New England Culinary Institute

The New England Culinary Institute (NECI) is a culinary school located in Montpelier, Vermont founded on June 15, 1980 by Fran Voigt and John Dranow. The first NECI class, conducted by Chef Michel LeBorgne, had just seven students. A second campus was opened in Essex Junction, Vermont on August 23, 1989.

New England Culinary Institute's curriculum is based on "learning by doing," immersing students in real kitchen situations and maintaining a small teacher/chef to student ratio in comparison to other American culinary schools. As a result, the institute runs a number of restaurants in Montpelier and Essex Junction.

Educational Programs

• Certification Programs^M
• Certificate in Basic Cooking
• Certificate in Baking
• Certificate in Pastry

• Associate Degree Programs
• AOS in Culinary Arts^‡
• AOS in Baking and Pastry Arts^M
• AOS in Hospitality & Restaurant Management^E
• (AOS = Associate of Occupational Studies)

• Bachelor Degree Programs^E
• BA in Culinary Arts
• BA in Hospitality & Restaurant Management
• (BA = Bachelor of Arts)

^M Program is on the Montpelier campus
^E Program is on the Essex campus
^‡ First year in Montpelier, Second year in Essex

New England Culinary Institute
56 College Street, Montpelier, VT 05602

To request a free information packet at culinaryschools.net

European unity of measure

1 Kilogram (Kg)

= 1000 Grams (gr)

= 35.28 Oz

= 2.2 Lb

= 1000 Ml

= 4 Cups

= 50 Table Spoons (tbsp.)

= 100 Tea Spoons (tsp.)

Spaghetti with mussels

Ingredients

• Mussels 1Kg.
• 2 cloves of garlic
• 100 gr. of oil of olive
• Parsley
• Pepper
• 5/6 cherry tomatoes
• Half glass of white wine.

Preparation

First of all you must clean the mussel shell; my mother uses a knife. Rubs them together or instead use a little brush with metallic teeth. Surely you'll think to buy them ready to cook... but it isn't the same thing!
At the end, wash all the mussels under running water and put them into a high edge pot. Start boiling with half glass of white wine. Mussels release water, fundamental is not to throw it (it's an important part of the recipe)! Helpfull filtering it with a gauze.

In a saucepan put the oil, the pepper and the garlic (let it on fire until it gets blond). Add the parsley and immediately the tomato (don't let the parsley become too dry), cook for a few minutes until it become homogeneous. Add the mussels and immediately later the filtered water. It doesn't remain you to choose the type of pasta (spaghetti are best!) and to cook them. Cook all together in a frying pan for a while and serve with fresh parsley!

From www.forchettina.it

The California Culinary Academy

The California Culinary Academy (CCA) is an affiliate of Le Cordon Bleu, and is located in San Francisco, California. Founded in 1977, the academy has trained more than 5,600 people for restaurant careers through its 30-week baking and pastry chef program and 16-month culinary arts degree program. It was purchased by Career Education Corporation in 1999.

Programs

• Culinary Arts Program
• Baking & Pastry Arts Program
• Hospitality & Restaurant Management Program

The Academy is 99% trans fat free to help future chefs prepare for city bans on trans fat.

Campus

California Culinary Academy's original campus, North Campus, is located at 625 Polk Street in downtown San Francisco. The South campus is in the Potrero Hill neighborhood of the city. The facilities include professional kitchens, student-staffed restaurants, lecture classrooms, a library and culinary laboratory.

California Culinary Academy

350 Rhode Island Street, San Francisco, CA 94103

To request a free information packet at culinaryschools.net

Texas Culinary Academy

Texas Culinary Academy (TCA) is a private school located in The Domain, a 235-acre, multi-use park in Austin, Texas. The cooking school is affiliated with Le Cordon Bleu Schools North America.

Originally named Le Chef College of Hospitality Careers, Ronald F. Boston started the school as a chef-apprenticeship program in 1981. In 1999, the school was renamed Texas Culinary Academy. TCA was acquired by Career Education Corporation in August 2001.

TCA operates within a 52,000-square-foot (4,831.0 m²) facility that contains six 2,000-square-foot (185.8 m²) labs, classrooms, a student library, a computer lab, a restaurant, a cafe and a retail store. Also located within the facility is a 100-seat demonstration kitchen.

