Le Cordon Bleu Catalog (PDFDrive)

1
Academic Calendar
Certificate in Le Cordon Bleu Culinary Arts (36 Certificate Le Cordon Bleu Pâtisserie and Baking
Weeks) (36 Weeks)
Start Date Externship Start Anticipated Start Date Externship Start Anticipated
Date Completion Date Date Completion Date
08/20/12 04/08/13 05/17/13 11/12/12 07/08/13 08/16/13
10/01/12 05/20/13 06/28/13 01/07/13 09/27/13 08/19/13
11/12/12 07/08/13 08/16/13
02/18/13 11/08/13 09/30/13
01/07/13 09/27/13 08/19/13
04/08/13 12/20/13 11/11/13
02/18/13 11/08/13 09/30/13
04/08/13 12/20/13 11/11/13 05/20/13 02/14/14 01/06/14
05/20/13 02/14/14 01/06/14 07/08/13 03/28/14 02/17/14
07/08/13 03/28/14 02/17/14 08/19/13 05/16/14 04/07/14
08/19/13 05/16/14 04/07/14
09/30/13 06/27/14 05/19/14
09/30/13 06/27/14 05/19/14
11/11/13 08/15/14 07/07/14 11/11/13 08/15/14 07/07/14
Note: All programs may not be offered on all dates listed above.
Effective 08/2012 REQ0721425

2
Holiday Schedule
January 2012 – January 2014
01/16/12.............................Martin Luther King Jr. Day

04/02/12- 04/08/12............Spring Break
05/28/12.............................Memorial Day
07/02/12- 07/08/12.............Summer Break
09/03/12..............................Labor Day
11/22/12 – 11/23/12...........Thanksgiving Holiday
12/22/12 – 01/06/13.......... Winter Break**
01/21/13..............................Martin Luther King Jr. Day
02/15/13…………………..In-Service Day*
03/28/13 – 03/29/13.………In-Service Day*
03/30/13 – 04/07/13.............Spring Break
05/16/13 – 05/17/13…….... In-Service Day*
05/27/13...............................Memorial Day
06/28/13……………….…..In-Service Day*
06/29/13 – 07/07/13............Summer Break
08/15/13 – 08/16/13…….....In-Service Day*
09/27/13……………….…..In-Service Day*
09/02/13...............................Labor Day
11/07/13 – 11/08/13…….... In-Service Day*
11/28/13 - 11/29/13.............Thanksgiving Holiday
12/21/13 - 01/05/14.............Winter Break
* On-campus courses are not held on in-service days. This does not affect online or externship course end dates.
**The 72week Certificate in Le Cordon Bleu Pâtisserie & Baking Program will hold classes through Saturday,
December 17th 2012

3
Staff and Faculty

Administrative Staff
President
Kimberly Velasquez
Executive Chef
Richard Jensen
Campus Director of Admissions

Steven Rhyne
Campus Director of Career Services

Chef John Hall
Business Office Manager

Ryana Smith Fisher, M.Ed.
Associate Registrar
Rebecca Blecha Woods
Regional Librarian
Sharon Tani, M.L.I.S.
Manager of Purchasing and Facilities

Samuel Coronel
Chef Instructors
Ty Baloca
California Culinary Academy, AOS, Culinary Arts
Ted Black
California Culinary Academy, Certificate, Culinary Arts
Joshua Bogin
Culinary Institute of America, AOS Culinary Arts
Bruno Caccia
Cenfotur, Peru. Certificate, Culinary Arts; Culinary Institute of America - Greystone, Certificate, Baking and Pastry;
Advanced Training in Wedding Cakes and Décor

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Adrian Day Murcheson

Le Cordon Bleu College of Culinary Arts Scottsdale, BA Culinary Management
Ted Elsner
California Culinary Academy, AOS, Culinary Arts
Corey Glaser
Seattle Central Community College, AAS Culinary Arts
John Hall
CSU Fresno BA, Liberal Studies, CSU Sacramento BA Humanities
Richard Jensen, Executive Chef

California Culinary Academy, AOS Culinary Arts
Dave Nelson
Culinary Institute of America, AOS, Culinary Arts; American River College, AA, Food Service Management
Jacob Olvera
Johnson & Wales University, AAS, Culinary Arts
Scot Rice
Culinary Institute of America, Certificate in Baking and Pastry Arts
Kelly Schirm
California School of Culinary Arts, AOS Culinary Arts
Eric Veldman Miller, Lead Instructor

Napa Valley Cooking School, Certificate in Culinary Arts
Sandra Washington
Designated Subjects Credential
California State University Sacramento
Charlin Wright
Lederwolff Culinary Academy, Certificate, Baking and Pastry

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Faculty Key
M.A. Master of Arts
M.B.A. Master in Business Administration
M.Ed. Master of Education
M.F.A. Master of Fine Arts
M.L.S. Master in Library Science
M.L.I.S. Master in Library and Information Science
M.S. Master of Science
B.A. Bachelor of Arts
B.S. Bachelor of Science
A.O.S. Associate of Occupational Studies
A.S. Associate of Science
C.C.E. Certified Culinary Educator
F.M.P. Foodservice Management Professional
C.E.C. Certified Executive Chef
C.E.P.C. Certified Executive Pastry Chef
C.H.E. Certified Hospitality Educator

6
Tuition and Fees

The costs outlined for each program reflect a normally progressing student. Class failures may cause book and material
charges to be redistributed appropriately in accordance with a student’s adjusted schedule.
Tuition and fees for the Certificate in Le Cordon Bleu Culinary Arts and Certificate in Le Cordon Bleu Pâtisserie and Baking
include all instruction, lab fees, in-school accidental insurance, and all food costs incurred within the class. There is a $50
application fee for each program. Tuition and fees charged by Le Cordon Bleu College of Culinary Arts Sacramento are also
listed in the Enrollment Agreement. Payment arrangements for tuition and fees for each program must be made prior to the
program start date. In the event that payment in full is not feasible, payment plans may be available.
The schedule of costs outlined for each program reflects a normally progressing student.
Certificate in Le Cordon Bleu Culinary Arts Program Certificate in Le Cordon Bleu Pâtisserie and Baking
Payment Period 1 Program
Application fee (nonrefundable)* $50.00 Payment Period 1
Academic Year 1 Term 1 $8,600.00 Application fee (nonrefundable)* $ 50.00
STRF (nonrefundable)** $42.50 Academic Year 1 Term 1 $ 9,173.00
Textbooks/ Supplies/Uniforms $300.00 STRF (nonrefundable)** $ 42.50
Sales Tax $23.25 Textbooks/ Supplies/Uniforms $ 300.00
Payment Period 2 Sales Tax $ 23.25
Academic Year 1 Term 2 $ 8,600.00 Payment Period 2
Total $17,615.75 Academic Year 1 Term 2 $ 5,734.00
Payment Period 3
Academic Year 2 Term 1 $ 2,293.00
Total $17,615.75
YOU ARE RESPONSIBLE FOR THIS AMOUNT. IF YOU GET A STUDENT LOAN, YOU ARE RESPONSIBLE FOR REPAYING THE
LOAN AMOUNT PLUS ANY INTEREST, LESS THE AMOUNT OF ANY REFUND. IF YOU HAVE RECEIVED FEDERAL STUDENT
FINANCIAL AID FUNDS, YOU ARE ENTITLED TO A REFUND OF THE MONEY NOT PAID FROM THE FEDERAL STUDENT
FINANCIAL AID PROGRAM FUNDS.
* Mandatory fee for which student financial aid cannot be used.

**Student Tuition Recovery Fund (STRF)
You must pay the state-imposed assessment for the Student Tuition Recovery Fund (STRF) if all of the following applies to you:
You are a student in an educational program, who is a California resident, or are enrolled in a residency program, and
prepay all or part of your tuition either by cash, guaranteed student loans, or personal loans, and
Your total charges are not paid by any third-party payer such as an employer, government program or other payer unless
you have a separate agreement to repay the third party.
You are not eligible for protection from the STRF and you are not required to pay the STRF assessment, if either of the following
applies:

7
You are not a California resident, or are not enrolled in a residency program, or
Your total charges are paid by a third party, such as an employer, government program or other payer, and you have no
separate agreement to repay the third party.
The State of California created the Student Tuition Recovery Fund (STRF) to relieve or mitigate economic losses suffered by
students in educational programs who are California residents, or are enrolled in a residency program attending certain schools
regulated by the Bureau for Private Postsecondary and Education.
You may be eligible for STRF if you are a California resident or are enrolled in a residency program, prepaid tuition, paid STRF
assessment, and suffered an economic loss as a result of any of the following:
1. The school closed before the course of instruction was completed.

2. The school’s failure to pay refunds or charges on behalf of a student to a third party for license fees or any other purpose,
or to provide equipment or materials for which a charge was collected within 180 days before the closure of the school.
3. The school’s failure to pay or reimburse loan proceeds under a federally guaranteed student loan program as required by
law or to pay or reimburse proceeds received by the school prior to closure in excess of tuition and other cost.
4. There was a material failure to comply with the Act of this Division within 30-days before the school closed or, if the
material failure began earlier than 30 days prior to the closure, the period determined by the Bureau.
5. An inability after diligent efforts to prosecute, prove, and collect on judgment against the institution for a violation of the
Act.
No claim can be paid to any student without a social security number or taxpayer identification number.
There are no refunds on books and/or supplies provided to the student, or fees charged for any student who starts classes at the
College and then later withdrawals. In addition, there are no refunds on books and/or supplies provided to the student, or fees
charged for any student who starts classes at the College and then is later dismissed for any reason.
Miscellaneous Fees
Transcript and Process Fees
Transcript requests are fulfilled through Docufide, a leading company in secure transcript. Transcript Fee is assessed regardless of
transcript hold status. If you have an outstanding balance preventing release of your transcript, we will not be able to issue your
official transcript.
$5 - Transcript (electronic or paper) requested electronically through Docufide

$10- Transcript ordered through the campus
$30 - Overnight/US Mail delivery
Additional information on the electronic transcript service can be found on the student portal.
Retake Fees
Retake fees will be $200 per credit for lab and lecture courses and $50 per credit for externships.
8
Housing Fees
Le Cordon Bleu College of Culinary Arts does not assume responsibility for student housing, does not have dormitory facilities
under its control, nor offers student housing assistance. Approximate cost of housing in the Sacramento area is $772 per month.
This estimation is based on the average one bedroom apartment listing found on Rentvine.com, December 7, 2010.
Tuition and other costs are subject to change without notice. Le Cordon Bleu College of Culinary Arts reserves the right to
dismiss any student who is late in tuition and fee payment. Extenuating circumstances will be reviewed by Student Financial
Services and the President to determine if enrollment shall be allowed to continue.
Financial Aid is available for those who qualify.
Additions and Corrections to 2012-2013 Catalog
Page 94-95 – Le Cordon Bleu Institutional Grant; BLEU Grant

This section is replaced with the following:
BLEU Grant (effective July 2012)
Le Cordon Bleu College of Culinary Arts and California Culinary Academy offer institutional grants to students who have
exhausted all Federal and State resources, still have unmet financial need, and are enrolled in one the following programs:
Certificate/ Diploma in Le Cordon Bleu Culinary Arts/ Certificate/ Diploma in Le Cordon Bleu Pâtisserie and Baking.
Grants may range from $50 to $7,313. Students will be considered for the grant upon completion of the admissions application
process and the financial aid application process, in addition to completing a Bleu Grant Application. Applicants must provide an
essay on why they are committed to completing their program. Application and essay must be submitted by the end of the
add/drop period. Documentation is reviewed by the Grant Committee for approval. The BLEU Grant cannot be combined with
any other Le Cordon Bleu grant or scholarship. The College makes available a limited amount of money each year for such
grants. Once it is determined that available funding is exhausted, grants will not be available to otherwise eligible students. For
2012, $16,407,794 has been budgeted for institutional grants. Please see following chart for list of eligible programs, grant range
amounts and total budget by campus.

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Campus Grant Range Grant Budget

CCA (San Francisco) $50 - 2,782 $522,235
Atlanta $50 – 2,786 $1,028,948
Boston $2,563 – 7,313 $1,275,312
Las Vegas $50 – 2,786 $473,528
Los Angeles $50 – 2,836 $4,890,569
Miami $50 – 2,779 $967,485
Minneapolis/ St. Paul $50 - 2,778 $706,070
Orlando $50 – 2,781 $1,124,854
Portland $50 - 2,761 $373,176
Sacramento $50 - 5,168 $1,778,078
Scottsdale $50 - 2,786 $1,192,500
Seattle $50 - 5,130 $1,635,039
St. Louis $50 - 5,124 $440,000
Additions and Corrections to 2012-2013 Catalog

Page 107
This is additional language to the “Application of Grades and Credits” section of the 2012-
2013 catalog:
TC and PR credits are included in the maximum time frame in which to complete and the
rate of progress calculation, but are not counted in the CGPA.

le cordon bleu
college of culinary arts
and
California Culinary
Academy
2012 - 2013 catalog

Le Cordon Bleu Catalog
TABLE OF CONTENTS
This catalog is current as of the time of Le Cordon Bleu in North America 4 Program Offerings
publication. From time to time, it may be
Message from our Master Chef 4 Associate of Applied Science Degree
necessary or desirable for Le Cordon Bleu in Le Cordon Bleu Culinary Arts – For
to make changes to this catalog due to the Le Cordon Bleu – an International
the following campus: Boston 22
Passport since 1895 5
requirements and standards of the school’s Certificate Program in Le Cordon
accrediting body, state licensing agency or Bleu Culinary Arts – For the following
About Le Cordon Bleu
U.S. Department of Education, or due to campus: Boston 24
market conditions, employer needs or other Message from the Presidents 6
Certificate Program in Le Cordon
reasons. Le Cordon Bleu College of Culinary Mission and Objectives 6 Bleu Pâtisserie and Baking – For the
Arts and California Culinary Academy reserve following campus: Boston 25
Integrity Statement 6
the right to make changes at any time to any Course Descriptions 26
History 6
provision of this catalog, including the amount Associate of Occupational Studies
Faculty 7
of tuition and fees, academic programs and Degree in Le Cordon Bleu Culinary
courses, school policies and procedures, Accreditation and Affiliations 7 Arts – For the following campus:
State Affiliations 9
California Culinary Academy 30
faculty and administrative staff, the school
calendar and other dates, and other provisions. Statement of Ownership 10
Course Descriptions 32
Executive Officers/Board of Directors 11 Associate of Occupational Studies

Le Cordon Bleu College of Culinary Arts and Degree in Le Cordon Bleu Culinary
California Culinary Academy also reserve the Arts – For the following campus: Los
Program Offerings Angeles (Pasadena campus) 36
right to make changes in equipment and
instructional materials, to modify curriculum Certificate Program in Le Cordon Associate of Occupational Studies
Bleu Culinary Arts – For the following Degree in Le Cordon Bleu Pâtisserie
and to combine or cancel classes.
campuses: California Culinary and Baking – For the following
Academy, Atlanta, Las Vegas, campus: Los Angeles (Pasadena
Photographs Minneapolis/St. Paul, Portland, campus) 38
While not all photographs in this publication Scottsdale 13
Course Descriptions 40
were taken at Le Cordon Bleu College of Certificate Program in Le Cordon
Bleu Pâtisserie and Baking – For Associate in Science Degree in
Culinary Arts or California Culinary Academy,
the following campuses: California Le Cordon Bleu Culinary Arts –
they do accurately represent the general type For the following campus: Miami 46
Culinary Academy, Atlanta, Las Vegas,
and quality of equipment and facilities found Minneapolis/St. Paul, Portland, Associate in Science Degree in
at Le Cordon Bleu College of Culinary Arts and Scottsdale 14 Le Cordon Bleu Pâtisserie and Baking
California Culinary Academy. All photographs of Certificate Program in Le Cordon – For the following campus: Miami 48
the physical facilities of any of the institutions Bleu Culinary Arts – For the following Course Descriptions 50
are captioned to identify the particular campuses: Sacramento, Seattle,
St. Louis 15 Associate in Applied Science Degree
institution depicted. in Le Cordon Bleu Culinary Arts –
Certificate Program in Le Cordon For the following campus:
Effective Date: August 2012 - August 2013 Bleu Pâtisserie and Baking – For the Minneapolis/St. Paul 54
following campuses: Sacramento,
Publication Date: August 2012 Seattle, St. Louis 16 Course Descriptions 56
© 2012 Le Cordon Bleu Diploma Program in Le Cordon Bleu Associate in Science Degree in
Culinary Arts – For the following Le Cordon Bleu Culinary Arts – For the
campuses: Los Angeles, Miami, following campus: Orlando 60
Orlando 17 Associate in Science Degree in
Diploma Program in Le Cordon Le Cordon Bleu Pâtisserie and Baking
Bleu Pâtisserie and Baking – For the – For the following campus: Orlando 62
following campuses: Los Angeles, Course Descriptions 64
Miami, Orlando 18
Associate of Occupational Studies
Course Descriptions 19 Degree in Le Cordon Bleu Culinary
Arts – For the following campus:
Scottsdale 68
3
Program Offerings Financial Aid Information Student Services Information

Associate of Occupational Studies Withdrawal Date 103 Plans to Improve Academic Programs 113
Degree in Le Cordon Bleu Pâtisserie Cybrary/Library Information 113
Student Tuition Recovery Fund (STRF)
and Baking – For the following
Disclosures 103 Student Services 114
campus: Scottsdale 70
Bachelor of Arts Degree in Le Cordon Housing and Transportation 114
Academic Information
Bleu Culinary Management – Online – Student Orientation 114
For the following campus: Scottsdale 72 Unit of Credit 105
Student Portal 114
Associate of Occupational Studies Definition of a Credit Hour 105
Degree in Le Cordon Bleu Culinary Student Record Retention 114
Enrollment Status 105
Operations 74 Transcripts 114
Transfer of Credit to Le Cordon Bleu 105
Associate of Occupational Studies Uniform Policy 115
Degree in Le Cordon Bleu Hospitality Transfer of Credit to Other Schools 105
and Restaurant Management – Online 76 Residency 106 General Information
Course Descriptions 78 Attendance 106
Campus Security 116
Grading System 107
Admissions Information Conduct Policy 116
Application of Grades and Credits 107
Admissions Policy 87 Code of Conduct 116
Proficiency Credit 107
Application Fee Waiver Policy 88 Drug-Free Environment 117
Auditing a Course 108
Proof of High School Graduation 88 Facility Information 117
Non-Degree Seeking Students 108
Hours of Operation, Instructional Hours
Wonderlic Exam 88
Standards of Satisfactory Academic & Class Scheduling 119
Articulation Agreements 89 Progress (SAP) 108
Class Size 119
English Proficiency 89 Cumulative Grad Point Average (CPGA)
School Closing Information – General
Admissions Procedures for International Requirements 108
Information 119
Students 89 Rate of Progress (ROP) Toward
Grievance Policy 120
Non-Discrimination 89 Completion Requirements 108
General 120
Re-Entering Students 90 Maximum Time in Which to Complete 108
Leave of Absence 121
Policy on Forged/Altered Academic How Transfer Credit and Change of
Program Affect SAP 109 Le Cordon Bleu College of Culinary Arts/
Documents From Foreign Institutions 90
California Culinary Academy Family
Warning and Probationary Periods for
Educational Rights and Privacy Act
Financial Aid Information Student Receiving Financial Aid 109
Notice 122
Warning and Probationary Periods for
Financial Assistance 91 Reasonable Accommodations Policy –
Students not Receiving Financial Aid 110
Individuals with Disabilities 123
How to Apply 91
Appeal 110
School Policies 123
Disbursement of Title IV Credit
Reinstatement 110
Balance (Books) 91 Responsibility for Personal Property 124
Graduation Requirements 110
Financial Aid Programs 91 Termination Policy 124
Graduation Documents 111
Loans 91 Unlawful Harassment Policy 124
State Grants/State Scholarships 92 Catalog Addendum 124
Student Services Information
VA Benefits/Yellow Ribbon Grant 94 Academic Assistance 113
Le Cordon Bleu Institutional Grant 94 Career Services 113
Le Cordon Bleu Scholarships 96 Employment Disclosure (Only for
Cancellation Policies 99 Schools with Spanish-Speaking
Programs) 113
Refund Policies 100
Background Checks 113
Return of Title IV Funds 102
Effective Date: August 2012 - August 2013 | Publication Date: August 2012 © 2012 Le Cordon Bleu 0317691 07/12
Le Cordon bleu in north america

Message from the Master Chefs
It’s a new decade and a new opportunity to nourish the creative passions of our students.
At Le Cordon Bleu, we recognize that our students need more than a well-rounded education in
order to pursue success in today’s competitive world. They desire the sense of accomplishment
that comes through constant practice, refinement and exposure to new experiences.
Our schools are affiliated with Le Cordon Bleu international schools located across
5 continents, including the original Le Cordon Bleu School in Paris. Le Cordon Bleu is dedicated
to preserving and passing on the mastery and appreciation of the culinary arts. Each year, over
20,000 students who attend one of the Le Cordon Bleu family of schools worldwide receive
hands-on training and unrivalled experiences in culinary arts, pâtisserie and baking arts, and
hospitality and restaurant management. Our philosophy of pursuing excellence is one that
remains strong. Whether you plan to move on to restaurants, hotels or other venues in the
hospitality and foodservice industry, Le Cordon Bleu will encourage you to strive for your best,
so that you can follow your passion towards achieving whatever you set out to do.
Le Cordon Bleu fosters a unique multi-cultural and educational environment, encouraging
you to learn and grow in the lessons you undertake in the fundamentals of classical
cooking. It is our privilege to be able to give students from all walks of life the opportunity
to overcome your toughest challenges and embrace your creative passion, while working
alongside our dedicated professional chefs. We’re delighted to provide an environment that
encourages students with unparalleled facilities and with a focus on your ability to pursue
great things upon graduation.
Chef Ferdinand Metz
We invite you to share our knowledge and look forward to working with you as you
challenge yourself and explore where your passion can take you.
Chef Ferdinand Metz, CMC, WCMC, AAC

Executive Dean, Le Cordon Bleu
Chef Edward G. Leonard, CMC, WGMC, AAC

Vice President/Corporate Executive Chef, Le Cordon Bleu
Chef Edward G. Leonard

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Le Cordon Bleu – an international passport since 1895

History of Le Cordon Bleu
Few institutions of any kind possess the prestigious reputation of Le Cordon Bleu. This
internationally renowned culinary arts school is synonymous with expertise, innovation,
tradition, and refinement – qualities that are meticulously nurtured by Le Cordon Bleu.
The Rich Heritage of Le Cordon Bleu

The name “Cordon Bleu” (meaning Blue Ribbon) is rich with history and heritage. It has
been synonymous with excellence since 1578, when King Henry III created the “L’Ordre des
Chevaliers du Saint Esprit” (The Order of the Holy Spirit). It was the most exclusive order
in France until 1789. Because the members, royalty included, were awarded with the Cross
of the Holy Spirit, which hung from a blue ribbon, they were called “Cordon Bleus”. The
sumptuous banquets which accompanied their award ceremonies became legendary.
In 1895, Marthe Distel, a French journalist, founded a weekly culinary publication entitled
“La Cuisinière Cordon Bleu,” which was published over the next seventy years and became
the basis and reference for what is now perhaps one of the largest recipe collections in the
world. It contributed to the codification of French Cuisine and in essence established some
of the guiding principles of Le Cordon Bleu: informative demonstrations, hands-on teaching
by experienced instructors, fine ingredients, and foundational techniques.
Following the popularity of the publication, the first Le Cordon Bleu School officially opened
its doors as a culinary school in Paris in 1895. The first Cordon Bleu cooking class was held
on January 14, 1896, in the Palais Royal. From the beginning, celebrated Chefs of the time
came to teach at Le Cordon Bleu in Paris, including the legendary Chef Henri-Paul Pellaprat.
The cooking classes were an immediate success. The reputation of the school spread rapidly
worldwide. Students in the United States have been able to locally participate in Le Cordon
Bleu inspired cooking courses since 1998 and share in this rich heritage.
Today, there are 30 Le Cordon Bleu schools worldwide, spanning 5 continents, including
16 campuses throughout the United States, each with students and alumni from culturally
diverse backgrounds. Le Cordon Bleu in North America ushers in a new educational era in
culinary arts, pâtisserie and baking, and hospitality & restaurant management that combines
classical European techniques with contemporary American technology and training. As a
result, students are afforded opportunities to acquire the knowledge and skills necessary in
the culinary, pastry and baking, and hospitality world.
As a testament to their accomplishment, graduates will receive a coveted Le Cordon Bleu
Diplôme, in addition to the specialized degree, diploma or certificate awarded by
Le Cordon Bleu.
About Le Cordon Bleu

