The Le Cordon Bleu Culinary Arts Associate of Applied Science Degree Program at Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul is designed to combine demonstration classes and hands-on, practical courses in professionally equipped, contemporary kitchens. Under the guidance of our executive chefs, culinary students are encouraged to explore their own style and creativity.

In the Le Cordon Bleu Patisserie and Baking Program at Brown College, the core culinary curriculum is based on the hands-on teaching of pastry arts and baking skills. Our experienced chef-instructors expose students to a variety of baking styles and encourage them to develop a culinary style all their own. Students can become familiar with various types of pastry and baking arts equipment during this 15-month program. Plus, the coursework includes courses in management, human resources, menu development, cost control, sanitation, nutrition, and wines and spirits.