Classic Culinary Techniques Combined with Modern Innovations!

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Each of Le Cordon Bleu institutions is accredited by accreditors recognized by the United States Department of Education.Le Cordon Bleu College of Culinary Arts in Chicago is regionally accredited by the Higher Learning Commission located at 230 South LaSalle Street, Suite 7-500, Chicago, IL 60604, 312.263.0456 or 800.621.7440. www.hlcommission.org.

All other Le Cordon Bleu institutions are nationally accredited by the Accrediting Council for Independent Colleges and Schools (ACICS) and/or the Accrediting Commission of Career Schools and Colleges (ACCSC).

The Accrediting Council for Independent Colleges and Schools (ACICS) is located at 750 First Street, NE, Suite 980, Washington, DC 20002-4241, www.acics.orgThe Accrediting Commission of Career Schools and Colleges (ACCSC) is located at 2101 Wilson Blvd., Suite 302, Arlington, VA 22201, www.accsc.org

Le Cordon Bleu Culinary Schools

Classic Culinary Techniques Combined with Modern Innovations

Drawing upon over a 100 year heritage of culinary excellence; Le Cordon Bleu College of Culinary Arts represents classic culinary techniques with modern innovations and the latest in global cuisine. Le Cordon Bleu Schools in North America provide a creative and supportive community where passionate individuals can immerse themselves in the culinary world. Here, culinary school students work alongside caring, experienced chef instructors and are taught the skills necessary to help pursue a professional career in the culinary/hospitality industry.

Over 16 Le Cordon Bleu locations nationwide:

ATLANTA, GA ~ AUSTIN, TX ~ BOSTON, MA ~ CHICAGO, IL ~ DALLAS, TX ~ LAS VEGAS, NV ~ LOS ANGELES, CA ~ MIAMI, FL ~ MINNEAPOLIS, MN ~ ORLANDO, FL ~ PORTLAND, OR ~ SACRAMENTO, CA ~ SAN FRANCISCO, CA ~ SCOTTSDALE, AZ ~ SEATTLE, WA ~ ST. LOUIS, MO

Culinary Arts Program

In the time-honored traditions of Le Cordon Bleu, the culinary arts program provides students the opportunity to develop their skills through demonstration followed by hands-on practical application in professionally-equipped kitchen labs. As part of this dynamic environment, students are immersed in the culinary/hospitality world, spending a significant time in the kitchen applying skills and techniques. The Le Cordon Bleu culinary arts program teaches classical and creative cooking methods, in addition to American regional and international cuisine; food science, as well as concepts in baking and pastry. Students find themselves immersed in stimulating as well as nurturing environments where dedicated, professional chef-instructors pass on their skills, experience and knowledge. Our various culinary arts programs are for those looking for a solid culinary arts education, starting on the path as a culinary professional in restaurants, hotels, resorts, professional kitchens, and more.

Baking and Pastry School Programs

For those whose culinary passions involve the pâtisserie and baking arts, the Le Cordon Bleu can provide a winning recipe of intensive, practical and comprehensive training and education. This professional baking and pastry school covers an array of skills including artisan bread production; design and creation of chocolate/sugar showpieces; classic European pastry production; fine pâtisserie and more. Our college of culinary arts exposes students to the different styles and experiences of our chef-instructors who encourage each student to explore and develop his or her own distinct style and creativity.