Le Cordon Bleu College of Culinary Arts |
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Boston Orlando Dallas Los Angeles
San Francisco Miami Chicago Atlanta
Austin Portland Las Vegas Minneapolis/St. Paul
Scottsdale St. Louis Quick Info Request by Location
San Francisco Miami Chicago Atlanta
Austin Portland Las Vegas Minneapolis/St. Paul
Scottsdale St. Louis Quick Info Request by Location
Accreditation
Accrediting Commission of Career Schools and Colleges (ACCSC) OR Accrediting Council for Independent Colleges and Schools (ACICS) along with several Program Accreditation. For details, click below on 'Accreditation' tab.
Calendar Type
Varies by program
Credit Transfer
Similar course credits can be transferred from accredited institutes with a minimum course grade of 'C'. Advance credits can be earned through 'Test Outs' and National Proficiency Exams (CLEP | Advanced Placement-AP | DANTES). Transfer credits will not be used in computing GPA.
Location(s)
17 campuses across 13 U.S. states. For details, click on 'Locations' tab below.
Delivery Format
Online and Campus Education
Financial Support
Federal/state loans and grants (including all Title IV financial aid programs) along with internal and external scholarships.
Specialization
Culinary Arts
On Campus Requirement
Online Education: minimum of 50% of credits should be earned in residence at the college.
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Online Bachelor of Arts (BA) Degree Programs
TIME: 10:00 am - 1:00 pm
COST: $90.00 per class
2011 Cooking Class Schedule
Financial Aid Programs
Le Cordon Bleu Scholarship Competitions ($10,000 to $20,000)
Reviews / Comments on Le Cordon Bleu College of Culinary Arts
Programs
Campus Programs
Associate of Arts (AA) Degree Program- Culinary Arts
- Baking and Pastry Arts
- Culinary Arts
- Extended Certificate in Le Cordon Bleu Culinary Arts
- Baking and Pastry Arts
- El diploma de repostería y panadería de Le Cordon Bleu
- Diploma en Artes Culinarias de Le Cordon Bleu
Online Programs
Online Associate of Arts (AA) Degree Programs- Hospitality & Restaurant Management
- Occupational Studies in Le Cordon Bleu Hospitality & Restaurant Management
Online Bachelor of Arts (BA) Degree Programs
- Bachelor of Arts in Le Cordon Bleu Culinary Management Online Program
Cooking Classes
Le Cordon Bleu College of Culinary Arts offer one day non-professional cooking class per month at all campus location. These classes offers hands-on experience.TIME: 10:00 am - 1:00 pm
COST: $90.00 per class
2011 Cooking Class Schedule
- Cajun Cooking - January 22, 2011
- Valentine's Day Chocolates; Truffles and More - February 12, 2011
- Artisan Breads - March 12, 2011
- Tapas of Spain - April 23, 2011
- Taste of Italy - May 14, 2011
- Grilling and Chilling - June 11, 2011
- Celebration of French Cuisine - July 23, 2011
- Cake Decorating - August 13, 2011
- The Ultimate Appetizer Party - September 10, 2011
- Home for the Holidays; Thanksgiving Day Menus - October 15, 2011
- Cookies and Confections for the Holiday - November 19, 2011
- New Year's Celebration - December 10, 2011
Why Le Cordon
- Serving for over 100 years
- Hands-on training
- Professional Chef Instructors
- Flexible learning schedules (day evening and online classes)
- Career placement assistance
- Accredited Institute
- Housing Services
- Financial Aid assistance
- Externship opportunities for practical experience.
- Students are also trained on global cuisine to hit international market
Accreditation
- Accrediting Commission of Career Schools and Colleges (ACCSC)
- Accrediting Council for Independent Colleges and Schools (ACICS)
- Accredited by the American Culinary Federation
- Licensed by the State of California.
