No matter what your career aspirations, Le Cordon Bleu College of Culinary Arts Los Angeles can help you get there. We offer exciting culinary arts programs, taught by working professionals that can provide you with the skills you need for career advancement. Unlike other culinary schools in California, classrooms and labs at the Le Cordon Bleu College of Culinary Arts Los Angeles are equipped with industry-current technology so that you may learn new skills applicable for real-world situations. Focused attention is Le Cordon Bleu College of Culinary Arts Los Angeles policy, and course content in our culinary arts programs is reviewed and updated regularly by our advisory board to reflect industry trends.

After preparing students for seamless integration into the work environment, our career services staff will assist in identifying employment options.

Our graduates should be ready with marketable skills and the combined advantages of hands-on training in one of the finest culinary schools in California, business savvy, and creative and technical skills necessary for today's competitive job market.

The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu BV.

Founded in 1994, Le Cordon Bleu College of Culinary Arts Los Angeles has become a well-known and respected culinary school.

We're located in the heart of Southern California - one of the most geographically and culturally diverse regions in the world where people from all over the globe make their home. This unique, enriched environment provides the perfect backdrop for a culinary education.

CSCA is located in the historic Playhouse District in Pasadena. This fits in perfectly in this fashionable, artistic community that fully appreciates gourmet cuisine and fine dining and where the nightlife rivals that of any metropolis

Our campus offers a fine dining restaurant, café, and a retail store. Our school library is an important resource for students and culinary professionals alike and provides computers which allow students to do research over the Internet. There are also 30 teaching labs and 9 classrooms to accommodate our surging enrollment while maintaining smaller class sizes. The labs are equipped and designed for optimal efficiency, usability and comfort.

Le Cordon Bleu College of Culinary Arts Los Angeles MISSION STATEMENT
Adopted January 6, 2003

The purpose of the Le Cordon Bleu College of Culinary Arts Los Angeles (CSCA) is to prepare students for the international hospitality industry by providing individualized, hands-on training. CSCA offers both degree and diploma programs. The school supports a learning environment that promotes personal and professional success, leadership, innovation, diversity, responsibility and a sense of community. Our programs are rooted in the concepts of quality education, quality service, and the commitment to prepare graduates for positions in the international hospitality industry. It is our goal to attract a diverse group of adult men and women who have a genuine interest in and passion for providing service to others and who possess qualities compatible with those recognized as important for success in the culinary and hospitality industry. The school is responsive to the needs of the restaurant, hospitality and culinary arts community for which it provides a source of well-trained culinary professionals.

To accomplish this, CSCA is committed to enhancing student competencies by:

- Providing the skills and knowledge necessary to become an integral part of the fast changing and diversified areas of the culinary and hospitality industry by offering a thorough education that emphasizes both mastery of classic techniques and modern application of skills deemed germane in either discipline;

- Providing higher educational and training opportunities that use current technology and equipment to meet today's career demands;

- Hiring faculty members who have demonstrated expertise in their respective specialty both professionally and academically;

- Maintaining an educational environment that respects and welcomes a diversity of individual backgrounds, abilities, interests and opinions;

- Providing advisory committees to lend advise and recommendations to the institution's administration and faculty concerning the type and content of courses and programs needed to produce graduates who can best be successful in the culinary and hospitality industry;

- Instilling within students an appreciation for the value of life-long learning and education;

- Teaching students how to evaluate, analyze, and synthesize information in order to develop critical thinking and problem solving skills in a career environment.