cordon bleu istbrosur ing

ISTANBUL
Le Cordon Bleu ...
MORE THAN 100 YEARS
OF TEACHING EXPERIENCE
1895
French journalist Marthe Distel starts a culinary
magazine, La Cuisinière Cordon Bleu.
1896
The first class is taught at Le Cordon Bleu Paris on
January 14.
1927
The London Daily Mail newspaper, dated November
16, describes a visit to Le Cordon Bleu Paris: "It's not unusual
for as many as eight different nationalities to be represented
in the classes".
1942
Dione Lucas opens Le Cordon Bleu School and
Restaurant in New York. She also authors the bestseller The
Cordon Bleu Cook Book and becomes the first woman to have
a televised cooking show.
1948 Le Cordon Bleu is accredited by the Pentagon for
André J. Cointreau
President’s Message
With over 100 years of teaching experience, Le Cordon Bleu provides the ultimate training
in the culinary arts. Even as we evolve to meet the needs of the contemporary culinary and
hospitality industries, our philosophy of achieving excellence remains the same.
Le Cordon Bleu offers programs ranging from culinary initiation to university curricula in
food and beverages, hospitality, and tourism management.
Today, our international network comprises more than 40 schools in 20 countries,
welcoming over 20,000 students each year.
Le Cordon Bleu’s reputation has endured by actively keeping our courses up-to-date and
industry relevant using innovative new technologies. Our academic programs are constantly adapted to the future needs of hospitality services, particularly through our privileged
partnerships with governments, universities, and specialist organizations.
Le Cordon Bleu has made a worldwide contribution to the conservation of the art of French
living and French culture by setting the standards in both the culinary arts and the hospitality industry. In recent years, our activities have diversified into culinary publications,
gourmet products and professional cooking equipment distribution, restaurants and even
participating in television series and films.
We invite you to share our knowledge, vision, and passion for these dynamic, ever-changing industries.
Amitiés Gourmandes,
the professional training of young GI's after their tour of duty.
As a former member of the OSS, Julia Child qualifies and
enrols at Le Cordon Bleu Paris.
1953
Le Cordon Bleu London creates the dish Coronation
Chicken, which is served to foreign dignitaries at the
coronation luncheon of Her Majesty Queen Elizabeth II.
1954
The success of the Hollywood movie “Sabrina”
directed by Billy Wilder, contributed to the growing notoriety
of Le Cordon Bleu.
1984
The Cointreau family, descendants of the founding
families of Rémy Martin and Cointreau liqueur, takes over the
presidency of Le Cordon Bleu Paris, replacing Mrs. Elizabeth
Brassart, director of the school since 1945.
1995
Le Cordon Bleu Paris celebrates its 100th
anniversary as an ambassador of the culinary arts. For the
first time ever, the Chinese authorities of the Shanghai District
send chefs abroad for training at Le Cordon Bleu Paris.
1996
Le Cordon Bleu Sydney in Australia begins
operations upon the request of the New South Wales
government, and provides Chef training in preparation for the
2000 Olympic Games in Sydney.
2002
Le Cordon Bleu Korea and Le Cordon Bleu Mexico
opened their doors to the first students.
2008 Özyeğin University is founded.
2009
Le Cordon Bleu schools worldwide participates in
the launch of the movie, “Julie and Julia”.
André J. Cointreau
President and CEO, Le Cordon Bleu
2011
Le Cordon Bleu Madrid opened in partnership with
Francisco de Vitoria University.
2012
Official inauguration of Le Cordon Bleu-Turkey in
Istanbul with Özyeğin University partnership.
2013
Graduation of first Diploma Students of
Le Cordon Blue Istanbul.
The school continues to develop internationally and diversify
its activities by broadening the selection of available
programs, and establishing private and public partnerships.
Welcome to Le Cordon Bleu Istanbul
ISTANBUL
A cosmopolis where continents meet, Istanbul has been home to more than
120 emperors and sultans over centuries. It has inspired artists, writers and
poets. Its mix of east and west, glamorous and sublime; tradition and
modernity is apparent in all aspects of daily life, including its culinary heritage.
Its great diversity is seen in its magical Spice Market, rich fish stands and even
miscellaneous neighborhood farmers, fresh markets; and on the other hand
from small local traditional “lokanta”s to very luxurious upscale restaurants,
Istanbul is like a treasure hunt for food-lovers.
