Le Cordon Bleu Culinary Techniques
Diploma Program
About the Program
- Designed to provide the practical, hands-on culinary skills and theoretical foundation needed to succeed in the food service industry
- Combines classical French cooking techniques with modern American technology and a contemporary philosophy
- Offers a complete, well-rounded curriculum
- Features instructor demonstrations followed by practical application
- Teaches food chemistry, sanitation, dietetics, nutrition, cost control, kitchen and storeroom management, and baking and pastry
- Includes general education courses designed to give students crucial cognitive abilities
What You Can Do in the Program
- Learn French culinary terms and techniques
- Practice baking and pastry, garde manger work, buffet preparation, and plate presentation
- Develop stamina, dexterity, timing, and hand-eye coordination
- Review principles of food identification and food/beverage composition
- Study proper sanitation procedures
- Get involved in both front- and back-of-the-house operations at our on-site restaurant and prepare food in quantity
Program Length
The program is designed to be eight months long, concluding with an eight-week externship. Our program length enables students to enter the workforce sooner.
Career Opportunities
Graduates should be prepared to assume entry-level positions such as cook, line cook, or prep cook in settings such as restaurants, hotels, private households, and catering operations.
Upon graduation, students receive the Le Cordon Bleu Diplôme, recognized locally and worldwide.
Learn more today! Contact PCI for additional information about our Culinary Techniques Diploma Program.
