Culinary ArtsPâtisserie and BakingHospitality & Restaurant Management

Career PathsAmenu of possibilities

At Le Cordon Bleu culinary, pastry and baking, and hospitality education is our sole focus. Our schools offer quality, hands-onprograms that combine Le Cordon Bleu classic culinary techniques with modern innovation and the latest in global cuisine.

Our programs are designed to immerse you in the culinary/hospitality world where you’ll have the opportunity to spend significanttime in the kitchen learning – and doing – what you love, alongside professional chef instructors. The skills they teach can beapplied to any cuisine from traditional to trendsetting.

Through our attention to the needs of the industry and our relationships with employers, we have built a reputation for graduatingstudents with the skills to pursue career opportunities in the culinary and hospitality industries.

A Foundation of Innovation and Inspiration

For someone with a love for great food and a passion for cooking, aculinary career can offer a variety of opportunities. Eating and preparinggood food is not only necessary; it is one of the truly great pleasures in life.People come together over food as a way of getting to know each other, toconduct business, to celebrate, have fun or just to break up their routine.

Culinary professionals are involved in the preparation, presentation andservice of all types of food and must be able to apply their basic skills toany cuisine – from traditional to contemporary, elegant to casual, and everyethnic variety or fusion from around the world.

As a culinary, pastry and baking, or hospitality professional the locations andplaces you could work are diverse when you consider the vast and flavorfularray of dining establishments, hotels and resorts across the country andaround the world. Possibilities exist in fine dining establishments, trendyrestaurants, chic cafes, bakeries, hotels, cruise ships, corporate dining roomsand much more.

Is your goal to work toward owning your own business in a bustling city?Do you desire opportunities to work at a luxurious resort, an elite spa ora lively ski town? In the culinary world you can follow your passion and

pursue the life you choose to live.

Professionals in the culinary industry can choose from a variety of careerpaths in culinary arts, pastry and baking, or hospitality and restaurantmanagement. Le Cordon Bleu campuses maintain an extensive list ofemployers to support our graduates and help them find career opportunities.

Job titles and responsibilities may vary depending on level of experience, thetype of establishment, the style of food, and the location. This Career Guidecan give you an overview of what certain jobs entail and how you might bespending your days as you begin and advance in your career.

Culinary AspirationsLe

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Possible Career PathsEntry-Level

• Cook

• Line Cook

• Assistant Manager

• Caterer

• Baker

• Cake Decorator

• Pastry Finisher

• Confectioner

• Restaurant Manager

• Front Office Manager

• Sales

• Maitre d’

With AdditionalWork Experience

• Chef

• Sous Chef

• Personal Chef

• Pastry Chef

Upon completion of the program graduatesshould have the skills needed to pursue careeropportunities in the culinary industry at anentry-level. The various titles of “chef”generallyapply to more advanced roles in the professionalkitchen (for example, Sous Chef, Executive Chef).Graduates should not expect to become chefsupon graduation bur are encouraged to worktoward becoming a chef through the course oftheir careers.

Le Cordon Bleu does not guarantee employmentor salary.

DoWhat You Love!

Under the Chefs Umbrella

CULINARY ARTSA cook or chef is a trained culinary professional who may also be a manager. They may create recipes, plan menus, and prepare a widevariety of foods that includes everything from soups, salads, and appetizers to entrees, side dishes, and desserts. They may also beresponsible for estimating food requirements, ordering food samples, and directing the work of other kitchen staff. At certain levels,management and hiring can be a major part of the job. In fact, large restaurant operations may have chefs or cooks who almost exclusivelysupervise others in the kitchen. The duties that they perform look similar on paper, but there is a broad difference in what a typical daymight be like depending on where the person is working.

In restaurants that employ several chefs and cooks, there are often many stations where people work at a particular task. There are chefsand cooks who specialize in everything from sauces to sushi to sweets.

As a culinary professional, you may be exposed to a variety oftitles or designations. The different titles may be based onfactors such as seniority, level of experience, type of educationor training, and the size or type of the eating establishment.

Upon completion of a culinary arts training program,a graduate should have the skills needed to pursue careeropportunities in the culinary industry at an entry-level.

Examples of some job titles for graduates include Cook, LineCook, Catering Assistant, Banquet Cook, Garde Manger, Baker,and Roundsman. The various titles of “chef” generally apply tomore advanced roles in a professional kitchen (for example,Sous Chef, Executive Chef). Graduates should not expect tobecome chefs upon graduation but are encouraged to worktoward becoming a chef through the course of their careers.

Executive Chef/Chef de CuisineAn Executive Chef, sometimes called theChef de Cuisine, is generally the highestranking member of the food service staffand would have extensive experienceworking as a chef. They are responsiblefor the daily operations of a kitchen andgenerally do more supervising thancooking. Executive chefs typically overseethe work of chefs, sous chefs, cooks andother kitchen staff – sometimes called abrigade. Chefs also recruit and hireadditional chefs as necessary.

