Le Cordon Bleu Culinary Arts Institute was founded in Paris in 1895. Now, it has 22 international schools in 12 countries around the world, with more than 11,000 students.

Key courses include cooking, pastries and wine.

The annual tuition fee is approximately 100,000 francs.

Origin and history of the Cordon Bleu: In 1578, King Henry III of France established the French Order of the Cordon Bleu, which became one of the most important medals in France.

In 1895, the first French Le Cordon Bleu school was established in Paris.

At the end of the 19th century, the culinary weekly "Le Cordon Bleu" was founded.

In 1933, the French Le Cordon Bleu School of Culinary Arts established a branch in the UK.

In 1940, the U.S. government launched a special policy to provide scholarships to French Le Cordon Bleu students on American campuses.

In 1953, graduates of Le Cordon Bleu Culinary Arts were specially invited to prepare a coronation banquet for Queen Elizabeth II of England.

In 1990, Le Cordon Bleu entered Asia and established tea restaurants and coffee shops in Singapore and Japan.

In 1995, the first batch of students from Shanghai were sponsored by the Chinese government to enter the Le Cordon Bleu Culinary Arts Classroom.

Three courses and three stages. The most complete course is 9 months of classes plus 3 months of internship.

The 9-month course mainly includes three parts: cooking (cuisine), pastry (patisserie) and wine knowledge (connais-sancedevin). Each part has basic (base), intermediate (in-termédiaire) and advanced (

supérieur) three stages.

The introductory course of pastry includes introduction to French pastry, basic dough methods, basic tool introduction, traditional dessert recipes, basic carvings, ice products, and bread methods.

Intermediate courses include decoration and aesthetic training, changes in restaurant desserts, ice cream recipes, traditional and modern dessert shapes, and various treatments of mousse, caramel and chocolate.

The advanced course teaches how to create a varied dessert menu, a variety of tarts and pies, hot and cold desserts, the presentation of a dessert cart, the training of new palates (such as the use of spices) and, most importantly, the use of chocolate.

Courses and tuition fees: Ordinary pastry and cooking courses: basic (5100 euros), intermediate (5050 euros), advanced (5075 euros) Intensive pastry and cooking courses: basic (5100 euros), intermediate (5050 euros), advanced (5075 euros)

In addition to having enough money, a foreign language foundation is also a must. The chefs at the academy teach in French, with English translators on hand.

But it’s best to know some French so you don’t miss out on some tips from the chefs.

The talent training targets of Le Cordon Bleu are: senior chefs of French cuisine, senior chefs of French pastries, general managers of five-star hotels, organizers of large-scale international conferences or major events, managers of large restaurants or catering chain companies, large enterprises or governments

Departmental international business consultants, food and alcohol market experts, import and export businessmen in related industries, food researchers (foodies), travel professional publishers, sightseeing and tourism entrepreneurs, TV media column hosts. Admissions majors: ★ Hotel Administration Business Administration

Master's MBA ★ French Cuisine Senior Chef★ French Pastry Senior Chef★ Bartender (Elective Course) Admissions Requirements: ★ Hotel Executive MBA Age Requirement: Between 18 and 35 years old.

Educational requirements: Bachelor degree, three years of relevant work experience.

Language requirements: IELTS 5.5 or above (including 5.5).

★ Senior French Chef Age requirement: between 18 and 35 years old.

Education requirements: High school graduation and university admission letter.

Language requirements: IELTS 5.0 or above.

★ Senior French Pastry Chef Age requirement: between 18 and 35 years old.

Education requirements: High school graduation and university admission letter.

Language requirements: IELTS 5.0 or above.

★ Bartender (elective course) You must choose one of the above three main courses.

Related expenses: Tuition budget: ☆ Hotel Executive MBA: 25,000EURO ☆ French senior chef + senior pastry chef: 32,500EURO☆ French senior chef: 20,650EURO☆ French senior pastry chef: 14,650EURO☆ Bartender: 889EURO Living expenses budget:

Le Cordon Bleu provides all related clothing and equipment.

Food: average 50EURO to 100EURO per month.

Accommodation: average 300EURO to 700EURO per month.