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Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul
Your passport to a grand career starts at Le Cordon Bleu Culinary Program at Brown College.
Le Cordon Bleu Culinary Program at Brown College provides quality education to aspiring chefs. Located in Mendota Heights, Minnesota, this world-class program offers a progressive, comprehensive culinary education taught in an expansive 18,000 square foot facility. Associate of Applied Sciences (AAS degrees) can be earned in as little as 15 months. Click here to learn more.
Campus: Mendota Heights, Minnesota
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 Le Cordon Bleu Culinary Program at Brown College is located in Mendota Heights, a suburb of Minneapolis/St. Paul, Minnesota. The Brown College has provided quality education to students for over 50 years, and is the first school in the U.S. to partner with the acclaimed Le Cordon Bleu program. The program offers a progressive, comprehensive culinary education taught in a modern facility.
Few institutions of any kind possessing the prestigious reputation of Le Cordon Bleu. Founded in Paris in 1895, this internationally renowned school for the culinary arts has become synonymous with expertise, tradition, and refinement - qualities that are painstakingly nurtured by the school. Le Cordon Bleu's arrival in the United States is significant beyond mere expansion. It ushers in a new era in culinary arts that combines classical French techniques with American technology and training. Today, Le Cordon Bleu operates schools in London, Tokyo, Ottawa and Sydney in addition to its Paris location, and its partnership with Brown College in the U.S. further extends its influence.
Brown College is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT) and our Culinary Arts program is accredited by the American Culinary Federation Education Institute (ACFEI). Learn more. |
Program: Le Cordon Bleu Culinary Arts
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| Le Cordon Bleu Culinary Arts Degree Program (AAS)
Training at Le Cordon Bleu Culinary Program at Brown College combines demonstration classes followed by hands-on practical courses in professionally equipped, modern kitchens. The curriculum comprises one of the world's most intensive, practical, and comprehensive culinary training. Courses are taught at succeeding levels under the guidance and close supervision of experienced Executive Chefs. Students are encouraged to explore their own styles, creativity and background.
Technique classes are supplemented with examinations of theory, guest demonstrations, table service training, wine courses and a variety of other related instructions. Students and staff agree: the educational experience at Le Cordon Bleu Culinary Program at Brown College is rigorous, but highly rewarding.
Each graduate of the program receives the coveted Le Cordon Bleu Diploma and Brown College A.A.S Degree, which can open doors to an enviable career, or enhance a career in progress. Click here to learn more. |
Program: Patisserie & Baking
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Le Cordon Bleu Patisserie & Baking degree program (AAS).
The Le Cordon Bleu Patisserie and Baking program is an intensive 15-month program. The core culinary curriculum is based on the hands-on teaching of patisserie and baking skills and includes over 200 proficiencies such as Artisan Bread Production, Design and Creation of Chocolate/Sugar Showpieces, Classic European Pastry Production, Fine Patisserie, well as the theoretical knowledge that must underlie competency in this field. It exposes students to the different styles and experiences of the chef-Instructors and acquaints students with a wide variety of equipment.
Additionally, courses covering management, human resources, menu development, cost control, sanitation, nutrition and wines and spirits are taught. This comprehensive curriculum helps prepare students for Baker and Patissier in a large operation or the principal Pastry Chef in a small restaurant environment. Click here to learn more. |
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