At California Culinary Academy, students can experience Le Cordon Bleu Culinary Arts training in contemporary and classical methods using modern techniques and quality professional instruction in lecture, lab, and externship. This can give students the opportunity to hit the ground running in a career they love.
Here are some of the courses offered as part of the Associate of Occupational Studies Degree Program in Le Cordon Bleu Culinary Arts:
Broad knowledge courses:
Advanced skills courses:
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Banquets and Catering Restaurant Production Culinary Management |
Course Spotlight: Take a closer look at Introduction to Business Management and Banquets and Catering.
290 Restaurant Production
This hands-on Le Cordon Bleu Culinary Arts training course emulates the workings of a production kitchen and its various stations. Classical cooking techniques and recipes are combined with contemporary concepts to create dynamic cuisine. Emphasis is placed on technique, taste, speed, timing, plate presentation, organization, communication, and teamwork.
210 Wine Studies I
This Le Cordon Bleu Culinary Arts training course introduces the wine making process and the foundation necessary to understand and appreciate the basics of wine. The standard types of wines, including classics from Europe and California, are presented through lectures and formal tasting. The art of wine evaluation, including how to recognize varietal and regional characteristics, taste dominant and subtle flavor notes, and the basic principles of wine and food pairing are explored.
Learn about the
Le Cordon Bleu Culinary Arts Program Career Path – offering you the opportunity to earn a degree in Le Cordon Bleu Culinary Arts while learning contemporary and classical cooking methods.
Contact us today for more information about our Le Cordon Bleu Culinary Arts training program, and prepare for a career you love!
