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Located between Pittsburgh’s cultural and corporate districts at 171 Liberty Avenue, the Pennsylvania Culinary Institute is within easy reach of such area attractions as the Andy Warhol museum and Point State Park. Granted independent Main Campus accreditation by the Accrediting Commission of Career Schools and Colleges of Technology (formerly the National Association of Trade and Technical Schools), the school received even more prestige in 2003 when it partnered with the legendary Le Cordon Blue Culinary Arts Program.
The school offers two Associates Degrees programs in Culinary Arts and Patisserie and Baking. It distinguishes itself with its hands-on training approach coupled with comprehensive theoretical knowledge in culinary skills arts as well as nutrition, kitchen management, food chemistry and other aspects. Students can apply this knowledge in a paid externship with one of PCI’s many placement partners. In addition, the school boasts a large food service industry library and industry-current classrooms and kitchen labs.
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The curriculum is based on Le Cordon Bleu program, the authority on culinary arts education for the past century. It is widely recognized as the most thorough and intensive chef training. At graduation, you will receive Le Cordon Bleu Diplome which signifies they you have successfully completed the program and have mastered the basics of classic French cooking techniques.
Interested students are encouraged to learn more about the school’s programs, admissions and application process, as well as, their financial aid options on their website. An easy contact form is available on the website for questions.
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Pennsylvania Culinary Institute (Pittsburgh)
Programs: Le Cordon Bleu Culinary Arts, Le Cordon Bleu Hospitality and Restaurant Management, Le Cordon Bleu Pâtisserie and Baking
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