Message from the PresidentS Objectives: by the quest for truth. We maintain that trust
Imagine yourself working in the culinary or • To provide a creative and supportive fosters a free exchange of ideas. We respect
hospitality industry; an industry characterized community guided by knowledgeable each individual’s ideas and opinions and
by passion, creativity, drive and determination. chef instructors, faculty and staff; a endeavor to foster an atmosphere of fairness,
community where you can immerse equality, and responsibility.
Now, don’t just imagine it. Make it a reality
yourself in the culinary or hospitality arts
with Le Cordon Bleu training at Le Cordon History
in order to develop skills by watching chef
Bleu College of Culinary Arts or California (ACCSC Accredited Campuses)
demonstrations and then performing the
Culinary Academy, where the classic culinary
same tasks yourself. California Culinary Academy
curriculum of Le Cordon Bleu is combined with
modern American technology and training. • To provide you the opportunity to spend At California Culinary Academy, we’ve
time in industry-equipped kitchens working been creating culinary excellence for over
At Le Cordon Bleu, you will train in our 30 years. One of the West’s first culinary arts
alongside chef instructors and learning the
facility with experienced and supportive schools, we’ve been committed to providing
skills necessary to explore your passion and
chef instructors, faculty, and staff. Our broad high standards of culinary and pâtisserie
pursue your goal of a career in the culinary
and challenging hands-on curriculum draws arts training since 1977. Our Le Cordon Bleu
or hospitality industry.
on Le Cordon Bleu’s century-old tradition of culinary programs are designed to help
immersion in the culinary and hospitality world • To introduce you to various techniques and students pursue their passions and prepare for
and instruction that emphasizes demonstration expose you to the preparation of international professional careers in the culinary, pâtisserie
followed by practical application. By studying cuisine throughout your training. and baking, and restaurant industry.
this curriculum, you will have the opportunity
• To provide you the theoretical foundation
to learn the skills you need effectively and Le Cordon Bleu College of Culinary Arts,
and technical skills that can be applied to
efficiently, so that when you complete the Inc., a Private, Two-Year College –
the preparation of many cuisines.
program, you will be prepared to pursue a Boston, MA
career in the culinary or hospitality industries. • To offer a dedicated Career Services The College was established in January 2008
You will find that our dedicated Career Services department to assist you and support you to bring the Le Cordon Bleu Culinary Arts
department will be an invaluable aid for your in your career aspiration to help you achieve program to the Boston area, where the first
search to find career opportunities. your goal of a career in the culinary or class of students began studies in April 2008 in
hospitality industries. the Associate in Applied Science in Le Cordon
To put it simply, our only purpose is to help
Bleu Culinary Arts. In March, 2009 the College’s
you reach your career goals. We are a student- Integrity Statement student run restaurant Technique first opened.
centered institution, and we are very proud Academic integrity is a basic guiding principle In February 2010, the College began offering
of that commitment. I hope you will join us for all educational activities at Le Cordon a Certificate in Le Cordon Bleu Culinary Arts,
at Le Cordon Bleu College of Culinary Arts or Bleu College of Culinary Arts and California a Certificate in Le Cordon Bleu Pâtisserie &
California Culinary Academy – a Le Cordon Culinary Academy, and all members of the Baking and a 21-month option of the Associate
Bleu campus. Together, we can work toward community are expected to adhere to this in Applied Science in Le Cordon Bleu Culinary
fulfilling your goal of joining the culinary or principle. Specifically, academic integrity is Arts. The College’s association with Le Cordon
hospitality industry. the pursuit of educational activity in an open, Bleu – Paris represents a union of one of
honest, and responsible manner. It includes the finest in European and North American
Mission and Objectives a commitment not to engage in or tolerate
Le Cordon Bleu College of Culinary Arts and culinary arts training programs available today,
acts of falsification, misrepresentation, or resulting in a comprehensive, challenging, and
California Culinary Academy are institutions
deception. Such acts violate the fundamental hands-on education.
of higher learning for students who share a
ethical principles of the Le Cordon Bleu
passion for the culinary and hospitality arts.
College of Culinary Arts and California Culinary Le Cordon Bleu College of Culinary Arts
We are dedicated to providing quality career
Academy community and the Culinarian’s in Las Vegas
education that integrates the classic culinary
Code and undermine the efforts of others. Le Cordon Bleu College of Culinary Arts in
curriculum of Le Cordon Bleu in combination
Honor and integrity are essential ingredients Las Vegas was established in January, 2003
with modern technology and innovation in
or our academic programs. We will be guided to bring a renowned culinary curriculum to
global cuisine.
7
the Las Vegas area, a city with a booming Faculty Le Cordon Bleu College of Culinary Arts
culinary and hospitality industry. The College’s Our faculty members are the keystone of in Atlanta
association with Le Cordon Bleu represents Le Cordon Bleu College of Culinary Arts and Certificate in Le Cordon Bleu
a union of one of the finest in European California Culinary Academy’s quality. Members Culinary Arts
and North American culinary arts training of the faculty bring industry or professional
Certificate in Le Cordon Bleu
programs available today, resulting in a world- experience to the classroom. Through our
Pâtisserie and Baking
class institution as well as a comprehensive, faculty’s guidance and instruction, you will be
challenging and hands-on education. introduced to theoretical, practical and creative Le Cordon Bleu College of Culinary Arts
applications that will help you succeed in Inc., a Private, Two-Year College – Boston
Le Cordon Bleu College of Culinary Arts the culinary or hospitality industry. Associate of Applied Science Degree in
in Miami
Le Cordon Bleu College of Culinary Arts and Le Cordon Bleu Culinary Arts
Le Cordon Bleu College of Culinary Arts in Miami
was established in September 2003 to bring California Culinary Academy faculty members Certificate in Le Cordon Bleu
Le Cordon Bleu Culinary Arts program to the are dedicated to academic achievement, Culinary Arts
Miami/Fort Lauderdale area. The first students professional education, individual attention,
and to helping you prepare for your chosen Certificate in Le Cordon Bleu
began classes in May 2004. The College’s
career and reach your potential. In essence, they Pâtisserie and Baking
association with Le Cordon Bleu Culinary
Arts Paris represents a union of the finest in practice what they teach. A listing of our faculty
Le Cordon Bleu College of Culinary Arts
European and North American culinary arts may be found in the addendum to this catalog.
in Las Vegas
training programs available today, resulting in an Certificate in Le Cordon Bleu
Accreditation and Affiliations
innovative institution as well as a comprehensive, Culinary Arts
challenging and hands-on education. In January ACICS
2010, the college changed its name to Le Cordon Accredited by the Accrediting Council for Certificate in Le Cordon Bleu
Bleu College of Culinary Arts. Independent Colleges and Schools to award Pâtisserie and Baking
Certificates, Diplomas, Associate Degrees and
Le Cordon Bleu College of Culinary Arts Bachelor’s Degrees. Le Cordon Bleu College of Culinary Arts
in Scottsdale in Los Angeles
Accrediting Council for Independent Colleges Associate of Occupational Studies Degree in
Le Cordon Bleu College of Culinary Arts,
and Schools Le Cordon Bleu Culinary Arts
formerly known as Scottsdale Culinary
750 First Street, NE Suite 980
Institute, created through the vision of Associate of Occupational Studies Degree in
Washington, DC 20002-4241
Elizabeth Sherman Leite in 1986, combined Le Cordon Bleu Pâtisserie and Baking
(202) 336-6780
her educational background, experience, and
zeal for properly prepared cuisine. Le Cordon The Accrediting Council for Independent Diploma in Le Cordon Bleu
Bleu College of Culinary Arts rapidly built an Colleges and Schools is listed as a nationally Culinary Arts
international reputation of excellence drawing recognized accrediting agency by the Diploma in Le Cordon Bleu
students from throughout the United States United States Department of Education Pâtisserie and Baking
and around the world. In 1998, Le Cordon and is recognized by the Council for Higher
Bleu College of Culinary Arts proudly joined Education Accreditation. Le Cordon Bleu College of Culinary Arts
the Career Education Corporation (CEC) in Miami
family, building a network of career schools California Culinary Academy Associate in Science Degree in
internationally recognized for the quality of Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts
education and ability to place graduating Le Cordon Bleu Culinary Arts
Associate in Science Degree in
students in positions within their chosen fields. Certificate in Le Cordon Bleu Le Cordon Bleu Pâtisserie and Baking
In 1999, Le Cordon Bleu arrived in the United Culinary Arts
States. Its partnership with Le Cordon Bleu Certificate in Le Cordon Bleu
College of Culinary Arts combines classical Certificate in Le Cordon Bleu Culinary Arts
French techniques with modern American Pâtisserie and Baking
technology. This union ushered in a new era
of culinary arts in the world.
Le Cordon Bleu College of Culinary Arts Associate of Occupational Studies Degree Le Cordon Bleu College of Culinary Arts
in Minneapolis/St. Paul in Le Cordon Bleu Hospitality & Restaurant in Las Vegas
Associate in Applied Science Degree in Management Accredited by the Accrediting Commission
Le Cordon Bleu Culinary Arts of Career Schools and Colleges (ACCSC) as a
branch location of Le Cordon Bleu Institute of
Associate in Applied Science Degree in Culinary Arts
Culinary Arts in Scottsdale, AZ.
Le Cordon Bleu Pâtisserie and Baking
Certificate in Le Cordon Bleu Pâtisserie and Baking Le Cordon Bleu College of Culinary Arts
Culinary Arts in Miami
Le Cordon Bleu College of Culinary Arts Accredited by the Accrediting Commission
Certificate in Le Cordon Bleu in Seattle of Career Schools and Colleges (ACCSC) as a
Pâtisserie and Baking Certificate in Le Cordon Bleu branch location of Le Cordon Bleu Institute of
Culinary Arts Culinary Arts in Pittsburgh, PA.
in Orlando Certificate in Le Cordon Bleu
ACFEFAC
Associate in Science Degree in Pâtisserie and Baking
The following campuses and programs hold
Le Cordon Bleu Culinary Arts
ACFEFAC accreditation:
Associate in Science Degree in in St. Louis
Le Cordon Bleu Pâtisserie and Baking California Culinary Academy
Associate of Occupational Studies Degree
Diploma in Le Cordon Bleu Culinary Arts Culinary Arts
in Culinary Arts
Diploma in Le Cordon Bleu Certificate in Le Cordon Bleu Expiration: 6/30/2018
Pâtisserie and Baking Pâtisserie and Baking
Le Cordon Bleu College of Culinary Arts ACCSC – Main Campuses in Los Angeles
in Portland Associate of Occupational Studies Degree
California Culinary Academy,
Certificate in Le Cordon Bleu in Le Cordon Bleu Culinary Arts
Culinary Arts Expiration: 6/30/2016
in Scottsdale, Le Cordon Bleu Institute of
Certificate in Le Cordon Bleu Culinary Arts in Pittsburgh Associate of Occupational Studies Degree
Pâtisserie and Baking Accredited by the Accrediting Commission of in Le Cordon Bleu Pâtisserie and Baking
Career Schools and Colleges (ACCSC). Expiration: 6/30/2016
Accrediting Commission of Career Schools
in Sacramento Le Cordon Bleu College of Culinary Arts
and Colleges
Certificate in Le Cordon Bleu in Miami
2101 Wilson Blvd. / Suite 302
Culinary Arts Associate in Science Degree
Arlington, VA 22201
in Le Cordon Bleu Culinary Arts
Certificate in Le Cordon Bleu (703) 247-4212
Expiration: 6/30/2014
The Accrediting Commission of Career Schools
and Colleges is listed by the U.S. Department Le Cordon Bleu College of Culinary Arts
Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul
of Education as a nationally recognized
in Scottsdale Associate in Applied Science Degree
accrediting agency.
Bachelor of Arts Degree in in Culinary Arts
Le Cordon Bleu Culinary Management
ACCSC – Branch Campuses Expiration: 6/30/2013
Associate of Occupational Studies Degree Le Cordon Bleu College of Culinary Arts,
in Le Cordon Bleu Culinary Arts Le Cordon Bleu College of Culinary Arts
Inc., a Private, Two-Year College –
in Orlando
Associate of Occupational Studies Degree Boston, MA
Associate in Applied Science Degree
in Pâtisserie & Baking Accredited by the Accrediting Commission
in Le Cordon Bleu Culinary Arts
of Career Schools and Colleges (ACCSC) as a
Associate of Occupational Studies Degree Expiration: 12/31/2014
branch location of Le Cordon Bleu Institute of
in Le Cordon Bleu Culinary Operations Culinary Arts in Pittsburgh, PA.
9
Associate in Applied Science Degree As a prospective student, you are encouraged approved by the U.S. Department of Education
in Le Cordon Bleu Pâtisserie and Baking to review this catalog prior to signing to participate in Title IV financial aid programs.
Expiration: 12/31/2014 an enrollment agreement. You are also
encouraged to review the School Performance Le Cordon Bleu College of Culinary Arts
Le Cordon Bleu College of Culinary Arts Fact Sheet, which must be provided to you in Las Vegas
in Portland prior to signing the enrollment agreement. Le Cordon Bleu College of Culinary Arts is
Certificate in Le Cordon Bleu Any questions a student may have regarding licensed to operate by the Commission on
Pâtisserie and Baking this catalog that have not been satisfactorily Postsecondary Education in the State of
Expiration: 12/31/2012 answered by the institution may be directed Nevada.
to the Bureau for Private Postsecondary
Le Cordon Bleu College of Culinary Arts Education at 2535 Capitol Oaks Drive, Suite Le Cordon Bleu College of Culinary Arts
in Scottsdale 400, Sacramento, CA 95833, www.bppe.ca.gov, in Miami
Associate of Occupational Studies Degree toll-free telephone number (888) 370-7589 Le Cordon Bleu College of Culinary Arts is
in Le Cordon Bleu Culinary Arts or by fax (916) 263-1897. A student or any licensed by the Commission for Independent
Expiration: 12/31/2012 member of the public may file a complaint Education, Florida Department of Education.
about this institution with Bureau for Additional information regarding this
Associate of Occupational Studies Degree
Private Postsecondary Education by calling institution may be obtained by contacting:
in Le Cordon Bleu Pâtisserie and Baking
(888) 370-7589 toll-free or by completing a Commission for Independent Education
Expiration: 12/31/2014
complaint form, which can be obtained on the 325 West Gaines St., #1414
Certificate in Pâtisserie and Baking bureau’s Internet web site, www.bppe.ca.gov. Tallahassee, FL 32399-0400
Expiration: 12/31/2014 (888) 224-6684
State Affiliations in Atlanta Le Cordon Bleu College of Culinary Arts in
California Culinary Academy, The Le Cordon Bleu College of Culinary Arts is Minneapolis/St.Paul
Le Cordon Bleu College of Culinary Arts authorized by: Le Cordon Bleu College of Culinary Arts in
in Los Angeles, Le Cordon Bleu College of Nonpublic Postsecondary Education Minneapolis/St. Paul is registered as a private
Culinary Arts in Sacramento Commission (NPEC) institutional with the Minnesota Office of Higher
California Culinary Academy, Le Cordon Bleu 2082 East Exchange Place Education pursuant to sections 136A.61 to
College of Culinary Arts in Los Angeles and Suite 220 136A.71. Registration is not an endorsement of
Le Cordon Bleu College of Culinary Arts in Tucker, GA 30084 the institution. Credits earned at the institution
Sacramento are private institutions and have (770) 414-3300 may not transfer to all other institutions.
approval to operate in the State of California to operate in Georgia and is approved by the Minnesota Office of Higher Education
based on provisions of the California Private U.S. Department of Education to participate 1450 Energy Park Drive, Suite 350
Postsecondary Education Act (CPPEA) 0f 2009, in Title IV financial aid programs. St. Paul, MN 55108-5227
which is effective January 1, 2010.
Le Cordon Bleu College of Culinary Arts, Le Cordon Bleu College of Culinary Arts in
The Act is administered by the Bureau for Inc., a Private, Two-Year College – Boston Minneapolis/St. Paul is approved by the
Private Postsecondary Education, under The Le Cordon Bleu College of Culinary Arts, Wisconsin Educational Approval Board.
the Department of Consumer Affairs. The Inc., a Private, Two-Year College is approved Wisconsin Educational Approval Board
Bureau can be reached at: P.O. Box 980818, by the Massachusetts Board of Higher 30 West Mifflin Street, P.O. Box 8696
Sacramento, CA 95798-0818, (888) 370-7589, Education to offer the Associate in Applied Madison, WI 53708-8986
www.bppe.ca.gov. Science in Le Cordon Bleu Culinary Arts.
Additional information regarding this Approved for the training of veterans and
These institutions do not have a pending
institution may be obtained by contacting: eligible persons under the provisions of Title
petition in bankruptcy, not operating as a
Massachusetts Board of Higher Education 38, United States Code by the Minnesota State
debtor in possession, have not filed a petition
One Ashburton Place, Room 1401 Veterans Approving Agency.
within the preceding five years, or had a
petition in bankruptcy filed against them Boston, MA 02108-1696
within the preceding five years that resulted in Phone: (617) 994-9650
in Orlando
reorganization under Chapter 11 of the United Le Cordon Bleu College of Culinary Arts, Inc., Le Cordon Bleu College of Culinary Arts is
States Bankruptcy Code. a Private, Two-Year College, Boston, is licensed by the Commission for Independent
10
Education, Florida Department of Education. Le Cordon Bleu College of Culinary Arts Le Cordon Bleu College of Culinary Arts,
Additional information regarding this in Seattle Inc., a Private, Two-Year College –
institution may be obtained by contacting: This school is licensed under Chapter 28C.10 Boston, MA
Commission for Independent Education RCW. Inquiries or complaints regarding this Le Cordon Bleu College of Culinary Arts, Inc.,
325 West Gaines St., #1414 private vocational school may be made to the: a Private, Two-Year College is owned by
Tallahassee, FL 32399-0400 Workforce Training and Education Le Cordon Bleu Institute of Culinary Arts, Inc.
Phone: (888) 224-6684 Coordinating Board (a Massachusetts Corporation) which is wholly
128 Tenth Avenue SW owned by Career Education Corporation (CEC).
Le Cordon Bleu College of Culinary Arts P.O. Box 43105 CEC is a Delaware corporation with principal
in Portland Olympia, Washington 98504-3105 offices located at:
Le Cordon Bleu College of Culinary Arts Web: wtb.wa.gov 231 North Martingale Road
operates under the corporate laws of Oregon Phone: (360) 753-5662 Schaumburg, IL 60173-2007
and the regulations of Oregon’s Office of E-Mail Address: wtecb@wtb.wa.gov Phone: (847) 781-3600
Degree Authorization. This school is a business Fax: (847) 781-3610
corporation authorized by the State of Oregon to Le Cordon Bleu College of Culinary Arts
in St. Louis Institutional Governance
offer and confer the academic degrees described
herein, following a determination that the state Le Cordon Bleu College of Culinary Arts The President of the College is responsible
academic standards will be satisfied under OAR is approved to operate by the Missouri for the overall operation and governance of
583-030. Inquiries concerning the standards or Department of Higher Education. The college the institution. The President is appointed
school compliance may be directed to: is approved by the U.S. Department of by the Board of Trustees, which is charged
Oregon Student Assistance Commission Education to participate in Title IV financial aid with providing an educational vision for the
Office of Degree Authorization programs. Le Cordon Bleu College of Culinary College and safeguarding its mission and
1500 Valley River Drive, Suite100 Arts is affiliated with the Career College academic integrity. The President provides
Eugene, OR 97401 Association and the Missouri Association of local leadership and managerial oversight. The
Phone: (541) 687-7452 Private Career Colleges and Schools. Executive Chef, who reports to the President,
is responsible for academic governance at the
This school is licensed under Chapter
Statement of Ownership College. The administration of the academic
28C.10RCW and is authorized to advertise and
California Culinary Academy programs of the College and the hiring and
recruit for the following programs: Le Cordon
California Culinary Academy is owned by supervision of the faculty are a function within
Bleu Culinary Arts Certificate and Le Cordon
California Culinary Academy, which is wholly academic governance. Faculty members
Bleu Pâtisserie and Baking Certificate. Inquiries
owned by Career Education Corporation (CEC). participate in the governance structure
or complaints from State of Washington
CEC is a Delaware corporation with principal through program evaluation and through
residents regarding this or any other private
offices located at: 231 North Martingale Road participation on the Program Advisory Board,
vocational school may be made to:
Schaumburg, IL 60173-2007 which is appointed by the President to
Workforce Training and Education
Phone: (847) 781-3600 review the College’s programs and ensure its
Coordinating Board
Fax: (847) 781-3610 relevance to the culinary industry. Students
128 Tenth Avenue SW
participate in governance activities through
P.O. Box 43105
Le Cordon Bleu College of Culinary Arts in end of course/module/block evaluations
Olympia, Washington 98504-3105
Atlanta of instruction and of course and program
Web: wtb.wa.gov
Le Cordon Bleu College of Culinary Arts is content. The governance processes have
Phone: (360) 753-5662
owned by Le Cordon Bleu North America, Inc., been designed to ensure an educational
E-Mail Address: wtecb@wtb.wa.gov
which is wholly owned by Career Education environment in which students can pursue
Le Cordon Bleu College of Culinary Arts Corporation (CEC). CEC is a Delaware their career of choice and develop skills that
in Scottsdale corporation with principal offices located at: will help them achieve success.
Arizona State Board for Private Postsecondary 231 North Martingale Road
Education Schaumburg, IL 60173-2007
1400 W. Washington, Suite 260 Phone: (847) 781-3600
Phoenix, AZ 85007 Fax: (847) 781-3610
Phone: (602) 542-5709
azppse.state.us/
11
Le Cordon Bleu College of Culinary Arts Le Cordon Bleu College of Culinary Arts Le Cordon Bleu College of Culinary Arts
in Los Angeles in Orlando in Seattle
Le Cordon Bleu College of Culinary Arts is Le Cordon Bleu College of Culinary Arts is Le Cordon Bleu College of Culinary Arts is
owned by Le Cordon Bleu North America, Inc., owned by Le Cordon Bleu North America, Inc., owned by Kitchen Academy Inc., a wholly
which is wholly owned by Career Education which is wholly owned by Career Education owned subsidiary of Career Education
Corporation (CEC). CEC is a Delaware Corporation (CEC). CEC is a Delaware Corporation (CEC). CEC is a Delaware
corporation with principal offices located at: corporation with principal offices located at: corporation with principal offices located at:
231 North Martingale Road 231 North Martingale Road 231 North Martingale Road
Schaumburg, IL 60173-2007 Schaumburg, IL 60173-2007 Schaumburg, IL 60173-2007
Phone: (847) 781-3600 Phone: (847) 781-3600 Phone: (847) 781-3600
Fax: (847) 781-3610 Fax: (847) 781-3610 Fax: (847) 781-3610
Le Cordon Bleu College of Culinary Arts Le Cordon Bleu College of Culinary Arts Le Cordon Bleu College of Culinary Arts
in Las Vegas in Portland in St. Louis
Le Cordon Bleu College of Culinary Arts is Le Cordon Bleu College of Culinary Arts is Le Cordon Bleu College of Culinary Arts is
owned by Scottsdale Culinary Institute, LTD., incorporated and is owned by Le Cordon Bleu owned by Kitchen Academy Inc., a wholly
which is wholly owned by Career Education North America, Inc., which is wholly owned owned subsidiary of Career Education
Corporation (CEC). CEC is a Delaware by Career Education Corporation (CEC). CEC is Corporation (CEC). CEC is a Delaware
corporation with principal offices located at: a Delaware corporation with principal offices corporation with principal offices located at:
231 North Martingale Road located at: 231 North Martingale Road
Schaumburg, IL 60173-2007 231 North Martingale Road Schaumburg, IL 60173-2007
Phone: (847) 781-3600 Schaumburg, IL 60173-2007 Phone: (847) 781-3600
Fax: (847) 781-3610 Phone: (847) 781-3600 Fax: (847) 781-3610
Fax: (847) 781-3610
Le Cordon Bleu College of Culinary Arts Executive Officers/Board of
in Miami Le Cordon Bleu College of Culinary Arts Directors (all campuses):
Le Cordon Bleu College of Culinary Arts - in Sacramento The executive officers of
Miami is owned by Le Cordon Bleu Institute Le Cordon Bleu College of Culinary Arts is Career Education Corporation are:
of Culinary Arts, Inc., a Pennsylvannia owned by Kitchen Academy Inc., a wholly
Steven H. Lesnik
Corporation, which is wholly owned by Career owned subsidiary of Career Education
President and Chief Executive Officer
Education (CEC). CEC is a Delaware corporation Corporation (CEC). CEC is a Delaware
with principal offices located at: corporation with principal offices located at: Michael J. Graham
231 North Martingale Road 231 North Martingale Road Executive Vice President and
Schaumburg, IL 60173-2007 Schaumburg, IL 60173-2007 Chief Financial Officer
Phone: (847) 781-3600 Phone: (847) 781-3600
Fax: (847) 781-3610 Fax: (847) 781-3610
Members of the
Le Cordon Bleu College of Culinary Arts Le Cordon Bleu College of Culinary Arts CEC Board of Directors are:
in Minneapolis/St. Paul in Scottsdale
Steven H. Lesnik, Chairman
Le Cordon Bleu College of Culinary Arts - Le Cordon Bleu College of Culinary Arts is
Minneapolis/St. Paul is owned by Le Cordon owned by Scottsdale Culinary Institute, LTD., Leslie T. Thornton, Lead Independent Director
Bleu North America, Inc., which is wholly which is wholly owned by Career Education
Dennis H. Chookaszian
owned by Career Education Corporation (CEC). Corporation (CEC). CEC is a Delaware
CEC is a Delaware corporation with principal corporation with principal offices located at: David W. Devonshire
offices located at: 231 North Martingale Road
Patrick W. Gross
231 North Martingale Road Schaumburg, IL 60173-2007
Schaumburg, IL 60173 Phone: (847) 781-3600 Greg L. Jackson
Phone: (847) 781-3600 Fax: (847) 781-3610
Thomas B. Lally
Fax: (847) 781-3610
12
program offerings
Definitions of Academic Calendar
• The term “block” refers to a consecutive
12-week grouping of classes commencing
with the student’s start date.
• The term “module” refers to a consecutive
6-week grouping of classes commencing
with the student’s start date.
• The term “session” refers to any shorter
length course periods within a module.
13
Certificate Program in
Le Cordon Bleu Offered at the Le Cordon Bleu campuses in:
California Culinary Academy, Atlanta, Las Vegas,
Culinary Arts Minneapolis/St. Paul, Portland, Scottsdale
The Certificate in Le Cordon Bleu Culinary Arts is designed to prepare Core Curriculum Requirements
students with the skills appropriate for basic positions in professional Course Code Course Title Credits
food preparation. Students begin their program with classes in basic LCBC105 Food Safety and Sanitation 3.0
and fundamental concepts of the culinary profession and build to
LCBC110 Culinary Foundations I 4.0
more advanced topics as the program progresses. The program
features lecture and laboratory formats. The program concludes with LCBC122 Culinary Foundations II 7.0
an externship experience that gives students a chance to practice skills LCBC132 Culinary Foundations III 7.0
taught throughout the course of their studies. LCBC152 Baking and Pastry 7.0
LCBC212 Cuisine Across Cultures 8.0
Program outcomes include:
LCBC222 Catering and Buffets 7.0
• Demonstrate professional-level cooking techniques.
LCBC250 Externship I 6.0
• Demonstrate sanitation principles as they apply to the
LCBC255 Externship II 6.0
professional kitchen.
Total Quarter Credits Required for Graduation 55.0
• Demonstrate professionalism appropriate to the hospitality industry.
The program consists of 55 quarter credits, 940 contact hours, and
12 months of instruction.
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. Examples of some job titles for graduates
include Line Cook, Prep Cook, Banquet Cook, Catering Assistant and
Cook. The various titles of “chef” generally apply to more advanced
roles in a professional kitchen (for example, Sous Chef, Executive Chef).
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 jobs mentioned are examples of certain potential
jobs, not a representation that these outcomes are more probable than
others. Le Cordon Bleu College of Culinary Arts and California Culinary
Academy cannot guarantee employment or salary.
14
California Culinary Academy, Atlanta, Las Vegas,
Pâtisserie and Baking Minneapolis/St. Paul, Portland, Scottsdale
Le Cordon Bleu College of Culinary Arts offers an intensive program for Core Curriculum Requirements
those interested in a professional baking career. The program includes Course Code Course Title Credits
hands-on teaching of fundamental baking skills and the theoretical LCBC105 Food Safety and Sanitation 3.0
knowledge that forms basic competency in the field. The Certificate in
LCBC110 Culinary Foundations 1 4.0
Le Cordon Bleu Pâtisserie and Baking offers a comprehensive course
of study in the fundamentals, and exposes students to the different LCBK102 Introduction to Pâtisserie and Baking Techniques 7.0
styles of the school’s chef-instructors, a wide variety of industry-current LCBK112 Baking Principles and Viennoiserie 7.0
equipment, and various facets of the foodservice industries. LCBK122 International Pâtisserie, Cake Formula, and Assembly 7.0
LCBK212 Advanced Pâtisserie and Chocolate Techniques 8.0
Possible outcomes include:
LCBK222 Centerpiece and Cake Decoration Techniques 7.0
• Demonstrate professional-level pâtisserie and baking techniques.
LCBK250 Externship I 6.0
LCBK255 Externship II 6.0
Total Credits Required for Graduation 55.0
• Demonstrate professionalism appropriate to the
hospitality industry.
The program consists of 55 quarter credits, 940 contact hours
and 12 months of instruction and concludes with an 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. Examples of some job titles for graduates include
Baker, Bakery Assistant, Pastry Assistant, Cake Decorator, Pastry Cook,
Assistant Pastry Cook and Bread Baker. The various titles of “pastry chef”
generally apply to more advanced roles in a professional kitchen (for
example Pastry Sous Chef, Executive Pastry Chef). 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 jobs mentioned are examples of certain potential jobs, not a
representation that these outcomes are more probable than others.
Le Cordon Bleu College of Culinary Arts and California Culinary
Academy cannot guarantee employment or salary.
15
Culinary Arts Sacramento, Seattle, St. Louis
Program outcomes include demonstrating:
• Professional-level cooking techniques.
Total Required Core Curriculum Quarter Credits 42.0
• Sanitation principles as they apply to the professional kitchen.
• Professionalism appropriate to the hospitality industry.
Upon completion of the program, the graduate should have the skills
needed to begin his/her career in the culinary and/or hospitality
industries at an entry level.
Examples of some job titles for graduates include Cook, Line Cook,
Catering Assistant, Banquet Cook, and Prep Cook. The various titles
of “chef” generally apply to more advanced roles in a professional
kitchen (for example, Sous Chef, Executive Chef). 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 jobs
mentioned are examples of certain potential jobs, not a representation
that these outcomes are more probable than others. Le Cordon Bleu
College of Culinary Arts does not guarantee employment or salary.
The program is designed to be 9 months (36 instructional weeks) in
length. The length of time needed to complete the program could
vary depending on the individual circumstances of the student. Upon
satisfactory completion of the specified 42 quarter credit hours (660
contact hours), a student with a cumulative grade-point average (CGPA)
of 2.0 (on a 4.0 scale) or higher, will be awarded a Certificate in
Le Cordon Bleu Culinary Arts.
16
Pâtisserie and Baking Sacramento, Seattle, St. Louis
knowledge that forms basic competency in the field. The Certificate in
LCBK102 Introduction to Pâtisserie and Baking Techniques 7.0
of study in the fundamentals, and exposes students to the different LCBK112 Baking Principles and Viennoiserie 7.0
styles of the school’s chef-instructors, a wide variety of industry-current LCBK122 International Pâtisserie, Cake Formula, and Assembly 7.0
equipment, and various facets of the foodservice industries. LCBK212 Advanced Pâtisserie and Chocolate Techniques 8.0
LCBK250
LCBK252** Externship I 6.0
• Demonstrate professionalism appropriate to the **LCBK252 is offered at the Sacramento and Seattle campuses.
The program consists of 45 quarter credits, 710 contact hours and
9 months of instruction and concludes with an externship.
include Pastry Assistant, Bakery Assistant, Baker, Assistant Pastry Cook,
Pastry Cook, Bread Baker and Cake Decorator. The various titles of
“pastry chef” generally apply to more advanced roles in a professional
kitchen (for example Pastry Sous Chef, Executive Pastry Chef).
jobs, not a representation that these outcomes are more probable
than others. Le Cordon Bleu College of Culinary Arts cannot guarantee
employment or salary.
17
Diploma Program in
Culinary Arts Los Angeles, Miami, Orlando
The Diploma in Le Cordon Bleu Culinary Arts is designed to prepare Core Curriculum Requirements
LCBC153**
• Demonstrate sanitation principles as they apply to LCBC250 Externship I 6.0
the professional kitchen.
• Demonstrate professionalism appropriate to the Total Quarter Credits Required for Graduation 55 .0
** LCBC153 is offered at the Los Angeles campus.
The program consists of 55 quarter credits, 940 contact hours, and
12 months of instruction.
at an entry level. Examples of some job titles for graduates include Cook,
Line Cook, Catering Assistant, Banquet Cook, and Prep Cook. The various
titles of “chef” generally apply to more advanced roles in a professional
kitchen (for example, Sous Chef, Executive Chef). 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 jobs
College of Culinary Arts cannot guarantee employment or salary.
18
Diploma Program in
Pâtisserie and Baking Los Angeles, Miami, Orlando
knowledge that forms basic competency in the field. The Diploma in
of study in the fundamentals, and exposes students to the different LCBK102 Introduction to Pâtisserie and Baking Techniques 7.0
styles of the school’s chef-instructors, a wide variety of industry-current LCBK112 Baking Principles and Viennoiserie 7.0
equipment, and various facets of the foodservice industries. LCBK122 International Pâtisserie, Cake Formula, and Assembly 7.0
LCBK212 Advanced Pâtisserie and Chocolate Techniques 8.0
The program consists of 55 quarter credits, 940 contact hours and
12 months of instruction and concludes with an externship.
Pastry Cook, Bread Baker and Cake Decorator. The various titles of
“pastry chef” generally apply to more advanced roles in a professional
kitchen (for example Pastry Sous Chef, Executive Pastry Chef).
19
Course Descriptions For all Certificate and Diploma programs (except for Boston)
Course Numbering System LCBC105 – Food Safety and Sanitation LCBC122 – Culinary Foundations II
Le Cordon Bleu College of Culinary Arts and (30/0/0) (51/49/0)
California Culinary Academy use a course 3 Credits 7 Credits
Prerequisite: None Prerequisites: LCBC105 and LCBC110
numbering system that consists of a three- or
This course covers the principles of safe food This hands-on course builds on the
four-letter prefix followed by three numbers
handling, the types of hazards, and the most techniques and principles presented in
and indicates both the area of study and general
common causes of food borne illness. A focus Culinary Foundations I. Students will have
freshman or sophomore level of the course.
is placed on standards for safe food handling the opportunity to apply introductory level
Courses numbered 100-199 are generally taken throughout the industry and the principles culinary techniques as a component of a
during a student’s first academic year. for managing sanitation in a foodservice Le Cordon Bleu culinary education. Classical
operation. The course introduces students to knife cuts and French classical cuisine
Courses numbered 200-299 are generally taken
the seven principles of HACCP and familiarizes terminology is built upon in this hands-on
during a student’s second academic year.
students with the functions of various course. Proper use of commercial equipment
Although the course number indicates governing bodies that service this aspect of and understanding of measurement, formulas,
the general level of study, courses may be the industry. Students discuss how to handle and recipe adherence culminate a solid
completed out of sequence with a student’s food safely from acquisition to service and foundation for furthering basic competencies.
current study level, upon approval from are shown areas of opportunity to prevent Foundations include stocks, mother sauces,
the Executive Chef. The unit of credit is the food borne illness throughout the flow of soups, vegetables, grains, and egg cookery,
semester/quarter credit hour. food. Students will take a CFP/ANSI nationally speed and accuracy. As with the entire Le
accredited food safety exam for certification. Cordon Bleu curriculum desired sanitation,
Note: The institution reserves the right to
professionalism, and respect for the craft
reschedule any course that is selected by fewer
than ten students. Due to course scheduling LCBC110 – Culinary Foundations I continue to enhance the student’s educational
(30/20/0) experience.
and student demand, not all courses are 4 Credits
available or offered every block/module. Prerequisite: None
LCBC132 – Culinary Foundations III
In this introductory course to the culinary (51/49/0)
arts, students will have the opportunity to 7 Credits
learn basic principles guiding professional Prerequisite: LCBC122
introductory cooking techniques. Lecture This course builds on the techniques and
topics will include the history of the principles demonstrated in previous courses.
foodservice industry, culinary terminology, Students will have the opportunity to develop
standards of professionalism, organization skills in the identification, butchery, and
of working kitchens and volume food fabrication used in cooking of a variety of
preparation. Key components of the course meat and seafood products. Small sauce
include discussion of chef tools, commercial production, from the classical Le Cordon Bleu
equipment and its intended uses. Basic food techniques taught earlier, is enhanced in this
science principles, recipe use, menu genres, stage of further advanced culinary training.
introduction to the elements of taste and Charcuterie methods including curing,
flavor also drive daily lessons. The foundation smoking, forcemeats, and sausage production
for Le Cordon Bleu stocks and sauces are are introduced and practiced. Students will
introduced in this class. The course also covers have the opportunity to apply introductory
introduction to commercial kitchen cleaning plating techniques utilized in the foodservice
and builds understanding for clean facilities industry and may begin to realize their own
as students complete their food safety and style as the taught Le Cordon Bleu techniques
sanitation course. become more familiar.
20
LCBC152/LCBC153 – Baking and Pastry LCBC222 – Catering and Buffets LCBK102 – Introduction to Pâtisserie
(51/49/0) (51/49/0) and Baking Techniques
7 Credits 7 Credits (51/49/0)
Prerequisites: LCBC105 and LCBC110 Prerequisite: LCBC132 7 Credits
This course covers the fundamentals of baking Introducing classical and contemporary Prerequisite: None
and pastry arts, which include terminology, garde manger techniques are emphasized The course introduces the fundamental
technology, equipment, measurement, and in this course. Students prepare and serve concepts, skills and techniques of basic
recipe costing and analysis. Different classical food in a variety of settings. This hands-on baking. Special emphasis placed on the study
mixing methods along with standard recipe production course covers three major areas of ingredient functions, product identification,
adherence principles, bakery sanitation and in buffet and catering operations: business, and weights and measures as applied to
product storage is discussed. Students have preparation, and execution. The course baking. Students will have the opportunity
the opportunity to produce a variety of rich, approaches these operations in the areas of to apply basic baking techniques in the
lean and laminated doughs, cakes, icings, catering, theme parties, weddings, holidays, preparation of cookies, cakes, muffins, tarts
cookies, tarts, quick breads, stirred and baked and special events. Additional topics include basic custards and petit fours. Traditional
custards, frozen desserts, chocolates, candies menu development and business aspects meringues, butter creams and Génoise sponge
and plated desserts. Industry applications are of a catering operation. Students will have will be included.
emphasized as described by both classical an opportunity to combine taught kitchen
Le Cordon Bleu cuisine techniques and skills with a sense of business and creativity. LCBK112 – Baking Principles and
customer demand in the modern-day bakery. This course also provides an opportunity for Viennoiserie
(51/49/0)
students to find their own style and further
7 Credits
LCBC212 – Cuisine Across Cultures their depth of knowledge regarding how to Prerequisite: LCBK102
(61.5/38.5/0) transition what they see in the kitchen and Students will have the opportunity to
8 Credits what the customer sees in delivering of the
Prerequisite: LCBC132 develop the knowledge, skills and techniques
final product. required for the production and presentation
This hands-on lab course traces common global
ingredients used in many regional dishes. It of basic yeast products. Emphasis on the
LCBC250 – Externship I application of ingredient functions, product
combines lecture, demonstration, production, (0/0/180)
and presentation as a means to explore other identification and recipe interpretation occurs
6 Credits
cultures through the understanding of global Prerequisites: All other required program throughout the module. Students will have
culinary heritages. The attitudes and tastes of courses must be completed prior to taking the opportunity to apply their acquired
the more global and knowledgeable customer either of the externship courses unless understanding of basic baking concepts and
permission is granted by the Executive Chef techniques to the preparation of breads,
sets a greater expectation of balance in a
The externship is the final applied component enriched dough’s and various artisan breads.
professional culinarian’s repertoire. Students
of the Le Cordon Bleu culinary program. Focus will also be given to phyllo dough,
examine food in the context of culture,
The student will have the opportunity to sweet dough, and Brioche; with emphasis on
geography, history and that influences cuisines
further develop and refine their culinary the method and production of Danish and
have had on each other.
skills with 180 hours of progressive industry croissant dough. Consistency of product,
experience alongside school approved timing of production, and recipe development
foodservice professionals. will be included.
LCBC255 – Externship II
(0/0/180)
6 Credits
Prerequisite: LCBC250
This second course is required of all certificate-
seeking culinary arts students. The student
will have the opportunity to further develop
and refine their culinary skills during this
additional 180 hours of progressive industry
experience alongside school approved
foodservice professionals.
21
LCBK122 – International Pâtisserie, LCBK250/LCBK252 – Externship I

