With their partnership with the prestigious, and oldest culinary school, Le Cordon Bleu, Ateneo de Manila University must be able to claim the biggest culinary scoop of the year!
The formal inauguration of Le Cordon Bleu Ateneo de Manila Institute took place this month, on April 15th. Le Cordon Bleu President and CEO, Andre Cointreau, flew in from Paris, especially for the ceremony. The ceremony opening was led by Fr. Jose Ramon Villarin, Ateneo President.
Ateneo de Manila will invest more than 150Million Pesos to develop facilities to accommodate the new institute. Le Cordon Bleu has over 30 institutes around the world, including New Zealand, Paris, London and Tokyo. Each Institute is modeled and laid out in the same way.
The first Ateneo facility is located at Arete Campus, Loyala Heights, Quezon City. It has a general cooking kitchen, a pastry kitchen and two preparatory kitchens already in operation. The demonstration rooms are fitted with mirrors above the workstations, so students can follow demonstrations. Video screens will also be added at a later date. A wine bar and teaching restaurant are also set to open later this year.
The second location will be at the Ateneo Professional School Building, at the Rockwell Center in Makati City, with construction starting this year.
Le Cordon Bleu Ateneo de Manila Institute will offer a four year Bachelor of Science qualification, based on the International Culinary School’s curriculum. Students will graduate with two diploma’s; one from each institute. Institute Director, Liza Morales said that the new courses will
“definitely help (students) get opportunities, in terms of international internships and jobs .. our job is to make sure that they are prepared for the industry”. 
Certainly Le Cordon Bleu has a lot of notable alumni’s in its ranks: Mary Berry, Julia Child, Gastón Acurio, Rachel Khoo, Pru Leith and Gianfranco Chiarini, to name a few.
At the heart of the lessons is the teaching of French Culinary Techniques and technical skills which future chefs need, to be able to compete in the highly competitive culinary world. Chef Theirry Le Baut told the Business Inquirer:
“We work together and try to find the best techniques to teach our students….. French technique is the most important in the world. You can cook Peruvian cuisine or Thai cuisine using French techniques.” [3.].
Check out our interview with Jerry Del Rosario, who went from Hospitality Staff to Restaurant Owner
The new Manila Institute will also offer additional professional diploma’s and certificated courses. These can be completed in as little as one day, or just over one year, and are open to anyone interested in specialising or learning new skills. Courses include the Grand Diplome ; the Professional Chef Diploma, which includes both the Diplome de Cuisine . and the Diplome de Patisserie . The Diplome de Cuisine and Diplome de Patisserie can also each be taken separately as well.
The expected tuition fee costs, to complete the four year BSc, stands at 1.6Million Pesos. Costs are inclusive of quality personal kitchen equipment, which students will keep. Nine students are already taking part in a pilot class and Twenty-two students are enrolled. There will be another student intake scheduled for August 2019.
Student Applications for 2019/2020 are now being considered.
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
Course Units: 175 units, approx 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
1. First Look: A tour of Le Cordon Bleu campus in Ateneo – Karen Flores Layno for ABS-CBN News
2. Le Cordon Bleu Ateneo de Manila Institute unveiled – Hospitality News Philippines
3. Le Cordon Bleu finally Lands in the Philippines – Buisness Inquirer