Le Cordon Bleu College of Culinary Arts, St. Louis

Le Cordon Bleu College of Culinary Arts St. Louis

Welcome

No matter what your career aspirations, Le Cordon Bleu College of Culinary Arts St. Louis 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 St. Louis, 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 St. Louis'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.

Come visit us at Le Cordon Bleu College of Culinary Arts and see why we are the finest of the culinary schools in St. Louis!

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

About Us

The Le Cordon Bleu College of Culinary Arts St. Louis's educational program is designed to prepare students for professional opportunities and career success in the international hospitality industry. Students receive an individualized, hands-on education in the classic and modern culinary arts.

Our professional faculty guides students through theoretical concepts, and practical and creative applications of culinary techniques.

Modern Facilities and Professional Instruction at Our Culinary School
Established in June 2003, Le Cordon Bleu St. Louis offers modern facilities, professional faculty, and an on-site restaurant where students are expected to apply the knowledge they gain inside the classroom.

• Professional commercial kitchens
• Hands-on study and practical experience working on industry-current equipment
• Career Services Assistance
• Practical experience in our on-site restaurant

The Le Cordon Bleu Culinary School Advantage
The Le Cordon Bleu College of Culinary Arts in St. Louis was established to bring the esteemed Le Cordon Bleu culinary arts program to the St. Louis 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 comprehensive, challenging and hands-on education.

No other St. Louis culinary school offers the combination of a commitment to excellence, classical cooking techniques, modern environment, and the coveted Le Cordon Bleu culinary arts diplôme.

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, 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 St. Louis further expands this influence in America.

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.

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

Programs

Certificate
Le Cordon Bleu Pâtisserie & Baking The Le Cordon Bleu Pâtisserie & Baking Certificate program is an intensive 9-month program. It includes a two-month paid externship at a local or national location of your choice. The core culinary curriculum is based on the hands-on teaching of Pâtisserie and baking skills and includes over 200 proficiencies such as Artisan Bread Production, Design and Creation of Chocolate/Sugar Showpieces, Classic European Pastry Production, Fine Pâtisserie, well as the theoretical knowledge that must underlie competency in this field. It exposes students to the different styles and experiences of the chef-Instructors and acquaints students with a wide variety of equipment. Additionally, courses covering management, human resources, menu development, cost control, sanitation, nutrition and wines and spirits are taught. This comprehensive curriculum is designed to prepare students for Baker and Patissier in a large operation or the principal Pastry Chef in a small restaurant environment.
Professional Culinary Arts Certificate The Professional Culinary Arts Certificate is designed to prepare students with the skills appropriate for basic positions in professional food preparation. Students begin their program with classes in basic and fundamental concepts of the culinary profession and build to more advanced topics as the program progresses. The program features lecture and laboratory formats. The program concludes with an externship experience that gives students a chance to practice skills they have learned throughout the course of their studies. Program outcomes include demonstrating: * Professional-level cooking techniques * Sanitation principles as they apply to the professional kitchen * Professionalism appropriate to the hospitality industry
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 St. Louis

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