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Culinary Arts Associate Degree Program

The Le Cordon Bleu Associate in Culinary Arts program aims to provide a dynamic and multi-faceted culinary education that is designed to encompass professional hands-on training, foundational techniques, and professional instruction. Learn the way as you practice and perfect foundational skills and hundreds of culinary proficiencies that are crucial to the culinary industry, as you work alongside experienced chefs throughout your journey at Le Cordon Bleu.

During your restaurant rotation, you can have an opportunity to apply your skills in a fast-paced real restaurant setting environment. Here you can gain a complete understanding of how the front- and back-of-house operates.

What You Can Do Here

  • Practice and perfect professional culinary techniques
  • Understand sanitation principles of a professional kitchen and foodservice
  • Apply basic management principles to the demands of the hospitality business, including hospitality supervision and entrepreneurship
  • Exercise college-level reasoning skills
  • Learn what’s involved in catering and buffets
  • Build your knowledge of wine and beverage
  • Discover contemporary cuisine
  • Explore cuisine across cultures
  • Receive training in baking and pastry techniques
  • Work with cost control and purchasing
  • Study nutrition, food science and safety
  • Slice and dice with classical knife cuts
  • Sharpen your skills with measurements and formulas
  • Create stocks, mother sauces, and soups; cook with vegetables, grains, and egg
  • Identify, butcher, and fabricate meats and seafood
  • Prepare charcuterie – including curing, smoking, forcemeats, and sausage
  • Become versed in terminology, organization of working kitchens, chefs’ tools, commercial equipment, and volume food preparation
  • Educate your palate to discern various tastes and flavors
  • Begin to realize your own style as you master Le Cordon Bleu techniques

Possible Careers*

  • Line Cook
  • Prep Cook
  • Sous Chef
  • Cook Chef
  • Cook I
  • Assistant Cook
  • Baker/Rounds Cook
  • Butcher
  • Café Cook
  • Cook A
  • Cook II
  • Cook IV - Casual Dining Cook, Main Kitchen
  • Cooking Teacher
  • Culinary Coordinator
  • Day Cook
  • Head Chef/Kitchen Manager
  • Head Cook
  • Kitchen Manager
  • Line Chef
  • Poissonnier
  • Prep Chef
  • Quality Assurance Coordinator
  • Roundsman/Chef de Partie
*Upon completion of the program, graduates should have the skills needed to pursue career opportunities in the culinary industry at an entry level. The various titles of “chef” generally apply to more advanced roles in the professional kitchen (for example, Sous Chef, Executive Chef).
Graduates should not expect to become chefs upon graduation but are encouraged to work toward becoming a chef through the course of their careers. Le Cordon Bleu cannot guarantee employment or salary.

Terms and Conditions

By providing your mobile number, you agree to receive text messages from Le Cordon Bleu via its mobile text message provider.  You may opt out of receiving messages by texting the word STOP to 94576, or simply reply with the word STOP to any text message you receive from Le Cordon Bleu.

While CEC or its mobile text message provider will not charge end users for receiving/responding to promotional messages, depending on the terms of your mobile phone plan, you may incur a cost from your mobile service carrier to receive and respond to any promotional text messages (standard messaging and data rates/fees and other charges may apply).  Charges will appear on your mobile phone bill or will be deducted from pre-paid amounts.  Current participating/supported carriers are: Alltel, AT&T, Boost, Cellcom, Cellular One, Cellular South, Cincinnati Bell, Cricket, Element Wireless, Golden State Cellular, iWireless, Metro PCS, Nextel, nTelos, Plateau Wireless, Sprint, T-Mobile, US Cellular, Verizon Wireless, Viaero Wireless, Virgin, and more.

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Gainful Employment and Other Student Disclosures

Below you can find placement rates and other information tailored to your chosen campus and program. Certain disclosures are published on this website to assist students in understanding the facts about their programs.

Program Disclosure Information for:
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Employment Rates:

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- Graduation Rate

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ACCSC - Student Achievement Rates - Disclosure

LCB Scottsdale, LCB Online, LCB San Francisco, LCB Miami, LCB Las Vegas, LCB Boston and LCB Orlando
Click "Learn More" to find the ACCSC disclosures for the locations listed above as required by the Accrediting Commission of Career Schools and Colleges (ACCSC).

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* The Associate in Culinary Arts at the Le Cordon Bleu campuses in Austin TX, Boston MA, Chicago IL, Dallas TX, Minneapolis/St Paul MN, Sacramento CA, Seattle WA, and St. Louis MO is officially known as the Associate in Applied Science Degree in Le Cordon Bleu Culinary Arts.

* The Associate in Culinary Arts at the Le Cordon Bleu campuses in Los Angeles CA, San Francisco CA, Scottsdale AZ, Atlanta GA, Las Vegas NV and Portland OR is officially known as the Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts.

* The Associate in Culinary Arts at the Le Cordon Bleu campuses in Miami FL and Orlando FL is officially known as the Associate in Science Degree in Le Cordon Bleu Culinary Arts.

* Estimation of cost. Costs and financing options will be confirmed through the admissions & financial aid process, taking into account each individual's specific circumstances (transfer credits, need, 3rd party funding, etc). An additional STRF fee is charged for schools in California.