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Le Cordon Bleu
Great Cities, Great Dreams, Great Opportunities.
This catalog is current as of the time of publication. From time to time, it may be necessary or desirable for Le Cordon Bleu College of Culinary Arts in Chicago to make changes to this catalog due to the requirements and standards of the school’s accrediting body, state licensing agency or U.S. Department of Education, or due to market conditions, employer needs or other reasons. Le Cordon Bleu College of Culinary Arts in Chicago reserves the right to make changes at any time to any provision of this catalog, including the amount of tuition and fees, academic programs and courses, school policies and procedures, faculty and administrative staff, the school calendar and other dates, and other provisions. Le Cordon Bleu College of Culinary Arts in Chicago also reserves the right to make changes in equipment and instructional materials, to modify curriculum and to combine or cancel classes.
While not all photographs in this publication were taken at Le Cordon Bleu College of Culinary Arts in Chicago, they do accurately represent the general type and quality of equipment and facilities found at Le Cordon Bleu College of Culinary Arts in Chicago. Le Cordon Bleu does not guarantee employment or salary. Le Cordon Bleu ® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation.
2 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago, IL
Table of Contents
Message from the Vice President of Academic Affairs
Message from the Office of the President 5 Le Cordon Bleu — an International Passport Since 1895 About Le Cordon Bleu College of Culinary Arts in Chicago Mission, Vision and Goals History Faculty Accreditation and Affiliations Statement of Ownership Program Offerings Associate of Applied Science in Le Cordon Bleu Culinary Arts Certificate in Le Cordon Bleu Culinary Arts Program Associate of Applied Science in Le Cordon Bleu Pâtisserie and Baking Course Descriptions Course Numbering System Admissions Information Non-Discrimination Admissions Policy Policy on Forged/Altered Academic Documents from Foreign Institutions High School Diplomas International Students Re-Entering Students Assessment for Academic Placement
Financial Aid Information Financial Assistance How to Apply Financial Aid Programs LCB Advantage Card Scholarship Cancellation Policy Refund Policy Return of Title IV Funds Withdrawal Date Academic Information Unit of Credit Transfer of Credit to Other Schools Transfer of Credit to Le Cordon Bleu College of Culinary Arts in Chicago Residency Requirements Attendance Policy Make-up Policy Grading System Grading Chart Application of Grades and Credits National Proficiency Exams CGPA Requirements Rate of Progress Toward Completion Requirements Maximum Time in Which to Complete How Transfer Credits/Change of Program Affect Satisfactory Academic Progress (SAP) Warning and Probation Appeal Reinstatement Graduation Requirements
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Student Services Information Student Services Student Orientation Student Portal CECybrary Academic Assistance Uniform Policy Housing and Transportation Student Record Retention Transcripts Career Services Student Clubs General Information Facility School Closings Class Hours School Policies Conduct Policy Termination Policy Reasonable Accommodations Policy – Individuals with Disabilities Campus Security Drug-Free Environment Unlawful Harassment Policy Student Grievance Policy General Notification of Rights under FERPA with Respect to Student Records Leave of Absence Catalog Addendum
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Publication Date: January 2010
CEC2347800 23-22710P 01/10
Chefs.edu/Chicago | 3
Le Cordon Bleu
Message from the Vice President of Academic Affairs
The experienced faculty and staff that comprise the Le Cordon Bleu family are committed to ensuring that our students get the most from their educational experience. Our obligation to them goes well beyond simply teaching a subject. In addition to the exemplary education that students receive in the classroom and kitchen laboratories, our students are afforded the opportunity to participate in extracurricular activities as well. Through active engagement in student clubs, guest lectures by local and celebrity chefs, and continuing education sessions with Le Cordon Bleu International chefs, our students are given the tools needed to become the future leaders in the industry. Our students often remind us that their dreams have become reality due to the dedication of Le Cordon Bleu teachers, chef instructors, student services coordinators and others. Through a series of learning events and experiences, our students discover that our dedicated team of educators uniquely understand and respond to their desires to become skilled and confident in their chosen field. This sense of accomplishment is something that so many students proudly speak about when they recount their time in a Le Cordon Bleu program. In the field, our graduates are making their marks as well. Many graduates have attained positions of responsibility, visibility and entrepreneurship soon after completing their studies at a Le Cordon Bleu campus. Several have found positions within leading hospitality companies and in renowned kitchens across the nation and internationally. Others have continued their studies in an effort to gain even more knowledge, expertise and marketability. It is our privilege to be able to give students from all walks of life the opportunity to learn from dedicated professionals, in an environment that encourages excellence with unparalleled facilities and with the focus on their ability to do great things in the foodservice and hospitality industry upon graduation.
Kirk T. Bachmann M. Ed., C.E.C. Vice President of Academic Affairs/Corporate Executive Chef Le Cordon Bleu
4 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago, IL
dining cruise ships. faculty. an industry characterized by passion. You’ll find that our dedicated career services department will be an invaluable aid for your search to find a rewarding position.Message from the Office of the President Imagine yourself working in the culinary or hospitality industry. and we’re very proud of that commitment. CHA President Le Cordon Bleu College of Culinary Arts in Chicago Chefs. We are a student-centered institution. our only purpose is to help you reach your career goals and to learn high levels of culinary artistry. Our broad and challenging hands-on curriculum draws on Le Cordon Bleu’s centuryold tradition of immersion in the culinary/hospitality world and instruction that emphasizes demonstration followed by practical application. To put it simply. Lloyd Kirsch. where we combine the classic culinary curriculum of Le Cordon Bleu with modern American technology and training. drive and determination. By studying this curriculum. we can work toward fulfilling your goal of joining the culinary or hospitality industry. Make it a reality at Le Cordon Bleu College of Culinary Arts in Chicago. don’t just imagine it. bakeries and chocolatiers offer exceptional opportunities not only to learn about the industry but to gain valuable experience through externships and part-time or graduate employment. and staff. Together. Its renowned restaurants. catering and convention facilities. casinos. Chicago is a perfect environment to pursue your passion for a culinary education and career. hotels and resorts. Now. I hope you’ll join us at Le Cordon Bleu College of Culinary Arts in Chicago. you’ll be prepared to pursue a career in the culinary or hospitality industry. You’ll train in our facility with experienced and supportive chef instructors.edu/Chicago | 5 . you will have the opportunity to learn the skills you need effectively and efficiently so that when you complete the program. creativity.
It ushers in a new educational era in culinary arts that combines classical European techniques with modern American technology and training. At the end of the 19th century. As a testament to their accomplishment. Le Cordon Bleu’s partnership with Le Cordon Bleu further expands this influence. The reputation of the school spread rapidly. The awarded medallion. both in France and internationally. students will be afforded even greater opportunities to acquire the knowledge and skills necessary to excel in the culinary world. students throughout the world have trained in the culinary arts at Le Cordon Bleu. The collection’s success prompted its publishers to open a culinary school with the Le Cordon Bleu designation. called the Cross of the Holy Spirit. was suspended from a Blue Ribbon…or Le Cordon Bleu. each graduate will receive a coveted Le Cordon Bleu Culinary Diplôme. Founded in Paris in 1895. Since then. tradition. This internationally renowned school for the culinary arts has become synonymous with expertise. As a result. in addition to their degree or certificate. 6 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. Le Cordon Bleu’s arrival in the United States is significant beyond mere expansion. and refinement – qualities which are meticulously nurtured by the school. a recipe collection entitled “La Cuisiniere Cordon Bleu” was published to much acclaim. Le Cordon Bleu’s name traces back to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500’s. IL .Le Cordon Bleu Le Cordon Bleu — an International Passport Since 1895 Few institutions of any kind possess the prestigious reputation of Le Cordon Bleu. innovation.
honesty/ethics. and community aspirations through the actions of our policies. The food-service community responded with enthusiasm. post-secondary education. we undertook a major expansion into its present facility. • Build programs that meet the ongoing needs of our diverse student population. • Sponsor community events and fundraisers. pastry arts. • Demonstrate our shared values of quality. bachelors. technical. and critical thinking skills necessary to function in a dynamic food-service marketplace.edu/Chicago | 7 . learning.About Le Cordon Bleu College of Culinary Arts in Chicago Mission. Le Cordon Bleu chefs evaluated the facilities and modified the curriculum to include exposure to an array of culinary proficiencies – skills taught in culinary arts programs. Food Service Industry • Monitor the changing needs of the foodservice industry and provide innovative programs to meet those needs. and the community assist us in fulfilling our mission: Education of Students • Educate students in the basic academic. As soon as the first students completed the Professional Cooking Program. Administrative Systems • Evidence customer focus and concern for efficiency and effectiveness through our policies and processes. hospitality and general education curriculums of higher education. industry. Staff Development • Foster ongoing staff development through professional and educational activities that improve the quality of the services we provide.S. bakers and aspiring chefs who are now staffing some of the most prestigious restaurants in Chicago and across the U. • Serve as an interface between the foodservice industry and students as part of their educational experience. Career Education Corporation (CEC) is one of the world’s largest providers of private. Career Education Corporation purchased Le Cordon Bleu College of Culinary Arts in Chicago. Career Education Corporation schools offer a variety of masters. • Reinforce and support teaching. • Be a leading source of high-quality foodservice and hospitality professionals at various occupational and skill levels. • Serve as a resource center to the community at large. student-centeredness. communications. Community Involvement • Encourage student and staff participation in charitable and community organizations and their activities. • Provide proactive. we have graduated thousands of professional cooks. staff. excellence. alumni and industry employers. on-campus career services to benefit our students. All Career Education Corporation programs emphasize hands-on learning and expose students to industrycurrent technologies and dedicated faculty. most were employed at major hotels and restaurants. and responsibility to consistency. integrity. Chefs. Objectives The following objectives relating to students. In 1989. business studies and culinary arts. In June of 2000. the school became affiliated with Le Cordon Bleu. Mission Statement The mission of Le Cordon Bleu College of Culinary Arts in Chicago is to prepare students to fulfill their career aspirations and to meet the needs of the food-service industry through quality culinary. systems and processes. Vision and Goals Vision The vision of Le Cordon Bleu College of Culinary Arts in Chicago is to demonstrate and be recognized as a premier provider of higher education in the multi-faceted hospitality industry. 2000. History Le Cordon Bleu College of Culinary Arts in Chicago was established in 1983 to provide culinary education using the traditional European hands-on approach. • Instill in students an appreciation of learning as a life-long commitment through the breadth and depth of a higher education curriculum. Since that time. we received degree-granting authority from the Illinois Board of Higher Education and began offering an Associate of Applied Science (AAS) Degree in Culinary Arts. procedures. and associate degrees and non-degree programs in careeroriented disciplines including computer technologies. In 1991. On February 1. visual communications and design technologies.
The new campus also includes two classrooms and a modern computer lounge. they practice what they teach. Through our faculty’s and instruction. but that the spirit of Le Cordon Bleu is communicated to the students. Suite 600.ncahigherlearningcommission. Due to demand for the Le Cordon Bleu Program. Le Cordon Bleu College of Culinary Arts in Chicago saw yet another campus expansion. Through our affiliations with Le Cordon Bleu. you will be introduced to theoretical. Snyder Leslie T. practical and creative applications that will help you succeed in the culinary or hospitality industry. IL . Title 38 of the United States Codes. additional kitchen space was required. the Certificate in Le Cordon Bleu Culinary Arts was added to the array of program offerings. Inc. 8 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. and to helping you prepare for your chosen career and reach your potential. CEC Executive Officers Gary E. Five industrycurrent kitchens were built in a 20.000 square foot space across the street from the main campus. Illinois 60169. In 2007. In essence. Lally Steven H. Lesnik. professional education. Suite 2400 Chicago. Chapter 36. Le Cordon Bleu College of Culinary Arts in Chicago’s faculty members are dedicated to academic achievement. Illinois 60602-2504 (800) 621-7440 / (312) 263-0456 www. Graham Executive Vice President and Chief Financial Officer CEC Board of Directors Dennis H. Devonshire Patrick W. In 2004. CEC is a Delaware corporation with principal offices located at 2895 Greenspoint Parkway. Le Cordon Bleu College of Culinary Arts in Chicago is approved for veteran’s benefits under provisions of Section 3675. Hoffman Estates. Accreditation and Affiliations ACFFAC Associate of Applied Science in Le Cordon Bleu Culinary Arts: Accredited Program. The Higher Learning Commission 30 North LaSalle Street. focused attention. American Culinary Federation Foundation. Thornton Faculty Our faculty members are the keystone of Le Cordon Bleu College of Culinary Arts in Chicago’s quality. In January 2010 the school officially changed its name to Le Cordon Bleu College of Culinary Arts in Chicago. Chairman of the Board Gary E. Le Cordon Bleu College of Culinary Arts in Chicago was accredited by The Higher Learning Commission and became a member of the North Central Association. State Information Le Cordon Bleu College of Culinary Arts in Chicago is accredited by The Higher Learning Commission and a member of the North Central Association. A listing of our faculty may be found in the addendum to this catalog A listing of our faculty may be found in the addendum to this catalog. Chookaszian David W. we have been able to expand our program offerings with the addition of an Associate of Applied Science Degree in Pâtisserie and Baking. Members of the faculty bring industry or professional experience to the classroom. McCullough President and Chief Executive Officer Michael J. Statement of Ownership Le Cordon Bleu College of Culinary Arts in Chicago is wholly owned by Career Education Corporation (CEC). Accrediting Commission. McCullough Edward A. Gross Greg L.Le Cordon Bleu Le Cordon Bleu continues to monitor and train school faculty to ensure that not only the curriculum is being delivered.org Le Cordon Bleu College of Culinary Arts in Chicago has been granted degree and operating authority by the Illinois Board of Higher Education. Jackson Thomas B. In 2003.
