Le Cordon Bleu College of Culinary Arts in Boston

Located in the heart of New England, near Julia Child's long-time residence, Le Cordon Bleu College of Culinary Arts, Inc., a private two-year college, provides Le Cordon Bleu culinary training and can help prepare students for opportunities in the food service and hospitality industry.

Our affiliation with Le Cordon Bleu offers students a blend of the finest European and North American culinary traditions, methods and industry-current technologies.

Intensive, practical and comprehensive, Le Cordon Bleu is recognized worldwide as one of the finest cooking-school programs available.

Students in our Le Cordon Bleu culinary arts program can learn everything from basic cooking and pastry skills to purchasing and cost control--along with essential business know-how required for success in this competitive field.

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 apply their newly acquired skills in the "real" world. Graduates should be prepared to assume positions such as cook, apprentice chef, kitchen, or caterers 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.

Associate of Applied Science in Le Cordon Bleu Culinary Arts

Great chefs are born out of a quality culinary education. An Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts is an ideal program for those looking for a solid culinary arts education to start on the path to a professional career as an apprentice chef, chef, caterer, or kitchen manager.

This degree program offers comprehensive training in the culinary arts with additional study in food management and pastry preparation. You can develop your skills through demonstration followed by practical, hands-on application.

Primary Program Objectives

• Learn the artistry and classic culinary techniques for food preparation as well as the qualities of a professional, entry-level cook: stamina, dexterity, hand-eye coordination, the ability to work with others, timing, and more.
• Gain an appreciation for the history, evolution, and international diversity of the culinary arts, and learn the principles of food identification.
• Acquire basic kitchen management skills, including purchasing and inventory controls and front-of-the-house operations.
• Enrich your culinary training with general education courses that teach marketing knowledge and interpersonal communication skills.

Students must successfully complete all program requirements in order to graduate and receive an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts.