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Culinary Arts Diploma Program

The Le Cordon Bleu Culinary Arts Diploma is designed to prepare for the career in the culinary industry. You can spend a significant amount of time in our commercial kitchens practicing and perfecting your skills. Experienced chefs-will demonstrate culinary proficiencies and mentor you as you develop your creativity.

This hands-on program is all about food – preparing it, cooking it, serving it. The program progresses quickly from basic foundational skills to more advanced precision techniques that are the basis for creating any style of cuisine.

What You Can Do Here

  • Gain insight on nutrition, dietary fads, and recipe modifications
  • Study the history of food and development of cuisine
  • Explore global culinary heritage, cultures and influences
  • Receive training in food safety and sanitation
  • Discover international cuisine
  • Learn what’s involved in catering and buffets
  • Become versed in terminology, organization of working kitchens, chefs’ tools, commercial equipment, and volume food preparation
  • Slice and dice with classical knife cuts
  • Develop your abilities with measurements, formulas and following recipes
  • Create stocks, mother sauces, and soups; cook with vegetables, grains and egg
  • Practice identification, butchery, and fabrication of meats and seafood
  • Prepare charcuterie – including curing, smoking, forcemeats, and sausage
  • Educate your palate to discern various tastes and flavors
  • Begin to develop your own style

Learn the Way


Your Professional Grade Culinary Arts Toolkit:

Le Cordon Bleu Culinary Arts Certificate: Cooking Certificate Tool Kit
Your professional grade Culinary Arts toolkit includes: 10" steel -genesis- bulk, 3-1/2" paring Knife-genesis-bulk, 4" X 1" Knife guard, 6" boning knife-stiff-gen-bulk, 6" X 1" knife guard, 8" bread knife - gen- bulk, 8" X 1.5" knife guard, 9" chef's knife-genesis-bulk, 10" X 2" knife guard, pocket thermometer, large scraper – heat resistant, high heat fish turner, 12" exoglass spoon, measuring cup set, premium measuring cup set-4, 7 pocket case


Start with the Basics: Safety & Sanitation and Culinary Foundations I

Every good professional cook begins by learning the basics: kitchen organization, how to talk about food, handle it safely and keep work areas sanitary. As part of this cooking certificate program you’ll be taught:

  • The terminology, standards and organization used in working kitchens.
  • Stocks and sauces, and taste and flavor.
  • How to handle food safely from acquisition to service.
  • Culminating with the nationally-accredited ServSafe® Food Safety exam for certification required to work in a professional kitchen.

Explore Hands on: Culinary Foundations II

Roll up your sleeves and learn foundational techniques essential to any style of cooking:

  • Slice and dice with classical knife cuts.
  • Get to know measurements, formulas and following recipes.
  • Create stocks, mother sauces, and soups, and cook with vegetables, grains and egg.

Go to Work: Culinary Foundations III

Turn your evolving skills to meat and seafood preparation. You can learn:

  • Identification, butchery, and fabrication of meats and seafood.
  • Charcuterie − including curing, smoking, forcemeats, and sausage.
  • Introductory plating techniques.
  • Begin to realize your own style as you get familiar with Le Cordon Bleu techniques.

Get Baking: Baking & Pastry

Become acquainted with the sweeter side of food, as you learn the way to bake, decorate and create pâtisserie. As part of this culinary arts certificate program you’ll study:

  • The fundamentals: terminology, technology, equipment, measurement, and formula conversions.
  • Production of dough, cakes, icings, cookies, tarts, breads, custards, frozen desserts, chocolates, candies, and plated desserts.
  • Application of classical techniques and meeting the demands of modern-day bakeries.


Experience Global Cooking Styles: Cuisine Across Cultures

Get a taste of different cuisines and how they influence each other.

Cater to a Bigger Audience: Catering & Buffets*

Learn the art and business side of catering theme parties, weddings, holidays, and special events. Through this hands-on culinary arts certificate course, you can learn:

  • Classical and contemporary garde manger techniques.
  • How to prepare and serve food in a variety of settings.
  • Cyclical menu development and business aspects of catering operations.
  • Food service from preparation to delivery on the customer’s plate.


* This course is offered in the new 12 month certificate program currently offered at our Atlanta, Austin, Chicago, Dallas, Los Angeles, Miami, Minnesota/St. Paul, Orlando, and Portland campuses.

