Career Specializations

• Chef: Le Cordon Bleu has made their name on pumping out generations of cooking professionals who wield exceptional technique with artistic flair and a desire to push the envelope in cuisine.
• Pastry Chef: These chefs tailor their focus to desserts, breads, and other sweet food products that complete a meal.
• Hotel Management: Le Cordon Bleu offers excellent preparation for those who are interested in running hotels, resorts, and other centers of hospitality.
• Restaurant Management: The overseeing and professional handling of an eatery establishment, from small to large operations, is yet another specialty provided by Le Cordon Bleu.

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Degree Levels

• Le Grand Diplome: 1 year to complete
• Certificate in Culinary Arts or Baking and Pastry Arts: 1-2 years to complete
• Associate Degree in Hospitality and Restaurant Management: 2 years to complete
• Bachelor's Degree in Culinary Arts or Baking and Pastry Arts: 4 years to complete

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Education & Certification Requirements

Le Cordon Bleu programs demand that students have earned a minimum of a high school diploma before applying to participate. Once this has been attained, students have a wealth of options available to them in terms of specialization in Le Cordon Bleu schooling. Those students who choose to focus on the culinary arts will find themselves studying such skills as classical knife cut work, mother sauces, forcemeats, and garde manger technique. Baking and pastry arts students work in areas like Genoise sponge preparation, petits fours, phyllo dough, artisan breads, pâte à choux, two-stage, and nougatine. Hospitality and restaurant management allows pupils to concentrate on hospitality business law, wine studies, and customer service.

Most every Le Cordon Bleu offering features an externship component, where fully trained students are handheld into the culinary profession via supervised work as chefs away from the campus. These externship opportunities may not be available at every international location. There is no certification required of any Le Cordon Bleu graduate to work as chefs or managers after leaving their schooling. (Le Cordon Bleu)

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Salary Information

Graduating from Le Cordon Bleu gives students access to a variety of careers who differ from position to position. Chefs and cooks, including pastry chefs, who are just starting out can expect to take in between $22,000 and $30,000 in their first initial years, and this can progress to around $40,000 for most experienced chefs. Nearly $70,000 ranks as the pay for those chefs at the pinnacle of the profession. Restaurant managers can expect to earn between $40,000 and $80,000 in pay for their careers (depending on their experience, reputation, and the prestige of the establishment). Hotel managers reap $35,000 to $90,000 for their services, also dependent on their level of expertise and the reputation of the hotel, resort, et cetera. (BLS, BLS, BLS)

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Job Outlook

For chefs and cooks, an increase in employment opportunities of six percent, a relatively low figure, is anticipated to take effect by the year 2018. Restaurant manager hopefuls can expect an even less favorable statistic, only five percent of expected growth, in the same time frame. Lodging and hotel managers are alike with restaurant managers in the potential for augmentation in job opportunities by 2018. Thankfully, Le Cordon Bleu's name brand, and subsequent externships and job search support, should enable those who graduate from its various programs to weather this dearth of growth and still successful find quality opportunities for employment. (BLS, BLS, BLS)

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Related Careers

Entrepreneurship is one of the paths that might seem attractive to particularly successful graduates of Le Cordon Bleu. It is advised that those interested in opening their own restaurants or hospitality establishments pursue training and education in business management, focusing on entrepreneurial skill, either before or after their culinary scholarship. Most states demand complex licensing procedures to be followed for those looking to run their own culinary operations. It is also recommended that entrepreneur hopefuls in the culinary world first earn clout and quality reputation for great cuisine, via working with prestigious restaurants, before setting out on their own. 

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