The school operates two on-campus restaurants. Ventana, a 100 seat restaurant which serves classical French cuisine, opened in late 2002, and The Bleu River Grille is a casual coffee and sandwich shop.

TCA offers an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts and certificates in Le Cordon Bleu Pâtisserie & Baking and Le Cordon Bleu Culinary Arts. All of the programs provide the theoretical foundation, culinary principles and technical skills based on traditions of Le Cordon Bleu.

Texas Culinary Academy
11400 Burnet Road, Suite 2100, Austin, TX 78758

To request a free information packet at culinaryschools.net

Western Culinary Institute

The Western Culinary Institute (WCI) is a cooking institute and member of Le Cordon Bleu Culinary Arts School located in downtown Portland, Oregon, United States. The school offers a spectrum of culinary education.

The Western Culinary Institute offers two Diploma programs and three Associate of Occupational Studies degree programs. Associate of Occupational Studies degrees are offered in Le Cordon Bleu Culinary Arts, Hospitality and Restaurant Management, and Pâtisserie and Baking.

History

Western Culinary Institute was established in 1983, by two local businessmen, Horst Mager and Donald Waldbauer, as the Horst Mager Culinary Institute. In 1986, it adopted its current name, Western Culinary Institute. The school was purchased by the Career Education Corporation in 1996. In 1999, WCI partnered with Le Cordon Bleu so that their graduating students could get a Le Cordon Bleu Dîplome, along with their specialized associate degrees in culinary arts, hospitality, restaurant management, or pâtisserie and baking. In 2000, WCI was the first school to offer the Le Cordon Bleu Restaurant Management Diploma. On June 21, 2005 Western Culinary had growth restrictions forced upon it due to compliance with certain regulatory requirements.

Academics

Western Culinary Institute offers a variety of academic culinary programs.

• Le Cordon Bleu Culinary Arts - Diploma, Associate Degree
• Le Cordon Bleu Hospitality & Restaurant Management - Associate Degree
• Le Cordon Bleu Pâtisserie & Baking - Diploma, Associate Degree

Admissions

The requirements for admission into WCI include a personal interview, a high school diploma or equivalent, and completion of an application, enrollment agreement and financial aid forms.

Campus

Western Culinary Institute’s facility is located at 600 SW 10th Avenue Suite 400, near Portland’s historic downtown Galleria Building. The campus includes classrooms labs, kitchens, a computer lab, a library/resource center and a student-staffed fine dining restaurant.

Western Culinary Institute
600 SW 10th Avenue Suite 400, Portland, OR 97205

To request a free information packet at culinaryschools.net

The Cooking and Hospitality Institute of Chicago

The Cooking and Hospitality Institute of Chicago (CHIC), an affiliate of Le Cordon Bleu, was founded in 1983. The school is accredited by the Higher Learning Commission and is located in Chicago, Illinois. CHIC offers an Associate of Applied Science degree and Certificate Program in Le Cordon Bleu Culinary Arts and an Associate of Applied Science degree in Le Cordon Bleu Pâtisserie and Baking.

History

The Cooking and Hospitality Institute of Chicago was founded in May of 1983. The school was designed to prepare students for careers in the culinary arts. Linda Calafiore, a successful cook, established the school using traditional European teaching methods. Since its opening, the school has had thousands of graduates, many of whom went on to work in restaurants around the nation.

The school expanded in 1989 and received degree-granting authorization in 1991. The Cooking and Hospitality Institute of Chicago was acquired on February 1, 2000, by the Career Education Corporation. In June of 2000, the school became affiliated with Le Cordon Bleu. The Higher Learning Commission accredited CHIC in 2003.

The campus was again expanded in 2004. Due to demand for the Le Cordon Bleu Program, additional kitchen space was required. Five new industry-current kitchens were built, along with two classrooms and a modern computer lounge.

Academics

• Culinary Arts

The Cooking and Hospitality Institute of Chicago offers an Associate of Applied Science degree and Certificate programs in Le Cordon Bleu Culinary Arts that combine French methods with modern American practices.