Banquet Cook. Garde Manger. and concludes with an externship. General education. The program represents a complete. The jobs mentioned are examples of certain potential jobs. Line Cook. Roundsman and Prep Cook.Associate of Applied Science in Le Cordon Bleu Culinary Arts 1560 Clock Hours 102 Quarter Credits The Le Cordon Bleu Culinary Arts program is a 1560 contact hour. restaurant management and general education courses. 102 quarter credit culinary arts training program leading to an associate of applied science degree. Sous Chef. not a representation that these outcomes are more probable than others. Examples of some job titles for graduates include Cook. Executive Chef). is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace. History and Food Basic College Mathematics MAT1121 General Education Mathematics PSY1102 Introduction to Psychology Total Required General Education Credits 29 Total Credits Required for Graduation Chefs. an important aspect of higher learning and a valuable asset in today’s highly competitive world. Baker. wellrounded curriculum that provides a foundation for students to enter the food service industry in any of a multitude of positions. The program consists of culinary laboratory courses. The various titles of “chef ” generally apply to more advanced roles in a professional kitchen (for example. Le Cordon Bleu does not guarantee employment or salary. Graduates should not expect to become Chefs upon graduation but are encouraged to work toward becoming a Chef through the course of their careers. The maximum number of students in a lecture class is 40. Catering Assistant. All practical classes are taught by a chef instructor and an associate chef instructor with an average student/teacher ratio of 16:1. The program is designed to be 15 months in length – 12 months on campus followed by a 3 month externship or 21 months in length – 18 months on campus followed by a 3 month externship. Upon completion of the program the graduate should have the skills needed to begin their career in the culinary and/or hospitality industries at an entry level. Core Curriculum Requirements Course Code Course Title Credits 1 3 4 6 LCBC100 College Success and Career Portfolio LCBC105 Food Safety and Sanitation LCBC110 Culinary Foundations I LCBC120 Culinary Foundations II LCBC125 Cost Control and Purchasing 3 LCBC130 LCBC150 Culinary Foundations III Baking and Pastry 6 6 6 6 5 3 4 8 6 6 LCBC160 Catering and Buffet LCBC210 Cuisine Across Cultures LCBC215 Hospitality Supervision and Entrepreneurship LCBC225 Wine and Beverage LCBC230 Contemporary Cuisine LCBC240 Restaurant Rotation LCBC250 Externship I LCBC255 Externship II Total Required Core Curriculum Credits 73 General Education Requirements BIO1108 Nutrition 4 5 0 5 5 0 5 5 102 COM1102 Fundamentals of Speech ENG099 Basic Reading and Writing Strategies ENG1102 Composition HIS1102 MAT099 Culture.edu/Chicago | 9 .
Graduates should not expect to become chefs upon graduation but are encouraged to work toward becoming a chef through the course of their careers. The program consists of culinary laboratory courses. Core Curriculum Requirements Course Code Course Title Credits 3 4 6 6 6 6 6 37 LCBC105 Food Safety and Sanitation LCBC110 Culinary Foundations I LCBC120 Culinary Foundations II LCBC130 Culinary Foundations III LCBC150 Baking and Pastry LCBC210 Cuisine Across Cultures LCBC250 Externship I Total Credits Required for Graduation Total Required Core Curriculum Credits 37 10 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. The various titles of “chef ” generally apply to more advanced roles in a professional kitchen (for example. line cook. The jobs mentioned are examples of certain potential jobs. Upon completion of the program the graduate should have the skills needed to begin their career in the culinary and/or hospitality industries at an entry level. Sous Chef. and concludes with an externship. Executive Chef). Examples of some job titles for graduates include cook. and prep cook. IL . Le Cordon Bleu does not guarantee employment or salary. 37 quarter credit culinary arts training program leading to a certificate.Le Cordon Bleu Certificate in Le Cordon Bleu Culinary Arts 660 Clock Hours 37 Quarter Credits The Le Cordon Bleu Culinary Arts certificate program is a 660 contact hour. catering assistant. banquet cook. not a representation that these outcomes are more probable than others.
edu/Chicago | 11 . Le Cordon Bleu does not guarantee employment or salary. Graduates should not expect to become chefs upon graduation but are encouraged to work toward becoming a chef through the course of their careers.Associate of Applied Science in Le Cordon Bleu Pâtisserie and Baking 1520 Clock Hours 99 Quarter Credits The Le Cordon Bleu Pâtisserie and Baking program is a 1520 contact hour. Upon completion of the program the graduate should have the skills needed to begin their career in the culinary and/or hospitality industries at an entry level.Baker. Pastry Cook. not a representation that these outcomes are more probable than others. The jobs mentioned are examples of certain potential jobs. Executive Pastry Chef). The program consists of pâtisserie and baking laboratory courses. and concludes with an externship. Core Curriculum Requirements Course Code Course Title Credits 1 3 4 6 6 General Education Requirements Course Code BIO1108 ENG099 Course Title Nutrition Basic Reading and Writing Strategies Culture. Bread Baker and Cake Decorator. Assistant Pastry Cook. Cake Formula and Assembly 6 LCBC120 Culinary Foundations II 6 MAT1121 General Education Mathematics PSY1102 Introduction to Psychology Total Required General Education Credits Total Credits Required for Graduation LCBC125 Cost Control and Purchasing 3 LCBK210 Advanced Pâtisserie Techniques LCBC215 Hospitality Supervision and Entrepreneurship LCBK220 Centerpiece and Cake Decoration Techniques LCBK 230 Advanced Showpiece and Confectionary Techniques LCBK250 Externship I LCBK255 Externship II 6 5 6 6 6 6 Total Required Core Curriculum Credits 70 Chefs. 99 quarter credit patisserie and baking training program leading to an associate of applied science degree. The various titles of “pastry chef ” generally apply to more advanced roles in a professional kitchen (for example Pastry Sous Chef. History and Food Basic College Mathematics Credits 4 5 0 5 5 0 5 5 29 99 LCBC100 College Success and Career Portfolio LCBC105 Food Safety and Sanitation LCBC110 Culinary Foundations I LCBK101 Introduction to Pâtisserie and Baking Techniques LCBK110 Baking Principles and Viennoiserie COM1102 Fundamentals of Speech ENG1102 Composition HIS1102 MAT099 LCBK120 International Pâtisserie. Examples of some job titles for graduates include Pastry Assistant. Bakery Assistant. restaurant management and general education courses.
thinking. ENG1102 – Composition 5 Credits Prerequisite: None This course focuses on development of critical and analytical skills in writing and reading expository prose. and food fads. and minerals) are discussed. The structure. BIO1108 – Nutrition 4 Credits Prerequisite: None This course focuses on basic principles of nutrition and their relationship to health. and grammar review. selecting a topic. upon approval from the Vice President of Academic Affairs/Director of Education. IL . Placement test scores determine who is required to participate in this course. revising. and editing. Food will be studied economically. providing supporting details. fats. vitamin supplements. Note: this course is designed to prepare students for ENG 1102 and/or other required courses and does not count toward Degree requirements. and diet. not all courses are available or offered every term. functions. This course will examine the history of food. organizational. ENG099 – Basic Reading and Writing Strategies No Credit Prerequisite: None This course introduces college students to strategies in learning to write coherent. and speaking. providing supporting details. provide intentional. and grammatically correct sentences and paragraphs. energy balance. reading. using one or more of the writing strategies explored. Courses numbered 099 – 190 are generally taken during a student’s first academic year. including both informative and persuasive assignments. including ferreting. courses may be completed out of sequence with a student’s current study level. and sources of nutrients (including proteins.Le Cordon Bleu Course Descriptions Course Numbering System Le Cordon Bleu College of Culinary Arts in Chicago uses a course numbering system that consists of a three-letter prefix followed by four numbers and indicates both the area of study and general freshman or sophomore level of the course. Due to course scheduling and student demand. COM1102 – Fundamentals of Speech 5 Credits Prerequisite: None The course combines communication theory with the practice of oral communication skills to develop awareness of the communication process. and emphasize critical skills in listening. Students are expected to prepare and give at least three substantial speeches. good health. HIS1102 – Culture. promote understanding of and adaptation to a variety of communication contexts. Note: The institution reserves the right to reschedule any course that is selected by fewer than ten students. Proven ways to retain nutrients are presented. Although the course number indicates the general level of study. looking at how different societies have procured sustenance. carbohydrates. 12 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. Courses numbered 200 – 300 are generally taken during a student’s second academic year. History and Food 5 Credits Prerequisite: None Few things are as basic to society and culture as food. writing for an audience. beginning with the Neolithic revolution that gave us agriculture and animal domestication and ending with the debates over diet and the looming food crises that plague us today. Students are introduced to the techniques of the writing process. socially and culturally. including dietary guidelines. unified. brainstorming. Included are pre-writing techniques. This course explores common myths about nutrition. vitamins. focusing topics. and expressive strategies. proofreading. The unit of credit is the quarter credit hour. Current issues in nutrition are reviewed. and how they have attached different meanings to what they consume.
mother sauces. Students will be exposed to a base understanding of profit and loss statements and how to track cost as it relates to the flow of food in various styles of industry establishments. Students will have the opportunity to apply introductory level culinary techniques as a component of a Le Cordon Bleu culinary education. vegetables. menu genres. and respect for the craft continue to enhance the student’s educational experience. Classical knife cuts and French classical cuisine terminology is built upon in this hands-on course. Proper use of commercial equipment and understanding of measurement. grains. culinary terminology. the three types of hazards. students will have the opportunity to learn basic principles guiding professional introductory cooking techniques. reading for comprehension and test taking are explored. commercial equipment and its intended uses. soups. The foundation for Le Cordon Bleu stocks and sauces are introduced in this class. The course also covers introduction to commercial kitchen cleaning and builds understanding for clean facilities as students complete their food safety and sanitation course. professionalism. Students discuss how to handle food safely from acquisition to service and are shown areas of opportunity to prevent foodborne illness throughout the flow of food. stress management. Lecture topics will include the history of the food service industry. Chefs. and the most common causes of food borne illness. The compilation of documents for inclusion in either print-based or digital portfolios is the capstone project in this Le Cordon Bleu course. LCBC120 – Culinary Foundations II 6 Credits Prerequisite: LCBC110 This hands-on course builds on the techniques and principles presented in Culinary Foundations I. recipe use. This exam is sponsored by the National Restaurant Association Education Foundation and administered at the school level. Interviewing skills. standards of professionalism. Lectures focus on the design and implementation of cost control measures and effective purchasing procedures. The course introduces students to the seven principles of HACCP and familiarizes students with the functions of various governing bodies that service this aspect of the industry.edu/Chicago | 13 . Basic food science principles.LCBC100 – College Success and Career Portfolio 1 Credit Prerequisite: None This college success class combines insight specific to both student success habits and gaining entry into the food service profession. Resume cover letter and reference page development for employment seeking presentation encompasses student outcomes. Le Cordon Bleu curriculum components will include analysis of the benefits of fabrication versus value added product purchasing and will encompass the student’s individual industry goals with simulated business modeling exercises. introduction to the elements of taste and flavor also drive daily lessons. Strategies for note taking. Key components of the course include discussion of chef tools. LCBC125 – Cost Control and Purchasing 3 Credits Prerequisite: None This course provides students with an understanding of cost control and purchasing as it applies to managing a professional food service operation. organization of working kitchens and volume food preparation. The budget on both a daily basis and a per event basis will be analyzed. speed and accuracy. Foundations include stocks. formulas. LCBC105 – Food Safety and Sanitation 3 Credits Prerequisite: None This course covers the principles of safe food handling. LCBC110 – Culinary Foundations I 4 Credits Prerequisite: None In this introductory course to the culinary arts. Students will take the ServSafe Food Safety nationally accredited food safety exam for certification. As with the entire Le Cordon Bleu curriculum desired sanitation. time management and personal finance management are discussed. and recipe adherence culminate a solid foundation for furthering basic competencies. A focus is placed on standards for safe food handling throughout the industry and the principles for managing sanitation in a foodservice operation. and egg cookery.
and presentation as a means to explore other cultures through the understanding of global culinary heritages. and variable cost management throughout the food service industry. frozen desserts. demonstration. quick breads. icings. This course also provides an opportunity for students to find their own style and further their depth of knowledge regarding how to transition what they see in the kitchen and what the customer sees in delivering of the final product. chocolates. Additional topics include cyclical menu development and business aspects of a catering operation. staff training.Le Cordon Bleu LCBC130 – Culinary Foundations III 6 Credits Prerequisite: LCBC120 This course builds on the techniques and principles demonstrated in previous courses. It combines lecture. holidays. LCBC210 – Cuisine Across Cultures 6 Credits Prerequisite: LCBC130 This hands-on lab course traces common global ingredients used in many regional dishes. Different classical mixing methods along with standard recipe adherence principles. preparation. Students examine food in the context of culture. Students will be expected to apply introductory plating techniques utilized in the foodservice industry and may begin to realize their own style as the taught Le Cordon Bleu techniques become more familiar. Students prepare and serve food in a variety of settings. The course also addresses current legal issues that employers face. and formula conversions. IL . menu mechanics. and sausage production are introduced and practiced. from the classical Le Cordon Bleu techniques taught earlier is enhanced in this stage of further advanced culinary training. lean and laminated dough's. how to schedule full and part time employees for staff retention and maximum scheduling efficiency. weddings. and the benefits of fixed. production. stirred and baked custards. smoking. theme parties. LCBC215 – Hospitality Supervision and Entrepreneurship 5 Credits Prerequisite: None This course provides fundamental principles in business plan development with areas concentrating on hospitality financials. and special events. 14 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. cookies. measurement. cakes. bakery sanitation and product storage is discussed. This hands-on production course covers three major areas in buffet and catering operations: business. and development of employees. butchery. candies and plated desserts. and fabrication used in cooking of a variety of meat and seafood products. LCBC160 – Catering and Buffet 6 Credits Prerequisite: LCBC110 Introducing classical and contemporary Garde Manger techniques are emphasized in this course. tarts. equipment. Industry applications are emphasized as described by both classical Le Cordon Bleu cuisine techniques and customer demand in the modern day bakery. Small sauce production. Students in this course will have an opportunity through research to better understand the demands of managing people in today’s diverse work force. LCBC150 – Baking and Pastry 6 Credits Prerequisite: LCBC110 This course covers the fundamentals of baking and pastry arts. Students have the opportunity to produce a variety of rich. The attitudes and tastes of the more global and knowledgeable customer sets a greater expectation of balance in a professional culinarian’s repertoire. which include terminology. history and the influences that cuisines have had on each other. and execution. Charcuterie methods including curing. geography. Students will have the opportunity to develop skills in the identification. Students will have an opportunity to combine learned kitchen skills with a sense of business and creativity. technology. The course approaches these operations in the areas of catering. forcemeats.
