The Le Cordon Bleu Bachelor’s Degree in Culinary Management is an extensive, 100% online completion program designed to help you develop key managerial skills necessary to enter and work towards advancing in today’s diverse culinary management industry.
The competency-based training covers an array of culinary and management proficiencies and can expose you to a cross-cultural spirit and international culinary techniques through multimedia presentations, discussion forums and chat sessions. Throughout the program, you will have the opportunity to demonstrate your knowledge and get feedback from your instructors.
Focus on the Fundamentals: Safety & Sanitation and Culinary Foundations I
Baking and pastry begins with the basics. You can 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.
Start Baking: Introduction to Pâtisserie and Baking Techniques
Become acquainted with the art of pâtisserie as you learn the way to bake, decorate and create. At our baking and pastry arts school, you can be taught:
- The names and uses of various baked products and baking ingredients.
- How to weigh and measure ingredients for baking.
- Techniques for preparing cookies, cakes, muffins, tarts, custards, and petit fours.
- Meringues, butter creams, and Genoise sponge preparation.
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 More Adventurous: Baking Principles and Viennoiserie
Working with your hands, gain an understanding of how yeast works, and the importance of timing and recipe development:
- How ingredients work; techniques for producing and presentation of yeast products.
- Prepare breads, enriched doughs and various artisan breads, phyllo dough, sweet dough and Brioche.
Experience New Horizons: International Pastries, Cake Formula and Assembly
Explore the world of classical European desserts, and the art of assembling, finishing, and decorating cakes with various fillings and icings. As a part of this baking and pastry arts school, you’ll work hands on to create:
- Pâte à choux, stirred and baked custards, Bavarians and mousses.
- Crepes, soufflé, sabayon and frozen desserts.
- Creamed, two-stage, and foamed cakes
- And more.
Explore Your Inner Artist: Advanced Pastry Techniques and Centerpiece/Cake Decorating*
Focus on plated desserts; move on to grander scale centerpieces and wedding cakes:
- Tempering chocolate, piping, and preparing sauces and garnishes.
- Pâtisserie and Baking Market Basket practical.
- More elaborate decorations with pastillage, chocolate, gum paste, cooked sugar, nougatine, and marzipan as you gain the skills to produce celebration cakes.
- Create candies, showpieces, and centerpieces.
* This program is offered as a 12 month Certificate in Le Cordon Bleu Patisserie and Baking at the Le Cordon Bleu campuses in Atlanta, Austin, Boston, Chicago, Dallas, Las Vegas, Minneapolis/St. Paul, Portland, Sacramento, San Francisco, Scottsdale, Seattle, and St. Louis. (In Los Angeles, Miami and Orlando this program is officially known as the Diploma in Le Cordon Bleu Patisserie and Baking.)
Get a Real-World Perspective: Externship I and II
Our baking and pastry arts school will help you bring it all together and put your skills into practice in an actual business environment:
- Work alongside pâtisserie and baking professionals.
- Refine your skills and creativity.
- 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 certificate program offered in Boston, Sacramento, Seattle, and St. Louis, includes one externship course (90 hours).
What You Can Do Here
- Apply leadership theory and management principles to further your supervisory and management abilities
- Build on your knowledge of facility and event management
- Delve into food history and cultural influences, and complete a gastronomy research project
- Expand your proficiencies in sales and marketing management
- Understand hospitality, strategic management and research
- Enhance your appreciation of history, evolution, and international diversity in the hospitality industry
- Understand change and contemporary issues that need to be implemented and/or managed
- Compile a management portfolio that includes projects that demonstrate leadership, teamwork and communication skills
- Create and apply principles of hospitality, business management and customer service techniques
- Adopt an entrepreneurial view toward addressing current issues in the field of hospitality management
- Study oversight of organizational functions, including purchasing and inventory controls, food and wine operations, front-of-the-house operations, and principles of management
- Develop leadership, interpersonal, and communication skills
- Use statistical analysis to identify and implement sound management decisions
- Explore the role of team dynamics in today’s workforce
- Kitchen Manager
- General Manager
- Chef Instructor
- Executive Chef
- Sous Chef
- Assistant General Manager
* *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.