About Le Cordon Bleu College of Culinary Arts in Minneapolis/St.Paul, Minnesota
At Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul, our culinary school programs are designed to help students pursue their passions and prepare them for professional opportunities in the international culinary, pâtisserie and baking, and hospitality industries. At our Minnesota culinary school, you'll be taught the specialized skills and techniques to pursue a professional culinary career.
Each student at our Minnesota culinary arts school receives a comprehensive, challenging education in classic techniques combined with modern innovations and the latest in global cuisine. They learn culinary arts through demonstration by chef instructors followed by hands-on application. Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul provides a creative and supportive community where passionate individuals can immerse themselves in the culinary world.
Curriculum includes important theoretical concepts, practical application, and industry-relevant general education courses. In addition, our Minnesota culinary school programs are also designed to instill a broader understanding of ethics, culture, history, science, and the culinary arts. Students also benefit from smaller class size in a creative, supportive community.
Contact us today to learn more about a Minnesota culinary arts education at Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul or apply online!
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Our Minnesota Culinary College Campus
Totaling more than 95,000 square feet, the campus of Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul, MN is comprised of three buildings located within a mile of each other in Mendota Heights, Minnesota near the Mall of America and the Minneapolis/St. Paul International Airport.
Our main building (Main Campus) is located at 1315 Mendota Heights Road. Certificate Program classes are held at our Brown Campus (1440 Northland Drive), while lecture and general education courses are held at Annex 4 (2535 Pilot Knob Road, Suite 126).
All campus buildings are located near major highways and public transportation, and parking is available to college students. Kitchen labs are equipped with stoves, ovens, and food-preparation equipment found in the industry. A wide range of small wares are provided for students´ use in practicing various culinary skills and techniques.
About Le Cordon Bleu – Culinary Arts & Cooking School
Few institutions possess the prestige of Le Cordon Bleu. Its internationally renowned culinary arts curriculum has become synonymous with expertise, innovation, tradition, and refinement-qualities meticulously nurtured by the school.
Le Cordon Bleu was founded as a cooking school in Paris in 1895. Its name traces to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500s.
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 collection of recipes called "La Cuisinière Cordon Bleu" was published to much acclaim. The book's success prompted its publisher to open a cooking school with the Cordon Bleu designation.
The cooking school's reputation spread fast, both in France and internationally. Since then, students throughout the world have trained in the culinary arts at Le Cordon Bleu.
Le Cordon Bleu's arrival in the United States ushered in a new educational era in culinary arts that combines classical European techniques with modern American technology and training.
As a testament to their accomplishment, Minnesota (MN) college graduates receive a specialized associate degree or certificate and the coveted Le Cordon Bleu Diplôme.