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Taste success at our Minnesota based culinary arts school

Does cooking burn as passion in your heart? Are you dreaming of a career in culinary arts as a chef, pastry chef, or professional baker? Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul offers culinary students the quality training and prestige of the Le Cordon Bleu culinary arts programs.

Through these p�¢tisserie & baking and culinary arts programs, we give students the opportunity to build a strong future as a respected chef. Over the years, we have helped professionals cultivate and perfect their culinary skills and prepared others for their initial journey into the world of fine cuisine.

More than a cooking school
Le Cordon Bleu training in Minneapolis / St. Paul can help prepare you for an exciting culinary arts career!

We are proud of the innovative culinary environment that we created and are excited to share it with our students at our Minnesota campus. We're more than just a cooking school. In this dynamic environment, students not only receive the basic cooking skills that are required of any chef, they are given the tools to create original new recipes and techniques of their own. Plus, in each program, students have the opportunity to gain the essential business knowledge they need to be successful in this competitive field.

The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu BV.398

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Le Cordon Bleu College of Culinary Arts - Minneapolis/St.Paul
1315 Mendota Heights Road
Mendota Heights, MN 55120

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Minneapolis, MN, October 2, 2006 �� Le Cordon Bleu College of Culinary Arts - Minneapolis/St. Paul, has received accreditation for their Associate of Applied Sciences (A.A.S) in P�¢tisserie and baking program from the American Culinary Federation Foundation (ACFF) Accrediting Commission. The ACFF accreditation will last five years and signifies that the Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul p�¢tisserie and baking program has met or exceeded published industry standards, and thus demonstrated a commitment to providing quality curriculum.

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Marketing

Does cooking burn as passion in your heart? Are you dreaming of a career in culinary arts as a chef, pastry chef, or professional baker? Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul offers culinary students the quality training and prestige of the Le Cordon Bleu culinary arts programs. Through these p�¢tisserie & baking and culinary arts programs, we give students the opportunity to build a strong future as a respected chef. Over the years, we have helped professionals cultivate and perfect their culinary skills and prepared others for their initial journey into the world of fine cuisine.

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Why Le Cordon Bleu College of Culinary Arts - Minneapolis/St.Paul

Savoring a culinary arts career?
Le Cordon Bleu College of Culinary Arts - Minneapolis / St. Paul

Our Le Cordon Bleu P�¢tisserie & Baking and Culinary Arts Program is structured to ensure that students are exposed to a diversified education in culinary arts with the perfect blend of general education classes to help broaden their awareness, knowledge, attitudes, and values to be successful. The P�¢tisserie & Baking Program includes a six-week externship and the Culinary Arts Program includes a twelve-week externship that allow students to test and refine their proficiency in various areas of the kitchen.

Quality culinary programs
All of our classes are taught by professional chefs and they are designed to provide the insight and real world experience students desire. In the programs at Le Cordon Bleu Minneapolis / St. Paul, you can experience an atmosphere of professionalism, mutual respect and a desire to be the best. In order to provide the personalized training Le Cordon Bleu College of Culinary Arts is known for, classes that are limited in size. This promotes dynamic creative expression within our culinary learning environment and allows each student to receive individual attention from our experienced instructors.

A dynamic learning environment in the Twin Cities
Culinary school students can choose between two culinary career training options: culinary arts and p�¢tisserie & baking. Both programs are designed to provide intensive hands-on training to make learning a truly interactive experience. Since our instructors are experienced professionals, classes become stimulating exchanges led by some of the brightest minds in the culinary arts today. Our classrooms and labs are outfitted with industry-current equipment in order to emulate real-world situations and give students the opportunity to gain the skills they need to succeed.

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At Le Cordon Bleu Minneapolis / St. Paul, we offer the exciting Le Cordon Bleu Associate of Applied Science Degree programs that can get you prepared! We are dedicated to providing quality culinary programs that are taught by our staff of knowledgeable chefs and serve those seeking a solid foundation for their future. Le Cordon Bleu Minneapolis / St. Paul offers dynamic culinary programs to meet the needs of the industry and our students.

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Le Cordon Bleu Patisserie and Baking In our Le Cordon Bleu Patisserie and Baking Program, the core culinary curriculum is based on the hands-on teaching of patisserie and baking skills. Our experienced chef-Instructors will expose students to a variety of styles and encourage them to develop a culinary style all their own. Students can become familiar with various types of equipment during the program. Plus, the coursework includes courses in management, human resources, menu development, cost control, sanitation, nutrition, and wines and spirits.

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