Education Cycles
ISTANBUL
Basic Intermediate Superior
LE CORDON BLEU DIPLÔME DE CUISINE
(9 MONTHS)
LE CORDON BLEU DIPLÔME DE PÂTISSERIE
9 MONTHS
BASIC CUISINE
11 WEEKS
Basic Cuisine Certificate
BASIC PÂTISSERIE
11 WEEKS
Basic Pâtisserie Certificate
INTERMEDIATE CUISINE
11 WEEKS
Intermediate Cuisine Certificate
INTERMEDIATE PÂTISSERIE
11 WEEKS
Intermediate Pâtisserie Certificate
SUPERIOR CUISINE
11 WEEKS
Superior Cuisine Certificate
SUPERIOR PÂTISSERIE
11 WEEKS
Superior Pâtisserie Certificate
LE CORDON BLEU GRAND DIPLÔME
Upon completion of all of the certificates of the
Cuisines and Patisserie Cycles.
BASIC
BASIC
+
+
INTERMEDIATE
+
INTERMEDIATE
+
+
SUPERIOR SUPERIOR
Basic Cuisine Certificate
Basic Pâtisserie Certificate
This course is an introduction to classic Franch culinary
techniques. Students begin to build or refine their repertoire of
culinary skills with the essential techniques of cooking;
professional knife handling, preparing stocks, sauces,
forcemeats and doughs, instruction on safety, hygiene,
organization, and French culinary terms and definitions.
This course presents the fundamental techniques of pastry
doughs, creams, and fillings needed to compose successful
creations. Progressively, students practice accuracy in formulas
and in the various uses of these techniques. Introduction to
decoration, yeast doughs, masking and glazing cakes, creating
traditional desserts, and French pastry terminology are
covered.
Intermediate Cuisine Certificate
Intermediate Pâtisserie Certificate
This level applies the techniques acquired in basic level and
introduces the flavors and influences of French regional
cuisine. The lessons will cover training in food presentation,
product origins, advanced technical cuts, seasoning, flavor
appreciation and the importance of color, taste and texture
combinations. Through practice and repetition, students aim to
perform tasks more easily and instinctively.
Basic skills are further developed and decoration and
presentation skills are refined. Students are guided by the chefs
to produce artistic, high-quality pastries. Petits fours, caramel,
nougatine, and restaurant desserts are some of the lessons
studied. Students are introduced to bread-baking and to
chocolate work including hand tempering and dipping
techniques.
Superior Cuisine Certificate
Superior Pâtisserie Certificate
Successful completion of this level culminates in the Cuisine
Diploma. Original and contemporary interpretations of classic
dishes are studied and students are encouraged to present their
dishes innovatively and creatively. Intricate techniques, kitchen
efficiency, and use of deluxe ingredients are all mastered during
this level. At the end of this course the best students will be
encouraged to join our internship program.
Successful completion of this level culminates in the Patisserie
Diploma. This course aims to enhance individual creativity and
artistic perfection, preparing students for the workforce.
Students are taught to master three complementary elements of
the craft: contemporary restaurant desserts, the art of chocolate,
and artistic sugar creations. Successful participants will be able
to develop their skills through and internship in one of Paris’
top establishments.
2014 CYCLES: WINTER - SPRING - SUMMER - FALL
Le Cordon Bleu
Diplôme de Cuisine
Le Cordon Bleu
Diplôme de Pâtisserie
Grand Diplôme
®
(On successful completion of both cuisine and patisserie diplomas)
Course Descriptions
ISTANBUL
Grand Diplôme
Diplôme de Cuisine
Diplôme de Pâtisserie
Respected across the culinary and hospitality industry as a
mark of excellence, Le Cordon Bleu Grand Diplôme is an
influential qualification which allows our students to fulfil
their ambitions and pursue the most sought after careers.
Students are first taught basic culinary skills before applying
this knowledge to high-quality produce and special
ingredients.
Each modules being 6 hours / day and 3 days / week (total 180
hours) completion of the Basic, Intermediate and Superior
Cuisine certificates results in the award of our Diplôme de
Cuisine. You will learn to master the necessary skills to create
fine cuisine dishes through a combination of practical sessions,
demonstrations and theory lessons, gaining knowledge from
our team of classically trained master chefs who have
experience working in senior positions in the world’s finest
kitchens and Michelin star restaurants.