They plan menus, determine serving sizesand food costs, order food supplies,coordinate the work of the kitchen staff,and direct the preparation of meals toensure uniform quality and presentation.

In large operations such asrestaurant groups and hotels they

may also supervise several kitchens orlocations within the operation. In a hotelthey might be part of the managementteam, along with the general manager,food and beverage manager and perhapsone or more assistant managers.

Some executive chefs own their ownrestaurants, in which case their titlemight be some variation of owner-executive chef.

Sous ChefThe sous chef is the second in command

behind the executive chef andtypically assumes the role of

executive chef in his or herabsence. Sous chefs finish and decoratespecial dishes or presentations. They mayalso have responsibilities that are notcooking related, such as maintainingkitchen records, estimating the typesand quantities of food that need to bepurchased, and inspecting the kitchenalong with its equipment and utensils.While smaller restaurants may notrequire a sous chef, larger establishmentsmay have more than one.

Lead Cook/Head CookLead cook is a cook with a certainamount of experience, expertise and/orseniority at an establishment. A lead cookmay also be called a head cook. Headcooks coordinate the work of the kitchenstaff and direct the preparation of meals.They determine serving size, plan menus,order food supplies, and oversee kitchenoperations to ensure uniform quality andpresentation of meals.

Chef/Station Chef/Line CookChefs, who may also be called stationchefs or line cooks, depending on theiremployer, are responsible for much of theactual cooking. A chef may be the onlyone working in a kitchen, or there couldbe a hierarchy of chefs who assist, withtitles such as first cook, second cook, andso on. Station chefs may also be namedfor the item they cook.

The saucier, in a traditional kitchenbrigade, is responsible for the preparationof all stocks and sauces, as well as allmeat and poultry. A saucier must beknowledgeable about the variousmixtures and nuances of creating finesauces as it can be a complex process.

Depending on the size and type ofrestaurant, there may also be an:

• Entrée Chef (entremetier)

• Fish Chef (poissonier)

• Roast Chef (rôtisseur)

• Grill Chef (grillardin)

• Fry Chef (friturier)

• Vegetable Chef (legumier)

• Roundsman/Swing Cook (tournant)

• Cold-foods/Pantry Chef (garde manger)

• Pastry Cook (Pâtissier)

The various titles of “chef” generallyapply to more advanced roles in aprofessional kitchen (for example, SousChef, Executive Chef). Graduates of aculinary arts training program shouldexpect to pursue entry-level opportunitiesand should not expect to become chefsupon graduation but are encouraged towork toward becoming a chef through thecourse of their careers. Le Cordon Bleudoes not guarantee employment or salary.

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Culinary Arts continued

Apprentice ChefA position as an apprentice chef isa learning opportunity. Usually, anapprentice chef will work as part of akitchen team, under the supervision ofa station chef, until they gain experienceand understand the operation andprocedures of a particular station orkitchen. Responsibilities may includefood preparation tasks such as slicingand dicing as well as cooking.

Personal ChefPersonal chefs plan and prepare mealsin private homes for individual clients.They usually purchase the groceriesand supplies they’ll need and clean thekitchen after the meal is served. In somecases, a client may request that the chefserve the meals as well. Most chefswould be informed of theirresponsibilities before they accept aposition with a prospective client.

Personal chefs can also prepare meals ina client’s home on a per occasion basis,for example a small dinner party.

Some personal chefs run their ownbusiness. Rather than work for just oneclient, they have several. For these clientsthey prepare a variety of meals for anentire week – in their clients’ kitchens,the chef’s own kitchen, or at anotherlocation, depending on how they wantto set up their business. Usually a week’sworth of meals is delivered to the clientsor available for the client to pick up.

Managing several individual clientsrequires time management andorganizational skills in addition tocooking expertise, but it also offersflexibility and allows chefs to controltheir own schedule and workload.

Research ChefChefs with a background in food sciencecould combine that knowledge with theirculinary expertise in a position as aresearch chef, testing new products andequipment for food manufacturers,marketers, restaurant chains, and othercompanies involved in the production

of food products. This type of job caninvolve developing recipes, testing newformulas, and experimenting with tasteand eye appeal of prepared foods.

Food StylistFood stylists work in photo studios oron location for magazine layouts andtelevision commercials. They preparerecipes and food products for close-up“beauty” shots in advertising or editorialpages. For these purposes, presentationis paramount – the food must lookbeautiful and appetizing and hold upunder hot studio lights.

Chef InstructorA chef instructor is a professional,experienced chef who teaches at aculinary school for people interested inpursuing careers as professional chefs. Inaddition to teaching culinary theory andtechniques, they can provide studentswith insight and tricks of the tradegarnered from firsthand experience.

Cooking classes are also offered atplaces such as local schools, churches,community centers, and even cookingretailers. Generally those classes taughtat these locations are geared for peoplewho enjoy cooking but do not intend tomake it their profession.

CatererCaterers provide food, beverages, andservice for functions and events such asparties, weddings, conferences, corporateoutings, banquets, film crews, and more.They are responsible for preparing thefood, getting it to the event, setting it up,serving, and taking it away. Smallercatering companies may employ only ahandful of workers while large caterersmay have extensive staff. The size ofcatered events can range from small groupsto hundreds or even thousands of people.

