 Engage your passion and train for a rewarding career in the culinary field at the prestigious Le Cordon Bleu Schools. Our dynamic culinary programs are designed to give you the hands-on training and experience youll need to taste success. We offer an approach that combines classical French techniques with modern American technology. Students can receive not only the basic cooking skills any chef needs, but also the tools to create their own recipes and techniques. Programs to choose from include Culinary Arts, Ptisserie & Baking, or Hospitality & Restaurant Management.
Le Cordon Bleu Culinary Arts Degree Program (AAS)
Training at Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul combines demonstration classes followed by hands-on practical courses in professionally equipped, modern kitchens. The curriculum comprises one of the world's most intensive, practical, and comprehensive culinary training. Courses are taught at succeeding levels under the guidance and close supervision of experienced Executive Chefs. Students are encouraged to explore their own styles, creativity and background.
Technique classes are supplemented with examinations of theory, guest demonstrations, table service training, wine courses and a variety of other related instructions. Students and staff agree: the educational experience at Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul is rigorous, but highly rewarding.
Each graduate of the program receives the coveted Le Cordon Bleu Diploma and A.A.S Degree, which can open doors to an enviable career, or enhance a career in progress. Click here to learn more.
Le Cordon Bleu Patisserie & Baking degree program (AAS).
The Le Cordon Bleu Patisserie and Baking program is an intensive 15-month program. The core culinary curriculum is based on the hands-on teaching of patisserie and baking skills and includes over 200 proficiencies such as Artisan Bread Production, Design and Creation of Chocolate/Sugar Showpieces, Classic European Pastry Production, Fine Patisserie, well as the theoretical knowledge that must underlie competency in this field. It exposes students to the different styles and experiences of the chef-Instructors and acquaints students with a wide variety of equipment.
Additionally, courses covering management, human resources, menu development, cost control, sanitation, nutrition and wines and spirits are taught. This comprehensive curriculum helps prepare students for Baker and Patissier in a large operation or the principal Pastry Chef in a small restaurant environment. Click here to learn more.
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