Each modules being 6 hours / day and 2 days / week (total 120
hours) completion of the Basic, Intermediate and Superior
Pâtisserie certificates results in the award of our Diplome de
Pâtisserie. You will be taught the required knowledge to master
the culinary art of pâtisserie, developing creative skills and
learning established techniques to create classic and
contemporary desserts served in the finest restaurants and
pâtisseries.
Our Grand Diplôme is a very prestigious culinary qualification
from Le Cordon Bleu, combining the study of our Diplôme de
Cuisine and Diplôme de Pâtisserie. The accredited diploma is
awarded after nine months of full-time tuition.
The renowned Le Cordon Bleu Grand Diplôme is your
passport to the culinary world.
Our cuisine master chefs lead demonstrations to show you
how to produce dishes to the highest professional standard.
You are then tasked with replicating what you have been
shown in one of our dedicated cuisine practical kitchens under
the guidance of one of our master chefs to ensure satisfactory
progress is made.
Theoretical technical classes explore a specific culinary subject
or ingredient and are taught through concise classroom
sessions. Each technical class is supplemented by supporting
resources to underpin the practical knowledge taught and
provide context to the techniques developed and ingredients
used.
Our pâtisserie master chefs lead demonstrations of delicate and
intricate pastry items to showcase key techniques in creation
and decoration. You are then tasked with replicating what you
have been shown in one of our dedicated pâtisserie practical
kitchens under the guidance of one of our master chefs to
ensure satisfactory progress is made.
Theoretical technical classes explore a specific culinary subject
or ingredient and are taught through concise classroom
sessions. Each technical class is supplemented by supporting
resources to underpin the practical knowledge taught and
provide context to the techniques developed and ingredients
used.
Basic Cuisine
Intermediate Cuisine
Superior Cuisine
Basic Pâtisserie
Intermediate Pâtisserie
Superior Pâtisserie
Course Objectives
At the end of the course students should
be able to:
Course Objectives
At the end of the course students should
be able to:
Course Objectives
At the end of the course students should
be able to:
Course Objectives
At the end of the course students should
be able to:
Course Objectives
Course Objectives
At the end of the course students should
be able to:
1. At the end of the course students
should be able: demonstrate fundamental
basic cuisine preparations and cooking
techniques
1. Implement all the basic techniques
learned and apply them into the
fundamental European regional cuisine
and culinary techniques
1. Demonstrate a wide range of fundamental classical and contemporary
cuisine techniques.
1. Demonstrate fundamental basic
patisserie preparations and baking
techniques
1. Master advance international bakery
techniques and confectionary methods
Including:
• Knife skills
• Basic classical vegetable cuts
• Fish filleting skills
• Elementary butchery skills
• Basic stocks and derivatives
• Elementary sauces and emulsions
• Basic dough e.g. pasta, puff pastry
• Introduction to plating presentation
• Basic plated desserts for restaurants
• Elementary methods of cooking e.g.
braising, pan-frying, boiling, deep-frying,
roasting, and steaming
Including:
• Developing specific knife skills
• Preparing live shellfish
• Methods of preserving
• Developing butchery skills and fish
filleting
• Compiling classic and modern plating
presentation
• Sweet and savoury hot soufflé
• Developing sauce knowledge
• Practicing cooking methods
Including:
• Extending cooking techniques
• Advance butchery skills
• Specific preparation and cooking skills
for vegetables and garnishes
• Cooking to order
• Seasonal and market influences on
cuisine
Including:
• Knife skills
• Elementary sugar cooking technique
• Tart production technique
• Basic pastry dough
• Simple breads
• Petits fours baking skills
• Basic entremets skills
• Piping techniques
1. Implement all the basic techniques
learned and apply them into the
fundamental advanced patisserie and
bakery preparation techniques
2. Identify French culinary terms
2. Identify French culinary terms
2. Identify French culinary terms
3. Follow health, safety and hygiene
regulations
3. Follow health, safety and hygiene
regulations
(Certificat de Cuisine de Base)
3. Follow health and safety regulations
(Certificat de Cuisine Intermediate)
(Certificat de Cuisine de Superieure)
2. Meet health, safety and hygiene
regulations
(Certificat de Pâtisserie de Base)
2. Identify French culinary terms
3. Follow health and safety regulations
(Certificat de Pâtisserie Intermediate)
At the end of the course students should be
able to:
Including:
• Elementary cake decoration
• Introduction to sugar work
• Introduction to viennoiserie croissant
• Classical French entremets
• Introduction to hot and cold plated
desserts
• French boulangerie techniques
• Chocolate piping techniques
• Developing chocolate skills
• Chocolate centre piece skills
• Tempering technique
(Certificat de Pâtisserie de Superieure)
Including:
• Mastery in plated dessert
• Decoration and presentation
• Entremets design and decoration
• Contemporary plated dessert
• Confectionary and moulded chocolate
• International boulangerie techniques
• Artistic cooked sugar centrepieces e.g.
