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Le Cordon Bleu

 
Education - Teaching - Administration
Overview
Le Cordon Bleu Schools North America combines classical French techniques with innovative American technology. We are proud to be able to offer Le Cordon Bleu Programs to students around the country. Through these dynamic Culinary, Patisserie and Baking and Hospitality & Restaurant Management training Programs, students are provided the opportunity to build a strong foundation for their future.

The outstanding Le Cordon Bleu Programs have been developed for students who are career-oriented and ready to taste success. Le Cordon Bleu Schools North America has created an innovative environment at each of our culinary schools that focuses on a student's educational and personal development. In this dynamic environment, students not only receive the basic cooking skills that are required of any chef, they are provided the tools to create original new recipes and techniques of their own. In addition, Le Cordon Bleu Programs include essential business concepts that students need to be successful in this competitive field.

Our culinary training programs cover everything from basic cooking skills, to the art of butchering and purchasing and cost control. Choose from our culinary training and hospitality programs:

  • Le Cordon Bleu Culinary Arts
  • Le Cordon Bleu Pâtisserie & Baking Arts
  • Le Cordon Bleu Hospitality & Restaurant Management

All of our programs offer you the opportunity to gain knowledge of one of the most prestigious and effective culinary techniques in the world of Culinary Arts.


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Career Opportunities
VISITING ITALIAN CHEF INSTRUCTOR JOINS WESTERN CULINARY INSTITUTE FOR INNOVATIVE TEACHING PROGRAM

-- Through the Italian Culinary Foundation, Acclaimed Chef Instructors to Further School’s Teachings of Authentic, Contemporary Italian Cuisine --

Portland, OR – February 27, 2007 – Western Culinary Institute
is proud to announce its latest innovative teaching endeavor, “The Visiting Italian Chef Instructor” program. In cooperation with New York-based Italian Culinary Foundation, Western Culinary Institute welcomes Chef Domenico D’Agostino. Students will participate in the Chef’s customized, three-week program, which is ultimately designed to elevate the standards and understanding of authentic Italian cuisine in America. The program commences on March 5, 2007. The non-profit Italian Culinary Foundation, founded and run by renowned restaurateur Tony May, also boasts Certified Master Chef and globally recognized educational innovator Ferdinand Metz as one of its key advisors.

Later this year, the Italian Culinary Foundation will also host a Chef Instructor from Western Culinary Institute for a two-week study tour of Italy.

Said Chef Kevin Monti, “Our number one job is to consistently deliver the best culinary education possible to our students. Short of living and cooking in another country, there is no better way to learn about the traditions and evolution of a cuisine than to have a native instructor lead the way. Italian cuisine is one that generates exceptional interest among the American dining public and our students, and recent developments in the Italy’s culinary evolution make this a significant and timely opportunity for all of us. I have no doubt that we will all be richer for the experience and we proudly welcome Chef Domenico D’Agostino to our city.”

Said May, President of the Italian Culinary Foundation, “Our goal is to bring learning institutions -- and, ultimately, the American public -- up-to-date about truly contemporary Italian cuisine. The ease of travel and migration of ingredients, among other things, have had a significant impact on the way Italians in every region cook. As a result, broad knowledge of the ingredients themselves – first and foremost – is the key to creating great Italian cuisine. This concept is the cornerstone of every ICF teaching program.”

Metz added, “With an emphasis on absolute authenticity, this program represents an exciting educational advantage to the participating schools. Students will be given the rare opportunity to directly interact with some of the best teachers of one of the great cuisines of the world.” ICF’s Visiting Chef Instructor program is adapted to each school’s particular needs and includes lectures, seminars, and hands-on kitchen practice. In some cases, the visiting instructors will also lead professionals in Continuing Education programs for one week of their stay. Through this program, Visiting Chef Instructors are attending 20 top culinary institutions in the U.S. in 2007.

To help ensure students gain a thorough understanding of the role of ingredients in Italian cuisine, numerous producers and distributors of fine Italian foods graciously donated goods to the Italian Culinary Foundation's Visiting Chef Instructor program.
Academic Programs
  • Le Cordon Bleu Culinary Arts
  • Le Cordon Bleu Pâtisserie & Baking Program
  • Le Cordon Bleu Hospitality & Restaurant Management
Locations
Le Cordon Bleu College of Culinary Arts - Atlanta
1927 Lakeside Parkway
Tucker, GA 30084
(888) 549-8222


Le Cordon Bleu College of Culinary Arts Las Vegas
1451 Center Crossing Road
Las Vegas, NV 89144
(888) 551-8222


Le Cordon Bleu College of Culinary Arts Miami
3221 Enterprise Way
Miramar, FL 33025


Le Cordon Bleu College of Culinary Arts - Minneapolis/St. Paul
1315 Mendota Heights Road
Mendota Heights, MN 55120


Le Cordon Bleu College of Culinary Arts - Dallas
11830 Webb Chapel Road
Dallas, TX 75234


Information On Classes Call Toll Free: 888-495-5222
All Other Inquiries: 214-647-8500