Catering ManagerCatering managers arrange for foodservice in a hotel’s meeting andconvention rooms. They coordinatemenus and costs for banquets, parties,and events with meeting and convention

planners or individual clients. They alsocoordinate staffing needs and arrangeschedules with kitchen personnel toensure appropriate food service.

FoodWriterFood writing does not require that onebe a chef or cook, but a chef withwriting talent could consider positionsas a freelance editorial contributor oron staff for a magazine publisher ornewspaper. Food writing could includeanything from writing recipe articles orcookbooks to reviewing restaurants.

Master ChefChefs may compete and test forcertification as master chefs. Althoughcertification is not required to enterthe field, it can be a measure ofaccomplishment and lead to furtheradvancement and higher-paying positions.

The various titles of “chef” generallyapply to more advanced roles in aprofessional kitchen (for example, SousChef, Executive Chef). Graduates of aculinary arts training program shouldexpect to pursue entry-levelopportunities and should not expect tobecome chefs upon graduation but areencouraged to work toward becoming achef through the course of their careers.Le Cordon Bleu does not guaranteeemployment or salary.

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Personal and Professional CharacteristicsIn addition to culinary skills, chefs should have a finely-tunedsense of taste and smell. The ability to work well as part of ateam is very important as teamwork is necessary for the kitchento run efficiently and turn out meals rapidly. Knowledge of aforeign language can be an asset because it may improvecommunication with other restaurant staff, vendors, and therestaurant clientele. And in any job that involves preparing food,sanitation knowledge and good personal hygiene are high on thelist of important characteristics.

Who Employs Culinary Professionals?Chefs and cooks are needed wherever food is prepared. Thoseplaces can include restaurants, hotels, resorts, spas, cruise ships,country clubs, athletic clubs, convention centers, banquet halls,corporations, institutions, private homes, schools, hospitals, cafesand restaurants inside retail stores, and more.

Le Cordon Bleu Culinary Arts programs are taught at all Le Cordon Bleu campuses.

Le Cordon Bleu Culinary Arts programs are taught in Spanish at our Miami and Orlando campuses,programs unique to the industry.

For Le Cordon Bleu campus locations, see the back inside cover.

Le Cordon Bleu does not guarantee employment or salary.

Stephanie IzardChef/Restaurant Owner

1999 Graduate - Le Cordon Bleu College of Culinary Arts

“Looking back at some of the

proudest moments of my career, it

all started with the day I graduated

from the Le Cordon Bleu program.

The rewards [for me] keep coming

– and it all started with culinary

school.”

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Ready to get cooking?You can talk to an admissions representative or apply online24 hours a day. You’ll find our contact information for eachschool on the inside back cover of this career guide.

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Visit Le Cordon Bleu online at Chefs.edu

Sweet Spots for Pastry Chefs and Bakers

PÂTISSERIEAND BAKING

Pastry chefs and bakers create and prepare baked goods and pastries for settings such as bakeries, restaurants, hotels, schools, resorts,and cruise ships. Since creating pastries and bakery items is an art, people employed in this field often need formal training or previousexperience. Understanding fundamental techniques is essential to creating innovative pastries, desserts, and baked goods. Pastry chefs andbakers may be called on to prepare basic doughs, puff pastry, flaky pie dough, a variety of breads including yeast breads, Italian, French, andsourdough breads, flatbreads and rolls as well as muffins, cookies, cobblers, tarts, tea cakes, decorated cakes, desserts, ice cream, sorbets,custards, mousses, flambé, cream sauces, syrups, fillings and just about any other concoction a customer’s sweet tooth craves.

Depending on their position they may need to understand the operation of baking ovens and equipment and know how to adjusttemperature to achieve the desired outcome for each product. Additional responsibilities can include ordering baking supplies, supervisingand hiring staff.

The sweet side of the culinary industry is the end of the rainbowfor individuals who are passionate about creating deliciousbreads and pastries. They may work under a variety of titlesdepending on the place they work or on factors such as levelof experience, type of education or training, or seniority.A passionate field, professionals love what they do.

Upon completion of a pâtisserie and baking training programthe graduate should have the skills needed to pursue career

opportunities in the culinary industry at an entry-level.Examples of some job titles for graduates include Baker, PastryCook, Cake Decorator, and Bread Baker. The various titles of“chef” generally apply to more advanced roles in a professionalkitchen (for example, Pastry Sous Chef, Executive Chef).Graduates should not expect to become chefs upon graduationbut are encouraged to work toward becoming a chef throughthe course of their careers.

Cake DecoratorCake decorators have an artistic flair anddesign skill. They use special tools andingredients such as pastry cream andcolored icings to create designs oneverything from petit fours to largewedding cakes, as well as other specialoccasion cakes, and pastries. They alsoshape pastries and cakes into variousforms which are then decorated withedible designs such as flowers and letters.

