 Matching degree(s) offered by:
Le Cordon Bleu
Le Cordon Bleu Patisserie and Baking (Diploma) ( Know More)
Our school is proud to offer a Diploma in Le Cordon Bleu Pâtisserie & Baking. These programs are the crème de la crème of pastry and baking education.
The 36-week Diploma program offers a comprehensive sequential course of study of the baking and pastry arts fundamentals,
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.
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Le Cordon Bleu Culinary Arts (Diploma) ( Know More)
Our Diploma in Le Cordon Bleu Culinary Arts also provides the prestige of Le Cordon Bleu training coupled with practical hands-on kitchen skills development.
Program Objectives – Diploma/Cert Le Cordon Bleu Culinary Arts
The Diploma in Le Cordon Bleu Culinary Arts provides a solid foundation for students who are interested in a career in Culinary Arts. The curriculum is designed to focus specifically on hands-on training in a kitchen setting.
The curriculum for the program is structured to provide a solid culinary arts education for students training to become cooks and apprentice chefs. Our courses give you the opportunity to:
• Acquire the qualities of a professional, entry-level cook, including stamina, dexterity, hand-eye coordination, the ability to work with others, timing, and the artistry of food preparation
• Learn and effectively practice advanced technical skills in food preparation and service
• Understand the principles of food identification
• Gain an appreciation for the history, evolution, and international diversity of the culinary arts
• Develop a sense of professionalism necessary for working successfully in the food-service and hospitality industry
Students must successfully complete all program requirements in order to graduate from the Le Cordon Bleu Culinary Arts Program. Students completing the diploma program will receive a Diploma in Le Cordon Bleu Culinary Arts.
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Le Cordon Bleu Patisserie and Baking (Associate) ( Know More)
Our school is proud to offer an Associate of Occupational Studies degree in Le Cordon Bleu Pâtisserie & Baking. These programs are the crème de la crème of pastry and baking education.
The 60-week Associate of Occupational Studies 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.
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Le Cordon Bleu Hospitality and Restaurant Management (Associate) ( Know More)
Le Cordon Bleu Hospitality and Restaurant Management
Associate of Occupational Studies
The curriculum for this program was established in partnership with Le Cordon Bleu and is based on the LCB Restaurant Management Program developed in South Australia in 1992.
In order to meet the demand for qualified hospitality management professionals, the program is designed to help prepare graduates aspiring to pursue employment opportunities in restaurant management. The program teaches theoretical and practical management, cuisine, and wine training. A high level of professional performance and appearance is expected due to the nature of the program.
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Le Cordon Bleu Culinary Arts (Associate) ( Know More)
Get the Culinary Arts Education That Can Help You Become a Chef!
Great restaurants are known for their chefs, and most great chefs are born out of their culinary education.
Our Associate of Occupational Studies (AOS) Degree in Le Cordon Bleu Culinary Arts integrates the time-honored traditions of Le Cordon Bleu with contemporary cooking techniques and strong kitchen-management skills training.
Program Objectives – Associate of Occupational Studies Le Cordon Bleu Culinary Arts
The Le Cordon Bleu Culinary Arts Program emphasizes comprehensive, practical training in the culinary arts with elements of management and pastry preparation.
The curriculum for the program is structured to provide a solid culinary arts education for students training to become cooks and apprentice chefs. Our courses give you the opportunity to:
• Acquire the qualities of a professional, entry-level cook, including stamina, dexterity, hand-eye coordination, the ability to work with others, timing, and the artistry of food preparation
• Learn and effectively practice advanced technical skills in food preparation and service
• Understand the principles of food identification
• Gain an appreciation for the history, evolution, and international diversity of the culinary arts
• Develop a sense of professionalism necessary for working successfully in the food-service and hospitality industry
Students in the Associate of Occupational Studies Degree Program will also have the opportunity to:
• Become familiar with purchasing and inventory controls, front-of-the-house operations and basic principles of kitchen management
• Partake in general education courses including Marketing and Interpersonal Communication, which can enhance the educational experience and support the AOS Degree Award.
Students must successfully complete all program requirements in order to graduate from the Le Cordon Bleu Culinary Arts Program. Students successfully completing all requirements for the AOS program will receive an Associates of Occupational Studies Degree in Le Cordon Bleu Culinary Arts.
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Le Cordon Bleu Hospitality and Restaurant Management (Associate) ( Know More)
Le Cordon Bleu Hospitality and Restaurant Management
Associate of Occupational Studies
The curriculum for this program was established in partnership with Le Cordon Bleu and is based on the LCB Restaurant Management Program developed in South Australia in 1992.
In order to meet the demand for qualified hospitality management professionals, the program is designed to help prepare graduates aspiring to pursue employment opportunities in restaurant management. The program teaches theoretical and practical management, cuisine, and wine training. A high level of professional performance and appearance is expected due to the nature of the program.
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