In the Twin Cities of Minneapolis/St. Paul, aspiring chefs, bakers, and pastry artists will find Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul, a school that offers prestigious degrees and certificates in Culinary Arts as well as Patisserie and Baking.
Students who hope to learn the ins and outs of main-course culinary success might choose to pursue programs in Culinary Arts while those with a desire for dessert and baking knowledge should find the Patisserie and Baking program to be foundational to career success.
As a member of Le Cordon Bleu Schools North America, Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul carries with it the weight of the well known Le Cordon Bleu name and curriculum. Instructors are experienced culinary professionals, and students often have hands-on learning opportunities in modern kitchen environments.
Options in specific degree programs at Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul include the Le Cordon Bleu Culinary Arts Associate in Applied Science Degree Program, the Le Cordon Bleu Culinary Arts Certificate Program, and the Le Cordon Bleu Patisserie and Baking Program.
The Minneapolis/St. Paul area was rated the 4th most desirable big city in America for college students in 2003 by the College Destination Index. For a culinary arts education in the Twin Cities, be sure to check out Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul. MN.
Associate of Applied Science - Le Cordon Bleu Culinary Arts
The Le Cordon Bleu Culinary Arts Program was designed to combine demonstration classes and hands-on, practical courses in professionally equipped, contemporary kitchens. Under the guidance of our executive chefs, students are encouraged to explore their own style and creativity.
The program is challenging and rigorous, but students and staff agree it is well worth the effort. Each graduate of the program receives the coveted Le Cordon Bleu Dipltme, which can open doors to an enviable career or enhance a career in progress.