ChocolatierChocolatiers are trained artists whomake individual chocolates by hand.These can range from individual bite-sized chocolates to elaborate chocolatecreations. They must be skilled in thetechniques of chocolate making whichinclude melting, blending and molding

different types and kinds ofchocolate, and have an

understanding of how differentkinds of chocolate react under varyingcircumstances that can alter the textureand consistency. The experiencedchocolatier is able to judge the rightbalance of butter and cocoa anddevelops an eye and feel for whenthe chocolate mixture is right.

BakerBakers use various ingredients andmixing methods to produce breads,pastries, and other baked goods. Alongwith baking expertise, they should have

an eye for detail and be skilled inicing and decorating techniques.Bakers also need to know about

applied chemistry, ingredients andnutrition, government health andsanitation regulations, business concepts,and production processes.

Bakers who are employed byestablishments that sell directly to theconsumer, such as bakeries, pastry shops,boulangeries, hotels, restaurants,cafeterias, and baking departments ingrocery stores, usually produce onlysmall quantities of breads, pastries, andother baked goods to be sold on thesame day. Those who work formanufacturers, on the other hand,

produce goods in large quantities, usinghigh-volume mixing machines, ovens,and other equipment.

Pastry ChefPastry chefs create a wide variety ofbaked goods and confections –everything from cookies and cakes tochocolates, petit fours, baguettes, tortes,laminated doughs, and whatever theirimagination can dream up! In additionto being creative and knowledgeableabout dessert tastes and flavors, somepastry chefs may have an administrativerole in larger restaurants where there'san entire pastry staff.

Pastry AssistantPastry assistants help pastry chefs andcreate baked goods and confectionsunder the pastry chef’s supervision. Afterthey have acquired a certain amount ofexperience, a pastry assistant may moveon to the position of pastry chef wherethey can be responsible for creating awide variety of pastries and baked goodsand possibly supervise and/or train staff.

Pastry FinisherPastry finishers have an artistic flair anddesign skill. They use special tools andingredients such as pastry cream andcolored icings to create designs oneverything from petit fours to largewedding cakes, as well as other specialoccasion cakes and pastries. They alsoshape pastries and cakes into various

forms which are then decorated withedible designs such as flowers and letters.

Station Chef/PâtissierIn some larger restaurants, a pastry cook(pâtissier) may have responsibilities at asingle station within a kitchen that hasseveral station chefs, each responsible forpreparing a particular item to be servedto restaurant patrons. The pâtissier isresponsible for making the pastries anddesserts that are served during or at theend of the meal. Other stations within thesame kitchen could include a saucier,entrée chef, fish chef, roast chef, grillchef, fry chef, vegetable chef, roundsman/swing cook, and coldfoods/pantry chef.

ConfectionerConfectioners make all kinds of candiesand bite-sized sweets. The gamut runsfrom hard candies, marshmallow and jellycandies, to licorice, toffee, and chocolates.

The various titles of “chef” generallyapply to more advanced roles in aprofessional kitchen (for example,Pastry Chef, Station Chef). Graduates ofa pâtisserie and baking training programshould expect to pursue entry-levelopportunities and should not expect tobecome chefs upon graduation but areencouraged to work toward becoming achef through the course of their careers.Le Cordon Bleu does not guaranteeemployment or salary.

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Pâtisserie and Baking continued

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Salute toExcellenceLe Cordon Bleu and its students have beenawarded many prestigious honors, including:

• International Culinary Olympics Medalists

• American Culinary FederationNational Convention Medalists

• American Culinary Federation KnowledgeBowl Student and Professional TeamMedalists

• Foodservice Educators NetworkInternational (FENI) Educator of the Year

• Best Young Chef in the U.S. from theConfrerie de la Chaine des Rotisseurs

• Gold and Silver Medals in the Walt DisneyWorld’s Sweetest Pastry Competition onEarth

• Inductees into the Les Amis d’EscoffierSociety

• Inductees into the American Academy ofChefs

• Gold, Silver and Bronze Medals atAmerican Culinary Federation RegionalCompetitions

OwnerIf you’ve ever been to what you may have referred to as “that cute littlepastry shop”, “the old fashioned candy store” or “the delicious freshbread shop”, you know you’ve been to a very special place. Those littleshops are born out of the passion of pastry chefs and bakers whoselifelong dream may have been to own their own place and make itexactly the way they want it. Often a great deal of creativity goesinto these small shops that are such a delight to customers andneighborhoods. They typically have very imaginative names and décorand an intimate “feel good” atmosphere. But there are no rules; as anowner it’s your call – and most pastry shop and bakery owners runthem as a one of a kind establishment.

Personal and Professional CharacteristicsThe various titles that fall under the pâtisserie and baking umbrellarequire a variety of specialized expertise, as well as knowledge andessential skills that are fundamental across the board. Most individualsin these positions are proficient in baking, icing, and decorating andneed to be able to follow instructions precisely, as each establishmentmay have its own proprietary recipes that must be strictly adhered to inorder to maintain the consistency and quality their customers expect.

