Le Cordon Bleu Culinary Arts Program in Miami

Diploma Program in Le Cordon Bleu Culinary Arts

Have a passion for food and cooking? Ready to kick-start your culinary career training? Our diploma program in Le Cordon Bleu Culinary Arts could be just right for you.

The program is designed to provide the theoretical foundation and technical skills necessary to succeed in the food service industry. It emphasizes practical training in the culinary arts, including elements of pastry preparation.

Developed in response to student interest and industry demands, the program gives students the opportunity to:

Acquire the attributes of a professional, entry-level cook, including stamina, dexterity, timing, hand-eye coordination, the ability to work with others, and the artistry of food presentation and service
Learn and practice food-preparation skills
Study plate presentation
Understand the principles of nutrition and sanitation
Develop the professionalism necessary to succeed in the food service industry

Partnership with Le Cordon Bleu

Le Cordon Bleu's partnership with Le Cordon Bleu College of Culinary Arts Miami combines classical French cooking techniques with modern American technology and a contemporary philosophy.

The Curriculum

Our complete, well-rounded curriculum includes an array of culinary proficiencies that students are required to demonstrate 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.

Laboratory sessions are a key ingredient, featuring instructor demonstrations followed by practical application. Timeliness, cleanliness, and organization are emphasized, as is product quality.

All practical skill-development classes are taught by a chef instructor and an associate chef instructor, in small class sizes.

Here are some of the courses included as part of the program:

Introduction to Culinary Skills I
Meat & Seafood Identification & Fabrication
Introduction to Garde Manger
Introduction to Culinary Skills II
Introduction to Baking and Pastry
Advanced Garde Manger
International Cuisine

Restaurant Practical

During the Restaurant Practical, students can put their culinary skills to the test in our student-run fine-dining restaurant: the popular, 175-seat Tropibleu.

Students spend time at five stations?hot line, pantry, pastry, prep, and dining room?and they can learn about restaurant management operations and study 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.

Program Length

The program is designed to be 30 weeks long. It concludes with an externship in which students can apply their newly acquired culinary skills in a real-world setting, working under the supervision of a professional chef or manager.

Upon completion of the program, students should be able to:

Demonstrate effective culinary skills including knife skills and myriad cooking techniques and applications
Design daily menus supported by specific recipes
Evaluate taste texture and doneness
Define culinary terminology
Relate product quality to seasonal availability
Synthesize various cuisines to reflect diverse culinary menu selections
Critique finished products before they're served to customers

At graduation, students receive the Le Cordon Bleu Culinary Diplôme d'Art Culinaire, recognized locally and worldwide.

Career Opportunities

Graduates should be prepared to assume entry-level positions such as line cook, banquet cook, or prep cook in a variety of food service organizations.