Cake Formula, and Assembly (0/0/180)
(51/49/0) 6 Credits
7 Credits Prerequisites: All other required program
Prerequisite: LCBK112 courses must be completed prior to taking
Students will explore pâte á choux, stirred and either of the externship courses unless
baked custards, Bavarians and mousses. The permission is granted by the Executive Chef
fundamental production of classical European The externship is the final applied component
desserts, crêpes, soufflé, sabayon and frozen of the Le Cordon Bleu Pâtisserie and
desserts are included. Students will also have Baking program. The student will have the
the opportunity to develop the skills and opportunity to further develop and refine their
understanding of creamed, two-stage, and skills with 180 hours of progressive industry
foamed cake methods. The student will have experience alongside school approved
the opportunity to gain practical experience in foodservice professionals.
the production, assembly, finish and decoration
of cakes with various fillings and icings. LCBK255 – Externship II
(0/0/180)
6 Credits
LCBK212 – Advanced Pâtisserie and Prerequisites: LCBK250 (or LCBK252)
Chocolate Techniques This second course is required of all Pâtisserie
(61.5/38.5/0)
8 Credits and Baking students. The student will have
Prerequisite: LCBK122 the opportunity to further develop and refine
This course focuses on concepts, procedures their skills during this additional 180 hours of
and techniques to produce platted desserts. progressive industry experience alongside
The course emphasizes the preparation and school approved foodservice professionals.
assembly of finished desserts, tempering
chocolate, sauce preparation, and garnishes.
LCBK222 – Centerpiece and Cake

Decoration Techniques
(51/49/0)
7 Credits
Prerequisite: LCBK212
The course introduces students to the relevant
concepts, procedures and techniques necessary
to produce elaborate celebration cakes. The
student will have the opportunity to develop
skills in decorations made with pastillage,
chocolate, gum paste, cooked sugar, and
marzipan. Students will practice piping and
décor appropriate to the production and
decoration of wedding cakes.
22
Associate of Applied Science Degree in

Le Cordon Bleu Offered at the Le Cordon Bleu campus in:
Culinary Arts Boston
The Associate of Applied Science degree in Le Cordon Bleu Culinary Arts The program represents a complete, well-rounded curriculum that
is designed to provide the theoretical foundation and technical skills provides a foundation for students to enter the foodservice industry in
necessary for success in the foodservice industry. It has been developed any of a multitude of positions. Graduates should be prepared to assume
in response to student interest and industry demands. positions such as cook, apprentice chef, or kitchen manager in settings
such as restaurants, hotels, schools, bakeries, resorts, and cruise ships.
The partnership of Le Cordon Bleu – Paris with the College combines
classical French techniques with innovative American technology. It The Le Cordon Bleu Culinary Arts Associate program is a 1550 clock
combines classical methodology with a contemporary philosophy and hour, 101 quarter credit culinary arts training program leading to an
includes over 450 specific proficiencies. Students will be required to Associate of Applied Science. The program is designed to provide the
demonstrate culinary proficiencies at every level of their program. theoretical foundation and technical skills necessary for success in
the foodservice industry. This program includes hands-on teaching of
Students will be exposed to a cross-cultural spirit and international
fundamental skills as well as the theoretical knowledge that underlies
culinary techniques, which focus on demonstration followed by
competency in the field.
practical application. The Le Cordon Bleu Culinary Dîplome, which
graduates will receive in addition to the Associate of Applied Science Upon completion of the program the graduate should have the
degree, has worldwide recognition and local appeal. skills needed to begin their career in the culinary and/or hospitality
As part of the program, students will have the opportunity to learn
include Cook, Line Cook, Catering Assistant, Banquet Cook, Garde
classical cooking methods and the qualitative aspects of food preparation,
Manger, Baker, Roundsman and Prep Cook. The various titles of “chef”
including nutrition and sanitation. Laboratory sessions enable students
generally apply to more advanced roles in a professional kitchen (for
to achieve proficiency by meeting the rigorous standards established by
example, Sous Chef, Executive Chef). Graduates should not expect to
the curriculum and defined by experienced chef instructors. Students can
become Chefs upon graduation but are encouraged to work toward
progress to preparing food in quantity, and become involved in both the
becoming a Chef through the course of their careers.
front and back of the house operations in our on-site restaurant. Emphasis
is placed on timeliness, procedure, and organizational techniques, as well as The jobs mentioned are examples of certain potential jobs, not a
on product quality. representation that these outcomes are more probable than others.
Le Cordon Bleu College of Culinary Arts cannot guarantee employment
Students also have the opportunity to learn about restaurant
or salary.
operations from a corporate level and then break down the various
components to study in detail how they can be applied to any The program is designed to be 15 or 21 months in length.
foodservice establishment. Students can learn management theory
and develop an understanding of effective leadership and how it can
influence their environment.
General education, an important aspect of higher learning and a valuable
asset in today’s highly competitive world, is incorporated through general
education coursework designed to ensure that students have the cognitive
abilities crucial to their success in the workplace.
23
Core Curriculum Requirements

Course Code Course Title Credits
LCBC100 College Success and Career Portfolio 1.0
LCBC105 Food Safety and Sanitation 3.0
LCBC120 Culinary Foundations II 6.0
LCBC125 Cost Control and Purchasing 3.0
LCBC130 Culinary Foundations III 6.0
LCBC135 Nutrition 3.0
LCBC150 Baking and Pastry 6.0
LCBC215 Hospitality Supervision and Entrepreneurship 5.0
LCBC225 Wine and Beverage 3.0
LCBC230 Contemporary Cuisine 4.0
LCBC240 Restaurant Rotation 8.0
Total Required Core Curriculum Credits 76.0
General Education Requirements

ART252 Art Appreciation* 5.0
COM122 Public Speaking* 5.0
MTH122 College Math* 5.0
ENG102 English Composition and Literature* 5.0
SOC222 Cultural Diversity* 5.0
Total Required General Education Credits 25.0
Upon satisfactory completion of the specified 101 quarter-credit hours,

a student with a CGPA of 2.0 (on a 4.0 scale) or higher will be awarded
an Associate of Applied Science in Le Cordon Bleu Culinary Arts.
The program incorporates a general education requirement of
25 quarter hours. The five general education courses that fulfill this
requirement are indicated by an asterisk(*). The length of time needed
to complete the program could vary depending on the individual
circumstances of the student.
24
Culinary Arts Boston
Upon satisfactory completion of the specified 37 quarter-credit hours, a
student with a CGPA of 2.0 (on a 4.0 scale) or higher will be awarded the
The Le Cordon Bleu Culinary Arts Certificate program is a 660 clock Certificate in Le Cordon Bleu Culinary Arts.
hour, 37 quarter credit culinary arts training program leading to
The length of time needed to complete the program could vary
a Certificate. The program is designed to provide the theoretical
depending on the individual circumstances of the student.
foundation and technical skills necessary for the individual that seeks to
develop and solidify skills they currently utilize in the industry or those
who may already hold academic degrees and desire a program focused
on culinary skill development. This certificate program includes hands-
on teaching of fundamental skills as well as the theoretical knowledge
that underlies competency in the field.
include Cook, Line Cook, Catering Assistant, Banquet Cook, and Prep
Cook. The various titles of “Chef” generally apply to more advanced
roles in a professional kitchen (for example, Sous Chef, Executive Chef).
Graduates should not expect to become Chefs upon graduation but
are encouraged to work toward becoming a Chef through the course of
their careers.
or salary.
The program is designed to be 36 weeks in length – 30 weeks on
campus followed by a 6 week externship.
25
Pâtisserie and Baking Boston
Le Cordon Bleu College of Culinary Arts offers an intensive program Core Curriculum Requirements
for those interested in a professional baking career. The program Course Code Course Title Credits
includes “hands-on” teaching of fundamental baking skills as well as LCBC105 Food Safety and Sanitation 3.0
the theoretical knowledge that must underlie competency in the field.
The Certificate in Pâtisserie and Baking Program offers a comprehensive
course of study in the fundamentals. It exposes students to the different LCBK110 Baking Principles and Viennoiserie 6.0
styles of the school’s chef-instructors, a wide variety of industry-current LCBK120 International Pâtisserie, Cake Formula and Assembly 6.0
equipment, and various facets of the foodservice industries. LCBK210 Advanced Pâtisserie Techniques 6.0
Upon satisfactory completion of the specified 39 quarter-credit hours, a
• Demonstrate professionalism appropriate to the student with a CGPA of 2.0 (on a 4.0 scale) or higher will be awarded the
hospitality industry. Certificate in Le Cordon Bleu Pâtisserie and Baking.
The Le Cordon Bleu Pâtisserie and Baking Certificate program is a The length of time needed to complete the program could vary
710 clock hour, 39 quarter credit culinary arts training program leading depending on the individual circumstances of the student.
to a Certificate. The program is designed to provide the theoretical
foundation and technical skills necessary for success in the baking
and pastry sector of the foodservice industry. This certificate program
includes hands-on teaching of fundamental baking skills as well as
the theoretical knowledge that underlies competency in the field. The
program is designed to be 36 weeks in length – 30 weeks on campus
followed by a 6 week externship.
at an entry level. Examples of some job titles for graduates include
Pastry Assistant, Bakery Assistant, Baker, Assistant Pastry Cook, Pastry
Cook, Bread Baker and Cake Decorator. The various titles of “Pastry
Chef” generally apply to more advanced roles in a professional kitchen
(for example Pastry Sous Chef, Executive Pastry Chef). Graduates should
not expect to become chefs upon graduation but are encouraged to
work toward becoming a chef through the course of their careers.
or salary.
26
Course Descriptions For programs offered at: Boston
Course Numbering System ART252 – Art Appreciation* LCBC105 – Food Safety and Sanitation
Le Cordon Bleu College of Culinary Arts uses 5 Credits 3 Credits
a course numbering system that consists of a Prerequisite: None Prerequisite: None
three- or four-letter prefix followed by three This survey course introduces students to This course covers the principles of safe food
numbers and indicates both the area of study various art forms, such as visual, literary, handling, the types of hazards, and the most
and general freshman or sophomore level of theatrical, and musical art. common causes of food borne illness. A focus
the course. is placed on standards for safe food handling
COM122 – Public Speaking* throughout the industry and the principles
Courses numbered 100-199 are generally taken 5 Credits for managing sanitation in a foodservice
during a student’s first academic year. Prerequisite: None operation. The course introduces students to
This course presents principles and theories the seven principles of HACCP and familiarizes
of effective speech communications. Students students with the functions of various
will practice communication and presentation governing bodies that service this aspect of
Although the course number indicates techniques; investigate elements of effective the industry. Students discuss how to handle
the general level of study, courses may be research, writing, and organization; and adapt food safely from acquisition to service and
completed out of sequence with a student’s methods of delivery and debate for diverse are shown areas of opportunity to prevent
current study level, upon approval from audiences and contexts. food borne illness throughout the flow of
the Executive Chef. The unit of credit is the food. Students will take a CFP/ANSI nationally
semester/quarter credit hour. ENG102 – English Composition and accredited food safety exam for certification.
Literature*
Note: The institution reserves the right to 5 Credits
reschedule any course that is selected by fewer Prerequisite: None LCBC110 – Culinary Foundations I
than ten students. Due to course scheduling 4 Credits
In this course, students will focus on speaking
Prerequisite: None
and student demand, not all courses are and writing standard English, with emphasis on
In this introductory course to the culinary arts,
available or offered every block/ module. diction, oral self-presentation, and simple yet
students will have the opportunity to learn basic
skillful and elegant writing styles.
principles guiding professional introductory
cooking techniques. Lecture topics will include
LCBC100 – College Success and Career the history of the foodservice industry, culinary
Portfolio
1 Credit terminology, standards of professionalism,
Prerequisite: None organization of working kitchens and volume
This college success class combines insight food preparation. Key components of the course
specific to both student success habits and include discussion of chef tools, commercial
gaining entry into the foodservice profession. equipment and its intended uses. Basic food
The compilation of documents for inclusion science principles, recipe use, menu genres,
in either print-based or digital portfolios is introduction to the elements of taste and flavor
the capstone project in this Le Cordon Bleu also drive daily lessons. The foundation for
course. Résumé cover letter and reference Le Cordon Bleu stocks and sauces are introduced
page development for employment seeking in this class. The course also covers introduction
presentation encompasses student outcomes. to commercial kitchen cleaning and builds
Strategies for note taking, reading for understanding for clean facilities as students
comprehension and test taking are explored. complete their food safety and sanitation course.
Interviewing skills, stress management,
time management and personal finance
management are discussed.
27
LCBC120 – Culinary Foundations II LCBC130 – Culinary Foundations III LCBC150 – Baking and Pastry
6 Credits 6 Credits 6 Credits
Prerequisites: LCBC105 and LCBC110 Prerequisite: LCBC120 Prerequisites: LCBC105 and LCBC110
This hands-on course builds on the This course builds on the techniques and This course covers the fundamentals of baking
techniques and principles presented in principles demonstrated in previous courses. and pastry arts, which include terminology,
Culinary Foundations I. Students will have the Students will have the opportunity to develop technology, equipment, measurement,
opportunity to apply introductory level culinary skills in the identification, butchery, and and formula conversions. Different classical
techniques as a component of a Le Cordon fabrication used in cooking of a variety of mixing methods along with standard recipe
Bleu culinary education. Classical knife cuts meat and seafood products. Small sauce adherence principles, bakery sanitation and
and French classical cuisine terminology is built production, from the classical Le Cordon Bleu product storage is discussed. Students have
upon in this hands-on course. Proper use of techniques learned earlier is enhanced in this the opportunity to produce a variety of rich,
commercial equipment and understanding of stage of further advanced culinary training. lean and laminated doughs, cakes, icings,
measurement, formulas, and recipe adherence Charcuterie methods including curing, cookies, tarts, quick breads, stirred and baked
culminate a solid foundation for furthering smoking, forcemeats, and sausage production custards, frozen desserts, chocolates, candies
basic competencies. Foundations include are introduced and practiced. Students will and plated desserts. Industry applications are
stocks, mother sauces, soups, vegetables, apply introductory plating techniques utilized emphasized as described by both classical
grains, and egg cookery, speed and accuracy. in the foodservice industry and may begin to Le Cordon Bleu cuisine techniques and
As with the entire Le Cordon Bleu curriculum realize their own style as the taught Le Cordon customer demand in the modern day bakery.
desired sanitation, professionalism, and respect Bleu techniques become more familiar.
for the craft continue to enhance the student’s LCBC160 – Catering and Buffets
educational experience. LCBC135 – Nutrition 6 Credits
3 Credits Prerequisites: LCBC105 and LCBC110
LCBC125 – Cost Control and Purchasing Prerequisite: None Introducing classical and contemporary garde
3 Credits An introductory course in the study of manger techniques are emphasized in this
Prerequisite: None the principles of human nutritional needs. course. Students prepare and serve food in a
This course provides students with an Current dietary guidelines, the function of variety of settings. This hands-on production
understanding of cost control and purchasing nutrients, and dietary fads will be discussed. course covers three major areas in buffet and
as it applies to managing a professional Students will examine menus and recipes for catering operations: business, preparation,
foodservice operation. Lectures focus on the modifications to optimizing nutritional content and execution. The course approaches these
design and implementation of cost control and balance the current trends in nutritional operations in the areas of catering, theme
measures and effective purchasing procedures. study with classical Le Cordon Bleu cuisine parties, weddings, holidays, and special
The budget on both a daily basis and a per techniques. Emphasis will be placed on the events. Additional topics include cyclical
event basis will be analyzed. Students will be relationship between diet, health, disease and menu development and business aspects
exposed to a base understanding of profit how a food science foundation can benefit of a catering operation. Students will have
and loss statements and how to track cost as not only immune challenged populations, an opportunity to combine taught kitchen
it relates to the flow of food in various styles but average healthy populations as well. skills with a sense of business and creativity.
of industry establishments. Le Cordon Bleu This course also provides an opportunity for
curriculum components will include analysis students to find their own style and further
of the benefits of fabrication versus value their depth of knowledge regarding how to
added product purchasing and will encompass transition what they see in the kitchen and
the student’s individual industry goals with what the customer sees in delivering of the
simulated business modeling exercises. final product.
28
LCBC210 – Cuisine Across Cultures LCBC225 – Wine and Beverage LCBC240 – Restaurant Rotation
Prerequisite: LCBC130 or Executive Chef Prerequisite: None Prerequisites: LCBC130, LCBC150 and LCBC160
consent This course provides the student with the or Executive Chef consent
This hands-on lab course traces common global foundations necessary to understand and In this final on-campus course, students apply
ingredients used in many regional dishes. appreciate beverage alcohol service. A major the skills taught throughout the curriculum.
It combines lecture, demonstration, production, profit center for the industry, exploration Students will be exposed to both front of the
and presentation as a means to explore other into the various types of beverage service house and back of the house functions and
cultures through the understanding of global is emphasized. Focuses include wine, mixed discussion will focus on how the importance
culinary heritages. The attitudes and tastes of drinks, coffees and teas, specialty beverages in understanding both areas balances a
the more global and knowledgeable customer and how a beverage type can identify an professionally run foodservice establishment.
sets a greater expectation of balance in a establishment. Students are instructed in Students are expected to complete their
professional culinarian’s repertoire. Students the art of wine evaluation, food pairing, and final skill-based practical exam during the
examine food in the context of culture, the basic understanding of the geography course. Students may have the opportunity to
geography, history and that influences and history of wine. Other key components demonstrate the understanding of restaurant
cuisines have had on each other. of the course include discussions on the service functions and professionalism at
processes involved in wine and spirit making catered functions, by working in-school
LCBC215 – Hospitality Supervision and including distillation, pasteurization, and restaurant shifts or through participation
Entrepreneurship wood aging. The course shows the importance in a simulated restaurant experience.
5 Credits Other activities that may be demonstrated
of responsible alcohol service and the
Prerequisite: None
management of the responsibility that stems or reviewed include tableside cooking,
This course provides fundamental principles
from operating a foodservice establishment wine service presentation, cheese service
in business plan development with areas
which operates with a liquor license. presentation, or tableside salesmanship of
concentrating on hospitality financials, menu
coffees, teas and after dinner liquors.
mechanics, staff training, and development of
employees. The course also addresses current LCBC230 – Contemporary Cuisine
4 Credits LCBC250 – Externship I
legal issues that employers face, how to Prerequisite: LCBC130 or Executive Chef 6 Credits
schedule full and part time employees for staff consent Prerequisites: All other required program
retention and maximum scheduling efficiency, This course will focus on the evolution courses must be completed prior to taking
and the benefits of fixed, and variable cost of cuisine from classical methods to either of the externship courses unless
management throughout the foodservice permission is granted by the Executive Chef
contemporary methods. The student will have
industry. Students in this course will have The externship is the final applied component
the opportunity to broaden their sensory
an opportunity through research to better of the Le Cordon Bleu culinary program.
development and use critical thinking to
understand the demands of managing people The student will have the opportunity to
formulate their own conclusions about
in today’s diverse work force. further develop and refine their culinary
flavor profiling. This course will also involve
skills with 180 hours of progressive industry
the exploration of culinary trends such as
use of local ingredients, food preservation,
and alternative diets through recipe design.
Honing the technical skills and creative
LCBC255 – Externship II
interpretation of plate presentation are
6 Credits
among the applications highlighted in this Prerequisite: LCBC250
course. Upon completion of this course, the This second course is required of all degree
student should be able to create and execute seeking culinary arts students. The student
a nutritionally balanced menu that targets a will have the opportunity to further develop
particular customer profile with an emphasis and refine their culinary skills during this
on flavor, balance, and harmony while additional 180 hours of progressive industry
honoring the classical techniques even if using experience alongside school approved
a more modern day delivery presentation. foodservice professionals.
29
LCBK101 – Introduction to Pâtisserie LCBK120 – International Pâtisserie, LCBK250 – Externship I

and Baking Techniques Cake Formula and Assembly 6 Credits
6 Credits 6 Credits Prerequisites: All other required program
Prerequisite: None Prerequisite: LCBK101 courses must be completed prior to taking
The course introduces the fundamental Students will explore pâte á choux, stirred and either of the externship courses unless
concepts, skills and techniques of basic baked custards, Bavarians and mousses. The permission is granted by the Executive Chef
baking. Special emphasis placed on the study fundamental production of classical European The externship is the final applied component
of ingredient functions, product identification, desserts, crêpes, soufflé, sabayon and frozen of the Le Cordon Bleu Pâtisserie and Baking
and weights and measures as applied to desserts are included. Students will also have program. The student will have the opportunity
baking. Students will be expected to apply the opportunity to develop the skills and to further develop and refine their pâtisserie
basic baking techniques in the preparation understanding of creamed, two-stage, and and baking skills with 180 hours of progressive
of cookies, cakes, muffins, tarts basic custards foamed cake methods. The student will have industry experience alongside school approved
and petit fours. Traditional meringues, butter the opportunity to gain practical experience in foodservice professionals.
creams and Génoise sponge will be included. the production, assembly, finish and decoration
of cakes with various fillings and icings. MTH122 – College Math*
5 Credits
LCBK110 – Baking Principles and Prerequisite: None
Viennoiserie LCBK210 – Advanced Pâtisserie
6 Credits This course is designed to teach mathematical
Techniques
Prerequisite: LCBK101 6 Credits concepts that are a basic necessity for dealing
Students will have the opportunity to Prerequisite: LCBK120 with contemporary problems and issues. The
develop the knowledge, skills and techniques This course focuses on concepts, procedures course provides students with the opportunity
required for the production and presentation and techniques to produce plated desserts. to learn mathematical systems, work with sets,
of basic yeast products. Emphasis on the The course emphasizes the preparation and and solve problems through logic.
application of ingredient functions, product assembly of finished desserts, tempering
identification and recipe interpretation occurs chocolate, sauce preparation, and garnishes. SOC222 – Cultural Diversity*
throughout the module. Students will have The course will also include a Market Basket 5 Credits
Prerequisite: None
the opportunity to apply their acquired practical given in the last week covering all
Students study the skills and techniques
understanding of basic baking concepts aspects introduced in previous Pâtisserie and
to understanding diversity. This course will
and techniques to the preparation of breads, Baking lab classes.
explore the different roles played throughout
enriched doughs and various artisan breads.
life and the responsibility of how we respond
Focus will also be given to phyllo dough, LCBK220 – Centerpiece and Cake
Decoration Techniques to diversity. Students will have the opportunity
sweet dough, and Brioche with emphasis on
6 Credits to learn how to handle diversity in a business
the method and production of Danish and
Prerequisite: LCBK210 setting to support the policies and procedures
croissant dough. Consistency of product,
The course introduces students to the of the business. Topics will include an overview
timing of production, and recipe development
relevant concepts, procedures and techniques of diversity, the making of a diverse manager,
will be included.
necessary to produce elaborate celebration effective diversity, communication skills and
cakes. Students will practice piping and décor conflict resolution.
appropriate to the production and decoration
of wedding cakes.
30
Associate of Occupational Studies Degree in