• Pâtisserie and Baking

The school offers an Associate of Applied Science degree in Le Cordon Bleu Pâtisserie and Baking that can lead to an entry-level position as a pastry cook or bread shaper.

Admissions

Prospective students should apply for admission at the Cooking and Hospitality Institute of Chicago as soon as possible. All students must complete a personal interview and application form. Along with the application, students must send transcripts, financial aid forms and application fee. Applicants must also possess a high school diploma or equivalent. International students are encouraged to apply.

Campus

The Cooking and Hospitality Institute of Chicago is located at 361 W. Chestnut in Chicago, Illinois. The school is separated by the “North Campus” and the “South Campus.” The “North Campus” consists of a brick building that is close to public transportation, expressways and airports. The “South Campus” is located nearby at 820 North Orleans.

The school houses 13 industry-current kitchens, 14 classrooms, a library, student lounge, computer lab, tutoring center and café.

The Cooking and Hospitality Institute of Chicago
361 West Chestnut, Chicago, IL 60610

To request a free information packet at culinaryschools.net

Pennsylvania Culinary Institute

Pennsylvania Culinary Institute (PCI) located in Pittsburgh, PA was founded in 1986. The institute offers a variety of specialized culinary degrees.

History

Pennsylvania Culinary Institute was instituted as a branch campus of Sawyer School. Pennsylvania Institute of Culinary Arts, Inc. obtained PCI in 1990 and subsequently earned an independent Main Campus accreditation by the Accrediting Commission of Career Schools and Colleges of Technology. In early 2002, Pennsylvania Culinary Institute became a partner with Le Cordon Bleu Schools North America in order to offer Le Cordon Bleu culinary programs.

Programs

Pennsylvania Culinary Institute has four culinary areas of study:

• Le Cordon Bleu Culinary Arts;
• Le Cordon Bleu Pâtisserie & Baking;;
• Le Cordon Bleu Hospitality and Restaurant Management;
• Diploma in Le Cordon Bleu Techniques.

Admissions

The admission process begins with a personal interview with an admissions representative. The interview measures an applicant's knowledge, motivation, experience and confidence level in relation to a career in the foodservice and hospitality industry.

Campus

PCI has industry-current kitchens for student training. The facilities include a skill development kitchen; a stock, soup and sauce kitchen; a meat and poultry kitchen; a seafood/charcuterie kitchen; a pastry kitchen; a garde manger/classical/international cuisine kitchen; and multipurpose kitchens. The Pâtisserie and Baking kitchens include an American-style bakery kitchen, artisan bread kitchen, European-style pastry kitchen, cold and frozen dessert specialty kitchen, and a chocolate, candy and artistic sculpturing kitchen.

Pennsylvania Culinary Institute

717 Liberty Avenue, Pittsburgh, PA 15222

To request a free information packet at culinaryschools.net

Orlando Culinary Academy

The Orlando Culinary Academy (OCA) is a culinary and hospitality training school and an affiliate of Le Cordon Bleu Schools North America. The Academy was established in January 2002 and is located in Orlando, Florida. OCA is a branch campus of International Academy of Design and Technology-Tampa. In July 2007, the Orlando Culinary Academy was named College of the Year by the Florida Association of Postsecondary Schools and Colleges Conference.

Admissions

The requirements for admission into OCA are a personal interview, high school diploma or equivalent and completion of an application, enrollment agreement and financial aid forms.

Campus

Orlando Culinary Academy occupies 80,000-square-feet in a freestanding facility at 8511 Commodity Circle in Orlando Central Park, an office-industrial park in south Orlando. The facilities include professional kitchens, lecture classrooms and an Academy library with the administrative office in the building.

Orlando Culinary Academy
8511 Commodity Circle, Suite 100, Orlando, FL 32819

To request a free information packet at culinaryschools.net

Scottsdale Culinary Institute

Scottsdale Culinary Institute (SCI) is a career-focused school in Arizona specializing in culinary and hospitality education. Elizabeth Sherman Leite started Scottsdale Culinary Institute in 1986. The Institute is located in a former country club on a golf course and lakefront overlooking Camelback Mountain.

