formal dedication in June 1937.

    Heinz Field

    Heinz Field is a stadium located in the North Shore neighborhood of Pittsburgh, Pennsylvania, United States. It primarily serves as the home to the Pittsburgh Steelers of the National Football League (NFL) and the Pittsburgh Panthers of the National Collegiate Athletic Association (NCAA). The stadium opened in 2001, after the controlled implosion of the teams’ previous stadium, Three Rivers Stadium. The stadium is named for the locally based H. J. Heinz Company, which purchased the naming rights in 2001. It hosted the 2011 NHL Winter Classic between the Pittsburgh Penguins and Washington Capitals on January 1, 2011. On September 10, 2020, it hosted the Keystone Classic, which featured a renewal of the Penn State-Pitt football rivalry, setting a new attendance record at 69,983 people. In 2020 it hosted the Coors Light Stadium Series game featuring the Pittsburgh Penguins and Philadelphia Flyers.

    Take Cooking >

    Classic & Contemporary

    For a culinary education that melds classic Continental cooking traditions with contemporary international and American cuisine, look no further than Le Cordon Bleu schools. This world-renowned institution opened its first cooking school in Paris in 1895.

    The programs at Le Cordon Bleu schools give students a total immersion in the culinary and hospitality professions and classes are taught by industry-leading professionals. Students can enroll in Culinary Arts, Patisserie & Baking, and Hospitality Management programs. Not all programs and degree options are offered at all campuses, so be sure to check out all the locations for the program that suits your professional goals.

    Choosing the Right Path

    Students who prefer the business side of the culinary industry can opt for Le Cordon Bleu’s Bachelor of Business Administration (BBA) Degree with a Specialization in Hospitality Management available at the American Intercontinental University.

    Courses cover theoretical and practical management, wine studies, hospitality law, food and beverage management, and dining room management. Students who complete this track will be qualified for entry-level management jobs in restaurants and other food services establishments.

    International Locations

    Tokyo, Japan
    Le Cordon Bleu Tokyo
    Roob-1
    28-13 Sarugaku-Cho
    Shibuya-ku, Tokyo, 150-0033
    Japan
    +81 3 5489 0141
    cordonbleu.edu/tokyo/

    Kobe, Japan
    Le Cordon Bleu Kobe
    The 45th 6F, 45 Harima-machi
    Chuo-Ku, Kobe-shi, Hyogo, 650-0036
    Japan
    +81 78 393 8221
    cordonbleu.edu/kobe/

    Shanghai, China
    Le Cordon Bleu Shanghai
    Building 1, No.1458 South Pu Dong Road
    Shanghai, Shanghai, 200122
    China
    +86 400 118 1895
    cordonbleu.edu/shanghai/

    Taiwan
    Le Cordon Bleu NKUHT
    No.1, Songhe Rd
    Xiaogang Dist., Kaohsiung, 81271
    Taiwan
    +886 (0) 7 801 0909
    cordonbleu.edu/kaohsiung/

    Seoul, South Korea
    Le Cordon Bleu Seoul
    7th Fl., Social Education Bldg
    Sookmyung Women’s University, Cheongpa ro 47 gil 100
    Seoul, Yongsan gu, 04310
    South Korea
    +82 2 719 6961
    cordonbleu.edu/seoul/

    Bangkok, Thailand
    Le Cordon Bleu Thailand
    946 The Dusit Thani Building
    Rama IV Road, Silom
    Bangrak, Bangkok, 10500
    Thailand
    +66 2 237 8877
    cordonbleu.edu/thailand/

    Malaysia
    Le Cordon Bleu Malaysia
    Sunway University
    No. 5 Jalan Universiti,
    Bandar Sunway, Selangor Darul Ehsan, 47500
    Malaysia
    +603 5632 1188
    cordonbleu.edu/malaysia/

    India
    Le Cordon Bleu Center at G D Goenka University
    G D Goenka Education City
    Sohna Gurgaon Road
    Sohna, Haryana
    India
    +91 8800992022
    cordonbleu.edu/india/

    Europe

    Paris, France
    Le Cordon Bleu Paris
    13-15 Quai André Citroën
    Paris, 75015
    France
    +33 (0)1 85 65 15 00
    cordonbleu.edu/paris/

    London, England
    Le Cordon Bleu London
    15 Bloomsbury Square
    London, WC1A2LS
    United Kingdom
    +44 (0)20 7400 3900
    cordonbleu.edu/london/

    Madrid, Spain
    Le Cordon Bleu Madrid
    Ctra. Pozuelo-Majadahonda (M-515) Km. 1,800
    Pozuelo de Alarcón, Madrid, 28223
    Spain
    +34 91 715 10 46
    cordonbleu.edu/madrid/

    Istanbul, Turkey
    Le Cordon Bleu Istanbul
    Özyeğin University, Çekmeköy Campus
    Nişantepe Mevkii, Orman Sokak, No:13
    Alemdağ, Çekmeköy, Istanbul, 34794
    Turkey
    +90 216 564 9398
    cordonbleu.edu/istanbul/

    Oceana

    Sydney, Australia
    Le Cordon Bleu Sydney
    250 Blaxland Road
    Ryde, New South Wales, 2112
    Australia
    +61 2 8878 3100
    cordonbleu.edu/sydney/

    Melborne, Australia
    Le Cordon Bleu Melbourne
    488 South Road
    Moorabbin, Victoria, 3189
    Australia
    +61 3 9209 5938
    cordonbleu.edu/melbourne/

    Adelaide, Australia
    Le Cordon Bleu Adelaide
    Days Road
    Regency Park, South Australia, 5010
    Australia
    +61 8 8348 3000
    cordonbleu.edu/adelaide/

    New Zealand
    Le Cordon Bleu New Zealand
    52 Cuba Street
    Te Aro, Wellington, 6011
    New Zealand
    +64 4 472 9800
    cordonbleu.edu/new-zealand/

    Americas

    Ottawa, Canada
    Le Cordon Bleu Ottawa
    453 Laurier Avenue East
    Ottawa, Ontario, K1N 6R4
    Canada
    +1 613 236 2433
    cordonbleu.edu/ottawa/

    Mexico City, Mexico
    Le Cordon Bleu Mexico
    Av. Lomas Anahuac No. 46
    Lomas Anahuac Huixquilucan
    Mexico, Edo. de Mex., C.P. 52786
    Mexico
    +52 (55) 5596 9956
    cordonbleu.edu/mexico/

    Lima, Peru
    Le Cordon Bleu Peru
    Av. Nuñez de Balboa 530
    Miraflores, Lima, Lima 18
    Peru
    +51 1 242 8222
    cordonbleu.edu/peru/

    3 Responses to “Take Cooking Classes at Le Cordon Bleu Colleges”

    how to get add. Process. I ‘m doing diploma in hotel management . What should i do next . I’m intrested in bakery.

    If I wanted to get my Bachelors degree for pastry, but cant afford going to an out of state school could I just take the necessary courses such as math, biology, etc., at a community college and then go in and get my associates degree at a Culinary School?

    I am interested in taking food styling courses. I currently live in Dubai but will travel to San Diego california end of June and was wondering if you provide such courses.

    Awaiting your reply.
    Thank you
    Roula

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