Often individuals attracted to pâtisserie and baking positions have anartistic flair, a discerning palate and an eye for detail. They must alsobe team players and communicate well with others. Knowledge ofsanitation and good personal hygiene are also important for anyonepreparing items that other people will consume.

Graduates generally should expect to pursue career opportunities in theculinary industry at an entry-level. The various titles of “chef” generallyapply to more advanced roles in a professional kitchen (for example,Pastry Chef, Station Chef). Graduates of a pâtisserie and baking trainingprogram should expect to pursue entry-level opportunities and should notexpect to become chefs or owners upon graduation but are encouraged towork toward becoming a chef or owner through the course of theircareers. Le Cordon Bleu does not guarantee employment or salary.

“I really wanted to have

[Le Cordon Bleu] in my resume.”

Allison SchroederChef Instructor

2001 Graduate - Le Cordon Bleu College of Culinary Arts

Who Employs Baking and Pastry Professionals?People with the artistic talent and expertise to prepare pastries,candies and bread products can work in bakeries, bread shops,cafés, cake shops, cafeterias, restaurants, resorts, hotels, cruise ships,schools, and baking departments in grocery stores. They may alsobe employed by food manufacturers and candy companies.

Le Cordon Bleu Pâtisserie and Baking programs are taught at all Le Cordon Bleu campuses.

The Diploma in Le Cordon Bleu Pâtisserie and Baking is offered in Spanish at our Miami campus, a program

unique to the industry.

For Le Cordon Bleu campus locations, see the back inside cover.

Le Cordon Bleu does not guarantee employment or salary.

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Ready to get cooking?You can talk to an admissions representative or apply online24 hours a day. You’ll find our contact information for eachschool on the inside back cover of this career guide.

Visit Le Cordon Bleu online at Chefs.edu

At Your Service

Hospitality and Restaurant Management is the business side of the culinary world. Management professionals take care of business in the officeand the front-of-the-house with the customers rather than in the kitchen. The field includes establishments that not only serve food, but alsothose that just provide lodging, and others such as large hotels and chains that have at least one restaurant and often several on the premises.

In most cases the essential responsibilities are similar, but various job functions may overlap or be bundled into one position depending onthe type and size of establishment. For example, at a small restaurant, the manager may be responsible for certain activities that at a largeroperation would be divided among an executive chef, a food and beverage manager, a restaurant manager, a hotel manager, and an assistantmanager. In other words, depending on where you work, you could have a strictly-defined area of responsibility or be called on to wear severalhats. For that reason, you may find it helpful to read several of the positions listed here in order to get a better grasp on what each job mightentail, depending on the employer.

HOSPITALITY & RESTAURANT

MANAGEMENT

Management professionals in hotels and restaurants insure thatevery customer is treated like a special guest. They are cordialhosts, smart businessmen and women, and problem solverswho make sure that every guest has a positive and enjoyableexperience while visiting their establishment. The industryhas a range of job titles but all good managers know that theircustomers have many choices, and therefore appreciate thosewho choose their establishments.

Upon completion of a hospitality and restaurant managementtraining program, a graduate should have the skills neededto pursue career opportunities in the culinary or hospitalityindustry at an entry-level. Examples of some job titles forgraduates include Front Desk Supervisor, Assistant Manager,Manager Trainee, Concierge, Wine Steward, and EventCoordinator. Graduates are encouraged to work toward uppermanagement positions through the course of their careers.

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13Certified Food Service ManagementProfessional (FMP)Restaurant managers may choose toacquire this certification because it’sa recognition of their professionalachievement. The National RestaurantAssociation Educational Foundationawards the FMP designation to managerswho achieve a qualifying score on awritten examination, complete a series ofcourses that cover a range of food servicemanagement topics, and meet standardsof work experience in the field.

ManagerManagers direct and train the staff and areresponsible for the day-to-day operationsof a restaurant, hotel, pastry shop ordepartment within a larger operation.They make sure the business runs

smoothly, that service is promptand courteous, that complaints and

problems are resolved and thatcustomer requests are carried out.

Assistant ManagerAssistant managers help run the day-today operations of a hotel, restaurant,pastry shop, or bakery. In large hotelsthere may be several assistant managersin charge of different areas such as officeadministration, security, or recreationalfacilities. However, in smaller hotelsthose responsibilities may be combinedinto one position.

Catering ManagerCatering managers arrange forfood service in a hotel’s

meeting and convention rooms. Theycoordinate menus, costs, and staffingneeds for banquets, parties, and eventswith meeting and convention planners orindividual clients.

Food and Beverage ManagerFood and beverage managers areresponsible for overseeing all food serviceoperations maintained by the hotel theywork for. They work with the executivechef to coordinate menus for the hotel’srestaurants, lounges, and room service

operations, supervise the ordering of foodand supplies, direct service and maintenancecontracts within the kitchens and diningareas, and manage food service budgets.