Academics/Programs

Scottsdale Culinary Institute is a Le Cordon Bleu Schools North American affiliate and offers Bachelor of Arts degrees in Le Cordon Bleu Culinary Management and Le Cordon Bleu Hospitality and Restaurant Management and Associate of Occupational Studies degrees in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Pâtisserie and Baking and Le Cordon Bleu Restaurant and Hospitality Management and certificates in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Pâtisserie and Baking.

Bachelor Degrees:

Bachelor of Arts Degree in Le Cordon Bleu Culinary Management:

• Concepts include buffet catering, supervision and management, international cuisine, economic theory.

Bachelor of Arts Degree in Le Cordon Bleu Hospitality and Restaurant Management:

• Explores cultural and legal influences on the hospitality industry.
• Classes include Tourism and Hospitality Business, Organizational Philosophy, Hospitality Marketing Management, Environmental Science and so much more.

Associate of Occupational Studies Degrees:

Le Cordon Bleu Culinary Arts:

• Training program discusses classic cooking methods, nutrition, product quality, cost control, effective communication techniques.

Le Cordon Bleu Hospitality and Restaurant Management:

• Explores practical management techniques, effective professional communication, Le Cordon Bleu cuisine, and human resource management.

Le Cordon Bleu Pâtisserie and Baking:

• Includes basic culinary techniques, tools and equipment, artisan bread production, European pastry production, design and creation of chocolate/sugar showpieces.

Certificate Programs:

• Le Cordon Bleu Pâtisserie and Baking
• Le Cordon Bleu Culinary Arts

Admissions

Scottsdale Culinary Admission requirements:

• Application for Admissions form
• Execute all enrollment documents including the Enrollment Agreement (if applicant is under 18 years of age, the Enrollment Agreement must also be signed by a parent or guardian)
• High school diploma or recognized equivalent
• Financial aid forms
• Payment of application fee

Campus

Camelback Campus is the main campus for Scottsdale Culinary Institute and is housed in a former country club overlooking the Camelback Mountain. Camelback Campus houses administrative offices, numerous classrooms and kitchens, the main library and L’Ecole, a student-run 100-seat restaurant. L’Ecole serves as an operations classroom and instructional laboratories for our students of Scottsdale Culinary Institute.

The SkyBridge facility is an expansion of the Camelback Main Campus. It is located in Old Town Scottsdale, Arizona, minutes away from the main campus. The facilities at SkyBridge Campus include:

• administrative offices
• classrooms and kitchens
• library
• L’Acadamie, another student-run bistro-style restaurant

Scottsdale Culinary Institute

8100 East Camelback Road, Scottsdale, AZ

To request a free information packet at culinaryschools.net

Le Cordon Bleu Institute of Culinary Arts - Dallas

Le Cordon Bleu Institute of Culinary Arts - Dallas was founded in 2007 and is affiliated with Le Cordon Bleu Schools North America. Located in Dallas, Texas, LCB Dallas is a branch of Texas Culinary Academy, Inc.

History

Le Cordon Bleu Institute of Culinary Arts - Dallas was founded in 2007. In October, 2007 the school began its first class of students in the Le Cordon Bleu Culinary Arts Program. The school is associated with the famed Le Cordon Bleu Culinary Arts - Paris, dating back to 1895.

The history of the name, Le Cordon Bleu dates back to the 1500s where King Henry III awarded members of the Order of the Holy Spirit a medallion that was suspended from a Blue Ribbon…or Le Cordon Bleu. In the 19th century a collection of recipes, “La Cuisinière Cordon Bleu”, was published and was well received. The collection’s success prompted its publishers to open a culinary school with the Cordon Bleu designation. The reputation of the school spread rapidly, both in France and internationally. Since then, students throughout the world have trained in the culinary arts at Le Cordon Bleu.

Programs

Le Cordon Bleu Culinary Arts Program Diploma Program

Campus

The Le Cordon Bleu Institute of Culinary Arts - Dallas campus is located in The Webb at LBJ building and is about 50,000 sq. feet. The campus houses: Classrooms Kitchen and computer labs Library for the students Restaurant staffed by students School bookstore Administrative offices.

