A Le Cordon Bleu education in less than one year
Students in our Le Cordon Bleu culinary arts and patisserie and
baking progams will be taught classic French techniques
combined with American technologies in professionally-equipped,
modern kitchens.
Hands-on experience in our externship program
Our externship program takes you out of the classroom and puts
you into real-life culinary environments, providing you with
invaluable work experience before you finish your degree.
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.
Career placement assistance
Placement assistance is available for our graduates
and alumni. Our schools have global access to candidates and
job opportunities from our domestic and international sites.
Career Services departments are located on many of our campuses
and can help aid in securing employment that is both exciting
and rewarding.
At Le Cordon Bleu College of Culinary Arts Los Angeles,
instruction begins with classical French techniques and
terminology, and progresses to innovative, modern application.
Students work beside industry-trained Chef Instructors who are
committed to excellence in culinary arts education. Lab classes
are small with every student completing every facet of the lesson
plan. Students are tested on individual performance and work
habits while chef instructors carefully monitor each student's
progress. We believe this approach is the only way to ensure our
students get the attention they need to be fully trained in our
curriculum.
Le Cordon Bleu Culinary Arts - Diploma
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The objective of the certificate program in Le Cordon Bleu
culinary arts is to provide students with the principles and
techniques of professional culinary arts production. You can gain
the foundation and technical skills necessary for a career in the
food service industry. You have the opportunity to learn
sanitation and public health requirements, knife skills and basic
cooking techniques, and baking and pastry concepts. In addition,
you can test your skills at our student-run restaurant and
through an externship in a professional environment.
Le Cordon Bleu Hospitality & Restaurant Management -
Associate of Occupational Studies
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Le Cordon Bleu College of Culinary Arts Los Angeles is pleased to
offer one of the best programs for anyone - anywhere - who wants
to run or own a restaurant. We have trained thousands of people
in the culinary arts who are currently working for world famous
restaurants, spas, hotels and cruise lines. At Le Cordon Bleu
College of Culinary Arts Los Angeles you'll find not only what
you want for a career as a professional restaurant manager or
owner - but what you need as well.
Le Cordon Bleu Pâtisserie & Baking - Diploma
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Our Diploma in Le Cordon Bleu Culinary Arts also provides the
prestige of Le Cordon Bleu training coupled with practical
hands-on kitchen skills development.
The Diploma in Le Cordon Bleu Culinary Arts provides a solid
foundation for students who are interested in a career in
Culinary Arts. The curriculum is designed to focus specifically
on hands-on training in a kitchen setting.
The curriculum for the program is structured to provide a solid
culinary arts education for students training to become cooks and
apprentice chefs. Our courses give you the opportunity to:
- Acquire the qualities of a professional, entry-level cook,
including stamina, dexterity, hand-eye coordination, the ability
to work with others, timing, and the artistry of food preparation
- Learn and effectively practice advanced technical skills in
food preparation and service
- Understand the principles of food identification
- Gain an appreciation for the history, evolution, and
international diversity of the culinary arts
- Develop a sense of professionalism necessary for working
successfully in the food-service and hospitality industry
Students must successfully complete all program requirements in
order to graduate from the Le Cordon Bleu Culinary Arts Program.
Students completing the diploma program will receive a Diploma in
Le Cordon Bleu Culinary Arts.
Associate of Applied Science in Le Cordon Bleu Pâtisserie
& Baking
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Our school is proud to offer an Associate of Applied Science
degree in Le Cordon Bleu Pâtisserie & Baking. These
programs are the crčme de la crčme of pastry and
baking education.
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 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 Los Angeles does
not guarantee employment or salary.
