Overview
Programs
Accreditation

At Le Cordon Bleu College of Culinary Arts , you can earn a Specialized Associate Degree in Culinary Arts in as few as 18 months. As a graduate, you also receive the highly respected Le Cordon Bleu Diplôme—recognized around the world for excellence!

Le Cordon Bleu College of Culinary Arts has several campuses across the country that offer the following programs:*

* Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts

* Associate of Science Degree in Le Cordon Bleu Culinary Arts
These are among the most intensive and comprehensive programs in culinary arts training. Courses at each level are taught by experienced and highly accomplished chefs. Both programs teach students the knowledge foundation and skills to enter the food service industry in entry to mid-level positions.

* Le Cordon Bleu Culinary Arts Certificate Program

* Le Cordon Bleu Pâtisserie & Baking Certificate Program This program provides students with the opportunity to learn the knowledge and skills needed to succeed in the pastry and baking area of the food service industry. It includes hands-on teaching of the fundamental baking skills for pastries, cakes, and desserts, as well as the theories that are the foundation for competency in this career field. The comprehensive, sequential course of study is designed to prepare graduates to enter the industry in entry-level positions. * Program availability and degree offerings subject to change, and may vary by campus.

If you’re interested in a culinary career, you can’t find a better, more distinguished place to learn than Le Cordon Bleu College of Culinary Arts. Contact us today!

Disclosures

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosure.

Campus Address

3221 Enterprise Way
Miramar, FL 33025

Each of the Le Cordon Bleu campuses is an accredited culinary school by one of the following: Accrediting Commission of Career Schools and Colleges (ACCSC), a national accrediting agency recognized by the United States Department of Education, 2101 Wilson Blvd., Suite 302, Arlington, VA 22201,

www.accsc.org

; Accrediting Council for Independent Colleges and Schools (ACICS), a national accrediting agency recognized by the United States Department of Education, 750 First Street, NE, Suite 980, Washington, DC 20002-4241,

www.acics.org

; Le Cordon Bleu College of Culinary Arts in Chicago is accredited by The Higher Learning Commission and a member of the North Central Association, a regional accrediting agency recognized by the United States Department of Education and the Council on Higher Education Accreditation, 30 North LaSalle Street, Suite 2400, Chicago, IL 60602-2504,

www.ncahigherlearningcommission.org

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