Le Cordon Bleu Institute of Culinary Arts in Pittsburgh - Campus

Campus

LCB Pittsburgh has industry-current kitchens for student training. The facilities include a skill development kitchen; a stock, soup and sauce kitchen; a meat and poultry kitchen; a seafood/charcuterie kitchen; a pastry kitchen; a garde manger/classical/international cuisine kitchen; and multipurpose kitchens. The pâtisserie and baking kitchens include an American-style bakery kitchen, artisan bread kitchen, European-style pastry kitchen, cold and frozen dessert specialty kitchen, and a chocolate, candy and artistic sculpturing kitchen.