Hospitality and Culinary Programs from Le Cordon Bleu |
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Le Cordon Bleu Culinary Arts Programs
Le Cordon Bleu offers degrees and professional certificates in specific culinary disciplines, gastronomy, and hospitality management. The first Le Cordon Bleu culinary arts school was founded in Paris in 1895. Today, more than 20,000 students each year attend Le Cordon Bleu culinary arts schools worldwide. In addition to its international programs, Le Cordon Bleu Schools North America offer programs in the United States.
Le Cordon Bleu: Culinary Artistry and Expertise
Le Cordon Bleu's partnership with Le Cordon Bleu Schools North America further expands this
influence. Le Cordon Bleu's arrival in the United States is significant beyond mere expansion.
It ushers in a new educational era in culinary arts, pâtisserie and baking, and hospitality
management that combines classical European techniques with contemporary American
technology and training. As a result, students are afforded opportunities to acquire the
knowledge and skills necessary in the culinary/hospitality world.
Le Cordon Bleu Culinary Arts Training
Affiliate schools of Le Cordon Bleu Schools North America offer programs in LCB Culinary Arts, Pâtisserie and Baking, and Hospitality and Restaurant Management. As a testament to their accomplishment, each graduate will receive the coveted Le Cordon Bleu Diplôme, in addition to the diploma, certificate or degree awarded by Le Cordon Bleu Schools North America. Le Cordon Bleu Diplôme enjoys international recognition as a prestigious credential among chefs.
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