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The school began offering a Le Cordon Bleu Culinary Program that year, the first to be offered in North America. It started as a Certificate Program and began offering Associate in Applied Science degrees in 2002. An Associate in Applied Science in Patisserie & Baking was added the following year.
The Greystone campus runs associate degree programs, certificate programs, continuing education courses, and custom classes. The campus also operates two restaurants. The Gatehouse Restaurant offers contemporary dishes using regional ingredients, and the Bakery Café by illy serves food prepared by students in the college's baking and pastry ...
In 1933, former student Dione Lucas helped to open a school under the Le Cordon Bleu name in London, Great Britain. [5]In the United States, 16 schools used to operate under the "Le Cordon Bleu North America" name through a licensing agreement with Career Education Corporation (CEC), a for-profit education company based in Chicago, Illinois. [6]
In an effort to make education more affordable and accessible, Duke University will provide free tuition to undergraduate students from North Carolina and South Carolina with family incomes of ...
A school of hospitality management and the culinary arts was established in 2009, with associate degree programs in baking and pastry, culinary arts, and hospitality management, and a bachelor's degree in hospitality management. Students in the culinary program prepare each item and are responsible for the restaurant's daily operations.
L'Art de la Pâtisserie was launched in 1999 and includes six months of pastry education. In the 24-week accredited program, students are taught classic French pastry methods, with subjects including baking theory and science, food sanitation, breads and breakfast pastries, cakes and tarts, and chocolate and sugar decoration. [5] [9] [10] [11]
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