Culinary Arts Ptisserie & Baking Hospitality & Restaurant Management

Journey with the Leader

in Culinary Education
Le Cordon Bleus commitment to culinary education and nothing but culinary education sets us
apart. Our schools foster an atmosphere of professionalism and mutual respect, and our faculty
and staff are passionate about giving students the encouragement and guidance they need to
reach their potential.
Here, youll be immersed in the culinary world and work with fine ingredients and commercialgrade tools in industry-equipped kitchens. Training alongside experienced chef instructors,
you can learn and practice the same basic techniques, fundamentals and proficiencies as
students taught at the original founding school in Paris. Youll also be encouraged to grow in
confidence and develop your own personal creative style.
Beyond equipping students with the foundational skills and self-assurance to step into any
professional kitchen, Le Cordon Bleu works closely with a vast network of employers. The
industry relationships we foster ensure that we teach the skills todays culinary and hospitality
industries demand, and help students and graduates find externships and employment on
their journey to a creative future.

Possible Career Paths

Entry-Level
Cook
Line Cook
Catering
Garde Manger
Baker
Cake Decorator
Pastry Assistant
Bakery Assistant
Event Management
Conference Planning Manager

Follow your passion and

Learn the way
For someone with a love for great food and a passion for cooking, a culinary career can offer
a variety of opportunities. Eating and preparing good food are not only necessary; they are
among the truly great pleasures in life. People come together over food as a way of getting to
know each other, to conduct business, to celebrate, have fun or just to break up their routine.
Culinary professionals are involved in the preparation, presentation and service of all types of
food and must be able to apply their basic skills to any style of cooking from traditional to
contemporary, elegant to casual, and every ethnic variety or fusion from around the world.
As a culinary, pastry and baking, or hospitality professional, you could work in a flavorful array
of restaurants, professional kitchens, hotels and resorts in diverse locations across the country
and around the world. Possibilities exist in upscale and trendy restaurants, chic cafs, bakeries,
hotels, cruise ships, corporate dining rooms and much more.
Is your goal to work toward owning your own business in a bustling city? Do you desire
opportunities to work at a resort, spa or ski lodge? In the culinary world, you can follow your
passion and, as your experience grows, pursue the life you choose to live.
Professionals in the culinary industry can choose from a variety of career paths. The Career
Services departments of Le Cordon Bleu campuses work hand-in-hand with a vast number of
employers. The relationships they maintain with the marketplace can help students obtain
externship sites, and graduates find positions at the start and as they continue to grow in their
professional careers.
Job titles and responsibilities may vary depending on level of experience, the type of
establishment, the style of food, and the location. This Career Guide can give you an overview
of what certain jobs entail and positions you can strive for as you learn and grow with
experience in the culinary and restaurant industry.

Do What You Love!

Le Cordon Bleu cannot guarantee employment or salary.

With Additional
Work Experience
Sous Chef
Chef
Pastry Chef

Upon completion of the program, graduates should

have the skills needed to pursue career opportunities
in the culinary industry at an entry level. The various
titles of chef generally apply to more advanced roles
in the professional kitchen (for example, Sous Chef,
Executive Chef).
Graduates should not expect to become chefs upon
graduation but are encouraged to work toward becoming
a chef through the course of their careers.
Le Cordon Bleu cannot guarantee employment or salary.

Ready to
get cooking?

Find out how you can learn the way to start

preparing for a culinary career. Talk to an Admissions
Representative or apply online 24 hours a day.
Contact information for each school can be found
on the back cover of this career guide.

Visit Le Cordon Bleu

online at Chefs.edu

Culinary Arts
Cooks or chefs are trained culinary professionals who may also be
managers. They may create recipes, plan menus, and prepare a wide
variety of foods that includes everything from soups, salads, and
appetizers to entres, side dishes, and desserts. They may also be
responsible for estimating food requirements, ordering food samples,
and directing the work of other kitchen staff. At certain levels,
management and hiring can be a major part of the job. In fact, large
restaurant operations may have chefs or cooks who almost exclusively
supervise others in the kitchen. The duties that they perform look similar
on paper, but there is a broad difference in what a typical day might be
like depending on where the person is working.
In restaurants that employ several professional cooks and chefs, there
are often many stations where people work at a particular task. There are
professional cooks and chefs who specialize in everything from sauces
to sushi to sweets.

Under the Chefs Umbrella

As a professional cook, you may be exposed to a variety of titles or
designations. The different titles may be based on factors such as
seniority, level of experience, type of education or training, and the size
or type of the eating establishment.
Upon completion of a culinary arts training program, a graduate should
have the skills needed to pursue career opportunities in the culinary or
hospitality industry at an entry level.
Examples of some job titles for graduates include Cook, Line Cook,
Catering, Banquet Cook, Garde Manger, Roundsman and Prep Cook.
The various titles of chef generally apply to more advanced roles in a
professional kitchen (for example, Sous Chef, Executive Chef). Graduates
should not expect to become chefs upon graduation, but are encouraged
to work toward becoming a chef through the course of their careers.

The various titles of chef generally apply to more advanced roles in a professional kitchen
(for example, Sous Chef, Executive Chef). Graduates of a culinary arts training program
should expect to pursue entry-level opportunities and should not expect to become chefs
upon graduation, but are encouraged to work toward becoming a chef through the course
of their careers. Le Cordon Bleu cannot guarantee employment or salary.

