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MIRAMAR Fla. (August 2008) Le Cordon Bleu College of Culinary Arts Miami (LCB Miami) announced the launch of its Visiting Culinary VIP Series, in support of the school's Spanish language program. The VIP series brings leading industry restaurateurs, writers, chefs and consultants including Maricel Presilla, Patricia Quintana, Xiomara Ardolina, and Roberto Santibañez directly to the students in the Spanish language program.
LCB Miami is the first location in the U.S. to offer Spanish-speaking students the opportunity to learn the world-renowned methods and traditions of Le Cordon Bleu while also learning English language skills. The Spanish-language curriculum is designed exclusively for Spanish-speaking students in a 30-week culinary diploma program identical to the LCB Miami program taught in English, and emphasizes the skills necessary to participate, communicate and advance within the U.S. hospitality industry, including basic interpersonal and conversational English-language classes.
"The purpose of the series is to inform and motivate students," said Kelly Bozarth, president of LCB Miami. "Our VIP guest speakers are role models with valuable experience in mapping a career in the food and beverage and hospitality industries, particularly in the Hispanic community."
The series is part of LCB Miami's Leadership Initiatives, providing added value to the educational experience. Students learn how industry leaders forged successful careers, and have an opportunity to engage and interact with the VIPs. The series, which begins August 19 and continues through December 30, offers hands-on demonstrations and interactive presentations by the guest VIPs.
A collaboration between the successful Spanish-speaking professional and the goal-oriented student; the series provides students with opportunities to learn more about and prepare for entry into the industry, to find successful career models, and raise awareness of the LCB Miami Spanish language program.
"With this remarkable level of talent at our student's disposal, LCB Miami is paving the way to a successful career for our Spanish-speaking students," added Marcelo Marino, chef instructor for the Spanish language program.
Bozarth added, "These role models reflect the goals and the diversity of our program; and embody the success we seek for our students. The students are exposed to information and ideas that will instruct, inspire and increase student confidence as they build career goals."
About Le Cordon Bleu College of Culinary Arts Miami
Le Cordon Bleu College of Culinary Arts Miami offers students a hands-on educational experience with a superior faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to develop a successful career in the culinary arts. Le Cordon Bleu College of Culinary Arts Miami, an affiliate of the Le Cordon Bleu Schools North America, offers two distinguished Le Cordon Bleu Programs: the Associate of Science Degree Program in Le Cordon Bleu Culinary Arts; and Le Cordon Bleu Pâtisserie & Baking Diploma Program. The school features a consistent approach to instruction called "co-teaching," which emphasizes cross-training and regular guest faculty visits from Le Cordon Bleu International, offering students a global perspective on the culinary arts.LCB Miami is a member of the Career Education Corporation (NASDAQ:CECO) family of schools, colleges and universities. For more information go to www.miamiculinary.com.
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to: www.lecordonbleuschoolsusa.com.
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