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Culinary Programs

Typical Programs of Study at a Culinary Arts School:

Le Cordon Bleu Culinary Arts Program

Associate of Occupational Studies (AOS) Degree in Le Cordon Bleu - Culinary Arts. Rigorous and comprehensive, this program prepares a student for various positions at restaurants, hotels, culinary schools, private clubs, resorts, cruise lines, food magazines, and many other culinary related businesses. The Le Cordon Bleu Culinary Arts Program integrates classical and modern culinary techniques with strong kitchen management skills and emphasizes procedures as well as the evolution and diversity of the culinary arts. In addition to earning the Academy’s AOS Degree in Le Cordon Bleu - Culinary Arts, you will also receive the coveted Le Cordon Bleu Diplome, which can open doors to an enviable career or enhance a career already in progress.

• Focus is hands-on skill development and practical application of techniques.
• Speed, timing, and teamwork are emphasized
• Off-site externship at a site approved by an Executive Chef.

Baking and Pastry Arts Program

An intensive program for those interested in professional baking and pastry. This Certificate Program includes a comprehensive study of baking and pastry to prepare a student for various positions at bakeries, pastry shops, restaurants, hotels, and the rapidly growing segment of in-store supermarket bakeries. The Baking and Pastry Arts Program emphasizes hands-on application of fundamental techniques.

You will study fundamentals of ingredients, proportions, consistencies, and chemical reactions. Straight and sponge dough methods, fillings, pastries, puff pastry, specialty yeast dough items, and quick breads. You will receive comprehensive education in nutrition, safety and sanitation, and human resource management.

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