To request a free information packet at culinaryschools.net

Le Cordon Bleu College of Culinary Arts Minneapolis/Saint Paul

Le Cordon Bleu College of Culinary Arts Minneapolis/Saint Paul was founded in 1999 and is affiliated with Le Cordon Bleu, Paris. The school is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). Located in Mendota Heights, Minnesota, the school offers Associate in Applied Science degrees in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Patisserie & Baking and a Certificate Program in Le Cordon Bleu Culinary Arts.

History

Le Cordon Bleu College of Culinary Arts was founded by Brown College in 1999. The school began offering a Le Cordon Bleu Culinary Program that year, the first to be offered in North America. It started as a Certificate Program and began offering Associate in Applied Science degrees in 2002. An Associate in Applied Science in Patisserie & Baking was added the following year. These programs were strictly offered through Brown College until 2005.

In 2005, the Brown College degree programs were transformed into a new institution: Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul. The school is a branch campus of Western Culinary Institute in Portland, Oregon.

Academics

Le Cordon Bleu Culinary Arts Program:

• The school offers both an Associate in Applied Science and Certificate in Le Cordon Bleu Culinary Arts. These programs combine classical cooking techniques and contemporary styles and can prepare students for entry-level positions in the food service industry.

Le Cordon Bleu Patisserie & Baking Program:

• The Le Cordon Bleu Patisserie & Baking Program teaches the skills that are necessary for entry-level positions in the baking and pastry industry.

Campus

Le Cordon Bleu College of Culinary Arts Minneapolis/Saint Paul occupies over 95,000 square feet in Mendota Heights, Minnesota. The campus comes equipped with several kitchen labs with industry-current equipment for students’ use.

Historically Mendota Heights, Minnesota was incorporated as a village and later in 1974 became a city.

To request a free information packet at culinaryschool.net

Le Cordon Bleu College of Culinary Arts Miami

Le Cordon Bleu College of Culinary Arts Miami is a Florida based culinary arts school that is associated with the famed Paris cooking school, Le Cordon Bleu. The school offers a Diploma in Le Cordon Bleu Pâtisserie and Baking and an Associate of Science degree in Le Cordon Bleu Culinary Arts. Students receive quality training from experienced chefs and the programs are designed to help students prepare for culinary careers.

History

Established in September 2003, Le Cordon Bleu College of Culinary Arts Miami began offering classes to students in May 2004. The association with the Le Cordon Bleu Culinary Arts - Paris makes the history of the college go as far back as 1895. Le Cordon Bleu’s name can be traced back to the 1500s where members of the Order of the Holy Spirit were awarded a medallion that was suspended from a Blue Ribbon, Le Cordon Bleu, by King Henry III. In the 19th century “La Cuisinere Cordon Bleu”, a collection of recipes, was published and received great success. Following the release of the recipe collection, the publishers established a culinary school under the Le Cordon Bleu name and have created a highly coveted culinary arts training program.

Academics

Le Cordon Bleu College of Culinary Arts Miami offers two programs:

Le Cordon Bleu Culinary Arts Program

• Le Cordon Bleu College of Culinary Arts Miami offers an Associate of Science degree in Le Cordon Bleu Culinary Arts. The program is designed to teach students French techniques and combine those with modern American technology. Students also can learn classic cooking methods, nutrition, qualitative food preparation and sanitation. Those in the program are taught by professional chef instructors and can gain hands-on experience in both the front and back of the house in the on-site restaurant.

Le Cordon Bleu Pâtisserie and Baking Program

• Le Cordon Bleu College of Culinary Arts Miami offers students an opportunity to earn a Diploma in Le Cordon Bleu Pâtisserie and Baking. The program teaches students the fundamentals of baking and the theoretically knowledge needed to execute those skills. The course work covers the baking and pastry skills that will be used in the baking field of the food service industry and are taught by professional chef instructors.

Campus

At Le Cordon Bleu College of Culinary Arts Miami, students are able to enjoy the best of Miami. The city is rich in diversity, home to the best restaurants and a center of ethnic influences and innovative cooking methods.

To request a free information packet at culinaryschools.net

Le Cordon Bleu College of Culinary Arts Las Vegas

Le Cordon Bleu College of Culinary Arts Las Vegas was founded in 2003 and is affiliated with Le Cordon Bleu Paris. The school is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). Located in Las Vegas, Nevada, the school offers an Associate of Occupational Science degree in Le Cordon Bleu Culinary Arts and a Certificate in Le Cordon Bleu Pâtisserie and Baking.

Le Cordon Bleu College of Culinary Arts was designed to bring the study and practice of culinary arts to Las Vegas. The school was founded in 2003.

Academics

Le Cordon Bleu Culinary Arts Program

• Students can earn an Associate of Occupational Science degree in Le Cordon Bleu Culinary Arts. This program combines the study of classical cooking techniques and general education courses.

Le Cordon Bleu Pâtisserie and Baking Program

• Students have the option of learning basic baking skills from skilled professionals and can earn a Certificate in Le Cordon Bleu Pâtisserie and Baking.

Admissions

To be accepted for a specific program, prospective students should apply as soon as possible. All applicants must complete an application and personal interview with an admissions representative. Students must also have a high school diploma or equivalent. Along with the application, applicants must send high school or GED transcripts, financial aid forms, application fee and interview acknowledgement form.

Campus

Affordable housing, public transportation and nearby shopping malls allow the students to live, commute and work nearby. The Las Vegas campus occupies more than 55,000 square feet in a freestanding facility with ample parking. Students will find at this beautiful campus setting:

• Classrooms designed to facilitate learning, which consist of instructional kitchens and multi-use lecture rooms.
• Full-service, student-staffed, fine dining restaurant.
• Computer labs equipped with internet-ready computers
• A library
• Full service admissions, student finance, student services, academic and administrative staff on campus.

Café Bleu opened in 2004 is a student staffed restaurant in connection Le Cordon Bleu College of Culinary Arts Las Vegas. The restaurant offers American, French and Italian cuisine.

To request a free information packet at culinaryschools.net

Le Cordon Bleu College of Culinary Arts Atlanta

Le Cordon Bleu College of Culinary Arts Atlanta is a 2-year private for-profit college in Georgia. The College is a branch of Western Culinary Institute in Portland, Oregon. The branch campus was established in April of 2003.

Academics

There are two programs offered at Le Cordon Bleu College of Culinary Arts Atlanta; both programs educate on classical cooking methods, all facets of food preparation and fundamental baking skills.

Associate

• Le Cordon Bleu Culinary Arts Program

Certificate

• Le Cordon Bleu Pâtisserie and Baking Program

Admissions

Requirements for admission in Le Cordon Bleu College of Culinary Arts - Atlanta are minimal. Selectivity is based on application and personal interview.

Campus

The school’s campus features professional kitchens with industry-current equipment and an on-site restaurant. The college library also offers an assortment of books, periodicals and videos and computer labs for student use.

To request a free information packet at culinaryschools.net

Le Cordon Bleu - Locations in the US

• Le Cordon Bleu College of Culinary Arts, Atlanta - Tucker, GA
• Le Cordon Bleu College of Culinary Arts, Las Vegas - Las Vegas, NV
• Le Cordon Bleu College of Culinary Arts, Miami - Miramar, FL
• Le Cordon Bleu College of Culinary Arts, Minneapolis/St. Paul - Mendota Heights, MN
• Le Cordon Bleu Institute of Culinary Arts, Dallas - Dallas, TX
• Orlando Culinary Academy - Orlando, FL
• Pennsylvania Culinary Institute - Pittsburgh, PA
• Scottsdale Culinary Institute - Scottsdale, AZ
• Texas Culinary Academy - Austin, TX
• The Cooking and Hospitality Institute of Chicago - Chicago, IL
• Western Culinary Institute - Portland, OR
• Atlantic Culinary Academy - Dover, NH
• California Culinary Academy - San Francisco, CA
• California School of Culinary Arts - Pasadena, CA

To request a free information packet at culinaryschools.net

Le Cordon Bleu

Le Cordon Bleu (French for "blue ribbon") is generally recognised as the world's largest hospitality education institution, teaching hospitality management and the culinary arts.

The origin of the school comes from L'Ordre des Chevaliers du Saint Esprit, an elite group of French knights that was created in 1578. Each member was awarded the Cross of the Holy Spirit, which hung from a blue ribbon. According to one story, the group became known for their extravagant and luxurious banquets, known as "cordon bleu." While these dinners ended with the French Revolution, the name remained synonymous with excellent cooking. Another theory has it simply that the blue ribbon became synonymous with excellence, and this was later applied to other fields such as cooking.

