There are

French Blue Ribbon Cuisine Institute

Le Cordon Bleu Culinary Arts Institute was founded in Paris in 1895. Now, it has 22 international schools in 12 countries with more than 11,111 students. The main courses include cooking, dessert and wine. Our Ss studied cake making there! The annual tuition fee is about one million francs.

The origin and history of the Blue Ribbon

In p>1578, King Henry III of France established the French Blue Ribbon as one of the most important medals in France.

In p>1895, the first French Blue Ribbon School was established in Paris. One hundred years later, French blue ribbon colleges and universities spread all over 25 cities around the world. French Blue Ribbon offers bachelor's degree, MBA degree and master's degree in food and beverage management and hotel management, which attracts students from more than 51 countries around the world.

At the end of p>19, the French Blue Ribbon Cooking Weekly was published, and in the next 71 years, it became probably the largest cookbook collection in the world.

In p>1927, when the Daily Mail of London mentioned the French Blue Ribbon, it was called the Babel of Different Nationalities.

In p>1933, the French Academy of Blue Ribbon Cuisine was founded in Britain.

in p>1941, the U.S. government introduced a special policy to provide scholarships to French blue ribbon students on American campuses. On American TV, Juliet Childe, a graduate of the French Academy of Blue Ribbon Cuisine, became the first senior chef to teach cooking on TV.

In p>1953, the graduates of French Blue Ribbon Culinary Art College were invited to organize a coronation banquet for Queen Elizabeth II, and thus created the French Cordon Bleu Chicken, which has been popular ever since.

In p>1988, the first school in North America was established in Ottawa, Canada.

In p>1991, the French Blue Ribbon Culinary Art Institute entered Asia, and set up tea restaurants and cafes in Singapore and Japan.

In p>1995, the first batch of students from Shanghai entered the classroom of the French Blue Ribbon Culinary Art Institute with the support of the China government.