The objective of the Le Cordon Bleu Culinary Arts program is to give students the expertise necessary to enter the foodservice industry in entry to mid-level positions with continued career advancement. Students can be prepared for a variety of positions in foodservice operations from prep cooks to personal chefs. Our AAS program combines coursework in three areas: culinary, baking and pastry and management. Students have an opportunity to gain real world experience at our student-run restaurant.

The objective of Le Cordon Bleu Pâtisserie and Baking program is to provide students with the opportunity to learn the theories and techniques of the profession. Graduates should be prepared for high volume baking production or for positions at establishments with an in-house baking and pastry operation. Creativity, flexibility and innovative thinking is encouraged.

General education, a crucial aspect of higher learning, is designed for students to improve their basic literacy, communication and computational skills. These skills are beneficial in our highly competitive world. Core courses include English Composition, Mathematics and Nutrition. In addition, students have a choice of electives in Humanities, Social Sciences and Communications.