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| Type | Private, for-profit |
|---|---|
| Active | 1986–2017 |
| President | Jacob C. Elsen |
| Executive Chef | JonPaul Hutchins |
| Address | 8100 East Camelback Road
,
,
,
|
| Website | http://www.chefs.edu/ |
Scottsdale Culinary Institute is a Le Cordon Bleu Schools North American affiliate and offers Bachelor of Arts degrees in Le Cordon Bleu Culinary Management and Le Cordon Bleu Hospitality and Restaurant Management and Associate of Occupational Studies degrees in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Pâtisserie and Baking and Le Cordon Bleu Restaurant and Hospitality Management and certificates in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Pâtisserie and Baking.
Bachelor's degrees:
Bachelor of Arts Degree in Le Cordon Bleu Culinary Management:
- Concepts include buffet catering, supervision and management, international cuisine, economic theory.[2]
Bachelor of Arts Degree in Le Cordon Bleu Hospitality and Restaurant Management:
- Explores cultural and legal influences on the hospitality industry.
- Classes include Tourism and Hospitality Business, Organizational Philosophy, Hospitality Marketing Management, Environmental Science and much more.[3]
Associate of Occupational Studies Degrees:
Le Cordon Bleu Culinary Arts:
- Training program discusses classic cooking methods, nutrition, product quality, cost control, effective communication techniques.[4]
Le Cordon Bleu Hospitality and Restaurant Management:
- Explores practical management techniques, effective professional communication, Le Cordon Bleu cuisine, and human resource management.[5]
Le Cordon Bleu Pâtisserie and Baking:
- Includes basic culinary techniques, tools and equipment, artisan bread production, European pastry production, design and creation of chocolate/sugar showpieces.[6]
Certificate Programs:
- Le Cordon Bleu Pâtisserie and Baking
- Le Cordon Bleu Culinary Arts
Camelback Campus is the main campus for Scottsdale Culinary Institute and is housed in a former country club overlooking the Camelback Mountain. Camelback Campus houses administrative offices, numerous classrooms and kitchens,and L’Ecole, a student-run 100-seat restaurant. L’Ecole serves as an operations classroom and instructional laboratories.
The SkyBridge facility is an expansion of the Camelback Main Campus. It is located in Old Town Scottsdale, Arizona, minutes away from the main campus. The facilities at SkyBridge Campus include:
- administrative offices
- classrooms and kitchens
- The Main library
- L’Academie, another student-run bistro-style restaurant[1]
- Culinary Training, Culinary Education Archived 2008-05-09 at the Wayback Machine
- Restaurant Management Training – Scottsdale Arizona Archived 2008-05-09 at the Wayback Machine
- Le Cordon Bleu Training Archived 2008-05-09 at the Wayback Machine
- Restaurant Management Program Area Archived 2008-05-09 at the Wayback Machine
- Patisserie Chef Training, Pâtisserie Chef Training Archived 2008-05-15 at the Wayback Machine
- Accredited Institutions Archived January 3, 2008, at the Wayback Machine
Le Cordon Bleu [lə kɔʁdɔ̃ blø] (French for "The Blue Ribbon") is an international chain of hospitality and culinary schools teaching French cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution is the most extensive network of hospitality and culinary schools in the world, consisting of 35 institutes in 20 countries. Le Cordon Bleu has over 20,000 students of many different nationalities.[1]
 |
|
| Established | 1895 |
|---|---|
| Address | Worldwide |
| Nickname | LCB |
| Website | www.cordonbleu.edu |
The origin of the school name may come from the French Royal and Catholic Ordre des Chevaliers du Saint Esprit. This was a select group of the French Nobility that had been knighted. The first creation of Royal Knights at the French Court was performed in 1576. The French Order of the Holy Spirit was for many centuries the most important highest distinction of the French Kingdom. Each member was awarded the Cross of the Holy Spirit, which hung from a blue silk ribbon. According to one story, this group became known for its extravagant and luxurious banquets, known as "cordons bleus". At the time of the French Revolution, the monarchy and the Order were abolished, but the name remained synonymous with the excellent French cooking. Another theory has it that the blue ribbon simply became synonymous with excellence, and this was later applied to other fields such as cooking.[2]
The name was adopted by a French culinary magazine, La Cuisinière Cordon Bleu, founded by Marthe Distel in the late 19th century.[2] The magazine began offering lessons by some of the best chefs in France. This grew to become a cooking school that opened in Paris in 1895 and which became recognized as one of the most elite cooking schools in the world. The school closed during the German occupation of Paris (1940–44). After the war, Madame Elisabeth Brassart relaunched the school both on rue du Faubourg Saint Honoré in Paris and at the Chateau de Montjean.