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4

Cook/Line Cook

Station Cook

Cooks who may also be called line cooks, depending on their

employer, are responsible for much of the actual cooking. A cook may
be the only one working in a kitchen, or there could be a hierarchy of
cooks who assist. Titles such as First, Second, Third, Fourth Cook, and
so on may be used.

Station cooks may be named for the item they cook. The saucier, in
a traditional kitchen brigade, is responsible for the preparation of all
stocks and sauces, as well as all meat and poultry. A saucier must be
knowledgeable about the various mixtures and nuances of creating
fine sauces as it can be a complex process.

Caterer
Caterers provide food, beverages, and service for functions and
events such as parties, weddings, conferences, corporate outings,
banquets, film crews, and more. They are responsible for preparing
the food, getting it to the event, setting it up, serving, and taking
it away. Smaller catering companies may employ only a handful of
workers while large caterers may have extensive staff. The size of
catered events can range from small groups to hundreds or even
thousands of people.

Lead Cook
Lead cook is a professional cook with a certain amount of experience,
expertise and/or seniority at an establishment. A lead cook may also be
called a head cook. Head cooks coordinate the work of the kitchen staff
and direct the preparation of meals. They determine serving size, plan
menus, order food supplies, and oversee kitchen operations to ensure
uniform quality and presentation of meals.

Roundsman
The roundsman, also called a swing cook, fills in on various stations
within a professional kitchen. In a kitchen brigade, the roundsman
could get experience working on any or all of the stations from
saucier to garde manger.

Depending on the size and type of restaurant, there may also be an:
Vegetable Cook (legumier)
Entre Cook (entremetier)
Roundsman (tournant)
Fish Cook (poissonier)
Cold-foods (garde manger)
Roast Cook (rtisseur)
Pastry Cook (ptissier)
Grill Cook (grillardin)
Fry Cook (friturier)

Garde Manger
In a kitchen brigade, the garde manger, also called a pantry cook, is a
station cook in charge of preparation and storage of cold foods such
as salads, cold hors doeuvres, and pts and may create decorative
items such as ice carvings and edible centerpieces.

Apprentice Chef
A position as an apprentice chef is a learning opportunity. Usually, an
apprentice chef will work as part of a kitchen team, under the supervision
of a station cook/chef, until they gain experience and understand
the operation and procedures of a particular station or kitchen.
Responsibilities may include food preparation tasks such as slicing and
dicing as well as cooking.

Sous Chef
The sous chef is the second in command behind the executive chef
and typically assumes the role of executive chef in his or her absence.
Sous chefs finish and decorate special dishes or presentations. They
may also have responsibilities that are not cooking related, such as
maintaining kitchen records, estimating the types and quantities of
food that need to be purchased, and inspecting the kitchen along with
its equipment and utensils. While smaller restaurants may not require a
sous chef, larger establishments may have more than one.

Executive Chef/Chef de Cuisine

An executive chef, sometimes called the Chef de Cuisine, is generally the highest
ranking member of the food service staff and would have extensive experience
working as a chef. They are responsible for the daily operations of a kitchen and
generally do more supervising than cooking. Executive chefs typically oversee
the work of chefs, sous chefs, cooks and other kitchen staff sometimes called a
brigade. Chefs also recruit and hire additional chefs as necessary.
They plan menus, determine serving sizes and food costs, order food supplies,
coordinate the work of the kitchen staff, and direct the preparation of meals to
ensure uniform quality and presentation.
In large operations such as restaurant groups and hotels they may also supervise
several kitchens or locations within the operation. In a hotel, they might be part
of the management team, along with the general manager, food and beverage
manager and perhaps one or more assistant managers.
Some executive chefs own their own restaurants, in which case their title might
be some variation of owner-executive chef.

Personal Chef
Personal chefs plan and prepare meals in private homes for individual clients.
They usually purchase the groceries and supplies theyll need and clean the
kitchen after the meal is served. In some cases, a client may request that the chef
serve the meals as well. Most chefs would be informed of their responsibilities
before they accept a position with a prospective client.
Personal chefs can also prepare meals in a clients home on a per occasion basis,
for example a small dinner party.
Some personal chefs run their own business. Rather than work for just one
client, they have several. For these clients, they prepare a variety of meals for
an entire week in their clients kitchens, the chefs own kitchen, or at another
location, depending on how they want to set up their business. Usually a weeks
worth of meals is delivered to the clients or available for the client to pick up.
Managing several individual clients requires time management and
organizational skills in addition to cooking expertise, but it also offers flexibility
and allows chefs to control their own schedule and workload.

Research Chef
Chefs with a background in food science could combine that knowledge with
their culinary expertise in a position as a research chef, testing new products
and equipment for food manufacturers, marketers, restaurant chains, and other
companies involved in the production of food products. This type of job can
involve developing recipes, testing new formulas, and experimenting with taste
and eye appeal of prepared foods.

The various titles of chef generally apply to more advanced roles in a professional kitchen
(for example, Sous Chef, Executive Chef). Graduates of a culinary arts training program
should expect to pursue entry-level opportunities and should not expect to become chefs
upon graduation, but are encouraged to work toward becoming a chef through the course
of their careers. Le Cordon Bleu cannot guarantee employment or salary.

Food Stylist
Food stylists work in photo studios or on location for magazine layouts and
television commercials. They prepare recipes and food products for close-up
beauty shots in advertising or editorial pages. For these purposes, presentation
is paramount the food must look beautiful and appetizing and hold up under
hot studio lights.

