With the weight of the prestigious Le Cordon Bleu name, graduates of Le Cordon Bleu College of Culinary Arts Atlanta should be well prepared to open doors in the creative, competitive world of culinary arts.
Located in Tucker, Georgia, Le Cordon Bleu College of Culinary Arts Atlanta--a member of Le Cordon Bleu Schools North America-- offers degree programs in Culinary Arts, as well as Patisserie and Baking.
For those students with an enthusiasm for kitchen creativity, the Associate of Occupational Science Degree Program in Le Cordon Bleu Culinary Arts might be the educational path to pursue. This well-rounded curriculum is designed to last 60 weeks, with three months of the total time spent in an externship, applying newfound culinary skills in a real-world environment.
Graduates of Le Cordon Bleu College of Culinary Arts Atlanta should be well equipped to pursue entry and mid-level positions in the culinary field--and to "climb the ladder."
For those with a penchant for the sweet side of life, Le Cordon Bleu College of Culinary Arts Atlanta also offers the Patisserie and Baking Certificate. Whether one is seeking main-dish success or a sweet career in baking and pastry, Le Cordon Bleu College of Culinary Arts Atlanta, located in Tucker, Georgia, has these degree programs on the menu.
Associate of Occupational Studies - Le Cordon Bleu Culinary Arts
Developed in response to student interest and industry demands, the Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts can provide you with the education and expertise you need to begin your career in the culinary industry.
The program is designed to be 15 months long - 12 months on campus plus a 3-month externship where you can apply your skills in a real-world environment. As part of the program, you can learn classical cooking methods, study the nutritional and sanitary aspects of food preparation, achieve proficiency in standard techniques, experience front- and back-of-the-house operations in our on-site restaurant, and be educated in procedure and organizational techniques.