pouring, pulling, casting, colour marbling,
and blowing techniques
• Identifying seasonal and market
influences on pastry products
2. Meet health, safety and hygiene
regulations
Teaching Chefs
ISTANBUL
Gilles Company - Technical Director - Master Chef
Head of Cuisine Program Team
Chef Gilles began working in a professional kitchen at the age of 16 years whilst studying in his home town
of Dijon, the gastronomic capital of Burgundy, France, where he graduated with a Masters in Haute Cuisine.
He developed his French classical cooking techniques and fine dining skills whilst working and studying
under several distinguished Michelin star chefs including Jacques Lameloise, Jacques Laine, and Michel
Perreaut. Chef Gilles also held the title of sous chef at “La Chouette” in Dijon for 3 years - a renowned
Michelin Star restaurant owned by Christian Breuil, a “Cuisinier de France”.
The programs will be delivered by
French Master Chefs as well as
prestigious Guest Chefs from Le
Cordon Bleu.
During working in England, Chef Gilles occupied the position of Executive Head Chef in the famous
“French Horn Hotel” in Sonning-on-Thames, Royal County of Berkshire. During his time here Chef Gilles
had the privilege of cooking for Princess Diana, Baroness Thatcher and many other celebrities.
Chef Gilles has gained international attention after winning accolades such as ‘The Most Excellent
Restaurant' from Conde Nast Johanssens in 2004, ‘Best Restaurant near London’ by Michael Winner - food
critic for The Times, obtaining the title of ‘Chef of the Year 2006’ after winning the national competition
organised by Pride of Britain deluxe hotel. Most recently, in November 2011, the “French Horn Hotel” was
classified within the best 100 restaurants in Great Britain by the Harden's Guide in conjunction with The
Times Magazine.
Chef Gilles joined Le Cordon Bleu in 2012 as a Teaching Chef.
Christophe Bidault - Master Chef
Head of Pâtisserie Program Team
Born in Chartres, near the Loire Valley, Chef Christophe grew up with a love of artisan bread and
pâtisserie which lead him to study for his Certificat d'Aptitude Professionnelle Boulanger (C.A.P.) - a
professional diploma in bread making - at LEP Rouen in Normandy. Chef Christophe then also went on to
complete his CAP Pâtissier Glacier Chocolatier Confiseur, mastering pastry, ice-cream, chocolate and
confectionery. With a passion for developing his skills, he also spent each summer during his studies
working at the best bakeries in the Dordogne region.
Once qualified, he worked in bakeries and pâtisseries throughout France before moving to England in
1989 to apply his skills in restaurants in the South East. In London he began to work for Parfait Ltd,
supplying elite department stores such as Harrods and Fortnum & Mason, before moving to Harrods in
1994 where he became the Head Chef for the Bakery and Viennoiserie departments.
He then went on to work with celebrated chef, Philippe Dadée, producing and supplying bread for
London’s 5-star hotels. Chef Christophe Bidault then moved to the esteemed Ritz Hotel in London, where
he became the Executive Pastry Chef.
Whilst working for Le Cordon Bleu, Chef Christophe Bidault has demonstrated at exhibitions in Mexico,
Korea and London. With a creative flair, Chef Christophe has often been commissioned to create elaborate
sugar centrepieces, intricately detailed chocolate figurines and towering croquembouche displays.
