Programs

Associate of Science - Le Cordon Bleu Culinary Arts
Our AAS program combines coursework in three areas: culinary, baking and pastry, and management, including exposure to an array of culinary proficiencies. This spectrum of learning can create a broad, yet thorough experience, complete with theoretical foundations and technical skills. Graduates of the AAS program should be prepared for a variety of positions in any food service operation.

Associate of Science - Le Cordon Bleu Patisserie and Baking
Through our AAS program, you will have the opportunity to master the theories and techniques of the culinary profession. You can acquire the creativity, flexibility and innovative thinking imperative to a successful career in this competitive field.