Owned by Career Education Corporation (CEC), Scottsdale Culinary Institute is part of a global network of over 50 campuses. Its parent company, CEC, is the world's largest on-campus provider of private, postsecondary education in multiple, career-oriented disciplines. CEC is also the world’s largest provider of Le Cordon Bleu culinary arts education. Its partnership with Scottsdale Culinary Institute gives you an exciting opportunity for a useful education. You can gain the knowledge and skills you need to compete successfully in today's growing job market.

Scottsdale Culinary Institute has earned International fame with its Le Cordon Bleu programs that offer Culinary Arts or Patisserie and Baking. SCI is accredited by the Accrediting Commission of Career Schools and Colleges of Technology and the Culinary Arts program is accredited by the American Culinary Federation Educational Institute Accrediting Commission.

Le Cordon Bleu Culinary Arts Degree - The Associate of Occupational Studies in Le Cordon Bleu Culinary Arts is an intensive 15-month degree program. It includes a three-month paid externship at a local or national location of your choice. The core culinary curriculum is based on the hands-on teaching of cooking and baking skills, including over 450 proficiencies, as well as the theoretical knowledge that must underlie competency in both fields. It exposes students to the different styles and experiences of the chef-Instructors and acquaints students with a wide variety of equipment.

Additionally, courses covering management, human resources, menu development, cost control, sanitation, nutrition and wines and spirits are taught. This comprehensive curriculum prepares students for a culinary arts career as a chef or some aspect of the food or hospitality industries.

The Le Cordon Bleu Patisserie and Baking Certificate program is an intensive 9-month program. It includes a two-month paid externship at a local or national location of your choice. The core curriculum is based on the hands-on teaching of patisserie and baking skills and includes over 200 proficiencies such as Artisan Bread Production, Design and Creation of Chocolate/Sugar Showpieces, Classic European Pastry Production, Fine Patisserie, well as the theoretical knowledge that must underlie competency in this field. It exposes students to the different styles and experiences of the chef-Instructors and acquaints students with a wide variety of equipment.

This comprehensive curriculum prepares students for Baker and Patissier in a large operation or the principal Pastry Chef in a small restaurant environment.

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