Le Cordon Bleu:
Culinary Arts Programs

The Le Cordon Bleu Culinary Arts Program is designed to provide students with the skills and training necessary for the food service industry. The comprehensive curriculum was developed in response to the demands of today’s industry, allowing students the opportunity to gain the background and skills necessary to enter the workforce in entry-level positions. Through the hands-on courses, students can learn to prepare breads, pastries, desserts, appetizers, soups, sauces, vegetables, garde manger, charcuterie and entrees.

Le Cordon Bleu Pâtisserie and Baking

The Le Cordon Bleu Pâtisserie and Baking Program is designed to help students gain a strong foundation in baking with doughs and breads, and pastry and dessert techniques.