Program offered is an Associate.

Prepare to Begin Your Career as a Professional Chef

Great chefs are born out of a quality culinary education. An Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts is an ideal program for those looking for a solid culinary arts education to start on the path to a professional career as an apprentice chef, chef, caterer, or kitchen manager.

This degree program offers comprehensive training in the culinary arts with additional study in food management and pastry preparation. You can develop your skills through demonstration followed by practical, hands-on application.

Primary Program Objectives

• Learn the artistry and classic culinary techniques for food preparation as well as the qualities of a professional, entry-level cook: stamina, dexterity, hand-eye coordination, the ability to work with others, timing, and more.
• Gain an appreciation for the history, evolution, and international diversity of the culinary arts, and learn the principles of food identification.
• Acquire basic kitchen management skills, including purchasing and inventory controls and front-of-the-house operations.
• Enrich your culinary training with general education courses that teach marketing knowledge and interpersonal communication skills.

Students must successfully complete all program requirements in order to graduate and receive an Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts.

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosure.

Campus Offerings