Brassart managed the school until 1984; at the age of 87 she retired. She sold the school to the previous owner, André J. Cointreau, a descendant of both the Cointreau and Rémy Martin dynasties.
In the United States, 16 schools operated under the "Le Cordon Bleu North America" name through a licensing agreement with Career Education Corporation (CEC), a for-profit education company based in Chicago, Illinois.[6][7][8] In 2009, the license was estimated to be worth $135 million.[9]
However, in light of the gainful employment rules implemented by the US Department of Education in 2015, CEC, which owned and operated the US schools, made the decision to sell the 16 campuses. When they failed to find a buyer[7][10][11] they announced on 16 December 2015 that they will close all 16 Cordon Bleu campuses in the United States teaching out the program through September 2017.[10][12][7] Their last new students were accepted in January 2016.[10][7] In 2014, Le Cordon Bleu North America generated $178.6 million in revenue and $70.6 million of operating losses.[13]
In June 2016, The Securities and Exchange Commission requested documents and information regarding Career Education's fourth quarter 2014 classification of its Le Cordon Bleu campuses.[14]
Independent of the Le Cordon Bleu North America Schools, Le Cordon Bleu has maintained a presence in the United States through their US office, Le Cordon Bleu Inc. Established in 1992, Le Cordon Bleu Inc, in New York City, serves to assist US students who wish to study abroad.[15]
- California Culinary Academy
- Le Cordon Bleu College of Culinary Arts Atlanta
- Texas Culinary Academy
- Le Cordon Bleu College of Culinary Arts in Boston
- Cooking and Hospitality Institute of Chicago
- Le Cordon Bleu Institute of Culinary Arts – Dallas
- Le Cordon Bleu College of Culinary Arts Las Vegas
- Le Cordon Bleu College of Culinary Arts Los Angeles — Pasadena, California.
- Le Cordon Bleu College of Culinary Arts Miami
- Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul
- Orlando Culinary Academy
- Le Cordon Bleu College of Culinary Arts in Portland — formerly the Western Culinary Institute.
- Le Cordon Bleu College of Culinary Arts in Sacramento — California.
- California Culinary Academy.
- Le Cordon Bleu College of Culinary Arts Scottsdale — formerly Scottsdale Culinary Institute.
- Le Cordon Bleu College of Culinary Arts Seattle
- "Le Cordon Bleu Tuition Forgiveness". studentloansresolved.com. 6 March 2019. Archived from the original on 7 March 2019. Retrieved 7 March 2019.
- Le Cordon Bleu. "A Brief History". Ibiblio.org. Retrieved 2012-01-23. correlates to accounts in the school's introductory text of Le Cordon Bleu at Home and other books.
- "Dione Lucas - A tribute". Adgitadiaries.blog-city.com. Archived from the original on 2012-02-19. Retrieved 2012-01-23.
- A message from school president André J. Cointreau at Le Cordon Bleu Archived August 15, 2013, at the Wayback Machine
- Cordonbleu.edu/usa: Official Le Cordon Bleu USA website. accessed 21 December 2015.
- "Le Cordon Bleu schools in the U.S". cordonbleu.edu. Retrieved 2012-01-23.
- Cordonbleu.edu/usa: Le Cordon Bleu USA discontinuing in the USA acknowledgment. accessed 21 December 2015.
- Davis, Janel (December 19, 2014). "Le Cordon Bleu culinary colleges for sale". ajc.com. The Atlanta Journal-Constitution. Retrieved January 22, 2015.
- "Archived copy". Archived from the original on 2015-12-19. Retrieved 2015-12-18. |Retrieved December 17, 2015
- STRAHLER, STEVEN R. (December 16, 2015). "Classes out for good at Le Cordon Bleu". Crain Communications.
- "Le Cordon Bleu USA International Office". www.cordonbleu.edu. Retrieved 2017-07-17.
- "Le Cordon Bleu course information". cordonbleu.edu. Retrieved 2012-01-23.