Culinary Arts California Culinary Academy
The Le Cordon Bleu Culinary Arts program is a 21 month, 1550 contact Entrance into the Associate of Occupational Studies Degree in
hour, 107 quarter credit culinary arts training program leading to an Le Cordon Bleu Culinary Arts program is limited to graduates of a
associate of occupational studies degree. The program consists of culinary Le Cordon Bleu Diploma or Certificate in Culinary Arts who have earned
laboratory, restaurant management and general education courses. a Cumulative Grade Point Average (CGPA) of 2.0 or higher. Applicants,
who believe they have earned an equivalent degree, must submit official
Program outcomes include: transcripts to the executive chef for evaluation and eligibility decision.
A student transferring from any Le Cordon Bleu College of Culinary Arts
• Demonstrate sanitation principles as they apply to the who has earned a grade below 2.0 in any course will need to be retake
professional kitchen. that course, or an equivalent course, earning a course grade of 2.0 or
higher prior to enrollment into the Associate of Occupational Studies
Degree in Le Cordon Bleu Culinary Arts program.
• Apply basic management principles to the demands of a
hospitality business.
• Exhibit college-level reasoning skills.
workforce skills appropriate for entry level positions in the culinary
and/or hospitality industries. Examples of some job titles for graduates
include Line Cook, Prep Cook, Cook, Banquet Cook, Baker, Garde
Manger, Catering Assistant, and Roundsman.
The various titles of “chef” generally apply to more advanced roles
in a professional kitchen (for example, Sous Chef, Executive Chef).
A general education is an important aspect of higher learning and a
valuable asset in today’s highly competitive world. General education
coursework is designed to ensure that students have the cognitive
The program was designed to represent a complete, well rounded
curriculum that provides a foundation for students to enter the
foodservice industry in any of a multitude of positions. The program is
designed for students who have completed the Diploma or Certificate
in Le Cordon Bleu Culinary Arts and can be completed in additional
9 months on campus.
31

LCBC170 Food Anthropology 5.0

GEN113 Fundamentals of Oral Communication 5.0
GEN123 Hospitality Math 5.0
GEN133 Written Communication 5.0
GEN153 Software Applications 2.5
GEN163 Food Science 2.5
32
For the Associate of Occupational Studies Degree offered at:

Course Descriptions California Culinary Academy
Course Numbering System GEN113 – Fundamentals of Oral GEN153 – Software Applications

Le Cordon Bleu College of Culinary Arts uses Communication 2 Credits
a course numbering system that consists of a 5 Credits Prerequisite: None
Prerequisite: None This hands-on course introduces computer
three- or four-letter prefix followed by three
This course is an introduction on the basic software applications to the student. The
numbers and indicates both the area of study
principles, methods and theories of oral curriculum includes word processing,
and general freshman or sophomore level of
communications. The student will practice spreadsheets, visual presentation software and
the course.
speaking and listening skills that can help email programs.
Courses numbered 100-199 are generally taken promote professional career opportunities and
during a student’s first academic year. workplace relationships in the culinary and GEN163 – Food Science
hospitality industry. 2.5 Credits
Prerequisite: None
GEN123 – Hospitality Math This course examines basic ingredients,
Although the course number indicates 5 Credits properties, consistencies and compositions
the general level of study, courses may be Prerequisite: None in the preparation of food products. Students
completed out of sequence with a student’s This course introduces students to the basic will discuss chemical reactions and changes
current study level, upon approval from math principles used in the hospitality to food during the cooking process. Food
the Executive Chef. The unit of credit is the industry. The course will explore math’s chemistry and the effects of heat transfer
semester/quarter credit hour. application to recipe costing, yield testing, during cooking are emphasized.
food, beverage and labor costing, and weights
Note: The institution reserves the right to and measurements. This course is designed to LCBC100 – College Success and Career
reschedule any course that is selected by fewer prepare students for LCBC125 – Cost Control Portfolio
than ten students. Due to course scheduling and and Purchasing. 1 Credit
student demand, not all courses are available or Prerequisite: None
offered every block/ module. This college success class combines insight
GEN133 – Written Communication
5 Credits specific to both student success habits and
Prerequisite: None gaining entry into the foodservice profession.
This course emphasizes clear and effective The compilation of documents for inclusion
writing, concentrating on basic grammar, in either print-based or digital portfolios is
spelling, sentence structure, and punctuation. the capstone project in this Le Cordon Bleu
Students will be exposed to the effective use course. Resume cover letter and reference
of reference tools and generally acceptable page development for employment-seeking
methods of referencing sources. Students will presentation encompasses student outcomes.
have the opportunity to practice these skills Strategies for note taking, reading for
through written exercises and assignments that comprehension and test taking are explored.
represent activities in the hospitality industry. Interviewing skills, stress management,
time management and personal finance
management are discussed.
33
LCBC105 – Food Safety and Sanitation LCBC122 – Culinary Foundations II LCBC132 – Culinary Foundations III
Prerequisite: None Prerequisites: LCBC105 and LCBC110 Prerequisite: LCBC122
This course covers the principles of safe food This hands-on course builds on the This course builds on the techniques and
handling, the types of hazards, and the most techniques and principles presented in principles demonstrated in previous courses.
common causes of food borne illness. A focus Culinary Foundations I. Students will have the Students will have the opportunity to develop
is placed on standards for safe food handling opportunity to apply introductory level culinary skills in the identification, butchery, and
throughout the industry and the principles techniques as a component of a Le Cordon fabrication used in cooking of a variety of
for managing sanitation in a foodservice Bleu culinary education. Classical knife cuts meat and seafood products. Small sauce
operation. The course introduces students to and French classical cuisine terminology is built production, from the classical Le Cordon Bleu
the seven principles of HACCP and familiarizes upon in this hands-on course. Proper use of techniques taught earlier is enhanced in this
students with the functions of various commercial equipment and understanding of stage of further advanced culinary training.
governing bodies that service this aspect of measurement, formulas, and recipe adherence Charcuterie methods including curing,
the industry. Students discuss how to handle culminate a solid foundation for furthering smoking, forcemeats, and sausage production
food safely from acquisition to service and basic competencies. Foundations include are introduced and practiced. Students will
are shown areas of opportunity to prevent stocks, mother sauces, soups, vegetables, have the opportunity to apply introductory
food borne illness throughout the flow of grains, and egg cookery, speed and accuracy. plating techniques utilized in the foodservice
food. Students will take a CFP/ANSI nationally As with the entire Le Cordon Bleu curriculum industry and may begin to realize their own
accredited food safety exam for certification. desired sanitation, professionalism, and respect style as the Le Cordon Bleu techniques
for the craft continue to enhance the student’s become more familiar.
LCBC110 – Culinary Foundations I educational experience.
4 Credits LCBC135 – Nutrition
Prerequisite: None LCBC125 – Cost Control and Purchasing 3 Credits
In this introductory course to the culinary arts, 3 Credits Prerequisite: None
students will have the opportunity to learn basic Prerequisite: GEN123 This course is an introductory course in the
principles guiding professional introductory This course provides students with an study of the principles of human nutritional
cooking techniques. Lecture topics will include understanding of cost control and purchasing needs. Current dietary guidelines, the function
the history of the foodservice industry, culinary as it applies to managing a professional of nutrients, and dietary fads will be discussed.
terminology, standards of professionalism, foodservice operation. Lectures focus on the Students will examine menus and recipes for
organization of working kitchens and volume design and implementation of cost control modifications to optimizing nutritional content
food preparation. Key components of the course measures and effective purchasing procedures. and balance the current trends in nutritional
include discussion of chef tools, commercial The budget on both a daily basis and a per- study with classical Le Cordon Bleu cuisine
equipment and its intended uses. Basic food event basis will be analyzed. Students will be techniques. Emphasis will be placed on the
science principles, recipe use, menu genres, exposed to a base understanding of profit relationship between diet, health, disease and
introduction to the elements of taste and flavor and loss statements and how to track cost as how a food science foundation can benefit
also drive daily lessons. The foundation for Le it relates to the flow of food in various styles not only immune challenged populations,
Cordon Bleu stocks and sauces are introduced of industry establishments. Le Cordon Bleu but average healthy populations as well.
in this class. The course also covers introduction curriculum components will include analysis
to commercial kitchen cleaning and builds of the benefits of fabrication versus value-
understanding for clean facilities as students added product purchasing and will encompass
complete their food safety and sanitation course. the student’s individual industry goals with
simulated business modeling exercises.
34
LCBC152 – Baking and Pastry LCBC212 – Cuisine Across Cultures LCBC222 – Catering and Buffets
Prerequisites: LCBC105 and LCBC110 Prerequisite: LCBC132 or Executive Chef or Prerequisite: LCBC132
This course covers the fundamentals of baking designee consent Introducing classical and contemporary garde
and pastry arts, which include terminology, This hands-on lab course traces common global manger techniques are emphasized in this
technology, equipment, measurement, ingredients used in many regional dishes. It course. Students prepare and serve food in a
and formula conversions. Different classical combines lecture, demonstration, production, variety of settings. This hands-on production
mixing methods along with standard recipe and presentation as a means to explore other course covers three major areas in buffet and
adherence principles, bakery sanitation and cultures through the understanding of global catering operations: business, preparation,
product storage is discussed. Students have culinary heritages. The attitudes and tastes of and execution. The course approaches these
the opportunity to produce a variety of rich, the more global and knowledgeable customer operations in the areas of catering, theme
lean and laminated doughs, cakes, icings, sets a greater expectation of balance in a parties, weddings, holidays, and special
cookies, tarts, quick breads, stirred and baked professional culinarian’s repertoire. Students events. Additional topics include cyclical
custards, frozen desserts, chocolates, candies examine food in the context of culture, menu development and business aspects of
and plated desserts. Industry applications are geography, history and that influences cuisines a catering operation. Students will have an
emphasized as described by both classical Le have had on each other. opportunity to combine kitchen skills with a
Cordon Bleu cuisine techniques and customer sense of business and creativity. This course
demand in the modern day bakery. LCBC215 – Hospitality Supervision and also provides an opportunity for students to
Entrepreneurship find their own style and further their depth of
5 Credits
LCBC170 – Food Anthropology Prerequisite: None
knowledge regarding how to transition what
5 Credits they see in the kitchen and what the customer
Prerequisite: None This course provides fundamental principles
sees in delivering of the final product.
This course explores the relationship between in business plan development with areas
people and the foods they eat, the movement concentrating on hospitality financials, menu
mechanics, staff training, and development LCBC225 – Wine and Beverage
of foods and cooking techniques around 3 Credits
the globe, and the impact of mealtime of employees. The course also addresses Prerequisite: None
on communities. Through lecture, group current legal issues that employers face, how This course provides the student with the
discussion, and various outside-of class to schedule full- and part-time employees foundations necessary to understand and
assignments, the student will be presented for staff retention and maximum scheduling appreciate beverage alcohol service, a major
with alternate perspectives on the history efficiency, and the benefits of fixed, and profit center for the industry. Exploration
and daily impact of food on individuals and variable cost management throughout the into the various types of beverage service is
societies around the globe. foodservice industry. Students in this course emphasized. Focuses include wine, mixed
will have an opportunity through research to drinks, coffees and teas, specialty beverages
better understand the demands of managing and how a beverage type can identify an
people in today’s diverse workforce. establishment. Students are instructed in the
art of wine evaluation, food pairing, and the
basic understanding of the geography and
history of wine. Other key components of the
course include discussions on the processes
involved in wine and spirit making including
distillation, pasteurization, and wood aging.
The course shows the importance of
responsible alcohol service and the
management of the responsibility that stems
from operating a foodservice establishment
which operates with a liquor license.
35
LCBC230 – Contemporary Cuisine LCBC250 – Externship I

4 Credits 6 Credits
Prerequisite: LCBC132 or Executive Chef Prerequisites: All other required program
consent courses must be completed prior to taking
This course will focus on the evolution of either of the externship courses unless
cuisine from classical methods to contemporary permission is granted by the Executive Chef
methods. The student will have the opportunity The externship is the final applied component
to broaden his/her sensory development and of the Le Cordon Bleu culinary program. The
use critical thinking to formulate his/her own student will have the opportunity to further
conclusions about flavor profiling. This course develop and refine their culinary skills with
will also involve the exploration of culinary 180 hours of progressive industry experience
trends such as use of local ingredients, food alongside school approved foodservice
preservation, and alternative diets through professionals.
recipe design. Honing the technical skills and
creative interpretation of plate presentation LCBC255 – Externship II
6 Credits
are among the applications highlighted in this
course. Upon completion of this course, the
This second course is required of all certificate-
student should be able to create and execute
seeking culinary arts students. The student will
a nutritionally balanced menu that targets a
have the opportunity to further develop and
particular customer profile with an emphasis on
refine their culinary skills during this additional
flavor, balance, and harmony, while honoring
180 hours of progressive industry experience
the classical techniques even if using a more
alongside school approved foodservice
modern-day delivery presentation.
professionals. Students may stay with the
same site chosen for LCBC 250, or they may
LCBC240 – Restaurant Rotation explore an additional site.
8 Credits
Prerequisites: LCBC152, LCBC212 and LCBC222
or Executive Chef consent
In this final on-campus course, students
are expected to apply the skills taught
throughout the curriculum. Students will
be exposed to both front-of-the-house and
back-of-the-house functions and discussion
will focus on how both areas balances a
professionally-run foodservice establishment.
Students will complete their final skill-based
practical exam during the course. Students
may have the opportunity to demonstrate an
understanding of restaurant service functions
and professionalism at catered functions, by
working in-school restaurant.
36

Culinary Arts Los Angeles (Pasadena campus)
associate of occupational studies degree. The program consists of culinary Le Cordon Bleu Diploma or Certificate in Culinary Arts who have earned
laboratory, restaurant management and general education courses. a Cumulative Grade Point Average (CGPA) of 2.0 or higher. Applicants,
Program outcomes include: transcripts to the executive chef for evaluation and eligibility decision.
Manger, Rounds man and Prep Cook.
9 months on campus.
37

LCBC152 Food In History 5.0

GEN112 Fundamentals of Speech 5.0
GEN122 Applied Math 5.0
GEN132 English Composition 5.0
GEN142 Introduction to Psychology 5.0
38

Pâtisserie and Baking Los Angeles (Pasadena campus)
The Le Cordon Bleu The Le Cordon Bleu Pâtisserie and Baking program Entrance into the Associate of Occupational Studies Degree in
is a 21 month, 1510 contact hour, 106 quarter credit culinary arts Le Cordon Bleu Pâtisserie and Baking program is limited to graduates
training program leading to an associate of occupational studies of a Le Cordon Bleu Diploma or Certificate in Pâtisserie and Baking
degree. The program consists of pâtisserie and baking laboratory, who have earned a Cumulative Grade Point Average (CGPA) of 2.0 or
restaurant management and general education courses. higher. Applicants, who believe they have earned an equivalent degree,
must submit official transcripts to the executive chef for evaluation and
Program outcomes include: eligibility decision.
Degree in Le Cordon Bleu Pâtisserie and Baking program.
Upon completion of this program, a graduate should have the workforce
skills appropriate for entry level positions in the culinary and/or
hospitality industries. Examples of some job titles for graduates include
Cook, Bread Baker and Cake Decorator.
The various titles of “pastry chef” generally apply to more advanced
roles in a professional kitchen (for example Pastry Sous Chef, Executive
Pastry Chef). 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 jobs mentioned are examples
of certain potential jobs, not a representation that these outcomes are
more probable than others. Le Cordon Bleu College of Culinary Arts
cannot guarantee employment or salary.
9 months on campus.
39

LCBC152 Food in History 5.0
LCBK112 Baking Principles and Viennoiserie 7.0
LCBK122 International Pâtisserie, Cake Formula, and Assembly 7.0
LCBK212 Advanced Pâtisserie & Chocolate Techniques 8.0
LCBK232 Advanced Showpiece and Confectionary Techniques 7.0

GEN112 Fundamentals of Speech 5.0
GEN122 Applied Math 5.0
GEN132 English Composition 5.0
40
For the Associate of Occupational Science Degree programs offered at:

Course Descriptions Los Angeles (Pasadena campus)
Course Numbering System LCBC100 – College Success and Career LCBC110 – Culinary Foundations I
Le Cordon Bleu College of Culinary Arts uses Portfolio (30/20/0)
a course numbering system that consists of a (10/0/0) 4 Credits
1 Credit Prerequisite: None
three- or four-letter prefix followed by three Prerequisite: None In this introductory course to the culinary arts,
numbers and indicates both the area of study This college success class combines insight students will have the opportunity to learn basic
and general freshman or sophomore level of specific to both student success habits and principles guiding professional introductory
the course. gaining entry into the foodservice profession. cooking techniques. Lecture topics will include
Courses numbered 100-199 are generally taken The compilation of documents for inclusion the history of the foodservice industry, culinary
during a student’s first academic year. in either print-based or digital portfolios is terminology, standards of professionalism,
the capstone project in this Le Cordon Bleu organization of working kitchens and volume
Courses numbered 200-299 are generally taken course. Resume cover letter and reference food preparation. Key components of the course
during a student’s second academic year. page development for employment seeking include discussion of chef tools, commercial
Although the course number indicates presentation encompasses student outcomes. equipment and its intended uses. Basic food
the general level of study, courses may be Strategies for note taking, reading for science principles, recipe use, menu genres,
completed out of sequence with a student’s comprehension and test taking are explored. introduction to the elements of taste and flavor
current study level, upon approval from Interviewing skills, stress management, also drive daily lessons. The foundation for Le
the Executive Chef. The unit of credit is the time management and personal finance Cordon Bleu stocks and sauces are introduced
semester/quarter credit hour. management are discussed. in this class. The course also covers introduction
to commercial kitchen cleaning and builds
Note: The institution reserves the right to
LCBC105 – Food Safety and Sanitation understanding for clean facilities as students
reschedule any course that is selected by fewer (30/0/0) complete their food safety and sanitation course.
than ten students. Due to course scheduling and 3 Credits
student demand, not all courses are available or Prerequisite: None
offered every block/module. This course covers the principles of safe food LCBC122 – Culinary Foundations II
(51/49/0)
handling, the types of hazards, and the most 7 Credits
common causes of food borne illness. A focus Prerequisites: LCBC105 and LCBC110
is placed on standards for safe food handling This hands-on course builds on the
throughout the industry and the principles techniques and principles presented in
for managing sanitation in a foodservice Culinary Foundations I. Students will have the
operation. The course introduces students to opportunity to apply introductory level culinary
the seven principles of HACCP and familiarizes techniques as a component of a Le Cordon
students with the functions of various Bleu culinary education. Classical knife cuts
governing bodies that service this aspect of and French classical cuisine terminology is built
the industry. Students discuss how to handle upon in this hands-on course. Proper use of
food safely from acquisition to service and commercial equipment and understanding of
are shown areas of opportunity to prevent measurement, formulas, and recipe adherence
food borne illness throughout the flow of culminate a solid foundation for furthering
food. Students will take a CFP/ANSI nationally basic competencies. Foundations include
accredited food safety exam for certification. stocks, mother sauces, soups, vegetables,
grains, and egg cookery, speed and accuracy.
As with the entire Le Cordon Bleu curriculum
desired sanitation, professionalism, and respect
for the craft continue to enhance the student’s
educational experience.
41
LCBC125 – Cost Control and Purchasing LCBC135 – Nutrition LCBC153 – Baking and Pastry
(30/0/0) (30/0/0) (51/49/0)
Prerequisite: None Prerequisite: None Prerequisites: LCBC105 and LCBC110
This course provides students with an This course is an introductory course in the This course covers the fundamentals of baking
understanding of cost control and purchasing study of the principles of human nutritional and pastry arts, which include terminology,
as it applies to managing a professional needs. Current dietary guidelines, the function technology, equipment, measurement,
foodservice operation. Lectures focus on the of nutrients, and dietary fads will be discussed. and formula conversions. Different classical
design and implementation of cost control Students will examine menus and recipes for mixing methods along with standard recipe
measures and effective purchasing procedures. modifications to optimizing nutritional content adherence principles, bakery sanitation and
The budget on both a daily basis and a per and balance the current trends in nutritional product storage is discussed. Students have
event basis will be analyzed. Students will be study with classical Le Cordon Bleu cuisine the opportunity to produce a variety of rich,
exposed to a base understanding of profit techniques. Emphasis will be placed on the lean and laminated dough’s, cakes, icings,
and loss statements and how to track cost as relationship between diet, health, disease and cookies, tarts, quick breads, stirred and baked
it relates to the flow of food in various styles how a food science foundation can benefit custards, frozen desserts, chocolates, candies
of industry establishments. Le Cordon Bleu not only immune challenged populations, and plated desserts. Industry applications are
curriculum components will include analysis but average healthy populations as well. emphasized as described by both classical
of the benefits of fabrication versus value Le Cordon Bleu cuisine techniques and
added product purchasing and will encompass LCBC152 – Food in History customer demand in the modern day bakery.
the student’s individual industry goals with (50/0/0)
simulated business modeling exercises. 5 Credits LCBC212 – Cuisine Across Cultures
Prerequisite: None (61.5/38.5/0)
Food in History provides students with an 8 Credits
(51/49/0) intellectual framework for understanding Prerequisite: LCBC132 or Executive Chef
7 Credits world history, the origins of food, and the consent
Prerequisite: LCBC122 development of cuisine. This course highlights This hands-on lab course traces common
This course builds on the techniques and religious, economic and cultural influences from global ingredients used in many regional
principles demonstrated in previous courses. the ancient period to the present. Emphasis dishes. It combines lecture, demonstration,
Students will have the opportunity to develop is on the appreciation and understanding of production, and presentation as a means
skills in the identification, butchery, and important historical developments. to explore other cultures through the
fabrication used in cooking of a variety of understanding of global culinary heritages.
meat and seafood products. Small sauce The attitudes and tastes of the more global
production, from the classical Le Cordon Bleu and knowledgeable customer sets a greater
techniques taught earlier is enhanced in this expectation of balance in a professional
stage of further advanced culinary training. culinarian’s repertoire. Students examine
Charcuterie methods including curing, food in the context of culture, geography,
smoking, forcemeats, and sausage production history and that influences cuisines have
are introduced and practiced. Students will had on each other.
have the opportunity to apply introductory
plating techniques utilized in the foodservice
industry and may begin to realize their own
style as the Le Cordon Bleu techniques
become more familiar.
42
LCBC215 – Hospitality Supervision and LCBC225– Wine and Beverage LCBC241 – Restaurant Rotation
Entrepreneurship (30/0/0) (20/140/0)
(50/0/0) 3 Credits 8 Credits
5 Credits Prerequisite: None Prerequisites: LCBC152, LCBC212 and LCBC222
Prerequisite: None This course provides the student with the or Executive Chef consent
This course provides fundamental principles foundations necessary to understand and In this final on-campus course, students have
in business plan development with areas appreciate beverage alcohol service. A major the opportunity to apply the skills taught
concentrating on hospitality financials, menu profit center for the industry, exploration throughout the curriculum. Students will be
mechanics, staff training, and development of into the various types of beverage service is exposed to both front of the house and back of
employees. The course also addresses current emphasized. Focuses include wine, mixed the house functions and discussion will focus
legal issues that employers face, how to drinks, coffees and teas, specialty beverages on how the importance in understanding both
schedule full and part time employees for staff and how a beverage type can identify an areas balances a professionally run foodservice
retention and maximum scheduling efficiency, establishment. Students are instructed in the establishment. Students will complete their
and the benefits of fixed, and variable cost art of wine evaluation, food pairing, and the final skill-based practical exam during the
management throughout the foodservice basic understanding of the geography and course. Students may have the opportunity to
industry. Students in this course will have history of wine. Other key components of the demonstrate the understanding of restaurant
an opportunity through research to better course include discussions on the processes service functions and professionalism at catered
understand the demands of managing people involved in wine and spirit making including functions, by working in-school restaurant
in today’s diverse work force. distillation, pasteurization, and wood aging. shifts or through participation in a simulated
The course shows the importance of restaurant experience. Other activities that may
LCBC222 – Catering and Buffets responsible alcohol service and the be demonstrated or reviewed include tableside
(51/49/0) management of the responsibility that stems cooking, wine service presentation, cheese
7 Credits service presentation, or tableside salesmanship
from operating a foodservice establishment
which operates with a liquor license. of coffees, teas and after dinner liquors.
Introducing classical and contemporary garde
manger techniques are emphasized in this
LCBC230 – Contemporary Cuisine LCBC250 – Externship I
course. Students prepare and serve food in a (0/0/180)
(10/60/0)
variety of settings. This hands-on production 4 Credits 6 Credits
course covers three major areas in buffet and Prerequisite: LCBC132 or Executive Chef Prerequisites: All other required program
catering operations: business, preparation, consent courses must be completed prior to taking
and execution. The course approaches these This course will focus on the evolution of either of the externship courses unless
permission is granted by the Executive Chef
operations in the areas of catering, theme cuisine from classical methods to contemporary
The externship is the final applied component
parties, weddings, holidays, and special methods. The student will have the opportunity
of the Le Cordon Bleu culinary program.
events. Additional topics include cyclical to broaden their sensory development and
The student will have the opportunity to
menu development and business aspects of use critical thinking to formulate their own
further develop and refine their culinary
a catering operation. Students will have an conclusions about flavor profiling. This course
opportunity to combine kitchen skills with a will also involve the exploration of culinary
sense of business and creativity. This course trends such as use of local ingredients, food
also provides an opportunity for students to preservation, and alternative diets through
find their own style and further their depth of recipe design. Honing the technical skills and
knowledge regarding how to transition what creative interpretation of plate presentation
they see in the kitchen and what the customer are among the applications highlighted in this
sees in delivering of the final product. course. Upon completion of this course, the
particular customer profile with an emphasis
on flavor, balance, and harmony while honoring
the classical techniques even if using a more
modern day delivery presentation.
43
LCBC255 – Externship II LCBK112 – Baking Principles and LCBK212 – Advanced Pâtisserie and
(0/0/180) Viennoiserie Chocolate Techniques
6 Credits (51/49/0) (61.5/38.5/0)
Prerequisite: LCBC250 7 Credits 8 Credits
This second course is required of all certificate- Prerequisite: LCBK102 Prerequisite: LCBK122
seeking culinary arts students. The student will Students will have the opportunity to This course focuses on concepts, procedures
have the opportunity to further develop and develop the knowledge, skills and techniques and techniques to produce plated desserts.
refine their culinary skills during this additional required for the production and presentation The course emphasizes the preparation and
180 hours of progressive industry experience of basic yeast products. Emphasis on the assembly of finished desserts, tempering
alongside school approved foodservice application of ingredient functions, product chocolate, sauce preparation, and garnishes.
professionals. Students may stay with the identification and recipe interpretation occurs The course will also include a Market Basket
same site chosen for LCBC 250, or they may throughout the module. Students will have practical given in the last week covering all
explore an additional site. the opportunity to apply their acquired aspects taught in previous Pâtisserie and
understanding of basic baking concepts and Baking lab classes.
LCBK102 – Introduction to Pâtisserie techniques to the preparation of breads,
and Baking Techniques enriched doughs and various artisan breads. LCBK222 – Centerpiece and Cake
(51/49/0) Focus will also be given to phyllo dough, Decoration Techniques
7 Credits sweet dough, and Brioche; with emphasis on (51/49/0)
Prerequisite: None 7 Credits
The course introduces the fundamental Prerequisite: LCBK212
concepts, skills and techniques of basic The course introduces students to the
baking. Special emphasis placed on the study relevant concepts, procedures and techniques
will be included.
of ingredient functions, product identification, necessary to produce elaborate celebration
and weights and measures as applied to cakes. The student will have the opportunity
LCBK122 – International Pâtisserie, to develop skills in decorations made with
baking. Students will have the opportunity Cake Formula and Assembly
to apply basic baking techniques in the (51/49/0) pastillage, chocolate, gum paste, cooked
preparation of cookies, cakes, muffins, tarts 7 Credits sugar, nougatine and marzipan. Students will
basic custards and petit fours. Traditional Prerequisite: LCBK102 practice piping and décor appropriate to the
meringues, butter creams and Génoise Students will explore pâte á choux, stirred and production and decoration of wedding cakes.
sponge will be included. baked custards, Bavarians and mousses. The
fundamental production of classical European LCBK232 – Advanced Showpiece and
desserts, crêpes, soufflé, sabayon and frozen Confectionary Techniques
desserts are included. Students will also have (51/49/0)
7 Credits
the opportunity to develop the skills and
understanding of creamed, two-stage, and
Through the demonstration and practical
foamed cake methods. The student will have
experience, students will have the opportunity
the opportunity to gain practical experience in
to develop their artistic talents in the creation of
candies, showpieces and centerpieces. Students
of cakes with various fillings and icings.
explore a variety of mediums, which include
chocolate, pastillage, and cooked sugar.
44
LCBK250 – Externship I GEN132 – English Composition

