Taiwan June 5, 2015 - Le Cordon Bleu and the National Kaohsiung University of Hospitality and Tourism (NKUHT) officially inaugurated Le Cordon Bleu – NKUHT Culinary Excellence Centre today to implement Le Cordon Bleu's expertise in culinary arts and hospitality training in Taiwan.
For this special ceremony, Dr. Andre Cointreau, President of Le Cordon Bleu International, and Dr. Jimmy Yung, President of the National Kaohsiung University of Hospitality and Tourism, were present with a cast of important delegates of the Taiwanese Ministry of Education, Minister of Education from Republic of China, Mr. Lee, University presidents, VIP guests and Le Cordon Bleu Chefs and alumni. Among other guests who attended the event were Dr. Yen-Yi Lee, Director General of Dep. of Technological and Vocational Education, Ruey-Tsan, Secretary of Kaohsiung City Government, Mr. Christophe Legillon, Business France Taiwan and Madame Kuo Ruey-Ling, the first Taiwanese student to graduate from Le Cordon Bleu Paris.
The ceremony started with a blessing by the Jesuit Father Jacques Duraud followed by the revealing of the commemorative plaque by Dr. Cointreau and Dr. Yung. The inscription on the plaque read “Paradigm – A Great Way to Lead” to illustrate that the future of culinary arts development requires consistent encouragement through education as well as generating creative ideas through academic cooperation. With the support of the Taiwanese Ministry of Education, the centre is evidence of exemplary shift in approaches to higher education. This endeavour is possible because of the involvement of Le Cordon Bleu, renowned for the best exemplary culinary practice across the globe, and it’s a remarkable moment for both institutions in cross-cultural collaboration, demonstrating how dreams can be achieved through mutual trust and understanding.
Mr. André Cointreau, stated during his speech: “Taiwan belongs now to our network of educational operations around the globe, and we are delighted. Taiwanese students will now have access to premium culinary education opportunities, and we are proud of the delivery of these new programs with NKUHT which marks another significant landmark in the history of Le Cordon Bleu.”
The programs to be delivered are Le Cordon Bleu International MasterChef (the first French, then the Taiwanese, Asian, Chinese, Patisserie, Baker)
- STAGE I IN CUISINE AND PATISSERIE
- STAGE II IN CUISINE AND PATISSERIE
- LEVEL III IN CUISINE AND PATISSERIE
- LEVEL IV CERTIFICATE IN MANAGEMENT IN CULINARY ARTS
- LEVEL V ADVANCED DIPLOMA IN MANAGEMENT IN CULINARY ARTS
The first intake will take place next autumn with 64 Culinary Arts students in Cuisine and Pâtisserie.
This partnership 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 today the first and only National University in Taiwan specialised in Hospitality, Restaurant and Culinary Arts Western and Asian) training and education. 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 extensive education.
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ABOUT LE CORDON BLEU
For 120 years, Le Cordon Bleu has been committed to providing educational excellence. Le Cordon Bleu offers programs in cuisine, pastry, boulangerie, wine as well as in the restaurant, hotel and tourism sector, from initiation level through to MBA. Today, Le Cordon Bleu is present in 20 countries with more than 50 schools. Its programs are followed by some 20 000 students of 90 different nationalities every year.
Le Cordon Bleu’s international development continues with, for example, the inauguration of a school in Shanghai and in Santiago de Chile. Following a request from Rio de Janeiro’s government, Le Cordon Bleu has set up a school which will be inaugurated before the 2016 Olympic Games.
Le Cordon Bleu has a tradition of excellence in the world of gastronomy and hospitality and it is committed to furthering the appreciation of culinary arts and the French art of living.