Get the Culinary Arts Education That Can Help You Become a Chef
Great restaurants are known for their chefs, and most great chefs are born out of their culinary education.
Our Associate of Occupational Studies (AOS) Degree in Le Cordon Bleu Culinary Arts integrates the time-honored traditions of Le Cordon Bleu with contemporary cooking techniques and strong kitchen-management skills training.
Program Objectives - Associate of Occupational Studies Le Cordon Bleu Culinary Arts
The Le Cordon Bleu Culinary Arts Program emphasizes comprehensive, practical training in the culinary arts with elements of management and pastry preparation.
The curriculum for the program is structured to provide a solid culinary arts education for students training to become cooks and apprentice chefs. Our courses give you the opportunity to:
- Acquire the qualities of a professional, entry-level cook, including stamina, dexterity, hand-eye coordination, the ability to work with others, timing, and the artistry of food preparation
- Learn and effectively practice advanced technical skills in food preparation and service
- Understand the principles of food identification
- Gain an appreciation for the history, evolution, and international diversity of the culinary arts
- Develop a sense of professionalism necessary for working successfully in the food-service and hospitality industry
Students in the Associate of Occupational Studies Degree Program will also have the opportunity to:
- Become familiar with purchasing and inventory controls, front-of-the-house operations and basic principles of kitchen management
- Partake in general education courses including Marketing and Interpersonal Communication, which can enhance the educational experience and support the AOS Degree Award.
Students must successfully complete all program requirements in order to graduate from the Le Cordon Bleu Culinary Arts Program. Students successfully completing all requirements for the AOS program will receive an Associates of Occupational Studies Degree in Le Cordon Bleu Culinary Arts. | 