- Accredited by the American Culinary Federation
- Accredited by American Culinary Federation
- Licensed by the Florida Commission for Independent Education
- Licensed by the State of Georgia
- Accredited by The Higher Learning Commission and a member of the North Central Association
- Licensed with the Minnesota Office of Higher Education
- Approved by the Wisconsin Educational Approval Board
- Approved to operate by the Missouri Department of Higher Education
- Licensed by the Commission on Postsecondary Education in the State of Nevada
- Licensed by the State of Oregon
- Licensed by the Pennsylvania State Board of Private Licensed Schools
- Registered with the Ohio State Board of Career Colleges and Schools
- Approved and regulated by the Texas Workforce Commission
- Licensed by the State of Washington
Aid
Federal/state loans and grants (including all Title IV financial aid programs) along with internal and external scholarships.Financial Aid Programs
- Federal Pell Grant
- ederal Supplemental Educational Opportunity Grant (FSEOG)
- Federal Stafford Loan
- Federal PLUS Loan (Parent Loan for Undergraduate Students)
- Federal Work Study (FWS)
- Private Loans
Le Cordon Bleu Scholarship Competitions ($10,000 to $20,000)
- Scholarships for ProStart students
- Scholarships for Family, Career and Community Leaders of America (FCCLA) Students
- Scholarships for SkillsUSA Students
- Achievement Scholarship Program
- AFL-CIO Department of Education
- American Hotel & Lodging Educational Foundation
- C-CAP, Careers through Culinary Arts Program
- Canadian Hospitality Foundation
- Career College Association
- Charlie Trotter's Culinary Education Foundation
- Firefighters and Police Officers Scholarships
- Hawai'i Community Foundation
- ICES: International Cake Exploration
- IFEC: International Foodservice Editorial
- IFSEA
- James Beard Foundation
- Jewish Foundation for Education of Women
- National Italian American Foundation
- National Restaurant Association Educational Foundation
- Santa Fe Pacific Foundation Scholarship
- Women Chefs & Restaurateurs (WCR)
Affiliations
Le Cordon Bleu College of Culinary Arts Professional Affiliations- National Restaurant Association
- American Culinary Federation
- International Association of Culinary Professionals (ICAP)
- Confrérie de la Chaîne des Rôtisseurs
- The American Institute of Wine & Food
- Women Chefs & Restaurateurs
- Slow Food USA®
- Research Chefs Association
- The James Beard Foundation
- Share Our Strength
- Multicultural Foodservice & Hospitality Alliance (MFHA)
- United States Personal Chef Association
- Society for Foodservice Management (SFM)
- International Food Service Executives Association (IFSEA)
- National Association for the Specialty Food Trade (NASFT)
- National Ice Carving Association (NICA)
- Chefs Collaborative
- Institute of Food Technologists (IFT)
- Las Dames d’Escoffier International
- Women’s Foodservice Forum
- American Dietetic Association
- National Association of Catering Executives (NACE)
- American Institute of Baking (AIB)
- International Union of Bakers and Baker-Confectioners (UIB)
- American Hotel & Lodging Association (AH&LA)
- National Restaurant Association Educational Foundation (NRAEF)
- Council on Hotel & Restaurant Institutional Education (CHRIE)
- Council of Hotel and Restaurant Trainers (CHART)
- Education Institute of the American Hotel & Motel Association (EIAH&MA)
- Foodservice Educators Network International (FENI)
Locations
17 campuses across 13 U.S. states- Arizona - AZ (Scottsdale)
- California - CA (Los Angeles | Sacramento | San Francisco)
- Florida - FL (Miami | Orlando)
- Georgia - GA (Atlanta)
- Illinois - IL (Chicago)
- Massachusetts - MA (Boston)
- Minnesota - MN (Minneapolis/St. Paul)
- Missouri - MO (St. Louis)
- Nevada - NV (Las Vegas)
- Oregon - OR (Portland)
- Pennsylvania - PA (Pittsburgh)
- Texas - TX (Austin | Dallas)
- Washington - WA (Seattle)
Online Schools
Trades & Careers