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How much does it take to study at Le Cordon Bleu’s first Philippine campus?
It’s the “crème de la crème” of culinary schools because there really is nothing quite like an education from the prestigious Le Cordon Bleu in Paris.
Thankfully, aspiring Filipino culinarians need not go to Europe to receive the same classic French training that gave birth to the likes of Julia Child, Mary Berry, and Nancy Silverton. They can just head to Katipunan Avenue in Quezon City.
Le Cordon Bleu Ateneo Institute (LCBAI) officially launched on April 5, 2019 at Areté, Ateneo de Manila University’s creative hub.
The inauguration was led by Ateneo President Fr. Jose Ramon Villarin and Le Cordon Bleu President and CEO André J. Cointreau, who flew to Manila from Paris.
In a joint statement, the two institutions expressed their mutual desire to contribute to the Philippines’ growing interest in gastronomy — a partnership that began way back in 2013:
“The Le Cordon Bleu Ateneo de Manila Institute will help to upgrade the skills and expertise of local enthusiasts and entrepreneurs, but Ateneo’s decision to tap into this rapidly growing field is not motivated by a simple desire to tap into a growing market — it is founded on a desire to contribute to national development by making a unique contribution to one of the pillars of our national economic development plan: the tourism and hospitality industry.”
The 1,000-square-meter facility inside the Ateneo de Manila campus is decked with top-of-the-line equipment, several cuisine and pastry kitchens with spacious work stations, demonstration rooms, and lecture rooms. A teaching restaurant and wine bar are also set to open this year.
Before 2019 ends, they will begin construction on the second Le Cordon Bleu campus at the Ateneo Professional Schools in Rockwell Center, Makati City.
LCBAI is offering a four-year undergraduate Bachelor of Science in Restaurant Entrepreneurship, which combines the international Le Cordon Bleu curriculum within the Ateneo liberal arts curriculum.
Currently, there are 22 students enrolled in the program and the Institute expects more applicants for SY 2019-2020.
But what does it take to get into Le Cordon Bleu Ateneo Institute?
Getting into Le Cordon Bleu begins by taking the Ateneo College Entrance Test (ACET) and passing the rigorous admissions process of the University.
According to Liza Hernandez-Morales, LCBAI Institute Director, the four-year degree costs at least P1.6 million in school fees.
And upon completing the four-year course, students will receive two diplomas: one from the Ateneo and one from Le Cordon Bleu.
Hernandez-Morales says a world of opportunities await graduates of the Institute. “Graduates of Le Cordon Bleu Ateneo Institute bachelor and diploma programs will have many opportunities open up to them. The graduates of our B.S in Restaurant Entrepreneurship are expected to put up their own food and beverage ventures, while the graduates of our diploma programs are expected to be leaders in the kitchens of hotels and restaurants they will be joining.”
Not quite ready to commit to the P1.6 million price tag just yet? Well, short courses will be opened to "hobbyists, entrepreneurs, and recreational cooks." According to the Le Corden Bleu website, short courses range from one to 20 sessions.
All drawn from Le Cordon Bleu’s international portfolio of programs, these short courses will include Cordontec (Basic Techniques of French Cuisine), Diplomme de Cuisine (Classic French Culinary Techniques Diploma), Diplomme de Patisserie (French Pastry Techniques Diploma), and Grand Diplomme (Comprehensive Culinary and Pastry Techniques Diploma).
The Institute will be announcing these programs very soon. In the meantime, welcome to Manila, Le Cordon Bleu! — LA, GMA News
Le Cordon Bleu Ateneo Institute, Areté, Ateneo de Manila University, Katipunan Avenue, Quezon City. +632 4266001 local 5381
