Le Cordon Bleu
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Culinary Arts Certificate Program

The Le Cordon Bleu Culinary Arts Certificate is designed to take you from our school’s commercial style kitchens to a professional kitchen. Learn the way as you spend a significant amount of time in the kitchen devoted to practicing and perfecting your skills and developing your creativity. Experienced chef instructors will demonstrate culinary proficiencies that you can develop throughout your training at Le Cordon Bleu.

This hands-on program is all about food – preparing it, cooking it, serving it. You can dive right in and learn everything you need. The program progresses quickly from basic foundational skills to more advanced precision techniques that are the basis for creating any style of cuisine.

What You’ll Do Here

  • Gain insight on nutrition, dietary fads, and recipe modifications
  • Study the history of food and development of cuisine
  • Explore global culinary heritage, cultures and influences
  • Receive training in food safety and sanitation
  • Discover international cuisine
  • Learn what’s involved in catering and buffets
  • Become versed in terminology, organization of working kitchens, chefs tools, commercial equipment, and volume food preparation
  • Slice and dice with classical knife cuts
  • Develop your abilities with measurements, formulas and following recipes
  • Create stocks, mother sauces, and soups and cook with vegetables, grains and egg
  • Practice identification, butchery, and fabrication of meats and seafood
  • Prepare charcuterie – including curing, smoking, forcemeats, and sausage
  • Educate your palate to discern various tastes and flavors
  • Begin to realize your own style as you master Le Cordon Bleu techniques

Possible Careers*

  • Line Cook
  • Prep Cook
  • Cook II
  • Cook
  • Sous Chef
  • Garde Manger
  • Baking Assistant
  • Banquet Prep Cook
  • Cheese Manager
  • Chef
  • Chef de Partie
  • Culinary I
  • Grill Cook
  • Junior Chef de Partie
  • Prep Chef
  • Operations Manager
  • Pantry Cook
  • Research and Development Chef
  • Soup Chef

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.

 

Your Professional Grade Culinary Arts Toolkit:

Le Cordon Bleu Culinary Arts Certificate: Cooking Certificate Tool Kit
Your professional grade Culinary Arts toolkit includes: 10" steel -genesis- bulk, 3-1/2" paring Knife-genesis-bulk, 4" X 1" Knife guard, 6" boning knife-stiff-gen-bulk, 6" X 1" knife guard, 8" bread knife - gen- bulk, 8" X 1.5" knife guard, 9" chef's knife-genesis-bulk, 10" X 2" knife guard, pocket thermometer, large scraper – heat resistant, high heat fish turner, 12" exoglass spoon, measuring cup set, premium measuring cup set-4, 7 pocket case

 

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 culinary arts 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

At Le Cordon Bleu, culinary arts school, you will 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 180 hours of progressive work-place experience.*
  • Stay with the same site or explore somewhere new for your second externship.

 

* The 9 month culinary arts certificate program offered in Boston, Sacramento, Seattle, and St. Louis, includes one externship course (90 hours).

 

Terms and Conditions

By providing your mobile number, you agree to receive text messages from Le Cordon Bleu via its mobile text message provider.  You may opt out of receiving messages by texting the word STOP to 94576, or simply reply with the word STOP to any text message you receive from Le Cordon Bleu.

While CEC or its mobile text message provider will not charge end users for receiving/responding to promotional messages, depending on the terms of your mobile phone plan, you may incur a cost from your mobile service carrier to receive and respond to any promotional text messages (standard messaging and data rates/fees and other charges may apply).  Charges will appear on your mobile phone bill or will be deducted from pre-paid amounts.  Current participating/supported carriers are: Alltel, AT&T, Boost, Cellcom, Cellular One, Cellular South, Cincinnati Bell, Cricket, Element Wireless, Golden State Cellular, iWireless, Metro PCS, Nextel, nTelos, Plateau Wireless, Sprint, T-Mobile, US Cellular, Verizon Wireless, Viaero Wireless, Virgin, and more.

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Employment Rates and Other Student Disclosures

Le Cordon Bleu provides certain information to assist prospective students in understanding facts about our programs. Click here to find these disclosures in the form required by United States Department of Education regulations.

Below the School discloses virtually all of the same and additional data, placement rates (if required), and qualifications and explanations that are important to fully understand the data. Past performance is no guarantee of future results, and the School does not guarantee employment or salary.

  Program Disclosure Information for: Las Vegas Campus - Certificate in Culinary Arts

Employment Rates:

Given the fact that all of the rates reflected below are based on historical data and were subject to varying levels of audit and re-interpretation, students should not rely on them as an implicit or explicit representation or promise of future outcomes or employability following completion of a program of study. Indeed, there are numerous factors that affect a student’s ability to graduate and secure employment over which we have little or no control. Therefore, our school cannot and does not guarantee or estimate the likelihood of on-time completion, graduation, or employment for any student.

