L'Ecole Culinaire
Ladue, a St. Louis county suburb, is where you'll find L’École Culinaire, which offers an extraordinary educational opportunity for career-minded, motivated chefs. With professionals in the St. Louis culinary industry, students experience hands-on learning and career-based instruction in the culinary arts industry. Culinary and baking kitchen labs and classrooms comprise this campus. By supplying students with a diploma in Culinary Essentials and an Associate of Occupational Sciences degree in Culinary Arts and Culinary Management, L'Ecole Culinaire gets students ready for a career in the culinary industry.
Culinary Arts (AOS Degree)
An Associate of Occupational Sciences degree in Culinary Arts and Culinary Management is offered to prepare students for a career in the culinary industry by offering a diploma in Culinary Essentials. Students gain professional experience as they build on the skills that they learn in the diploma program. Through the extensive time they spend in the lab, working on excellence in food production, creativity, marketing, cost analysis, sanitation, and nutrition as well as assisting with customer service, students will develop and fine tune their own, individual culinary styles.
Culinary Essentials
In a food service-related industry, students are prepared to perform the tasks necessary for the successful operation of the brigade, line operation, or baking/pastry bench. Assistants, apprentices, station chefs, line cooks, short-order cooks, or institutional cooks will be options for all students once they graduate. Students will learn the skills they need to perform in the entry-level positions of captains and headwaiters in operations at the front of the house. Students will also learn what they need to know to work as a boulanger, performing entry-level jobs at the baker's bench. Waste control, inventory, and assisting with supplies will also be covered, as beginning tasks for students.
Culinary Management (AOS Degree)
The goal of this course is to train individuals for positions in the food services industry. Management of the business, food safety concerns, marketing and customer service, legalities, guidance in leadership, marketing strategies, and beverage management are just a few of the areas covered in this capstone course.