- Cordon Bleu sues Manitoba eatery, Winnipeg Sun, January 23, 2008. Archived January 25, 2008, at Archive.today
- Sears, Neil (2008-06-06). "Cookery school siege standoff". Daily Mail. Retrieved 2012-01-23.
- Smith-Squire, Alison (2017-01-23). Daily Mail http://www.dailymail.co.uk/news/article-4146556/How-lemon-tart-bullies-ruined-40-000-Cordon-Bleu-dream.html. Retrieved 2017-01-23. Missing or empty |title= (help)
- Grimes, William. "Julia Child's Memoir of When French was Scary", The New York Times, 8 April 2006.
- "5 Things About Le Cordon Bleu Culinary School | All Culinary Schools". All Culinary Schools. Retrieved 2018-11-02.
- Flinn, Kathleen. "NPR's Talk of the Nation: 'The Sharper Your Knife, the Less You Cry'". NPR.org. Retrieved 2012-01-23.
- . NPR: https://www.npr.org/templates/story/story.php?storyId=15732097. Missing or empty |title= (help)
- Le Cordon Bleu USA: Campus Locations . accessed 21 December 2015.
Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in 1983. The school was accredited by the Higher Learning Commission and was located in Chicago, Illinois. The school offered an Associate of Occupational Studies degree and Certificate Program in Le Cordon Bleu Culinary Arts and an Associate of Occupational Studies degree in Le Cordon Bleu Pâtisserie and Baking.[3]
| Type | For Profit |
|---|---|
| Active | 1983–2017 |
| President | Interim |
| Address | 361 West Chestnut
,
,
,
Chicago, IL 60610 United States |
| Affiliations | American Association of Collegiate Registrars and Admissions, American Culinary Federation. ,[1] American Institute of Wine and Food, Career College Association, Chicago Chamber of Commerce, Food Educator Network International, Illinois Restaurant Association, International Association of Culinary Professionals, National Association of Student Financial Aid Administrators, National Restaurant Association, Retail Bakers' Association, River North Association, World Association of Chefs Societies.[2] |
| Website | Le Cordon Bleu College of Culinary Arts in Chicago |
Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in May 1983. The school was designed to prepare students for careers in the culinary arts. Linda Calafiore, a successful cook, established the school using traditional European teaching methods.[4] Since its opening, the school has had thousands of graduates, many of whom went on to work in restaurants around the nation.
The school expanded in 1989 and received degree-granting authorization in 1991. Le Cordon Bleu College of Culinary Arts in Chicago was acquired on February 1, 2000, by the Career Education Corporation. In June 2000, the school became affiliated with Le Cordon Bleu. The Higher Learning Commission accredited the school in 2003.
The campus was again expanded in 2004. Due to demand for the Le Cordon Bleu Program, additional kitchen space was required. Five new industry-current kitchens were built, along with two classrooms and a modern computer lounge.[5]
In December 2016, Career Education Corporation announced that it would no longer be enrolling students for its Le Cordon Bleu program on campuses across the United States. They closed the program entirely by September 2017. Todd Nelson, CEO of Career Education, cited federal regulations limiting loans for students at and continuing pressures on predatory practices by for-profit institutions as reasons for the closures.[6]
- Culinary Arts
Le Cordon Bleu College of Culinary Arts in Chicago offers Associate, Certificate and Diploma programs in Le Cordon Bleu Culinary Arts that combine French methods with modern American practices.[7]
- Pâtisserie and Baking
The school offers Associate, Certificate and Diploma programs in Le Cordon Bleu Pâtisserie and Baking that can lead to an entry-level position as a pastry cook or bread shaper.[7]
- Culinary arts programs at Le Cordon Bleu College of Culinary Arts in Chicago Archived 2013-07-27 at the Wayback Machine
 |
|
| Type | for-profit school |
|---|---|
| Active | 1946–2017 |
| Address | 1345 Northland Dr.
