Home
Program Information
Contact Information
First Name: *
Last Name: *
Address: *
Address 2: *
City: *
State/Province: *
ZIP Code: *
Country: *
E-mail: *
Confirm E-mail: *
Work Phone: *
Home (or Cell) Phone: *
Contact me: *
during the
Additional Information
High School Graduation: * (e.g., 2002)
* Yes, please send me the AllCulinarySchools.com monthly newsletter with the latest career info. I have read and agree to the privacy policy.
  
Le Cordon Bleu College of Culinary Arts Atlanta
1927 Lakeside Parkway
Tucker, GA 30084


Le Cordon Bleu College of Culinary Arts

Located in Atlanta, Georgia, the Le Cordon Bleu College of Culinary Arts offers students the unparalleled combination of a world class training and a city that's one of the world's top meeting, convention and tradeshow destinations. That means opportunity, excitement and fun while you learn. 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.

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, manager, kitchen, or caterer 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 - Certificate

Our Le Cordon Bleu Culinary Arts Certificate program is designed to provide skill training and education for cooks and apprentice chefs. Developed in response to student interest and industry demands, the curriculum gives students the opportunity to:

  • Acquire the attributes of a professional, entry-level cook, including stamina, dexterity, timing, hand-eye coordination, the ability to work with others and the artistry of food presentation
  • Learn and effectively practice technical skills in food preparation and service
  • Become familiar with baking and pastry, garde manger work and plate presentation
  • Understand the principles of food identification and food/beverage composition
  • Gain appreciation for the history, evolution and international diversity of the culinary arts
  • Develop the personal sense of professionalism necessary for working successfully in the food service/hospitality industry
  • Learn and practice proper sanitation procedures
  • Become familiar with French culinary terms and techniques used worldwide
Learn More