Le Cordon Bleu Schools

Have you heard of Le Cordon Bleu schools? What is their role in culinary arts education? Le Cordon Bleu is French for "blue ribbon”. It is the world's largest hospitality education institution.

Le Cordon Bleu has fifteen schools in five continents and serves 20,000 students a year. The primary goals of Le Cordon Bleu are to focus on hospitality management and culinary arts. Students at Le Cordon Blue schools provide their students with diverse field of knowledge and hands-on experience in the culinary arts. The schools offer a blend of hospitality education and culinary techniques. At all culinary campuses, the focus is on both the food and student's development. Students learn about the cooking skills that are required of an accomplished chef and also the abilities needed to create original recipes of your own. In hospitality management, you will gain expertise in the essential business concept. Le Cordon Bleu schools teach more that how to cook or bake. They provide the intricate skills in food preparation and presentation as well as kitchen staff management as part of professional chef training.

Le Cordon Bleu Courses and Education

Le Cordon Bleu schools offer innovative culinary training programs to students around the United States and the rest of the world. Courses cover fundamental skills of cooking, the art of butchering, purchasing, cost control, etc.

Culinary Training and Hospitality Programs

• Le Cordon Bleu Culinary Arts
  • Culinary Arts Concepts
  • Nutrition
  • Hospitality Supervision
  • Food and Beverage Cost Control
  • Composition, Psychology, Mathematics, and Public Speaking
• Le Cordon Bleu Pâtisserie & Baking Arts:
  • Introduction to Pâtisserie and Baking
  • Introduction to Cake Formulas and Assembly Techniques
  • Advanced Pâtisserie and Baking Techniques
  • Composition, Mathematics, Psychology, and Public Speaking
• Le Cordon Bleu Hospitality & Restaurant Management:
  • Theoretical & Practical Management
  • Professional Communication
  • Le Cordon Bleu Cuisine
  • Hospitality & Restaurant Management

Specific courses may include:

• Nutritional Theory
• Nutrition
• Menu Management
• Marketing Management
• Food Production
• Food Service Sanitation and Safety
• Principles of Biology
• Dining Room Management
• Culinary Management
• Regional Foods
• Food and Beverage Purchasing and Management
• Menu Planning
• International Cuisine
• Business Management
• Accounting

Careers with Le Cordon Bleu Training

Upon graduation from any of Le Cordon Bleu's schools, you will have the knowledge and skills to work as a chef, restaurant manager, sommelier, baking and pastry chef, caterer, and more. You can work as a head chef at high-end restaurants and hotels, cruises, casinos, spas and resorts, institutions such as colleges and universities. Many graduates also go on to open their own restaurants and write cookbooks and provide recipe tips on TV and radio shows.

Estimated Income and Projected Career Outlook

According to the United States Bureau of Labor Statistics, employees who graduate from Le Cordon Bleu Culinary schools and other recognized culinary arts programs can earn a salary between $24,500 and $68,860.

An Executive Chef earns between $55,976 and $85,328 while a Executive Pastry Chef makes between $45,610 and $68,326. Hotel managers can earn between $64,926 and $119,094. The career outlook is positive especially with hands-on experience and credentials from Le Cordon Bleu Schools.

Le Cordon Bleu Schools and culinary arts