Few institutions possess the prestigious reputation of Le Cordon Bleu. This internationally renowned school for the culinary arts has become synonymous with expertise, innovation, tradition and refinement; qualities which are nurtured by the school.

Le Cordon Bleu's name traces back to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500's. The awarded medallion, called the Cross of the Holy Spirit, was suspended from a Blue Ribbon... or "Le Cordon Bleu".

At the end of the 19th century, a recipe collection, entitled "La Cuisiniére Cordon Bleu," was published to much acclaim, and the success prompted its publishers to open a culinary school, in Paris, with the cordon bleu designation. The reputation of the school spread rapidly, within France and beyond. The first Russian student was admitted in 1897; the first Japanese student in 1905. Since then, students from throughout the world have trained in the culinary arts at Le Cordon Bleu; including Chinese government sponsored students from Shanghai.

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If you're looking for chef schools, pastry and baking arts classes, or hospitality and restaurant management programs, there is a Le Cordon Bleu program for you. We invite you to request more information about Le Cordon Bleu.
 
Culinary

The Le Cordon Bleu Culinary Arts Program provides an intensive course of study leading to a degree in the Culinary Arts. Rigorous and comprehensive, our programs prepare students for professional entry into the foodservice industry. Our curriculum integrates classical and modern culinary techniques with strong kitchen management skills.

Our professional cooking programs provide an international look at culinary arts, emphasizing the principles and procedures as well as the history, evolution and diversity. Students are instructed on how to prepare breads, pastries, desserts, appetizers, soups, sauces, vegetables, garde manger, charcuterie and entrees. They are also instructed in the identification, fabrication, and portioning of meats, poultry, and fish.

Our culinary arts programs stress professional kitchen management skills including sanitation, hygiene, safety procedures, cost control, human resource management and styles of table service.

 
Pâtisserie and Baking

The Le Cordon Bleu Pâtisserie and Baking Program provides comprehensive study with an emphasis on the hands-on application of fundamental techniques and ingredient functions.

Our Patisserie and Baking arts schools programs provide students with the hands-on training in four areas: breads and doughs; cakes; service pastry and desserts; and chocolate, confectionery and show pieces.

During the breads and doughs module students receive hands-on instruction in breakfast and tea pastries, French pastries, quick breads as well as numerous variations of pies, short and cookie doughs.

The cakes module focuses on basic cakes and icings, assembling and decorative finishing techniques, classic and contemporary European-style cakes and cheesecakes, specialty cakes and wedding cakes.

Service pastry and desserts include: soufflés, frozen desserts, petits fours, buffet pastries, and advanced decorative techniques for plating desserts.

The chocolate, confectionery and show pieces module introduces students to candy-making, techniques of working with chocolate, producing chocolate candies, pulling and blowing sugar, sugar casting and creating elaborate show pieces.

In addition, the curriculum includes professional development courses on safety and sanitation, nutrition and human resource management.
 
Le Cordon Bleu Hospitality

The restaurant industry employs 11 million people, making it the nation's largest employer outside of the government. The Bureau of Labor Statistics predicts the restaurant industry's growth will be 30 percent over the next two years. Industry professionals and owners indicate that the biggest challenge facing the industry is finding educated, competent, and well-trained management personnel to handle this growth.

In order to meet the demand for qualified hospitality professionals, Le Cordon Bleu Schools North America now offers the Le Cordon Bleu Hospitality & Restaurant Management Program. This dynamic program permits career-minded students to enter the workforce ready for the challenges in this exciting industry. The Le Cordon Bleu Hospitality & Restaurant Management Program prepares graduates aspiring to seek employment at a range of levels in hospitality and restaurant management. Courses will span the gap between the kitchen and the dining room. Students who successfully complete the program will be schooled in all aspects of managing hospitality facilities.

If you are an ambitious individual and want to develop the tools to be successful in this highly competitive and rewarding industry, then this program is for you. You can be a part of the best when you enter the Le Cordon Bleu Hospitality & Restaurant Management Program. Its specific focus on the hotel, restaurant and resort industry provide graduates with the knowledge and skills to succeed...in the world's fastest-growing industry.

Whether you're a high school graduate or looking for a career change, this program is designed to build on your natural ability and talent, adding a defined set of technical and business skills, industry experience and unrivalled professionalism. Global research tells us that these are the qualities required by the hospitality industry today...and in the future.

 
Le Cordon Bleu College of Culinary Arts Las Vegas is a branch campus of Scottsdale Culinary Institute, Scottsdale, AZ. Le Cordon Bleu College of Culinary Arts Atlanta is a branch campus of Western Culinary Institute, Portland, OR. Le Cordon Bleu College of Culinary Arts Miami is a branch campus of Pennsylvania Culinary Institute, Pennsylvania, PA.
 
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