Chef Instructor
A chef instructor is a professional, experienced chef who teaches at a culinary
school for people interested in pursuing careers as professional chefs. In addition
to teaching culinary theory and techniques, they can provide students with
insight and tricks of the trade garnered from firsthand experience.
Cooking classes are also offered at places such as local schools, churches,
community centers, and even cooking retailers. Generally those classes are
geared for people who enjoy cooking but do not intend to make it their
profession.

Catering Manager
Catering managers arrange for food service in a hotels meeting and convention
rooms. They coordinate menus and costs for banquets, parties, and events with
meeting and convention planners or individual clients. They also coordinate
staffing needs and arrange schedules with kitchen personnel to ensure
appropriate food service.

Food Writer
Food writing does not require that one be a professional cook, but a trained cook
with writing talent could consider positions as a freelance editorial contributor
or on staff for a magazine publisher or newspaper. Food writing could include
anything from writing recipe articles or cookbooks, to reviewing restaurants.

Master Chef
The title of Certified Master Chef is the measure of accomplishment awarded to
cooking professionals who possess the practiced skills to perform culinary art
to the very highest standards. Certification can be gained through experience
and the intensive testing of the candidates culinary skills and knowledge by the
American Culinary Foundation (ACF).

Personal and Professional

Characteristics
In addition to culinary skills, a professional cook
should have a finely-tuned sense of taste and
smell. The ability to work well as part of a team
is very important as teamwork is necessary for
the kitchen to run efficiently and turn out meals
rapidly. Knowledge of a foreign language can be
an asset because it may improve communication
with other restaurant staff, vendors, and the
restaurant clientele. And in any job that involves
preparing food, sanitation knowledge and good
personal hygiene are high on the list of important
characteristics.

Who Employs Culinary

Professionals?
Cooks are needed wherever food is prepared. Those
places can include restaurants, hotels, resorts,
spas, cruise ships, country clubs, athletic clubs,
convention centers, banquet halls, corporations,
institutions, private homes, schools, hospitals, cafs
and restaurants inside retail stores, and more.

learn the way

Culinary Arts programs are taught at all Le Cordon
Bleu campuses.
Culinary Arts programs are offered Spanish at our
Miami campus, a programs unique to the industry.
Le Cordon Bleu also offers an online Associate in
Culinary Operations and Bachelor of Arts in Culinary
Management program.
For Le Cordon Bleu campus locations, see the back
cover.

Ready to
get cooking?

Find out how you can learn the way to start

preparing for a culinary career. Talk to an Admissions
Representative or apply online 24 hours a day.
Contact information for each school can be found
on the back cover of this career guide.

Visit Le Cordon Bleu

online at Chefs.edu

BAKING AND PASTRY ARTs

Bakers and pastry chefs create and prepare baked goods and pastries
for settings such as bakeries, restaurants, hotels, schools, resorts, and
cruise ships. Since creating pastries and bakery items is an art, people
employed in this field often need formal training or previous experience.
Understanding fundamental techniques is essential to creating innovative
pastries, desserts, and baked goods. Bakers and pastry chefs may be
called on to prepare basic doughs, puff pastry, flaky pie dough, a variety
of breads including yeast breads, Italian, French, and sourdough breads,
flatbreads and rolls as well as muffins, cookies, cobblers, tarts, tea cakes,
decorated cakes, desserts, ice cream, sorbets, custards, mousses, flamb,
cream sauces, syrups, fillings and just about any other concoction a
customers sweet tooth craves.
Depending on their position bakers and pastry chefs may need to
understand the operation of baking ovens and equipment and know
how to adjust temperature to achieve the desired outcome for each
product. Additional responsibilities can include ordering baking supplies,
supervising and hiring staff.

edible artistry
The sweet side of the culinary industry is the end of the rainbow for
individuals who are passionate about creating delicious breads and
pastries. They may work under a variety of titles depending on the place
they work or on factors such as level of experience, type of education or
training, or seniority. A passionate field, where professionals love what
they do.
Upon completion of a baking and pastry arts training program, the
graduate should have the skills needed to pursue career opportunities
in the pastry/baking industry at an entry level. Examples of some job
titles for graduates include Baker, Bakery Assistant, Pastry Cook, Cake
Decorator. The various titles of chef generally apply to more advanced
roles in a professional kitchen (for example, Pastry Sous Chef, Executive
Pastry Chef). Graduates should not expect to become chefs or owners
upon graduation, but are encouraged to work toward becoming a chef
or owner through the course of their careers.

Graduates generally should expect to pursue career opportunities in the baking, pastry
and culinary industries at an entry level. The various titles of chef generally apply to
more advanced roles in a professional kitchen (for example, Pastry Chef, Station Chef).
Graduates of a baking and pastry arts training program should expect to pursue entrylevel opportunities and should not expect to become chefs or owners upon graduation,
but are encouraged to work toward becoming a chef through the course of their careers.
Le Cordon Bleu cannot guarantee employment or salary.

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Baker
Bakers use various ingredients and mixing methods to produce breads, pastries
and other baked goods. Along with baking expertise, they should have an eye
for detail and be skilled in icing and decorating techniques. Bakers also need to
know about applied chemistry, ingredients and nutrition, government health and
sanitation regulations, business concepts, and production processes. Bakers who
are employed by establishments that sell directly to the consumer, such as
bakeries, pastry shops, boulangeries, hotels, restaurants, cafeterias, and baking
departments in grocery stores, usually produce only small quantities of breads,
pastries, and other baked goods to be sold on the same day. Those who work
for manufacturers, on the other hand, produce goods in large quantities, using
high-volume mixing machines, ovens, and other equipment.

