Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel. On October 15, 1895 the first cooking demonstration ever to be held on an electric stove was staged at Le Cordon Bleu in an effort to promote the magazine and launch the Paris cooking school. Today, Le Cordon Bleu has a presence in some 20 countries with more than 40 international schools attended by 20,000 students annually. Students are taught by our Master Chefs of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions and titles such as Meilleur Ouvrier de France.

In March 2015, Le Cordon Bleu registered the Le Cordon Bleu Melbourne Culinary Arts Institute to facilitate the delivery of a range of Le Cordon Bleu programs in partnership with Holmesglen Institute, one of Victoria’s largest providers of vocational education. Operating from its Moorabbin Campus in custom-built facilities, delivery of the Diplôme de Cuisine, Diplôme de Patisserie, Grand Diplôme and Diplôme Advancé de Gestion Culinaire commenced in July 2015.

Today the campus continues to grow and is expecting to expand its schedule of programs into 2016 and beyond.

Student Intakes: 2000 students