O Le Cordon Bleu is a renowned culinary education institution based in Paris, France. Its history dates back to the 19th century, when the school was founded by Marthe Distel in 1895.
Initially, Cordon Bleu offered cooking classes exclusively for women, with the aim of preparing them for the challenges of domestic life. However, he soon gained an international reputation and recognition due to the excellence of his curriculum and the high standard of his instruction.
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Over the years, the school has expanded its educational offerings beyond home cooking and began to attract students from all over the world looking to specialize in the culinary arts. professionals.
With a rigorous and demanding approach, Cordon Bleu has become a symbol of excellence in the training of chefs and gastronomy professionals.
Le Cordon Bleu and the university course in São Paulo
In addition to the headquarters in Paris, Cordon Bleu has established branches in several cities around the globe, including London, Tokyo and Sydney, consolidating its position as one of the world's most prestigious and respected institutions in the field of gastronomy.
In Brazil, the company is in Rio de Janeiro, in the neighborhood of Botafogo, and in São Paulo, in Vila Madalena. Now, the course option has become a university specialization.
The city of São Paulo, as well as the French capital, Paris, will offer a unique opportunity in the field of gastronomy. Universidade Anhembi Morumbi, in partnership with the renowned culinary institute Le Cordon Bleu, will launch a double degree program in culinary management.
Those interested in enrolling in this pioneering course can now register, which will remain open until the end of July.
The program, lasting three years divided into six semesters, will offer two training options: Technology in Gastronomy with Le Cordon Bleu and Bachelor of Gastronomy with Le Cordon Bleu.
The monthly fees for the program are R$ 2,681.10 for the morning period and R$ 2,555.10 for the night period.
This opportunity will allow students to acquire technical skills and theoretical knowledge of culinary management, combining the expertise of Le Cordon Bleu with the academic quality of Anhembi Morumbi.
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