A Variety Of Career Choices Is Possible At Le Cordon Bleu
If you are enrolled at Le Cordon Bleu or another similar school, chances are that you have heard of one of its most famous graduates, Gordon Ramsay. It is easy to see why. His skills as a chef have imparted him with the ability to bring his restaurant, Le Cordon Bleu, to the pinnacle of culinary achievement. He has also used his knowledge to open other fine dining establishments, like The London Kitchen in London, and introduce Le Cordon Bleu USA in Las Vegas. And now, he is using his skills to help students through his loan forgiveness program.
Both schools stress the basics of classic French cuisine, yet approach it from somewhat different angles. Le Cordon Bleu focuses on technique and professionalism. Its student chefs focus on developing their skills in a kitchen environment focused on high-end food preparation. Students follow a basic, six-week course schedule in its associate degree program: an introduction to the laboratory that include familiarity with various knife cuts, chopping, pot cooking and other laboratory basics; an introductory investigation of various techniques, including baking, roasting, and how they affect the flavor of food; and an overview of culinary education, including etiquette, preparation, food combinations and presentation.
Le Cordon Bleu’s program also includes internships in five fine dining establishments. Students can choose from culinary arts programs with local, national and international partners. At the Corea Institute of Culinary Arts in Seattle, employees in the pastry department oversee cutting, decorating and final touches on the cakes, cookies and candies that adorn many of the Corea’s fine dining restaurants. Students in the pastry program at the Corea Institute also can opt to become a pastry chef at one of the restaurant’s branches.
The pastry chefs at Le Cordon Bleu may receive financing from the school for part or all of their tuition, depending on their situation. For the most part, these students are eligible to borrow up to 100% of the cost of a regular four-year college loan, but in some cases the loan may be more generous. Le Cordon Bleu’s loan requirements outline the type of experience needed as well as the amount of cosigner and whether the loan is for an existing loan or not. For example, a student who has already received a loan and completed a degree at the same time as the loan may be able to receive an additional loan based on the higher earnings of the former student. Students must maintain good grades in order to maintain their status as a cosigner.
The culinary studies program at Le Cordon Bleu is a relatively small portion of overall enrollment, compared to other colleges and universities that offer this type of degree. But the baking science department at Le Cordon Bleu ensures that every student is properly trained in order to meet the certification exam upon graduation. This ensures that future pastry chefs are properly trained to handle all types of baking jobs.
An associate degree from Le Cordon Bleu is considered a “bread-and-butter” type of degree, because it is necessary for almost every career, whether it involves baking, cooking, or any other aspect of food preparation. As such, the demand for the executive chef positions that will open up once a student has completed their coursework and graduated is very high. It can be difficult to get into a competitive culinary arts school. Le Cordon Bleu’s tuition and application process do not take into consideration a previous culinary studies program or training. This means that prospective students can be assured that they will not be disappointed with their choice of school.
When Le Cordon Bleu’s tuition fees are considered, the cost does make it a more affordable option than some of the other culinary schools in the country. However, the tuition costs are much higher than those in other schools. In fact, even though the tuition for an associate degree is only about two-thirds the cost of the typical four-year bachelor’s degree, the executive chef program at Le Cordon Bleu is still significantly more expensive than the average American college or university. The average American college spends about five thousand dollars on tuition and expenses for their entire college experience. An associate degree from Le Cordon Bleu costs nearly ten thousand dollars over the course of a full four year degree program.
Students also learn more advanced skills, such as pastry baking, cake designing, and kitchen management, in addition to their associate degree in culinary arts. These additional skills will help job-seeking professionals continue to feel confident in their abilities as they climb the culinary career ladder. Le Cordon Bleu’s unique focus on working with small and large scale kitchens enables its students to work in many different capacities in the industry.