Le Cordon Bleu, meaning “blue ribbon” in French, is synonymous with excellence in the culinary and hospitality arts. Founded in Paris in 1895, Le Cordon Bleu began employing classic distance learning in 1933 with the opening of a cooking school in London, England under the Le Cordon Bleu name. This is similar to the use of satellite locations that other universities use. In 1988, the current owner, André J. Cointreau, expanded Le Cordon Bleu’s use of distance learning by opening several more academies abroad in Australia, Japan, South Korea, Thailand, Peru, and Mexico. Le Cordon Bleu also has a marketing relationship with Career Education Corporation, which allows 18 schools in the United States to operate under Le Cordon Bleu’s esteemed name.
Now, Le Cordon Bleu has taken advantage of distance learning technique to offer students undergraduate degrees in management to help them begin or advance their culinary careers. This is truly an advance for distance learning, in that students now have unprecedented access to the Le Cordon Bleu. Thanks to advances in both distance learning technology and the expansion, Le Cordon Bleu management degrees are accessible to students regardless of their location or commitments to work and family.
Degrees through Le Cordon Bleu Online are available at the undergraduate levels. Degrees include an Associate of Occupational Studies in Le Cordon Bleu Hospitality and Restaurant Management, and a Bachelor of Arts Le Cordon Bleu Culinary Management. Courses are delivered 100% online so that students can study from work, home, or on the go; the classroom consists of any location with an internet connection, which is invaluable to those who are balancing work and school.
The associate’s degree program prepares students for entry to mid-level careers in hospitality and restaurant management. Students will gain the necessary “front of the house” management skills for industry opportunities both domestically and abroad. In addition to gaining valuable skills in management, students will receive education in food and wine studies, food and beverage management, supervision and customer service, and hospitality business law. Furthermore, those who are already in the industry utilize the Manager in Training programs to advance their careers.
The bachelor’s program is for people who already hold an associate’s degree from an eligible, accredited program. Examples of eligible degrees include culinary arts, pastry arts, and/or hospitality and restaurant management. This prestigious degree will help already degreed professionals to advance their career with the needed knowledge, skills, and credentials to move forward in the culinary industry. Students will also have the education necessary to achieve their entrepreneurial dream of opening their own establishment. Study will focus on research and writing, marketing, facilities and event management, small business development, and financial management and cost control. What a wonderful opportunity for graduates to optimize their potential.
Tuition estimates are available on Le Cordon Bleu’s website and varies by program. Tuition for the associate’s program is approximately $23,000. Tuition for the bachelor’s program is approximately $25,000. Both estimates include fees. Financial aid is available for those who qualify.