About Le Cordon Bleu College of Culinary Arts in Atlanta

Le Cordon Bleu College of Culinary Arts in Atlanta is a branch campus of Le Cordon Bleu College of Culinary Arts in Portland, which was established in 1983 to meet the growing demand for professionally trained chefs. In 1999, the college began its partnership with Le Cordon Bleu.

Our culinary programs are designed to help students pursue their passions and prepare them for professional opportunities in the international culinary, pâtisserie and baking, and hospitality industries.

Each student receives a comprehensive, challenging education in classic culinary techniques combined with modern innovations and the latest in global cuisine. They learn through demonstration by chef instructors followed by hands-on, practical application. Curriculum includes important theoretical concepts and industry-relevant general education courses. Students also benefit from smaller class size in a creative, supportive community. No other Atlanta-based culinary arts program offers the combination of a commitment to excellence, classical cooking techniques, industry current kitchen facilities, and the coveted Le Cordon Bleu Diplôme.

Contact us today to learn more about culinary education at Le Cordon Bleu College of Culinary Arts in Atlanta.

Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia is accredited by the Accrediting Commission of Career Schools and Colleges as a branch campus of Le Cordon Bleu College of Culinary Arts in Portland, Oregon and licensed by the State of Georgia. Its programs are accredited as follows: Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts is accredited by the American Culinary Federation, Inc., Accrediting Commission, 180 Center Place Way, St. Augustine, FL 32905

Degree Programs

In the time-honored traditions of Le Cordon Bleu, the culinary arts program provides students the opportunity to develop their skills through demonstration followed by hands-on practical application in professionally-equipped kitchen labs. As part of this dynamic environment, students are immersed in the culinary/hospitality world, spending a significant time in the kitchen applying skills and techniques. The Le Cordon Bleu culinary arts program teaches classical cooking methods, in addition to American regional and international cuisine; food science, as well as concepts in baking and pastry. Students find themselves immersed in stimulating as well as nurturing environments where dedicated, professional chef-instructors pass on their skills, experience and knowledge. Our various culinary programs are ideal for those looking for a solid culinary arts education, starting on the path as a culinary professional in restaurants, hotels, resorts, professional kitchens, and more.

For those whose culinary passions involve the pâtisserie and baking arts, the Le Cordon Bleu program can provide a winning recipe of intensive, practical and comprehensive training and education. This renowned, professional pastry and baking program covers an array of proficiencies in pâtisserie and baking skills including artisan bread production; design and creation of chocolate/sugar showpieces; classic European pastry production; fine pâtisserie and more. Students are also exposed to the different styles and experiences of our chef-instructors who encourage each student to explore and develop his or her own distinct style and creativity.