(0/0/180) (50/0/0)
6 Credits 5 Credits
Prerequisites: All other required program Prerequisite: None
courses must be completed prior to taking This class examines the use of language.
either of the externship courses unless Students are exposed to public speaking,
permission is granted by the Executive Chef
writing, and reading for comprehension,
The externship is the final applied component
discussion and critical evaluation. English
of the Le Cordon Bleu Pâtisserie and
Composition is designed to prepare students
Baking program. The student will have the
to express themselves with professionalism
opportunity to further develop and refine their
and confidence.
GEN142 – Introduction to Psychology
(50/0/0)
5 Credits
LCBK255 – Externship II Prerequisite: None
(0/0/180) This course provides a general overview of the
6 Credits science of psychology and human behavior.
Students will explore the fundamentals of
This second course is required of all Pâtisserie
critical thinking, the human mind, effects
and Baking students. The student will have
of environment and mental health. Specific
the opportunity to further develop and refine
topics covered include theories of personality,
their skills during this additional 180 hours of
life-span development, sensation and
progressive industry experience alongside
perception, thinking and intelligence, memory
school approved foodservice professionals.
and learning, emotion, stress and health.
Students may stay with the same site chosen for
LCBK250, or they may explore an additional site.
General Education
GEN112 – Fundamentals of Speech
5 Credits
Prerequisite: None
The course covers the principles and practices
basic to all areas of oral communication.
GEN122 – Applied Math

(50/0/0)
5 Credits
Prerequisite: None
Applied Math is designed to provide students
with a clear understanding of the essentials
of mathematics, whole numbers, fractions,
decimals, ratio and proportion, percent’s,
applications for business and consumers,
statistics, and probability, U.S, customary and
metric systems of measurement and rational
numbers. The course also provides students
with an introduction to yield percent, costing,
recipe costing, and recipe size conversion.
45
Page Intentionally Left Blank.

46

Culinary Arts Miami
The Le Cordon Bleu Culinary Arts program is a 21 month, 1550 contact Entrance into the Associate in Science Degree in Le Cordon Bleu
hour, 107 quarter credit culinary arts training program leading to Culinary Arts program is limited to graduates of a Le Cordon Bleu
an Associate in Science degree. The program consists of culinary Diploma or Certificate in Culinary Arts who have earned a Cumulative
laboratory, restaurant management and general education courses. Grade Point Average (CGPA) of 2.0 or higher. Applicants, who believe
they have earned an equivalent degree, must submit official transcripts
Program outcomes include: to the executive chef for evaluation and eligibility decision.
higher prior to enrollment into the Associate in Science Degree in
Le Cordon Bleu Culinary Arts program.
others. Le Cordon Bleu cannot guarantee employment or salary.
designed for students who have completed the Certificate in
Le Cordon Bleu Culinary Arts and can be completed in additional
9 months on campus.
47

LCBC100 College Success & Career Portfolio 1.0

ENC1101 English Composition 5.0
LAH2020 History of Latin America 5.0
MAC1105 College Mathematics 5.0
SPC2600 Public Speaking 5.0
SYG2600 Cultural Diversity 5.0
48

Pâtisserie and Baking Miami
The Le Cordon Bleu Pâtisserie and Baking program is a 21 month, Entrance into the Associate in Science Degree in Le Cordon Bleu Pâtisserie
1510 contact hour, 106 quarter credit culinary arts training program leading and Baking program is limited to graduates of a Le Cordon Bleu Diploma
to an Associate in Science degree. The program consists of pâtisserie and or Certificate in Pâtisserie and Baking who have earned a Cumulative
baking laboratory, restaurant management and general education courses. Grade Point Average (CGPA) of 2.0 or higher. Applicants, who believe they
have earned an equivalent degree, must submit official transcripts to the
Program outcomes include: executive chef for evaluation and eligibility decision.
Le Cordon Bleu Pâtisserie and Baking program.
Upon completion of this program, a graduate should have the
Pastry Cook, Bread Baker and Cake Decorator.
of certain potential jobs, not a representation that these outcomes
are more probable than others. Le Cordon Bleu cannot guarantee
foodservice industry in any of a multitude of positions. The program
is designed for students who have completed the Certificate in
9 months on campus.
49

LCBK122 International Pâtisserie, Cake Formula and Assembly 7.0
LCBK212 Advanced Pâtisserie Techniques 8.0

ENC1101 English Composition 5.0
LAH2020 History of Latin America 5.0
MAC1105 College Mathematics 5.0
SPC2600 Public Speaking 5.0
SYG2600 Cultural Diversity 5.0
50
Course Descriptions For the Associate in Science Degree programs offered at: Miami
Course Numbering System LCBC100 – College Success & Career LCBC110 – Culinary Foundations I
Le Cordon Bleu College of Culinary Arts uses Portfolio 4 Credits
a course numbering system that consists of a 1 Credit Prerequisite: None
Prerequisite: None In this introductory course to the culinary arts,
This college success class combines insight students will have the opportunity to learn basic
specific to both student success habits and principles guiding professional introductory
gaining entry into the foodservice profession. cooking techniques. Lecture topics will include
the course.
The compilation of documents for inclusion the history of the foodservice industry, culinary
Courses numbered 100-199 are generally taken in either print-based or digital portfolios is terminology, standards of professionalism,
during a student’s first academic year. the capstone project in this Le Cordon Bleu organization of working kitchens and volume
course. Résumé cover letter and reference food preparation. Key components of the course
page development for employment seeking include discussion of chef tools, commercial
presentation encompasses student outcomes. equipment and its intended uses. Basic food
Although the course number indicates Strategies for note taking, reading for science principles, recipe use, menu genres,
the general level of study, courses may be comprehension and test taking are explored. introduction to the elements of taste and flavor
completed out of sequence with a student’s Interviewing skills, stress management, also drive daily lessons. The foundation for Le
current study level, upon approval from time management and personal finance Cordon Bleu stocks and sauces are introduced
the Executive Chef. The unit of credit is the management are discussed. in this class. The course also covers introduction
semester/quarter credit hour. to commercial kitchen cleaning and builds
Note: The institution reserves the right to LCBC105 – Food Safety and Sanitation understanding for clean facilities as students
3 Credits complete their food safety and sanitation course.
reschedule any course that is selected by fewer Prerequisite: None
than ten students. Due to course scheduling and This course covers the principles of safe food
student demand, not all courses are available or LCBC122 – Culinary Foundations II
handling, the types of hazards, and the most 7 Credits
offered every block/ module. common causes of food borne illness. A focus Prerequisites: LCBC105 and LCBC110
is placed on standards for safe food handling This hands-on course builds on the
throughout the industry and the principles techniques and principles presented in
for managing sanitation in a foodservice Culinary Foundations I. Students will have the
operation. The course introduces students to opportunity to apply introductory level culinary
the seven principles of HACCP and familiarizes techniques as a component of a Le Cordon
students with the functions of various Bleu culinary education. Classical knife cuts
governing bodies that service this aspect of and French classical cuisine terminology is built
the industry. Students discuss how to handle upon in this hands-on course. Proper use of
food safely from acquisition to service and commercial equipment and understanding of
are shown areas of opportunity to prevent measurement, formulas, and recipe adherence
food borne illness throughout the flow of culminate a solid foundation for furthering
food. Students will take a CFP/ANSI nationally basic competencies. Foundations include
accredited food safety exam for certification. stocks, mother sauces, soups, vegetables,
51
LCBC125 – Cost Control and Purchasing LCBC135 – Nutrition LCBC215 – Hospitality Supervision and
3 Credits 3 Credits Entrepreneurship
Prerequisite: None Prerequisite: None 5 Credits
This course provides students with an An introductory course in the study of the Prerequisite: None
understanding of cost control and purchasing principles of human nutritional needs. This course provides fundamental principles
as it applies to managing a professional Current dietary guidelines, the function of in business plan development with areas
foodservice operation. Lectures focus on the nutrients, and dietary fads will be discussed. concentrating on hospitality financials, menu
design and implementation of cost control Students will examine menus and recipes for mechanics, staff training, and development of
measures and effective purchasing procedures. modifications to optimizing nutritional content employees. The course also addresses current
The budget on both a daily basis and a per and balance the current trends in nutritional legal issues that employers face, how to
event basis will be analyzed. Students will be study with classical Le Cordon Bleu cuisine schedule full and part time employees for staff
exposed to a base understanding of profit techniques. Emphasis will be placed on the retention and maximum scheduling efficiency,
and loss statements and how to track cost as relationship between diet, health, disease and and the benefits of fixed, and variable cost
it relates to the flow of food in various styles how a food science foundation can benefit management throughout the foodservice
of industry establishments. Le Cordon Bleu not only immune challenged populations, but industry. Students in this course will have
curriculum components will include analysis average healthy populations as well. an opportunity through research to better
of the benefits of fabrication versus value understand the demands of managing people
added product purchasing and will encompass LCBC152 – Baking and Pastry in today’s diverse work force.
the student’s individual industry goals with 7 Credits
simulated business modeling exercises. Prerequisites: LCBC105 and LCBC110 LCBC222 – Catering and Buffets
This course covers the fundamentals of baking 7 Credits
and pastry arts, which include terminology, Prerequisite: LCBC132
7 Credits technology, equipment, measurement, Introducing classical and contemporary garde
Prerequisite: LCBC122 and formula conversions. Different classical manger techniques are emphasized in this
This course builds on the techniques and mixing methods along with standard recipe course. Students prepare and serve food in a
principles demonstrated in previous courses. adherence principles, bakery sanitation and variety of settings. This hands-on production
Students will have the opportunity to develop product storage is discussed. Students have course covers three major areas in buffet and
skills in the identification, butchery, and the opportunity to produce a variety of rich, catering operations: business, preparation,
fabrication used in cooking of a variety of lean and laminated doughs, cakes, icings, and execution. The course approaches these
meat and seafood products. Small sauce cookies, tarts, quick breads, stirred and baked operations in the areas of catering, theme
production, from the classical Le Cordon Bleu custards, frozen desserts, chocolates, candies parties, weddings, holidays, and special
techniques learned earlier is enhanced in this and plated desserts. Industry applications are events. Additional topics include cyclical
stage of further advanced culinary training. emphasized as described by both classical Le menu development and business aspects
Charcuterie methods including curing, Cordon Bleu cuisine techniques and customer of a catering operation. Students will have
smoking, forcemeats, and sausage production demand in the modern-day bakery. an opportunity to combine taught kitchen
are introduced and practiced. Students will skills with a sense of business and creativity.
apply introductory plating techniques utilized LCBC212 – Cuisine Across Cultures This course also provides an opportunity for
in the foodservice industry and may begin to 8 Credits students to find their own style and further
realize their own style as the taught Le Cordon Prerequisite: LCBC132 their depth of knowledge regarding how to
Bleu techniques become more familiar. This hands-on lab course traces common global transition what they see in the kitchen and
ingredients used in many regional dishes. It what the customer sees in delivering of the
combines lecture, demonstration, production, final product.
and presentation as a means to explore other
cultures through the understanding of global
culinary heritages. The attitudes and tastes of
the more global and knowledgeable customer
geography, history and that influences cuisines
have had on each other.
52
LCBC225 – Wine and Beverage LCBC240 – Restaurant Rotation LCBK102 – Introduction to Pâtisserie
3 Credits 8 Credits and Baking Techniques
Prerequisite: None Prerequisites: LCBC152, LCBC212 and LCBC222 7 Credits
This course provides the student with the or Executive Chef consent Prerequisite: None
foundations necessary to understand and In this final on-campus course, students apply The course introduces the fundamental
appreciate beverage alcohol service. A major the skills taught throughout the curriculum. concepts, skills and techniques of basic
profit center for the industry, exploration Students will be exposed to both front of the baking. Special emphasis placed on the study
into the various types of beverage service is house and back of the house functions and of ingredient functions, product identification,
emphasized. Focuses include wine, mixed discussion will focus on how the importance and weights and measures as applied to
drinks, coffees and teas, specialty beverages in understanding both areas balances a baking. Students will be expected to apply
and how a beverage type can identify an professionally run foodservice establishment. basic baking techniques in the preparation of
establishment. Students are instructed in the Students are expected to complete their cookies, cakes, muffins, tarts basic custards
art of wine evaluation, food pairing, and the final skill-based practical exam during the and petit fours. Traditional meringues, butter
basic understanding of the geography and course. Students may have the opportunity to creams and Génoise sponge will be included.
history of wine. Other key components of the demonstrate the understanding of restaurant
course include discussions on the processes service functions and professionalism at LCBK112 – Baking Principles and
involved in wine and spirit making including catered functions, by working in-school Viennoiserie
restaurant shifts or through participation 7 Credits
distillation, pasteurization, and wood aging. The
course shows the importance of responsible in a simulated restaurant experience.
Students will have the opportunity to
alcohol service and the management of the Other activities that may be demonstrated
develop the knowledge, skills and techniques
responsibility that stems from operating a or reviewed include tableside cooking,
required for the production and presentation
foodservice establishment which operates with wine service presentation, cheese service
of basic yeast products. Emphasis on the
a liquor license. presentation, or tableside salesmanship of
application of ingredient functions, product
identification and recipe interpretation occurs
LCBC230 – Contemporary Cuisine throughout the module. Students will have
Prerequisite: LCBC132 or Executive Chef 6 Credits the opportunity to apply their acquired
consent Prerequisites: All other required program understanding of preparation of breads,
This course will focus on the evolution courses must be completed prior to taking enriched doughs and various artisan breads.
of cuisine from classical methods to either of the externship courses unless Focus will also be given to phyllo dough,
permission is granted by the Executive Chef sweet dough, and Brioche with emphasis on
contemporary methods. The student will have
The externship is the final applied component the method and production of Danish and
the opportunity to broaden their sensory
of the Le Cordon Bleu culinary program. croissant dough. Consistency of product,
development and use critical thinking to
The student will have the opportunity to timing of production, and recipe development
formulate their own conclusions about
further develop and refine their culinary will be included.
flavor profiling. This course will also involve
the exploration of culinary trends such as
experience alongside College approved
use of local ingredients, food preservation, LCBK122 – International Pâtisserie,
foodservice professionals. Cake Formula and Assembly
and alternative diets through recipe design.
7 Credits
Honing the technical skills and creative
LCBC255 – Externship II Prerequisite: LCBK102
interpretation of plate presentation are
6 Credits Students will explore pâte á choux, stirred and
among the applications highlighted in this Prerequisite: LCBC250 baked custards, Bavarians and mousses. The
course. Upon completion of this course, the This second course is required of all degree fundamental production of classical European
student should be able to create and execute seeking culinary arts students. The student desserts, crêpes, soufflé, sabayon and frozen
a nutritionally balanced menu that targets a will have the opportunity to further develop desserts are included. Students will also have
particular customer profile with an emphasis and refine their culinary skills during this the opportunity to develop the skills and
on flavor, balance, and harmony while additional 180 hours of progressive industry understanding of creamed, two-stage, and
honoring the classical techniques even if using experience alongside College approved foamed cake methods. The student will have
a more modern day delivery presentation. foodservice professionals. the opportunity to gain practical experience in
53
LCBK212 – Advanced Pâtisserie and LCBK250 – Externship I MAC1105 – College Math

Chocolate Techniques 6 Credits 5 Credits
8 Credits Prerequisites: All other required program Prerequisite: None
Prerequisites: LCBK110 and LCBK122 courses must be completed prior to taking In this course, students will have the
This course focuses on concepts, procedures either of the externship courses unless opportunity to develop the ability to solve
and techniques to produce plated desserts. permission is granted by the Executive Chef
a variety of problems through the use of
The course emphasizes the preparation and The externship is the final applied component
mathematical structures including algebra,
assembly of finished desserts, tempering of the Le Cordon Bleu Pâtisserie and
geometry, and statistical analysis.
chocolate, sauce preparation, and garnishes. Baking program. The student will have the
The course will also include a Market Basket opportunity to further develop and refine their
SPC2600 – Public Speaking
practical given in the last week covering all pâtisserie and baking skills with 180 hours of
5 Credits
aspects introduced in previous Pâtisserie and progressive industry experience alongside Prerequisite: None
Baking lab classes. school approved foodservice professionals. This course presents principles and theories
of effective speech communication. Students
LCBK222 – Centerpiece and Cake LCBK255 – Externship II will practice communication and presentation
Decoration Techniques 6 Credits techniques; investigate elements of effective
7 Credits Prerequisite: LCBK250
research, writing, and organization; and adapt
Prerequisite: LCBK212 This second course is required of all degree
methods of delivery and debate for diverse
The course introduces students to the seeking pâtisserie and baking students. The
audiences and contexts.
relevant concepts, procedures and techniques student will have the opportunity to further
necessary to produce elaborate celebration develop and refine their pâtisserie and baking
SYG2600 – Cultural Diversity
cakes. The student will have the opportunity skills during this additional 180 hours of
5 Credits
to develop skills in decorations made with progressive industry experience alongside Prerequisite: None
pastillage, chocolate, gum paste, cooked school approved foodservice professionals. This course involves the study of society,
sugar, nougatine and marzipan. Students will Students may stay with the same site chosen for social behavior, human interaction, and
practice piping and décor appropriate to the LCBK250, or they may explore an additional site. cultural patterns. Topics include the analysis
production and decoration of wedding cakes. of social conflict, the structure and function
General Education of institutions, the dynamics of individual and
LCBK232 – Advanced Showpiece and ENC1101 – English Composition group interactions, and social stratification
Confectionary Techniques 5 Credits and diversity.
7 Credits Prerequisite: None
Prerequisite: LCBK222 In this course students have the opportunity
Through demonstration and practical to learn to understand and utilize the writing
experience, students will have the opportunity process. The course encourages the students
to develop their artistic talents in the creation to see English as a highly practical course,
of candies, showpieces and centerpieces. giving them skills they need in future classes,
Students get the opportunity to further and in any field or occupation they pursue.
explore with a variety of mediums, which The students can use reading and writing
include chocolate, pastillage, nougatine and to demonstrate critical thought, effective
cooked sugar. communication, and creative appreciation.
LAH2020 – History of Latin America

5 Credits
Prerequisite: None
This course looks at Latin American History
from the pre-conquest to the 21st century. This
will include the colonial, economic, and political
impact upon its people and its development.
54
Associate in Applied Science Degree in

Culinary Arts Minneapolis/St. Paul
The Le Cordon Bleu Culinary Arts program is a 21 month, 1564 contact Entrance into the Associate in Applied Science Degree in Le Cordon
hour, 108 quarter credit culinary arts training program leading to an Bleu Culinary Arts program is limited to graduates of a Le Cordon Bleu
Associate in Applied Science degree. The program consists of culinary Certificate or Diploma in Culinary Arts who have earned a Cumulative
higher prior to enrollment into the Associate in Applied Science Degree
in Le Cordon Bleu Culinary Arts program.
9 months on campus.
55


BMA100 Mathematics 1.0
GE100 English I 5.0
GE140 Speech 5.0
GE150 Psychology 5.0
GE193 Economics 5.0
GE225 20th Century Literature 5.0
GE280 Environmental Science 5.0
56
For the Associate in Applied Science Degree program offered at:

Course Descriptions Minneapolis/St. Paul
Course Numbering System LCBC100 – College Success & Career LCBC110 – Culinary Foundations I
Prerequisite: None In this introductory course to the culinary arts,
This college success class combines insight students will have the opportunity to learn
specific to both student success habits and basic principles guiding profession introductory
gaining entry into the foodservice profession. cooking techniques. Lecture topics will include
the course.
The compilation of documents for inclusion history of the foodservice industry, culinary
Courses numbered 100-199 are generally taken in either print-based or digital portfolios is terminology, standards of professionalism,
during a student’s first academic year. the capstone project in this Le Cordon Bleu organization of working kitchens and
course. Résumé cover letter and reference volume food preparation. The tools of a Chef,
page development for employment seeking commercial equipment and its intended use
presentation encompasses student outcomes. are key components of this courses material.
Although the course number indicates Strategies for note taking, reading for Basic food science principles, recipe use,
the general level of study, courses may be comprehension and test taking are explored. menu genres, introduction to the elements of
completed out of sequence with a student’s Interviewing skills, stress management, taste and flavor also drive daily lessons. The
current study level, upon approval from time management and personal finance foundation for Le Cordon Bleu stocks and
the Executive Chef. The unit of credit is the management are discussed. sauces are introduced in this class. The course
semester/quarter credit hour. also covers introduction to commercial kitchen
Note: The institution reserves the right to LCBC105 – Food Safety and Sanitation cleaning and builds understanding for clean
3 Credits facilities as students move into their food safety
than ten students. Due to course scheduling and and sanitation course.
This course covers the principles of safe food
student demand, not all courses are available or handling, the types of hazards, and the most
offered every block/ module. LCBC122 – Culinary Foundations II
common causes of food borne illness. A focus 7 Credits
is placed on standards for safe food handling Prerequisites: LCBC105 and LCBC110
throughout the industry and the principles This hands-on course builds on the
for managing sanitation in a foodservice techniques and principles presented in
operation. The course introduces students to Culinary Foundations I. Students will have the
the seven principles of HACCP and familiarizes opportunity to apply introductory level culinary
students with the functions of various techniques as a component of a Le Cordon
governing bodies that service this aspect of Bleu culinary education. Classical knife cuts
the industry. Students discuss how to handle and French classical cuisine terminology is built
food safely from acquisition to service and upon in this hands on course. Proper use of
are shown areas of opportunity to prevent commercial equipment and understanding of
food borne illness throughout the flow of measurement, formulas, and recipe adherence
food. Students will take a CFP/ANSI nationally culminate a solid foundation for furthering
accredited food safety exam for certification. basic competencies. Foundations include
stocks, mother sauces, soups, vegetables,
57
LCBC125 – Cost Control and Purchasing LCBC135 – Nutrition LCBC212 – Cuisine Across Cultures
Prerequisite: None Prerequisite: None Prerequisite: LCBC132 or Executive Chef
This course provides students with an An introductory course in the study of the consent
understanding of cost control and purchasing principles of human nutritional needs. This hands-on Le Cordon Bleu kitchen course
as it applies to managing a professional Current dietary guidelines, the function of traces common global ingredients used in
foodservice operation. Lectures focuses nutrients, and dietary fads will be discussed. many regional dishes. It combines lecture,
on the design and implementation of cost Students will examine menus and recipes for demonstration, production, and presentation
control measures and effective purchasing modifications to optimizing nutritional content as a means to explore other cultures through
procedures. The budget on both a daily and balance the current trends in nutritional understanding their culinary heritages. The
basis and a per event basis will be analyzed. study with classical Le Cordon Bleu cuisine attitudes and tastes of today’s more global
Students will be exposed to a base techniques. Emphasis will be placed on the and knowledgeable customer sets a greater
understanding of profit and loss statements relationship between diet, health, disease and expectation of balance in a professional
and how to track cost as it relates to the how a food science foundation can benefit culinarian’s repertoire. Students examine food
flow of food in various styles of industry not only immune challenged populations, but in the context of culture, geography, history and
establishments. Le Cordon Bleu curriculum will average healthy populations as well. that influences cuisines have had on each other.
include analysis of the benefits of fabrication
versus value added product purchasing and LCBC152 – Baking and Pastry LCBC215 – Hospitality Supervision and
encompasses the student’s individual industry 7 Credits Entrepreneurship
Prerequisites: LCBC105 and LCBC110 5 Credits
goals with simulated business modeling
This Le Cordon Bleu course covers the Prerequisite: None
exercises.
fundamentals of baking and pastry arts, which This course provides fundamental principles
include terminology, technology, equipment, in business plan development with areas
LCBC132 – Culinary Foundations III concentrating of hospitality financials, menu
7 Credits measurement, and formula conversions.
Prerequisite: LCBC122 Different classical mixing methods along with mechanics, staff training, and development
This course builds on the techniques and standard recipe adherence principles, bakery of employees. Legal issues that face today’s
principles demonstrated in previous courses. sanitation and product storage is discussed. employers are addressed. Students in this
Students will have the opportunity to develop Students have the opportunity to produce a Le Cordon Bleu course will have an
skills in the identification, butchery, and variety of rich, lean and laminated dough’s, opportunity through research to better
fabrication used in cooking of a variety of meat cakes, icings, cookies, tarts, quick breads, understand the demands of managing
and seafood products. Small sauce production, stirred and baked custards, frozen desserts, people in today’s diverse work force. How to
from the classical Le Cordon Bleu techniques chocolates, candies and plated desserts. schedule full and part time employees for staff
learned earlier is enhanced in this stage of Industry applications are emphasized as retention and maximum scheduling efficiency
further advanced culinary training. Charcuterie described by both classical Le Cordon Bleu and the benefits of fixed, and variable cost
methods including curing, smoking, forcemeats, cuisine techniques and customer demand in management throughout the foodservice
and sausage production are introduced and the modern day bakery. industry is explored.
practiced. Students will have the opportunity to
apply introductory plating techniques utilized
in the foodservice industry and may begin to
realize their own style as the learned
Le Cordon Bleu techniques become more
familiar.
58
LCBC222 – Catering and Buffets LCBC242 – Restaurant Rotation LCBC250 – Externship I