Pastry Cook/Ptissier
In some larger restaurants, a pastry cook (ptissier) may have responsibilities at
a single station within a kitchen that has several station cooks, each responsible
for preparing a particular item to be served to restaurant patrons. The ptissier
is responsible for making the pastries and desserts that are served during or
at the end of the meal. Titles such as First, Second, Third Pastry Cook and so
on can be used.

Cake Decorator
Cake decorators have an artistic flair and design skill. They use special tools
and ingredients such as pastry cream and colored icings to create designs on
everything from petit fours to large wedding cakes, as well as other special
occasion cakes, and pastries. They also shape pastries and cakes into various
forms which are then decorated with edible designs such as flowers and letters.

bakery/Pastry Assistant
Bakery or pastry assistants create baked goods and confections under the
pastry chefs supervision. After they have acquired a certain amount of
experience, a bakery or pastry assistant may move on to the position of pastry
chef where he or she can be responsible for creating a wide variety of pastries
and baked goods and possibly supervise and/or train staff.

Caterer
Caterers provide food, beverages, and service for functions and events such
as parties, weddings, conferences, corporate outings, banquets, film crews,
and more. They are responsible for preparing the food, getting it to the event,
setting it up, serving, and taking it away. The size of catered events can range
from small groups to hundreds or even thousands of people. Pastry cooks or
chefs might have their own business providing pastries, desserts and specialty
items such as chocolate fountains for weddings, teas, black tie functions,
childrens parties and other events, or they may work for a catering company.

Confectioner
Confectioners make all kinds of candies and bite-sized sweets. The gamut
runs from hard candies, marshmallow and jelly candies, to licorice, toffee, and
chocolates.

Chocolatier
Chocolatiers are trained artists who make individual chocolates by hand.
These can range from individual bite-sized chocolates to elaborate chocolate
creations. They must be skilled in the techniques of chocolate making which
include melting, blending and molding different types and kinds of chocolate,
and have an understanding of how different kinds of chocolate react under
varying circumstances that can alter the texture and consistency. The
experienced chocolatier is able to judge the right balance of butter and cocoa,
and develops an eye and feel for when the chocolate mixture is right.

The various titles of chef generally apply to more advanced roles in a professional kitchen
(for example, Sous Chef, Executive Chef). Graduates of a culinary arts training program
should expect to pursue entry-level opportunities and should not expect to become chefs
upon graduation, but are encouraged to work toward becoming a chef through the course
of their careers. Le Cordon Bleu cannot guarantee employment or salary.

Pastry Finisher
Pastry finishers have an artistic flair and design skill. They use special tools
and ingredients such as pastry cream and colored icings to create designs on
everything from petit fours to large wedding cakes, as well as other special
occasion cakes and pastries. They also shape pastries and cakes into various
forms which are then decorated with edible designs such as flowers and letters.

Pastry Chef
Pastry chefs create a wide variety of baked goods and confections everything
from cookies and cakes to chocolates, petit fours, baguettes, tortes, laminated
doughs, and whatever their imagination can dream up! In addition to being
creative and knowledgeable about dessert tastes and flavors, some pastry
chefs may have an administrative role in larger restaurants where theres an
entire pastry staff.

Personal and Professional

Characteristics
The various titles that fall under the ptisserie and
baking umbrella require a variety of specialized
expertise, as well as knowledge and essential
skills that are fundamental across the board. Most
individuals in these positions are proficient in
baking, icing, and decorating and need to be able to
follow instructions precisely, as each establishment
may have its own proprietary recipes that must
be strictly adhered to in order to maintain the
consistency and quality their customers expect.
Often, individuals attracted to ptisserie and baking
positions have an artistic flair, a discerning palate
and an eye for detail. They must also be team players
and communicate well with others. Knowledge
of sanitation and good personal hygiene are also
important for anyone preparing items that other
people will consume.

Who Employs Culinary

Professionals?
People with the artistic talent and expertise to
prepare pastries, candies and bread products can
work in bakeries, bread shops, cafs, cake shops,
cafeterias, restaurants, resorts, hotels, cruise ships,
schools, and baking departments in grocery stores.
They may also be employed by food manufacturers
and candy companies.

learn the way

Ptisserie and Baking programs are taught at all
Le Cordon Bleu campuses.
Ptisserie and Baking programs are offered in
Spanish at our Miami campus, a programs unique
in the industry.
For Le Cordon Bleu campus locations, see the back
cover.

Ready to
get cooking?

Find out how you can learn the way to start

preparing for a culinary career. Talk to an Admissions
Representative or apply online 24 hours a day.
Contact information for each school can be found
on the back cover of this career guide.

