We developed the program of study in response to student interest and in partnership with industry leaders.

Our complete, well-rounded curriculum combines classical methodology with a contemporary philosophy and covers an array of specific culinary proficiencies. Students are exposed to a cross-cultural spirit and international culinary techniques, which focus on demonstration followed by practical application.

As part of the program, students are expected to learn classical cooking methods and the qualitative aspects of food preparation, including nutrition and sanitation.

Laboratory sessions enable you the opportunity to achieve proficiency by meeting the rigorous standards established by the curriculum and defined by our experienced chef instructors. Emphasis is placed on timeliness, procedure, organizational techniques, and superior product quality.

From there, students can progress to preparing food in quantity and gain practical experience in our on-site restaurant

The program is designed to last 15 months (60 instructional weeks)—12 months on campus followed by a three-month externship, where students can apply their newly taught skills in the real world. The length of time needed to complete the program can vary depending on your individual circumstances.

In addition to the Associate of Occupational Science Degree, graduates receive the Le Cordon Bleu Diplôme, recognized locally and worldwide.

Graduates are trained to work in positions such as cook, apprentice chef, food and beverage manager, and kitchen manager in settings like restaurants, hotels, schools, bakeries, resorts, and cruise ships.

To learn more about our Associate of Occupational Science Degree Program in Le Cordon Bleu Culinary Arts, please contact us, or apply today!