Prerequisite: LCBC132 Prerequisites:, LCBC152, LCBC212 and LCBC222 Prerequisites: All other required program
Introducing classical and contemporary garde or Executive Chef consent courses must be completed prior to taking
manger techniques are emphasized in this In this final on-campus course, students have either of the externship courses unless
the opportunity to apply the skills introduced permission is granted by the Executive Chef
Le Cordon Bleu course. Students have the
throughout the curriculum. Students will be The externship is the final applied component
opportunity to prepare and serve food in a
exposed to both front of the house and back of of the Le Cordon Bleu culinary program. The
variety of settings. This hands-on production
the house functions and discussion will focus student will have the opportunity to further
course covers three major areas in buffet and
on how the importance in understanding both develop and refine their culinary skills with
catering operations: Business, preparation,
areas balances a professionally run foodservice 180 hours of progressive industry experience
and execution. The course reviews catering,
establishment. Students will complete their alongside school approved foodservice
theme parties, weddings, holidays, and special
final skill-based practical exam during the professionals.
events. Additional topics include cyclical menu
development and business aspects of a catering course. Students may have the opportunity to
demonstrate the understanding of restaurant LCBC255 – Externship II
operation. Students will have an opportunity
6 Credits
to marry their learned kitchen skills with their service functions and professionalism at catered
sense of business and creativity. This course functions, by working in-school restaurant
This second course is required of all degree
also provides an opportunity for students to shifts or through participation in a simulated
seeking culinary arts students. The student will
find their own style and further their depth of restaurant experience. Other activities that
have the opportunity to further develop and
knowledge regarding hoe to transition what may be demonstrated or reviewed include
refine their culinary skills during this additional
they see in the kitchen and what the customer tableside cooking, wine service presentation,
180 hours of progressive industry experience
sees in delivering of the final product. cheese service presentation, or tableside
alongside school approved foodservice
salesmanship of coffees, teas and after dinner
professionals. Students may stay with the same
LCBC231 – Contemporary Cuisine liquors. A segment of this course will introduce
site chosen for LCBC250, or they may explore an
2 Credits the student to the foundational skills necessary
additional site per school requirements.
Prerequisite: LCBC132 or Executive Chef to understand and appreciate beverage and
consent alcohol service. A major profit center for the General Education
This course will focus on the evolution industry, exploration into the various types
of cuisine from classical methods to of beverage service is emphasized. Focuses BMA100 – Mathematics
contemporary methods. The Le Cordon Bleu include wine, mixed drinks, coffees and teas, 1 Credit
student will have the opportunity to broaden Prerequisite: None
specialty beverages and how a beverage type
their sensory development and use critical This course focuses on mathematical problem-
can identify an establishment. Students are
thinking to formulate their own conclusions solving techniques through the examination
instructed in the art of wine evaluation, food
about flavor profiling. This course will also of whole numbers, fractions, decimals, ratios,
pairing, and the basic understanding of the
involve the exploration of culinary trends such proportion, percents, measurement, and
geography and history of wine. This
as use of local ingredients, food preservation, algebraic principles.
component shows the importance of
and alternative diets through recipe design. responsible alcohol service and the
Honing the technical skills and creative GE050 – Preparatory English
management of the responsibility that stems
interpretation of plate presentation are among 0 Credits
from operating a foodservice establishment Prerequisite: None
the applications highlighted in this class. Upon which operates with a liquor license. This course develops the necessary reading
completion of this Le Cordon Bleu course, the
and writing skills necessary for college
composition courses, incorporating critical
reading strategies; the elements of good
particular customer profile with an emphasis
writing, effective sentence skills, and paragraph
on flavor, balance, and harmony while
and essay structure. The course also focuses
honoring the classical techniques even if using
on incorporating the fundamental elements of
a more modern day delivery presentation.
English grammar into all written works.
59
GE090 – Preparatory Mathematics GE193 – Economics

0 Credits 5 Credits
Prerequisite: None Prerequisite: None
This course focuses on the development of This course is an introduction to the
mathematical problem-solving techniques economic process. Topics include the basics
through the examination of whole numbers, of macroeconomics and microeconomics, the
fractions, decimals, ratios, proportion, economics of markets, money and banking, and
percents, measurement, signed numbers, international influences on economic systems.
statistics, algebraic and geometric principles.
GE225 – 20th Century Literature
GE100 – English I 5 Credits
5 Credits Prerequisite: None
Prerequisite: None Students will read and respond to works of
This course is designed to give students literature by significant twentieth-century
guided practice in solving writers’ problems American writers, gain an appreciation of
in one-paragraph and multiple-paragraph literature as an art form, and learn to evaluate
assignments. Special emphasis is placed on literary works. In addition, students will apply
defining a purpose, organizing and developing techniques of literary criticism to popular art
content, analyzing the audience, drafting the forms, such as film and song lyrics.
whole essay and its parts, and revising and
editing. This course focuses on the mechanics GE280 – Environmental Science
of the English language and gives students 5 Credits
practice in finding and correcting errors in Prerequisite: None
usage. Exercises strengthen students’ ability to This course provides students with an overview
write effectively, both as students and in their of the earth’s physical environments. Topics
future careers. include the structure of the planet, population
growth, energy resources, groundwater
GE140 – Speech contamination, the greenhouse effect, toxic
5 Credits waste disposal, and land use management.
Prerequisite: None
This course exposes students to the
importance of effective speaking in public
settings, especially in the business world.
Students will prepare and deliver speeches.
Repeated practice teaches students how
to select a topic, research and organize
information, select appropriate language
for the situation, and present the speech
using visual aids. Interactive decision-making
through group discussions is also explored.
GE150 – Psychology
5 Credits
Prerequisite: None
This course is an introduction to the
science of Psychology. Students investigate
psychological development, motivation,
sensation, perception, learning, thinking,
language and behavior.
60

Culinary Arts Orlando
The Le Cordon Bleu Culinary Arts program is a 21 month, 1550 contact Entrance into the Associate in Science Degree in Le Cordon Bleu
hour, 107 quarter credit culinary arts training program leading to Culinary Arts program is limited to graduates of a Le Cordon Bleu
an Associate in Science degree. The program consists of culinary Diploma or Certificate in Culinary Arts who have earned a Cumulative
Le Cordon Bleu Culinary Arts program.
9 months on campus.
61

LCBC222 Catering & Buffets 7.0

GEN112 College English 5.0
GEN122 Verbal Communications 5.0
GEN132 College Mathematics 5.0
GEN152 Environmental Science 5.0
62

Pâtisserie and Baking Orlando
The Le Cordon Bleu Pâtisserie and Baking program is a 21 month, 1510 Entrance into the Associate in Science Degree in Le Cordon Bleu
contact hour, 106 quarter credit culinary arts training program leading to Pâtisserie and Baking program is limited to graduates of a
an Associate in Science degree. The program consists of pâtisserie and Le Cordon Bleu Diploma or Certificate in Pâtisserie and Baking who
baking laboratory, restaurant management and general education courses. have earned a Cumulative Grade Point Average (CGPA) of 2.0 or higher.
Applicants, who believe they have earned an equivalent degree, must
Program outcomes include: submit official transcripts to the executive chef for evaluation and
• Demonstrate professional-level pâtisserie and baking techniques. eligibility decision.
• Demonstrate sanitation principles as they apply to the A student transferring from any Le Cordon Bleu College of Culinary Arts
professional kitchen. who has earned a grade below 2.0 in any course will need to be retake
that course, or an equivalent course, earning a course grade of 2.0 or
Le Cordon Bleu Pâtisserie and Baking program.
of certain potential jobs, not a representation that these outcomes
are more probable than others. Le Cordon Bleu cannot guarantee
9 months on campus.
63

LCBC 125 Cost Control and Purchasing 3.0
LCBC 135 Nutrition 3.0
LCBC 215 Hospitality Supervision and Entrepreneurship 5.0
LCBK 102 Introduction to Pâtisserie & Baking Techniques 7.0
LCBK122 International Pâtisserie, Cake Formula and Assembly 7.0
LCBK212 Advanced Pâtisserie Techniques 8.0

GEN112 College English 5.0
GEN122 Verbal Communications 5.0
GEN132 College Mathematics 5.0
GEN152 Environmental Science 5.0
64
Course Descriptions For the Associate in Science Degree programs offered at: Orlando
Course Numbering System LCBC100 – College Success and Career LCBC110 – Culinary Foundations I
Prerequisite: None In this introductory course to the culinary
This college success class combines insight arts, students will have the opportunity to
specific to both student success habits and learn basic principles guiding professional
gaining entry into the foodservice profession. introductory cooking techniques. Lecture
the course.
The compilation of documents for inclusion topics will include the history of the
Courses numbered 100-199 are generally taken in either print-based or digital portfolios is foodservice industry, culinary terminology,
during a student’s first academic year. the capstone project in this Le Cordon Bleu standards of professionalism, organization
course. Resume cover letter and reference of working kitchens and volume food
page development for employment seeking preparation. Key components of the course
presentation encompasses student outcomes. include discussion of chef tools, commercial
Although the course number indicates Strategies for note taking, reading for equipment and its intended uses. Basic food
the general level of study, courses may be comprehension and test taking are explored. science principles, recipe use, menu genres,
completed out of sequence with a student’s Interviewing skills, stress management, introduction to the elements of taste and
current study level, upon approval from time management and personal finance flavor also drive daily lessons. The foundation
the Executive Chef. The unit of credit is the management are discussed. for Le Cordon Bleu stocks and sauces are
semester/quarter credit hour. introduced in this class. The course also covers
Note: The institution reserves the right to LCBC105 – Food Safety and Sanitation introduction to commercial kitchen cleaning
3 Credits and builds an understanding of the need for
than ten students. Due to course scheduling and clean facilities as students complete their food
This course covers the principles of safe food
student demand, not all courses are available or safety and sanitation course.
handling, the types of hazards, and the most
offered every block/ module. common causes of food borne illness. A focus
LCBC122 – Culinary Foundations II
is placed on standards for safe food handling 7 Credits
throughout the industry and the principles Prerequisites: LCBC105 and LCBC110
for managing sanitation in a foodservice This hands-on course builds on the
operation. The course introduces students to techniques and principles presented in
the seven principles of HACCP and familiarizes Culinary Foundations I. Students will have
students with the functions of various the opportunity to apply introductory level
governing bodies that service this aspect of culinary techniques as a component of a
the industry. Students discuss how to handle Le Cordon Bleu culinary education.
food safely from acquisition to service and Classical knife cuts and French classical
are shown areas of opportunity to prevent cuisine terminology is emphasized in this
food borne illness throughout the flow of hands-on course. Proper use of commercial
food. Students will take a CFP/ANSI nationally equipment and understanding of
accredited food safety exam for certification. measurement, formulas, and recipe adherence
develop a solid foundation for furthering basic
competencies. Foundations include stocks,
mother sauces, soups, vegetables, grains, and
egg cookery as well as speed and accuracy.
As with the entire Le Cordon Bleu curriculum,
sanitation, professionalism, and respect for
the craft continue to enhance the student’s
65
LCBC125 – Cost Control and Purchasing LCBC135 – Nutrition LCBC215 – Hospitality Supervision and
Prerequisite: None Prerequisite: None 5 Credits
This course provides students with an This course is an introductory course in the Prerequisite: None
understanding of cost control and purchasing study of the principles of human nutritional This course provides fundamental principles
as it applies to managing a professional needs. Current dietary guidelines, the function in business plan development with areas
foodservice operation. Lectures focus on of nutrients, and dietary fads will be discussed. concentrating on hospitality financials, menu
the design and implementation of cost Students will examine menus and recipes for mechanics, staff training, and development of
control measures and effective purchasing modifications to optimize nutritional content employees. The course also addresses current
procedures. The budget on both a daily and to balance the current trends in nutritional legal issues that employers face, how to
basis and a per event basis will be analyzed. study with classical Le Cordon Bleu cuisine schedule full and part time employees for staff
Students will be exposed to a basic techniques. Emphasis will be placed on the retention and maximum scheduling efficiency,
understanding of profit and loss statements relationship between diet, health, disease and and the benefits of fixed, and variable cost
and how to track cost as it relates to the flow how a food science foundation can benefit not management throughout the foodservice
of food in various foodservice operations. only immune challenged populations, industry. Students in this course will have
Le Cordon Bleu curriculum components will but average healthy populations as well. an opportunity through research to better
include analysis of the benefits of fabrication understand the demands of managing people
versus value added product purchasing LCBC152 – Baking and Pastry in today’s diverse work force.
and will encompass the student’s individual 7 Credits
industry goals with simulated business Prerequisites: LCBC105 and LCBC110 LCBC222 – Catering and Buffets
modeling exercises. This course covers the fundamentals of baking 7 Credits
and pastry arts, which include terminology, Prerequisite: LCBC132
technology, equipment, measurement, and Introduction of classical and contemporary
7 Credits formula conversions. Different classical mixing garde manger techniques are emphasized
Prerequisite: LCBC122 methods along with standard recipe adherence in this course. Students prepare and serve
This course builds on the techniques principles, bakery sanitation and product storage food in a variety of settings. This hands-on
and principles demonstrated in previous are discussed. Students have the opportunity production course covers three major areas
courses. Students can develop skills in the to produce a variety of rich, lean and laminated in buffet and catering operations: business,
identification, and fabrication used in cooking doughs, cakes, icings, cookies, tarts, quick breads, preparation, and execution. The course
of a variety of meat and seafood products. stirred and baked custards, frozen desserts, approaches these operations in the areas of
Small sauce production, from the classical and plated desserts. Industry applications are catering, theme parties, weddings, holidays,
Le Cordon Bleu techniques taught earlier is emphasized as described by both classical and special events. Additional topics include
enhanced in this stage of advanced culinary Le Cordon Bleu cuisine techniques and customer cyclical menu development and business
training. Charcuterie methods including demand in the modern day bakery. aspects of a catering operation. Students
curing, smoking, forcemeats, and sausage will have an opportunity to combine learned
production are introduced and practiced. LCBC212 – Cuisine Across Cultures kitchen skills with a sense of business and
Students will have the opportunity to apply 8 Credits creativity. Students will have the opportunity
introductory plating techniques utilized in the Prerequisite: LCBC132 or Executive Chef to find their own style as food preparers. They
consent will be able to further their knowledge of
foodservice industry and may begin to realize
This hands-on lab course traces common global presentation techniques.
their own style as the required Le Cordon Bleu
ingredients used in many regional dishes. It
techniques become more familiar.
combines lecture, demonstration, production,
and presentation as a means to explore other
cultures through the understanding of global
culinary heritages. The attitudes and tastes of
the more global and knowledgeable customer
geography, history and the influences various
cuisines have had on each other.
66
LCBC225 – Wine and Beverage LCBC240 – Restaurant Rotation LCBK102 – Introduction to Pâtisserie
3 Credits 8 Credits and Baking Techniques
Prerequisite: None Prerequisites: LCBC152, LCBC212 and LCBC222 7 Credits
This course provides the student with the or Executive Chef consent Prerequisite: None
foundations necessary to understand and In this final on-campus course, students apply The course introduces the fundamental
appreciate alcohol-based beverage service. A the skills taught throughout the curriculum. concepts, skills and techniques of basic baking.
major profit center for the industry, exploration Students will be exposed to both front of Special emphasis is placed on the study of
into the various types of beverage service is the house and back of the house functions. ingredient functions, product identification,
emphasized. The focus is on wine, mixed drinks, Discussion will focus on understanding the and weights and measures as applied to
coffees and teas, specialty beverages. Students balance between the two areas to create baking. Students will be expected to apply
will explore how a beverage type can identify a professionally managed foodservice basic baking techniques in the preparation of
an establishment. Students are instructed in establishment. Students will complete their cookies, cakes, muffins, tarts basic custards
the art of wine evaluation, food pairing, and final skill-based practical exam during the and petit fours. Traditional meringues, butter
the basic understanding of the geography and course. Students may have the opportunity to creams and Génoise sponge will be included.
history of wine. Other key components of the demonstrate the understanding of restaurant
course include discussions on the processes service functions and professionalism at LCBK112 – Baking Principles and
involved in wine and spirit making including catered functions, by working in-school Viennoiserie
restaurant shifts or through participation 7 Credits
distillation, pasteurization, and wood aging.
The course shows the importance of in a simulated restaurant experience.
Students will have the opportunity to develop
responsible alcohol service and the Other activities that may be demonstrated
the knowledge, skills and techniques required
management of the responsibility that stems or reviewed include tableside cooking,
for the production and presentation of basic
from operating a foodservice establishment wine service presentation, cheese service
yeast products. Emphasis on the application
which operates with a liquor license. presentation, or tableside salesmanship of
of ingredient functions, product identification
and recipe interpretation occurs throughout
LCBC230 – Contemporary Cuisine the module. Students will have the opportunity
Prerequisite: LCBC132 or Executive Chef 6 Credits to apply their acquired understanding of
consent Prerequisites: All other required program basic baking concepts and techniques to the
This course will focus on the evolution of courses must be completed prior to taking preparation of breads, enriched doughs and
cuisine from classical methods to contemporary either of the externship courses unless various artisan breads. Focus will also be given
permission is granted by the Executive Chef to phyllo dough, sweet dough, and Brioche
methods. The student will have the opportunity
The externship is the final applied component with emphasis on the method and production
to broaden their sensory development and
of the Le Cordon Bleu program. The student of Danish and croissant dough. Consistency
use critical thinking to formulate their own
will have the opportunity to further develop of product, timing of production, and recipe
conclusions about flavor profiling. This course
and refine their culinary skills with 180 hours development will be included.
will also involve the exploration of culinary
of progressive industry experience alongside
trends such as the use of local ingredients, food
preservation, and alternative diets through LCBK122 – International Pâtisserie,
recipe design. Honing the technical skills and Cake Formula and Assembly
LCBC255 – Externship II 7 Credits
creative interpretation of plate presentation
are among the applications highlighted in this Prerequisite: LCBC250 Students will explore pâte á choux, stirred and
course. Upon completion of this course, the This second course is required of all degree- baked custards, Bavarians and mousses. The
student should be able to create and execute seeking students. Students will have the fundamental production of classical European
a nutritionally balanced menu that targets a opportunity to further develop and refine their desserts, crêpes, soufflé, sabayon and frozen
particular customer profile with an emphasis culinary skills during this additional 180 hours desserts are included. Students will also have
on flavor, balance, and harmony while honoring of progressive industry experience alongside the opportunity to develop the skills and
the classical techniques, even if using a more school approved foodservice professionals. understanding of creamed, two-stage, and
modern day delivery presentation. Students may stay with the same site foamed cake methods. The student will have the
chosen for LCBC 250, or they may explore an opportunity to gain practical experience in the
additional site. production, assembly, finishing and decoration
67
LCBK212 – Advanced Pâtisserie and LCBK250 – Externship I GEN132 – College Mathematics

Chocolate Techniques 6 Credits 5 Credits
8 Credits Prerequisites: All other required program Prerequisite: None
Prerequisite: LCBK110 and LCBK122 courses must be completed prior to taking Students will have the opportunity to
This course focuses on concepts, procedures either of the externship courses unless investigate historical and contemporary topics in
and techniques to produce plated desserts. permission is granted by the Executive Chef
mathematics as an introduction to the thinking
The course emphasizes the preparation and The externship is the final applied component
processes developed in the field. The topics
assembly of finished desserts, tempering of the Le Cordon Bleu Pâtisserie and
will introduce the student to both the logical
chocolate, sauce preparation, and garnishes. Baking program. The student will have the
and precise nature of mathematics as well as its
The course will also include a Market Basket opportunity to further develop and refine their
creative and imaginative side. The focus of the
practical given in the last week covering all Pâtisserie and baking skills with 180 hours of
course is on mathematical reasoning and the
aspects introduced in previous Pâtisserie and progressive industry experience alongside
solving of real-life problems. Topics included will
Baking lab classes. school approved foodservice professionals.
be chosen from, but not limited to, the following:
collection, representation and presentation of
LCBK222 – Centerpiece and Cake LCBK255 – Externship II
data and graphs, ratios and proportions, linear
Decoration Techniques 6 Credits
Prerequisites: LCBK250 behavior, production.
7 Credits
Prerequisite: LCBK212 This second course is required of all degree
The course introduces students to the seeking pâtisserie and baking students. The GEN142 – Introduction to Psychology
student will have the opportunity to further 5 Credits
relevant concepts, procedures and techniques Prerequisite: None
necessary to produce elaborate celebration develop and refine their pâtisserie and baking
This course examines the biological and
cakes. The student will have the opportunity skills during this additional 180 hours of
mental processes that are related to
to develop skills in decorations made with progressive industry experience alongside
human and animal behavior. Topics include
pastillage, chocolate, gum paste, cooked school approved foodservice professionals.
psychological and physiological development,
sugar, nougatine and marzipan. Students will Students may stay with the same site chosen for
sensation, perception, motivation, emotion,
practice piping and décor appropriate to the LCBK250, or they may explore an additional site.
memory, learning, thinking, language and
production and decoration of wedding cakes. behavior.
General Education
LCBK232 – Advanced Showpiece and GEN112 – College English GEN152 – Environmental Science
Confectionary Techniques 5 Credits 5 Credits
7 Credits Prerequisite: None Prerequisite: None
Prerequisite: LCBK222 This course emphasizes the ability to write This course evaluates the effects of humans
Through demonstration and practical clearly and effectively by applying composition on the Earth’s ecosystem. Topics discussed
experience, students will have the opportunity principles to a variety of writing modes. The may include ecology, human populations,
to develop their artistic talents in the creation focus is on the writing process, intended pollution, energy consumption, allocation of
of candies, showpieces and centerpieces. audience, consistent point of view, correct natural resources, alternative forms of energy,
Students get the opportunity to further grammar usage, concise language, appropriate legislation and citizen action.
explore with a variety of mediums, which style and effective organizational strategies.
include chocolate, pastillage, nougatine and
cooked sugar.
GEN122 – Verbal Communications
5 Credits
Prerequisite: None
This course presents principles and theories
of effective speech communication. Students
will have the opportunity to practice
communication and presentation techniques;
investigate elements of effective research,
writing and organization; and adapt methods
of delivery for diverse audiences and contexts.
68

Culinary Arts Scottsdale
Associate of Occupational Studies degree. The program consists of culinary Le Cordon Bleu Certificate in Culinary Arts who have earned a Cumulative
laboratory, restaurant management and general education courses. Grade Point Average (CGPA) of 2.0 or higher. Applicants, who believe they
have earned an equivalent degree, must submit official transcripts to the
Program outcomes include: executive chef for evaluation and eligibility decision.
The various titles of “chef” generally apply to more advanced roles in a
professional kitchen (for example, Sous Chef, Executive Chef). Graduates
should not expect to become chefs upon graduation but are encouraged
to work toward becoming a chef through the course of their careers.
Le Cordon Bleu cannot guarantee employment or salary.
9 months on campus.
69

LCBC240 Restaurant Practical 8.0

COM103 English & Communications 5.0
ENG101 Writing Fundamentals 5.0
HUM100 Introduction to Humanities 5.0
MTH123 College Math 5.0
PSY110 Social Psychology 5.0
70

Pâtisserie and Baking Scottsdale
The Le Cordon Bleu Pâtisserie and Baking program is a 21 month, Entrance into the Associate of Occupational Studies Degree in
1510 contact hour, 106 quarter credit) culinary arts training program Le Cordon Bleu Pâtisserie and Baking program is limited to graduates of
leading to an Associate of Occupational Studies degree. The program a Le Cordon Bleu Certificate in Pâtisserie and Baking who have earned
consists of pâtisserie and baking laboratory, restaurant management a Cumulative Grade Point Average (CGPA) of 2.0 or higher. Applicants,
and general education courses. who believe they have earned an equivalent degree, must submit official
transcripts to the executive chef for evaluation and eligibility decision.
campus or from California Culinary Academy who has earned a grade
• Demonstrate sanitation principles as they apply to the below 2.0 in any course will need to retake that course, or an equivalent
professional kitchen. course, earning a course grade of 2.0 or higher prior to enrollment into
the Associate of Occupational Studies Degree in Le Cordon Bleu Pâtisserie
and Baking program.
The various titles of “pastry chef” generally apply to more advanced roles
in a professional kitchen (for example Pastry Sous Chef, Executive Pastry
Chef). Graduates should not expect to become chefs upon graduation
but are encouraged to work toward becoming a chef through the course
9 months on campus.
71

LCBK102 Introduction to Pâtisserie and Baking 7.0
LCBK122 International Pâtisserie, Cake Formula, and Assembly 7.0
LCBK212 Advanced Pâtisserie & Chocolate Techniques 8.0

COM103 English & Communications 5.0
ENG101 Writing Fundamentals 5.0
HUM100 Introduction to Humanities 5.0
MTH123 College Math 5.0
PSY110 Social Psychology 5.0
72
Bachelor of Arts Degree in

Le Cordon Bleu Culinary The following program is offered through the
Management – Online Scottsdale campus and is not offered in all states.
Le Cordon Bleu College of Culinary Arts offers a Bachelor of Arts in Program outcomes include:
Le Cordon Bleu Culinary Management completion program, also • Develop the knowledge base necessary to oversee execution
known as a 2 + 2 program, which is an extensive online program. The of organizational functions including; purchasing and inventory
Le Cordon Bleu Culinary Management program is a 930 contact hour, controls, food and wine operations, front-of-the-house operations,
180 Quarter Credit culinary management training program with 90 and basic principles of management.
of those Credits potentially transferring in from an Associate degree
• Apply management theory and leadership principles.
obtained in either Culinary Arts, Pâtisserie and Baking, or Hospitality
and Restaurant Management, and may be completed in 60 or 84 weeks, • To demonstrate the use of statistical analysis to aid in
excluding holidays and breaks. The program consists of academic and management decisions.
general education courses, and concludes with a capstone project. • Understand team dynamics and the role teams play in
today’s workforce.
Mode of Delivery
The College utilizes a proprietary Learning Management System (LMS) • Develop an entrepreneurial view toward addressing current
known as MyCampus. Virtual classrooms are designed to facilitate issues in the field of hospitality management.
learning and may be comprised of learning activities that include one or
• Develop leadership, interpersonal, and communication skills in
more of the following:
managing human resources in diverse hospitality organizations.
• Presentations: Multimedia presentations introduce new concepts and
• Demonstrate utilization of work-based projects that incorporate
are accessed by students asynchronously.
leadership, teamwork, and communication skill sets in the
• Discussion Forums: Topic-based discussions are facilitated compilation of a management portfolio.
asynchronously by the instructor. Discussion forums provide students
• Identify and apply sound financial management principles.
with the opportunity to respond to the instructor as well as to other
students. The instructor may focus the discussion, highlight critical • Develop and apply principles or theories of hospitality
insights made by students, challenge the critical thinking of students, business management while being able to execute customer
and propose alternative perspectives on a topic. service techniques.
• Chat Sessions: Twice each week, the instructor holds a one-hour live • Develop an understanding of change and contemporary issues
(synchronous) chat session. The instructor uses these chat sessions that need to be implemented and/or managed.
to deliver a structured presentation. Chat sessions are recorded
• Gain appreciation for the history, evolution, and international
and archived so that students who are unable to attend the session
diversity of the hospitality industry.
synchronously may access it at their convenience.
Upon completion of this program, a graduate should have the
• Assignments: Each assignment allows students the opportunity to
workforce skills appropriate for a professional entry-level foodservice
demonstrate their knowledge and gain feedback from the instructor.
manager position in the hospitality/foodservice industry. There
• Group Project: Students may have the opportunity to participate are employment opportunities in restaurants, resorts, hotels, and
in group projects. Evaluation of the group projects will involve an institutional establishments. These courses are designed to prepare the
analysis of the products as well as the group process. Students graduate for future management positions such as Kitchen Manager,
receive course textbooks and software through Words of Wisdom, Catering/Events Manager, Banquet Manager, General Manager, and
LLC Schaumburg, Illinois, (866) 397-1726. Food and Beverage Manager. Success is dependent upon the student’s
efforts, abilities, and application of his or her school work. The jobs
cannot guarantee employment or salary.
73

