In the time-honored traditions of Le Cordon Bleu, the culinary arts program provides you the opportunity to develop your skills through demonstration followed by hands-on practical application in professionally-equipped kitchen labs.
As part of this dynamic environment, you are immersed in the culinary/hospitality world, spending a significant time in the kitchen applying skills and techniques and are taught classical cooking methods, in addition to American regional and international cuisine; food science, as well as concepts in baking and pastry. You will find yourself immersed in stimulating as well as nurturing environments where dedicated, professional chef-instructors pass on their skills, experience and knowledge.
To be a leader in the increasingly complex and ever-changing food service industry, you must be a skilled culinarian, an astute business person, and a creative trendsetter. In the CIA’s 38-month Bachelor of Professional Studies (B.P.S.) program, you will gain extensive experience in the kitchen. You’ll also learn the principles of effective leadership and explore subjects that will broaden your mind and grow your critical thinking skills.
In The Art Institute’s culinary arts programs, you’ll use ingredients and techniques from all around the globe. But the focus of our culinary programs is on preparing you to pursue entry-level opportunities in the culinary profession with a broad range of experience and skills.
You’ll begin by sharpening your fundamental cooking techniques and skills, from basic cuts to managing a menu. From there, you’ll explore the world of international cuisines—the traditional classics to the emerging flavors. And when you complete your culinary arts education at our schools, you’ll be ready to pursue an entry-level job such as line cook, pantry cook or assistant baker.
The College of Culinary Arts at Johnson & Wales University can turn your passion for the culinary arts into a successful career in one of the world’s fastest growing industries.
We’re much more than just a cooking school. By combining hands-on culinary training with a foundation in the liberal arts, business classes, social responsibility and relevant work experience, our pioneering model of education prepares you for success in today’s global economy.
With FCI’s innovative curriculum and proven Total Immersion (SM) method of training, it takes just 6 months by day, or 9 if you train at night, to learn what would take years to learn at other schools. Thousands of students have succeeded using this method, including many with no prior professional culinary experience.
It’s all about personal attention, instant feedback, hands-on repetition, and inspiring reinforcement so that each carefully planned lesson becomes an instinctive part of your permanent repertoire.
Le Cordon Bleu Schools of North America
We value your 
The Culinary Institute of America 
The Art Institutes
Johnson & Wales University 
The French Culinary Institute
