Culinary Schools Directory

Le Cordon Bleu College of Culinary Arts
Minneapolis/St. Paul, Minnesota

Pursue an engaging culinary arts career by learning classical French cooking techniques at one of the finest culinary schools in the country. For more than 50 years, Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul has offered students well rounded and advanced training in a superb environment. This progressive cooking school was the first of America's culinary schools to become a partner of the prestigious Le Cordon Bleu program. Le Cordon Bleu school has rightfully earned its international reputation in the field of cooking.

Le Cordon Bleu has gone to great lengths to create and maintain its famous standards of tradition, expertise, and quality. Lessons at Le Cordon Bleu Minneapolis/St. Paul are based on the finest French culinary traditions, with some of the best American technology thrown into the mix. The large culinary wing has the modern facilities you would expect from an excellent school.

Students continue to be impressed by the hands-on courses, professional kitchens and intensive curriculum. Talented chefs closely guide students throughout the different levels of training, and encourage everyone to put their own creative and cultural touches into the works they create. Students are also exposed to guest demonstrations and theory exams. Training in table service and wine is also provided as students work their way toward earning the enviable Le Cordon Bleu Certificate, which can lead to endless career opportunities

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Le Cordon Bleu Culinary Arts

By enrolling in Le Cordon Bleu Culinary Arts at Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul, you are entering a challenging and rigorous program that brings out the best of your skills and abilities. Through a combination of demonstration courses and hands-on classes, you will learn classic French cooking combined with the newest American techniques.

The curriculum includes basic culinary techniques, tools and equipment, food science, and much more. You will learn in professionally equipped, contemporary kitchens, guided by executive chefs who want to bring out your individual style and creativity. You will then apply your knowledge in the student run restaurant and a 12-week externship, working in a real restaurant setting off campus. This will prepare you to start your culinary career with pizzazz!

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Le Cordon Bleu Patisserie and Baking

The Le Cordon Bleu Patisserie and Baking program allows you to become familiar with various types of baking and pastry equipment while exposing you to a variety of baking styles. You will then use this knowledge to develop your own culinary approach. Through hands-on instruction, you will learn about artisan bread production, classic European pastry production, the design and creation of showpieces, and much more!

You will graduate from Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul ready to become a Baker or Patissier in a large culinary facility or the main Pastry Chef in a small business. Whether you want to build towering chocolate sculptures or delightful pastries, you can achieve your dreams here!

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