Chef Christophe Bidault joined Le Cordon Bleu in 2000 following many years of experience as a chef for
elite establishments in both France and England.
Visiting Chefs
Chef Iman Bogen
Chef de Cuisine
Chef Marc Vaca
Chef de Cuisine
Chef Bruno Stril
Chef de Cuisine
Testimonials
Our Graduates
ISTANBUL
We, at Swissôtel Hotels and Resorts, as well as FRHI - Fairmont Raffles Hotels International, our mother
company - in Turkey and the region, are very excited about the important cooperation between Özyeğin
University and Le Cordon Bleu, one of the most prestigious institutions on culinary arts worldwide. We
strongly believe that this long-established tradition of culinary training will have a significant impact on the
career paths of all culinary students as well as professionals in Turkey. Turkey, with her rich cuisine and
culinary culture, represents one of the most noteworthy gastronomic geographies of the world. Such a strong
contribution from a high quality culinary training at international level for local opulence will ensure a more
creative and efficient field of gastronomy. This is extremely pleasing for many institutions, like us, targeting
the highest quality in culinary arts. We, as an ambitious group of hotels who emphasize excellence in
gastronomy, fully support all kinds of developments and studies that shall carry culinary arts to a higher level.
Gerhard Struger
General Manager
Regional Vice President Turkey & Eastern Europe Swissôtel The Bosphorus, Istanbul
We will be witnessing much more different and vast developments in the catering industry in Turkey
over the coming years. We trust that our chefs, each trained by Le Cordon Bleu, will vault us into front
ranks during these developments; for we believe that we had sent them to the world’s most prestigious
culinary institution, offering the best systematic education.
Hüseyin Öztürk
CEO
The Marmara Collection Group
Alev Duman –Le Grand Diplôme Graduate,
Pharmacist, Chef-Owner of Minnesota Chain Restaurants
When I started the certificate program, I had thought I already knew a lot about cooking, however when I
look back now, I realize that I did not actually know anything back then. When I was searching for a
culinary training program, Le Cordon Bleu was just a dream for me as it was located abroad. As soon as I
learned that Le Cordon Bleu was going to open its doors at Özyeğin University, I joined LCB without the
slightest hesitation. Sometimes it was so much fun, and yet sometimes so difficult but each and every
moment I got to spend there was filled with unforgettable memories. It reminded me of the times when I
was studying at the Faculty of Pharmaceutical Sciences. We were having lots of fun but we were also
learning the techniques which have never been taught other school in Turkey and we were acquiring a
new profession from scratch. The training program was really demanding and challenging. It requires a lot
of devotion, hard work and time. I had to make concessions from my job as a pharmacist to join LCB but it
is worth it and at the end I had the opportunity to share the pride and the pleasure of successfully graduating from the program with my friends and instructors. From now on, what I aim is to bring my personal
interpretation to what I have learned, transform my current restaurants into a reputable brand first at home
and then abroad, create new brands on baking and pastry, work hard, produce a lot, and launch new
well-known brands and branches, each to be an epitome in the industry with its exemplary practices. As
the first step towards this objective, I feel very proud and excited for having prepared the menu of the
second branch of my restaurant, Minnesota, by myself, without any help from anyone.
Talip Yıldız - Diplôme de Cuisine Graduate,
Le Cordon Bleu had always been a dream for me to achieve my career goals since the first day I started
this job and now I have the pleasure of seeing everything I ever hoped to be and dreamed of has finally
come true. I chose Le Cordon Bleu because it was the world’s best cooking school and seeing the
education I received, I understood that it truly deserves this title. Undoubtedly, the education offered,
the techniques used, the quality of education, the extensive experience of its instructors and the
118-year-long tradition of education are impeccable. Thanks to the training I received here, now I have
more self-confidence and hope for my future career. I believe with all my heart that the training I
received at Le Cordon Bleu will shed light on my career path and will provide guidance to me throughout my life. Last but not the least, I have the privilege and pride of being among Le Cordon Bleu’s first
cohort of graduates in Turkey and I would like to thank Özyeğin University and its faculty for letting me
have this pride.
International Graduates
ISTANBUL
Tamer Sezer - Executive Chef
With the contribution of the professional training I received at LCB, I had the opportunity to work
with world famous executive chefs and their teams (including Thomas Keller, Heston Blumenthal)
in renowned restaurants and build a stellar international career for myself. I believe being an LCB
graduate is a privilege. Thank you, LCB!
