Le Cordon Bleu College Of Culinary Arts Miami

Highlights

• Prepares students for culinary arts careers
• Blends European and North American culinary arts training
• "Externship" programs provide students with real-life experience
• Associated with the famed Paris cooking school, Le Cordon Bleu.
• Accredited by the Accrediting Commission of Career School and Colleges of Technology (ACCSCT)

About the School

Real-world instruction takes place in classrooms and labs which are furnished with modern equipment in order to simulate actual industry work environments. This arrangement is structured to give students the skills they need to be a successful culinary professional.

The school targets classes which are limited in size – this provides the maximum quality training and individualize attention possible. In these small-group settings students are encouraged to express their unique creative talents.

With the area's rich ethnic diversity students can explore a vast spectrum of flavors and taste sensations that are a part of the local scene.

Academic Programs

Under the tutelage of the school's executive chefs students will learn classical cooking methods and the qualitative aspects of food preparation, including nutrition and sanitation. The curriculum also includes a general education component to provide a solid academic baseline for career and personal growth.

A mix of culinary business training, management and leadership skill development, insight into corporate operations, and communication techniques, as well as purchasing and cost control administration help round out career training.

• Associate of Science Degree Program or Diploma Program – Working in fully equipped contemporary kitchens students learn the theoretical foundation and technical skills necessary to start a career in the culinary arts and food service industry.
• Diploma Program in Le Cordon Bleu Patisserie and Baking – Prepares students for entry level careers as professional bakers and pastry chefs. Students will be shown how to create dazzling desserts that are show pieces and displays.

Learning Options

The school offers hands-on, practical courses in small classes, and students attend demonstration classes. Its programs provides students real-world opportunities to work in the food services field.

Faculty

The faculty consists of professional chefs with teaching experience in a variety of culinary schools and cooking schools. Educators provide insight and real-world experience to help students build a foundation of skills to move their careers into the food-service industry.

Student Life

Collegiate Housing Services (CHS) works in cooperation with the school to coordinate student housing. Shared Roommate Program and the Apartment Locator/Referral Program are available through CHS. Representatives are available on campus during posted hours.

CHS tries to stimulate social and educational activities for students throughout the school year. CHS representatives and Resident Assistants meet with students on and off-campus in and effort to execute a variety of interesting programs for residents.

Admissions and Financial Aid

A high school diploma or equivalent is required for admission. Applicants go through an interview process with LCB Admissions representative and key administrators to help determine the candidates desire and commitment to become a career professional in the food industry.

The school offers tuition planning assistance to all students, and financial aid is available for those who qualify. Financial assistance may include: Private Loans, Federal loans, Federal Grants and Federal Work Study. Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures.