The Le Cordon Bleu Hospitality and Restaurant
Management Program was created to meet today’s growing demands
by graduating students with a high level of expertise, skills, and
knowledge base. Both theoretical and practical management approaches
are taught, along with cuisine and wine training, plus the kitchen
and the dining room environments including all aspects of managing
a restaurant facility. Students in this program will have the opportunity
to develop the specific technical, professional and interpersonal
skills that are necessary in today’s competitive marketplace.
Through an integrated course of study with qualified instructors,
our students will have the opportunity to apply their knowledge
in real-world settings.