Julia Child, USA
The grand dame of American cuisine, was responsible for glamorizing French culinary arts on US
television, and in numerous publications – conveying her skills with humor. This American
culinary icon is currently a la mode due to the blockbuster movie “Julie and Julia” which was
released on the silver screen with Meryl Streep starring as Julia Child. She graduated from LCB
Paris in 1949.
Senem Ekşioğlu - Five O’clock
Gastón Acurio Jaramillo, Peru
After graduating from Le Cordon Bleu Paris (incidentally where he met his wife, Astrid), Gastón
set up different types of restaurants in several cities worldwide and he is the author of various
books. In Peru he hosts his own television program and contributes to several magazines.
Chef - Owner
Life is beautiful when you share… And it is more beautiful with sweet sharings… Since the day I was
graduated from Le Cordon Bleu Patisserie, the sweet treats I bake for my loved ones are blended with
the reliable recipes and terminological knowledge of Le Cordon Bleu built up over the years, boosting
my confidence and opening the doors of the culinary industry for me… Le Cordon Bleu brings different
cultures and chefs under the same roof together with the savory tastes of the French cuisine and makes
its mark in your life as an unforgettable adventure. However, what counts is real life, what you experience in the kitchen, the real life experiences you gain behind the doors opened before you by LCB, and
the divine desserts you prepare with 10 kg of ingredients after practicing all those recipes with only 100
gr of ingredients… LCB is not a flimsy whim but the address of culinary devotees. Thanks To All Lovely
Pastry Chefs...Ohh La La
Nathalie Stoyanof Suda - Beyaz Fırın
General Manager and 5th Generation Representative
The training I received in Le Cordon Bleu Paris helped me fuse traditional knowledge with
contemporary techniques and learn how to prepare creams, custards and recipes. Thus, I had the
opportunity to blend traditional pastry making with modern techniques. Learning the production
processes, feeling the vibe of a professional kitchen and practicing with the modern techniques
helped me to take my company further and transform it into a leading firm in the industry,
continuously keeping up with the new trends.
Celia Miranda & Gustavo Mata, Brazil
Both studied at Le Cordon Bleu, have set up a unique supper-club concept in Paris “Chez nous ...
Chez vous” where they serve dinners to a select clientele in their home. Celia and Gustavo’s
restaurant was featured in the New Your Times in 2011 as one of the places not to be missed when
visiting Paris.
Le Cordon Bleu İstanbul
Özyeğin University
The School of Applied Sciences is situated on a 3650 m2 of
land accommodating also a demonstration building entitled
“The Center for Excellence”. The school aims to equip
students not only with theoretical knowledge but also with all
the required professional knowledge and skills for their future
careers. The Center for Excellence houses four demonstration
rooms fully equipped as a hotel room, reception and concierge
desks, an 80-person gastro-auditorium where culinary art
classes are offered, as well as three 16-person cuisine, pâtisserie
and multi-purpose kitchens, a 25-person sensory analysis
laboratory for olive oil, wine and whiskey tasting, and a main
kitchen. Furthermore, L’Atelier Bleu, our restaurant with a
120-person bistro where students can serve the dishes they
have prepared, a fine-dining restaurant, and a 20-person
private dining room, is intended to serve lunch on weekdays.
The building also has an 80-person banquet room where
students can host a series of events. Our 200 sqm of main
kitchen and restaurants located in the Le Cordon Bleu Center
for Excellence are regularly checked and inspected to meet
strict hygiene standards by reputable national and
international chefs and instructors, each a culinary devotee
with their extensive experience and achievements.
Furthermore, our Center for Excellence also accommodates a
main production kitchen, as well as meat, poultry, fish and
vegetable preparation kitchens and cold rooms used by our
professional kitchen team to support our education and
trainings. Our students are also always encouraged to
demonstrate and test their knowledge and skills in numerous
national and international competitions, conduct research on
local and world cuisine; and revive long-forgotten dishes.
