No matter what your career aspirations, Le Cordon Bleu College of Culinary Arts Las Vegas 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 Las Vegas, 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 Las Vegas's 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 integration into the work environment, our career services staff at Le Cordon Bleu College of Culinary Arts will assist in identifying employment options.

Our graduates of Le Cordon Bleu College of Culinary Arts should leave with marketable skills and the combined advantages of hands-on training in culinary arts programs, 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.

The Le Cordon Bleu College of Culinary Arts - Las Vegas provides an educational program that can prepare students for professional opportunities and career success in the international hospitality industry by providing an 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 in January 2003 to bring the Le Cordon Bleu culinary arts program to the Las Vegas area. The College's association with Le Cordon Bleu represents a union of the finest in European and North American culinary arts training programs available today, resulting in a world class program as well as 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 program 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, Le Cordon Bleu's name traces back to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500's. 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 to much acclaim. The collection's success prompted its publishers to open a culinary school with the Cordon Bleu designation. The reputation of the 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 - Las Vegas in America further expands this influence.

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 diplôme in addition to their specialized associate degree.

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