About the Program
Our Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts program is designed to provide the theoretical foundation and technical skills necessary to succeed in the food service industry.
The program was developed in response to student interest and industry demands. It aims to give students the background and experience 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 in Boston 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.
Practical sessions are a key ingredient, featuring instructor demonstrations followed by practical application.
Timeliness, procedure, and organization are emphasized, as is product quality. Also covered are international and cross-cultural cuisines and cooking techniques.
On-Site Restaurant
Students can 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 management operations and study in detail how management techniques can be applied to any food service establishment.
As part of the restaurant experience, students can also learn management theory and develop an understanding of effective leadership and how it can influence their environment.
General Education Courses
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 ensure that students have the cognitive abilities crucial to their career success.
All practical skill-development classes are taught by a chef instructor and an associate chef instructor over the length of the program. The maximum number of students in a general education or lecture class is 42.
Here are the courses that are included as part of the program.
Culinary courses:
- BKG 110 Introduction to Baking and Pastry
- BKG 210 Advanced Baking and Pastry
- BUS 110 Hospitality Supervision
- BUS 210 Food and Beverage Cost Control
- CUL 110 Introduction to Culinary Skills I
- CUL 115 Food Science
- CUL 120 Introduction to Culinary Skills II
- CUL 123 Wine and Beverage
- CUL 160 Introduction to Garde Manger
- CUL 180 American Regional Cuisine
- CUL 181 Meat and Seafood Identification and Fabrication
- CUL 182 International Cuisine
- CUL 260 Advanced Garde Manger
- CUL 290 Restaurant Guest Service
- CUL 295 Restaurant Practical
- EXT 210 Externship
General education courses:
- ART 101 Art Appreciation
- COM 101 Public Speaking
- ENG 120 English Composition
- LNG 225 Introduction to French Language and Culture
- MAT 101 College Math
- SOC 221 Cultural Diversity
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 mid-level positions such as cook, apprentice chef, or kitchen manager in settings such as restaurants, hotels, schools, bakeries, resorts, and cruise ships.
Upon graduation, in addition to an Associate of Applied Science degree, students receive the Le Cordon Bleu Diplôme, recognized locally and worldwide.
Contact us today to learn more about our Le Cordon Bleu Culinary Arts program.
|