Özyeğin University has been established by Hüsnü M. Özyeğin
Foundation with the objective of serving society as an
innovative, creative and entrepreneurial education center that
is integrated with modern life. In the pursuit of cultivating
entrepreneurial and high-impact students with in-depth
knowledge in rising professions, with excellent command of a
foreign language, and highly skilled in using information and
communication technologies, Özyeğin University carefully
selects its academic programs and faculty members. In its first
three years, 60% of OzU faculty members came from global
top 100 universities, while 85% of them joined OzU from
global top 200 universities. Today Özyeğin University serves
with its 5 faculties and 3 schools, offering a total of 23
undergraduate programs in the pursuit of excellence not only
in undergraduate education but also in graduate education and
research.
Özyeğin University Çekmeköy Campus, designed by the
world's leading architectural firm RMJM that designed also
Cambridge and Princeton campuses, is Turkey's first LEED
Gold Certificate awarded campus. This campus, built on a
premise of 220 000 square meters and with its quiet and
comfortable study rooms, modern classrooms and
laboratories, 13,000 m2 fitness center, 1,500 m2 library,
350-seat auditorium, offers to students the opportunity of
cultural and sportive activities as well as academic
development.
Our modern dormitory facilities have a capacity of 1,110
students, and are equipped with security camera system,
central heating, hot water, wireless internet access as well as
24-hours security and ambulance services.
Besides the high quality, hygienic and economical food
offering in University cafeteria, the students and employees
have many different food outlet alternatives ranging from
simple vending machines to coffee shops & restaurants within
the campus. In addition, there is a hairdresser & barbershop
and a supermarket for students’ personal needs.
The Center for
Excellence
LE CORDON BLEU INTERNATIONAL
DIRECTORY
Daikanyama, Shibuya-Ku, Tokyo 150-0033, Japan Av. Universidad Anáhuac No. 46, Col. Lomas
Anáhuac
T : +81 3 5489 0141 F : +81 3 5489 0145
Huixquilucan, Edo. De Mex. C.P. 52786, México
tokyo@cordonbleu.edu
T: +52 55 5627 0210 ext. 7132 / 7813
Le Cordon Bleu Paris
F: +52 55 5627 0210 ext.8724
Le Cordon Bleu Korea
8, rue Léon Delhomme 75015 Paris, France
mexico@cordonbleu.edu
7th Fl., Social Education Bldg.,
T: +33 (0)1 53 68 22 50 F: +33 (0)1 48 56 03 96 Sookmyung Women's University,
paris@cordonbleu.edu
Le Cordon Bleu Peru
Cheongpa-ro 47gil 100, Yongsan-Ku,
Le Cordon Bleu Peru University Campus
Seoul, 140-742 Korea
Le Cordon Bleu London
Le Cordon Bleu Peru Campus
T: +82 2 719 6961 F: +82 2 719 7569
15 Bloomsbury Square
Le Cordon Bleu Cordontec Campus
korea@cordonbleu.edu
London WC1A 2LS United Kingdom
Av. Nuñez de Balboa 530
T: +44 (0) 207 400 3900 F: +44 (0) 207 400 3901 Le Cordon Bleu, Inc.
