Le Cordon Bleu launch cookery school in Taiwan
Le Cordon Bleu have launched a new cookery school, Le Cordon Bleu NKUHT Culinary Excellence Centre, in Taiwan.
National Kaohsiung University of Hospitality and Tourism has partnered with Le Cordon Bleu to offer a range of courses to students in Taiwan. The first intake will take place next autumn with 64 Culinary Arts students in Cuisine and Patisserie.
President of Le Cordon Bleu International, Andre Cointreau, said: “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.”
Courses on offer are:
- 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
An inauguration ceremony was held to open the venture, with Andre in attendance, as well as Jimmy Yung, president of the National Kaohsiung University. Delegates of the Taiwanese Ministry of Education, University presidents VIP guests and Le Cordon Bleu Chefs and alumni also came to support the opening, including 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. 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
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.
Le Cordon Bleu has been in operation for 120 years, offering programmes in cuisine, pastry, boulangerie, wine as well as in the restaurant, hotel and tourism sector. 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.
By Lewis Treleaven
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