Le Cordon Bleu officially opened its new Culinary Excellence Centre in Taiwan on Tuesday 12th July, 2016. The centre is a joint venture between the famous French Culinary Institute and the National Kaohsiung University of Hospitality and Tourism (NKUHT).
Le Cordon Bleu-NKUHT Culinary Excellence Centre is located at the NKUHT campus in the harbour city of Kaohsiung in southern Taiwan.
Mr. André Cointreau, President and Chief Executive Officer of Le Cordon Bleu International, welcomed the first intake of students, alongside with Mrs. Pearl Lin, President of the National Kaohsiung University of Hospitality and Tourism.
Le Cordon Bleu has a long tradition of teaching the classics of cuisine and we now have a presence in 20 countries. We are delighted to be collaborating with NKUHT, bringing Taiwan into our network of educational operations around the globe. Taiwanese students will now have access to premium culinary education opportunities through this cross-cultural collaboration, which marks another milestone in the history of Le Cordon Bleu
Mr. André Cointreau says.
Le Cordon Bleu International Master Chef Commercial Cookery (French) and Le Cordon Bleu International Master Chef Pâtisserie (French) will be delivered at the new Culinary Excellence Centre. The innovative Master Chef programmes include an optional 6-month industry internship to assist in the consolidation of the students’ practical techniques and industry practice. Successful completion of the internship, which includes assessable projects, will enable the graduate to attain the “International Master Chef Professional” qualification.
The programmes are headed up by two of Le Cordon Bleu’s most internationally distinguished Chefs, Sebastien Graslan for the Cuisine curriculum and Chef Nicolas Belorgey for the Pastry curriculum. Both have the experience and expertise to pass on the mastery and appreciation of the culinary arts through instructions and demonstrations followed by hands-on guided practical learning that has been Le Cordon Bleu tradition for more than a century.
This partnership represents a strong development for NKUHT, a higher education institution established in 1995 under jurisdiction of the Ministry of Education. NKUHT is the first and only national university in Taiwan specialising in hospitality and culinary arts education (both western and Asian). It offers a range of educational programmes at undergraduate and graduate level, together with part-time and short courses for continuing education and extensive education.
Le Cordon Bleu opened its first school in China to 330 students last year, Le Cordon Bleu Shanghai Culinary Arts Academy. This is the first joint venture between a private entity and a Chinese Government school, the Shanghai Business and Tourism School.
With a network of more than 35 schools in 20 countries, Le Cordon Bleu is the world’s leading network of Culinary Arts and Hospitality Management institutes. The role of Le Cordon Bleu is to teach a comprehensive range of technical and university training programmes for the restaurant, hotel, tourism, and convention industry.
Founded in 1895 in Paris, Le Cordon Bleu Institute has been teaching the techniques and expertise inherited from the great names of French cuisine for more than 120 years and has opened its new Parisian campus on June 22nd 2016. Every year, the network of Le Cordon Bleu Institutes trains 20,000 students of 100 nationalities in cuisine, pastry, boulangerie, gastronomy, wine and hotel, restaurant, tourism, convention and event management.
Right from the very beginning, Le Cordon Bleu demonstrated an appreciation of other countries and cultures by welcoming international students to its birthplace, Paris. Lessons are taught in French and translated into English by a translator which provides a multi-cultural learning environment. In order to showcase French culture around the world, the institute has spread its wings beyond France. French culinary techniques are always taught, no matter where Le Cordon Bleu Institute is located in the world, but students are also given the opportunity to highlight their own country’s culinary heritage.
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