The student will have the opportunity to further develop and refine their culinary skills with 180 hours of progressive industry experience along side school approved food service professionals. The student will have the opportunity to further develop and refine their culinary skills during this additional 180 hours of progressive industry experience along side school approved food service professionals. mixed drinks. and wood aging. wine service presentation. pasteurization. The externship is the final applied component of the Le Cordon Bleu culinary program. food preservation. This course will also involve the exploration of culinary trends such as use of local ingredients. students have the opportunity to apply the skills taught throughout the curriculum. exploration into the various types of beverage service is emphasized. LCBC210 This course will focus on the evolution of cuisine from classical methods to contemporary methods. Honing the technical skills and creative interpretation of plate presentation are among the applications highlighted in this course. Upon completion of this course. A major profit center for the industry. The student will have the opportunity to broaden their sensory development and use critical thinking to formulate their own conclusions about flavor profiling. LCBC255 – Externship II 6 Credits Prerequisite: LCBC250 This second course is required of all degreeseeking culinary arts students. Focuses include wine. LCBC240 – Restaurant Rotation 8 Credits Prerequisites: LCBC160 or Vice President of Academic Affairs Consent. balance. The course shows the importance of responsible alcohol service and the management of the responsibility that stems from operating a food service establishment which operates with a liquor license.LCBC225 – Wine and Beverage 3 Credits Prerequisite: None This course provides the student with the foundations necessary to understand and appreciate beverage alcohol service. Other key components of the course include discussions on the processes involved in wine and spirit making including distillation. food pairing. Other activities that may be demonstrated or reviewed include tableside cooking. and alternative diets through recipe design. Students may stay with the same site chosen for LCBC250. and harmony while honoring the classical techniques even if using a more modern day delivery presentation. or they may explore an additional site. LCBC230 – Contemporary Cuisine 4 Credits Prerequisites: LCBC130 or Vice President of Academic Affairs Consent. Students are instructed in the art of wine evaluation. teas and after dinner liquors. coffees and teas. and the basic understanding of the geography and history of wine. by working in-school restaurant shifts or through participation in a simulated restaurant experience. LCBC250 – Externship I 6 Credits Prerequisites: All other required program courses must be completed prior to taking either of the externship courses unless permission is granted by the Vice President of Academic Affairs. the student should be able to create and execute a nutritionally balanced menu that targets a particular customer profile with an emphasis on flavor. or tableside salesmanship of coffees. specialty beverages and how a beverage type can identify an establishment. Students will be expected to complete their final skill-based practical exam during the course. LCBC230 In this final on-campus course. Chefs. Students may have the opportunity to demonstrate the understanding of restaurant service functions and professionalism at catered functions.edu/Chicago | 15 . Students will be exposed to both front of the house and back of the house functions and discussion will focus on how the importance in understanding both areas balances a professionally run food service establishment. cheese service presentation.
timing of production. Students will practice piping and décor appropriate to the production and decoration of wedding cakes. enriched doughs and various artisan breads. sweet dough. and recipe development will be included. 16 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. LCBK220 – Centerpiece. Consistency of product. LCBK120 – International Pâtisserie. Emphasis on the application of ingredient functions. and Brioche. product identification and recipe interpretation occurs throughout the module. nougatine and marzipan. Special emphasis placed on the study of ingredient functions. which include chocolate. Students will have the opportunity to apply basic baking techniques in the preparation of cookies. and weights and measures as applied to baking. stirred and baked custards. students will have the opportunity to develop their artistic talents in the creation of candies. Students explore a variety of mediums. product identification. LCBK110 – Baking Principles and Viennoiserie 6 credits Prerequisite: LCBK101 Students will have the opportunity to develop the knowledge. IL . showpieces and centerpieces. Through demonstration and practical experience. soufflé. cakes. and foamed cake methods.Le Cordon Bleu LCBK101 – Introduction to Pâtisserie & Baking Techniques 6 credits Prerequisite: None The course introduces the fundamental concepts. tempering chocolate. tarts basic custards and petit fours. chocolate. LCBK210 – Advanced Pâtisserie Techniques 6 credits Prerequisites: LCBK110 & LCBK120 This course focuses on concepts. LCBK230 – Advanced Showpiece and Confectionary Techniques 6 credits Prerequisite: LCBK220 Through demonstration and practical experience. crêpes. muffins. Traditional meringues. procedures and techniques necessary to produce elaborate celebration cakes. Cake Décor & Advanced Techniques 6 credits Prerequisite: LCBK210 The course introduces students to the relevant concepts. showpieces and centerpieces. sauce preparation. Focus will also be given to phyllo dough. procedures and techniques to produce plated desserts. nougatine and cooked sugar. two-stage. The fundamental production of classical European desserts. Students will have the opportunity to apply their acquired understanding of basic baking concepts and techniques to the preparation of breads. and garnishes. sabayon and frozen desserts are included. Cake Formula & Assembly 6 credits Prerequisite: LCBK101 Students will explore pâtés á choux. Bavarians and mousses. finish and decoration of cakes with various fillings and icings. The course emphasizes the preparation and assembly of finished desserts. cooked sugar. with emphasis on the method and production of Danish and croissant dough. assembly. The course will also include a Market Basket practical given in the last week covering all aspects learned in previous P&B lab classes. butter creams and Genoise sponge will be included. gum paste. Students will also have the opportunity to develop the skills and understanding of creamed. skills and techniques required for the production and presentation of basic yeast products. students will have the opportunity to develop their artistic talents in the creation of candies. skills and techniques of basic baking. The student will have the opportunity to develop skills in decorations made with pastillage. pastillage. The student should gain practical experience in the production.
linear behavior. learning theories. The student will have the opportunity to further develop and refine their culinary skills with 180 hours of progressive industry experience along side school approved food service professionals. It includes its history. MAT1121 – General Education Mathematics 5 Credits Prerequisite: None Students will have the opportunity to investigate historical and contemporary topics in mathematics as an introduction to the thinking process developed in the field. The student will have the opportunity to further develop and refine their culinary skills during this additional 180 hours of progressive industry experience along side school approved food service professionals. MAT099 – Basic College Mathematics No Credit Prerequisite: None This course provides students with a thorough grounding in those mathematical concepts and skills required in personal and career endeavors. representation and presentation of data and graphs. and various views of developmental psychology. PSY1102 – Introduction to Psychology 5 Credits Prerequisite: None This course provides an overview of psychology as a science and as an art. proportions. investigative and imaginative side. its creative. The topics will introduce the student to both the logical and precise nature of mathematics. This course does not count toward Degree requirements. It is a prerequisite for MATH120 only if placement test scores are not sufficient for direct placement into MATH120.LCBK250 – Externship I 6 credits Prerequisites: All other required program courses must be completed prior to taking either of the externship courses unless permission is granted by the Vice President of Academic Affairs. or they may explore an additional site. Students may stay with the same site chosen for LCBC250.edu/Chicago | 17 . production planning with regard to the mathematics of finance and geometry. abnormal behavior. The focus of the course is on mathematical reasoning and the solving of real-life problems. the scientific study of behavior. Placementtest scores determine who is required to participate in this course. Time is spent studying the adult as a developing organism. decimals. Topics included will be chosen from. Chefs. ratios and proportions. and percentages. classical and modern theories of personality development. as well as. theories of social development. the following: collection. It involves the study of properties and applications of integers. LCBK255 – Externship II 6 credits Prerequisite: LCBK250 This second course is required of all degree-seeking culinary arts students. but not limited to. fractions. The externship is the final applied component of the Le Cordon Bleu culinary program.
national origin.Le Cordon Bleu Admissions Information Non-Discrimination The school admits students without regard to race. Students who do not provide this proof within the first 30 days will be dismissed from the institution. Parents and/or significant others are encouraged to attend. each applicant must: • Complete an Application form. Additionally. Students are advised to request transcripts from previous institutions for evaluation of transfer credits three weeks prior to the start of the program. In addition. or any other factor prohibited by law. sexual orientation. IL . All applicants are required to complete a personal interview with an admissions representative. either in person or by telephone. where applicable). applicants must demonstrate their English and Math proficiencies through a combination of the following methods: • Submit official college transcripts indicating a C or better in the equivalent Admissions Policy Transfer Credit Policy Students seeking to transfer credit are responsible for having official transcripts forwarded to the Registrar’s Office for review at the time of enrollment. he or she is responsible for the tuition for such courses and therefore no refunds will be given. If a student enrolls in a course and attends before the transcript is received. All prospective students are required to request official high school or GED transcript. learn about the school’s equipment and facilities and to ask questions relating to the school’s curriculum and career objectives. marital status. GED or equivalent. All applicants must be beyond the compulsory school age and furnish proof of at least a high school diploma. • Possess a high school diploma or recognized equivalent. the Enrollment Agreement must also be signed by a parent or guardian). age. • Execute all enrollment documents including the Application form and Enrollment Agreement (if applicant is under 18 years of age. depending upon the distance from the school. This gives applicants and their families an opportunity to see and 18 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. disability. Admissions Policy Students should apply for admission as soon as possible in order to be accepted for a specific program and start date. ancestry. • Payment of application fee (nonrefundable unless applicant is denied admission or cancels application by written request to the President within three days of the school’s receipt of the application and fee). religion. color. Proof of Graduation All prospective students are required to provide proof of high school graduation or equivalency within the first 30 calendar days of their first term in order to remain in college. creed. • Sign a request for high school or GED transcript (and official college transcripts. The school reserves the right to reject applicants if the items listed above are not successfully completed. • Financial aid forms (if applicant wishes to apply for financial aid). gender. Personal interviews also enable school administrators to determine whether an applicant is a strong candidate for enrollment into the program.
Detailed information will be provided through our Admissions office. the student will be dismissed from the institution. Re-Entering Students Students who have previously attended the school will be subject to the same admission requirements and procedures as new applicants. If the situation occurs that a student is already attending classes at Le Cordon Bleu College of Culinary Arts in Chicago and verification of forged credentials arrives. Chefs. Results are used to identify students’ strengths and weaknesses. In these cases. prospective students will not be considered for admission and current students will be dismissed from school. Assessment may include reading comprehension. Le Cordon Bleu College of Culinary Arts in Chicago will not consider the document as proof of graduation. or SAT scores of at least 420 for Math and/or English. Students with foreign educational credentials must submit authentic foreign academic documents from all upper-secondary and postsecondary educational institutions. If the forged document was not used to admit the student. writing. • Submit official ACT scores of at least 17 for Math and/or English. In an effort to maintain a safe educational and working environment for students and staff of Le Cordon Bleu College of Culinary Arts in Chicago all prospective students who respond in the affirmative regarding prior criminal history may be subject to further review before final acceptance to Le Cordon Bleu College of Culinary Arts in Chicago is extended. submitted by a prospective student will be retained as property of the school and will not be returned to the prospective student.edu/Chicago | 19 . Policy on Forged/Altered Academic Documents from Foreign Institutions Foreign and Domestic Documents Le Cordon Bleu College of Culinary Arts in Chicago follows strict policies concerning academic integrity. High School Diplomas Le Cordon Bleu College of Culinary Arts in Chicago only accepts high school diplomas that were issued from a high school that is recognized by the State Board of Education from the state in which the high school is located. The school is authorized under Federal law to enroll nonimmigrant students. all fees paid to Le Cordon Bleu College of Culinary Arts in Chicago are refunded. and math. International Students International students are encouraged to apply for admission. All re-entering students must complete a new Enrollment Agreement and are charged the rate of tuition and fees in effect at the time of re-entry. Students whose native language is not English may be required to take the Test of English as Foreign Language (TOEFL) or demonstrate English proficiency through other measures established by the school. with the exception of the application fee for all students who reenter less than a year after leaving the school. foreign or domestic. An affidavit of financial support should be submitted.S. • Take the Le Cordon Bleu College of Culinary Arts in Chicago’s Math and/or English assessment for academic placement test. and the absence of that credential would make the student inadmissible.of MAT1120 General Education Mathematics and/or ENG1101 Composition. Prospective students who have completed a home schooling program or who have graduated from an alternative high school will have their credentials evaluated and verified for high school equivalency. Assessment for Academic Placement Le Cordon Bleu College of Culinary Arts in Chicago assesses incoming students to determine their readiness for college-level coursework. the student may be dismissed from school or placed on probation and any transfer credit already awarded from the forged credential will be taken away. If an applicant is not accepted to the institution. but was used to gain possible transfer credit. and to ensure that students possess or are helped to develop skills for academic success at Le Cordon Bleu College of Culinary Arts in Chicago. Students will need to submit their official ACT or SAT scores for review. Foreign credentials will be screened to ensure they are equivalent to a high school diploma. All documents should be accompanied by an English translation and evaluation. Foreign educational credentials will be verified through a Le Cordon Bleu College of Culinary Arts in Chicago approved foreign credential evaluation agency. to assist in advisement of course selection. All applicants must meet the same admission requirements as U. Forged Documents Any forged/altered academic document. Le Cordon Bleu College of Culinary Arts in Chicago reserves the right to reject applicants if the items listed above are not successfully completed. citizens. the following applies: If the forged document was used to admit the student. These students will not be considered for admission. The documentation will not be returned to the student/prospective student. Students may be exempted from some parts of the assessment based on their ACT or SAT scores. If it is determined that a high school diploma does not meet this requirement.
