LEcole Culinaire

Overview
L'Ecole Culinaire provides an educational opportunity for the aspiring or career-minded chef. Campuses are located in St. Louis, MO and Memphis, TN and feature limited-size classrooms, culinary and baking kitchen labs, and a demonstration kitchen. Known for quality culinary education and training, the institution prepares students for culinary careers by offering diplomas in Culinary Essentials and Associate of Occupational Sciences degrees in Culinary Arts and Culinary Management. Courses are focused and highly intensive, enabling students to gain real-world experience in a supportive educational environment while developing a thorough knowledge in their chosen field.

Student Appeal
L'Ecole Culinaire features a 10-week phase schedule for student to focus on one major course at a time, allowing complete immersion into the course through hands-on training and small class sizes. The school attracts world-class chefs, such as Cat Cora and Wolfgang Puck, for speaking engagements. Ten-week internships are available for real-world food service training in many local fine restaurants, hotels, casinos, country clubs, and more.

Financial
State and federal Title IV financial aid programs are available to qualified enrollees.

Programs Offered:
  • Culinary ArtsCulinary Arts
    This programs prepares student to perform the tasks necessary for entry-level management in culinary applications for the food service industry, with opportunities to develop their own culinary techniques through extensive lab exposure for excellence in food production, creativity, marketing, cost analysis, sanitation, and nutrition.
  • Culinary EssentialsCulinary Essentials
    Students acquire the skills to successfully operate brigade, preparation line, or baking/pastry bench in a food service-related industry. The coursework include inventory and supply evaluation, waste control, customer service assistance, and other expertise required to become a contributing member of a culinary team. Graduates are qualified for entry-level employment as station chefs, line cooks, short-order cooks, institutional cooks, headwaiters, and boulangers at the baker's bench.
  • Culinary ManagementCulinary Management
    This curriculum offers students a working knowledge of culinary business management, food safety concerns, marketing, customer service, legalities, and beverage management. Through case studies and analysis that culminate in a capstone course, students explore a wide range of topics from leadership in the workplace, supervision, legal and ethical dilemmas, human resource practices, through revenue management and marketing strategies, to culinary technology.

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    Locations:

    • Missouri
    • St. Louis Campus · 9811 South Forty Drive · St. Louis, MO 63124
    • Tennessee
    • Memphis Campus · 1245 N. Germantown Parkway · Cordova, TN 38016