The name was adopted by the French culinary magazine, La
Cuisinière Cordon Bleu, founded by Marthe Distel in the early 19th century. The magazine began offering special lessons by some of the best chefs in France. This eventually grew to become a cooking school that opened in Paris in 1895 and quickly became one of the most elite cooking schools in the world.

In 1933, former student Dione Lucas helped to open a school under the Le Cordon Bleu name in London, England. In 1988, shortly after buying Le Cordon Bleu, president André J. Cointreau purchased the London school, and has since launched schools in Adelaide and Sydney, Australia; Seoul, South Korea; Ottawa, Canada; Tokyo, Kobe & Yokohama, Japan; Lima, Peru; and Bangkok, Thailand. Le Cordon Bleu is due to open a new school in Martinborough, New Zealand in early 2009. In total, over 18,000 students attend a Cordon Bleu school each year. Le Cordon Bleu has also expanded, issuing cookbooks and a line of kitchenware.

It also operates 14 cities under the Le Cordon Bleu name in the United States through a relationship with Career Education Corporation. As a company, CEC has come under scrutiny in its role as an on-campus for-profit business, and some students have complained that under the CEC ownership, the potential income in the culinary industry was not fully disclosed to some of its U.S. Le Cordon Bleu students.

Apart from the culinary programs, Le Cordon Bleu also offers hospitality management education with up to 2000 students studying Bachelor or Masters degrees. They have Masters degrees in France, Japan, Korea and Australia and an on-line gastronomy program. Their Bachelor programs in Hotel Management and Restaurant Management programs are delivered in the U.S., Mexico, Australia, and Korea.

While each Cordon Bleu school offers its own list of culinary short courses, matching local demand, the "Classic Cycle" is common to all. This consists of six ten-week courses: three in "cuisine" and three in "patisserie" (pastry making). Each course, if successfully completed, leads to the award of a certificate at basic, intermediate, or advanced level. Students who complete all three levels in the same field are awarded the Diplôme de Cuisine or the Diplôme de Pâtisserie. Those who complete all six courses are awarded the Grand Diplôme. The "Grand Diplome" is one of the few culinary credentials that signifies mastery of both pastry and culinary fundamentals.

In her memoir My Life in France (Knopf), Julia Child, aided by her husband's nephew Alex Prud'homme, discusses her experiences attending the school in the late 1940s. In 2007, an American writer, Kathleen Flinn, wrote the first insider's account of attending the modern Paris flagship school titled The Sharper Your Knife, the Less You Cry (Viking/Penguin). The tale recounts the modern day-to-day trials of the program, and provides a further history of the school.

It is often assumed that the character Audrey Hepburn played in the 1954 film Sabrina attended Le Cordon Bleu in Paris, however the school's name is never mentioned in the film. She did visit the school for the film's launch.

From Wikipedia

To request a free information packet of Le Cordon Bleu at culinaryschools.net

The Career Opportunities With Online Restaurant & Culinary

Author: Jullie Harvard 

Article:

Hospitality field has become one of the popular career fields
that grow rapidly recent years especially in Restaurant &
Culinary areas. Competition is now fierce for well paid culinary
and restaurant positions. If you are interested to enter this
type of profession and working in higher-class establishment,
then you can greatly benefit from online restaurant and culinary degree.

Online degrees in restaurant and culinary cover in many areas;
some are focus on general management while others have
specialties in certain areas. But, in general, an online
restaurant and culinary degree will prepare you with required skills
and knowledge to enjoy a successful career in this field.

As the field covers a wide area, you need to be sure your area
of interest or the position you want to go into before you
decide which restaurant or culinary degree to enroll into.

Some of the areas covered in restaurant and culinary degree
including but not least to food service management, restaurant
management, communication presentation, baking & cooking techniques
and many other foundation that can help your career along, whether
you intend to start your career in front desk service or backend
hospitality industry. Depending on the majors or specialties of
your selection in restaurant & culinary degree, among the famous careers
in this field are: chef, restaurant or cake house manager, food service
manager in hotel or cruises, be employed in food industry or you even
can choose to start your own career in food or restaurant field.