Every student is entitled to apply for a Federal Pell Grant. and all necessary documentation completed. FFELP loans are made by a lender. FAFSA applications are processed through the Department of Education and all information is confidential. Federal Grad PLUS and Federal Consolidation Loans. State Grant The Monetary Award Program (MAP) is a grant program funded by the State of Illinois. Le Cordon Bleu College of Culinary Arts in Chicago administrates its financial aid programs in accordance with prevailing federal and state laws and its own institutional policies.gov). This application is available on-line at Le Cordon Bleu College of Culinary Arts in Chicago’s website (www. which takes into consideration family size. before the aid can be applied toward tuition and fees. IL . due to limited funding. if applicable) must complete a Free Application for Federal Student Aid (FAFSA) each year. Financial aid must be approved. In order to remain eligible for financial aid. such as a bank. and the available repayment plans. FSEOG award resources are exhausted early in the year. The Federal Pell Grant makes it possible to provide a foundation of financial aid to help defray the cost of a postsecondary education.edu or at http://fafsa. or savings and loan association.Le Cordon Bleu Financial Aid Information Financial Assistance Financial Aid is available for those who qualify. The MAP grant program provides grant assistance to eligible students demonstrating financial need. An applicant must be a legal resident of Illinois and meet the eligibility requirements as established by the State of Illinois. Several components are used to determine eligibility. Ford Federal Direct Loan (Direct Loan) Program and the Federal Family Education Loan (FFEL) Program. Students may have to apply for financial aid more than once during the calendar year. The federal government allocates FSEOG funds to participating schools. income and resources to determine need. Le Cordon Bleu College of Culinary Arts in Chicago participates in a variety of financial aid programs for the benefit of students. Direct Loans are available through the U. Financial aid is awarded on an award year basis. to ensure full year consideration for an award. of funds and the school will determine to whom and how much it will award based on federal guidelines. Federal Supplemental Educational Opportunity Grant (FSEOG) The FSEOG is a grant program for undergraduate students with exceptional need with priority given to students with Federal Pell Grant eligibility. Government rather than through a bank or other financial institution. Students must be accepted at Le Cordon Bleu College of Culinary Arts in Chicago before financial aid packages can be estimated and processed. The MAP formula is used to distribute the appropriated grant funds so that the neediest students receive grant assistance. Failure to do so could jeopardize the student’s financial aid eligibility. depending on their date of enrollment. It is recommended that students apply for financial aid as early as possible in order to allow sufficient time for application processing. Students who need additional information and guidance should contact the Financial Aid Office.ed. depending on the length of the program it may be necessary to re-apply for aid for each award year. Unlike loans. Funding for the MAP grant is limited. Federal PLUS. Often. an applicant must apply early.chic. some aspects of the application process. How to Apply Students who want to apply for federal aid (and state aid. Eligibility is determined by a standard federal formula. and the amount of money appropriated by Congress to fund the program. credit union. the Federal Pell Grant does not usually have to be paid back. Students must meet the eligibility requirements of these programs in order to participate. Both programs offer Federal Stafford. Financial Aid Programs Federal Pell Grant This grant program is designed to assist needy undergraduate students who desire to continue their education beyond high school. Federal Student and Parent Loans The Department's major form of self-help aid includes loans to students and parents through the William D. The actual amount of the award is based upon the cost of attendance. a student must maintain satisfactory academic progress as defined in this catalog. therefore. The major differences between the two programs are the source of the loan funds.S. enrollment status. This is a limited pool 20 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. Students are responsible for providing all requested documentation in a timely manner.
0 on a 4. withdraws from school. Chefs.S citizens (or eligible non-citizens) and receiving a Federal Pell Grant during the award year. be U. However. Students interested in Veteran’s Educational Benefits should contact either the campus certifying official or the Financial Aid Department. books and supplies) and indirect (room. Eligible students must maintain satisfactory academic progress and all applicable eligibility requirements to continue receiving Veterans Educational Benefits. Interest rates may vary and are typically based on the prime rate or the Treasury Bill rate. • Candidates must apply and be accepted for admission to Le Cordon Bleu College of Culinary Arts in Chicago to be eligible. as determined by the Department of Veterans Affairs.0 scale. or community service related. Federal Work Study (FWS) FWS is a financial aid program designed to assist students in meeting the cost of their education by working part-time while attending school. A credit check on the parent borrower is required and either or both parents may borrow through this program. Academic Competitiveness Grant (ACG) The Academic Competitiveness Grant (ACG) is available to students who have successfully completed a rigorous High School program (as defined by the Secretary of Education). Ford Federal Direct PLUS Loan is a low-interest loan available to parents of dependent undergraduate students. Veteran Education Benefits Le Cordon Bleu College of Culinary Arts in Chicago is approved by the applicable State Approving Agency for Veterans Affairs. Contact the specific lender for more information. These loans are not based on need but when combined with other resources. cannot exceed the student’s cost of education. off-campus.Yellow Ribbon Program. or falls below half-time enrollment status.edu/Chicago | 21 .va. a provision of the Post-9/11 Veterans Educational Assistance Act of 2008. Private Loans Various lending institutions offer loans to help cover the gap between the cost of education and the amount of federal and state eligibility. • The Yellow Ribbon Grants are applied as a credit to the student’s account and no cash payments will be awarded to the student. Students must be enrolled at least half time. The ACG provides funding for the first and second academic year of undergraduate study. To be eligible for the grant a candidate must be accepted for admission to Le Cordon Bleu College of Culinary Arts in Chicago.gov). be eligible for Chapter 33 Post 9/11 veterans benefits at the 100% rate. Federal Direct Parent PLUS Loans The William D. Le Cordon Bleu College of Culinary Arts in Chicago has established a Yellow Ribbon Grant.gibill. The conditions are as follows: • Candidates must be either an eligible Veteran or a Dependent of an eligible Veteran who meets the Chapter 33 Post-9/11 GI Bill Transferability requirements www. transportation and personal expenses) education related expenses. The number of positions available may be limited depending upon the institution’s annual funding allocation from the federal government. Veterans who are unsure of their benefit eligibility or have additional eligibility questions should contact the Veterans Administration at 800-827-1000 or 888-GI Bill-1 (1-888-4424551) or go to: http://www. The loan must be used to pay for direct (tuition and fees. complete the appropriate Le Cordon Bleu College of Culinary Arts in Chicago attestation form and allow for the verification of their Chapter 33 Post9/11 eligibility via a DD-214 Member-4. Yellow Ribbon Grant In accordance with the VA .Federal Stafford Federal Stafford loans are low-interest loans that are made to the student. parents may request deferment of payments while the student is attending at least half time. Second year students must also have a cumulative grade point average (GPA) of at least 3. Repayment begins six months after the student graduates.gibill.va. and participates in many Veteran’s Educational Benefit programs.gov/. A candidate must demonstrate financial need to be awarded FWS. A cosigner may be required to meet the loan program’s credit criteria. board. Repayment begins within 60 days of final disbursement of the loan within a loan period. Certificate of Eligibility or comparable government document. Positions may either be on-campus. Subsidized loans are based on need while unsubsidized loans are not. Eligibility and amounts are determined on an annual basis and are subject to change.
Replacement Cards: Students will receive their first LCB Advantage Card for free. IL .com and choose their refund preference. Le Cordon Bleu College of Culinary Arts in Chicago is committed to assisting military students in determining the best options available to them. No portion is refundable. The conditions are as follows: • The Lifelong Learning Grant is used exclusively toward program charges. your students will become eligible to win a scholarship to attend Le Cordon Bleu College of Culinary Arts in Chicago. By entering the competition. If a student elects to open an account through Higher One. The grant is non-transferable and non-substitutable. Physical Check 2.000. All students. The grant is not to exceed 10% of the student’s current or future charges.lcbadvantagecard. each student will be able to log in to www. • The Yellow Ribbon grant is awarded for each period in the program that the student is determined eligible and where the grant is needed. Please also review the enclosed Competition Guidebook for additional information and details regarding the Future Chef of America Competition. Set up a checking account through Higher One and their partner bank 22 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. Below is an overview of the Competition format. visit www. To receive additional information on veterans educational benefits eligibility. For a list of fees associated with the usage of this card. • The Yellow Ribbon Grant is nontransferrable and non-substitutable and cannot be combined with any other institutional grant at Le Cordon Bleu College of Culinary Arts in Chicago. Future Chef of America High School Culinary Scholarship This opportunity will allow current High School Seniors to get a jump start on their career training in the exciting foodservice and hospitality industry. The grant will be applied against an outstanding current or future charge at Le Cordon Bleu College of Culinary Arts in Chicago’s discretion.lcbadvantagecard. You may also visit the VA website at hppt://www. Interested candidates should contact the Student Finance Department for further information regarding the details of the Lifelong Learning Grant.va. scholarships. All replacement cards will carry with them a $15 fee that will need to be paid back to Le Cordon Bleu Schools North America. • Students must attend the qualifying session prior to the grant being awarded. • The Lifelong Learning Grant is awarded proportionately over each payment period in the program.gibill. and timeline. Le Cordon Bleu College of Culinary Arts in Chicago graduates that enroll in one of the following programs: Associate of Applied Science in Le Cordon Bleu Culinary Arts. The three options are: 1. Scholarship Le Cordon Bleu College of Culinary Arts in Chicago Le Cordon Bleu Program Lifelong Learning Grant The purpose of the Lifelong Learning Grant is to recognize Le Cordon Bleu College of Culinary Arts in Chicago graduates who have achieved certificate or associate degree completion and intend to pursue an additional certificate or associate degree.Le Cordon Bleu • The Yellow Ribbon Grant is used exclusively towards current program charges.com.gov. • Candidates must apply and be accepted for admissions into one of the following programs: – Associate of Applied Science in Le Cordon Bleu Culinary Arts – Associate of Applied Science in Le Cordon Bleu Pâtisserie and Baking – Certificate in Le Cordon Bleu Culinary Arts • All grants are applied as a credit to the student’s program cost account and no cash payments will be awarded to the student. LCB Advantage Card Le Cordon Bleu Schools North America has partnered with the financial services company Higher One to provide our students with electronic options for receiving their stipend/credit balances (payments/financial aid received in excess of what the school has charged). the LCB Advantage Card will become a fully functioning checking account card. please contact the Veterans Administration at 1-800-827-1000 or 1-888-GI Bill-1(1-888442-4551). upon posting attendance in class. Associate of Applied Science in Le Cordon Bleu Pâtisserie and Baking or Certificate in Le Cordon Bleu Culinary Arts are eligible for a grant of $2. will have a LCB Advantage Card mailed to their address on file with the institution. Upon receipt of this card. ACH into their personal checking account 3.
except for the nonrefundable Application Fee. The menu will be comprised of a salad and an entrée (with a protein. All requests for cancellation by the Student must be made in writing and mailed or hand delivered to the appropriate campus location noted on the top of the Agreement. Sundays. Refund Policy Refunds are made for a student who withdraws or is withdrawn from Le Cordon Bleu College of Culinary Arts in Chicago prior to the completion of his/her program and is based on the tuition billed for the term in which the Student withdraws. according to the schedule set forth below. Applications will be evaluated according to the following criteria: • 10% Overall presentation and organization of Application • 90% Essay Essays will evaluated using the following criteria: • Sense of passion and commitment to a career in culinary arts and/or hospitality industry • Clarity of ideas and thoughts • Overall presentation and strength of message Final Competition Rules and Requirements: Le Cordon Bleu College of Culinary Arts in Chicago will select 10 finalists from the total applicant pool. and name of High School) in your application. All 10 Finalists at each school will receive a monogrammed Chef’s Jacket.chic. Chicago. These Scholarships are not valid for use at any other institution. There will be no further obligation for any charges attributed to any term beyond the term of withdrawal. The application can be completed online at: (www. 60610). If sending in by mail. monogrammed Chef’s Knife. or the Scholarship will be forfeited. Chestnut.edu) or can be sent by mail to: (361.Competition Format The competition consists of two phases: 1. address. The date from which refunds will be determined is the last date of recorded Chefs. Any books. IL. gift certificate. incomplete applications will not be accepted. the scholarships will be applied to the students’ second academic year. he/she must complete a student withdrawal form with the Registrar. Preliminary Phase: Current High School seniors submit the entry form and all required application materials to Le Cordon Bleu College of Culinary Arts in Chicago.edu/Chicago | 23 All Scholarships awarded will be applied toward tuition at Le Cordon Bleu College of Culinary Arts in Chicago. email. The following Scholarship Awards will be made at Le Cordon Bleu College of Culinary Arts in Chicago: First Place: Second Place: Third Place: $10. will be refunded. W. all monies. Please contact your Student Finance Representative with any questions. Upon starting classes. equipment.000 $2. and starch). 2. vegetable. Le Cordon Bleu College of Culinary Arts in Chicago will review the materials and choose 10 candidates to advance to the Final Competition. The prepared dishes will be assessed by a panel of Chefs. Refunds will be based on the total charge incurred by the Student at the time of withdrawal. If this Agreement is not accepted by Le Cordon Bleu College of Culinary Arts in Chicago or if Le Cordon Bleu College of Culinary Arts in Chicago cancels this Agreement prior to the first day of class attendance. Preliminary Competition Rules and Requirements Applicants must complete the following requirements to enter the preliminary competition: • An essay (75-150 words) stating “Why I want to be the next Future Chef of America” • A current high school transcript (unofficial transcripts are satisfactory) • A completed Entry Form with contact information All application materials must be completed. When a Student withdraws from the institution. please include a cover page. A Student who cancels after 72 hours but prior to the Student’s first day of class attendance will receive a refund of all monies paid. The recipient of the Scholarship must enroll within 6 months of receiving the award. and a page of contact information (name.000 $5. not the amount the Student has actually paid. phone. table of contents. and legal holidays) after signing the Agreement will receive a refund of all monies paid. Tuition and fees paid attributable to any term beyond the term of withdrawal will be refunded in full.500 Cancellation Policy A Student who cancels this Agreement within 72 hours (until midnight of the third day excluding Saturdays. and a Certificate of Merit for their achievement and participation. including the Application Fee. Final Competition: Contestants in the Final Competition will be required to prepare and present a two-course menu (which is outlined in the competition guide book). . and/or uniforms that have been issued are nonrefundable.
