The Le Cordon Bleu Culinary Arts tradition teaches classical cooking methods, including American regional and international cuisine, concepts in baking and pastry production, and food science.

Graduates of our Le Cordon Bleu Culinary Arts programs should be prepared to pursue entry-level roles in professional kitchen environments.

Le Cordon Bleu Culinary Arts students tackle their curriculum under the supervision of experienced chef instructors in fully equipped laboratory kitchens. At many Le Cordon Bleu campus locations, students also have the opportunity to contribute to student-run restaurants, cafes, or patisseries that serve the general public.

When preparing to graduate, students can take advantage of our Career Services departments. All schools have dedicated Career Services staff members who aim to help culinary arts students identify, clarify, and pursue their academic and professional goals.

Finally, our schools’ Alumni Associations offer additional opportunities for students and graduates to make important connections—professional and personal.

Food Styling
Part food preparation, part sculpture, food styling involves preparing food products to be photographed or filmed for marketing purposes. Food products created must be able to withstand several hours of shooting under hot lights.

• Key Traits: Applied chemistry, artistic skills, food preparation skills, attention to detail.
• Education required: Certificate/diploma or associate degree.
• Where Food Styling Is Needed: Newspapers and magazines, marketing departments, food manufacturers, advertising agencies.

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