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Study at Le Cordon Bleu Schools North America

Profile of Le Cordon Bleu Schools North AmericaLe Cordon Bleu is widely recognized as one of the world's oldest and largest institutes of learning for hospitality management and the culinary arts. The school originated in Paris in 1895 and quickly became one of the most esteemed cooking schools in the world. Over time, branches opened up in several countries, including England, Australia, South Korea, Japan, Peru, and Thailand. In 1999, Le Cordon Bleu teamed with a U. S. post-secondary education corporation to create a North American branch of the school. This partnership blended classical culinary techniques with modern technology and practical training in a new institution offering dedicated culinary students across the nation a quality education. This institution, Le Cordon Bleu Schools North America, today has 13 campuses stretching across ten states. Points of Distinction
  • Hands-on education
  • Numerous in-house kitchens
  • Programs include essential business concepts
  • Carries distinctive international reputation
Course Topics

Students in any of the school's programs receive basic cooking skills and also the tools to create their own recipes and techniques. Programs include Culinary Arts, Patisserie and Baking Arts, and Hospitality and Restaurant Management. Both certificates and Associates Degrees are offered within each program. Le Cordon Bleu Schools North America AdmissionsApplicants with a positive attitude, love of cooking, and energetic approach are looked upon as ideal candidates for admission. Also, a high school diploma or its equivalent is required. An application can be obtained by calling the school's toll-free number to speak with one of its admissions representatives or by using the online contact form. Le Cordon Bleu Schools North America Faculty QualityFaculty members are professional chefs who understand how to create the best possible blend of classical French cooking and modern technology. Instructors utilize the latest in kitchen equipment to give their students the highest quality training on menu and meal preparation. Le Cordon Bleu Schools North America Student Enrolment

Students at Le Cordon Bleu Schools North America are career-oriented and ready for success in the culinary world. Its student population is truly diverse; learners come from all age groups, backgrounds, and educational levels. Le Cordon Bleu Schools North America Student LifeThe student experience at the schools includes the opportunity to participate in extracurricular activities such as student clubs, guest lectures by local and celebrity chefs, and continuing education sessions with Le Cordon Bleu International chefs. All campuses have in-house kitchens well-stocked with the latest in kitchen equipment. Students practice in an atmosphere reflecting the highest standards of culinary excellence and tradition but get to do so with the benefit of modern technologies.

Programs of Study
(Note:Not all programs are necessarily available at all locations. )

Culinary Arts and Pastry
  • Baking and Pastry Arts/Baker/Pastry Chef
  • Cooking and Related Culinary Arts General
  • Culinary Arts/Chef Training
  • Food Preparation/Professional Cooking/Kitchen Assistant
Hospitality Management
  • Hospitality Administration/Management General
  • Restaurant Culinary and Catering Management/Manager
  • Restaurant/Food Services Management
Management and Administration
  • Restaurant Culinary and Catering Management/Manager

Le Cordon Bleu Schools North America Degrees or Coursework(Note:Not all degrees and coursework are necessarily available for all programs of study. )

Degrees or Coursework
  • Associate
  • Bachelor
  • Certificate
  • Diploma

Le Cordon Bleu Schools North America Campus LocationsArizona
  • Scottsdale
  • Pasadena
  • San Francisco
  • Miramar
  • Orlando
  • Tucker
  • Chicago
  • Cambridge
  • Mendota Heights
  • St. Peters
  • Las Vegas
  • Portland
  • Pittsburgh
  • Austin
  • Dallas

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