Professional Cooking

Professional Cooking Programs: This program emphasizes "learning by doing" with special attention given to the practical side of professional food preparation. You are prepared for a career in restaurants, bakeries, food service departments of corporations and health-related institutions, as well as in the rapidly expanding fields of catering and "food to go."

Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities are trained every year. Le Cordon Bleu combines innovation and creativity with tradition through its certificates, diplomas, bachelors and master degrees.