then the student (or parent. Title IV funds must be returned to the program based upon a tuition refund or if the student received an overpayment based upon costs not incurred but for which Title IV was received. this balance will be due immediately. This calculation will be based on the student’s last date of attendance and the date the school determines that the student has withdrawn from school (see withdrawal 24 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. Federal Pell Grants. the student may have an outstanding balance due the school that is greater than that which was owed prior to withdrawal. Refunds will be made within 30 calendar days of the notification of an official withdrawal or date of determination of withdrawal by the institution. if a Federal Parent PLUS Loan) will be notified of the amount that must be returned or paid back. Other grant or loan assistance authorized by Title IV of the HEA. the remaining grant and loan funds. the school will determine the student’s withdrawal date based upon federal regulations and institutional records. if a Federal Parent PLUS Loan) must return or repay. unless a cash payment agreement for this balance has been approved by Le Cordon Bleu College of Culinary Arts in Chicago. I am subject to the Return of Title IV Funds policy noted below which may increase my balance due to Le Cordon Bleu College of Culinary Arts in Chicago. ACG 4. Schools are required to determine Title IV funds that must be refunded based upon the percentage of the payment period completed prior to withdrawing. as appropriate. Withdrawal Date The withdrawal date used to determine when the student is no longer enrolled at Le Cordon Bleu College of Culinary Arts in Chicago is the date indicated in written communication by the student to the Registrar’s Office. b. 0% of tuition retained by the institution 20% of tuition retained by the institution 70% of tuition retained by the institution 100% of tuition retained by the institution policy). If a student does not submit written notification. Therefore. Credit balances due to the Student of less than $25 (after all refunds have been made) will not be refunded to the Student/lender unless requested by the Student. Stafford Loans a. federal regulations require that the school return Title IV funds disbursed for the payment period or period of enrollment and used for institutional costs in the following order: 1. 2. or the date of dismissal for a student who is dismissed by the institution.Le Cordon Bleu If the Student withdraws or is dismissed from the course of instruction or if this Agreement is otherwise terminated. For Federal student loan reporting purposes. Federal SEOG 5. the student’s last date of attendance will be reported as the effective date of withdrawal for both official withdrawals and those who do not complete the official withdrawal process. Please note that the above policy may result in a reduction in school charges that is less than the amount of Title IV financial aid that must be returned. Subsidized FFELP Stafford loans. Once the amount of Title IV financial aid that was not earned has been calculated. 3. IL . a refund will be made according to the following rules: During week 1 of class During weeks 2 through 4 of class During weeks 5 through 6 of class During weeks 7 through end of payment period attendance. I understand that if I withdraw or am withdrawn prior to the end of the term. Unsubsidized FFELP Stafford loans. If the amount of unearned Title IV financial aid disbursed exceeds the amount that is returned by the school. If there is a balance due to Le Cordon Bleu College of Culinary Arts in Chicago after all Title IV funds have been returned. Return of Title IV Funds A recipient of federal Title IV financial aid who withdraws or is dismissed from school during a payment period or period of enrollment in which the student began attendance will have the amount of Title IV funds they did not earn calculated according to federal regulations. as appropriate. The student (or parent.
Each institution has its own policies governing the acceptance of credit from other institutions such as Le Cordon Bleu College of Culinary Arts in Chicago. Students seeking to transfer credit are responsible for having official transcripts forwarded to Le Cordon Bleu College of Culinary Arts in Chicago for review. Students seeking to transfer credits earned at Le Cordon Bleu College of Culinary Arts in Chicago to another institution should contact the other institution to which they seek admission to inquire as to that institution’s policies on credit transfer. However. and it should not be assumed that any credits for any courses described in this catalog can be transferred to another institution. Residency Requirements Students are required to earn a minimum of 75% of their credits in residence at Le Cordon Bleu College of Culinary Arts in Chicago. Courses taken at the previous institution must be determined by Le Cordon Bleu College of Culinary Arts in Chicago to be sufficiently equivalent to courses offered at Le Cordon Bleu College of Culinary Arts in Chicago. Le Cordon Bleu College of Culinary Arts in Chicago must determine that those courses are applicable to their program of study at Le Cordon Bleu College of Culinary Arts in Chicago. or an appropriate combination of all three constitutes one quarter hour of credit. Students must petition for transfer credit with the Registrar’s Office as soon as possible after admission.S. or 30 externship hours. A minimum of 10 lecture hours of not less than 50 minutes each plus outside reading and/or preparation. Students may also be required to submit a school catalog. 20 laboratory hours. Department of Education may be granted transfer credit.Academic Information Unit of Credit The quarter credit hour is the unit of academic measurement used by Le Cordon Bleu College of Culinary Arts in Chicago for students starting their program in 2009. at the sole discretion of Le Cordon Bleu College of Culinary Arts in Chicago. Transfer of Credit to Other Schools Le Cordon Bleu College of Culinary Arts in Chicago’s provides information on other schools that may accept credits for course work completed at Le Cordon Bleu College of Culinary Arts in Chicago towards their programs. Le Cordon Bleu College of Culinary Arts in Chicago does not imply or guarantee that credits completed at Le Cordon Bleu College of Culinary Arts in Chicago will be accepted by or transferable to any other college.edu/Chicago | 25 . Transfer of Credit to Le Cordon Bleu College of Culinary Arts in Chicago Students who previously attended an accredited college or university recognized by the U. Only courses in which the student earned a grade of ‘C’ or above will be considered for transfer. In addition. The Student Accounts Office will make the appropriate tuition adjustment. or institution. Chefs. university. Students who receive transfer credit will have the program tuition charge prorated based upon the remaining number of credits the student must earn in order to graduate.
75–2. documentation of the absence. For example. the practical is to be taken on the day and time as assigned by the instructor. term papers. a 4.99 2.0 quality points [credit value of course (4) times quality point value of ‘B’ (3)].50–1. Course grades are based on the quality of work as shown by written tests. quarter.49 2. will be administratively withdrawn from the program. Make – up of a final or practical exam must be approved in writing by either the Department Chairperson or the Vice President of Academic Affairs and Student Services by submitting written Grading Chart Letter Code A AB+ B BC+ C CD+ D F I PR TC W WF L Incomplete Proficiency/Life Experience Credit Transfer Credit Withdrawn Withdrawn—Failure Leave of Absence Description Included in Credits Earned Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes No No Yes Yes No No No Included in Credits Attempted Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes No Included in CGPA Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes No No No No Yes No Quality Points 4. If granted. Students who are not in attendance for any portion of a class will accrue time absent calculated in percentage increments of 25. Grading System Grade reports are available to students online through the Student Portal at the completion of each (term.50–2.49 0. or semester). The school reserves the right to extend the 21 day timeframe due to extraordinary circumstances that affects the entire student population. The Make-up Policy Make-up work may be arranged at the discretion of the instructor by submitting supporting written documentation of the absence.99 3.74 1.74 2.00–3. and projects as indicated on the course syllabus. Students who do not achieve satisfactory attendance may earn a failing grade on their transcripts and may be required to repeat the course. As part of the course requirements.50–3. Students who have been absent from all their scheduled classes for more than 21 calendar days.99 N/A N/A N/A N/A 0.Le Cordon Bleu Attendance Policy Regular classroom attendance is not only an essential ingredient for academic achievement.74 3.00–0.00–2. Absences will include tardiness or early departures. but is also a fundamental building block for success in the hospitality industry after graduation. not including scheduled Institute holidays or breaks.49 1.00 N/A 26 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. 50.00 3. laboratory work. The school will withdraw any student who has not been in attendance for 21 consecutive days.0 credit course with a grade of ‘B’ would earn 12. Earned quality points are calculated for each course by multiplying the quality point value for the grade received for the course times the credit hour value of the course.75–3. IL . or 100 percent of the class period as reflected on each daily roster.00–1.75–1. students must attend at least 80 percent of the scheduled time for each course in order to achieve satisfactory attendance. module.99 1.
recorded as ‘PR’ on the transcript. To receive an incomplete (‘I’).edu/Chicago | 27 . or ‘WF’ is received. ‘WF’ (withdrawn/failure) are counted as hours attempted. A fee will be charged to repeat a class (see addendum for details). Advanced Placement (AP). the student must petition to Le Cordon Bleu College of Culinary Arts in Chicago. Incomplete grades that are not completed within eight (8) business days after the beginning of the next session will be converted to an ‘F’ earned in the course and will affect the student’s CGPA accordingly. Students are responsible for having official documentation of certification exam results forwarded to Le Cordon Bleu College of Culinary Arts in Chicago for evaluation. The original grade will include a double asterisk indicating that the course has been repeated. for certain courses may be granted to students who achieve acceptable scores on specific nationally recognized exams such as CLEP. for an extension to complete the required coursework. Students will only be allowed to repeat courses in which they received a ‘D’ or below. are calculated in the student’s maximum time frame of attendance. ‘W’. The student must be able to pass the course with the completed work. Le Cordon Bleu College of Culinary Arts in Chicago reserves the right to extend the time needed to fulfill the incomplete. he or she should write a letter of appeal no later than seven (7) days following the end of the course explaining the reasons for the dispute to the Vice President of Academic Affairs who will investigate the dispute and recommend a decision. National Proficiency Exams Proficiency credit. The student must repeat any required course in which a grade of ‘F’. Proficiency credit for certain courses may be granted to students who hold current specific industry-recognized professional certification. ‘TC’ and ‘PR’ credits are included in the maximum time in which to complete but are not counted in the CGPA and the rate of progress calculation. and are included on the student’s transcript. grades of ‘F’ (failure). The Vice President of Academic Affairs will issue the student a final decision within five (5) business days. ‘W’ (withdrawn). If the student is unable to resolve the dispute with instructor. A score of three (3) or better on the AP examination is required for proficiency credit. Students who disagree with a grade they have received should contact the instructor if they wish to discuss their concern. In the case of a ‘D’ or ‘F’. Evaluations and supporting documentation will be retained in the student’s academic file. Developmental courses are offered at no additional charge. before the last day of the course.Cumulative Grade Point Average (CGPA) is calculated by dividing the total earned quality points by the total credits completed. Withdrawal after 75% of the scheduled course will result in the student receiving a ‘WF’. Credit for AP coursework is based solely upon the student’s performance on Chefs. and DANTES. the average of the new grade and the original grade is calculated into the CGPA. A ‘W’ will not be awarded after 75% of the scheduled course. Application of Grades and Credits The chart on the previous page describes the impact of each grade on a student’s academic progress. The American Council on Education (ACE) recommendations are used when awarding CLEP or DANTES credit. For calculating rate of progress (see below). The grades for these courses are not included in the student’s grade-point average nor may they be used to meet graduation requirements. Both original and repeated credits will be counted as attempted credits in rate of progress calculations. the national examination administered by the College Board. Le Cordon Bleu College of Culinary Arts in Chicago offers additional courses in math and English to assist those students who need assistance in developing their skills in these particular areas. but are not counted as hours successfully completed. Such certifications will be evaluated by the Vice President of Academic Affairs or designee for proficiency credit.
including transfer credit. For example. The student is able to transfer 30 external credits and 10 credits earned in program A into program B. Program B requires 180 credits to graduate. the maximum time frame for this student’s new program at institution B will be one and half times (150%) x 180 = 270 credits.25 1.5 2. they must maintain the minimum CGPA for that level at the end of each grading period until such time as they reach the next level of review. but will be considered as credits attempted and earned in the time frame calculation. Thus. The 30 external transfer credits will be added to the attempted and earned credits when the time Maximum Time in Which to Complete Minimum CGPA Required 1. Once students reach a review point. The maximum allowable attempted credits are noted in the table below. As with the determination of CGPA. IL . a student transfers from institution A to institution B. or 150%. Certificate Programs Credits Attempted 0 . These will be reviewed at the end of each grading period after grades have been posted to determine if the student’s CGPA is in compliance. a student must successfully complete at least 67% of all credits attempted in order to be considered to be making satisfactory academic progress.15 credits 16 .0 Associate of Applied Science in Le Cordon Bleu Culinary Arts Associate of Applied Science in Le Cordon Bleu Pâtisserie and Baking 148 Certificate in Le Cordon Bleu Culinary Arts 55 How Transfer Credits/Change of Program Affect Satisfactory Academic Progress (SAP) Credit that has been transferred into the institution by the student has no effect on the percentage of completion calculation in the SAP.5 2. When a student elects to change a program at Le Cordon Bleu College of Culinary Arts in Chicago the student’s earned credits and grades will be transferred into the new program as applicable. Thus. a student transfers from program A to program B. Transfer credits from another institution that are applicable to the new program of study will not be calculated in the grade point average or rate of progress. For example.0 A student is not allowed to attempt more than 1. nor does it have any effect on the grade point average requirement for the 28 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. SAP.30 credits Rate of Progress Toward Completion Requirements In addition to the CGPA requirements. The 30 transfer hours will be added to the attempted and earned hours when the time frame is being calculated. of the number of credits in their program of study. These requirements are noted in the tables below. The student is able to transfer 30 credits that she earned at institution A into a program at institution B. Transfer credit is considered when computing the maximum timeframe allowed for a program of study.45 credits 46 credits – graduation or maximum allowable credits reached 1.15 credits 16 . the maximum time frame for this student’s new program will be one and half times (150%) x 180 = 270 credits.Le Cordon Bleu CGPA Requirements Students must meet minimum CGPA requirements at specific points during their enrollment in order to be considered making satisfactory academic progress. The requirements for rate of progress are to assure that students are progressing at a rate at which they will complete their programs within the maximum time frame.5 times. The program requires 180 credits to graduate. Credits attempted are defined as those credits for which students are enrolled in and have incurred a financial obligation. Credits earned at the school in the original program of study that apply to the new program of study will be used when computing grade point average. Program Maximum Allowable Credits 153 Associate Degree Programa Credits Minimum Attempted CGPA Required 0 . the completion requirements will be reviewed at the end of each term after grades have been posted to determine if the student is progressing satisfactorily. rate of progress and maximum time frame.