Visit Le Cordon Bleu

online at Chefs.edu

11

HOSPITALITY &
RESTAURANT MANAGEMENT
Hospitality and Restaurant Management is the business side of the
culinary world. Management professionals take care of business
in the office and the front-of-the-house with the customers
rather than in the kitchen. The field includes establishments that
not only serve food, but also those that just provide lodging,
and others such as large hotels and chains that have at least one
restaurant and often several on the premises.
In most cases the essential responsibilities are similar, but various
job functions may overlap or be bundled into one position
depending on the type and size of establishment. For example,
at a small restaurant, the manager may be responsible for certain
activities that at a larger operation would be divided among
an executive chef, a food and beverage manager, a restaurant
manager, a hotel manager, and an assistant manager. In other
words, depending on where you work, you could have a strictlydefined area of responsibility or be called on to wear several hats.
For that reason, you may find it helpful to read several of the
positions listed here in order to get a better grasp on what each
job might entail, depending on the employer.

taking care of business

Management professionals in hotels and restaurants ensure that
every customer is treated like a special guest. They are cordial
hosts, smart businessmen and women, and problem solvers
who make sure that every guest has a positive and enjoyable
experience while visiting their establishment. The industry has
a range of job titles but all good managers know that their
customers have many choices, and therefore appreciate those
who choose their establishments.
Upon completion of a hospitality and restaurant management
training program, a graduate should have the skills needed to
pursue career opportunities in the culinary or hospitality industry
at an entry level. Examples of some positions for graduates
include Banquet Captain, Conference Planning Manager, Event
Management, Event Coordinator, Room Service Supervisor.
Graduates are encouraged to work toward upper management
positions through the course of their careers.

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Event management/ Planner

Guest services/Concierge

Event planners coordinate and manage every aspect of an event

whether for a large private affair such as a black tie charity ball or a
large public event or convention. They are in charge of coordinating
every detail. Depending on the type and purpose of the event they
may be involved in everything from locating the venue to arranging
for invitations or promotional materials, to finding guest speakers,
hiring food servers, musicians and other staff and supervising the
entire event, solving problems that arise and making sure everything
runs smoothly.

Business and luxury hotels often have a concierge on the premises

to assist guests with special requests for just about anything that
is outside the realm of the front desk, housekeeping, and bell staff.
Guests may ask the concierge to recommend a restaurant, get them
reservations at a restaurant or show, book airline flights, arrange
for limos, or even find a baby sitter. The concierges role is to make
sure the guests are cared for in any way that makes their stay more
enjoyable, easier, or more productive. For someone who really loves
to work with people and likes to make things happen, this can be an
exciting career choice.

Catering coordinator
Caterers arrange for food service in a hotels meeting and convention
rooms. They coordinate menus, costs, and staffing needs for banquets,
parties, and events with meeting and convention planners or individual
clients.

Assistant Manager
Assistant managers help run the day-to day operations of a hotel,
restaurant, pastry shop, or bakery. In large hotels, there may be
several assistant managers in charge of different areas such as office
administration, security, or recreational facilities. However, in smaller
hotels, those responsibilities may be combined into one position.

Graduates of a hospitality and restaurant management training program should expect to pursue entry-level positions such as those in event management, or in the
catering or guest services environments. The other titles listed refer to more advanced roles in a professional environment. Graduates should not expect to start out
in advanced positions upon graduation, but are encouraged to work toward advancement in the industry through the course of their careers. Le Cordon Bleu cannot
guarantee employment or salary.

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Supervisor
Supervisors are responsible for overseeing and directing the employees who work
for them in a restaurant, hotel, pastry shop or department within an operation. They
make sure all employees are doing their jobs satisfactorily and help solve problems
that may arise. Depending on the operation, a supervisor may also have additional
administrative responsibilities.

Manager
Managers direct and train the staff and are responsible for the day-to-day operations
of a restaurant, hotel, pastry shop or department within a larger operation. They
make sure the business runs smoothly, that service is prompt and courteous, that
complaints and problems are resolved and that customer requests are carried out.

Food and Beverage Manager

Food and beverage managers are responsible for overseeing all foodservice
operations maintained by the hotel they work for. They work with the executive chef
to coordinate menus for the hotels restaurants, lounges, and room service operations,
supervise the ordering of food and supplies, direct service and maintenance contracts
within the kitchens and dining areas, and manage foodservice budgets.

Restaurant Manager/Foodservice Manager

Restaurant managers know that its good business to make customers happy. Its their
job to keep things running smoothly in the dining room or the front-of-the house. They
oversee the dining room staff to make sure the service is prompt and courteous. And
monitor orders in the kitchen, working with the chef to remedy any delays in service.
Occasionally they may stop by tables to say hello and ask diners if theyre enjoying
their meal. Many people appreciate the personal attention and it gives the manager an
opportunity to take care of any customer dissatisfaction.

Professional (FMP)
Restaurant managers may choose to acquire this certification because its a
recognition of their professional achievement. The National Restaurant Association
Educational Foundation awards the FMP designation to managers who achieve a
qualifying score on a written examination, complete a series of courses that cover
a range of foodservice management topics, and meet standards of work experience
in the field.

Graduates of a hospitality and restaurant management training program should expect to pursue
entry-level positions such as those in event management, or in the catering or guest services
environments. The other titles listed refer to more advanced roles in a professional environment.
Graduates should not expect to start out in advanced positions upon graduation, but are encouraged
to work toward advancement in the industry through the course of their careers. Le Cordon Bleu
cannot guarantee employment or salary.

14

Matre d
A Matre d oversees the dining room in fine dining establishments and serves as
the host or hostess who welcomes customers, shows them to their tables, and offers
them menus.

Restaurant Owner
Anyone who would like to own their own restaurant is free to do so but its usually
wise to have experience or training in the field, or to partner with someone who does.
Owners make decisions about every aspect of their restaurant. They determine the type
and quality of food, the dcor, the level of service, hours of operation, staffing, and
every other detail that goes into successfully running a restaurant.

