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Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul, MN is situated in a vibrant region praised by The New York Times* for its restaurant scene. Building on over 100 years of tradition, Le Cordon Bleu provides career-focused training in the culinary arts and pâtisserie and baking. At our Minnesota culinary school, you can learn the way to prepare for a career creative future that’s anything but ordinary.
Our Minneapolis/St. Paul campus aims to provide a creative and supportive atmosphere that simulates the culinary world. In this immersive environment, you can work in industry-equipped kitchens, using fine ingredients and commercial-grade tools. You can train alongside masters of the craft who share their real-world experience − and encourage you to develop your creativity. These professional chef instructors teach classic foundational techniques and innovations essential to any style of cuisine. Through a methodology of demonstration followed by hands-on application, you can develop new skills and the confidence to continue your journey to a world of culinary possibilities.
You can gain valuable experience in both back-of-the-house and front-of-the-house roles as you practice your skills in a simulated restaurant environment. Towards completion of your Minnesota culinary training, you can perfect your skills in real-world externship, under the mentorship of culinary or hospitality establishment professionals.
According to the National Restaurant Association, the restaurant industry now employs 13.1 million people and is expected to add almost one million jobs over the next decade**. Through our immersive approach, you’ll learn the way and hopefully prepare for the next step of your journey to a culinary future. By the time you graduate, you can be ready to pursue a wide variety of culinary positions or to hone your skills and advance your career in the culinary, hospitality and foodservice industries.
*The New York Times – April 29, 2007.
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Minneapolis/St. Paul Campus
1315 Mendota Heights Road
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*Le Cordon Bleu in North America had more culinary graduates in the USA than any other national network of culinary schools, for the years 2006 to 2011. Source: IPEDS.
Program offerings may vary by campus. Not all programs are available to residents of all states. Credits earned at Le Cordon Bleu are unlikely to transfer externally, but Le Cordon Bleu credits will transfer within Le Cordon Bleu if you choose to continue on and pursue a higher degree program with us.
Find employment rates, financial obligations and other disclosures at chefs.edu/disclosures.Le Cordon Bleu cannot guarantee employment or salary.
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