The student begins with learning the proper use of tools and equipment, elements of food science, kitchen safety and sanitation, and the basics of preparing soups, sauces, vegetables, seafood and meats. Fundamental knife skills and knowledge of food chemistry are prerequisites to higher-level courses.

The student advances to apply his/her skills to garde manger, catering services, production, and wine. He/she can then learn the brigade system and focus on classical cooking techniques and their evolution in the modern kitchen.

Speed, timing, and teamwork are increasingly emphasized throughout the intermediate classes. Courses in product purchasing, menu planning, and human-resource management build additional kitchen-management skills. In professional kitchens, each student rotates through stations demonstrating proficiency in various skills as well as the ability to perform at professional standards in a working kitchen.

Rounding out the Le Cordon Bleu Culinary Arts Program is an off-site externship at a site approved by an executive chef. Whether it's working in a commercial kitchen or at a resort, the externship can provide practical experience and professional exposure to the culinary industry for the student. Upon successful completion of the program an Associate of Occupational Studies degree is awarded.

As the student progresses, the program will introduce them too a variety of cakes, procedures for mise en place, and the production of pastries. Service pastry training follows, including petits fours, souffles, buffet pastries, and plated desserts. At the conclusion of the program, the student can prepare candies and elaborate showpieces that incorporate chocolate molding and sculpturing, as well as poured and pulled sugar decorations. The Baking and Pastry Arts Program is designed to provide comprehensive training in nutrition, safety, sanitation, and human resource management. Upon successful completion, a certificate in Baking and Pastry Arts will be awarded.