College Profile: Le Cordon Bleu College of Culinary Arts-Minneapolis

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Situated in the center of the Midwest, Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul provides Le Cordon Bleu culinary arts training and can help prepare students for opportunities in the food service industry.

What We Do

Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul prepares students for rewarding career opportunities in this competitive field. We offer innovative culinary arts training which gives students a focused, theoretical foundation that can be applied to the finest culinary traditions and modern innovations. We also provide help with tuition planning and ongoing career opportunity services assistance.

Our students have the opportunity to build a strong foundation in fine cuisine and express their individuality. We emphasize non-traditional, hands-on instruction in smaller classes under culinary professional instructors.

Bring us your passion for food and your dreams of a professional career opportunity in the culinary/hospitality industry, and we’ll immerse you in the culture of the Le Cordon Bleu tradition of culinary excellence. At Le Cordon Bleu Schools North America, tomorrow’s culinary professionals receive training in classic culinary techniques as well as modern innovations and the latest in global cuisine.

A Tradition of Culinary Excellence

The Le Cordon Bleu story is legendary – beginning with Marthe Distel’s famous culinary journal “La Cuisiniere Cordon Bleu,” French cuisine’s central reference point and largest recipe catalogue. The immediate success of Distel’s journal inspired the opening – in Paris later that same year – of the first Le Cordon Bleu culinary school. Since that day over a century ago, the Le Cordon Bleu program has trained generations of accomplished culinary professionals.

A new chapter of the Le Cordon Bleu story was opened with Le Cordon Bleu Schools North America. This partnership makes the world-renowned culinary expertise of Le Cordon Bleu available to more aspiring culinary professionals than ever.

Immerse Yourself

You’ll be immersed in the culinary/hospitality world with other passionate students learning first-hand alongside professional culinary professional instructors in a creative and supportive environment. At Le Cordon Bleu Schools North America, you’ll be taught the specialized skills and techniques to pursue your dream of a professional culinary career opportunity.

A Rewarding Career

From there, who knows how far you can go in your culinary career opportunity. Today could be the first step on that path. We look forward to helping you pursue your future.

Le Cordon Bleu College of Culinary Arts does not guarantee employment or salary.

Institutional Accreditation

Le Cordon Bleu Schools North America's affiliate schools are accredited by one of the following: Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT), a national accrediting agency recognized by the United States Department of Education, 2101 Wilson Blvd., Suite 302, Arlington, VA 22201; Accrediting Council for Independent Colleges and Schools (ACICS), a national accrediting agency recognized by the United States Department of Education, 750 First Street, NE, Suite 980, Washington, DC 20002-4241; or The Higher Learning Commission and a member of the North Central Association, a regional accrediting agency recognized by the United States Department of Education and the Council on Higher Education Accreditation, 30 North LaSalle Street, Suite 2400, Chicago, IL 60602-2504, www.ncahigherlearningcommission.org.

Program Accreditation and State Licensing

In addition to a school's institutional accreditation, each school may have additional programmatic accreditation. All schools are licensed in the states in which they operate.

MINNESOTA
Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul is accredited by the Accrediting Commission of Career Schools and Colleges of Technology as a branch location of Le Cordon Bleu College of Culinary Arts Portland. It is licensed with the Minnesota Office of Higher Education, 450 Energy Park Drive, Suite 350, St. Paul, MN 55108 and approved by the Wisconsin Educational Approval Board, 30 West Mifflin Street, P.O. Box 8696, Madison, WI 53708-8986. Its programs are accredited as follows: Le Cordon Bleu Culinary Arts AAS and Le Cordon Bleu Pâtisserie and Baking AAS programs are accredited by the American Culinary Federation, Inc., Accrediting Commission, 180 Center Place Way, St. Augustine, FL 32905.

 

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