LCBM300 Research and Writing 1.0
LCBM301 Hospitality Technology Systems 3.0
LCBM302 Wine and Beverage Management 3.0
LCBM310 Cost Control Analysis 3.0
LCBM320 Health Cuisine and Nutrition 3.0
LCBM330 Food Science 3.0
LCBM340 Business Ethics 3.0
LCBM350 The Art of the Event 3.0
LCBM360 Facilities Management 3.0
LCBM370 Supervision and Management 3.0
LCBM380 Gastronomy 3.0
LCBM430 Event Management 3.0
LCBM440 Hospitality Marketing Management 3.0
LCBM450 Hospitality Sales Management 3.0
LCBM460 Financial Management 3.0
LCBM470 Hospitality Strategic Management & Research 3.0
LCBM480 Customer Service 3.0
LCBM490 Small Business Development 3.0
LCBM499 Capstone Course 3.0

ECO323 Economic Theory 5.0
ENV333 Environmental Science 5.0
HUM313 Food Culture and Ethnic Identity 5.0
POL473 Politics, Law and Society 5.0
PSY313 Organizational Psychology 5.0
SOC413 Beliefs, Attitudes and Ideologies 5.0
STAT303 Statistics 5.0
Total Required Associate Degree Transfer Credits 90.0
74

Le Cordon Bleu The following program is offered through the
Culinary Operations Scottsdale campus and is not offered in all states.
This Le Cordon Bleu Culinary Operations program is a 1310 contact A student transferring from any Le Cordon Bleu College of Culinary Arts
hour, 99 quarter credit culinary operations training program and may campus or from California Culinary Academy who has earned a grade
be completed in 84 weeks, excluding holidays and breaks. The program below 2.0 in any course will need to retake that course, or an equivalent
consists of culinary laboratory courses with an externship, academic course, earning a course grade of 2.0 or higher prior to enrollment into
and general education courses, and concludes with a capstone project. the Associate of Occupational Studies Degree in Le Cordon Bleu in
Culinary Operations.
• Demonstrate professional-level cooking techniques. Mode of Delivery for Distance Education Programs
The College utilizes a proprietary Learning Management System (LMS)
known as MyCampus. Virtual classrooms are designed to facilitate
• Demonstrate professionalism appropriate to the more of the following:
• Apply basic management and operational principles to the are accessed by students asynchronously.
demands of a hospitality business.
• Discussion Forums: Topic-based discussions are facilitated
• Exhibit college-level reasoning skills. asynchronously by the instructor. Discussion forums provide students
Upon completion of the program, graduates should have the skills needed
students. The instructor may focus the discussion, highlight critical
to begin their careers in the culinary and/or hospitality industries at an
insights made by students, challenge the critical thinking of students,
entry level. Examples of some job titles for graduates include entry-level
and propose alternative perspectives on a topic.
supervisory positions, Food Operations Manager, Institutional Operations
Manager, Kitchen Manager, Food Preparation Worker, Foodservice • Chat Sessions: Twice each week, the instructor holds a one-hour live
Manager, Restaurant Manager, Cook, Line Cook, and Roundsman. (synchronous) chat session. The instructor uses these chat sessions
Graduates are encouraged to work toward upper management positions to deliver a structured presentation. Chat sessions are recorded
through the course of their careers. The jobs mentioned are examples of and archived so that students who are unable to attend the session
certain potential jobs, not a representation that these outcomes are more synchronously may access it at their convenience.
probable than others. Le Cordon Bleu cannot guarantee employment
or salary. This hybrid program requires a combination of residential and
distance education courses.
• Group Project: Students may have the opportunity to participate in
Entrance into the Associate of Occupational Studies Degree in
group projects. Evaluation of the group projects will involve an analysis
Le Cordon Bleu Culinary Operations program is limited to graduates of
of the products as well as the group process. Students receive course
a Le Cordon Bleu Certificate in Culinary Arts program who have earned
textbooks and software through Words of Wisdom, LLC.
a Cumulative Grade Point Average (CGPA) of 2.0 or higher. Applicants,
transcripts to the executive chef for evaluation and eligibility decision.
75

LCBC101 College Success for Online Programs 2.0
LCBC299 Capstone Course 3.0
LCBH156 Food History 3.0
LCBH225 Foodservice Operations 5.0
LCBH291 Dining Room Management 5.0
LCBH295 Restaurant Management 5.0

COM115 Communication Methods 5.0
ENG105 English Composition 5.0
LIT215 Topics in Literature 5.0
MTH115 General Education Mathematics 5.0
PSY105 Psychology 5.0
76

Le Cordon Bleu
Hospitality and Restaurant The following program is offered through the
Management – Online Scottsdale campus and is not offered in all states.
The Le Cordon Bleu Hospitality & Restaurant Management program is a Program outcomes include:
980 contact hour, 95 Quarter Credit culinary arts training program and • Demonstrate professional-level dining and beverage
may be completed in 60 or 84 weeks, excluding holidays and breaks. service techniques.
The program consists of academic and general education courses, and
concludes with a capstone course.
Mode of Delivery • Demonstrate professionalism appropriate to the
The college utilizes a proprietary Learning Management System (LMS) hospitality industry.
known as MyCampus. Virtual classrooms are designed to facilitate
• Apply basic management principles to the demands
of a hospitality business.
more of the following:
are accessed by students asynchronously. Upon completion of the program, the graduate should have the skills
needed to begin his/her career in the culinary and/or hospitality
• Discussion Forums: Topic-based discussions are facilitated
asynchronously by the instructor. Discussion forums provide students
include entry-level supervisory positions, Front Desk Clerk, Concierge,
Front Desk Supervisor, Manager Trainee, Assistant Manager, Maître
students. The instructor may focus the discussion, highlight critical
d’, Wine Steward, Assistant Catering Manager and Event Coordinator.
insights made by students, challenge the critical thinking of students,
Graduates are encouraged to work toward upper management
and propose alternative perspectives on a topic.
positions through the course of their careers. The jobs mentioned are
• Chat Sessions: Twice each week, the instructor holds a one-hour live examples of certain potential jobs, not a representation that these
(synchronous) chat session. The instructor uses these chat sessions outcomes are more probable than others. Le Cordon Bleu cannot
to deliver a structured presentation. Chat sessions are recorded guarantee employment or salary.
and archived so that students who are unable to attend the session
synchronously may access it at their convenience.
• Group Project: Students may have the opportunity to participate
in group projects. Evaluation of the group projects will involve an
analysis of the products as well as the group process. Students
receive course textbooks and software through Words of Wisdom,
LLC Schaumburg, Illinois, (866) 397-1726.
77

LCBC101 College Success for Online Programs 2.0
LCBH100 Introduction to Hospitality Industry 3.0
LCBH115 Food Safety and Sanitation for Hospitality 3.0
LCBH151 Food Terminology 3.0
LCBH156 Food History 3.0
LCBH211 Information Technology Systems 3.0
LCBH221 Beverage Service Operations 3.0
LCBH225 Foodservice Operations 5.0
LCBH231 Introduction to Tourism 3.0
LCBH241 Hotel and Lodging Operations 3.0
LCBH250 Hospitality Business Law 3.0
LCBH261 Club Management 3.0
LCBH270 Hospitality Leadership Systems 3.0
LCBH280 Hospitality Marketing 3.0
LCBH291 Dining Room Management 5.0
LCBH295 Restaurant Management 5.0
LCBH299 Capstone Course 3.0

COM115 Communication Methods 5.0
ENG105 English Composition 5.0
LIT215 Topics in Literature 5.0
MTH115 General Education Mathematics 5.0
PSY105 Psychology 5.0
78
Course Descriptions For programs offered through Scottsdale
Course Numbering System COM103 – English & Communications ENG101 – Writing Fundamentals
Le Cordon Bleu College of Culinary Arts uses 5 Quarter Credits 5 Quarter Credits
a course numbering system that consists of a Prerequisite: None Prerequisite: None
three- or four-letter prefix followed by three This is an introductory course, which focuses This course will focus upon the writing
numbers and indicates both the area of study on communication skills essential to career process, including planning, developing, and
and general freshman or sophomore level of and personal growth. Emphasis is placed upon revising. It is intended to improve the writing
the course. awareness of an adaptation to the audience, skills necessary to succeed in college and in
ethical responsibility and cultural diversity. future careers.
Courses numbered 100-199 are generally taken Students are expected to progress in gradual
during a student’s first academic year. stages, gaining an understanding of the ENG105 – English Composition
communication process along with confidence 5 Quarter Credits
and experience in numerous speaking, Prerequisite: None
listening and small group interactions. This course will focus upon the writing
Courses numbered 300-399 are generally taken process, including planning, development,
during a student’s third academic year. COM115 – Communication Methods and revision. Informative, narrative, and
5 Quarter Credits persuasive writing styles will be introduced.
Prerequisite: None Additionally, composition principles including
during a student’s fourth academic year.
The course will emphasize the skills and tone, grammar, punctuation utilization of
Although the course number indicates techniques of effective communication and effective research methods, source validity,
the general level of study, courses may be the application of those skills in a variety of and accurate methods of citation will be
completed out of sequence with a student’s contexts. Topics include the processes and incorporated into the course.
current study level, upon approval from barriers of human communication, the effects
the Executive Chef. The unit of credit is the of self-perception, culture, gender, verbal ENV333 – Environmental Science
semester/quarter credit hour. and nonverbal messages on the process, and 5 Quarter Credits
the impact of the communication process Prerequisite: None
Note: The institution reserves the right to This course evaluates the effects of humans on
on teamwork and conflict. The course will
reschedule any course that is selected by fewer the earth’s ecosystem. Topics discussed may
provide students the opportunity to progress
than ten students. Due to course scheduling and include ecology, human populations, pollution,
in gradual stages, gaining an understanding
student demand, not all courses are available or energy consumption, the allocation of natural
of the communication process along with
offered every block/module. resources, and alternative forms of energy.
confidence and experience in public speaking,
listening and group interactions.
HUM100 – Introduction to Humanities
5 Quarter Credits
ECO323 – Economic Theory Prerequisite: None
5 Quarter Credits
Prerequisite: None This course is designed to provide students
Students will have the opportunity to learn with a comprehensive overview of the
the economic theories of supply and demand, humanities. The emphasis of this class will
the principles of scarcity, the allocation of be the examination of the major dimensions
resources and the organization of economic of art, literature, music and theater from the
systems. Students explore forces shaping classical period to modern times as well as
the economy such as market structures, taking a critical and analytical look at enduring
financial institutions, government policies, philosophical and religious themes from
unemployment, the national debt and the Eastern and Western perspectives.
global market place.
79
HUM313 – Food Culture and Ethnic LCBC105 – Food Safety and Sanitation LCBC122 – Culinary Foundations II
Identity 3 Credits 7 Credits
5 Quarter Credits Prerequisite: None Prerequisites: LCBC105 and LCBC110
Prerequisite: None This course covers the principles of safe food This hands-on course builds on the
This course is designed to provide students the handling, the types of hazards, and the most techniques and principles presented in
opportunity to enhance their understanding common causes of food borne illness. A focus Culinary Foundations I. Students will have the
of food and culture. Throughout history, is placed on standards for safe food handling opportunity to apply introductory level culinary
humans have structured their lives around the throughout the industry and the principles techniques as a component of a Le Cordon
search for food. Food is a powerful dimension for managing sanitation in a foodservice Bleu culinary education. Classical knife cuts
in our consciousness as human beings and is operation. The course introduces students to and French classical cuisine terminology is built
one of the most distinctive expressions of an the seven principles of HACCP and familiarizes upon in this hands-on course. Proper use of
ethnic group or culture. students with the functions of various commercial equipment and understanding of
governing bodies that service this aspect of measurement, formulas, and recipe adherence
LCBC100 – College Success & Career the industry. Students discuss how to handle culminate a solid foundation for furthering
Portfolio food safely from acquisition to service and basic competencies. Foundations include
1 Quarter Credit
are shown areas of opportunity to prevent stocks, mother sauces, soups, vegetables,
Prerequisite: None
food borne illness throughout the flow of grains, and egg cookery, speed and accuracy.
This College Success class combines insight
food. Students will take a CFP/ANSI nationally As with the entire Le Cordon Bleu curriculum
specific to both student success habits and
accredited food safety exam for certification. desired sanitation, professionalism, and respect
gaining entry into the foodservice profession.
The compilation of documents for inclusion
in either print-based or digital portfolios is LCBC110 – Culinary Foundations I educational experience.
4 Credits
the capstone project in this Le Cordon Bleu Prerequisite: None
course. Resume, cover letter and reference LCBC125 – Cost Control and Purchasing
In this introductory course to the culinary arts, 3 Quarter Credits
page development for employment seeking students will have the opportunity to learn basic Prerequisite: None
presentation encompasses student outcomes. principles guiding professional introductory This course provides students with an
Strategies for note taking, reading for cooking techniques. Lecture topics will include understanding of cost control and purchasing
comprehension and test taking are explored, the history of the foodservice industry, culinary as it applies to managing a professional
interviewing skills, stress management, terminology, standards of professionalism, foodservice operation. Lectures focus on the
time management and personal finance organization of working kitchens and volume design and implementation of cost control
management are discussed. food preparation. Key components of the course measures and effective purchasing procedures.
include discussion of chef tools, commercial The budget on both a daily basis and a per
LCBC101 – College Success for Online equipment and its intended uses. Basic food event basis will be analyzed. Students will be
Programs
science principles, recipe use, menu genres, exposed to a base understanding of profit
2 Quarter Credits
Prerequisite: None introduction to the elements of taste and flavor and loss statements and how to track cost as
This College Success class combines insight also drive daily lessons. The foundation for Le it relates to the flow of food in various styles
specific to both online student success Cordon Bleu stocks and sauces are introduced of industry establishments. Le Cordon Bleu
habits and gaining entry into the foodservice in this class. The course also covers introduction curriculum components will include analysis
profession. The compilation of documents to commercial kitchen cleaning and builds of the benefits of fabrication versus value-
for inclusion in either print-based or digital understanding for clean facilities as students added product purchasing and will encompass
portfolios is the capstone project in this complete their food safety and sanitation course. the student’s individual industry goals with
Le Cordon Bleu course. Resume, cover simulated business modeling exercises.
letter and reference page development
for employment seeking presentation
encompasses student outcomes. Strategies for
note taking, reading for comprehension and
test taking are explored, interviewing skills,
stress management, time management and
personal finance management are discussed.
80
LCBC132 – Culinary Foundations III LCBC152 – Baking and Pastry LCBC215 – Hospitality Supervision and
Prerequisite: LCBC122 Prerequisites: LCBC105 and LCBC110 5 Quarter Credits
This course builds on the techniques and This course covers the fundamentals of baking Prerequisite: None
principles demonstrated in previous courses. and pastry arts, which include terminology, This course provides fundamental principles
Students will have the opportunity to develop technology, equipment, measurement, in business plan development with areas
skills in the identification, butchery, and and formula conversions. Different classical concentrating on hospitality financials, menu
fabrication used in cooking of a variety of mixing methods along with standard recipe mechanics, staff training, and development
meat and seafood products. Small sauce adherence principles, bakery sanitation and of employees. The course also addresses
production, from the classical Le Cordon Bleu product storage is discussed. Students have current legal issues that employers face, how to
techniques taught earlier is enhanced in this the opportunity to produce a variety of rich, schedule full- and part-time employees for staff
stage of further advanced culinary training. lean and laminated dough’s, cakes, icings, retention and maximum scheduling efficiency,
Charcuterie methods including curing, cookies, tarts, quick breads, stirred and baked and the benefits of fixed, and variable cost
smoking, forcemeats, and sausage production custards, frozen desserts, chocolates, candies management throughout the foodservice
are introduced and practiced. Students will and plated desserts. Industry applications are industry. Students in this course will have an
have the opportunity to apply introductory emphasized as described by both classical Le opportunity through research to improve their
plating techniques utilized in the foodservice Cordon Bleu cuisine techniques and customer understanding of the demands of managing
industry and may begin to realize their own demand in the modern day bakery. people in today’s diverse workforce.
style as the Le Cordon Bleu techniques
become more familiar. LCBC212 – Cuisine Across Cultures LCBC222 – Catering and Buffets
8 Credits 7 Credits
Prerequisite: LCBC132 or Executive Chef Prerequisite: LCBC132
LCBC135 – Nutrition
3 Quarter Credits consent Introducing classical and contemporary garde
Prerequisite: None This hands-on lab course traces common global manger techniques are emphasized in this
This course is an introductory course in the ingredients used in many regional dishes. It course. Students prepare and serve food in a
study of the principles of human nutritional combines lecture, demonstration, production, variety of settings. This hands-on production
needs. Current dietary guidelines, the function and presentation as a means to explore other course covers three major areas in buffet and
of nutrients, and dietary fads will be discussed. cultures through the understanding of global catering operations: business, preparation,
Students will be expected to examine menus culinary heritages. The attitudes and tastes of and execution. The course approaches these
and recipes for modifications to optimizing the more global and knowledgeable customer operations in the areas of catering, theme
nutritional content and balance the current sets a greater expectation of balance in a parties, weddings, holidays, and special
trends in nutritional study with classical Le professional culinarian’s repertoire. Students events. Additional topics include cyclical
Cordon Bleu cuisine techniques. Emphasis examine food in the context of culture, menu development and business aspects of
will be placed on the relationship between geography, history and that influences cuisines a catering operation. Students will have an
diet, health, disease, and how a food-science have had on each other. opportunity to combine kitchen skills with a
foundation can benefit not only immune- sense of business and creativity. This course
challenged populations, but the average also provides an opportunity for students to
healthy populations as well. 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.
81
LCBC225 – Wine and Beverage LCBC240 – Restaurant Practical LCBC255 – Externship II

3 Quarter Credits 8 Quarter Credits 6 Credits
Prerequisite: None Prerequisites: LCBC152, LCBC212 and LCBC222 Prerequisite: LCBC250
This course provides the student with the or Executive Chef consent This second course is required of all certificate-
foundations necessary to understand and In this final on-campus course, students apply seeking culinary arts students. The student will
appreciate alcohol beverage service, major the skills taught throughout the curriculum. have the opportunity to further develop and
profit center for the industry. Exploration Students will be exposed to both front of the refine their culinary skills during this additional
into the various types of beverage service is house and back of the house functions and 180 hours of progressive industry experience
emphasized. Focuses include wine, mixed discussion will focus on how the importance alongside school approved foodservice
drinks, coffees and teas, specialty beverages, of understanding both areas balances a professionals. Students may stay with the
and how a beverage type can identify an professionally run foodservice establishment. same site chosen for LCBC 250, or they may
establishment. Students are instructed in the Students will complete their final skill-based explore an additional site.
art of wine evaluation, food pairing, and a practical exam during the course. Students
basic understanding of the geography and may have the opportunity to demonstrate this LCBC299 – Capstone Course
history of wine. Other key components of the understanding of restaurant service functions 3 Quarter Credits
course include discussions on the processes and professionalism at catered functions, Prerequisites: All required program courses
by working in-school restaurant shifts or must be completed prior to taking LCBC299
involved in wine and spirit making including
and CGPA must be equal to or greater than 2.0
distillation, pasteurization, and wood aging. through participation in a simulated restaurant
This course provides students with the
The course shows the importance of experience. Other activities that may be
opportunity to integrate and apply learning
responsible alcohol service and the demonstrated or reviewed include tableside
from their previous courses of study in a
management of the responsibility that stems cooking, wine service presentation, cheese
comprehensive method.
from operating a foodservice establishment service presentation, or tableside salesmanship
which operates with a liquor license. of coffees, teas, and after-dinner liquors.
LCBH100 – Introduction to the
Hospitality Industry
LCBC230 – Contemporary Cuisine LCBC250 – Externship I 3 Quarter Credits
4 Quarter Credits 6 Credits Prerequisite: None
Prerequisite: LCBC132 or Executive Chef Prerequisites: All other required program
This course is designed to serve as an overview
consent courses must be completed prior to taking
either of the externship courses unless and introduction to the hospitality industry.
This course will focus on the evolution of
permission is granted by the Executive Chef Students are introduced to the history of the
cuisine from classical methods to contemporary
The externship is the final applied component hospitality industry including an overview
methods. Students will have the opportunity
of the Le Cordon Bleu culinary program. of the size, scope, and impact. Each of the
to broaden their sensory development and
The student will have the opportunity to major segments of the hospitality industry
use critical thinking to formulate their own
further develop and refine their culinary is introduced. Current trends in hospitality
conclusions about flavor profiling. This course
skills with 180 hours of progressive industry are explored.
will also involve the exploration of culinary
trends such as use of local ingredients, food
foodservice professionals. LCBH151 – Food Terminology
preservation, and alternative diets through 3 Quarter Credits
recipe design. Honing the technical skills and Prerequisite: None
creative interpretation of plate presentation Students are introduced to key terminology
are among the applications highlighted in this surrounding food, foodservice equipment,
course. Upon completion of this course, the and cooking techniques. Students are expected
student should be able to create and execute to identify food product and describe basic
a nutritionally balanced menu that targets a cooking styles and techniques properly.
particular customer profile with an emphasis on
flavor, balance, and harmony while honoring the
classical techniques even if using a more modern
day delivery presentation.
82
LCBH156 – Food History LCBH231 – Introduction to Tourism LCBH270 – Hospitality Leadership

3 Quarter Credits 3 Quarter Credits Systems
Prerequisite: None Prerequisite: None 3 Quarter Credits
This course explores the importance of food and This course provides a comprehensive view Prerequisite: None
foodservice throughout history, from prehistoric of the travel and tourism industry, including This course emphasizes the importance of
times to the present. The historical influence on the history of travel and tourism. Operating leadership, decision making, motivation,
modern foodservice is analyzed. Culinary trends segments of the tourism industry are explored, power, and change within the organization.
are identified and discussed. as well as the role of hospitality within the This unit is aimed at enhancing the students’
touristic framework. effectiveness as members or leaders of the
LCBH211 – Information Technology hospitality management industry.
Systems LCBH241 – Hotel and Lodging
3 Quarter Credits Operations LCBH280 – Hospitality Marketing
Prerequisite: None 3 Quarter Credits 3 Quarter Credits
This course provides an overview of PC-based Prerequisite: None Prerequisite: None
information systems and technology This course presents the fundamental This course introduces the planning,
applications used in the hospitality industry principles of lodging operations. Students development, and management of marketing
to support operations and management are introduced to the history and scope of activities. Special topics include financial and
decision making. Topics include: hardware lodging industry as well as the organizational marketing considerations unique to events in
and software, data processing systems, input- structure, and classification of different types the hospitality environment.
output devices, storage devices. Students will of properties and the markets served. Course
have the opportunity to learn and use word also addresses job positions within the hotel LCBH291 – Dining Room Management
processing and spread sheet programs. and the interconnected nature of different 3 Quarter Credits
hotel departments. Prerequisite: None
LCBH221 – Beverage Service This course serves to provide students with
Operations LCBH250 – Hospitality Business Law a complete overview of front-of-the-house
3 Quarter Credits 3 Quarter Credits operations. Students will receive instruction
Prerequisite: None Prerequisite: None in all aspects of dining room management
This course introduces the rudiments of adult This intensive course covers all aspects of including: service theory, concept styles, and
beverage service, recipes, bar design and business law as it relates to the hospitality levels of service. Furthermore, the equipment
functionality. Other topics include: marketing, industry. Topics discussed include: basic and standards that are required and dictated by
promotions, legalities, licensing, cost control, contracts, administrative law, government concept and restaurant ratings are discussed.
and management. regulations, and legal concerns involving truth Hiring, training, and managing to ensure quality
in advertising, contracts, and management service are also included.
LCBH225 – Foodservice Operations ethics. Students have the opportunity to develop
5 Quarter Credits the knowledge and skills necessary to make LCBH295 – Restaurant Management
Prerequisite: None 5 Quarter Credits
informed decisions within professional and
Foodservice Operations provides a Prerequisite: None
legal boundaries. Also, proficiencies in building
comprehensive view of the size and scope The course focuses on the mission,
progressive labor relations as a hospitality
of the foodservice industry as well as organization, and service execution in a sit-
manager are offered.
core operational elements inherent in all down, full-service dining operation. Planning,
foodservice operations. Different segments scheduling, and forecasting are explained, as
LCBH261 – Club Management
of the foodservice industry are analyzed 3 Quarter Credits well as, basic restaurant layout and design.
including: contract foodservice, dining Prerequisite: None
operations, and hotel foodservice. This course examines the history, purpose, and
organization of private clubs with a focus on
member expectations, service delivery methods,
and organizational structure. An overview of
club departments and the unique management
challenges are explored.
83
LCBH297 – Dining Room Management LCBK112 – Baking Principles and LCBK222 – Centerpiece and Cake
5 Quarter Credits Viennoiserie Decoration Techniques
Prerequisite: None 7 Credits 7 Credits
This course serves to provide students with Prerequisite: LCBK102 Prerequisite: LCBK212
a complete overview of front-of-the-house Students will have the opportunity to The course introduces students to the
operations. Students will receive instruction develop the knowledge, skills and techniques relevant concepts, procedures and techniques
in all aspects of dining room management required for the production and presentation necessary to produce elaborate celebration
including: service theory, concept styles, and of basic yeast products. Emphasis on the cakes. The student will have the opportunity
levels of service. Furthermore, the equipment application of ingredient functions, product to develop skills in decorations made with
and standards that are required and dictated by identification and recipe interpretation occurs pastillage, chocolate, gum paste, cooked
concept and restaurant ratings are discussed. throughout the module. Students will have sugar, nougatine and marzipan. Students will
Hiring, training, and managing to ensure quality the opportunity to apply their acquired practice piping and décor appropriate to the
service are also included. understanding of basic baking concepts and production and decoration of wedding cakes.
techniques to the preparation of breads,
LCBH299 – Capstone Course enriched doughs and various artisan breads. LCBK232 – Advanced Showpiece and
3 Quarter Credits Focus will also be given to phyllo dough, Confectionary Techniques
Prerequisites: All required program courses sweet dough, and Brioche; with emphasis on 7 Credits
must be completed prior to taking LCBH299 Prerequisite: LCBK222
and CGPA must be equal to or greater than 2.0 Through the demonstration and practical
This course provides students with the experience, students will have the opportunity
opportunity to integrate and apply learning to develop their artistic talents in the creation of
will be included.
from their previous courses of study in a candies, showpieces and centerpieces. Students
comprehensive method. explore a variety of mediums, which include
LCBK122 – International Pâtisserie,
Cake Formula and Assembly chocolate, pastillage, and cooked sugar.
LCBK102 – Introduction to Pâtisserie 7 Credits
and Baking Prerequisite: LCBK102 LCBK250 – Externship I
7 Credits Students will explore pâte á choux, stirred and 6 Credits
Prerequisite: None Prerequisites: All other required program
baked custards, Bavarians and mousses. The
The course introduces the fundamental courses must be completed prior to taking
fundamental production of classical European
concepts, skills and techniques of basic either of the externship courses unless
desserts, crêpes, soufflé, sabayon and frozen permission is granted by the Executive Chef
baking. Special emphasis placed on the study
desserts are included. Students will also have The externship is the final applied component
of ingredient functions, product identification,
the opportunity to develop the skills and of the Le Cordon Bleu Pâtisserie and
and weights and measures as applied to
understanding of creamed, two-stage, and Baking program. The student will have the
baking. Students will have the opportunity
foamed cake methods. The student will have opportunity to further develop and refine their
to apply basic baking techniques in the
the opportunity to gain practical experience in skills with 180 hours of progressive industry
preparation of cookies, cakes, muffins, tarts
the production, assembly, finish and decoration experience alongside school approved
basic custards and petit fours. Traditional
of cakes with various fillings and icings. foodservice professionals.
meringues, butter creams and Génoise
sponge will be included.
LCBK212 – Advanced Pâtisserie and LCBK255 – Externship II
Chocolate Techniques 6 Credits
Prerequisites: LCBK112 and LCBK122
This second course is required of all Pâtisserie
This course focuses on concepts, procedures
and Baking students. The student will have
and techniques to produce plated desserts.
the opportunity to further develop and refine
The course emphasizes the preparation and
their skills during this additional 180 hours of
assembly of finished desserts, tempering
progressive industry experience alongside
chocolate, sauce preparation, and garnishes.
The course will also include a Market Basket
Students may stay with the same site chosen for
practical given in the last week covering all
LCBK250, or they may explore an additional site.
aspects taught in previous Pâtisserie and
Baking lab classes.
84
LCBM300 – Research and Writing LCBM330 – Food Science LCBM380 – Gastronomy

