Le Cordon Bleu London boasts a remarkable culinary school with a long-standing legacy and a wealth of experience that spans over 120 years. Le Cordon Bleu London starts on the 10th January 1895, when French journalist Marthe Distel introduced a groundbreaking weekly publication called La Cuisinière Cordon Bleu. This culinary magazine was the first of its kind in France, providing readers with an unparalleled collection of unique recipes that were ahead of their time. The magazine flourished and experienced continuous growth, leading to the establishment of a charming cookery school in Paris on the 15th of October, 1895. This esteemed institution warmly welcomed its first Russian student in 1897, followed by its first Japanese student in 1905. Le Cordon Bleu London received significant media attention from both French and international press. Le Cordon Bleu London and Birkbeck University have joined forces to offer an exceptional Bachelor of Business Administration in Culinary Industry Management. The programme is delivered by two highly reputable institutions in their respective fields, offering a unique blend of business and management studies alongside specialised modules in culinary arts and hospitality. This programme has been thoughtfully crafted to meet the changing demands of the industry and to provide students with the necessary skills and knowledge to excel in global career opportunities. In October 2019, Birkbeck, University of London and Le Cordon Bleu London joined forces to launch the Master of Sciences in Culinary Innovation Management. The first intake for this programme occurred in October 2020, marking an exciting milestone in our partnership. This cutting-edge Msc degree programme integrates the study of culinary arts, business, and management on a global scale, emphasising innovation, sustainability, customer experience, and entrepreneurship. It equips students to thrive in the dynamic and ever-changing global culinary industry.