Restaurant Manager/Food Service ManagerRestaurant managers know it’s goodbusiness to make customers happy. It’stheir job to keep things running smoothlyin the dining room or the front-of-thehouse. They oversee the dining room staffto make sure the service is prompt andcourteous. And monitor orders in thekitchen, working with the chef to remedyany delays in service. Occasionally theymay stop by tables to say hello and askdiners if they’re enjoying their meal. Manypeople appreciate the personal attentionand it gives the manager an opportunity totake care of any customer dissatisfaction.

Restaurant OwnerAnyone who would like to own theirown restaurant is free to do so – butit’s usually wise to have experience ortraining in the field, or to partner withsomeone who does. Owners makedecisions about every aspect of theirrestaurant. They determine the type andquality of food, the décor, the level ofservice, hours of operation, staffing,and every other detail that goes intosuccessfully running a restaurant.

Maitre d’A Maitre d´ oversees the dining room infine dining establishments and serves asthe host or hostess who welcomescustomers, shows them to their tables,and offers them menus.

Some titles listed above apply to moreadvanced roles in a professionalenvironment. Graduates of a hospitalityand restaurant management trainingprogram should expect to pursue entry-level positions and should not expectto start out in more advanced positionsupon graduation but are encouraged towork toward advancement in the industrythrough the course of their careers.Le Cordon Bleu does not guaranteeemployment or salary.

Hospitality & Restaurant Management continued

General ManagerGeneral managers are responsible for theoverall operation of a hotel. They setroom rates, allocate funds to departments,approve expenditures, and ensureexpected standards for guest service,decor, housekeeping, food quality, andbanquet operations, within guidelinesestablished by the owners or executives ofthe hotel or chain. Managers who workfor chains may also organize and staff anewly built hotel, refurbish an older hotel,or reorganize a hotel or motel that is notoperating successfully.

Hotel ManagerHotel managers are responsible for theday-to-day operations of a hotel. Inlarger properties such as chains, oneor more hotel managers may assist thegeneral manager, frequently dividingtheir time between the food andbeverage operations and the rooms orlodging services. At least one manager,either the general manager or a hotelmanager, is on call 24 hours a day toresolve problems or emergencies.

Front Office ManagerThese managers work in view of thecustomers (the front-of-the-house)in a hotel or restaurant, coordinatingreservations and room/table assignments.It’s their job to ensure that guests aretreated courteously, that complaints andproblems are resolved, and that requestsfor special services are carried out.They’re also responsible for trainingand directing the front-of-house staff.

Convention Services ManagerIn larger hotels, convention servicesmanagers coordinate the activities ofvarious departments to accommodatemeetings, conventions, and special events.They meet with representatives of groupsor organizations to plan the number ofrooms to reserve, the desired configurationof the meeting space and banquet services.During the meeting or event, they resolveunexpected problems and monitoractivities to make sure all departments arecarrying out their responsibilities to thesatisfaction of the group.

SupervisorSupervisors are responsible foroverseeing and directing the employeeswho work for them in a restaurant,hotel, pastry shop or department withinan operation. They make sure allemployees are doing their jobssatisfactorily and help solve problemsthat may arise. Depending on theoperation, a supervisor may also haveadditional administrative responsibilities.

SalesSalespersons sell a product or product lineto individual customers – usually in aretail environment such as a pastry shop,or to buyers for restaurants, grocery storesand other businesses. Retail salespersonswork in a specific location and assistwalk-in customers. They should beknowledgeable about the productsthey are selling and be able to answercustomers’ questions. Sales representatives,on the other hand, generally call on buyersat a variety of businesses to interest themin their products and address any of theirclients’ questions and concerns.

GamingManagerGaming is a specialized area that mayoverlap the hospitality industry but alsorequires knowledge very specific to thegaming industry. Gaming managers haveexpertise in the casino industry. Theyorganize, direct, control, or coordinategaming operations in a casino andformulate gaming policies for their areaof responsibility. Individuals in thesepositions usually have postsecondaryeducation or training and workexperience in a related occupation.

Some titles listed above apply to moreadvanced roles in a professionalenvironment. Graduates of a hospitalityand restaurant management trainingprogram should expect to pursue entry-level positions and should not expectto start out in more advanced positionsupon graduation but are encouraged towork toward advancement in theindustry through the course of theircareers. Le Cordon Bleu does notguarantee employment or salary.

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Giving Back tothe CommunityLe Cordon Bleu, its faculty, and students areproud to support several national and localcharities and support groups including:

• ACF Chef & Child

• AIDS Seacoast Response

• US Navy Adopt A Ship

• After School All Stars

• Chefs for Kids, Inc.

• March of Dimes

• Meals on Wheels Association of America(MOWAA)

• Odyssey Lifestyle

• Opportunity Village

• Ronald McDonald House

• Share Our Strength – Taste of the Nation

• United Service Organization

• Taste of the NFL

Personal and Professional CharacteristicsLeadership, a professional appearance, initiative, and selfdiscipline are important qualities for restaurant and hotelmanagers. They need to be problem solvers, able to coordinatea wide range of activities and remain calm and flexible underpressure. In addition, they should have good communicationskills in order to effectively communicate with a diversepopulation of patrons as well as workers and suppliers.Computer skills are also necessary for reservations, billing,ordering supplies, and most other tasks associated with runninga restaurant or hotel.