,
,
,
Mendota Heights, MN 55120 United States
 44°51′54″N 93°9′48″WCoordinates: 44°51′54″N 93°9′48″W |
| Campus | Urban |
| Website | www.browncollege.edu |
Sanford-Brown College, with campuses located in Mendota Heights and Brooklyn Center, Minnesota, United States, was formed when Brown College merged with Sanford–Brown in March 2014, to form Sanford-Brown College. These campuses were part of a larger group of schools under the same general heading.[1] Generally each campus was separately administered, although the two in Minnesota, under the heading of "Brown College", were under the same president (later director). Like the rest of this system, Brown College was a for-profit school and a subsidiary of Career Education Corporation. The College offered programs in the areas of Broadcasting, Game Design, Visual Communications, Network, Business Management, Medical Assisting, and Criminal Justice. The school ran on 5 week modules continuously throughout the year, with week breaks in July and December.
In May 2015 Career Education Corporation announced the closure of all remaining Sanford–Brown schools.[2]
The school was originally established in 1946 as the American Institute of the Air by Richard and Helen Brown. The college originally occupied a seven-building campus on East Lake Street in Minneapolis, Minnesota. The initial campus was made up of old business buildings that were remodeled and refurbished. In 1954, the school changed its name to Brown Institute and then in 2001, it became Brown College. Richard and Helen retired in 1978 but were active participants in Brown events until their deaths in 1994.
In July 1986, due to enrollment increases and the lack of space that resulted, the school moved to a brand new facility on Lake Street and Hiawatha Avenue in Minneapolis. In 1997, it relocated again to a Mendota Heights, again due to space needs. Brown College further expanded in October 2001 when it opened its Brooklyn Center, a second campus in a suburb of the northwestern Twin Cities.
In April 2003, Career Education Corporation canceled the Electronics Technology program at Brown College. Electronics was one of the first programs established after the Broadcasting program, and was one of the programs that built Brown's reputation nationwide.
Career Education Corporation formed a partnership with Le Cordon Bleu, Paris, in January 1999. Brown was the first college in North America to include a Le Cordon Bleu Culinary Program. February 2005, Le Cordon Bleu began operating as a separate entity.
As of December 2011, the College suspended taking new students in Game Design & Development.[citation needed]
Sanford-Brown's Mendota Heights campus closed in January, 2017. In April of that year the final students finished their programs at the Brooklyn Center campus and the building was emptied.
Brown College had three schools offers Bachelor’s and associate degrees in the following areas:
- School of Broadcasting – Communication Studies Program, Radio Broadcasting Program and Television Production Program
- School of Design – Digital Photography, Interior Design, Visual communications Program, Graphic Design Program and Multimedia Program
- School of Technology – Game Design & Development Program, Information Technology Program and Network Development Program and Software Development Program
- Business Management – Business Management Program
- Criminal Justice – Criminal Justice Program[8]
- What is the Difference Between Regional and National Accreditation, Yahoo! Education website Archived 2008-01-19 at the Wayback Machine
- Types of Accreditation, Education USA website Archived 2007-11-14 at the Wayback Machine
- An Overview of U.S. Accreditation, by Judith S. Eaton, CHEA. Archived August 4, 2007.
- "GRAMS, Rod, (1948 - )". Biographical Directory of the United States Congress. Retrieved October 14, 2012.
- "GUNDERSON, Steven Craig, (1951 - )". Biographical Directory of the United States Congress. Retrieved October 14, 2012.
Le Cordon Bleu Institute of Culinary Arts in Pittsburgh was a cooking school in Pittsburgh, Pennsylvania, operating from 1986 to 2012. The institute offered a variety of specialized culinary degrees.[1]
| Type | Private |
|---|---|
| Active | 1986–2012 |
| President | William Hunt |
| Location | Pittsburgh
,
Pennsylvania
,
USA |
| Website | www.chefs.edu/pittsburgh |
LCB Pittsburgh was originally instituted as a branch campus of The Sawyer School. The Pennsylvania Institute of Culinary Arts obtained the campus in 1990 and subsequently earned an independent accreditation by the Accrediting Commission of Career Schools and Colleges. In early 2002, Pennsylvania Culinary Institute became a partner with the Le Cordon Bleu Schools in North America in order to offer Le Cordon Bleu culinary programs.
LCB Pittsburgh had four culinary areas of study:[2]
- Le Cordon Bleu Culinary Arts
- Le Cordon Bleu Pâtisserie & Baking
- Le Cordon Bleu Hospitality and Restaurant Management
- Le Cordon Bleu Culinary Techniques
LCB Pittsburgh awarded Associate of Specialized Technology degrees in the first three programs and a diploma in Le Cordon Bleu Culinary Techniques.
