Le Cordon Bleu College of Culinary Arts

Le Cordon Bleu College of Culinary Arts is located in Mendota Heights, a suburb of Minneapolis/St. Paul, Minnesota. Le Cordon Bleu College of Culinary Arts (formerly a part of Brown College), has provided quality education to students for over 5 years. In 1999, it was the first school in the US to partner with the acclaimed Le Cordon Bleu Program. The school offers a progressive, comprehensive culinary education taught in a modern facility.

We offer:

A Le Cordon Bleu education in as little as 15 months.
Through its Le Cordon Bleu Program, the College allows students to earn a Specialized Associates Degree in Le Cordon Bleu Culinary Arts in as little as 15 months. In addition, graduates of the Program also earn the coveted Le Cordon Bleu Diplōme!

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 Applied Science

Training through Le Cordon Bleu Culinary Arts Program 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 is rigorous, but highly rewarding.

Le Cordon Bleu Pātisserie and Baking - Associate of Applied Science

The Le Cordon Bleu Pātisserie and Baking Program is an intensive 15-month Program. The core culinary curriculum is based on the hands-on teaching of Pātisserie 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 Pātisserie, 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 Pātissier in a large operation or the principal Pastry Chef in a small restaurant environment.

*The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu BV.

Information

If you are interested in this school and would like to find out more, please Request Information from Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul.