The Le Cordon Bleu College of Culinary Arts - Las Vegas provides
an educational program that can prepare 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 program 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 program 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 - Las Vegas 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 modern 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 diplôme in addition
to their specialized associate degree.
The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu BV.