Le Cordon Bleu College Of Culinary Arts Minneapolis-St. Paul

Highlights

• Features Le Cordon Bleu's internationally renowned culinary arts program
• Graduates receive the worldwide recognized Le Cordon Bleu Diploma
• College's on-site restaurant offers valuable experience
• Externships provide experience and networking opportunities
• Offers continuing education sessions with Le Cordon Bleu International chefs
• Provides access to domestic and international job opportunities

About the School

The Le Cordon Bleu school was originally established as a culinary institute in Paris in 1895. Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul offers comprehensive culinary arts programs and baking/pastry making curriculums. The programs blend European traditional methods with modern American technology and training. The curriculums emphasize practical learning. According to the college, they provide industry current classrooms, labs and equipment. In addition, the school includes three buildings located within a mile of each other, all close to the Mall of America and the Minneapolis/St. Paul International Airport.

Academic Programs

Available programs include:

• Culinary Arts Associate Degree – Offers a theoretical foundation and technical skills. Training is provided in classical French cooking techniques, cross-cultural cuisine and international cooking methods. The program includes numerous laboratory sessions. Students learn front and back-of-the-house operations at the on-site restaurant. Management theory is also part of the curriculum. In addition, graduates have opportunities for entry-level and mid-level jobs in the food service industry.
• Patisserie & Baking Associate Degree – Blends hands-on learning with theory. Combines French pastry techniques with American technology. In addition, students are trained in front and back-of-the-house operations as well as in food service management.
• Culinary Arts Certificate Program – Prepares students for positions as cooks and apprentice chefs. Students learn technical skills, become familiar with baking and pastry and learn the principles of butchery. They also receive a comprehensive review of the ingredients and flavors used in European and Asian cuisine.

Learning Options

• Associate degree programs are 15 months long. They include a three month externship.
• The certificate program is completed in 30 weeks and includes a six week externship.

Faculty

The chef instructors blend demonstrations, lectures and practical learning. Most of the teachers are experienced professional chefs who actively work in the field.

Student Life

The career services department provides students with externships and assists students and graduates with finding jobs. The campus offers a variety of activities and student clubs. Guest lectures by celebrity and local chefs are also provided. Also, when students need additional help, teacher provided tutoring sessions are available. In addition, the student services representatives assist students with finding housing.

Admissions and Financial Aid

A high school diploma or a GED certificate is required. Candidates can apply online or on-campus. An interview is part of the admissions process. Telephone interviews are also available. Regarding financial assistance, the financial aid representatives are available to help students with the financial aid application process. The college also offers on-campus scholarship opportunities. Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures.