Programs offered at the Le Cordon Bleu Institute of Culinary Arts - St. Paul

Le Cordon Bleu Culinary Arts Certificate Program

Our Le Cordon Bleu Culinary Arts Certificate Program is designed to provide skill training and education for cooks and apprentice chefs. Developed in response to student interest and industry demands, the curriculum gives students the opportunity to:

• Acquire the attributes of a professional, entry-level cook, including stamina, dexterity, timing, hand-eye coordination, the ability to work with others, and the artistry of food presentation
• Learn and effectively practice technical skills in food preparation and service
• Become familiar with baking and pastry, garde manger work, and plate presentation
• Understand the principles of food identification and food/beverage composition
• Gain appreciation for the history, evolution, and international diversity of the culinary arts
• Develop the personal sense of professionalism necessary for working successfully in the food service/hospitality industry
• Learn and practice proper sanitation procedures
• Become familiar with French culinary terms and techniques used worldwide

Le Cordon Bleu´s partnership with Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul combines classical French techniques with modern American technology and a contemporary philosophy. Here are a few of the courses included as part of the program:

• CTC 110 Baking and Pastry Fundamentals
  Students are introduced to both hard and soft crusted yeast breads, quick breads and muffins, cookies, custards, tarts, pies, and cakes. They can also work with many of the products used by contemporary commercial kitchens.
  
  
• CTC 120 Principles of Butchery
  This course focuses on the identification and fabrication of beef, pork, lamb, and veal cuts. Students can learn how to purchase, identify, handle, store, fabricate, and present meats and seafood.
  
  
• CTC 210 Flavors of the World
  In this course, students have the opportunity to learn the ingredients and culinary preparations that make the flavors of European and Asian cuisines so distinctive.
  
  

Program Length

The program is designed to be 30 weeks long, including a six-week externship where students can apply their newly acquired culinary skills in a real-world setting.

Career Opportunities

Graduates should be prepared to assume entry-level positions such as cook or apprentice chef in settings such as restaurants, hotels, private households, or cruise ships.

Upon graduation, students receive the Le Cordon Bleu Diplôme, recognized locally and worldwide.

Learn more today! Contact us for additional information about our Culinary Arts Certificate Program.