About Le Cordon Bleu College of Culinary Arts in Minneapolis/St.Paul
At Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul, our culinary programs are designed to help students pursue their passions and prepare them for professional opportunities in the international culinary, pâtisserie and baking, and hospitality industries.
Each student receives a comprehensive, challenging education in classic culinary techniques combined with modern innovations and the latest in global cuisine. They learn through demonstration by chef instructors followed by hands-on application.
Curriculum includes important theoretical concepts, practical application, and industry-relevant general education courses. In addition, our programs are also designed to instill a broader understanding of ethics, culture, history, science, and the culinary arts. Students also benefit from smaller class size in a creative, supportive community.
Contact us today to learn more about culinary education at Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul or apply online!
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Our Campus
Totaling more than 95,000 square feet, the campus of Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul is comprised of three buildings located within a mile of each other in Mendota Heights, Minnesota near the Mall of America and the Minneapolis/St. Paul International Airport.
Our main building (Main Campus) is located at 1315 Mendota Heights Road. Certificate Program classes are held at our Brown Campus (1440 Northland Drive), while lecture and general education courses are held at Annex 4 (2535 Pilot Knob Road, Suite 126).
All campus buildings are located near major highways and public transportation, and parking is available to students. Kitchen labs are equipped with stoves, ovens, and food-preparation equipment found in the industry. A wide range of small wares are provided for students´ use in practicing various culinary skills and techniques.
About Le Cordon Bleu
Few institutions possess the prestige of Le Cordon Bleu. Its internationally renowned culinary arts curriculum has become synonymous with expertise, innovation, tradition, and refinement-qualities meticulously nurtured by the school.
Le Cordon Bleu was founded as a cooking school in Paris in 1895. Its name traces to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500s.
The awarded medallion, called the Cross of the Holy Spirit, was suspended from a blue ribbon, or Le Cordon Bleu.
At the end of the 19th century, a collection of recipes called "La Cuisinière Cordon Bleu" was published to much acclaim. The book's success prompted its publisher to open a cooking school with the Cordon Bleu designation.
The school's reputation spread fast, both in France and internationally. Since then, students throughout the world have trained in the culinary arts at Le Cordon Bleu.
Le Cordon Bleu's arrival in the United States ushered in a new educational era in culinary arts that combines classical European techniques with modern American technology and training.
As a testament to their accomplishment, graduates receive a specialized associate degree or certificate and the coveted Le Cordon Bleu Diplôme.