Choosing to pursue a culinary art degree is a very smart decision - especially in today's job market. As the second largest industry in the country, surpassed only by the government, the culinary arts and cooking field continues to grow every year with an expected growth rate of 10-20% per year through 2008. In fact, nearly every cooking and food-related company in the country is looking for educated people to work in their organization.

There are basically two types of culinary art degrees depending on the program you choose. Some culinary programs offer associate degrees in culinary arts and some culinary programs award certificates for successful program completion. The type of job you are looking for in the culinary arts and cooking field and how much time you want to spend in a program can be some determining factors on whether you choose a culinary program that offers an associate degree or one that awards a certificate or diploma for successful completion.

Listed below are culinary art degrees from many of the best culinary arts schools in the country. To receive a brochure or more information about programs that interests you, simply click on the the link that allows you to request more complimentary information.

Le Cordon Bleu Culinary Art Degrees

The 60-week Associate Degree in Le Cordon Bleu Culinary Arts program takes a global look at cuisine, emphasizing the principles and procedures as well as the history, evolution, and diversity of culinary arts. Through this culinary arts degree, you will receive an Associate of Occupational Studies (AOS) Degree in Le Cordon Bleu Culinary Arts as well as the coveted Le Cordon Bleu Diploma. This comprehensive course of study will prepare you for various positions at restaurants, hotels, private clubs, culinary schools, resorts, cruise lines, food magazines and much more!

Click here to request more complimentary information about the Culinary Art degree in Le Cordon Bleu from the California Culinary Academy

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The Le Cordon Bleu Culinary Arts associate degree program will teach you classic French techniques combined with American technologies in professionally-equipped, modern kitchens. This program includes a restaurant rotation, hands-on lab classes, academic classes, and finishes with a 360-hour Externship, providing you with real-life experience in world-class venues. The Le Cordon Bleu Culinary Arts program also includes classes in Baking and Pastries, Garde Manger, Hot Foods Production, Wine and Beverage, Culinary Language, Nutritional Cooking, Sanitation, and Psychology of the Kitchen.

Click here to request more complimentary information about the Culinary Art degree in Le Cordon Bleu from the California School of Culinary Arts

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Texas Culinary Academy's Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts program offers a unique blend of classical French cooking techniques with modern American technology. Graduates of this program will be exposed to the techniques of more than 25 international cuisines and will be prepared to start a career as a chef or manager in fine restaurants, hotels, bakeries, resorts, and more. The program offers students practical hands-on approaches to innovative methods and classical techniques. As a student at Texas Culinary Academy, you will enjoy both lab and general education coursework along with business management classes necessary for your success in Hospitality Supervision and Food and Beverage Cost Control.

Click here to request more complimentary information about the Culinary Art degree in Le Cordon Bleu from the Texas Culinary Academy

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The Associate of Occupational Studies in Le Cordon Bleu Culinary Arts is a 15-month program which includes a three month externship at a national location of your choice. The core Culinary Arts curriculum consists of hands-on teaching of cooking and baking skills as well as theoretical knowledge. The program allows students to become acquainted with a wide variety of equipment and prepares them for all areas of the food service and hospitality industry. Additionally, courses cover subjects such as management, menu development, wines and spirits, cost control, human resources, sanitation, and nutrition. 

Scottsdale Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges of Technology and the program is accredited by the American Culinary Federation Educational Institute Accrediting Commission.

Click here to request more complimentary information about the Culinary Art degree in Le Cordon Bleu from the Scottsdale Culinary Institute

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The Academy's Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts program is designed to provide both the theoretical foundation and technical skills necessary for students to enter the food service industry in entry to mid-level positions and then advance their careers.

The 15-month Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts teaches classical cooking methods and the qualitative aspects of food preparation, including nutrition and sanitation, and reinforces them through intensive laboratory sessions. Students will become involved in both front and back of the house operations, learning about restaurant operations from a corporate level and then breaking down the components. The program culminates in a 3-month externship where students apply their newly acquired skills in the "real" world.

Click here to request more complimentary information about the Culinary Art degree in Le Cordon Bleu from the Orlando Culinary Academy

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The Cooking and Hospitality Institute of Chicago offers an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts that combines coursework in three areas - culinary, baking and pastry, and management - and includes over 450 Le Cordon Bleu proficiencies. This comprehensive program provides you with a thorough and strong experience in theoretical foundations and technical skills. As a graduate of the AAS program in Le Cordon Bleu Culinary Arts, you will be prepared for a variety of positions in any foodservice operation.

Click here to request more complimentary information about the Culinary Art degree in Le Cordon Bleu from the Cooking and Hospitality Institute of Chicago

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The curriculum at Le Cordon Bleu Culinary Program at Brown College combines demonstration classes followed by hands-on practical courses in professionally equipped, modern kitchens. Courses are taught under the guidance and close supervision of experienced Executive Chefs and supplemented with examinations of theory, guest demonstrations, table service instruction, wine courses and a variety of other related instructions. In addition, students are encouraged to explore their own styles, background, and creativity.

Click here to request more complimentary information about the Culinary Art degree in Le Cordon Bleu from Le Cordon Bleu Culinary Program at Brown College

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