The Le Cordon Bleu College of Culinary Arts provides an educational program that prepares students for professional opportunities and career success in the international hospitality industry by providing an individualized, hands-on education in the classic and modern culinary arts. Through the guidance of the faculty, theoretical concepts as well as practical and creative applications are addressed in the curricula and reinforced by interaction with professionals in the industry.

The College was established in January 2003 to bring the Le Cordon Bleu culinary arts program to the Las Vegas area. The College's association with Le Cordon Bleu represents a union of the finest in European and North American culinary arts training programs available today, resulting in a world class institution as well as a comprehensive, challenging and hands-on education.

ABOUT LE CORDON BLEU

Few institutions of any kind possess the prestigious reputation of Le Cordon Bleu. This internationally renowned school for the culinary arts has become synonymous with expertise, innovation, tradition, and refinement - qualities which are painstakingly nurtured by the school.

Founded in Paris in 1895, Le Cordon Bleu's name traces back to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500's. The awarded medallion, called the Cross of the Holy Spirit, was suspended from a Blue Ribbon . . . or Le Cordon Bleu.

At the end of the 19th century, a recipe collection entitled "La Cuisiniere Cordon Bleu" was published to much acclaim. The collection's success prompted its publishers to open a culinary school with the Cordon Bleu designation. The reputation of the school spread rapidly, both in France and internationally. Since then, students from throughout the world have trained in the culinary arts at Le Cordon Bleu.

Le Cordon Bleu's partnership with Le Cordon Bleu College of Culinary Arts in America further expands this influence.

Le Cordon Bleu's arrival in the United States is significant beyond mere expansion. It ushers in a new educational era in culinary arts that combines classical European techniques with innovative American technology and training. As a result, students will be afforded even greater opportunities to acquire the knowledge and skills necessary to excel in the culinary world.

As a testament to their accomplishment, each graduate will receive the coveted Le Cordon Bleu Culinary diplome in addition to their specialized associate degree.

For more information about the College, please feel free to contact us today.