May 25, 2007
(Ottawa) – Carleton University will today sign a Memorandum of Understanding (MOU) with Le Cordon Bleu International to jointly develop new academic programs and research between the two institutes. Le Cordon Bleu Schools combine classical French techniques and dynamic Culinary, Patisserie, Baking, Hospitality and Restaurant Management programs.
Carleton and Le Cordon Bleu International will collaborate on the development of academic and research programs in the related areas of gastronomy, nutrition, health and well-being, and hospitality management, as well as on launching a newly-formed Le Cordon Bleu Institute with Carleton. The intended commitment of Le Cordon Bleu in support of these initiatives is approximately $1,000,000. Carleton University intends to invest a similar amount in support of academic programs in these fields.
“We are honored to be able to partner with the internationally renowned Le Cordon Bleu International. This partnership, and the many other academic partnerships Carleton University has formed worldwide, greatly enriches the learning experience for our students. This agreement will provide exciting future new educational opportunities in the fast-growing fields of gastronomy, nutrition, health and well-being, and hospitality management,” said Samy Mahmoud, Carleton University President pro tempore.
Carleton, in collaboration with Le Cordon Bleu, is planning a Bachelor’s degree in Food and Nutrition Science and a Master of Arts in Gastronomy for commencement in fall 2009.
“We are pleased to partner with Carleton University, a dynamic research-intensive post-secondary institution committed to ensuring an outstanding learning experience for its students. In our discussions with Carleton, we realized the excellent fit between our two institutions. Even at the early stages of this agreement, we are enthusiastic about the response we have received,” said André Cointreau, Le Cordon Bleu International President and Chief Executive Officer.
The MOU will be signed at a ceremony at Le Cordon Bleu Ottawa Culinary Arts Institute in Ottawa on May 25.
With over 200 programs in 47 departments, Carleton University offers a breadth of academic choices at the undergraduate and graduate level. Many programs have national and international reputations for their innovation, quality program delivery and content, and renowned faculty. Carleton’s programs equip graduates with the knowledge and relevant skills required to succeed in today’s knowledge economy.
Le Cordon Bleu
Since its founding in 1895 in Paris, Le Cordon Bleu has come to be considered the authority in French culinary techniques. Currently, Le Cordon Bleu maintains a presence in 15 countries with more than 27 schools attended by more than 20,000 students annually. Through strategic alliances, such as those formed with prestigious international universities, Le Cordon Bleu now complements its global culinary presence with entrepreneurial bachelors and masters degrees in Hotel & Resort Management, Restaurant and Convention & Event Management, as well as an MBA in International Hotel & Restaurant Management and a Master of Arts Degree in Gastronomy.
Le Cordon Bleu has schools in North America, France, Great Britain, Japan, Korea, Australia, Thailand, Mexico,
the Middle East and, Central and South America. These schools employ a total of 450 chefs, including 80 Master Chefs. Le Cordon Bleu also operates world class award-winning restaurants in Ottawa, Mexico City, Tokyo, and on board Regent Seven Seas luxury cruise ships.
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For more information:
Tanya Pobuda
Media Relations
Carleton University
613-520-2600 ext. 1406
Tony Garcia
Media Relations
Le Cordon Bleu International BV
Ottawa Culinary Arts Institute
613-236-2433
