Programs offered at the Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul

Le Cordon Bleu Culinary Arts Associate of Applied Science Degree Program

Our Le Cordon Bleu Culinary Arts Program is designed to provide the theoretical foundation and technical skills necessary to succeed in the food service industry. It was developed in response to student interest and industry demands.

The program aims to give students the background and expertise necessary to enter the food service industry in entry- to mid-level positions and to advance to a variety of related positions.

Partnership with Le Cordon Bleu

Le Cordon Bleu's partnership with Le Cordon Bleu College of Culinary Arts - Minneapolis/St. Paul combines classical French cooking techniques with modern American technology and a contemporary philosophy.

The Curriculum

Our complete, well-rounded curriculum includes an array of culinary proficiencies that students are required to demonstrate at every level of the program.

As part of the program, students can learn classical French cooking methods and the qualitative aspects of food preparation, including nutrition and sanitation.

Laboratory sessions are a key ingredient, featuring instructor demonstrations followed by practical application. Timeliness, cleanliness, and organization are emphasized, as is product quality. Also covered are international and cross-cultural cuisines and cooking techniques.

Students progress to preparing food in quantity and become involved in both front- and back-of-the-house operations at our on-site restaurant. They can learn about restaurant operations and study in detail how management techniques can be applied to any food service establishment.

Students can also learn management theory and develop an understanding of effective leadership and how it can influence their environment.

General education, a crucial part of higher learning and a valuable asset in today's highly competitive world, is represented by general education coursework designed to help ensure that students have the opportunity to gain the cognitive abilities crucial to their career success.

Here are a few of the courses included as part of the program:

CUL 110 Introduction to Culinary Skills I
Get an overview of culinary history, safety, sanitation, tools, equipment, and basic cooking principles. Practice knife skills, mise en place, flavoring, seasoning, and recipe and menu development.
CUL 105 Introduction to Garde Manger
This course emphasizes Garde Manger cold sauces, salads, and sandwich presentations. Students can master classic plating procedures and create their own food combinations.
CUL 202 Principles of American Regional Cuisine
Through lecture and interactive demonstration, students can learn the basic culinary principles of American cuisine and study indigenous ingredients.

Program Length

The program is designed to be 15 months long: 12 months on campus followed by a three-month externship where students can apply their newly acquired culinary skills in a real-world setting.

Career Opportunities

Graduates should be prepared to assume entry- to intermediate-level positions including cook and apprentice chef in settings such as fine-dining restaurants, resorts, and catering and commercial food service operations

The training provided can also lead to respectable and rewarding positions such as:

Sous chef
Chef de cuisine
Food and beverage director
Catering director
Restaurant manager
Restaurant proprietor

In addition to the Associate of Applied Science Degree, graduates receive the Le Cordon Bleu Diplôme, recognized locally and worldwide.