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
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
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