LE CORDON BLEU® FACT SHEET

OVERVIEW

Le Cordon Bleu, the worldwide leader in culinary and hospitality education, was founded in Paris in 1895. Today, the presence of
Le Cordon Bleu encompasses 27 international schools in 15 countries, attended by more than 22,000 students.
蓝带，全球领先的厨艺和餐旅业教育机构，最初成立于1895年的巴黎。至今，蓝带在全世界15个国家和地区已经拥有30所分校，每年超过22，000名学生就读于蓝带的不同的分校。

PRESIDENT

André J. Cointreau, a direct descendent of the founders of Cointreau liqueur and Rémy Martin cognac, has become one of the leading ambassadors of culinary arts throughout the world.
André J. Cointreau,先生是法国著名的君度酒和人头马干邑家庭的直系后裔，现已成为世界各地的法国烹饪艺术和旅游酒店管理教育的极具领导力的亲善大使。

ACADEMICS Culinary Techniques

Le Cordon Bleu Classic Cycle teaches students to master the Classic French techniques of Cuisine and Pâtisserie. The curriculum consists of three levels of training: Basic, Intermediate and Superior. The
Le Cordon Bleu method of teaching uses the hands-on approach, a unique feature of Le Cordon Bleu training.
蓝带最经典的厨艺课程教授学生最精深全面的一流的法式料理和糕点的技艺。课程内容包括基础、中级和高级三个层次。独特的实际操作是蓝带课程的特色。

Continuing Education

Professionals as well as graduates of other culinary schools pursue advanced training through continuing education at Le Cordon Bleu.
Le Cordon Bleu also provides private classes for individuals wishing to improve their knowledge and technical skills.
专业人士、以及其他的烹饪学校的毕业生通过谋求在蓝带继续受教育而得到更高级的培训。蓝带也为希望提高自己的知识和技术技能的个人开设单独的课程。

For a complete listing of educational programs and their specific school locations, visit www.cordonbleu.edu.