Le Cordon Bleu Schools of North America

Founded in 1895, Le Cordon Bleu has long been the school to attend for anyone who wants to enter the culinary world. It was founded by Marthe Distel, a journalist and publisher who wanted to promote La Cuisinière Cordon Bleu magazine. For more than 100 years, Le Cordon Bleu has offered students a chance to learn classic French and international cuisine from master chefs. Today, the school has increased its offerings to include not only cuisine and pastry, but hospitality and restaurant management
The Le Cordon Bleu culinary arts program provides you the opportunity to develop your skills through demonstration followed by hands-on practical application in professionally-equipped kitchen labs. You will be immersed in the culinary/hospitality world, spending significant time in the kitchen applying skills and techniques as dedicated, professional chef-instructors pass on their skills, experience and knowledge.
Le Cordon Blue - Their program is designed to give students the hands on experience they need to make it in the restaurant business. Training combines French techniques with modern American technology. They strive to move beyond the basics, teaching students how to create their own recipes and cooking techniques.
The culinary programs of Le Cordon Bleu are known all over the world. These programs are taught by experienced faculty who teach their unique expertise effectively to the advantage of their students. In fact, there are lots of opportunities waiting for the graduates of Le Cordon Bleu Culinary Arts, Le Cordon Bleu Patisserie and Baking, and Le Cordon Bleu Hospitality and Restaurant Management programs.
The Cooking Institutes at Le Cordon Bleu offer a full range of programs from certificate programs that can be undertaken at a student's pace, to diplomas and bachelor's degree programs. Each program offers a full complement of courses in food preparation, management, sanitation and human resources. Depending on the curriculum that is pursued completion can be in as little as two years. Upon course work completion the school will assist in finding a suitable externship to allow on the job completion of studies prior to granting a degree. Le Cordon Bleu has several sites around the world. In the United States there are nearly twenty different locations and online curricula for Le Cordon Bleu.
What programs are available?
Le Cordon Bleu's programs aren't just for chefs anymore. Pastry chefs, caterers, restaurant managers, and other culinary professionals can benefit from their diploma, specialized degree and certificate programs, which include:

• Baking This baking program will teach you bakery products and ingredients, as well as equipment, chemistry, ingredients and nutrition, sanitation and health regulations, and desserts. In short, it's everything you need to know if you want to become a professional baker.
• Patisserie Got a sweet tooth? A pâtisserie is a French bakery that specializes in sweets and desserts, so this program will teach the design and creation of chocolate/sugar showpieces, classic European pastry production, and more.
• Culinary Arts This program is status quo if you're looking to become a professional chef. You'll learn classic French cuisine from the inside out, starting with the basics and working your way up to the most sophisticated French cuisine.
• Hospitality Management These courses offer students an opportunity to earn their Bachelor's or Master's degree in hospitality management, which will prepare them to work in the international tourism and hospitality management industry.

When and where are classes held?
Le Cordon Bleu offers a range of flexible programs so you can complete your training on your schedule. Day, night and weekend classes make it easy to earn certificates in basic, intermediate and superior pastry and cuisine classes.