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
  • Garde Manger
  • Baking Assistant
  • Banquet Prep Cook
  • Cheese Manager
  • Culinary I
  • Grill Cook
  • Operations Manager
  • Pantry Cook

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

Employment Rates:

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Program Costs

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

 

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Financing

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

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The amounts shown above represent the median debt incurred by students of the given Institution who completed the program between - and -.

 

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Success

Q:
How long will it take me to complete this program?
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This program could take as little as - instructional months to complete when continuously enrolled.

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

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What job opportunities exist for students in this area of study?
A:
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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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For additional information on program costs and available financial aid options, visit the Net Price Calculator

 

- Graduation Rate

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ACCSC - Student Achievement Rates - Disclosure

LCB Scottsdale, LCB Online, LCB San Francisco, LCB Miami, LCB Las Vegas and LCB Boston
Click "Learn More" to find the ACCSC disclosures for the locations listed above as required by the Accrediting Commission of Career Schools and Colleges (ACCSC).

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*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.