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Le Cordon Bleu ( French for " Blue Ribbon ") is an international group of hospitality management and Cooking School s teaching French Cuisine . The origin of the school comes from L'Ordre Des Chevaliers Du Saint Esprit , an elite group of French Knight s that was created in 1578 . Each member was awarded the Cross Of The Holy Spirit , which hung from a blue ribbon. According to one story, the group became known for their extravagant and luxurious banquets, known as "cordon bleu." While these dinners ended with the French Revolution , the name remained synonymous with excellent cooking. Another theory has it simply that the Blue Ribbon became synonymous with excellence, and this was later applied to other fields such as cooking. The name was adopted by the French culinary magazine, '' La Cuisinière Cordon Bleu '', founded by Marthe Distel in the early 19th century. The magazine began offering special lessons by some of the best chefs in France. This eventually grew to become a cooking school that opened in Paris in 1895 and quickly became one of the most elite cooking schools in the world. In and Sydney, Australia ; Seoul, South Korea ; Ottawa, Canada ; Tokyo , Kobe & Yokohama , Japan; Lima, Peru ; and several cities in the United States . They are opening a new school in Bangkok in 2007; with Martinborough , New Zealand , to follow in early 2009. In total, over 18,000 students attend a Cordon Bleu school each year. Le Cordon Bleu has also expanded, issuing successful Cookbooks and a line of Kitchenware . Apart from the culinary programs, Le Cordon Bleu is also one of the largest hospitality management education bodies with up to 2000 students studying Bachelor or Masters degrees. They have Masters degrees in France, Japan, Korea and Australia and an on-line gastronomy program. Their Bachelor programs in Hotel Management and Restaurant Management programs are delivered in the U.S., Mexico, Australia, and Korea. While each Cordon Bleu school offers its own list of culinary short courses, matching local demand, the "Classic Cycle" is common to all. This consists of six ten-week courses: three in " Cuisine " and three in " Pâtisserie " (pastry making). Each course, if successfully completed, leads to the award of a certificate at basic, intermediate, or advanced level. Students who complete all three levels in the same field are awarded the ''Diplôme de Cuisine'' or the ''Diplôme de Pâtisserie''. Those who complete all six courses are awarded the ''Grand Diplôme''. The "Grand Diplome" is one of the few culinary credentials that signifies mastery of both pastry and culinary fundamentals. NOTABLE ALUMNI
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