LCB Pittsburgh provided industry-style kitchens for student training. The facilities included a skill development kitchen; a stock, soup and sauce kitchen; a meat and poultry kitchen; a seafood/charcuterie kitchen; a pastry kitchen; a garde manger/classical/international cuisine kitchen; and multipurpose kitchens. The pâtisserie and baking kitchens included an American-style bakery kitchen, artisan bread kitchen, European-style pastry kitchen, cold and frozen dessert specialty kitchen, and a chocolate, candy and artistic sculpturing kitchen.
On January 18, 2011, LCB Pittsburgh announced that it would no longer be accepting students, as the school is to be closing.[3] The closing was the result of a combination of events, including the end of the school's lease and political pressure by the Obama administration and Senate Democrats on Career Education Corporation as a for-profit school. (The Department of Education's proposed "gainful employment" rule would deny federal funding to schools with graduates facing high proportions of debt related to their expected salaries.[3]) Current students were allowed to finish their programs before the school closed its doors at the end of 2012.[3]
- Pennsylvania Culinary Institute, About Archived 2008-05-09 at the Wayback Machine
- Pennsylvania Culinary Institute, Programs Archived 2008-05-09 at the Wayback Machine
Le Cordon Bleu of Culinary Arts in Austin (LCB-Austin) was a private school located in The Domain, a 235-acre (0.95 km2), multi-use park in Austin, Texas. The cooking school was affiliated with Le Cordon Bleu Schools North America.
Originally named Le Chef College of Hospitality Careers, Ronald F. Boston started the school as a chef-apprenticeship program in 1981. In 1999, the school was renamed Texas Culinary Academy. TCA was acquired by Career Education Corporation in August 2001. At Le Cordon Bleu College of Culinary Arts in Austin (formerly Texas Culinary Academy), cooking school students have the opportunity to receive Le Cordon Bleu's world-renowned culinary program in one of America's premier college towns.
LCB-Austin operated within a 52,000-square-foot (4,831.0 m2) facility that contained six 2,000-square-foot (185.8 m2) labs, classrooms, a student library, a computer lab, a restaurant, a cafe and a retail store. Also located within the facility was a 100-seat demonstration kitchen.
The school operated two on-campus restaurants. Ventana, a 100-seat restaurant which served classical French cuisine, opened in late 2002, and The Bleu River Grille is a casual coffee and sandwich shop.[1]
LCB-Austin offered an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts and certificates in Le Cordon Bleu Pâtisserie & Baking and Le Cordon Bleu Culinary Arts. All of the programs provided the theoretical foundation, culinary principles and technical skills based on traditions of Le Cordon Bleu.
| Type | Private, For Profit |
|---|---|
| Active | 1981–2017 |
| President | Steve Smith |
Academic staff |
49 |
| Students | 894 |
| Address | 11400 Burnett Road, Suite 2100
,
,
,
30.401242°N 97.721685°WCoordinates: 30.401242°N 97.721685°W |
| Campus | Urban |
| Website | http://www.chefs.edu/Austin |
The Le Cordon Bleu College of Culinary Arts in Portland, formerly the Western Culinary Institute (WCI), is a culinary school located in downtown Portland, Oregon, United States. The school is owned by the Career Education Corporation and it is also a partner with the French culinary institute Le Cordon Bleu.[1] As of 2006, the school had an enrollment of 805 students.[2] The school became affiliated with Le Cordon Bleu in 1999 and changed its name from the Western Culinary Institute to the current name in January 2010.[3]
 |
|
Former names |
Western Culinary Institute Horst Mager Culinary Institute |
|---|---|
| Type | For-profit college |
| Established | 1983 |
| President | Jon Alberts |
Academic staff |
135 |
| Undergraduates | 950 |
| Location | 600 SW 10th Ave., Suite 400
45.52021°N 122.68141°WCoordinates: 45.52021°N 122.68141°W |
| Campus | Urban |
| Nickname | WCI |
| Website | www.chefs.edu/portland/ |
Western Culinary Institute was established in 1983, by two local businessmen, Horst Mager and Donald Waldbauer, as the Horst Mager Culinary Institute.[3][4] In 1986, it adopted the name, Western Culinary Institute.[4] The school was purchased by the Career Education Corporation in 1996.[citation needed] In 1999, WCI partnered with Le Cordon Bleu so that their graduating students could get a Le Cordon Bleu dîplome along with a specialized associate degree in culinary arts, hospitality and restaurant management, or pâtisserie and baking.[4] In 2000, WCI was the first school to offer the Le Cordon Bleu Restaurant Management Diploma,[5] although as of 2008, it does not have a restaurant management program.[6] A lawsuit started in March 2008 against the school became a class action lawsuit in December 2009.[7][8] The lawsuit claims Western Culinary and its parent company committed fraud with its recruitment practices.[7][8]
The school is located in downtown Portland, in the historic Galleria Building. The building, formerly the Olds, Wortman & King department store, is listed on the National Register of Historic Places. The campus includes classrooms, labs, kitchens, a computer lab, and a library/resource center.[9] A student-staffed fine dining restaurant was also offered until early 2012 when it was closed, which will be replaced by a new Target store, still in construction.[10]
- "Le Cordon Blue". Western Culinary Institute. Retrieved 2008-10-10.
