Le Cordon Bleu of Miami
Located near beautiful Miami, Florida, the college combines the qualities of a modern culinary school renown culinary programs and a top vacation destination. For you, this means a learning environment of opportunity, excitement, and fun. The college's association with Le Cordon Bleu represents a union of the finest in European and North American culinary arts training programs available today.
According to the National Restaurant Association, the food industry will top 13 million employees by 2010. Opportunities are boundless in this dynamic and growth-oriented industry. Besides a culinary program with global recognition, LCB Miami offers its students the necessary skills to find their ideal job after graduation.
We offer:
A Le Cordon Bleu education in as little as 15 months.
The program is designed to be 15 months in length - 12 months on campus followed by a 3-month externship where students are expected to apply their newly acquired skills in the "real" world. Graduates should be prepared to assume positions such as cook, apprentice chef, caterer, or kitchen manager in settings such as restaurants, hotels, schools, bakeries, resorts, and cruise ships.Financial aid for those who qualify.
Many of our students use financial aid to help with their college costs. Our friendly Financial Aid staff will assist you through the financial aid application process. We've helped many students just like you. Financial Aid is available for those who qualify.
Le Cordon Bleu Culinary Arts - Associate of Science
LCB Miami's partnership with the Le Cordon Bleu College of Culinary Arts combines classical French techniques with modern American technology. Students will be required to demonstrate culinary proficiencies at every level of their program. It combines classical methodology with a contemporary philosophy and includes over 450 specific proficiencies.
Students will be exposed to a cross-cultural spirit and international culinary techniques, which focus on demonstration followed by practical application. The Le Cordon Bleu Diplome has worldwide recognition and local appeal.
As part of the culinary program, students can learn classical cooking methods and the qualitative aspects of food preparation, including nutrition and sanitation. Laboratory sessions can enable students to achieve proficiency by meeting the rigorous standards established by the curriculum and defined by experienced chef instructors.
Students can progress to preparing food in quantity, and become involved in both the front and back of the house operations in our on-site restaurant. Emphasis is placed on timeliness, procedure, and organizational techniques, as well as on product quality.
Students can also learn about restaurant operations from a corporate level and then break down the various components to study in detail how they can be applied to any food service establishment. Students can learn management theory and develop an understanding of effective leadership and how it can influence their environment.
* Program is offered either as a 60- or 84-week degree.
Le Cordon Bleu Foundation of Culinary Arts - Diploma
The diploma program in Le Cordon Bleu Foundation of Culinary Arts is designed to provide the theoretical foundation and technical skills necessary for success in the food service industry. It has been developed in response to student interest and industry demands. This program is aimed to give students 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.
Le Cordon Bleu's partnership with the Le Cordon Bleu Institute of Culinary Arts Miami combines classical French techniques with innovative American technology. It combines classical methodology with a contemporary philosophy and includes over 450 specific proficiencies.
The program represents a complete, well-rounded curriculum that provides a foundation for students to enter the food service industry in any of a multitude of positions. The program is designed to be 15 months in length: 12 months on campus followed by a 3-month externship where students can apply their newly acquired skills in the "real" world.
Graduates should be prepared to assume positions such as cook, apprentice chef, personal chef or caterer in settings such as restaurants, hotels, schools, bakeries and resorts.
Le Cordon Bleu Pâtisserie & Baking - Diploma
Would you like to be the creative force that designs beautiful desserts and bakes delicious breads? The Le Cordon Bleu Pâtisserie & Baking program at Le Cordon Bleu Las Vegas is for you! In this innovative Le Cordon Bleu Pâtisserie & Baking program, the core curriculum is based on hands-on teaching with an emphasis on pâtisserie and baking expertise.
With the guidance of our experienced chef-instructors, students can examine a variety of styles and develop a unique style they can call their own. Become familiar with various types of equipment during your experience and you could become a true asset to any restaurant!
Le Cordon Bleu Pâtisserie & Baking - Associate of Science
Our school is proud to offer an Associate of Applied Science degree in Le Cordon Bleu Pâtisserie & Baking. These programs are the crème de la crème of pastry and baking education.
The 60-week Associate of Science Degree program includes general-education courses in addition to hands-on kitchen classes.
Le Cordon Bleu Pâtisserie & Baking Program Objectives
Students in the Le Cordon Bleu Pâtisserie & Baking Program receive intensive training in baking and pastry arts fundamentals. The goal is to prepare graduates with the high level of expertise necessary to become a professional baker or pastry chef.
The programs include hands-on teaching of fundamental baking skills as well as the theoretical knowledge that underlies competency in the field. They emphasize practical training in baking and pastry preparation with elements of plated desserts, international creations, and centerpieces. Courses are taught by experienced teaching professionals in this specialized field. Along with the opportunity to learn the fundamentals of pâtisserie and baking techniques, students can develop the skills necessary to create magnificent show pieces and displays. Decorating cakes range from simple royal icing to decoration of wedding cakes.
*The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu BV.
The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. Le Cordon Bleu College of Culinary Arts does not guarantee employment or salary.