Our Le Cordon Bleu Culinary Arts Program is designed to provide the theoretical foundation and technical skills necessary to succeed in the food service industry. It was developed in response to student interest and industry demands.
The program aims to give students the background and experience necessary to enter the food service industry in entry- to mid-level positions and to advance to a variety of related positions.
Affiliation with Le Cordon Bleu
Le Cordon Bleu's affiliation with Orlando Culinary Academy combines classical French cooking techniques with modern American technology.
Our complete, well-rounded curriculum includes an array of culinary proficiencies that students are taught at every level of the program.
As part of the program, students can learn classical French cooking methods and the qualitative aspects of food preparation, including nutrition and sanitation.
Laboratory sessions are a key ingredient, featuring demonstration followed by practical application. Timeliness, procedure, and organization are emphasized, as is product quality. Also covered are international and cross-cultural cuisines and cooking techniques.
Students progress to preparing food in quantity and become involved in both front- and back-of-the-house operations at our on-site restaurant. They can learn about restaurant management operations and study in detail how they can be applied to any food service establishment.
Students can also learn management theory and develop an understanding of effective leadership and how it can influence their environment.
General education, a crucial part of higher learning and a valuable asset in today's highly competitive world, is represented by general education coursework designed to help ensure that students have the cognitive abilities crucial to their career success.
Program Length
The program is designed to be 15 months long: 12 months on campus followed by a three-month externship where students can apply their culinary skills in a real-world setting.
Career Opportunities
Graduates should be prepared to assume entry- to mid-level positions such as cook, apprentice chef, or caterer in settings including restaurants, hotels, schools, bakeries, resorts, and cruise ships.
In addition to the Associate of Applied Science Degree, graduates receive the Le Cordon Bleu Diplôme, recognized locally and worldwide.
Contact us today to learn more about our Le Cordon Bleu Culinary Arts Program.
