About Le Cordon Bleu College of Culinary Arts in Orlando
Le Cordon Bleu College of Culinary Arts in Orlando (formerly Orlando Culinary Academy) was established in 2002 to bring the esteemed Le Cordon Bleu Program to the Orlando area. Since then, we've developed a solid reputation, and our graduates have attracted some of the most prestigious and recognized companies in the industry.
Our culinary programs are designed to help students pursue their passions and prepare them for professional opportunities in the international culinary, pâtisserie and baking, and hospitality industries.
Each student receives a comprehensive, challenging education in classic culinary techniques combined with modern innovations and the latest in global cuisine. They learn through demonstration by chef instructors followed by hands-on application.
Our curriculum includes theoretical concepts reinforced by interaction with our professional chef instructors. In addition, our programs are also designed to instill a broader understanding of ethics, culture, history, science, and the culinary arts.
Le Cordon Bleu College of Culinary Arts in Orlando even offers Spanish-speaking students the unique opportunity to learn English-language skills while they learn the world-renowned methods and traditions of Le Cordon Bleu.
The second of two such programs, our Spanish-language curriculum is designed exclusively for Spanish-speaking students in a culinary or patisserie and baking diploma program identical to our program taught in English. The Spanish-language program emphasizes the skills necessary to participate, communicate and advance within the U.S. hospitality industry, including basic interpersonal and conversational English-language classes.
Contact us today to learn more about culinary education at Le Cordon Bleu College of Culinary Arts in Orlando or apply online!
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About Le Cordon Bleu
Few institutions possess the prestige of Le Cordon Bleu. Its internationally renowned culinary arts curriculum has become synonymous with expertise, innovation, tradition, and refinement-qualities meticulously nurtured by the school.
Le Cordon Bleu was founded as a cooking school in Paris in 1895. Its name traces to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500s.
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 collection of recipes called "La Cuisinière Cordon Bleu" was published to much acclaim. The book's success prompted its publisher to open a cooking school with the Cordon Bleu designation.
The school's reputation spread fast, both in France and internationally. Since then, students throughout the world have trained in the culinary arts at Le Cordon Bleu.
Le Cordon Bleu's arrival in the United States ushered in a new educational era in culinary arts that combines classical European techniques with modern American technology and training.
As a testament to their accomplishment, graduates receive a specialized associate degree or diploma and the coveted Le Cordon Bleu Diplôme.