Take it to the Real World: Externship

Put your skills into practice in an actual restaurant, hospitality establishment or business:

  • Work alongside culinary professionals.
  • Apply and perfect your skills.
  • Gain irreplaceable immersion in the industry with 180 hours of progressive work-place experience.*
  • Stay with the same site or explore somewhere new for your second externship.

* The 9 month certificate program offered in Boston, Sacramento, Seattle, and St. Louis, includes one externship course (90 hours).

Possible Careers

  • Line Cook
  • Prep Cook
  • Cook II
  • Cook
  • Sous Chef
  • Garde Manger
  • Baking Assistant
  • Banquet Prep Cook
  • Cheese Manager
  • Chef
  • Chef de Partie
  • Culinary I
  • Grill Cook
  • Junior Chef de Partie
  • Prep Chef
  • Operations Manager
  • Pantry Cook
  • Research and Development Chef
  • Soup Chef


* Upon completion of the program, graduates should have the skills needed to pursue career opportunities in the culinary industry at an entry level. The various titles of “chef” generally apply to more advanced roles in the professional kitchen (for example, Sous Chef, Executive Chef). Graduates should not expect to become chefs upon graduation but are encouraged to work toward becoming a chef through the course of their careers. Le Cordon Bleu cannot guarantee employment or salary.


Terms and Conditions

By providing your mobile number, you agree to receive text messages from Le Cordon Bleu via its mobile text message provider.  You may opt out of receiving messages by texting the word STOP to 94576, or simply reply with the word STOP to any text message you receive from Le Cordon Bleu.

While CEC or its mobile text message provider will not charge end users for receiving/responding to promotional messages, depending on the terms of your mobile phone plan, you may incur a cost from your mobile service carrier to receive and respond to any promotional text messages (standard messaging and data rates/fees and other charges may apply).  Charges will appear on your mobile phone bill or will be deducted from pre-paid amounts.  Current participating/supported carriers are: Alltel, AT&T, Boost, Cellcom, Cellular One, Cellular South, Cincinnati Bell, Cricket, Element Wireless, Golden State Cellular, iWireless, Metro PCS, Nextel, nTelos, Plateau Wireless, Sprint, T-Mobile, US Cellular, Verizon Wireless, Viaero Wireless, Virgin, and more.

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Gainful Employment and Other Student Disclosures

Below you can find placement rates and other information tailored to your chosen campus and program. Certain disclosures are published on this website to assist students in understanding the facts about their programs.

Program Disclosure Information for:
Los Angeles Campus - Culinary Arts Diploma Program


Los Angeles Campus - Graduation Rate

The campus began providing instruction after the date range used for the graduation rate calculation. The graduation rate is calculated AFTER there are graduates from the longest program at the school based on a formula required by the U.S. Department of Education. For this reason, data is not available at this time.

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Graduation Rate

A first-time student has no prior postsecondary experience before enrolling at this campus. This means that a student who attended another college, university or other postsecondary school before enrolling at this school is not included in the calculation. The rate also does not include students initially enrolled part-time, taking individual classes (as compared to enrolling in a full program), or only auditing classes. These rates are calculated using the Student Right-to-Know formula in order to comply with U.S. Department of Education requirements. The statistics track all first-time, full-time and certificate or degree-seeking undergraduate students who began school during the date range and have completed within 150% of the normal program length. For example, for a two-year program, the graduation rate would include students who had completed within three years of beginning the program. This statistic is not specific to one program alone; rather, all applicable undergraduate programs are included in this overall rate. Information pertaining to the Graduation Rates of all postsecondary institutions recognized by the U.S. Department of Education may be found on the College Navigator website. http://nces.ed.gov/collegenavigator/

ACCSC - Student Achievement Rates - Disclosure

LCB Scottsdale, LCB Online, LCB San Francisco, LCB Miami, LCB Las Vegas, LCB Boston and LCB Orlando
Click "Learn More" to find the ACCSC disclosures for the locations listed above as required by the Accrediting Commission of Career Schools and Colleges (ACCSC).

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* The Diploma in Culinary Arts at the Le Cordon Bleu campuses in Los Angeles CA, Miami FL, and Orlando FL is officially known as the Diploma in Le Cordon Bleu Culinary Arts.