Le Cordon Bleu Culinary Arts Programs

Few culinary institutions offer courses that are as highly regarded as Le Cordon Bleu programs. This prestigious school has produced many of the world's elite chefs and continues to influence cuisine throughout the world.

When he founded Le Cordon Bleu in 1895, Marthe Distell began a tradition of expertise, innovation, and refinement that set the standard for modern culinary arts. Today, almost every major metropolitan city in the United States features programs that teach these world-renowned principles to anyone with the talent and determination to succeed.

Le Cordon Bleu programs prepare students for satisfying careers in the foodservice industry. Coursework integrates classic as well as modern culinary techniques with strong kitchen management skills, producing foodservice professionals that are highly prized.

Students of Le Cordon Bleu gain a unique international perspective of the culinary arts. In addition to the principles, procedures, history, and evolution of cuisine, students are also instructed on preparing breads, pastries, desserts, appetizers, soups, sauces, vegetables, garde manger, charcuterie and entrees. They are also become expert in the identification, dressing, and butchering of meats, poultry, and fish.

Graduates from these programs are found throughout the foodservice industry including major food companies in research and development, directing menus for large restaurant chains, and as production chefs for specialty food purveyors.

Featured Le Cordon Bleu Culinary Arts Programs

Le Cordon Bleu Culinary Arts Programs