Le Cordon Bleu, one of the world’s most prominent organizations dedicated to culinary, hospitality and tourism education, was founded in Paris in 1895. Today, Le Cordon Bleu has a presence in 15 countries with 26 international schools located in North America, France, Great Britain, Japan, Korea, Australia, the Middle East and South America. The schools are attended by more than 22,000 students yearly from 75 different nations.

Building on a tradition of excellence, Le Cordon Bleu is committed to the development of innovation and best practices in culinary arts, hospitality, and management.

Le Cordon Bleu came to Australia in 1994, opening the Sydney Culinary Arts Institute with an aim to provide job ready graduates equipped with the coveted Le Cordon Bleu ‘Superieure’ qualification as well as the Diplome in Hospitality Management (Commercial Cookery) – a 2 year kitchen management qualification. The programs currently graduate over 500 students per year and service the burgeoning demand for innovative chefs across Australasia and the world.

In 1998, Le Cordon Bleu chose Adelaide as its ‘Provence down-under’, an ideal location to deliver its executive hospitality Bachelor and Masters degrees - expanding its educational focus to include undergraduate and postgraduate awards in hotel & resort management, restaurant consultancy and the meetings industry.