Start your culinary education today in Las Vegas at the College of Culinary Arts - Le Cordon Bleu
Las Vegas is one of the most populous cities in the United States. It is primarily known for its casinos, resorts, shopping, and entertainment. What better location for the College of Culinary Arts, which provides exceptional Le Cordon Bleu training and education to prepare students for the exciting job prospects that await them in this vibrant city.
If you ever thought about going to cooking school in the Las Vegas area, check out Le Cordon Bleu College of Culinary Arts
What You Need to Know
Finding the right cooking school that meet your needs is the first step to an incredible new career in the food service industry. Yes, a good culinary school is lot's of work and once you graduate the hard work continues. However, becoming a professional chef has its rewards too. Right now there is a huge demand for well trained cooks as America has a new found attraction to "celebrity" chefs.
Below is some basic information about Le Cordon Bleu College of Culinary Arts in Las Vegas, Nevada and its programs, but if you really want to learn more, you should fill out the short questionnaire and someone will contact you to talk about how to apply, time requirements, costs and just about anything else you may need to know.
College of Culinary Arts
Le Cordon Bleu
1451 Center Crossing Road
Las Vegas, NV 89144
The restaurant business is thriving, especially in the entertainment-focused city of Las Vegas. The College of Culinary Arts provides its students with the added edge of being a Le Cordon Bleu institution. Le Cordon Bleu was established as a Parisian cooking school in 1895. Since then, it has grown in both reputation and size. Only a few select schools are associated with Le Cordon Bleu, which is synonymous with excellence in culinary arts. The Las Vegas College of Culinary Arts was established in 2003, with the goal of providing qualified cooks and chefs for the booming restaurant business.
Programs of Study
Le Cordon Bleu Culinary Arts Program: This program allows students to earn an Associate’s Degree in Occupational Science, which will prepare them for jobs in the culinary field such as prep cook, sous chef, baker, pastry chef, pantry chef, and garde manger in a variety of settings. The Culinary Arts program is fifteen months; twelve months are spent on campus and then students complete a three month externship. Le Cordon Bleu Culinary Arts integrates classical French techniques with modern equipment and methods. Some of the classes that students complete include: introduction to culinary skills, baking and pastry, European and Asian cuisines, and restaurant operations. In addition to skills and techniques, instructors focus on teaching students cognitive skills so they can adapt to any situation their future career may through at them. In addition to an Associate’s Degree, students also earn Le Cordon Bleu Diplome, which is recognized and respected throughout the world.
Le Cordon Bleu Patisserie and Baking: The Pastry and Baking course allows students to earn a certificate as well as Le Cordon Bleu Diplome. Graduates of the program can work as bakers or pastry chefs in hotels, restaurants, bakeries, resorts, country clubs, and more and will be able to prepare everything from simple yeast breads to complex desserts, pastries, and decorated cakes. Patisserie and Baking students also have the opportunity to complete a 270 hour internship under a professional chef or manager. This allows them to apply what they have learned as well as gain useful work experience.
Faculty
The faculty members at the College of Culinary Arts are qualified teachers and also professionals in their fields. Many have traveled the world over and have brought that knowledge and experience back to their students. Instructors are also available for tutoring. The small class sizes make it possible for you to know your professors and for them to know you. This is beneficial because you will be a valued member of your classes and will receive the best in personalized instruction.
Facilities
The College of Culinary Arts has professional kitchens, full of industry-grade equipment and tools. The kitchens are modern and spacious, giving students the room they need to experiment with different techniques. There are demonstration kitchens, computer labs, an onsite library, student lounges, and, of course, Café Bleu. Café Bleu is the onsite restaurant that is run and staffed by students. Upon completion of the fifteen month programs, students are required to work in the restaurant for six weeks. There is seating for 125 people, as well as two demonstration kitchens. The restaurant is open to the public, who can watch the students work.
Accreditation
Le Cordon Bleu College of Culinary Arts is accredited by the Accrediting Commission of Career Schools and Colleges of Technology.
Financial Aid
The College of Culinary Arts participates in federal student assistance programs, so interested students need to fill out the FAFSA (Free Application for Federal Student Aid). They may be eligible for loans, work study, and grants. Financial Aid representatives are happy to assist students and applicants with their individual questions.
Las Vegas, Nevada
Las Vegas is the setting for numerous television shows and movies, is renowned for its entertainment, gaming, conventions, and shopping, and was once officially called Sin City. It is now known as the Entertainment Capital of the World. All of this is good news for the economy, especially the retail and restaurant sectors. The tourism generated in the city allows for a bustling hospitality industry. Las Vegas is a city with immense potential and vitality, making it ideal for students and graduates of Le Cordon Bleu College of Culinary Arts.
What Do You Need To Know to Get Into Culinary School?
As the Reluctant Gourmet, I have never been to cooking school, but I keep telling myself it's never too late. The best way for you to learn more about becoming a chef is to visit my new Culinary School Resource Center. Here you will find articles, books, school resources and many other useful resources.
Also, try reading as much as you can about going to cooking school and what it is like to be a professional chef. One book I highly recommend to anyone thinking about culinary school is, The Making of A Chef, by Michael Ruhlman. It will really help you understand what you may be getting yourself into. For a complete list of Books For Cooks.
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