Le Cordon Bleu College of Culinary Arts Miami was a culinary arts school in

Miramar, Florida Miramar is a city in southern Broward County, Florida, United States. As of the 2020 census, the population was 134,721. It is a principal city of the Miami metropolitan area, which is home to approximately six million people. History Miramar wa ...

. The college is owned by Career Education Corporation under a licensing agreement with

Le Cordon Bleu Le Cordon Bleu (French for " The Blue Ribbon") is an international network of hospitality and culinary schools teaching French ''haute cuisine''. Its educational focuses are hospitality management, culinary arts, and gastronomy. The instituti ...

in Paris. The school offered a Diploma in Le Cordon Bleu Pâtisserie and Baking and an Associate of Science degree in Le Cordon Bleu Culinary Arts. Students received training from experienced chefs and the programs were designed to help students prepare for culinary careers.Le Cordon Bleu College of Culinary Arts, Miami
/ref> Established in September 2003, Le Cordon Bleu College of Culinary Arts Miami began offering classes to students in May 2004. It closed in 2017.

Academics

Le Cordon Bleu College of Culinary Arts Miami offered two programs: *Le Cordon Bleu Culinary Arts Program The college offered an

Associate of Science An associate degree is an undergraduate degree awarded after a course of post-secondary study lasting two to three years. It is a level of qualification above a high school diploma, GED, or matriculation, and below a bachelor's degree. The f ...

degree in Le Cordon Bleu

Culinary Arts Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or ...

. The program was designed to teach students French techniques and combine those with modern American technology. Students also could learn classic cooking methods,

nutrition Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients, which can be metabolized to create energy and chemical structures. Failure to obtain sufficient n ...

, qualitative food preparation and sanitation. Those in the program were taught by professional chef instructors and could 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 The college also offered a Diploma in Le Cordon Bleu Pâtisserie and

Baking Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...

. The program taught students the fundamentals of baking and the theoretical knowledge needed to execute those skills. The course work covered the baking and pastry skills that will be used in the baking field of the food service industry and were taught by professional chef instructors.

Accreditation

Le Cordon Bleu College of Culinary Arts Miami was accredited by the Accrediting Commission of Career Schools and Colleges as a branch location of Le Cordon Bleu Institute of Culinary Arts in Pittsburgh.

References

External links

Le Cordon Bleu - Miami
{{authority control Le Cordon Cooking schools in the United States Educational institutions established in 2003 Universities and colleges in Miami-Dade County, Florida Career Education Corporation Educational institutions disestablished in 2017 2003 establishments in Florida