Appeal A student who fails satisfactory academic progress after being placed on probation will be academically dismissed. a student must have earned a minimum of a 2. students are considered to be making satisfactory academic progress and remain eligible for financial aid. attendance. A student may be required to wait at least one term before they are eligible for reinstatement. Students on Warning or Probation must participate in academic advising as deemed necessary by the institution as a condition of their academic monitoring. Reinstatement A student who did not complete the prior term who was academically dismissed may apply for reinstatement to the institution by submitting a written request to the Vice President of Academic Affairs. A student who raises their CGPA and rate of progress at or above the minimums will be removed from Probation and returned to regular status. Students who fail to comply with these requirements may be subject to dismissal even though their CGPA or rate of progress may be above the dismissal levels. will be charged tuition consistent with the existing published rate. If a student does not meet the minimum CGPA or rate of progress requirements at the time of evaluation. the student will be dismissed from school. The Conduct Policy section of this catalog describes other circumstances that could lead to student dismissal for non-academic reasons.0 CGPA and must have successfully completed all required credits within the maximum credits that may be attempted. Warning and Probation At the end of each term after grades have been posted. Students are ineligible to receive Title IV Funds while in Dismissal status. the student will be dismissed from the school. and the student’s commitment to complete the program. Chefs. rate of progress and the time frame calculations. or will be placed on Probation if they continue to fall below the specified values.edu/Chicago | 29 . If at any point it can be determined that it is mathematically impossible for a student to meet the minimum requirements. Graduation Requirements In order to graduate. The decision regarding readmission will be based upon factors such as grades. will be charged tuition according to the original Enrollment Agreement and will be eligible to apply for federal financial aid. please refer to the grievance policy within this catalog. The decision of the Committee is final and may not be further appealed. The student must explain what circumstances contributed to his/her academic problem and what plans the student has to eliminate those potential problems in the future. • Students in the AAS program(s) will be placed on Warning immediately after the first block in which the CGPA or the rate of progress falls below the values specified in the tables above. conduct. • Students on Probation will be evaluated at the end of their second term of monitoring. For the appeal of non-academic dismissals. During the periods of Warning and Probation. • Students in the Certificate program(s) will be placed on Probation immediately after the first block in which the CGPA or rate of progress falls below the values specified in the tables above. student account balance.frame is being calculated and the 10 credits earned in program A will be included in the grade point average. At the end of the next block. A student who is academically dismissed after the completion of the term who successfully appeals prior to the start of the next term will not have to sign a new Enrollment Agreement. The Conduct Policy section of this catalog describes other circumstances that could lead to student dismissal for non-academic reasons. and will be eligible to apply for federal financial aid. Dismissed students who are readmitted will sign a new Enrollment Agreement. Any appeal must be submitted in writing to the Academic Review Committee within 5 days of the date of the letter informing the student of his/her status. The student is placed in a pending dismissal status and will be allowed to continue attending class until a final decision is rendered by the Academic Review Committee. At the end of the next block. the student will be removed from Warning and returned to regular status if they meet or exceed the minimum standards. each student’s CGPA and rate of progress is reviewed to determine whether the student is meeting the above requirements. The request should be in the form of a letter explaining the reasons why the student should be readmitted. Students must also be current on all financial obligations in order to participate in a graduation ceremony and receive official final transcripts. Notification of academic dismissal will be in writing. the student will be removed from Probation and returned to regular status if they meet or exceed the minimum standards. A tuition refund may be due in accordance with the institution’s stated refund policy. A tuition refund may be due in accordance with the institution’s stated refund policy.
Student Portal The student portal is a secure website that allows a student access to his or her information including schedule. full-text. New students are required to attend regardless of their prior college experience. Orientation facilitates a successful transition into Le Cordon Bleu College of Culinary Arts in Chicago. instructional guides for using electronic library resources and much more. Student Handbooks are distributed and explained at this session. grades. students are acquainted with the campus. Students are welcome on the campus any time during office hours to take advantage of the variety of services provided by Le Cordon Bleu College of Culinary Arts in Chicago. Instructional materials for students and faculty are designed to enhance information literacy skills. At orientation. The directors of the administrative departments explain the ways in which they assist students and clarify students’ rights and responsibilities. and reference materials. CECybrary The CECybrary is an Internet-accessible information center committed to facilitating the lifelong learning and achievement of the Career Education Corporation community. all new students attend an orientation program. the faculty and their peers. A full-time librarian located at corporate headquarters manages the CECybrary. the administrative staff. thus enhancing their networking opportunities in the industry. account balance and activity. and much more. students will be issued a Student Number that can be used to gain access to the student portal. Upon acceptance to Le Cordon Bleu College of Culinary Arts in Chicago. Le Cordon Bleu College of Culinary Arts in Chicago staff is also available on a daily basis to assist students with financial aid. IL . 30 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. school events. and help prepare the instructional materials that are on the Web site. Student Orientation Prior to beginning classes at Le Cordon Bleu College of Culinary Arts in Chicago. peer-reviewed articles from scholarly journals and full-text electronic books. Students are encouraged to discuss academic as well as job-related concerns with both the VP of Academic Affairs/the Director of Student Services.Le Cordon Bleu Student Services Information Student Services Le Cordon Bleu College of Culinary Arts in Chicago welcomes students to discuss any issues or concerns with any member of the faculty or staff. and/or faculty. and academic advisement. books. employment assistance. Le Cordon Bleu College of Culinary Arts in Chicago encourages students to network with graduates as well as instructors and peers in their classes. school contact information. links to Web sites relevant to each curricular area. The “virtual” collection is carefully selected to support students as they advance through their programs of study and include quality. The librarians at the various CEC colleges participate in selecting the electronic resources and Web site links. This “virtual library” contains a collection of full-text journals. Le Cordon Bleu College of Culinary Arts in Chicago offers this capability so that it’s easy for our students to be in touch with us and enhance their college experience.
campus. Transcripts An official transcript is maintained for each student. licensure and/or certification for employment in some positions. which is outlined in Le Cordon Bleu College of Culinary Arts in Chicago Student Handbook.edu/Chicago | 31 . Students must use their Student Portal ID to access the CECybrary. Le Cordon Bleu College of Culinary Arts in Chicago Student Handbook is distributed at orientation and is available on the Student Portal. Career Services During the admissions interview.Students at all CEC colleges have access to the CECybrary from their campus location and from home. The graduate placement assistance process intensifies as students near graduation. Chefs. Students may interview both on and off Student Clubs are as follows: • Saucier Club • Entrepreneurship Club • Charcuterie Club • The Test Kitchen • Sugar and Chocolate Club • L’ atelier de la Pâtisserie • Market Tours • Ethnic Lunch • Entrée Amis • Future Sommeliers • Gardening Club • Bread Guild • Math Club • Knowledge Bowl Team Uniform Policy The uniform policy can be found in Le Cordon Bleu College of Culinary Arts in Chicago Student Handbook. Employment and internship decisions are outside the control of Le Cordon Bleu College of Culinary Arts in Chicago. the student comes first. These employers are assisted by the referral of qualified student employees from Le Cordon Bleu College of Culinary Arts in Chicago. The Tutoring Center Coordinator is responsible for providing academic assistance and should be consulted when assistance is desired. The administrative staff and the faculty are also available for advising assistance. Access to the Cybrary is password controlled. Agencies and institutions that accept our students for internship/externship and potential employers may conduct a criminal and/or personal background check. The transcript provides a complete record of all course grades and credits earned. serving the students by promoting Le Cordon Bleu College of Culinary Arts in Chicago to prospective employers. The Director of Career Services assists students with resume writing. until they have secured an appropriate position. Student Record Retention Le Cordon Bleu College of Culinary Arts in Chicago maintains student records at the campus for a minimum of five years. Students enrolled in Le Cordon Bleu College of Culinary Arts in Chicago have many opportunities for part-time employment while they pursue their studies. It is important to note that this assistance is available to all students who make satisfactory academic progress. There is a nominal charge for this service. Some programs may require additional education. The Director of Career Services is the liaison between students and employers. The Admissions Representatives assist students in assessing their talents and discuss the motivation necessary to achieve their career goals. Every effort is made to develop a relationship with the student body so individuals feel comfortable in requesting and receiving assistance. At Le Cordon Bleu College of Culinary Arts in Chicago. Some agencies and employers may require candidates to submit to a drug test. Le Cordon Bleu College of Culinary Arts in Chicago will supply official transcripts to whomever the student or graduate designates. Housing and Transportation Please contact your admissions representative for any questions relating to housing and or transportation. if they have an Internet service provider. prospective students are advised of the many career paths that are available to them upon graduation. Le Cordon Bleu College of Culinary Arts in Chicago reserves the right to withhold a transcript if the student’s financial account is in arrears. interviewing skills and professional networking techniques. Referrals to outside agencies may also be provided as needed. Students with criminal records that include felonies or misdemeanors (including those that are drug-related) or personal background issues such as bankruptcy might not be accepted by these agencies for internship/externship or employment placement following completion of the program. Le Cordon Bleu College of Culinary Arts in Chicago student transcripts are retained indefinitely. Academic Assistance Students seek help and advice during their education for many reasons.
computer lab. By enrolling in Le Cordon Bleu College of Culinary Arts in Chicago. 32 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. School Closings In the event of the school closing due to inclement weather. students agree to accept and abide by the terms stated in this catalog and all school policies. CHATAIGNE is operated by students and is open to the public for breakfast lunch and dinner. and with all school policies. All 13 air. Le Cordon Bleu College of Culinary Arts in Chicago features multiple walk in refrigerators.com or call (847) 238-1234 Class Hours Although individual student schedules may vary. The restaurant CHATAIGNE features a formal dining room with seating for up to 80 guests.m.conditioned kitchens feature industry current technology with complete cooking lines. with easy access to both public transportation. to 11:30 p. automatic dishwashers and several preparation areas. to 5:00 p.m. and for conducting themselves in a manner consistent with the best interests of Le Cordon Bleu College of Culinary Arts in Chicago and of the student body.Le Cordon Bleu General Information Facility Le Cordon Bleu College of Culinary Arts in Chicago occupies over 85. Conduct Policy All students are expected to respect the rights of others and are held responsible for conforming to the laws of the national. natural disaster or emergency Le Cordon Bleu College of Culinary Arts in Chicago will post notification on www.m. The “North Campus” is located at 361 West Chestnut in a two story red brick building. in any supplements and addenda to the catalog. day classes meet Monday through Thursday from 5:30 a. state and local governments. freezers. School Policies Students are expected to be familiar with the information presented in this school catalog. There are 14 multipurpose classrooms on campus as well as a library. IL . dry storage and cleaning supply areas.000 square feet of space. major expressways and two international airports. The “South Campus” is just across the parking lot on the second floor of 820 North Orleans.m. If there is any conflict between any statement in this catalog and the enrollment agreement signed by the student.emergencyclosings. the provision in the enrollment agreement controls and is binding. Evening classes meet Monday through Thursday from 4:30 p. student lounge and restaurant. tutoring center.
