Culinary Institute LeNôtre, Houston:
The Culinary Institute LeNôtre is a culinary arts school located in Houston, Texas. We are also an American Culinary Federation approved practical exam testing center. We offer associate degree programs in culinary arts and baking and pastry as well as diploma programs. Certification is an excellent opportunity to sharpen your culinary skills, stay competitive and advance your career. The Culinary Institute LeNôtre is accredited by the Accreditation Commission of Career Schools and Colleges of Technology (ACCSCT).
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Courses / Programs:
Diploma - Cuisine Program
Diploma: Sous Chef de Cuisine
Length: 20 weeks day, 40 weeks evening, 748 clock hours
This program is designed for beginners with little or no skills. Students will be introduced to classic and innovative cuisine where they will learn techniques of garde/manger, cooking in low and high temperature, smoking and freezing. They will also learn how to accomplish advanced techniques and skills in traditional and innovative ways of cooking like "sous vide". Upon completion of the program, students will be technically prepared for a variety of roles. Many plan to operate their own restaurant or catering business or be employable as the Chef de Partie, or Sous Chef de Cuisine, with the goal of becoming Chef de Cuisine.
Diploma - Baking & Pastry
Diploma: Sous Chef Patissier - Boulanger
Length: 20 weeks day, 40 weeks evening, 748 clock hours
This program is designed for beginners with little or no skills. Instruction will cover classic and innovative baking, freezing, advance bakeshop and pastry techniques. Students will master proficiency skills in traditional and innovative ways of baking, decor and aerograph, etc. After successful completion of all coursework, students are expected to become employable as Sous Chef de Patisserie, or Bakers, and are prepared technically to operate their own bakery with the goal of becoming Executive/Chef Patissier.
Diploma - Culinary Arts
Length: 30 weeks day, 60 weeks evening, 1122 Clock Hours
This program is designed for beginners with little or no skills and possessing a high motivation to become a professional chef. The student will be mastering traditional basic techniques, equipment and feats of skill of classic and innovation French Cuisine and Pastry. After completion of all coursework, students are expected to be able to work in fine food service establishments, catering, bakery, cafe, or restaurants and will be technically prepared to open their own food operation.
Associate in Applied Science Degree in Culinary Arts
The Associate Degree in Applied Sciences in Culinary Arts prepares students for entry-level to mid-level food services management positions in the hotel, restaurant, and hospitality industry. Typically, program graduates would take positions as sous chefs, leading to positions as executive sous chefs and chef de cuisine in reputable hotels, restaurants, country clubs, and caterers. Positions in institutional food services in schools, hospitals, and commercial establishments are also available to them. The specific mission for the culinary arts program is to prepare students with the higher-level skills attainable from the techniques of classical French cuisine, and the marketing, service, and management skills that are in demand by the target market for our graduates.
Associate in Applied Science Degree in Baking and Pastry Arts
The Associate in Applied Sciences degree in Baking and Pastry Arts prepares students for entry- to mid-level food services management positions in the hotel, restaurant, and hospitality industry. Typically, program graduates would take positions as pastry sous chefs, leading to positions as executive pastry sous chefs and pastry chefs in reputable hotels, restaurants, country clubs, and caterers. Positions in institutional food services in schools, hospitals, and commercial establishments are also available to them. The specific mission of the baking and pastry arts program is to prepare students with the higher-level skills attainable from the techniques of classical French pastries, bread, cake, ice cream and confections, and the marketing, service and management skills in demand by the target market for our graduates.
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