Le Cordon Bleu of Miami
Located near beautiful Miami, Florida, the college combines the
qualities of a modern culinary school renown culinary programs
and a top vacation destination. For you, this means a learning
environment of opportunity, excitement, and fun. 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
culinary program with global recognition, LCB Miami 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 are
expected to apply their newly acquired skills in the "real"
world. Graduates should be prepared to assume positions such as
cook, apprentice chef, caterer, or kitchen 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 Science
LCB Miami's partnership with the Le Cordon Bleu College of
Culinary Arts combines classical French techniques with modern
American technology. Students will be 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 culinary program, students can learn classical
cooking methods and the qualitative aspects of food preparation,
including nutrition and sanitation. Laboratory sessions can
enable students to achieve proficiency by meeting the rigorous
standards established by the curriculum and defined by
experienced chef instructors.
Students can 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 can 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.
* Program is offered either as a 60- or 84-week degree.
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Le Cordon Bleu Foundation of Culinary Arts - Diploma
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The diploma program in Le Cordon Bleu Foundation of Culinary Arts
is designed to provide the theoretical foundation and technical
skills necessary for success in the food service industry. It has
been developed in response to student interest and industry
demands. This program is aimed to give students the background
and expertise necessary to enter the food service industry in
entry- to mid-level positions, and to advance through a variety
of related positions.
Le Cordon Bleu's partnership with the Le Cordon Bleu Institute of
Culinary Arts Miami combines classical French techniques with
innovative American technology. It combines classical methodology
with a contemporary philosophy and includes over 450 specific
proficiencies.
The program represents a complete, well-rounded curriculum that
provides a foundation for students to enter the food service
industry in any of a multitude of positions. The program is
designed to be 15 months in length: 12 months on campus followed
by a 3-month externship where students can apply their newly
acquired skills in the "real" world.
Graduates should be prepared to assume positions such as cook,
apprentice chef, personal chef or caterer in settings such as
restaurants, hotels, schools, bakeries and resorts.
Le Cordon Bleu Pâtisserie & Baking - Diploma
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Would you like to be the creative force that designs beautiful
desserts and bakes delicious breads? The Le Cordon Bleu
Pâtisserie & Baking program at Le Cordon Bleu Las Vegas
is for you! In this innovative Le Cordon Bleu Pâtisserie
& Baking program, the core curriculum is based on hands-on
teaching with an emphasis on pâtisserie and baking
expertise.
With the guidance of our experienced chef-instructors, students
can examine a variety of styles and develop a unique style they
can call their own. Become familiar with various types of
equipment during your experience and you could become a true
asset to any restaurant!
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.
The 60-week Associate of Applied Science Degree program includes
general-education courses in addition to hands-on kitchen
classes.
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 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.