Front Office Manager

These managers work in view of the customers (the front-of-the-house) in a hotel or
restaurant, coordinating reservations and room/table assignments. Its their job to
ensure that guests are treated courteously, that complaints and problems are resolved,
and that requests for special services are carried out. Theyre also responsible for
training and directing the front-of-house staff.

Hotel Manager
Hotel managers are responsible for the day-to-day operations of a hotel. In larger
properties such as chains, one or more hotel managers may assist the general
manager, frequently dividing their time between the food and beverage operations
and the rooms or lodging services. At least one manager, either the general manager
or a hotel manager, is on call 24 hours a day to resolve problems or emergencies.

Personal and Professional

Characteristics
Leadership, a professional appearance, initiative,
and self-discipline are important qualities for
restaurant and hotel managers. They need to
be problem solvers, able to coordinate a wide
range of activities and remain calm and flexible
under pressure. In addition, they should have
good communication skills in order to effectively
communicate with a diverse population of patrons
as well as workers and suppliers. Computer skills
are also necessary for reservations, billing, ordering
supplies, and most other tasks associated with
running a restaurant or hotel.

Who Employs Culinary

Professionals?
Hospitality and restaurant management
professionals work in a wide range of establishments
that can include restaurants, hotels, resorts, spas,
cruise ships, country clubs, athletic clubs, and
convention centers. Large hotel and motel chains
often have extensive career ladder programs and
may offer managers the opportunity to transfer to
other locations within the chain or to the central
office. In fact, willingness to relocate is often
required for advancement to positions with greater
responsibility. Jobs are located throughout the
country, with large cities and tourist areas providing
more opportunities for full-service dining positions.

learn the way

Le Cordon Bleu College of Culinary Arts offers
online programs in Culinary Operations,
Hospitality & Restaurant Management and
Culinary Management.
Programs vary by location.

Ready to
get cooking?

Find out how you can learn the way to start

preparing for a culinary career. Talk to an Admissions
Representative or apply online 24 hours a day.
Contact information for each school can be found
on the back cover of this career guide.

Visit Le Cordon Bleu

online at Chefs.edu

15

Convention Services Manager

In larger hotels, convention services managers coordinate the activities of various
departments to accommodate meetings, conventions, and special events. They
meet with representatives of groups or organizations to plan the number of rooms to
reserve, the desired configuration of the meeting space and banquet services. During
the meeting or event, they resolve unexpected problems and monitor activities to
make sure all departments are carrying out their responsibilities to the satisfaction
of the group.

General Manager
General managers are responsible for the overall operation of a hotel. They set room
rates, allocate funds to departments, approve expenditures, and ensure expected
standards for guest service, decor, housekeeping, food quality, and banquet operations,
within guidelines established by the owners or executives of the hotel or chain.
Managers who work for chains may also organize and staff a newly built hotel, refurbish
an older hotel, or reorganize a hotel or motel that is not operating successfully.

Sales
Salespersons sell a product or product line to individual customers usually in a retail
environment such as a pastry shop, or to buyers for restaurants, grocery stores and
other businesses. Retail salespersons work in a specific location and assist walk-in
customers. They should be knowledgeable about the products they are selling and
be able to answer customers questions. Sales representatives, on the other hand,
generally call on buyers at a variety of businesses to interest them in their products
and address any of their clients questions and concerns.

Gaming Manager
Gaming is a specialized area that may overlap the hospitality industry but also
requires knowledge very specific to the gaming industry. Gaming managers have
expertise in the casino industry. They organize, direct, control, or coordinate gaming
operations in a casino and formulate gaming policies for their area of responsibility.
Individuals in these positions usually have postsecondary education or training and
work experience in a related occupation.

Culinary / restaurant
industry facts
The culinary and hospitality industries offer a wide range of interesting opportunities
around the corner or around the world. They attract creative and talented people
from all walks of life with the common goal of building their careers around the
preparation and presentation of glorious food.

By the numbers,
culinary is an industry thats cooking!
The culinary and restaurant industry is the nations largest employer
(outside of the government) employing an estimated 13.1 million people
in all levels.
Projected restaurant-industry sales for 2013 is $660 billion.
1.3 million culinary industry jobs are expected to be added over the
next decade.
Restaurant-industry sales are forecast to advance 4.1% and equal 4% of
the U.S. gross domestic product.
The overall economic impact of therestaurant industry is estimated at
$1.8 trillion in 2013.
Every dollar spent by consumers in restaurants generated an additional
$2 spent in our nations economy.
Every additional $1 million in sales generates 34 jobs for the economy.
The restaurant industry employment grew 2.4 percent in the past year.
Resulting in 2012 having 13 consecutive years of growth, outperforming
overall U.S. employment growth.
On a typical day in America, restaurant-industry sales amount to
$1.8 billion.

What does wanting to learn how

to cook mean? It means to gain the
knowledge of preparing food from
the land and sea.
It means the science of chemistry,
practicing the classic foundations of
cookery ending in a modern result.
It means, that you will imperatively
gain entrance to a field like
no other, that will allow your
passion and the chance to make a
difference flourish.
Chef Edward G. Leonard,
CMC , WGMC , AAC

Vice President Culinary Education and

Corporate Executive Chef
Le Cordon Bleu

80% of restaurant owners said their first job in the restaurant industry
was an entry-level position.
88% of restaurant employees said the industry provides the opportunity
to move up to management.

Ready to get
cooking?

Find out how you can learn the way to start

preparing for a culinary career. Talk to an
Admissions Representative or apply online
24 hours a day. Contact information for
each school can be found on the back cover
of this career guide.

