Finally, the beloved culinary institution Le Cordon Bleu (the oldest culinary school founded in 1895) is now in Manila in partnership with Ateneo de Manila University (founded in 1859 by the Society of Jesus). The partnership synergizes the global expertise of Le Cordon Bleu in cuisine, gastronomy and hospitality with Ateneo’s core foundation in liberal arts, management and entrepreneurship education.
The 4-year undergraduate Bachelor of Science in Restaurant Management (B.S. RENT) program is now open for enrollment. When you graduate, you get an Ateneo B.S. RENT Diploma and, at the same time, a Diploma from Le Cordon Bleu. You have to budget ₱1.6M for the tuition fee for the 4-year course.
Here’s all you need to know about the Le Cordon Blue x Ateneo de Manila founding program.
Le Cordon Bleu Ateneo de Manila (LCBA)
G/F, George SK Ty Innovation Wing, Areté
Ateneo de Manila University
Katipunan Avenue, Loyola Heights, Quezon City
Bachelor of Science in Restaurant Entrepreneurship
Duration: 4 years with full intersessions
Units: 175 units, roughly 6-7 subjects per semester, with 2-3 subjects and practicum during the intersession
Admission Requirements: SHS STRAND: Accountancy and Business Management (recommended)
Contact the Office of Admission and Aid
Telephone: +632 426-6001 loc 5154-5155
First Things First
Le Cordon Bleu Manila is housed on the ground floor of the Learning Innovation Wing of Ateneo’s Areté creative center.
Enter through Gate 3 of Ateneo de Manila University along Katipunan Ave., and you will immediately see Areté building.
Le Cordon Bleu Ateneo de Manila Institute (LCBAI) offers two programs:
1). Undergraduate Bachelor of Science in Restaurant Management (B.S. RENT) 4-Year Course under the John Gokongwei School of Management; and
2). Culinary Professional Diploma and Certificate Courses (from 1 day to 15 months) under the Center for Continuing Education of the Ateneo Graduate School of Business.
World Class Team
The Ateneo students are lucky to have the cool Master Chef Theirry Le Baut as the founding technical director of Le Cordon Bleu Manila.
During the LCBAI launch, Chef Theirry made the preparation of Black Squid Risotto, Pan Seared Red Snapper with Malunggay Foam look easy, sharing jokes and poking fun at the Filipinos’ salty palate the whole time.
The awesome Le Cordon Bleu Manila Advisory Board made sure the institute’s vision/mission is aligned with industry requirements. The Board is composed of:
• Chef Myrna Dizon-Segismundo, Owner and Executive Chef, New Manila;
• Chef Robby Goco, Executive Chef and Managing Director, Cyma Group of Restaurants;
• Ms. Olivia Limpe-Aw, President and CEO, Destileria Limtuaco;
• Chef Josefina “Jessie” Sincioco, President and CEO, Chef Jessie Restaurants;
• Mr. Steve Tamayo, Owner, Tamayo’s Catering; and
• Mr. Joseph Tanbuntiong, Country Business Group Head – Philippines, Jollibee Food Corporation.
Mr. André Cointreau, President & CEO of Le Cordon Bleu, together with Fr. Jose Ramon T. Villarin, President of Ateneo de Manila University, clarified the following points during the press conference:
1). The focus of the course is to educate the next generation of Filipino Restaurant Entrepreneurs and Managers (instead of creating cooks or chefs);
2). Le Cordon Bleu teaches French Culinary excellence, traditions and techniques (not necessarily focused on teaching French Cuisine); and
3). The goal is to elevate Filipino cuisine and the dining scene in Manila through its curriculum, faculty and graduates.
Awesome Culinary Facility
Ateneo invested ₱150 million on its first 1,000 sqm LCBA facility built with industry standard culinary and pastry kitchen laboratories, as well as a state-of-the-art demonstration kitchen.
It’s cool that there will be 1:1 student-cooking station and culinary equipment ratio.
The kitchens are situated with large windows to provide natural lighting for the food as well as an inspiring view of the Areté grounds.
I must admit that, as a green-blooded La Sallian, this is the first time I’ve been inside the Ateneo grounds in the midst of blue-blooded Ateneo leaders. I survived 🙂
Also, it is the first time I envy our arch rivals because of the awesome Le Cordon Bleu Manila curriculum, world-class facility and culinary faculty.
I want to enroll in the continuing professional programs which are great options for those who want to have a world-class culinary education and still be based in Manila. Hopefully, one of my sons would be interested in the BS RENT program for their college education.
Congratulations and cheers to Le Cordon Blue Ateneo de Manila Institute team!
I’m excited that this will definitely elevate the dining scene in Manila! Animo! One Big Fight!
Live an Awesome Life,
Disclosure: We were media guests during the institute launch of Le Cordon Bleu Manila last April 5, 2019. I wrote this article with my biases, opinions and insights.
P.S. There’s no official website yet, but here’s the official brochure of the B.S. RENT program.