“Le Cordon Bleu College of Culinary Arts in Atlanta is a branch campus of Le Cordon Bleu College of Culinary Arts in Portland, which was established in 1983 to meet the growing demand for professionally trained chefs. In 1999, the college began its partnership with Le Cordon Bleu. The culinary school programs are designed to help students pursue their passions and prepare them for professional opportunities in the international culinary, pâtisserie and baking, and hospitality industries. Each culinary school student receives a comprehensive, challenging education in classic culinary techniques combined with modern innovations and the latest in global cuisine. They learn through demonstration by chef instructors followed by hands-on, practical application. The cooking school curriculum includes important theoretical concepts and industry-relevant general education courses. Students at the Atlanta cooking school also benefit from smaller class size in a creative, supportive community. No other Atlanta-based culinary arts program offers the combination of a commitment to excellence, classical cooking techniques, industry current kitchen facilities, and the coveted Le Cordon Bleu Diplôme.”