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Le Cordon Bleu College of Culinary Arts

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 Accredited by:ACCSCT
 Financial Aid:Yes
 Scholarships:No
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The Le Cordon Bleu College of Culinary Arts is part of the Western Culinary Institute family of programs. The Le Cordon Bleu Campus of Culinary Arts dates back to Paris, France in 1895. Le Cordon Bleu translates to Blue Ribbon and is a renowned cooking school due to the reputation the school maintains for training people to become expertly skilled in the culinary arts.

Campuses exist in many U.S. locations, including Arizona, California, Florida, Georgia, Illinois, Minnesota, Nevada, New Hampshire, Oregon, and Texas. These culinary arts campuses offer students the advantage of professional kitchens stocked with the latest tools of the trade, hands-on experience, an on-site restaurant managed by students, and a high placement rate for careers with a global career services centre to help graduates.

Most instructors at Le Cordon Bleu are professional chefs. Students can expect to earn both a specialized associate degree in the culinary arts as well as the esteemed Le Cordon Bleu Diplôme. Specializations include culinary arts, hospitality and restaurant management or Pâtisserie & Baking. Many students who graduate go on to work in prestigious establishments or start their own businesses.

Candidates for the program need to have their high school diploma or GED and an online questionnaire on all Le Cordon Bleu Campus of Culinary Arts Web site will help you to determine whether or not you are suitable for enrollment.

You also have access to financial aid programs including grants, scholarships, and loans to help you finance your future career. The school is accredited, so students can qualify for federal financial assistance programs.

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