Visit Le Cordon Bleu

online at Chefs.edu
Source: http://www.restaurant.org/Industry-Impact/Employing-America
http://www.restaurant.org/Industry-Impact/Employing-America/Entrepreneur-Builder
Le Cordon Bleu cannot guarantee employment or salary.

17

Career Support
The Career Services specialists at Le Cordon Bleu campuses are dedicated
to helping you prepare for your professional career in the culinary
and hospitality industries. Whether you are a current student, a recent
graduate or an alumnus with many years of working experience, you can
obtain ongoing Career Services assistance. Which means whenever youre
ready to change employers or advance with your current employer, were
ready to provide guidance to help you achieve your goals. While youre a
student, we will assist you in your search for part-time employment and
an employer for your externship.
While you are a student and after you graduate, our Career Services staff
will work with you, one on one, offering a range of services to support
your career planning efforts. We can help you prepare for the interviewing
process. Well suggest ways to improve your resume, work with you on
interviewing skills and help you with job search strategies and networking.
We also arrange career and job fairs with employers in the culinary and
hospitality industries. Our strong network of industry relationships can
introduce you to opportunities throughout North America to help you
obtain a rewarding career.

Graduates generally should expect to pursue career opportunities in the baking, pastry
and culinary industries at an entry level. The various titles of chef generally apply to
more advanced roles in a professional kitchen (for example, Pastry Chef, Station Chef).
Graduates of a baking and pastry arts training program should expect to pursue entrylevel opportunities and should not expect to become chefs or owners upon graduation,
but are encouraged to work toward becoming a chef through the course of their careers.
Le Cordon Bleu cannot guarantee employment or salary.

18

Employment Search Assistance

Experienced Instructors and Faculty

Career Services is dedicated to assist you in your search for

employment and help you pursue exciting career opportunities.
Le Cordon Bleu offers the following services to help you get there:

Our classes are taught by experienced professionals who know

what it takes to prepare for a career in the culinary, restaurant and
hospitality industries. Training hands on alongside them, you can
progress from basic techniques, fundamentals and proficiencies to
more advanced skills. Soak up their expertise by observing as they
demonstrate each technique, then try it yourself with their guidance.
With their encouragement and mentorship, your confidence and
creativity can grow as you practice the foundational skills that are
essential to creating any style of cuisine.

Externship programs.
Career and job fairs.
Interview, resume and networking guidance.
Employer network throughout the nation.
Ongoing job search assistance.

Financial Services
Tuition planning is available to all our students and our Financial
Services department will work with you individually to ensure that
you receive all the funding you are eligible for. We participate in
a variety of financial aid programs for the benefit of our students
and can assist you through the application process. Financial aid
is available for those who qualify, and we encourage our students
to apply for it as early as possible after they enroll in order to allow
sufficient time for the application process.

Scholarship Opportunities
Le Cordon Bleu offers several scholarships to qualified students
from diverse backgrounds and circumstances. For those who love to
compete, you can put your skills to the test against others who share
your passion and compete for a scholarship.

Admissions
Your first contact at a school will be with an Admissions Representative
who can answer your questions about the school, provide a tour
of the campus and industry-equipped kitchens, and discuss
future career opportunities. Our schools admit individuals who
demonstrate a desire and commitment to becoming a professional
in the foodservice industry.

Open House/Cooking Demonstrations

Attend one of the regularly scheduled Open Houses, take a
campus tour, watch a chef instructor in action during a cooking
demonstration, ask questions and find out what culinary school and
the industry is really like.

19

Culinary / restaurant
industry facts
Few institutions of any kind possess the prestigious reputation of Le Cordon
Bleu. This internationally renowned culinary arts school is synonymous
with expertise, innovation, tradition, and refinement qualities that are
meticulously nurtured by Le Cordon Bleu.
The name Cordon Bleu [meaning Blue Ribbon] is rich with history and
heritage. It has been synonymous with excellence since 1578, when King
Henry III created the LOrdre des Chevaliers du Saint Esprit [The Order of
the Holy Spirit]. It was the most exclusive order in France until 1789. Because
the members, royalty included, were awarded with the Cross of the Holy
Spirit, which hung from a blue ribbon, they were called Cordon Bleus.
The sumptuous banquets which accompanied their award ceremonies
became legendary.
In 1895, Marthe Distel, a French journalist, founded a weekly culinary
publication entitled La Cuisinire Cordon Bleu, which was published over
the next seventy years and became the basis and reference for what is now
perhaps one of the largest recipe collections in the world. It contributed
to the codification of French Cuisine and in essence established some of
the guiding principles of Le Cordon Bleu: informative demonstrations,
hands-on teaching by experienced instructors, fine ingredients, and
foundational techniques.
Following the popularity of the publication, the first Le Cordon Bleu school
officially opened its doors as a culinary school in Paris in 1895. The first
Cordon Bleu cooking class was held on January 14, 1896, in the Palais Royal.
From the beginning, celebrated Chefs of the time came to teach at Le
Cordon Bleu in Paris, including the legendary Chef Henri-Paul Pellaprat. The
cooking classes were an immediate success. The reputation of the school
spread rapidly worldwide. Students in the United States have been able to
locally participate in Le Cordon Bleu inspired cooking courses since 1998
and share in this rich heritage.

