Seventeen North American campuses of Le Cordon Bleu, including campuses in Las Vegas, Los Angeles, Dallas and St.Louis, offer programs in cooking and culinary training, culinary arts and restaurant management. The school provides support for students who plan to work professionally in the culinary world. Experienced instructors teach the skills necessary to pursue a professional career in the hospitality-culinary industry. The school teaches practical and theoretical management approaches along with hospitality business law, food and beverage management and strategies for creating the appropriate dining environment when catering an event.
The L'Ecole Culinaire, with campuses in St. Louis and Memphis, gives students a thorough overview of culinary arts management. Students learn about catering from hands-on experiences as well as through classroom study. The school offers culinary arts and culinary management degrees in the occupational sciences and a diploma in culinary essentials. Students must study the National Restaurant Association Food Safety and Sanitation course as part of their program and learn how to operate a line operation in the catering industry. Students receive practical experience at the school's restaurant.
Ashworth College provides the books, study materials and support necessary for students to study online for a diploma in gourmet cooking and catering. Tuition costs also include webinar events. Students can complete the readings and watch the online instructions at their convenience and take the exams online when they feel ready. Courses include recipes, instruction in preparing and serving food, and organizing menus for large and small events. Courses include strategies for managing a successful catering business, such as staffing, scheduling and catering techniques.
Branford Hall Career Institute's Springfield, Massachusetts campus provides training for prep or line cooks, head or sous chefs, caterers, pastry chefs and executive chefs. The school's course of study includes knife skills, baked goods, international cuisines, working with vegetables and fruits, making soups and sauces, preparing meats and preparing hors d'oeuvres and appetizers. Students also intern at a catering or restaurant facility in preparation for future employment in the profession.