Kansas City, MO (PRWEB) May 23, 2013
L’École Culinaire is opening a new campus in Kansas City, MO on July 15. This culinary school campus is located in Country Club Plaza at 310 Ward Parkway in Kansas City, situated in JC Nichols’ original office building from which Mr. Nichols conceived, designed and contracted the entire Plaza project, across from Brush Creek and just west of Halls.
The new L’École Culinaire Kansas City will offer two Accrediting Commission of Career Schools and Colleges (“ACCSC”) approved programs: Culinary Fundamentals and Culinary & Restaurant Management AOS.
“Kansas City is well known for fabulous BBQ and great restaurants,” says, Brian Schumann, Campus Director of L’École Culinaire in Kansas City. “We are excited to contribute by educating a new generation of chefs.”
Culinary Fundamentals is a 40-week diploma program designed to prepare students for the tasks essential in the successful functioning a brigade, line operation, or bakery/pastry bench in a food service related industry. L’École Culinaire’s culinary diploma provides hands-on training in industry current kitchens. Upon completion of the program, students will have the tools necessary for entry-level employment in the culinary field in positions such as an apprentice, assistant, station chef, line cook, short order cook or as an institutional cook.
The Restaurant Management Associate of Occupational Studies degree program provides instruction that prepares students for entry level employment in the field of culinary management. Graduates of this program are taught cooking and business management skills, food safety, marketing and customer service, legalities, guidance in leadership, marketing strategies and beverage management.
The new campus offers day and evening class options. For more information visit http://www.lecole.edu or contact the campus at (816) 627-0100.
About L’École Culinaire
L’École Culinaire offers culinary training for the career-minded chef. Students experience hands-on training and instruction from professionals in the culinary industry. For more information, please visit http://www.lecole.edu.