| Le Cordon Bleu College of Culinary Arts in Minneapolis / St. Paul is part of a global network of schools teaching the fine art of French cuisine: Paris, London, Tokyo, and Sydney are just a few of the locations. Le Cordon Bleu itself means Blue Ribbon. The origin of the term can be traced back to 1579, when an order of knights, known as the L’Ordre des Chevaliers du Saint Esprit, were known for the excellent food served at their banquets, or cordon bleu. Today, over 400 years later, Le Cordon Bleu College in Minneapolis continues the legacy of excellence.
Le Cordon Bleu College of Culinary Arts in Minneapolis offers programs in Culinary Arts and specialty Patisserie and Baking. Within these programs, new chefs are given both traditional Le Cordon Bleu training and opportunity to develop their own creations. Upon graduation, the college awards both an Associate’s Degree and the Le Cordon Bleu Diplôme, the most prestigious credential in cooking.
In addition to the art of cooking, the College's experienced instructors teach students about career advancement, kitchen regulations, butchering, and even food purchasing—nothing is left out. So by the time you take your first job, you’ll enter the professional kitchen with the confidence of a veteran.
The Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul >>
Programs
Associate - Le Cordon Bleu Culinary Arts
Associate - Le Cordon Bleu Patisserie and Baking
Location
The fully-equipped, highly-modern campus is located in the heart of the Twin Cities area. With over 929 lakes and more theater seats per capita than any city but New York, Minneapolis offers all the sophistication of a modern metropolis with the natural beauty of the Land of Lakes region.
The Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul >>
|
