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About Le Cordon Bleu College of Culinary Arts in Dallas
Le Cordon Bleu College of Culinary Arts in Dallas was established in 1999 to bring a renowned culinary curriculum to the Dallas-Fort Worth metropolitan area.
Through demonstration followed by practical application, the chef instructors at Le Cordon Bleu College of Culinary Arts in Dallas help students pursue their passions and prepare for professional opportunities in the culinary and hospitality industry.
Le Cordon Bleu College of Culinary Arts in Dallas represents classic culinary techniques combined with modern innovations and the latest in global cuisine. Theoretical concepts as well as practical and creative applications are addressed in the curricula as well, and reinforced by interaction with professionals in the industry. The Institute is dedicated to:
Learn more about Dallas and Le Cordon Bleu College of Culinary Arts in Dallas' culinary programs.
Le Cordon Bleu College of Culinary Arts in Dallas Accreditation
Accreditation is a voluntary process which may be undertaken by schools to demonstrate compliance with specific standards designed to indicate a level of education quality.
For specific program accreditation information please visit: http://www.chefs.edu/About-Us/Accreditation.
Le Cordon Bleu Culinary Arts Program – Certificate
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.
Le Cordon Bleu Pâtisserie and Baking Program – Certificate
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.
Learn the way through hands-on training in real-world techniques.
Learn the way in industry-equipped kitchens, using professional tools and fine ingredients.
Learn the way to develop your creativity.
Learn the way while engaging in community involvement and activities that immerse you in the culinary world.
Learn the way through real-world experience in externships and a student-run restaurant.
Complete and submit this form or talk to an Admissions Advisor at 1 (877) 559-9222.
Talk to an Admissions Advisor 1 877 559-9222 or Contact Us Online.
* Source: http://www.restaurant.org/pdfs/research/2009Factbook.pdf