Le Cordon Bleu College of Culinary Arts in Boston

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Le Cordon Bleu College of Culinary Arts in Boston

Welcome

No matter what your career aspirations, Le Cordon Bleu College of Culinary Arts, Inc., a private two-year college, can help you get there. We offer an exciting Le Cordon Bleu Culinary Arts Program, taught by working professionals that can teach you the skills you need for career advancement. Unlike other culinary schools in Boston, classrooms and labs 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 in Boston's policy, and course content in our Le Cordon Bleu Culinary Arts Program is reviewed and updated regularly by our advisory board to reflect industry trends.

After preparing students for integration into the work environment, our career services staff at Le Cordon Bleu College of Culinary Arts in Boston will assist in identifying employment options.

Our graduates of Le Cordon Bleu College of Culinary Arts in Boston should leave with marketable skills and the combined advantages of hands-on training in culinary arts, business savvy, and creative and technical skills necessary for today's competitive job market.

Come visit us at Le Cordon Bleu College of Culinary Arts in Boston!

The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu BV.
CEC 2164218 – 01/08

About Us

Are you looking for Florida Cooking Schools with an International Reputation? Would you like to start your career with a Diplôme from the prestigious Le Cordon Bleu?

The Le Cordon Bleu College of Culinary Arts Boston provides a culinary arts program that can prepare students for professional opportunities and career success in the international hospitality industry. The program is designed to provide individualized, hands-on education in the classic and modern culinary arts. Through the guidance of the faculty, theoretical concepts as well as practical and creative applications are addressed in the curricula and reinforced by interaction with professionals in the industry.

The college was established to bring the Le Cordon Bleu culinary arts program to the Boston area. The college's association with Le Cordon Bleu presents an international flavor – a union of the finest in European and North American culinary arts training programs available today, resulting in an world-class curriculum as well as athat focuses on a comprehensive, challenging and hands-on education.

ABOUT LE CORDON BLEU
Few institutions of any kind possess the prestigious reputation of Le Cordon Bleu. This internationally renowned school for the culinary arts has become synonymous with expertise, innovation, tradition, and refinement - qualities which are painstakingly nurtured by the school.

Founded in Paris in 1895, the name "Le Cordon Bleu" can be traced back to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500s. The awarded medallion, called the Cross of the Holy Spirit, was suspended from a Blue Ribbon . . . or Le Cordon Bleu.

At the end of the 19th century, a recipe collection entitled "La Cuisiniere Cordon Bleu" was published with much acclaim. The collection's success prompted its publishers to open a culinary school with the Cordon Bleu designation. The reputation of the cooking school spread rapidly, both in France and internationally. Since then, students from throughout the world have trained in the culinary arts at Le Cordon Bleu.

Le Cordon Bleu's partnership with Le Cordon Bleu College of Culinary Arts in America further expands the influence of this international cooking school.

Le Cordon Bleu's arrival in the United States is significant beyond mere expansion. It ushers in a new educational era in culinary arts that combines classical European techniques with modern American technology and training. As a result, students will be afforded even greater opportunities to acquire the knowledge and skills necessary to excel in the culinary world.

As a testament to their accomplishment, each graduate will receive the coveted Le Cordon Bleu Culinary Diplôme .

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

Programs

Le Cordon Bleu Culinary Arts Great restaurants are known for their chefs and great chefs are known for their education. Our Culinary Arts program integrates the time-honored traditions of Le Cordon Bleu with contemporary cooking techniques and strong kitchen management skills. WCI Culinary Program Objectives The WCI culinary program provides basic training and education for cooks and apprentice chefs. The curriculum offers you the opportunity to: • Acquire the qualities of a professional, entry-level cook including stamina, dexterity, hand-eye coordination, ability to work with others, timing, and the artistry of food preparation. • Learn and effectively practice advanced technical skills in food preparation and service. • Become familiar with purchasing and inventory controls, buffet work and plate presentation, front-of-the-house operations, and basic principles of kitchen management. • Understand the principles of food identification, nutrition, dietetics, and food/beverage composition. • 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/hospitality industry. Our Culinary Arts Program: A Keystone for Your Career Students in our culinary program can acquire knowledge and practical skills needed for careers like Chef, Sous Chef, Private Chef, or even Restaurant Owner. As a graduate, your Le Cordon Bleu Culinary Arts credentials can give you an edge in starting a career with hotels, fine restaurants, private placement, country clubs, resorts and catering companies' world wide.
Le Cordon Bleu Pâtisserie & Baking Le Cordon Bleu College of Culinary Arts - Portland is proud to offer a Certificate of Occupational Studies degree in Le Cordon Bleu Pâtisserie & Baking. Students in both programs will receive intensive training in baking and pastry arts fundamentals; the goal is to prepare graduates with the high level of expertise necessary to become a professional baker or pastry chef. The 36-week certificate or 51-week degree course is taught by experienced teaching professionals in this specialized field. Along with learning the fundamentals of pâtisserie and baking techniques, students can develop the skills necessary to create magnificent show pieces and displays. Decorating cakes will range from simple royal icing to decoration of wedding cakes. WCI Pâtisserie Goals Students in the new program will receive intensive training in baking and pastry chef arts fundamentals; the goal is to prepare graduates with the high level of expertise necessary to become a professional baker or pastry chef. The pastry chef program includes aspects of pâtisserie and baking ranging from simply royal icing to baking and decorating wedding cakes. Your Career as a Professional Baker or Pastry Chef Graduates of the Le Cordon Bleu Pâtisserie & Baking Program will receive the training necessary to work in hotels, resorts, restaurants, catering, bakeries, cruise ships, and any other venue where quality baked goods and pastries are produced. The Le Cordon Bleu brand represents quality throughout the world and the affiliation has added to the esteem of this respected culinary school and the opportunities available to its graduates.
Le Cordon Bleu College of Culinary Arts cannot guarantee employment or salary. The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. Le Cordon Bleu College of Culinary Arts cannot guarantee employment or salary. Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosure.

Le Cordon Bleu College of Culinary Arts in Boston

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