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Our Diploma in Le Cordon Bleu Culinary Arts also provides the prestige of Le Cordon Bleu training coupled with practical hands-on kitchen skills development.

Program Objectives – Diploma/Cert Le Cordon Bleu Culinary Arts
The Diploma in Le Cordon Bleu Culinary Arts provides a solid foundation for students who are interested in a career in Culinary Arts. The curriculum is designed to focus specifically on hands-on training in a kitchen setting.

The curriculum for the program is structured to provide a solid culinary arts education for students training to become cooks and apprentice chefs. Our courses give you the opportunity to:

•Acquire the qualities of a professional, entry-level cook, including stamina, dexterity, hand-eye coordination, the ability to work with others, timing, and the artistry of food preparation
•Learn and effectively practice advanced technical skills in food preparation and service
•Understand the principles of food identification
•Gain an appreciation for the history, evolution, and international diversity of the culinary arts
•Develop a sense of professionalism necessary for working successfully in the food-service and hospitality industry

Students must successfully complete all program requirements in order to graduate from the Le Cordon Bleu Culinary Arts Program. Students completing the diploma program will receive a Diploma in Le Cordon Bleu Culinary Arts.