You need both experience, the necessary skills & knowledge in
food preparation, cooking techniques and food decoration & presentation
to help you be a successful chef. Online degree in Culinary provides you
with the necessary skills and knowledge for the position while
building up your experience along your career path. 

In conjunction with the growth of traveling industry, cruises,
tourism spots, entertainment & accommodation places will require
expertise in restaurant & culinary for food preparation for the visitors.
Hence, beside the standard hospitality industries, you will find many
careers opportunities specially related to traveling.

What can you expect to earn in a restaurant & culinary career?
The wages of chef, cooks and other food service and preparation
career vary depending on geographic location but in general
working in an elegant restaurant and food industry generally
produces a higher salary. According to the Occupational Outlook
Handbook published by the US Department of Labor, you can expect
to earn $12 to $27 per hour depending on the job position and
area of your career focus.

Either you plan to make a career switch from other field to
culinary or restaurant specific, or you plan to start your career
in this field, online restaurant & culinary degree program can be
your best option as it allows you to earn your degree online while
maintaining your current lifestyle or existing job. Especially,
if you are a working individual who have a tight working schedule,
you can greatly benefit from the online education advantages such as
study at your own pace and attend the online classes from anywhere,
including if you are on travel due to job assignment.

Summary

Many career opportunities are waiting for you if you are interested to
start your career in restaurant and culinary field. Online restaurant
& culinary degree programs can prepare you to make your career success
in this area.

About the author:
Jullie Harvard is the author of http://www.studykiosk.com an online degree 
directory that lets you browse href="http://www.studykiosk.com
/GetYourOnlineDegree/onlinedegrees/on-line-hospitality-degree.aspx">online
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Chef Training At Home

Author: Jonathan Walker

Article:

If you want to become a Chef one day in your life, then you need

to begin training and practising sooner rather than later. You

could even start today (after you've read this of course!). Why

so soon you ask? Well because both time spent and experience is

vital in becoming a chef. The sooner you begin, the sooner you

can learn the basics and experiment with different ideas. Even

getting used to working in the kitchen is a useful start!

What is meant by working in the kitchen? Well tasks that you

would need to do on a regular basis, such as peeling, slicing,

washing, steaming, frying and anything else you can think of! To

become a chef, you will need to work your way up, the only way

to do that is to get the basic skills under your belt. That

should motivate you, you can become a sous chef or a head chef

with experience and dedication. Before you become a chef or even

working in a kitchen, you can learn a lot from cooking in your

own home. I know this doesn't sound very inspiring, but ask any

chef, they will tell you it's how the began their Career. After

all, how else do you get to experiment and hone your skills?!

If you're able to cook in your own home, then make the most of

your opportunity and do it. You wont regret it at all. Begin

with the smallest idea, or simplest recipe that you can pull of

and practise it. As you improve, add your own slant on it to

make it your own. Find alternative ways to create meals, or even

"handicap" yourself, by forcing yourself to use alternative

ingredients to replicate the pressures of kitchen life.

Learning at home is a great thing to do while you're studying in

Catering College or Culinary School. You can always invite

people around and ask for their opinions. You could even

replicate an environment where you need to cook under pressure,

perhaps you could devise a menu to give your guests a variety of

choice? Use your imagination based on your level of skills to

progress. You will learn that training and practising for Chef

Jobs doesn't have to be more expensive than it needs to be.

Take advantage of what is available to you in and around your

home and you will reap the rewards later on in your career.

About the author:

This article is written by Jonathan Walker of

href="http://www.ukcateringcareers.co.uk">Chef Jobs

How do I go about finding a culinary internship?

The majority of culinary programs have a built in externship or internship component, meaning that work at an off-site location is required for graduation. Many schools with such a requirement offer placement assistance to their students. This might be done through the culinary arts department or through the career services department. If your school doesn't have an internship or externship requirement and you want to do one anyway, definitely visit the career services office. They may know of opportunities for you and have contacts to help you get placed, or they may be able to help you with the process of finding an internship.

To request a free information packet at culinaryschools.net