  • NA
    Campus Rate
  • 72%
    Program Rate
Accrediting Commission of Career Schools and Colleges (ACCSC):

Reporting Period: 10/1/2010 through 9/1/2011

Date Submitted: 10/2013

RATE CALCULATION 

ACCSC's scope of recognition with the U.S. Department of Education includes the accreditation of private, postsecondary, non-degree-granting institutions and degree-granting institutions that are predominantly organized to educate students for occupational, trade and technical careers.

Rate Calculation

Number of graduates employed¹
Divided by/
Number of graduates available for employment²

  • ¹ "Graduates employed in field" is the number of graduates employed in jobs for which the program trained them.
    • In applying this ACCSC definition, we classify graduates as employed in jobs for which the program trained them if they are employed in a related field that requires the graduate to use at least 20% of the skills taught in his/her core program curriculum.
  • ² "Graduates available for employment" is the number of students who graduated from the program within 150% of the stated program length, minus the number of:
    • graduates that continue on with education in an accredited institution of higher education (postsecondary) on at least a half-time basis
    • graduates who fall into one of the following categories
      -deceased,
      -incarcerated,
      -actively deployed in the military,
      -unable to work due to the onset of a medical condition that prevents employment, or
      -international students who have returned to their country of origin.
 
  • 72.5%
    Campus Rate
  • 75.58%
    Program Rate
Accrediting Council for Independent Colleges and Schools (ACICS):

Reporting Period: 7/1/2012 through 6/30/2013

Date Submitted: 11/2013

RATE CALCULATION 

The scope of ACICS recognition by the Secretary of Education is defined as accreditation of private postsecondary institutions offering certificates or diplomas, and postsecondary institutions offering associate, bachelor’s, or master’s degrees in programs designed to educate students for professional, technical, or occupational careers, including those that offer those programs via distance education.

Rate Calculation

(PF+PR)/(G-U)

PF = Placed in Field, PR = Placed in Related Field
G = Graduates and Completers, U = Unavailable for Work

  • "Placed in Field" means the position requires a direct use of the skills taught in the program
    • In applying this ACICS definition, we classify graduates as employed in some cases if they are employed on a part-time or temporary basis or in a non-traditional capacity.
  • "Placed in Related Field" means the position requires an indirect use of the skills taught in the program.
  • A "graduate" is (all of the following):
    1. Has achieved a GPA of 2.0 or greater at graduation.
    2. Has successfully passed all courses in the program or substitute courses permitted by the institution.
    3. Has attained required competencies or speed levels in all courses.
    4. Has met all clinical, internship, and externship requirements.
    5. Has satisfied all other academic requirements for graduation.
    6. Has satisfied all non-academic requirements for graduation, such as payment of tuition and fees, return of books, etc.
    7. Has received the appropriate credential.
    8. Ceased enrollment in the program at the institution.
  • A "completer" is a student who is no longer enrolled in the institution and who has either completed the time allowed or attempted the maximum allowable number of credits for the program of study but did not accomplish one of the following graduation requirements:
    1. Achieve a GPA of at least 2.0.
    2. Attain required competencies or speed skills.
    3. Satisfy non-academic requirements (e.g., outstanding financial obligations).
  • "Unavailable for work" includes graduates who are unavailable for employment because of pregnancy, death, or other health-related situations, continuing education, or military service, as well as students who are not eligible for employment in the United States because of visa restrictions, or who are completers and graduates of a stand-alone English as a Second Language program.
    • Spouses and dependents of military personnel who have moved due to military transfer orders should be included.
    • Graduates are
        not
      considered "Unavailable for work" if they have relocated from the area, declined the use of placement services, or expressed a lack of interest in seeking employment. Also, graduates who may be working out of their home cannot be listed under this category. Instead, they must be listed as employed if documented evidence is available or not working if documentation cannot be obtained.
 

Program Costs

Q:
How much will this program cost me?
A:

  • $19,500.00Tuition & Fees
  • $0.00Books & Supplies
  • $0.00Room & Board

 

 

Tuition pricing is subject to change and can vary by location and program structure.

 

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Program Costs

The US Department of Education categorizes educational programs offered at an institution by CIP code (Classification of Instructional Program codes as defined by the Department of Education) and degree level (Associates, Bachelors, etc…). For that reason, all educational programs with the same CIP Code and degree level are combined to calculate program costs. While these combined programs are similar, variations in tuition and fees can exist due to differences in location and/or program structure.

The costs shown are calculated using the average costs of all programs offered by the campus within the same CIP Code and degree type, for students that complete the program within the normal period of time.

Room and Board information represents the average cost of optional institutional housing where offered.

This Campus is part of a larger institution that contains the following additional campuses:

  • Le Cordon Bleu in Scottsdale
  • Le Cordon Bleu in Las Vegas
  • Le Cordon Bleu in Miami
  • Le Cordon Bleu in Boston
  • Le Cordon Bleu of Online

The costs of similar programs calculated as an average across all campuses for this Institution are as follows:

  • $19,214.29Tuition & Fees
  • $0.00Books & Supplies
  • $0.00Room & Board

 

Financing

Q:
What are my financing options to pay for this program?
A:

In addition to any grant or scholarship aid for which students might be eligible, students may use loans to finance their education. The median loan debt for graduates of this program is as follows:

  • $9,454.00Federal
  • $0.00Private
  • $4,595.00Institutional

 

 

The amounts shown above represent the median debt incurred by students of the given Institution who completed the program between 7/1/2012 and 6/30/2013.

