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Culinary Arts Colleges Offering
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To receive a top culinary art degree in the U.S., it is important to attend a culinary arts college that offers a Le Cordon Bleu culinary art degree program. Le Cordon Bleu, the world famous French cooking school, officially opened its doors as a culinary school in Paris in 1895. Throughout the years, Le Cordon Bleu grew and evolved into the leading international culinary institution, attracting students from all over the world. The following culinary arts colleges all offer Le Cordon Bleu culinary art degree programs. Click on the link to each culinary art degree below to view more information about the programs and to request addition free information. Embark today on a new career as a culinary art chef skilled in Le Cordon Bleu!
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California
Culinary Academy
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The 60-week Associate Degree in Le Cordon Bleu Culinary Arts program from the California Culinary Academy 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 art 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 AOS culinary degree will prepare you for various positions at restaurants, private clubs, hotels, culinary schools, cruise lines, resorts, food magazines and much more!
California
Culinary Academy
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The California Culinary Academy offers an Associate Degree in Le Cordon Bleu Hospitality & Restaurant Management program that covers all aspects of the restaurant business designed specifically for students planning to own or manage a food service establishment. This comprehensive 45-week program provides hands-on education while teaching important restaurant management theory. This AOS culinary art degree will prepare you to own your own restaurant, run a resort, manage a hotel, work aboard a luxury cruise ship, own a catering business, or even manage a casino!
Texas
Culinary Academy
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The Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts program from Texas Culinary Academy offers a unique blend of classical French cooking techniques with modern American technology. This culinary art degree 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. 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.
California
School of Culinary Arts
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The Le Cordon Bleu Culinary Arts associate degree program from the California School of Culinary Arts 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.
Western
Culinary Institute
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The Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts from the Western Culinary Institute centers around hands-on teaching of cooking and baking skills, and the theoretical knowledge behind those skills. Students learn to practice advanced technical skills in food preparation, while becoming familiar with purchasing and inventory controls, buffet work and plate presentation, front-of-the-house operations, and basic principles of kitchen management. Other topics covered include the principles of food identification, nutrition, dietetics, and food/beverage composition.
Western
Culinary Institute
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The Le Cordon Bleu Restaurant Management Diploma offered at the Western Culinary Institute includes hands-on teaching of practical restaurant management skills, along with the theoretical knowledge behind the field. Students become familiar with front-of-the-house operations, and develop an understanding of the principles of food identification and food/beverage composition. In addition, students learn technical skills in food service and basic principles of restaurant management. Upon graduation, students will have acquired the professionalism necessary for working successfully in the hospitality industry.
Scottsdale
Culinary Institute
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The Associate of Occupational Studies in Le Cordon Bleu Culinary Arts offered at Scottsdale Culinary Institute is a 15-month program which includes a three month externship at a national location of your choice. The core Le Cordon Bleu 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, preparing 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.
Orlando
Culinary Academy
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The Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts program, offered at the Orlando Culinary Academy, is designed to provide both the theoretical foundation and technical skills necessary for students to enter the food service industry. The 15-month AOS Culinary Art Degree in Le Cordon Bleu Culinary Arts helps students learn classical cooking methods along with the qualitative aspects of food preparation, including nutrition and sanitation. Coursework is reinforced through intensive laboratory sessions. Students 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.
Le
Cordon Bleu College of Culinary Arts - Minneapolis / St. Paul
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The curriculum at Le Cordon Bleu College of Culinary Arts - Minneapolis/St. Paul combines demonstration classes with hands-on practical courses in professionally equipped, modern kitchens. Courses are taught under the close supervision and guidance of experienced Executive Chefs and supplemented with examinations of theory, guest demonstrations, table service instruction, wine courses and a variety of other related instructions. Through this course of study, students are encouraged to explore their own styles, background, and creativity.
Cooking
and Hospitality Institute of Chicago
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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. This Culinary Arts program includes over 450 Le Cordon Bleu proficiencies, providing students with a thorough and strong experience in theoretical foundations and technical skills. As a graduate of the AAS culinary art degree program in Le Cordon Bleu Culinary Arts, you will be prepared for a variety of positions in any foodservice operation.
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Le
Cordon Bleu College of Culinary Arts Atlanta |
The Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts from Le Cordon Bleu College of Culinary Arts Atlanta provides you with the education and expertise you need to begin your career in the culinary arts industry. The program is designed to be 15 months long - 12 months on campus plus a 3-month externship where you can apply your skills in a real-world environment. You will learn classical cooking methods, achieve proficiency in standard culinary techniques, experience front and back of the house operations in an on-site restaurant, study the nutritional and sanitary aspects of food preparations, and learn procedures and organizational techniques.
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Le
Cordon Bleu College of Culinary Arts Miami |
The Associate of Science Degree in Le Cordon Bleu Culinary Arts is designed to provide students with the background and expertise necessary to enter the food service industry in entry to mid-level positions, and to advance through a variety of related positions. Students are taught international culinary techniques, focusing on demonstration and practical applications. Students learn classical cooking methods and food preparation, as well as nutrition, sanitation, restaurant operations and restaurant management.
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Le
Cordon Bleu College of Culinary Arts Las Vegas |
The Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts from Le Cordon Bleu College of Culinary Arts Las Vegas provides a hands on approach to culinary arts education. This 15-month program combines classical European techniques with cutting-edge American technology and education. Students are exposed to international culinary techniques which focus on demonstration followed by practical application.