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Diploma in Culinary Arts

Top Reasons to Choose a Le Cordon Bleu Cooking Diploma Program

  • Building on over 100 years of tradition, Le Cordon Bleu is a name well recognized and respected in the industry.
  • Spend significant hours of hands-on training in the kitchen.
  • A curriculum overseen by a Certified Master Chef.
  • Learn alongside chef instructors, many of whom are experienced.
  • Large industry-equipped kitchens allow you more time cooking.
  • Access to professional tools and fine ingredients.
  • Practice your skills in a real restaurant setting.
  • Hone your skills through your externship in the industry alongside culinary professionals.


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 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 study:

  • 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

Get a taste of different cuisines and how they influence each other.

Cater to a Bigger Audience: Catering & Buffets*

Learn the art and 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 new 12 month certificate program currently offered at our Atlanta, Austin, Chicago, Dallas, Los Angeles, Miami, Minnesota/St. Paul, Orlando, and Portland campuses.

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 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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Gainful Employment and Other Student Disclosures

Below you can find placement rates and other information tailored to your chosen campus and program. Certain disclosures are published on this website to assist students in understanding the facts about their programs.

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Employment Rates:

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- Graduation Rate

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* The Diploma 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.