Le Cordon Bleu College of Culinary Arts

Located in beautiful Las Vegas, Nevada, the College boasts the combination of a world class training center and one of the world's top vacation 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.

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 program with global recognition, Le Cordon Bleu College of Culinary Arts Las Vegas 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 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.

Le Cordon Bleu Culinary Arts - Associate of Occupational Science

Le Cordon Bleu's partnership with the Le Cordon Bleu College of Culinary Arts Las Vegas combines classical French techniques with innovative American technology. Students are 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 program, students are expected to learn classical cooking methods and the qualitative aspects of food preparation, including nutrition and sanitation. Laboratory sessions enable students to achieve proficiency by meeting the rigorous standards established by the curriculum and defined by experienced chef instructors. Students 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 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.

*This program is offered as a 60-week and 84-week program. For more information please contact Le Cordon Bleu College of Culinary Arts.

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.

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 Las Vegas.