Le Cordon Bleu College of Culinary Arts Launches Wine and Beverage Program | Food Newsfeed
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Le Cordon Bleu College of Culinary Arts Launches Wine and Beverage Program

September 03, 2015 Industry News
Industry News

Le Cordon Bleu College of Culinary Arts is launching a new Le Cordon Bleu Wine and Beverage Certification to help provide training for students to advance in the industry as sommeliers, wine experts, and managers.

The new program is designed to assist professionals in the field seeking to enhance their knowledge and looking for educational opportunities to answer questions about beverages. From understanding the various wine-producing regions around the world to developing a discerning palate to recognize different flavor profiles, textures, aromas, and acidity, students participating in the comprehensive program will learn the skills and techniques to pursue key certifications required for professionals in the wine and beverage industry.

“Le Cordon Bleu created the new Wine and Beverage Certificate program to give students more opportunities to pursue their passions,” says Lachlan Sands, M.Ed. CCC CCE, president at Le Cordon Bleu College of Culinary Arts in Los Angeles. “As the industry continues to demand expertise in this area, this program allows hospitality service professionals to take their education to the next level. Through it, we will teach the specialized knowledge and fundamental skills for running a successful beverage program.”

The extensive program will help prepare students for professional certification exams required to pursue careers in the field, including the Level I and Level II examinations offered by the Court of Master Sommeliers, applicable state responsible alcohol service requirements and ANSI-CFP sanitation. Students will also have the opportunity to earn certification for the U.S. Bartenders’ Guild Spirits Professional and Advanced Bartending programs, aiming to improve customer-bartender relations and increase the prestige and knowledge of practicing bartenders.

“More than a program for sommeliers, we built this curriculum to offer even more opportunities for individuals to pursue a non-traditional culinary career path in an evolving field,” says Anna Vasquez, vice president of operations at Le Cordon Bleu. “Expanding our offerings is one more way Le Cordon Bleu is demonstrating its leadership and commitment to providing specialty programs for the entire foodservice and hospitality industries.”

Course offerings will range from Wine Fundamentals and Food and Wine Pairing Principles to Mixology and Advanced Service. While the program will cover all aspects of the beverage industry, including coffee, tea, soda, beer, and mixed drinks, due to the nature of the subject matter and because consumption of alcoholic beverages is an essential part of the program, those interested in the program must be 21 or older to enroll. Graduates of the program will receive the Certificate in Le Cordon Bleu Wine and Beverage and the Le Cordon Bleu Diplôme.

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