Le Cordon Bleu:
Culinary Arts Programs
This intensive and rigorous programs al Le Cordon Bleu College of Culinary Arts in Scottsdale can be completed in as few as 15 months, depending on the program. Program options include Le Cordon Bleu Culinary Arts, Le Cordon Bleu Pâtisserie and Baking, and Le Cordon Bleu Hospitality and Restaurant Management.
Le Cordon Bleu Culinary Arts
Students can earn an Associate of Occupational Studies Degree in the Le Cordon Bleu Culinary Arts in this challenging and comprehensive program. We integrate classical cooking methods and qualitative aspects of food preparation, including nutrition and sanitation. As a student, you can gain the skills necessary to compete in today’s marketplace, with training in bread and pastry preparation, along with appetizers, soups, desserts, sauces, and garde manger.
Le Cordon Bleu Pâtisserie and Baking
This innovative and hands-on training includes guidance from chef-instructors in inudstry-current kitchens. As a student, you can learn a variety of culinary styles in a variety of areas including: breads and doughs; cakes; service pastry and desserts; and chocolate, confectionery and show pieces.
Le Cordon Bleu Hospitality & Restaurant Management
Le Cordon Bleu Hospitality & Restaurant Management Program focuses on the hospitality industry to help you prepare for career opportunities in restaurants, spas, hotels or cruise lines. Students can benefit from learning front- and back-of-the-house operations, as well as all facets of managing a restaurant through our hands-on training.
Le Cordon Bleu College of Culinary Arts in Scottsdale now offers a learning option that combines the flexibility of online education with Le Cordon Bleu training. The new online Bachelor of Arts in Le Cordon Bleu Culinary Management degree completion program offers associate degree holders the opportunity to earn a bachelor’s degree in as little as 15 months. Find out more about this exciting new online culinary management degree by contacting an admissions representative today.
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