| Field of Study: | Baking and Pastry Arts/Baker/Pastry Chef
Bartending/Bartender
Cooking and Related Culinary Arts, General
Culinary Arts and Related Services, Other
Culinary Arts/Chef Training
Food Preparation/Professional Cooking/Kitchen Assistant
Food Service, Waiter/Waitress, and Dining Room Manag./Manager
Institutional Food Workers
Meat Cutting/Meat Cutter
Personal and Culinary Services, Other
Restaurant, Culinary, and Catering Management/Manager
Culinary Science/Culinology
Wine Steward/Sommelier
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| Description: | Le Cordon Bleu methodology is based on learning and understanding classic French cooking techniques through practice and discipline. Once mastered, these techniques can be applied to any world cuisine. The curriculum at Le Cordon Bleu consists of three different levels: Basic, Intermediate, and Superior. Students who successfully complete all three levels in both Cuisine and Pastry will receive a GRAND DIPLÔME®.
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