posing a danger to the health or welfare of students or other members of Le Cordon Bleu College of Culinary Arts in Chicago community. If such a referral is made. to qualified individuals with a disability. crimes and emergencies. Disagreements regarding an appropriate auxiliary aid and alleged violations of this policy may be raised pursuant to Le Cordon Bleu College of Culinary Arts in Chicago’s grievance procedures. fees and supplies becomes due and payable immediately upon a student’s dismissal from the school. sale.Termination Policy Le Cordon Bleu College of Culinary Arts in Chicago reserves the right to dismiss a student for any of the following reasons: failure to maintain satisfactory academic progress. To enable Le Cordon Bleu College of Culinary Arts in Chicago to timely provide an auxiliary Chefs. Le Cordon Bleu College of Culinary Arts in Chicago reminds all students that they are ultimately responsible for their own actions regarding their safety and welfare. Any unpaid balance for tuition. A copy of the most recent annual security report may be obtained from the Office of Student and Career Services office during regular business hours. the prevention of crimes and sexual offenses. Le Cordon Bleu College of Culinary Arts in Chicago prohibits the unlawful manufacture. any crime includable in the annual security report that is reported to campus security or local police and that is considered to be a threat to students or employees. benefit. Campus Security Le Cordon Bleu College of Culinary Arts in Chicago publishes an annual security report that contains information concerning policies and programs relating to campus security. To request an auxiliary aid or service please contact the Vice President of Academic Affairs at 361 West Chestnut Street. Information on the school’s drugfree awareness program and drug and alcohol abuse prevention program may be obtained from the Office of Student and Career Services. In addition to the annual security report. Any violation of these policies will result in appropriate disciplinary actions up to and including expulsion in the case of students and termination in the case of employees. The annual security report also includes statistics concerning the occurrence of specified types of crimes on campus. Drug-Free Environment As a matter of policy. The only exception is authorized wine tasting within the classroom. use. disruptive behavior. possession. aid or service. failure to pay school fees and/or tuition by applicable deadlines. or as soon as practicable. Individuals requesting an auxiliary aid or service will need to complete an Application for Auxiliary Aid.edu/Chicago | 33 . at certain off-campus locations. or distribution of controlled substances and the possession or use of alcohol by students and employees on its property and at any school activity. dispensation. and on the public property surrounding the campus. The annual security report is provided to all current students and employees. Le Cordon Bleu College of Culinary Arts in Chicago will report to the campus community concerning the occurrence of Reasonable Accommodations Policy – Individuals with Disabilities Le Cordon Bleu College of Culinary Arts in Chicago does not discriminate against individuals on the basis of physical or mental disability and is fully committed to providing reasonable accommodations. Chicago. Violations of the law will also be referred to the appropriate law enforcement authorities. or service provided by Le Cordon Bleu College of Culinary Arts in Chicago. Le Cordon Bleu College of Culinary Arts in Chicago maintains a crime log recording all reported crimes. continued enrollment or employment will be subject to successful completion of any prescribed counseling or treatment program. unless providing such accommodations would result in an undue burden or fundamentally alter the nature of the relevant program. IL 60610. even for a first offense. campus law enforcement and access to campus facilities. or failure to comply with the policies and procedures of Le Cordon Bleu College of Culinary Arts in Chicago. The institution will also determine if any Title IV funds need to be returned (see Financial Information section of this catalog). The annual security report is published each year by October 1 and contains statistics for the three most recent calendar years. Le Cordon Bleu College of Culinary Arts in Chicago requests that individuals complete and submit the Application for Auxiliary Aid six weeks before the first day of classes. The crime log is available for public inspection during regular business hours at the Security office. including appropriate auxiliary aids and services. Further information on the school’s policies can be found in the Student Handbook. Students or employees may also be referred to abuse help centers. drug and alcohol use.
which are addressed in other sections of this catalog. the student may submit a written. and reasoning. and we encourage students to make contact at the first indication of a problem or concern. Step 2 – If the matter is not resolved to the student’s satisfaction in Step 1. So long as the student pursues this grievance procedure to its conclusion. the student should immediately inform the President and/or the Vice President of Academic Affairs. including providing the student with a full and fair opportunity to present evidence relevant to the matter. Should a student feel that he/she has been sexually harassed. Within five (5) days of the President’s receipt of the written statement. the President will arrange to preliminarily meet with the student to discuss the grievance. Le Cordon Bleu College of Culinary Arts in Chicago and the student agree to participate in good faith in this grievance procedure. It does not apply to student complaints or grievances regarding grades or sexual harassment. conclusions. together with the President’s decision. 34 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. the student may submit the complaint to the campus Vice President of Academic Affairs. have the right to be free from sexual harassment by any other member of the school’s community. then the student may pursue the matter in arbitration as provided for in the student’s Enrollment Agreement. offensive. or undesirable to the recipient. including its faculty. students. The President will render his/her decision in writing within ten (10) business days after concluding his/her investigation. The student will not be bound by any resolution unless the student agrees to accept it. sexual conduct that is unwelcome. Grievances or complaints involving a policy or class should first be discussed with the individual enforcing that policy. the class instructor. and the President will thereafter conduct an investigation. IL . Student Grievance Policy Internal Grievance Procedure Many student complaints can be resolved through discussion with the appropriate instructor or staff member and the use of this grievance procedure. We will receive all information submitted by the student concerning a grievance in strict confidence and we and the student agree to maintain confidentiality in the grievance procedures. No reprisals of any kind will be taken by any party of interest or by any member of Le Cordon Bleu College of Culinary Arts in Chicago administration against any party involved. Please note that this grievance procedure is intended for problems concerning a student’s recruitment. Step 1 – Grievances or complaints involving an individual instructor or staff member should first be discussed with the individual involved.Le Cordon Bleu Unlawful Harassment Policy Le Cordon Bleu College of Culinary Arts in Chicago is committed to the policy that all members of the school’s community. including unwanted sexual advances. and staff. education. financial aid assistance. Step 3 – If the matter is not resolved to the student’s satisfaction in Step 2. However. among other things. the student’s next step is to submit a written. setting out the President’s findings. All students and employees must be allowed to work and study in an environment free from unsolicited and unwelcome sexual overtures and advances. or the Department Chair. Unlawful sexual harassment will not be tolerated. enrollment. The President’s decision will be final. will become a permanent part of the files of the parties involved. the student must pursue his or her claim through this grievance procedure first. dated and signed statement of the grievance or complaint and a description of the actions that have taken place thus far to the next level of authority directly or through the President. This section describes the steps the student should follow so that the problem can be fully and fairly investigated and addressed. The student’s written complaint. or the educational process or other school matters. Alternatively. or career service assistance. If the student does not accept a proposed conclusion or resolution. dated and signed statement to the campus President. Sexual harassment refers to. We will investigate all complaints or grievances fully and promptly. attendance. the period during which the student is pursuing this process will not count toward any statute of limitations relating to the student’s claims.
within 45 days of the day the institution receives the request for access. In order to achieve that. or documents. 5. except as provided by law. Students enrolled at Le Cordon Bleu College of Culinary Arts in Chicago shall have the right to inspect and review the contents of their education records. supervisory. Any complaint must be in written form. dates of attendance. 3. if the student is under 21 years old. (800) 621-7440. e-mail address. birth date and place. A student’s education records are defined as files. The student may contact the Illinois Board of Higher Education for further details at 431 East Adams. address(es). Le Cordon Bleu College of Culinary Arts in Chicago has defined directory information as the student’s name. If Le Cordon Bleu College of Culinary Arts in Chicago fails to act within the time frames described in this procedure. consultant or collection agent). 1. You may also submit any grievances to The Higher Learning Commission at 30 North LaSalle Street. Illinois 62701-1404 or (217) 782-2551 Notification of Rights under FERPA with respect to Student Records The Family Educational Rights and Privacy Act (FERPA) affords students certain rights with respect to their educational records. 2. or (2) the information is needed to protect the health or safety of the student or other individuals in an emergency. the student must present such a request in writing to the Registrar within 45 days of the student’s enrollment or by such later date as the institution may specify. including those in electronic format. if they believe the record contains information that is inaccurate. The time periods set forth in these procedures can be extended by mutual consent of Le Cordon Bleu College of Culinary Arts in Chicago and the student. academic or support staff position (including law enforcement unit and health staff). The institution will arrange for access and notify the student of the time and place where the records may be inspected. Suite 2400. then the student may elect to forgo any further steps in the grievance procedure and choose to go directly to arbitration as provided in the student's Enrollment Agreement. A school official is defined as a person employed or engaged by the institution in an administrative. the student must initiate Step 1 within ten (10) business days of the incident or circumstance(s) giving rise to the complaint. electronic identifier. Parental access to a student’s record will be allowed by Le Cordon Bleu College of Culinary Arts in Chicago without prior consent if: (1) the student has violated a law or the institution’s rules or policies governing alcohol or substance abuse. then the student will be deemed to have accepted the resolution last proposed by Le Cordon Bleu College of Culinary Arts in Chicago. 4. 2nd Floor. or a person assisting another school official in performing his or her tasks. that contain information directly related to the student and are maintained by the institution. misleading or in violation of their privacy rights. Springfield. photographs and credential awarded. Directory information is student information that the institution may release to third parties without the consent of the student. a trustee serving on a governing board. and must initiate each other Step within ten (10) business days after receiving a response or if more than twenty (20) business days have passed with no response. Chicago. Access to a student’s education records is afforded to school officials who have a legitimate educational interest in the records. a person or company (including its employees) with whom the school has contracted (such as an attorney.edu/Chicago | 35 . If a student does not want his or her directory information to be released to third parties without the student’s consent. Illinois 60602-2504. Under no circumstance may the student use the right to opt out to prevent the institution from disclosing that student’s name. Students may request that the institution amend any of their education records. Students may request to review their education records by submitting a written request indentifying the record(s) the student wishes to review to the Registrar. telephone number(s). A school official has a legitimate educational interest if the official needs to review an education record to fulfill his or her professional responsibility or commitment to the school. The request for change must be made in writing and delivered to the Registrar and must identify the part of the record the student wants changed and the reason for the requested change stated fully. auditor. honors and awards. If the student fails to take any of the steps in this procedure within the required time frames. Chefs.General This grievance procedure is designed to address problems promptly and without undue delay. The student may also file a complaint directly with the Illinois Board of Higher Education at any time. program undertaken. materials.
listing of faculty.Le Cordon Bleu or institutional e-mail address in a class in which the student is enrolled. Students receiving an LOA may not receive further financial aid disbursements until returning to active status. The written consent of the student is required before personally identifiable information from education records of that student may be released to a third party. SW Washington. Leave of Absence An approved Leave of Absence (LOA) is a temporary interruption in a student’s program of study. Failure to return from an approved leave of absence may have an impact on loan repayment. loss of family member or unexpected medical care of family) • Military Duty • Jury Duty • Temporary Out /Session Off – Externship temporarily unavailable (does not include student declining site) The following requirements apply: A student may be granted a Leave of Absence (LOA) if: • LOA request is submitted in writing which includes the reason for the request prior to the leave of absence. A student who believes that Le Cordon Bleu College of Culinary Arts in Chicago has violated his or her rights concerning the release of or access to his or her records has the right to file a complaint with the U.S. • The total time requested off must not exceed 180 days (cumulative) in a calendar period. Catalog Addendum See the catalog addendum for current information related to the school calendar.S. and other updates. the institution may grant the student’s request if the institution documents its decision and collects the written request within 35 days of their last date of attendance. LOA refers to the limited time period during a program when a student is not in attendance. unless the disclosure is otherwise allowed under an express FERPA exception to disclosure or is required by law. Department of Education. The Financial Aid Office will provide an explanation of the possible impact on loan repayment if an approval for an LOA is issued. tuition and fees. including exhaustion of some or all of the grace period. DC 20202-5901 Leave of Absence Conditions The following conditions may be considered: • Medical (including pregnancy) • Family Care (childcare issues. 36 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. IL . Department of Education 400 Maryland Avenue. The name and address of the office that administers FERPA is: Family Policy Compliance Office U. 6. 7. If unforeseen circumstances prevent the student from providing a prior written request.
Notes: Chefs.edu/Chicago | 37 .
Le Cordon Bleu Notes: 38 | Le Cordon Bleu College of Culinary Arts in Chicago | Chicago. IL .
828. IL 60610 Phone: 877.944.edu/Chicago .8557 Chefs.A Foundation in Tradition and Innovation 361 West Chestnut | Chicago.7772 | Fax: 312.
IL 60610 EFFECTIVE: January 1. Chicago. 2010 1 of 6 .Le Cordon Bleu College of Culinary Arts in Chicago CATALOG ADDENDUM I 2010 – 2011 Catalog Le Cordon Bleu College of Culinary Arts in Chicago 361 West Chestnut.
2010 2 of 6 . Chicago.ADMINISTRATIVE STAFF Deb Ziegler-Bacon Librarian Ryan Benjamin Controller Cheryl Corrado Executive Chef Sergio Hernandez IT Manager Lloyd Kirsch. IL 60610 EFFECTIVE: January 1. CHA President Marshall Shafkowitz Vice President of Academic Affairs and Student Services Robert Hiller Vice President of Admissions Chris Heath Director of Admissions Nathan Nimrick Director of Student Finance Cassandra Matthews Registrar William Mustari Associate Director of Admissions Angela Narlow Purchasing Manager Joshua Pease Director of Admissions Maria Calafiore Associate Director of Re-Entry Robert Cano Student Success Manager Margaret Rickman Student Success Manager Jenny Vogel Bookstore Manager Jennifer Clarke Director of Student and Career Services Le Cordon Bleu College of Culinary Arts in Chicago 361 West Chestnut.
