|
|
 |
Students entering Le Cordon Bleu program at the
Pennsylvania Culinary Institute will be trained in the disciplines
necessary to begin a career path toward success in the culinary
world. Programs offered at PCI include Le Cordon Bleu Culinary Arts,
Le Cordon Bleu Patisserie & Baking, and Le Cordon Bleu
Hospitality & Restaurant Management.Graduates from PCI are ready
to enter the food service industry as a cook, chef, caterer, baker,
pastry chef, or hotel/restaurant manager. The culinary field is
ever-expanding, with chefs, cooks, and managers needed in kitchens
around the world.
Students graduating from one of PCI's Le
Cordon Bleu Associate in Specialized Business degree programs will
be eligible to seek certification by the American Culinary
Federation and will receive a diploma from Le Cordon Bleu.
As
a Le Cordon Bleu student, you'll have the benefit of the ultimate
culinary "lab" to prepare you for your epicurean career. The people
and nuances may be different, but we've sought to create a learning
environment that feels and functions like a food industry workplace,
whether you find your vocational opportunity in a Swiss resort, a
New England bakery, or a five-star Los Angeles
restaurant.
Working in an authentic restaurant atmosphere is
important to your development as a culinary professional, but at Le
Cordon Bleu, education is more than vocational instruction. Culinary
prowess is as much an art form as painting, music, or sculpture, and
we bring that attitude into our classrooms. In our learning
kitchens, we encourage students to cultivate a deeper appreciation
of food and the chord that an artful, well-prepared meal can strike
in an individual.
Our instructors bring with them years of
experience, an expert hand, and a discriminating palette. Many
career educations focus more on theory than practice. The Le Cordon
Bleu programs at the Pennsylvania Culinary Institute gives you all
the instruction and hands-on experience you'll need to move
confidently into your new career.
Contact us
for more information
|