- "Board of Education Request for Committee and Board Action" (PDF). Massachusetts Department of Education. April 2007. Retrieved 2008-10-10.
- Butler, Grant (January 11, 2010). "Portland cooking school changes name to Le Cordon Bleu". The Oregonian. Retrieved August 23, 2011.
- "Our History & Reputation". Western Culinary Institute. Retrieved 2008-10-10.
- Bartels, Eric (August 10, 2004). "Culinary Institute's on a roll". Portland Tribune. Retrieved May 2, 2013.
- "Programs". Western Culinary Institute. Retrieved 2008-10-10.
- DiMesio, Robbie (2009-03-05). "2 Portlanders file class-action suit against Western Culinary Institute". The Oregonian. Retrieved 2009-12-08.
- Hunsberger, Brent (2009-12-07). "Suit against Portland culinary school gains class-action status". The Oregonian. Retrieved 2009-12-08.
- "Facilities". Western Culinary Institute. Retrieved 2008-10-10.
- Brad Schmidt. "Target closes in on bringing urban-style store to Portland's Galleria". The Oregonian. Retrieved 17 April 2011.
- "Patisserie & Baking Program - Western Culinary Institute - Course Outline". Western Culinary Institute. Retrieved 2008-10-10.
- "Le Cordon Bleu Culinary Arts Program Course Outline". Western Culinary Institute. Retrieved 2008-10-10.
- "Students Feel the Heat at ProStart Competition". Oregon Restaurant Education Foundation. Archived from the original on May 9, 2008. Retrieved 2008-10-10.
- "Affiliations & Memberships". Western Culinary Institute. Retrieved 2008-10-10.
- "Directory Search Results". Accrediting Commission of Career Schools and Colleges. Retrieved 8 December 2009.
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California School of Culinary Arts |
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:: Concentration: Le Cordon Bleu |
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:: Location: Pasadena, CA |
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Pennsylvania Culinary Institute: Le Cordon Bleu Culinary Program - Associate in Specialized Business Degree |
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:: Concentration: Le Cordon Bleu |
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:: Location: Pittsburgh, PA |
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Le Cordon Bleu Program at Brown College |
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:: Concentration: Le Cordon Bleu |
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:: Location: Minneapolis, MN |
:: more info |
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Occupational Studies Degree |
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:: Concentration: Le Cordon Bleu |
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:: Location: Scottsdale, AZ |
:: more info |
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Texas Culinary Academy- Austin, TX |
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:: Concentration: Le Cordon Bleu |
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:: Location: Austin, TX |
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Cooking & Hospitality Institute - Chicago, IL: Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts |
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:: Concentration: Le Cordon Bleu |
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:: Location: Chicago, IL |
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Cooking & Hospitality Institute - Chicago, IL: Baking and Pastry Certificate |
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:: Concentration: Le Cordon Bleu |
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:: Location: Chicago, IL |
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Industry Description
This program features a comprehensive curricula that will season you for a career in the food service industry.
Our AAS program combines coursework in three areas: culinary, baking and pastry, and management, including over 450 Le Cordon Bleu proficiencies.
This spectrum of learning creates a broad, yet thorough experience, complete with theoretical foundations and technical skills. Graduates of the AAS program are prepared for a variety of positions in any food service operation.
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