 

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Financing

The US Department of Education categorizes educational programs offered at an Institution by CIP code (Classification of Instructional Program codes as defined by the Department of Education) and degree level (Associates, Bachelors, etc…). For that reason, all similar educational programs for the given Institution1, with the same CIP Code and degree level are combined to calculate Loan Debt. While these combined programs are similar in nature, variations in program costs may exist due to differences in location and/or program structure. Accordingly, the debt amount shown may exceed the specific program's tuition and fees.

The Financing amounts represent the median debt from federal Title IV loans, private educational loans and institutional2 payment plans incurred by all graduates of the given Institution, CIP Code and Degree level.

1  The current Institution includes all of the following campus locations:

  • Le Cordon Bleu in Scottsdale
  • Le Cordon Bleu in Las Vegas
  • Le Cordon Bleu in Miami
  • Le Cordon Bleu in Boston
  • Le Cordon Bleu of Online

2  Institutional debt is the amount owed by the students directly to the institution within 30 days after graduation related to the educational program.

 

Success

Q:
How long will it take me to complete this program?
A:

This program could take as little as 12 instructional months to complete when continuously enrolled.

74.18% of the students graduating from this program completed in the designed timeframe.

Q:
What job opportunities exist for students in this area of study?
A:

View 5 opportunities

The occupation(s) listed here are derived from the Occupational Information Network (O*Net), which is developed under the sponsorship of the U.S. Department of Labor / Employment and Training Administration.

The specific program does not necessarily prepare students for, and graduates do not typically find employment in, all listed occupations. We cannot guarantee employment or salary.

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Program Completion

The US Department of Education categorizes educational programs offered at an Institution by CIP code (Classification of Instructional Program codes as defined by the Department of Education) and degree level (Associates, Bachelors, etc…). For that reason, all similar educational programs for the given Institution1, with the same CIP Code and degree level are combined when determining On Time Completion Rates.

On-Time Completion Rates are calculated using the gainful employment formula in order to comply with U.S. Department of Education requirements.  The statistics track all students who graduated from their program between 7/1/2012 and 6/30/2013 and have reached completion within the program’s designed timeframe.  For example, for a two-year program, the on-time completion rate would include all graduated students who started two years prior.   

Academic Calendar breaks that occur during continuous enrollment are considered when determining if a student graduated within the designed timeframe; however, summer breaks typically incorporated into the normal timeframe for more traditional schools are not included in this determination.  The instructional months displayed represent the highest amount of all versions of the program found at the institution; therefore, depending on the specific program version or campus location, the instructional months may be a shorter amount of time.  Each student is measured against the designed timeframe of their specific program version when determining if they graduated “on-time” or not; as a result, this determination may not be made against the displayed instructional months should a shorter or discontinued timeframe be applicable to a student’s specific program version.  One instructional month represents four instructional weeks.

1  The current Institution includes all of the following campus locations:

  • Le Cordon Bleu in Scottsdale
  • Le Cordon Bleu in Las Vegas
  • Le Cordon Bleu in Miami
  • Le Cordon Bleu in Boston
  • Le Cordon Bleu of Online

For additional information on program costs and available financial aid options, visit the Net Price Calculator

 

Las Vegas Campus - Graduation Rate

The percentage of first-time, full-time undergraduate students who started between
9/1/2009 and 8/31/2010 who completed within 150% of the normal time period: 51%

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Graduation Rate

A first-time student has no prior postsecondary experience before enrolling at this campus. This means that a student who attended another college, university or other postsecondary school before enrolling at this school is not included in the calculation. The rate also does not include students initially enrolled part-time, taking individual classes (as compared to enrolling in a full program), or only auditing classes. These rates are calculated using the Student Right-to-Know formula in order to comply with U.S. Department of Education requirements. The statistics track all first-time, full-time and certificate or degree-seeking undergraduate students who began school during the date range and have completed within 150% of the normal program length. For example, for a two-year program, the graduation rate would include students who had completed within three years of beginning the program. This statistic is not specific to one program alone; rather, all applicable undergraduate programs are included in this overall rate. Information pertaining to the Graduation Rates of all postsecondary institutions recognized by the U.S. Department of Education may be found on the College Navigator website. http://nces.ed.gov/collegenavigator/

 

The Certificate in Culinary Arts at the Le Cordon Bleu campuses in Atlanta GA, Austin TX, Boston MA, Chicago IL, Las Vegas NV, Minneapolis/St. Paul MN, Portland OR, San Francisco CA, Sacramento CA, Scottsdale AZ, Seattle WA, and St. Louis MO is officially known as the Certificate in Le Cordon Bleu Culinary Arts.

The Certificate in Culinary Arts at the Le Cordon Bleu campuses in Los Angeles CA, Miami FL, and Orlando FL is officially known as the Diploma in Le Cordon Bleu Culinary Arts.