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Le Cordon Bleu News, 11/08/2012
Le Cordon Bleu Creates Culinary History in Taiwan
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7 November 2012

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In The News...

Le Cordon Bleu Creates Culinary History in Taiwan

Le Cordon Bleu – one of the world's largest provider of culinary education – has now officially linked arms with the National Kaohsiung University of Hospitality and Tourism (NKUHT) to deliver Le Cordon Bleu's internationally famous programs in Taiwan.

Having signed Letter of Intent to deliver the first joint-venture educational facility in Taiwan in September 2011, the two parties have now formalized the next step by signing a Joint Venture and Delivery agreement at NKUHT on November 7, 2012.

For this special ceremony, Mr Andre Cointreau, chairman of Le Cordon Bleu International, and Dr. Chi-Yeh Yung president of the National Kaohsiung University of Hospitality and Tourism, met with government education officials and university authorities. The agreement they signed has confirmed the delivery of culinary and management education programs including seven Bachelor degrees and two Masters through a new joint entity that will operate the Le Cordon Bleu Kaohsiung International Hospitality and Tourism Centre within NKUHT's main campus.

This important new partnership, which has obtained approval and support from Taiwan's Ministry of Education, will see the delivery of many Le Cordon Bleu educational programs, built on more than 110 years of tradition and excellence.

At the agreement signing ceremony, NKUHT acknowledged Mr. Cointreau's great contributions and achievement in culinary arts training by awarding him an Honorary Doctorate. This is the very first Honorary Doctorate award presented by NKUHT – a great honor for Mr Cointreau, already awarded by three other universities around the world which reflects his stature as one of the significant leaders in global culinary education.

The ceremony program also featured Mr Cointreau in a discussion forum with Mr Stanley Yen, President of the Alliance Cultural Foundation, to examine current trends in the culinary arts affecting the international hospitality business.

VIP guests at the ceremony included Mr Cointreau and Mr Rodger Griffiths from Le Cordon Bleu, and a cast of important Taiwanese dignitaries. These include:

  • Director of Technological and Vocational Education, Ministry of Education, LEE Yan-Yee
  • President of The Alliance Cultural Foundation, Tourism Bureau, Stanley Yen
  • Representative of French Government Tourist Board Taiwan office, Mrs. Sophie Weng in addition to several General Managers of Taiwan hotels, and university and schools principals.

Stage one of the program, which will be delivered soon after the agreement signing, comprises International Master Chef programs, also focusing on contemporary, fusion and regional cuisines, International Master chef qualifications in French, Taiwanese, Chinese and Asian cuisines, with additional selection from Japanese, India, Italian, International Patisserie qualifications, International Master Baker qualifications, short courses and professional development modules that will be introduced in accordance with market needs.

Two additional stages of program delivery will be introduced in due course to include Undergraduate Degrees in Culinary Arts and Business Management and Master Degrees in Management [Food and Beverage] and Gastronomy [Nutrition].

The educational program stemming from this new agreement underlines Le Cordon Bleu's commitment to innovation and best practice in gastronomy, hospitality and management. The program will combine domestic and international resources to develop and research education training, while also designing a system for embracing the best of western and Chinese cuisine to give its graduates a competitive advantage in the international culinary environment.

The new agreement also represents a strong development for NKUHT, a higher education institution established in 1995 under jurisdiction of the Ministry of Education. Located in the harbour city of Kaohsiung in southern Taiwan, NKUHT is greatly respected for its excellence in hospitality teaching. It offers a range of educational programs at undergraduate and graduate level, together with part-time and short courses for continuing education and extension education.

Celebrating culinary excellence is a hallmark of Le Cordon Bleu, one of the world's leading schools for teaching classical French cuisine, pâtisserie and boulangerie. Since Le Cordon Bleu was established in Paris, France in 1895, the organisation has earned fame and respect for maintaining the highest standards of culinary excellence. Each year, more than 20,000 students from 70 countries are trained at Le Cordon Bleu's Institutes, which now stretch through 20 countries with more than 40 schools, in Paris, London, Madrid, Istanbul, Beirut, Tokyo, Ottawa, Seoul, Kuala Lumpur, Wellington, Sydney, Bangkok, Mexico City and Lima. Le Cordon Bleu also has been selected by the government of Brazil and China to open in Rio de Janeiro for the school in preparation of the upcoming 2014 Football World Cup and the 2016 Summer Olympic Games and in Shanghai also as a Joint Venture as the template for Le Cordon Bleu Kaohsiung International Hospitality and Tourism Centre.

Mr Cointreau is especially excited that these culinary education opportunities and connections to Le Cordon Bleu's extensive international network of educational operations will now be made available in Taiwan. He believes the delivery of these new programs with NKUHT marks another significant landmark in Le Cordon Bleu's long, proud and very successful history.

For More Information

Le Cordon Bleu International
Ms Sara Shang – North Asia Regional Manager

Call +86 13601669198

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