Who Employs Restaurant and Hotel Managers?Restaurant and hotel managers work in a wide range ofestablishments that can include restaurants, hotels, resorts,spas, cruise ships, country clubs, athletic clubs, and conventioncenters. Large hotel and motel chains often have extensive careerladder programs and may offer managers the opportunity totransfer to other locations within the chain or to the centraloffice. In fact, willingness to relocate is often required foradvancement to positions with greater responsibility. Jobs arelocated throughout the country, with large cities and tourist areasproviding more opportunities for full-service dining positions.

Le Cordon Bleu Hospitality & Restaurant Management programs are offered at our campuses inLos Angeles, Pittsburgh and Scottsdale.

For Le Cordon Bleu campus locations, see the back inside cover.

Le Cordon Bleu does not guarantee employment or salary.

LeCordon

BleuCareerGuide

15“Every day I get up, I go to work,

and I love what I’m doing.”

Chris Allen2001 Graduate - Le Cordon Bleu College of Culinary Arts

“It’s just been a great career

change... for me. I just love it.”

Karianne Kenyon2004 Graduate - Le Cordon Bleu College of Culinary Arts

Ready to get cooking?You can talk to an admissions representative or apply online24 hours a day. You’ll find our contact information for eachschool on the inside back cover of this career guide.

Visit Le Cordon Bleu online at Chefs.edu

LeCo

rdon

Bleu

Care

erGu

ide

The name “Cordon Bleu,” dates back to King Henry III and the Orderof the Holy Spirit he founded in 1578. Their meetings becamelegendary for lavish banquets – and members, who wore medallionssuspended on blue ribbons, were called Cordon Bleus. The namebecame synonymous with expertise and innovation.

The original Le Cordon Bleu cooking school opened in Paris in 1895.There are now 30 Le Cordon Bleu schools worldwide with studentsand alumni from culturally diverse backgrounds. Guiding principlesestablished by the original school are still followed. Hands-onteaching. Experienced instructors. Fine ingredients. Informativedemonstrations. And innovative techniques.

Today, Le Cordon Bleu ushers in a new educational era in culinaryarts, pâtisserie and baking, and hospitality and restaurant managementthat combines classical European techniques with contemporaryAmerican technology and training. As a result, students are affordedopportunities to acquire the knowledge and skills necessary in theculinary, pastry and baking, and hospitality world.

In recognition of their accomplishment, each graduate receives thecoveted Le Cordon Bleu Diplôme, in addition to their specializeddegree, certificate or diploma.

An InternationalPassport Since 1895

Kirk T. Bachmann M.Ed., CEC., CCPVice President, Academic Affairs

Le Cordon Bleu

“Becoming a culinary

professional is a rewarding

experience.”

16

LeCordon

BleuCareerGuide

Career ServicesThe Career Services specialists atLe Cordon Bleu campuses are dedicatedto helping you prepare for yourprofessional career in the culinary andhospitality industries. Whether you area current student, a recent graduate oran alumnus with many years of workingexperience, we offer ongoing career-services assistance. Which meanswhenever you’re ready to changeemployers or advance with yourcurrent employer, we’re ready toprovide guidance to help you succeed.While you’re a student we will assist youin your search for part-time employmentand an employer for your externship.

As a student and after you graduate,our career service staff will work with youone-on-one offering a range of services tosupport your career planning efforts. Wecan help you prepare for the interviewingprocess. We’ll suggest ways to improveyour resume, work with you oninterviewing skills and help you withjob search strategies and networking.We also arrange career and job fairs withemployers in the culinary and hospitalityindustries. Our strong network of industryrelationships can introduce you toopportunities throughout North Americato help you obtain a rewarding career.

Employment Search AssistanceCareer Services is dedicated to assist youin your search for employment and helpyou pursue an exciting career. Asdescribed, the services we offer to helpyou get there include:• Interview, resume and networkingguidance.

• Employer network throughout thenation.

• Ongoing job search assistance.• Externship programs.• Career and job fairs.

Financial ServicesTuition planning is available to all ourstudents and our financial servicesdepartment will work with youindividually to ensure that you receive allthe funding you are eligible for. Weparticipate in a variety of financial aidprograms for the benefit of our studentsand can assist you through theapplication process. Financial aid isavailable for those who qualify, and weencourage our students to apply for it asearly as possible after they enroll inorder to allow sufficient time for theapplication process.

Professional Instructors and FacultyOur classes are taught by professionalsin the culinary and hospitality industries.You’ll have the opportunity to spendsignificant time in the kitchen soakingup their expertise – by observing as theydemonstrate each technique, then tryingit yourself with their guidance. Thisessential hands-on training begins dayone. In addition, you can acquire realworld experience in your school’sstudent-run restaurant* which is opento the public.

