Elite Diplôme in Culinary Arts: 60-Week Program
Elite Diplôme in Culinary Arts
In developing this curriculum CULINARY INSTITUTE LENOTRE® has been guided by the standards articulated by the Accrediting Commission of Career Schools and Colleges (ACCSC) and the American Culinary Federation (ACF), two major professional accrediting agencies for culinary arts programs. This curriculum is in full compliance with both sets of standards.
Choose Between 2 Concentrations and/or Electives Studies
In the Healthy Cuisine course, students are introduced to the reasons for and the inner workings of diets related to chronic health conditions such as heart disease, diabetes, stroke and obesity. The curriculum includes essential techniques of sous-vide, gluten free, vegetarian (lactic and ovo) and vegan/plant based diets. Students’ comprehension of these diets will include how to plan and execute the necessary recipes and menus, including desserts.
All of our programs are usually less expensive than in other private colleges, but most importantly, more than 90% of our students receive some form of financial assistance. We also offer many scholarships.
Use our financial net price calculator to estimate the cost of attendance.
If you qualify, financial aid, various grants, and scholarships considerably reduce the tuition cost. Participate in our free financial aid workshops to learn about what options may be available to you.
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CULINARY INSTITUTE LENOTRE® offers free lifetime job assistance to its students and alumni.
The college’s Career Services department assists students with job placement and a large array of employers seeking our graduates to join their companies.
The Elite Diplôme in Culinary Arts combines the Fundamentals of Cuisine part I and II, Master Chefs and International Cuisine with 10 weeks of Fundamentals in Baking and Pastry.
The training also includes a 10-week practicum period. This program is carefully designed either for students wanting to begin their culinary journey or for industry professionals who would like to retrain. In a little as 60 weeks, you will learn traditional cooking techniques and modern innovations in global cuisine.
You will be introduced to the history and recipes of many notable chefs and prepare the full scope of menu items. With the diploma programs, you will spend the majority of your time cooking in a professional kitchen with guidance from caring, experienced chef educators.