The Le Cordon Bleu Associate in Culinary Arts program aims to provide a dynamic and multi-faceted culinary education that is designed to encompass professional hands-on training, foundational techniques, and professional instruction. Learn the way as you practice and perfect foundational skills and hundreds of culinary proficiencies that are crucial to the culinary industry, as you work alongside experienced chefs throughout your journey at Le Cordon Bleu.
During your restaurant rotation, you can have an opportunity to apply your skills in a fast-paced real restaurant setting environment. Here you can gain a complete understanding of how the front- and back-of-house operates.
Recipe For Success
Find your perfect ingredients to create a recipe for success.
Start with the Basics: Safety & Sanitation and Culinary Foundations I
Every good professional cook begins by learning the basics: kitchen organization, how to talk about food, handle it safely and keep work areas sanitary. As part of this cooking certificate program you’ll be taught:
- The terminology, standards and organization used in working kitchens.
- Stocks and sauces, and taste and flavor.
- How to handle food safely from acquisition to service.
- Culminating with the nationally-accredited ServSafe® Food Safety exam for certification required to work in a professional kitchen.
Explore Hands on: Culinary Foundations II
Roll up your sleeves and learn foundational techniques essential to any style of cooking:
- Slice and dice with classical knife cuts.
- Get to know measurements, formulas and following recipes.
- Create stocks, mother sauces, and soups, and cook with vegetables, grains and egg.
Go to Work: Culinary Foundations III
Turn your evolving skills to meat and seafood preparation. You can learn:
- Identification, butchery, and fabrication of meats and seafood.
- Charcuterie − including curing, smoking, forcemeats, and sausage.
- Introductory plating techniques.
- Begin to realize your own style as you get familiar with Le Cordon Bleu techniques.
Get Baking: Baking & Pastry
Become acquainted with the sweeter side of food, as you learn the way to bake, decorate and create pâtisserie. As part of this culinary arts certificate program you’ll be taught:
- The fundamentals: terminology, technology, equipment, measurement, and formula conversions.
- Production of dough, cakes, icings, cookies, tarts, breads, custards, frozen desserts, chocolates, candies, and plated desserts.
- Application of classical techniques and meeting the demands of modern-day bakeries.
Experience Global Cooking Styles: Cuisine Across Cultures
At Le Cordon Bleu, culinary arts school, our programs will allow you to taste different cuisines and how they influence each other.
Cater to a Bigger Audience: Catering & Buffets*
Get a culinary arts certificate and study the business side of catering theme parties, weddings, holidays, and special events. Through this hands-on culinary arts certificate course, you can learn:
- Classical and contemporary garde manger techniques.
- How to prepare and serve food in a variety of settings.
- Cyclical menu development and business aspects of catering operations.
- Food service from preparation to delivery on the customer’s plate.
* This course is offered in the 12 month certificate program currently offered at the Le Cordon Bleu campuses in Atlanta, Austin, Chicago, Dallas, Las Vegas, Los Angeles, Miami, Minneapolis/St. Paul, Orlando, Portland, San Francisco, and Scottsdale. (In Los Angeles, Miami and Orlando this program is official known as the Diploma in Le Cordon Bleu Culinary Arts.)
Take it to the Real World: Externship
Put your skills into practice in an actual restaurant, hospitality establishment or business:
- Work alongside culinary professionals.
- Apply and perfect your skills.
- Gain irreplaceable immersion in the industry with progressive work-place experience.
- Stay with the same site or explore somewhere new for your second externship.
What You Can Do Here
- Practice and perfect professional culinary techniques
- Understand sanitation principles of a professional kitchen and foodservice
- Apply basic management principles to the demands of the hospitality business, including hospitality supervision and entrepreneurship
- Exercise college-level reasoning skills
- Learn what’s involved in catering and buffets
- Build your knowledge of wine and beverage
- Discover contemporary cuisine including Cordon Vert® coursework
- Explore cuisine across cultures
- Receive training in baking and pastry techniques
- Work with cost control and purchasing including CordonTec® coursework
- Study nutrition, food science and safety
- Slice and dice with classical knife cuts
- Sharpen your skills with measurements and formulas
- Create stocks, mother sauces, and soups; cook with vegetables, grains, and egg
- Identify, butcher, and fabricate meats and seafood
- Prepare charcuterie – including curing, smoking, forcemeats, and sausage
- Become versed in terminology, organization of working kitchens, chefs’ tools, commercial equipment, and volume food preparation
- Educate your palate to discern various tastes and flavors
- Begin to realize your own style as you master Le Cordon Bleu techniques
- Line Cook
- Prep Cook
- Sous Chef
- Cook Chef
- Cook I
- Assistant Cook
- Baker/Rounds Cook
- Café Cook
- Cook A
- Cook II
- Cook IV - Casual Dining Cook, Main Kitchen
- Cooking Teacher
- Culinary Coordinator
- Day Cook
- Head Chef/Kitchen Manager
- Head Cook
- Kitchen Manager
- Line Chef
- Prep Chef
- Quality Assurance Coordinator
- Roundsman/Chef de Partie
*Upon completion of the program, graduates should have the skills needed to pursue career opportunities in the culinary industry at an entry level. The various titles of “chef” generally apply to more advanced roles in the professional kitchen (for example, Sous Chef, Executive Chef). Graduates should not expect to become chefs upon graduation but are encouraged to work toward becoming a chef through the course of their careers. Le Cordon Bleu cannot guarantee employment or salary.