Our Diploma in Le Cordon Bleu Culinary Arts also provides the prestige of Le Cordon Bleu training coupled with practical hands-on kitchen skills development.

Program Objectives – Diploma/Cert Le Cordon Bleu Culinary Arts
The Diploma in Le Cordon Bleu Culinary Arts provides a solid foundation for students who are interested in a career in Culinary Arts. The curriculum is designed to focus specifically on hands-on training in a kitchen setting.

The curriculum for the program is structured to provide a solid culinary arts education for students training to become cooks and apprentice chefs. Our courses give you the opportunity to:

• Acquire the qualities of a professional, entry-level cook, including stamina, dexterity, hand-eye coordination, the ability to work with others, timing, and the artistry of food preparation
• Learn and effectively practice advanced technical skills in food preparation and service
• Understand the principles of food identification
• Gain an appreciation for the history, evolution, and international diversity of the culinary arts
• Develop a sense of professionalism necessary for working successfully in the food-service and hospitality industry

Students must successfully complete all program requirements in order to graduate from the Le Cordon Bleu Culinary Arts Program. Students completing the diploma program will receive a Diploma in Le Cordon Bleu Culinary Arts.