Since16th century, the name LeCordonBleu has been synonymous with "the best kitchen". 1578, King Henry III of France established the Blue Ribbon Medal as one of the most important medals in France. "Blue Ribbon" has since become a famous chef. 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. Especially in Adelaide, the capital of South Australia, the French Blue Ribbon offers bachelor's degree, MBA degree and master's degree in gastronomy, attracting students from more than 50 countries around the world.

The French Academy of Blue Ribbon Cuisine was founded in Paris on 1895. Now, it has 25 international schools in 15 countries, with more than18,000 students. The school has more than 100 years of experience in running a school, and provides the most professional training in the fields of cooking, hotel and scenic area management, conference and festival management, hotel management and so on. A certificate recognized by the catering industry is equivalent to obtaining an employment passport to work around the world.

The French Ribbon Culinary Institute published 6 million different cookbooks, which were translated into 17 languages. Pierre Deux-French country, its sister institution, has launched a series of French life culture and art products in the United States and Japan.

France Blue Ribbon Culinary Art Institute is a representative of western food culture, which integrates wine tasting, catering, publishing, commodity manufacturing and international education. It has a large scale and enjoys a worldwide reputation.

Employment prospects:

According to the official American statistical report 200 1, the global hotel and tourism industry has a net annual growth of 950 billion US dollars. By 2006, there will be more than 3 million manager positions vacant. According to this report, even excluding the need of hosting the Olympic Games in China in 2008, the global tourism industry will always be in a state of shortage of professionals in the foreseeable future. Courses related to the French Blue Ribbon are designed for the development and needs of the world.

Courses and tuition:

Winter semester 65438+1October 5-March 10

The spring term is from March 20th to May 26th.

Summer term from June 6th to August 1 1.

Autumn semester is August 30th-165438+1October 3rd.

Elementary cooking course -(7290 euros)

Intermediate cooking course -(7250 euros)

Advanced cooking course -(7270 euros)