D. B. – Culinary Arts B.S.Mathematics General Education .B. – Business and Psychology B.A.A.A.A.S. – Theatre M.S. Chicago. M.—Psychology B. – Music A.A. . – Culinary Arts B. French Literature M.A.S.—Secondary Education M.A. IL 60610 EFFECTIVE: January 1.S.F.A.S.A. .S.English General Education . – Continuing and Vocational Education M. – Food Service Management B.S.S. M. – Food Service Management B. – Public Accounting B.A. – Language and International Trade B.S.A.-Education B.B. – Liberal Arts B. M. – Economics B.A.Biology B.F. – Secondary.S.Ed.Ed J. Adult and Vocational Education M.A. M.—Mathematics Ithaca College The Cooking and Hospitality Institute of Chicago Eastern Michigan University Adelphi University Indiana University L’escole du Tourism et de L’Hotelerie du Quebec Western Illinois University University of Illinois Champaign – Urbana University of South Carolina Albion College Loyola University Loyola University Southern Illinois University Johnson & Wales University The School of the Art Institute of Chicago Johnson & Wales University The School of the Art Institute of Chicago University of The Philippines Marquette University Loyola University Indiana University Alan Shawn Feinstein Graduate School American Intercontinental University DePaul University University of South Carolina Columbia Northern Illinois University Columbia College University of Wisconsin – Madison Illinois State University Degrees Held Institution Awarding Degree Area of Teaching Specialization Culinary Arts Chairperson Culinary Arts Culinary Arts Culinary Arts Culinary Arts Culinary Arts Culinary Arts Culinary Arts Culinary Arts Culinary Arts Culinary Arts Culinary Arts Pâtisserie and Baking Chairperson Pâtisserie and Baking Pâtisserie and Baking Pâtisserie and Baking Pâtisserie and Baking Pâtisserie and Baking Pâtisserie and Baking Pâtisserie and Baking Restaurant Management Restaurant Management Restaurant Management Restaurant Management Restaurant Management General Education Chairperson General Education .B.S.Nutrition General Education-Mathematics Le Cordon Bleu College of Culinary Arts in Chicago 361 West Chestnut. B. – Business B.A.S.B. 2010 3 of 6 . – French and Japanese A.Communication B.FACULTY Name Open Position John Fuente Judith Lizars Mark Maassen James McGuinness William Millholland Germain Peladeau Michael Riley Michael Salzinski Gregory Tefs Brian Karam Robert Bruno John Montanile Thomas Beckman Cara Benski-McPhee Nancy Carey Karyn Hobfoll George Jack Marilyn Santos-McNabb Michael Skufca Michael Willison Eric Bell Anthony McPhee Seth Rickard Alisa Gaylon Karine Slyman Renee Lustig Nancy Monk Patricia Plavcan Stuart Carney B.A.
Payments may be made at the bookstore during regular hours. IL 60610 . American Express. money orders. A late fee of $25 will be charged for any payment past due 15 days. Visa.980 Application Fee Students applying for admission to the Institute are required to pay a $50 application fee at the time of application.950 Associate of Applied Science in Le Cordon Bleu Pâtisserie and Baking $38.500 Certificate in Le Cordon Bleu Culinary Arts $15. Students may pay their tuition and fees with bank drafts. Miscellaneous Charges Students are given one Degree and one official transcript upon successful completion of the program. 2010 4 of 6 Le Cordon Bleu College of Culinary Arts in Chicago 361 West Chestnut. will not be affected by a change in tuition or fees. the student is charged an activity fee of $400 for the Associate Degree programs and $300 for the Certificate program. Charges are under the direction of the Governing Board and are subject to change as noted on the Enrollment Agreement. and cash are also accepted. Replacement ID badges and nametags cost $5 and replacement lanyards are $2. Paying Tuition and Fees Payment is due before the start of classes.TUITION AND FEES Tuition and Fees A full listing of tuition and fees can be found below. Financial Aid may be available for those that qualify. and for which financial arrangements have been completed. Late Fee Tuition payments are due as stated on the Institutional Payment Plan Agreement that is signed by the student and/or borrower. Discover. MasterCard. Associate of Applied Science in Le Cordon Bleu Culinary Arts $39. Subsequent copies of academic transcripts are $5 each and replacement Degrees cost $25. Books and Supplies EFFECTIVE: January 1. Retake Fees: $50 per credit for externship $300 per credit for lab classes $150 per credit for general education courses Activity Fee In the first block of classes. There is a $25 charge for copies of cashed stipend checks. There is a $20 charge for returned checks. or personal checks payable to Le Cordon Bleu College of Culinary Arts in Chicago. Chicago. Enrollment Agreements that have been accepted by the College. The activity fee is non-refundable. The late fee is non-refundable.
Please see the individual course descriptions for supplies that may be required for particular courses. Chicago.12” non-stick sauté pan.All books. Please contact the bookstore for a complete listing of current prices of books. Rollover and Program Transfer Tuition Rates: Associate of Applied Science in Le Cordon Bleu Culinary Arts Programs $420 per quarter credit hour Associate of Applied Science in Le Cordon Bleu Pâtisserie and Baking Program $450 per quarter credit hour Certificate in Le Cordon Bleu Culinary Arts Program $440 per quarter credit hour Graduation Fee: There is no graduation fee Test Out Fees: There will be no test out fee for any courses Le Cordon Bleu College of Culinary Arts in Chicago 361 West Chestnut. and knife sets can be purchased in the College’s bookstore. uniforms. 2010 5 of 6 . Re-entry. uniforms. There is a 30 day return policy for items purchased in the bookstore with the original receipt and all merchandise is returned in the original condition or original wrapping as it was purchased. IL 60610 EFFECTIVE: January 1. Full–time students can expect to pay an average of $300 a term for books. Students enrolled in Culinary Courses are required to have a 10”. Most books cost between $25 and $100. and knives.
2010 6 of 6 .January 1 January 18 March 29 – April 2 May 31 June 28 – July 5 September 6 November 25-26 December 20 – January 2011 July 6 – August 12 August 16 – September 23 September 23 – November 4 November 8 – December 16 July 6 – September 24 August 20 – November 8 September 27 – December 17 November 8 – February 11. Chicago. 2011 Le Cordon Bleu College of Culinary Arts in Chicago 361 West Chestnut.Academic Calendar: (12 Week Periods of Instruction) January 4– March 26 February 15 – May 14 April 5 – June 25 May 17 – August 13 6 Week Classes January 4 – February 11 February 15 – March 25 April 5 – May 13 May 17 – June 24 Friday Classes January 22 June 4 July 9 September 10 November 19 Official School Breaks Winter Break Martin Luther King Jr Day Holiday Spring Break Memorial Day Holiday Summer Break Labor Day Holiday Thanksgiving Holiday Break Winter Break December 21. 2009 . IL 60610 EFFECTIVE: January 1.
S...S.A. – Theatre Certificate Baking and Pastry M.Culinary Arts B.A Interdisciplinary Studies A.S.S.A.A..S.A.F.S.Management M.A.Culinary Arts Certificate – Culinary Arts Certificate – Baking & Pastry B.S.S – Culinary Arts B. Certificate in Baking and Pastry B.S.S.A. – East Asian Lang & Lit French Cuisine Professionnelle B.Culinary Arts A. Baking and Pastry Art B. -Patisserie & Baking Arts B. Culinary School B.-Economics and Mgmt A.S.A.A. – Culinary Arts B. Baking and Pastry Art B. – Liberal Arts and Science B.A.Biology B.S.S . – Language and International Trade B.S. – Communication A. – Music A.A.A. – Public Accounting A. – Food Service Management A. IL 60610 EFFECTIVE: April 1.A.A.Ed-Instructional Technology Ithaca College Le Cordon Bleu College of Culinary Arts The Cooking and Hospitality Institute of Chicago Eastern Michigan University Degrees Held Institution Awarding Degree Area of Teaching Specialization Culinary Arts Chairperson Culinary Arts Culinary Arts Culinary Arts Judith Lizars Mark Maassen William Millholland Germain Peladeau Michael Riley Michael Salzinski Gregory Tefs Brian Karam Robert Bruno Indiana University L’escole du Tourism et de L’Hotelerie du Quebec Western Illinois University University of Illinois Champaign – Urbana University of South Carolina Art Institute of Colorado Albion College Culinary Institute of America Loyola University Le Cordon Bleu College of Culinary Arts Loyola University Kendall College Kendall College Southern Illinois University The Cooking and Hospitality Institute of Chicago Johnson & Wales University Johnson & Wales University The School of the Art Institute of Chicago Culinary Institute of America Johnson & Wales University Johnson & Wales University The School of the Art Institute of Chicago Pre Washburn Trade School University of The Philippines Marquette University The Cooking and Hospitality Institute of Chicago Johnson & Wales University American Intercontinental University Culinary Arts Culinary Arts Culinary Arts Culinary Arts Culinary Arts Culinary Arts Culinary Arts John Montanile Pâtisserie and Baking Chairperson Thomas Beckman Pâtisserie and Baking Cara Benski-McPhee Pâtisserie and Baking Nancy Carey Pâtisserie and Baking Karyn Hobfoll Pâtisserie and Baking George Jack Marilyn Santos-McNabb Michael Skufca Anthony McPhee Seth Rickard Pâtisserie and Baking Pâtisserie and Baking Pâtisserie and Baking Restaurant Management Restaurant Management Le Cordon Bleu College of Culinary Arts in Chicago 361 West Chestnut.A.A.A.CATALOG ADDENDUM II 2010 – 2011 Catalog FACULTY Name Open Position John Fuente B.—Psychology A.B.B.S –Culinary Arts B. .A. 2010 1 of 4 .O. Chicago. – Business B. A. – Food Service Management A.F.
Nutrition General Education-Mathematics TUITION AND FEES Miscellaneous Charges Students are given one Degree and one official transcript upon successful completion of the program. will not be affected by a change in tuition or fees. The activity fee is non-refundable. Replace current Federal Student and Parent Loans language with the following: Federal Student and Parent Loans The Department's major form of self-help aid includes loans to students and parents through the William D. French Literature Maitrise. Financial Aid Information Page 20. Direct Loans include Federal Stafford. Replacement ID badges and nametags cost $5 and replacement lanyards are $2. Chicago. IL 60610 .—Mathematics DePaul University University of South Carolina – Columbia Universite Lyon II Northern Illinois University Columbia College University of Wisconsin – Madison Illinois State University Restaurant Management General Education Chairperson Renee Lustig Nancy Monk Patricia Plavcan Stuart Carney General Education . There is a $20 charge for returned checks. M. Enrollment Agreements that have been accepted by the College.S. 2010: Tuition and Fees A full listing of tuition and fees can be found below.A. – Secondary. and for which financial arrangements have been completed.500 Activity Fee In the first block of classes. Federal ParentEFFECTIVE: April 1. Adult and Vocational Education M. Charges are under the direction of the Governing Board and are subject to change as noted on the Enrollment Agreement. There is a $25 charge for copies of cashed stipend checks.English General Education .S.F. Ford Federal Direct Loan (Direct Loan) Program.Alisa Gaylon Karine Slyman J.Psychology M. Transcript fees for students transferring between Le Cordon Bleu schools will not apply. Subsequent copies of academic transcripts are $5 each and replacement Degrees cost $25.S.A. 2010 2 of 4 Le Cordon Bleu College of Culinary Arts in Chicago 361 West Chestnut. the student is charged an activity fee of $1000for the Associate Degree programs and $900 for the Certificate program.500 Certificate in Le Cordon Bleu Culinary Arts $ 16.Mathematics General Education . Associate of Applied Science in Le Cordon Bleu Culinary Arts $ 39.050 Associate of Applied Science in Le Cordon Bleu Pâtisserie and Baking $38. – Continuing and Vocational Education M.D. The tuition will be as follows for anyone who enrolls on or after April 1. M.
Tests are offered in Mathematics. Replace Federal Stafford with the following: Federal Direct Stafford Page 24. Government. or Restaurant Management Department Chairperson to discuss the specific procedures and process. The official transcript must be received prior to the start of classes. students must meet with the Culinary. Chicago. Proficiency Credit will be given for the LCBC100 College Success and Career Portfolio if the student submits an official transcript from an accredited institution with at least 60 semester credits and a minimum of a 2. Proficiency Credit The college will accept CLEP proficiency or Advanced Placement (AP) tests as transfer credits for up to 12 credit hours. General Education. Replace items a. To receive a Life Experience Credit. Page 36 update Leave of Absence An approved Leave of Absence (LOA) is a temporary interruption in a student’s program of study. Federal Grad-PLUS and Federal Consolidation Loans and are available through the U.PLUS. LOA refers to the limited time period during a program when a student is not in attendance.S. EFFECTIVE: April 1. Pâtisserie and Baking. English. bachelor or higher degree. loss of family member or unexpected medical care of family) • Military Duty • Jury Duty • Temporary Out /Session Off • Externship temporarily unavailable (does not include student declining site) • Student not attending one of the mini-sessions within a term. Humanities. Natural Sciences. History. and Social Sciences. IL 60610 . Leave of Absence Conditions The following conditions may be considered: • Medical (including pregnancy) • Family Care (childcare issues. Page 21.) under the current Return of Title IV Funds language: a) Unsubsidized Federal Direct Stafford Loans b) Subsidized Federal Direct Stafford Loans P 27.5 cumulative grade point average or graduated with an associate.) and b. 2010 3 of 4 Le Cordon Bleu College of Culinary Arts in Chicago 361 West Chestnut.
2010 4 of 4 . The Financial Aid Office will provide an explanation of the possible impact on loan repayment if an approval for an LOA is issued. IL 60610 EFFECTIVE: April 1. If unforeseen circumstances prevent the student from providing a prior written request. Students receiving an LOA may not receive further financial aid disbursements until returning to active status. Le Cordon Bleu College of Culinary Arts in Chicago 361 West Chestnut. including exhaustion of some or all of the grace period. Chicago. the institution may grant the student’s request if the institution documents its decision and collects the written request within 35 days of their last date of attendance. The total time requested off must not exceed 180 days (cumulative) in a calendar period. Failure to return from an approved leave of absence may have an impact on loan repayment.The following requirements apply: A student may be granted a Leave of Absence (LOA) if: A LOA request is submitted in writing which includes the reason for the request prior to the leave of absence.
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