College Profile: Le Cordon Bleu College of Culinary Arts-Atlanta
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Located in Tucker, Georgia, Le Cordon Bleu College of Culinary Arts Atlanta was established in 2003 to bring the esteemed Le Cordon Bleu Culinary Programs to the Atlanta area.
The college offers one of the most intensive, practical, and comprehensive culinary training programs. Our students can develop a focused, theoretical foundation and learn essential technical skills that can be applied to the finest culinary traditions, methods, and modern innovations.
What We Do
We offer two major programs: Le Cordon Bleu Culinary Arts and Le Cordon Bleu Pâtisserie and Baking. Programs begin several times a year. Our staff is available to assist you with financial aid options and help you pursue job opportunities as you approach graduation. Financial Aid is available for those who qualify.
Bring us your passion for food and your dreams of a professional career opportunity in the culinary/hospitality industry, and we’ll immerse you in the culture of the Le Cordon Bleu tradition of culinary excellence. At Le Cordon Bleu Schools North America, tomorrow’s culinary professional receive training in classic culinary techniques as well as modern innovations and the latest in global cuisine.
A Tradition of Culinary Excellence
The Le Cordon Bleu story is legendary – beginning with Marthe Distel’s famous culinary journal “La Cuisiniere Cordon Bleu,” French cuisine’s central reference point and largest recipe catalogue. The immediate success of Distel’s journal inspired the opening – in Paris later that same year – of the first Le Cordon Bleu culinary school. Since that day over a century ago, the Le Cordon Bleu program has trained generations of accomplished culinary professionals.
A new chapter of the Le Cordon Bleu story was opened with Le Cordon Bleu Schools North America. This partnership makes the world-renowned culinary expertise of Le Cordon Bleu available to more aspiring culinary professionals than ever.
You’ll be immersed in the culinary/hospitality world with other passionate students learning first-hand alongside culinary professional instructors in a creative and supportive environment. At Le Cordon Bleu Schools North America, you’ll be taught the specialized skills and techniques to pursue your dream of a professional culinary career opportunity.
A Rewarding Career Opportunity
From there, who knows how far you can go in your culinary career opportunity. Today could be the first step on that path. We look forward to helping you pursue your future.
Le Cordon Bleu Culinary Arts does not guarantee employment or salary.
Le Cordon Bleu Schools North America's affiliate schools are accredited by one of the following: Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT), a national accrediting agency recognized by the United States Department of Education, 2101 Wilson Blvd., Suite 302, Arlington, VA 22201; Accrediting Council for Independent Colleges and Schools (ACICS), a national accrediting agency recognized by the United States Department of Education, 750 First Street, NE, Suite 980, Washington, DC 20002-4241; or The Higher Learning Commission and a member of the North Central Association, a regional accrediting agency recognized by the United States Department of Education and the Council on Higher Education Accreditation, 30 North LaSalle Street, Suite 2400, Chicago, IL 60602-2504, www.ncahigherlearningcommission.org.
Program Accreditation and State Licensing
In addition to a school's institutional accreditation, each school may have additional programmatic accreditation. All schools are licensed in the states in which they operate.
Le Cordon Bleu College of Culinary Arts Atlanta is accredited by the Accrediting Commission of Career Schools and Colleges of Technology as a branch campus of Le Cordon Bleu College of Culinary Arts Portland and licensed by the State of Georgia. Its programs are accredited as follows: Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts is accredited by the American Culinary Federation, Inc., Accrediting Commission, 180 Center Place Way, St. Augustine, FL 32905.
770-938-4711 (financial aid)
||Private for-profit, 2-year|
||Other academic year|
|Title IV Eligibility
||Participates in Title IV federal financial aid programs|
College Student Services Offered
||Academic/career counseling service|
||Employment services for students||Yes
||Placement services for completers|
||On-campus day care for students' children||
College Special Learning Opportunities
||Distance learning opportunities|
||ROTC: Air Force||
Sources: National Center for Education Statistics (NCES)
Le Cordon Bleu College of Culinary Arts-Atlanta Website
Admissions Considerations & Recommendations
|Open admission policy
|Admission test scores
|TOEFL (Test of English as a Foreign Language
Applicants (most recent fall period)
Admissions (most recent fall period)
Percentage of Students Submitting Test Scores
SAT Percentile Scores
ACT Percentile Scores
Percentage Receiving Financial Aid
Average Amount of Financial Aid Received
Average Tuition for Full-Time Undergraduates
Average Tuition for Full-Time Graduates
Comprehensive Fee for Full-Time Undergraduates
Per Credit Hour Charge for Part-Time Undergraduates
Per Credit Hour Charge for Part-Time Graduates
||Student Body Size||No
||Total Dormitory Capacity|
College Levels Offered
||Less than one year certificate||Yes
||One but less than two years certificate|
||Two but less than 4 years certificate|
Degrees and Certifications
Le Cordon Bleu Culinary Arts (Associate Degree)
The Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts is designed to provide the theoretical foundation and technical skills necessary for success in the food service industry. We developed the program of study in response to student interest and in partnership with the food service industry. This program can give students the background and expertise necessary to enter the food service industry in entry to mid-level positions and to advance through a variety of related positions.
Le Cordon Bleu Patisserie and Baking (Certificate Program)
The Le Cordon Bleu Ptisserie and Baking program is designed to provide the theoretical foundation and technical skills necessary for success in the baking and pastry sector of the food service industry. This certificate program includes hands-on teaching of fundamental baking skills as well as the theoretical knowledge that underlies competency in the field. The program offers a comprehensive sequential course of study of the baking and pastry arts fundamentals needed to enter the industry in entry-level positions.
All Academic Programs
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