Miraflores, Lima 18, Peru
london@cordonbleu.edu
T: +51 1 617 8300 F: +51 1 242 9209
Le Cordon Bleu Atlanta Campus
peru@cordonbleu.edu
Le Cordon Bleu Chicago Campus
Le Cordon Bleu Madrid
Le Cordon Bleu Las Vegas Campus
Universidad Francisco de Vitoria
Le Cordon Bleu Australia
Le Cordon Bleu Los Angeles Campus
Ctra. Pozuelo-Majadahonda Km. 1,800
Le Cordon Bleu Adelaide Campus
Le Cordon Bleu Miami Campus
Pozuelo de Alarcón, 28223
Le Cordon Bleu Sydney Campus
Le Cordon Bleu Minneapolis/St Paul Campus
Madrid, Spain
Le Cordon Bleu Melbourne Campus
Le Cordon Bleu Orlando Campus
T: +34 91 715 10 46 F: +34 91 351 87 33
Le Cordon Bleu Perth Campus
Le Cordon Bleu Boston Campus
madrid@cordonbleu.edu
Days Road, Regency Park
Le Cordon Bleu CCA - San Francisco Campus
South Australia 5010, Australia
Le Cordon Bleu Portland Campus
Le Cordon Bleu International BV
Free call (Australia only) : 1 800 064 802
Le Cordon Bleu Scottsdale Campus
Herengracht 28
T: +61 8 8346 3000 F: +61 8 8346 3755
One Bridge Plaza N Suite 275
1015 BL Amsterdam The Netherlands
australia@cordonbleu.edu
Fort Lee, NJ USA 07024
T: +31 20 661 6592 F: +31 20 661 6593
T: +1 201 490 1067
amsterdam@cordonbleu.edu
Le Cordon Bleu New Zealand
info@cordonbleu.edu
Level 2, 48-54 Cuba Street
Le Cordon Bleu Istanbul
Wellington, 6142 New Zealand
Le Cordon Bleu Ottawa
Özyeğin University
T: +64 4 4729800 F: +64 4 4729805
453 Laurier Avenue East
Çekmeköy Campus Nişantepe Mevkii,
info@lecordonbleu.co.nz
Ottawa, Ontario, K1N 6R4, Canada
Orman Sokak, No:13, Alemdağ, Çekmeköy
T: +1 613 236 CHEF(2433)
34794 Istanbul, Turkey
Le Cordon Bleu Malaysia
Toll free +1 888 289 6302 F: +1 613 236 2460
T: +90 216 564 9000 F: +90 216 564 9372
Sunway University No. 5, Jalan Universiti,
Restaurant line +1 613 236 2499
istanbul@cordonbleu.edu
Bandar Sunway, 46150 Petaling Jaya,
ottawa@cordonbleu.edu
Selangor DE, Malaysia
Le Cordon Bleu Liban
T: +603 5632 1188 F: +603 5631 1133
Le Cordon Bleu Mexico
Rectorat B.P. 446
malaysia@cordonbleu.edu
Universidad Anáhuac North Campus
USEK University – Kaslik Jounieh – Lebanon
Universidad Anahuac South Campus
T: +961 9640 664/665 F: +961 9642 333
Le Cordon Bleu Thailand
Universidad Anáhuac Querétaro Campus
liban@cordonbleu.edu
946 The Dusit Thani Building
Universidad Anáhuac Cancún Campus
Rama IV Road, Silom
Universidad Anáhuac Mérida Campus
Le Cordon Bleu Japan
Bangrak, Bangkok
Universidad Anáhuac Puebla Campus
Le Cordon Bleu Tokyo Campus
10500 Thailand
Universidad Anáhuac Tampico Campus
Le Cordon Bleu Kobe Campus
T: +66 2 237 8877 F: +66 2 237 8878
Universidad Anáhuac Oaxaca Campus
Roob-1, 28-13 Sarugaku-Cho,
thailand@cordonbleu.edu
Le Cordon Bleu Shanghai
No. 1548, South Pudong Road,
Shanghai, China 200122
Tel + 86 136 0166 9198 Fax +86 21 65201011
shanghai@cordonbleu.edu
www.cordonbleu.edu
e-mail: info@cordonbleu.edu
NEW ORDER OF COUNTRIES 2013:
PARIS
LONDON
MADRID
AMSTERDAM
ISTANBUL
LIBAN
JAPAN
KOREA
USA
OTTAWA
MEXICO
PERU
AUSTRALIA
NEW ZEALAND
MALAYSIA
THAILAND
SHANGHAI
Basic presentation:
With over 100 years of teaching experience, Le
Cordon Bleu offers a widely-respected training
program in culinary arts. Our international
network comprises more than 50 schools in 20
countries, welcoming over 20,000 students each
year. Le Cordon Bleu offers a range of programs
in the field of gastronomy, hospitality and
tourism, from beginner level to MBA.
ISTANBUL
İSTANBUL
Özyeğin University, Çekmeköy Campus
Nişantepe District, Orman Street, 34794 Çekmeköy
Istanbul, TURKEY
Tel
: +90 216 564 93 98
e-mail : lecordonbleu@ozyegin.edu.tr
www.ozyegin.edu.tr/lecordonbleuistanbul
www.cordonbleu.edu
lecordonbleuistanbul
lcbistanbul
PARIS LONDON AMSTERDAM ISTANBUL LIBAN JAPAN KOREA USA OTTAWA MEXICO PERU AUSTRALIA NEW ZEALAND MALAYSIA THAILAND