Our schools in Sacramento, Seattle and St. Louis do not have

a campus restaurant.

AdmissionsYour first contact at a school will be withone of our admissions representatives.They’ll be happy to answer any questionsyou have about the school and futurecareer opportunities. Our schools admitindividuals who demonstrate a desire andcommitment to becoming a professionalin the food service industry.

Career Support

17

Did You Know?

The culinary/restaurant industry is the nation’s largest employer (outside

of the government) – employing an estimated 13 million people.

The nation’s 945,000 restaurants should hit $566 billion in sales in 2009.

1.8 million culinary industry jobs are expected over the next decade.

Restaurant industry sales are forecast to advance 2.5% in 2009 and

equal 4% of the U.S. Gross domestic product.

The overall economic impact of the restaurant industry is expected to

exceed $1.5 trillion in 2009.

Every additional $1 million in restaurant sales generates an additional

33 jobs for the economy.

Every dollar spent by consumers in restaurants generates an additional

$2.02 spent in our nation’s economy.

One-quarter of eating and drinking firms are owned by women, 15% by

Asians, 8% by Hispanics and 4% by African Americans.

On a typical day in America in 2009, more than 130 million individuals

will be foodservice patrons.

Restaurants will provide more than 70 billion meal and snack occasions

in 2009.

Source: http://www.restaurant.org/research/ind_glance.cfm

Le Cordon Bleu does not guarantee employment or salary.

The culinary and hospitality industries offers a wide range of interesting opportunities – around the corner or around the world.It attracts creative and talented people from all walks of life with the common goal of building their careers around the preparationand presentation of glorious food.Le

Cord

onBl

euCa

reer

Guid

e

“Creativity is a hallmark of

professional chefs. Today's

marketplace offers more

options than ever. As the wide

health trend continues to grow,

the trend of choosing foods for

one's personal philosophy has

gained momentum. As interest

in food and the culinary arts

grows, consumers are becoming

more knowledgeable about the

food they eat, and chefs are

putting their talents to work to

fulfill the demand for dishes

that follow those trends.”

Dawn SweeneyNational Restaurant Association President

and CEO

Culinary / Restaurant Industry Facts

18

Ready to Get Started?Le

CordonBleu

CareerGuide

Atlanta, GA1927 Lakeside ParkwayTucker, GA 30084866.315.CHEF [2433]

Chefs.edu/Atlanta

Austin,TX3110 Esperanza Crossing, Suite 100Austin, TX 78758888.553.CHEF [2433]

Chefs.edu/Austin

Boston, MALe Cordon Bleu College of Culinary Arts, Inc.A Private, Two-Year College

215 First StreetCambridge, MA 02142888.522.8550Chefs.edu/Boston

Chicago, IL361 West ChestnutChicago, IL 60610877.828.7772Chefs.edu/Chicago

Dallas,TX11830 Webb Chapel Road, Suite 1200Dallas, TX 75234866.461.CHEF [2433]

Chefs.edu/Dallas

LasVegas, NV1451 Center Crossing RoadLas Vegas, NV 89144866.450.CHEF [2433]

Chefs.edu/Las-Vegas

Los Angeles, CA521 East Green StreetPasadena, CA 91101888.900.CHEF [2433]

Chefs.edu/Los-Angeles

Miami, FL3221 Enterprise WayMiramar, FL 33025866.762.CHEF [2433]

Chefs.edu/Miami

Minneapolis/St. Paul, MN1315 Mendota Heights RoadMendota Heights, MN 55120800.528.4575Chefs.edu/Minneapolis-St-Paul

Orlando, FL8511 Commodity CircleOrlando, FL 32819866.622.CHEF [2433]

Chefs.edu/Orlando

Pittsburgh, PA717 Liberty AvenuePittsburgh, PA 15222800.432.CHEF [2433]

Chefs.edu/PittsburghRegistration #02-01-1622T

Portland, OR600 SW 10th Avenue, Suite 400Portland, OR 97205888.848.3202Chefs.edu/Portland

Sacramento, CA2450 Del Paso RoadSacramento, CA 95834916.830.6220Chefs.edu/Sacramento

San Francisco, CACalifornia Culinary Academy350 Rhode Island StreetSan Francisco, CA 94103800.229.CHEF [2433]

Chefs.edu/San-Francisco

Scottsdale, AZ8100 E. Camelback Road, Suite 1001Scottsdale, AZ 85251800.848.CHEF [2433]

Chefs.edu/Scottsdale

Seattle,WA360 Corporate Drive NorthTukwila, WA 98188866.863.2580Chefs.edu/Seattle

St. Louis, MO7898 Veteran’s Memorial ParkwaySt. Peters, MO 63376866.863.2061Chefs.edu/St-Louis

19Find a career path that’s right for you! The admission representatives at Le Cordon Bleu campuses are here tohelp you get started. Call any of our schools and find out how you can get the training in culinary arts,pâtisserie and baking, or hospitality and restaurant management.

Le Cordon Bleu does not guarantee employment or salary.Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. | CEC2358096 LCB-23457P 03/10

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