It’s opening night at the new “place to eat” in town and you are the chef. The buzz in town is that this restaurant is the up and coming star in the restaurant world---people have to wait months for a reservation. You are going to put this new restaurant on the map with your magnificent and beautiful culinary creations. The pressure is on… The critics are waiting… But you don’t have anything to worry about, because you studied in the Le Cordon Bleu Culinary Arts Program at Pennsylvania Culinary Institute.

As a student enrolled in the Le Cordon Bleu Culinary Arts program at Pennsylvania Culinary Institute you can receive intensive, hands-on training coupled with comprehensive theoretical knowledge in culinary skills arts as well as food chemistry, sanitation, dietetics, nutrition, kitchen management and baking and pastry. In addition to exposure to different culinary styles, the chef-instructors will familiarize you with a wide variety of equipment, and can prepare you for whatever area of the industry you decide to enter. You can complete the 16 month culinary arts program with an externship, selecting the site for training that can enhance your career path.

PCI’s culinary arts program provides basic training and education for cooks and apprentice chefs. The curriculum program can offer you the opportunity to:

• Acquire the qualities of a professional, entry-level cook including stamina, dexterity, hand-eye coordination, ability to work with others, timing, and the artistry of food preparation.
• Learn and effectively practice advanced technical skills in food preparation and service.
• Learn how to prepare appetizers, soups, sauces, vegetables, garde manger, charcuterie, entrées, breads, pastries, and desserts. You can also learn to identify, fabricate, and portion meats, poultry, and fish.
• Become familiar with purchasing and inventory controls, buffet work and plate presentation, front-of-the-house operations, and basic principles of kitchen management.
• Understand the principles of food identification, nutrition, dietetics and food/beverage composition.
• Gain an appreciation for the history, evolution and international diversity of the culinary arts.
• Develop a sense of professionalism necessary for working successfully in the food service/hospitality industry.

In the Le Cordon Bleu Culinary Arts Program you can acquire knowledge and practical skills needed for careers like Caterer, Private Chef, or even Restaurant Owner. As a graduate, your Le Cordon Bleu credentials can give you an edge in starting a career with hotels, fine restaurants, private placement, country clubs, resorts and catering companies' world wide.

Upon Successful completion of the program an Associate of Specialized Technology degree is awarded along witht eh coveted Le Cordon Bleu Diplôme.

The event of the year is this evening and everybody who is anybody will be attending. You’re putting the finishing touches on the cake that looks more like a work of art than anything else. This is your chance to make a name for yourself and have your creation as the cover shot for the top culinary magazine in the industry because a photographer and writer will also be attending the event. The pressure is on… But you don’t have anything to worry about, because you trained at the Pennsylvania Culinary Institute. Your training in Le Cordon Bleu Patisserie and Baking put you on the right track.

As a student enrolled in the Le Cordon Bleu Pâtisserie and Baking program at Pennsylvania Culinary Institute you will receive intensive training in baking and pastry arts fundamentals. Along with learning the fundamentals of pâtisserie and baking techniques, our pastry chef training can help you develop the skills necessary to create magnificent show pieces and displays to prepare you for whatever area of the industry you decide to enter. In addition to the specialized Pâtisserie & baking courses, our school’s curriculum includes courses in food chemistry, sanitation, dietetics, nutrition, kitchen management and communications. You can complete the 16 month program with an externship, selecting the site for training that will enhance your career path.

PCI provides basic training and education for professional bakers and pastry chefs. The curriculum for our pastry chef training can offer you the opportunity to:

• Acquire the qualities of a professional, entry-level pastry chef including stamina, dexterity, hand-eye coordination, ability to work with others, timing, and the artistry of food preparation.
• Learn and effectively practice advanced technical skills in pastry preparation and service such as straight and sponge dough methods, fillings, pastries, puff pastry, specialty yeast dough items, and quick breads.
• Review different international recipes for cookies and explores tartlets, basic syrups, creams, icings, pie categories, cakes, procedures for mise en place, and production of pastries.
• Decorate cakes ranging from simple royal icing to the decoration of wedding cakes.
• Become familiar with purchasing and inventory controls, presentation, front-of-the-house operations, and basic principles of kitchen management..
• Understand the principles of food identification, nutrition, dietetics and food/beverage composition.
• Gain an appreciation for the history, evolution and international diversity of the pastry arts.
• Develop a sense of professionalism necessary for working successfully in the food service/hospitality industry.

The goal of our pastry chef training is to prepare you with the high level of expertise necessary to become a professional baker or pastry chef. The program is taught by experienced chef-instructors in this specialized field---many of whom have received awards for their pastry art creations. As a graduate, your Le Cordon Bleu credentials can give you an edge in starting a career with hotels, fine restaurants, private placement, country clubs, resorts and catering companies' world wide.

Upon Successful completion of the program an Associate of Specialized Technology degree is awarded along witht eh coveted Le Cordon Bleu Diplôme.

Everyone in town has been anticipating the opening of the new restaurant in town---and the opening is this evening. As the manager of the restaurant you’re having your daily meeting with your staff and chefs, reviewing the specials and making sure everyone is clear on all of the processes you put in place. The reservation book is full for a month ahead, but all of that could change if tonight doesn’t run smoothly and the food critic from the local paper gives a bad write-up. The pressure is on… But you don’t have anything to worry about, because you received your training from Le Cordon Bleu's Hospitality & Restaurant Management program at Pennsylvania Culinary Institute.

As a student enrolled in the Le Cordon Bleu Hospitality & Restaurant Management program at Pennsylvania Culinary Institute you can receive a unique educational opportunity: our hospitality and restaurant management students receive a level of training not found in traditional four-year hospitality curriculums & this program is one of its kind in North America---based on the Le Cordon Bleu Restaurant Management program developed in South Australia in 1992.

In order to meet the demand for qualified hospitality professionals, the hospitality & restaurant management program can prepare you for employment at a range of levels in restaurant management. The Le Cordon Bleu Hospitality & Restaurant Management program at Pennsylvania Culinary is designed to provide theoretical and practical management, cuisine, and wine training. Our program meets the needs & desires of industry employers by spanning the gap between the “front & back of the house” (kitchen and the dining room) by including all aspects of managing restaurant facilities through practical, hands-on education viewed from the management perspective. A high level of professional performance and appearance is expected due to the nature of the program. Students can expect to gain a strong foundation in the principles of cooking and management. You can complete the 16 month program with an externship, selecting the site for training that can enhance your career path.

As a graduate of our hospitality & restaurant management program, your Le Cordon credentials can give you the edge in starting a career as a Restaurant Owner,, Restuarant Manager, Food and Beverage Director, Maitre D', Bartender, Wine Steward, Assistant Catering Manager and Server.

Upon Successful completion of the program an Associate of Specialized Technology degree is awarded along with the coveted Le Cordon Bleu Diplôme.