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Students entering Le Cordon Bleu program at the Pennsylvania Culinary Institute will be trained in the disciplines necessary to begin a career path toward success in the culinary world. Graduates from the Academy are ready to enter the food service industry as a cook, chef, caterer, baker or pastry chef. The culinary field is ever-expanding, with chefs and cooks needed in kitchens around the world.
Students graduating from the Academy's Le Cordon Bleu Associate in Specialized Business Degree Program will be eligible to seek certification by the American Culinary Federation.
As a Le Cordon Bleu student, you'll have the benefit of the ultimate culinary "lab" to prepare you for your epicurean career. The people and nuances may be different, but we've sought to create a learning environment that feels and functions like a food industry workplace, whether you find your vocational opportunity in a Swiss resort, a New England bakery, or a five-star Los Angeles restaurant.
Working in an authentic restaurant atmosphere is important to your development as a culinary professional, but at Le Cordon Bleu, education is more than vocational instruction. Culinary prowess is as much an art form as painting, music, or sculpture, and we bring that attitude into our classrooms. In our learning kitchens, we encourage students to cultivate a deeper appreciation of food and the chord that an artful, well-prepared meal can strike in an individual.
Our instructors bring with them years of experience, an expert hand, and a discriminating palette. Many career educations focus more on theory than practice. The Le Cordon Bleu program at the Pennsylvania Culinary Institute gives you all the instruction and hands-on experience you'll need to move confidently into your new career.
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