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the rich heritage of

le cordon bleu
Today, there are 30 Le Cordon Bleu schools worldwide, spanning 5
continents, including 17 campuses throughout the United States, each with
students and alumni from culturally diverse backgrounds. Le Cordon Bleu
in North America ushers in a new educational era in culinary arts, ptisserie
and baking, and hospitality & restaurant management that combines
classical European techniques with contemporary American technology
and training. As a result, students are afforded opportunities to acquire
the knowledge and skills necessary in the culinary, pastry and baking, and
hospitality world.
As a testament to their accomplishment, graduates will receive a coveted
Le Cordon Bleu Diplme, in addition to the specialized degree, diploma or
certificate awarded by Le Cordon Bleu in North America.

Our Goal
Le Cordon Bleu is dedicated to providing a high standard of education
in the classic and modern culinary arts to help prepare students for
professional opportunities in the culinary and hospitality industries.

Program Accreditation and State Licensing

Le Cordon Bleu campuses are institutionally accredited and licensed in
the states in which they operate. Please refer to the campus catalog for
all applicable accreditation and programmatic accreditation information.
Our Chicago campus is accredited by The Higher Learning Commission
and a member of the North Central Association.

21

Join the Culinary Community

Watch graduates stories

www.youtube.com/user/lcbschools

Start learning today!

Watch Cooking Demos Online
www.youtube.com/user/lcbschools

schedule a tour
Contact a Le Cordon Bleu Campus today!

Le Cordon Bleu Campuses

Atlanta, GA

Los Angeles, CA

San Francisco, CA

Austin, TX

Hollywood campus:
6370 West Sunset Blvd.
Hollywood, CA 90028
888.900.CHEF [2433]
Chefs.edu/Los-Angeles

Scottsdale, AZ

1927 Lakeside Parkway

Tucker, GA 30084
866.315.CHEF [2433]
Chefs.edu/Atlanta

3110 Esperanza Crossing, Suite 100

Austin, TX 78758
888.553.CHEF [2433]
Chefs.edu/Austin

Boston, MA

Le Cordon Bleu College of Culinary Arts, Inc.

A Private, Two-Year College

215 First Street

Cambridge, MA 02142
888.522.8550
Chefs.edu/Boston

Chicago, IL

Le Cordon Bleu College of Culinary Arts in Chicago

361 West Chestnut

Chicago, IL 60610
877.828.7772
Chefs.edu/Chicago

Dallas, TX

11830 Webb Chapel Road, Suite 1200

Dallas, TX 75234
866.461.CHEF [2433]
Chefs.edu/Dallas

Las Vegas, NV

1451 Center Crossing Road

Las Vegas, NV 89144
866.450.CHEF [2433]
Chefs.edu/Las-Vegas

Pasadena campus:
530 East Colorado Blvd.
Pasadena, CA 91101

350 Rhode Island Street

San Francisco, CA 94103
800.229.CHEF [2433]
Chefs.edu/San-Francisco

8100 E. Camelback Road, Suite 1001

Scottsdale, AZ 85251
800.848.CHEF [2433]
Chefs.edu/Scottsdale

Miami, FL

3221 Enterprise Way

Miramar, FL 33025
866.762.CHEF [2433]
Chefs.edu/Miami

Seattle, WA

360 Corporate Drive North

Tukwila, WA 98188
866.863.2580
Chefs.edu/Seattle

Minneapolis/St. Paul, MN

1315 Mendota Heights Road

Mendota Heights, MN 55120
800.528.4575
Chefs.edu/Minneapolis-St-Paul

St. Louis, MO

7898 Veterans Memorial Parkway

St. Peters, MO 63376
866.863.2061
Chefs.edu/St-Louis

Orlando, FL

8511 Commodity Circle

Orlando, FL 32819
866.622.CHEF [2433]
Chefs.edu/Orlando

Online

888.557.4222
Chefs.edu/Online

Portland, OR

Our Goal

600 SW 10th Avenue, Suite 500

Portland, OR 97205
888.848.3202
Chefs.edu/Portland

Le Cordon Bleu is dedicated to providing a

high standard of education in the classic and
modern culinary arts to help prepare students
for professional opportunities in the culinary
and hospitality industries.

Sacramento, CA

2450 Del Paso Road

Sacramento, CA 95834
916.830.6220
Chefs.edu/Sacramento

Program Accreditation and

State Licensing
Le Cordon Bleu campuses are institutionally
accredited and licensed in the states in which
they operate. Please refer to the campus
catalog for all applicable accreditation and
programmatic accreditation information. Our
Chicago campus is accredited by The Higher
Learning Commission and a member of the
North Central Association.

Join the Le Cordon Bleu Community!

Find employment rates, financial obligations and other disclosures at www.chefs.edu/disclosures. Le Cordon Bleu cannot guarantee employment or salary. Some Le Cordon Bleu credits may transfer to another
Le Cordon Bleu campus offering a higher degree program should a student choose to pursue one within our network; however, credits earned at Le Cordon Bleu are unlikely to transfer externally. Programs and
extracurricular activities may vary by campus.
Le Cordon Bleu College of Culinary Arts has an articulation agreement which allows our graduates to transfer into online programs offered by Le Cordon Bleu College of Culinary Arts in Scottsdale. This articulation agreement
is a formal, written document that defines how courses taken at Le Cordon Bleu College of Culinary Arts can be applied towards these online programs. Contact an Admissions Representative for more information.

While the look of the facilities at our various campuses may vary, the photographs in this document represent the general type and quality of equipment and facilities at all of our schools.
Le Cordon Bleu and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. LCB-35434 545616 11/13

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