1 Quarter Credit 3 Quarter Credits 3 Quarter Credits
Prerequisite: None Prerequisite: None Prerequisite: None
This course covers such topics as incorporating This course uses lecture and demonstrations to This course will explore the study of food
critical reading strategies, the elements of good present the physical and chemical properties through diverse questioning, both historic and
writing, effective sentence skills, paragraph of food. Students will have the opportunity to contemporary, to understand the relevance
and essay structure. The course incorporates discuss the relationship of these properties to within our society and cultures. Topics will
the use of literary analysis and research in the food preparation techniques as they relate to include: cultural meanings of food, influences
development of various writing styles. health and nutrition. around what we eat and why, changes in
meals and mealtimes, drinking habits today
LCBM301 – Hospitality Technology LCBM340 – Business Ethics versus yesteryear, and the evolution of cuisine,
Systems 3 Quarter Credits cookbooks and authors. Students will be
3 Quarter Credits Prerequisite: None expected to complete a gastronomy research
Prerequisite: None This course examines the nature and value of project as part of the course.
This course will offer the student the ability to morality in relation to business environments.
understand information technology systems Students will be exposed to theoretical LCBM430 – Event Management
used in the hospitality industry. The point of sale, situations and applied ethical constructs that 3 Quarter Credits
property management, and other hospitality shape and modify the business decision- Prerequisite: None
management systems will be explored including: making processes. This course will concentrate on established
facility, accounting, and e-commerce. standards, techniques, and practices of event
LCBM350 – The Art of the Event management. The focus will be on social and
LCBM302 – Wine and Beverage 3 Quarter Credits business functions, and the management
Management Prerequisite: None of large scale, independent events, such as
3 Quarter Credits Students explore the aesthetics, decorative catering events. Topics will include: research,
Prerequisite: None elements, and the design process of special design, planning, coordination and evaluation
This course introduces the history, science and events. Students will also have the opportunity of special events management.
varieties of alcoholic beverages essential for to discuss and create the different requirements
today’s hospitality manager. Students will have as a case scenario for the various special events.
the opportunity to gain an understanding of LCBM440 – Hospitality Marketing
Management
wines, beers and spirits; including the selling and
LCBM360 – Facilities Management 3 Quarter Credits
marketing aspects of the beverage industry. 3 Quarter Credits Prerequisite: None
Prerequisite: None Students address the principles of sales and
LCBM310 – Cost Control Analysis Students will have the opportunity to examine marketing management as they apply to
3 Quarter Credits and evaluate the processes involved in the international hotel and resort business. The
Prerequisite: None development, management, and maintenance course explores the analysis, planning, and
This course focuses on the management aspects of hospitality facilities and properties. control of the sales and marketing function.
of planning, organizing, leading and controlling
Emphasis is placed on the procedures and
a hospitality establishment. Topics explored
LCBM370 – Supervision and techniques of decision making relative to
include purchasing and inventory control, Management marketing challenges.
accounting, and profitability. 3 Quarter Credits
Prerequisite: None
This course will cover the transition from
LCBM450 – Hospitality Sales
LCBM320 – Health Cuisine and Management
Nutrition employee to supervisor. Management 3 Quarter Credits
3 Quarter Credits techniques will be studied on how to Prerequisite: None
Prerequisite: None handle difficult employees at the same time This class will focus on sales within the
This course will focus on current nutritional as implementing motivational techniques. hospitality industry, specifically persuasive
aspects in the food industry. Emphasis will be The student will have an opportunity to presentations, customer orientation, adaptive
placed on dietary modifications, menu design gain an understanding of employee training selling, relationship marketing, and value
and alteration, ingredient selection, and programs, counseling, the concept of discipline, sales skills. The course involves an extensive
function. performance appraisals, and the principles of study of personal selling to encourage the
wage and salary administration. development of sales skills.
85
LCBM460 – Financial Management LCBM490 – Small Business MTH123 – College Math

3 Quarter Credits Development 5 Quarter Credits
Prerequisite: None 3 Quarter Credits Prerequisite: None
The course integrates the areas of financial Prerequisite: None This course is designed to teach mathematical
accounting, managerial accounting, and This course will concentrate on techniques concepts that are a basic necessity for dealing
finance and applies the interpretive and and practices of successful small business with contemporary problems and issues. The
analytical skills of each to hospitality managers. Topics will include: development course provides students with the opportunity
industry situations. Course topics will expose and effective management of a small business, to learn mathematical systems, work with sets
students to the analysis and interpretation of essential start-up lessons, writing a business of numbers, and solve problems through logic.
financial statements and operating reports, plan, obtaining finance, and understanding
the budgeting and forecasting process, legal business forms. POL473 – Politics, Law, and Society
the application of C-V-P and other decision 5 Quarter Credits
models to hospitality operations, operating LCBM499 – Capstone Course Prerequisite: None
agreements, capital investment analysis, 3 Quarter Credits This course examines the interrelatedness
Prerequisites: All required program courses of politics, law and society, with a focus on
financial feasibility, and valuation.
must be completed prior to taking the public opinion, legislation and regulations,
LCBM499 and CGPA must be equal to or
LCBM470 – Hospitality Strategic greater than 2.0 and the influence of mass media on decision-
Management and Research This course provides students with the making processes.
3 Quarter Credits opportunity to integrate and apply what was
Prerequisite: None PSY105 – Psychology
taught from their previous courses of study in
This course will concentrate on the manager’s 5 Quarter Credits
a comprehensive method.
role in developing balanced and strategic Prerequisite: None
decisions. Practical aspects will be considered This course provides a general overview of the
LIT215 – Topics in Literature science of psychology and human behavior.
through case study analysis and research.
5 Quarter Credits
Topics will include: acquisition, development, Prerequisite: None Topics covered include the fundamentals of
and management of financial resources (such This course will examine modern short critical thinking, the human mind, effects of
as people, knowledge, and capital), while stories, poems, plays, and film adaptations environment, and mental health.
maintaining successful relationships with selected to reflect recurring universal themes.
external stakeholders. Readings will highlight key literary terms PSY110 – Social Psychology
5 Quarter Credits
and conventions. The course will provide the
Prerequisite: None
LCBM480 – Customer Service opportunity for students to read, write, and
3 Quarter Credits This course examines the social factors that
discuss the impact of literature on their lives.
Prerequisite: None influence individual and group behavior; with a
This course will provide the student the focus on attitude formation and development,
MTH115 – General Education social cognition and perception, interpersonal
opportunity to learn how to provide effective
Mathematics
customer service and handling customer 5 Quarter Credits relations, social influences, and conformity.
challenges; while maintaining a professional Prerequisite: None
image. Actual hospitality cases will be studied This course will investigate historical and PSY313 – Organizational Psychology
and customer service solutions will be contemporary topics in mathematics as 5 Quarter Credits
developed through individual assignments Prerequisite: None
an introduction to the thinking processes
and group discussions. This course examines psychological issues
developed in the field. The topics will
associated with organizational structures and
introduce the student to both the logical and
processes. Topics include human relations and
precise nature of mathematics, as well as its
interaction, communication, motivation, ethical
creative, investigative and imaginative side.
and moral behavior, hierarchies, leadership, and
The focus of the course is on mathematical
role definition within organizations.
reasoning and solving of real-life problems.
Topics included will be chosen from, but not
limited to, the following: linear programming,
finance, and statistics.
86
SOC413 – Beliefs, Attitudes, and

Ideologies
5 Quarter Credits
Prerequisite: None
This course examines the formation, adaptation,
maintenance, and function of attitudes and
beliefs. The course explores a variety of
decision-making processes, assumptions,
opinions, judgments, and ideologies are
analyzed to determine their relation to
individual and group behavior and identity.
STAT303 – Statistics
5 Quarter Credits
Prerequisite: None
This course examines the role of statistics in
many aspects of everyday life. The course
explores a variety of real examples and uses
case studies to build a better understanding of
statistical analysis.
87
ADMISSIONS INFORMATION
Admissions Policy The school reserves the right to reject • Possess a standard high school diploma or
Students should apply for admission as soon applicants if the items listed above are not recognized equivalent, or completion of a
as possible in order to be accepted for a successfully completed. home education program pursuant to the
specific program and start date. requirements of the state of residence
California Culinary Academy and for the
All applicants are required to complete • Sign a request for high school or GED
Le Cordon Bleu campuses in: Los Angeles,
a personal interview with an admissions transcript (and official college transcripts,
Sacramento
representative, either in person or by where applicable)
In addition, each applicant must:
telephone, depending upon the distance
• Pass the Wonderlic Exam
from the school. Parents and/or significant • Complete an Application form
others are encouraged to attend. This gives • Complete financial aid forms (if applicant
• Execute all enrollment documents including
applicants and their families an opportunity wishes to apply for financial aid)
the Application form and Enrollment
to see and learn about the school’s equipment Agreement (if applicant is less than 18 years • Payment of application fee (non-refundable
and facilities and to ask questions relating to of age, applicable enrollment documents unless applicant is denied admission
the school’s curriculum and career objectives. must also be signed by a parent or guardian) or cancels application within three [3]
Personal interviews also enable school business days of the school’s receipt of the
administrators to determine whether an • Possess a standard high school diploma or
application and fee)
applicant is a strong candidate for enrollment recognized equivalent, or completion of a
into the program. home education program pursuant to the • Copy of his/her immunization record
requirements of the state of residence
For the Le Cordon Bleu campuses in: For online programs offered through
• Sign a request for high school or GED
Atlanta, Boston, Las Vegas, Miami, Orlando, Scottsdale
transcript (and official college transcripts,
Portland, Scottsdale, Seattle, St. Louis Bachelor’s Completion Program Requirements
where applicable)
In addition, each applicant must: • Complete an Application for Admissions form
• Complete an Application form • Pass the Wonderlic Exam
• Execute all enrollment documents including
• Execute all enrollment documents including • Complete financial aid forms (if applicant the Application form and Enrollment
the Application form and Enrollment wishes to apply for financial aid) Agreement (if applicant is less than 18 years
Agreement (if applicant is less than 18 years of age, the enrollment agreement must also
• Payment of application fee (non-refundable
of age, applicable enrollment documents be signed by a parent or guardian)
unless applicant is denied admission or
must also be signed by a parent or guardian) cancels application as per the State of • A copy of official transcripts before
• Possess a standard high school diploma or California cancellation policy) matriculation that must show the student
recognized equivalent, or completion of a has earned an Associate or higher-level
• Interview Acknowledgement Form
home education program pursuant to the degree from an accredited postsecondary
requirements of the state of residence The school reserves the right to reject educational institution, recognized by
applicants if the items listed above are not the U.S. Department of Education (or
• Sign a request for high school or GED successfully completed. the foreign equivalent), and that the
transcript (and official college transcripts, degree granted is in a culinary related
where applicable) For the Le Cordon Bleu campus in: field of study. A student must have taken
• Pass the Wonderlic Exam Minneapolis/St. Paul 10 Quarter Credits of academic general
In addition, each applicant must: education at an accredited postsecondary
• Complete financial aid forms (if applicant • Complete an Application form educational institution, recognized by the
wishes to apply for financial aid)
• Execute all enrollment documents including U.S. Department of Education that includes
• Payment of application fee (non-refundable the Application form and Enrollment courses in written and oral communications
unless applicant is denied admission Agreement (if applicant is less than 18 years or proficiency exam.
or cancels application within three [3] of age, applicable enrollment documents • Financial aid forms (if applicant wishes to
business days of the school’s receipt of the must also be signed by a parent or guardian) apply for financial aid)
application and fee)
88
• Payment of application fee (non-refundable • For a prior graduate from any Career secondary education, or equivalent of such
unless applicant is denied admission or Education Corporation owned school; graduation, no later than the start date.
cancels application within three (3) days of the Acceptable documentation of high school
• For a prospective student who is active
school’s receipt of the application and fee) graduation or its equivalency may include a
duty military/veterans/reserve or spouse/
copy of a high school transcript or diploma,
An initial Application for Admission into our dependent of active duty military; or
GED transcript or certificate, a conferred
completion program must be accompanied
• For a prospective student who is eligible for college degree from a nationally or regionally
by copies of all postsecondary academic
Native American tribal education benefits. accredited institution, college transcript,
transcripts for evaluation prior to receiving
or other official written verification that
final acceptance into the program. Official Proof of High School demonstrates high school graduation or
transcripts must be requested to be sent to Graduation equivalency. Any documents from countries
Le Cordon Bleu College of Culinary Arts at
For the Le Cordon Bleu campuses in: outside the United States of America will be
the time of application and received prior to
Atlanta, Minneapolis/St. Paul, Orlando, evaluated by a third-party. In these cases, the
matriculation into the program. The following
Portland, Seattle, St. Louis documents must be received by Le Cordon
culinary related Associate degree programs
Le Cordon Bleu College of Culinary Arts Bleu College of Culinary Arts or California
are deemed appropriate for acceptance into
requires each candidate to furnish proof Culinary Academy by the start date. Students
the Bachelor’s Completion Program:
of high school graduation, a General who fail to provide a valid proof of high school
• Culinary Arts Educational Development Certificate (GED), graduation will be subject to cancellation.
• Pâtisserie and Baking or its equivalent, or other acceptable proof
of graduation from a valid institution Wonderlic Exam
• Restaurant Management providing secondary education, or equivalent Applicants applying to Le Cordon Bleu College
of such graduation, no later than the end of Culinary Arts or California Culinary Academy
• Culinary Arts and Restaurant Ownership
of the student’s first term. Acceptable must take the Wonderlic® Scholastic Level
• Culinary Arts – Culinary Skills and other documentation of high school graduation or Exam (SLE). Students applying from outside
related culinary arts specific programs as its equivalency may include a copy of a high the campus’ region who are not available for
deemed appropriate by the institution. school transcript or diploma, GED transcript or immediate onsite testing may be required to
certificate, a conferred college degree from a take the Wonderlic® Scholastic Level Exam
Le Cordon Bleu Culinary Operations Quick test (SLE-Q).
nationally or regionally accredited institution,
Associate Program Requirements
college transcript, or other official written In addition, in order to be eligible for
The associate degree programs are limited to
verification that demonstrates high school acceptance, applicants must achieve the
graduates of a Le Cordon Bleu Certificate in
graduation or equivalency. Any documents following minimum scores on the SLE or
Culinary Arts who have earned a GPA of 2.0
from countries outside the United States of receive a passing score on the SLE – Q prior to
or higher per course. Applicants to associate
America will be evaluated by a third-party. In starting a program:
degree programs, who believe they have
these cases, the documents must be received
earned an equivalent degree, must submit Le Cordon Bleu Certificate Programs: 12
by Le Cordon Bleu College of Culinary Arts
official transcripts to the school’s Associate
by the end of the first term. Students who Le Cordon Bleu Associate of Science/
Registrar and will be reviewed by the Executive
fail to provide a valid proof of high school Occupational Studies Programs: 14
Chef for evaluation and eligibility decision.
graduation will be subject to cancellation.
A student who has earned a grade below Applicants are to take the SLE or SLE-Q
2.0 in a pre-requisite course will need to be California Culinary Academy and for the following the completion of their enrollment.
enrolled and complete an equivalent course Le Cordon Bleu campuses in: Boston, Applicants have the opportunity to retake the
earning a course grade of 2.0 or higher prior to Las Vegas, Los Angeles, Miami, exam an additional three times if necessary.
enrollment into an associate degree program. Sacramento, Scottsdale A second attempt can be made a minimum
Le Cordon Bleu College of Culinary Arts of thirty (30) minutes after the first attempt.
Application Fee Waiver Policy
and California Culinary Academy require
Application fees are waived under the A third attempt can be made a minimum
each candidate to furnish proof of high
following circumstances: of thirty (30) days after the first attempt.
school graduation, a General Educational
• For students who have previously paid an
Development Certificate (GED), or its A fourth and final attempt can be made a
application fee at a Career Education owned
equivalent, or other acceptable proof of minimum of one (1) calendar year after the
school and that was not refunded;
graduation from a valid institution providing first attempt.
89
Those applying to a certificate program, who while enrolled must report that conviction to Admissions Procedures for
have earned an associate degree or higher the school within ten (10) days of receiving International Students
from an accredited institution recognized by the conviction. Students who fail to report a
the U.S. Department of Education, and have criminal conviction while enrolled are subject
Le Cordon Bleu campuses in: Boston,
provided official copies of their transcripts, will to immediate dismissal. Le Cordon Bleu
Los Angeles, Miami, Orlando
be exempt from taking the Wonderlic® exam. College of Culinary Arts and California Culinary
International students who are eligible for
Academy reserve the right to conduct criminal
Those applying to an associate degree the issuance of an I-20 may enroll directly
background checks on applicants and students
program, who have earned a bachelor into an Associate degree at the Non-Resident
in circumstances deemed appropriate.
degree or higher from an accredited tuition and fee level. All others must complete
institution recognized by the U.S. Department the prerequisite requirement of successful
English Proficiency
of Education and have provided official completion of a Diploma/Certificate program
Le Cordon Bleu College of Culinary Arts and
copies of transcripts, will be exempt from prior to enrolling in an Associate degree program
California Culinary Academy do not provide
taking the Wonderlic® exam. as listed in the school’s catalog (This statement
English-as-a-second language instruction.
is not applicable to Le Cordon Bleu College of
Students are required to speak English in
Articulation Agreements Culinary Arts in Boston). International students
classes that are taught in English. Students
California Culinary Academy are exempt from taking the Wonderlic Exam. No
whose native language is not English
An Articulation Agreement exists between English language services are provided by the
are required to provide proof of English
California Culinary Academy and Le Cordon school. Instruction is conducted in English.
proficiency by one of the following:
Bleu College of Culinary Arts in Scottsdale. • Test of English as a Foreign Language
California Culinary Academy
This agreement is collaboration between the (TOEFL) with an Internet-Based Test (iBT)
Limited assistance is offered by the school
Associate of Occupational Studies Degree in score of 61 or higher, Paper-Based Test score
with regard to applying for an M-1 visa and
Culinary Arts offered by California Culinary of 500 or higher, or Computer- Based Test
charges incurred related to this process are
Academy into the Bachelor of Arts in (CBT) score of 173
the responsibility of the applicant. No English
Le Cordon Bleu Culinary Management at
• Advance Placement International English language services are provided by the school.
Language (APIEL) with a score of 173 or Instruction is conducted in English.
in Scottsdale.
higher
For the Le Cordon Bleu campuses in: • International English Language Testing in Sacramento
Los Angeles, Sacramento System (IELTS) with a level of 6 or higher No assistance is offered by the school with
Le Cordon Bleu College of Culinary Arts in
• A grade of C or better in an intermediate regard to applying for a visa and charges
Los Angeles and Le Cordon Bleu College of
ESL course incurred related to this process are the
Culinary Arts in Sacramento have not entered
responsibility of the applicant. The school
into an articulation or transfer agreement with • Graduation from an English-speaking is not authorized under federal law to
any other college or university. secondary institution enroll non-immigrant students. No English
Criminal Conviction Policy • Evidence of having completed 12 semester language services are provided by the school.
In an effort to maintain a safe educational and hours or 18 quarter hours with at least a C (70%) Instruction is conducted in English.
working environment for students and staff, average at a postsecondary institution in which
English was the language of instruction Non-Discrimination
The school admits students without regard
California Culinary Academy do not accept Students or Graduates who have been to race, gender, sexual orientation, religion,
applicants who are known to have certain types previously enrolled in a Le Cordon Bleu creed, color, national origin, ancestry, marital
of criminal convictions in their backgrounds. Spanish program who chose to transfer to a status, age, disability, or any other factor
Admitted students who are discovered to have non-Spanish program will need to meet the prohibited by law.
misrepresented their criminal conviction history English Proficiency requirements.
to Le Cordon Bleu College of Culinary Arts or
California Culinary Academy are subject to
immediate dismissal. Similarly, students who
commit certain types of crimes while enrolled
are subject to immediate dismissal. As such,
students convicted of any criminal offense
90
Re-Entering Students Policy on Forged/Altered

Students who have previously attended Academic Documents from
Le Cordon Bleu College of Culinary Arts or Foreign Institutions
California Culinary Academy but did not
Foreign and Domestic Documents
graduate, and are returning within 364 days
of their last date of attendance, at a minimum
California Culinary Academy follow strict
will be subject to the following admission
policies concerning academic integrity.
requirements and procedures as new
Students with foreign educational credentials
applicants: Enrollment Agreement, General
must submit authentic foreign academic
Student Disclosure Form, Programmatic
documents from all upper-secondary and
Disclosure Form (as applicable), Background
postsecondary educational institutions.
check and be required to take the Wonderlic
Foreign educational credentials will be verified
SLE or SLE-Q exam. Payment of the application
through an approved foreign credential
fee is not required. Additional Financial Aid
evaluation agency. Foreign credentials will be
forms may also be required for those wishing
screened to ensure they are equivalent to a
to apply for financial aid. Students planning to
high school diploma.
return to the institution in a program of study
that is different from the one they previously Forged Documents
attended may be subject to additional Any forged/altered academic document,
admissions requirements. foreign or domestic, submitted by a
Students who have previously attended prospective student will be retained as
Le Cordon Bleu College of Culinary Arts or property of the school and will not be
California Culinary Academy but did not returned to the prospective student. These
graduate, and whose recorded last date of students will not be considered for admission.
attendance is greater than 364 days, are If the situation occurs that a student is already
subject to all admission requirements in attending classes at Le Cordon Bleu College of
effect at the time of re-entry. Culinary Arts or California Culinary Academy
and verification of forged credentials arrives,
All re-entering students will be charged the the following applies: If the forged document
rate of tuition and fees in effect at the time was used to admit the student, and the
of re-entry. absence of that credential would make the
student inadmissible, the student will be
dismissed from the institution. If the forged
document was not used to admit the student,
but was used to gain possible transfer credit,
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.
91
FINANCIAL AID INFORMATION

Financial Assistance California Culinary Academy before financial amount of the award is based upon the cost
Financial Aid is available for those who qualify. aid packages can be estimated and processed. of attendance, enrollment status, and the
Le Cordon Bleu College of Culinary Arts and amount of money appropriated by Congress
California Culinary Academy participate in Disbursement of Title IV Credit to fund the program. The Federal Pell Grant
a variety of financial aid programs for the Balance (Books) makes it possible to provide a foundation
benefit of students. Students must meet the Regulations require that certain Pell Grant of financial aid to help defray the cost of a
eligibility requirements of these programs in eligible students be provided by the 7th day postsecondary education. Unlike loans, the
order to participate. Le Cordon Bleu College of classes a means to obtain or purchase Federal Pell Grant does not usually have to be
of Culinary Arts and California Culinary required books and supplies. This provision is paid back.
Academy administer financial aid programs available only to students who have submitted
in accordance with prevailing federal and all required title IV financial aid paperwork Federal Supplemental Educational
state laws and its own institutional policies. at least 10 days before the beginning of Opportunity Grant (FSEOG)
Students are responsible for providing classes and who are anticipated to have The FSEOG is a grant program for
all requested documentation in a timely a credit balance, and is subject to certain undergraduate students with exceptional
manner. Failure to do so could jeopardize the other conditions. The amount advanced need with priority given to students with
student’s financial aid eligibility. In order to (or books provided) to eligible students for Federal Pell Grant eligibility. The federal
remain eligible for financial aid, students must such purchases is the lesser of: the standard government allocates FSEOG funds to
maintain satisfactory academic progress as estimated book costs used in the school’s Cost participating schools. This is a limited pool of
defined in this catalog. of Attendance, or the student’s anticipated funds and the school will determine to whom
Title IV credit balance for the block/ module and how much it will award based on federal
It is recommended that students apply for (excluding Stafford Loans for first year- first guidelines. Often, due to limited funding,
financial aid as early as possible in order time borrowers). Determination of delivery of FSEOG award resources are exhausted early
to allow sufficient time for application books or of the credit balance is determined in the year.
processing. Financial aid must be approved, by the school.
and all necessary documentation completed, Loans
before the aid can be applied toward tuition Students may opt out of using the way the
school has chosen to fulfill this requirement, Federal Student and Parent Loans
and fees. Financial aid is awarded on an
simply not accepting the books or credit The Department’s major form of self-help aid
award year basis; therefore, depending on the
balance. However, keep in mind that opting includes loans to students and parents through
length of the program it may be necessary to
out does not require the school to provide the the William D. Ford Federal Direct Loan (Direct
re-apply for aid for each award year. Students
student with an alternative delivery method. Loan) Program. Direct Loans include Federal
may have to apply for financial aid more than
Stafford, Federal Parent-PLUS, Federal Grad-
once during the calendar year, depending on Books and supplies are billed to the student’s PLUS and Federal Consolidation Loans and are
their date of enrollment. Students who need account each payment period. Books, kits, available through the U.S. Government.
additional information and guidance should and uniforms are provided by the second
contact the Financial Aid Office. day of class to registered students who have Federal Direct Stafford
submitted all required FA paperwork. Federal Direct Stafford loans are low-interest
How to Apply
loans that are made to the student. The loan
Students who want to apply for federal aid Financial Aid Programs must be used to pay for direct (tuition and
(and state aid, if applicable) must complete
Federal Pell Grant fees, books and supplies) and indirect (room,
a Free Application for Federal Student Aid
This grant program is designed to assist board, transportation and personal expenses)
(FAFSA) each year. This application is available
needy undergraduate students who desire education related expenses. Subsidized loans
on-line at Le Cordon Bleu College of Culinary
to continue their education beyond high are based on need while unsubsidized loans
Arts’ or California Culinary Academy’s website
school. Every student is entitled to apply for are not. Repayment begins six months after
(www.chefs.edu) or at http://fafsa.ed.gov. The
a Federal Pell Grant. Eligibility is determined the student graduates, withdraws from school,
FAFSA applications are processed through the
by a standard federal formula, which takes or falls below half-time enrollment status.
Department of Education and all information
is confidential. Students must be accepted into consideration family size, income and
at Le Cordon Bleu College of Culinary Arts or resources to determine need. The actual
92
Federal Direct Parent-PLUS The FAFSA form is a federal form that must resident, maintain Satisfactory Academic
The William D. Ford Federal Direct Parent be filed by any student who wants to be Progress, not owe on any past grants and/
-PLUS loan is available to parents of considered for college financial aid. For a Cal or defaulted on past student loans, and sign
dependent undergraduate students. These Grant, the FAFSA must be completed and filed a statement concerning compliance with
loans are not based on need but when with the federal processor by March 2nd of educational purpose. This is a limited pool of
combined with other resources, cannot exceed each year. Step Two: File a verified grade point funds and the college will determine to whom
the student’s cost of education. A credit check average (GPA) with the California Student Aid and how much it will award, based on state
on the parent borrower is required and either Commission by no later than March 2nd. guidelines. Often, due to limited funding,
or both parents may borrow through this Nevada State Incentive Grant award resources
program. Repayment begins within 60 days Chafee Grant are exhausted early in the year.
of final disbursement of the loan within a The California Chafee Grant Program gives
loan period. However, parents may request a free money to foster youth and former foster Le Cordon Bleu College of Culinary Arts
deferment of payments while the student is youth to use for vocational school training or in Miami
attending at least half time. college courses. State Grants
These grants, administered by the Florida State
Federal Work Study (FWS) Le Cordon Bleu College of Culinary Arts
Department of Higher Education, provide
FWS is a financial aid program designed Inc., a Private, Two-Year College in Boston
financial assistance to qualified students who
to assist students in meeting the cost of Massachusetts State Grant/Massachusetts reside in Florida. These
their education by working part-time while State Aid grants are based on the student’s
attending school. Positions may either be The Massachusetts State Grant Program estimated family contribution and the
on-campus, off-campus, or community service offers grants to students with financial need availability of state funds.
related. A candidate must demonstrate financial to be used toward educational expenses.
need to be awarded FWS. The number of The Office of Student Financial Assistance José Martí Scholarship Challenge
positions available may be limited depending determines eligibility for this program and Grant Fund
upon the institution’s annual funding allocation will notify students of their award by mail. The José Martí Scholarship Challenge Grant
from the federal government. The Massachusetts State No Interest Loan Fund is a need-based merit scholarship
(NIL) program offers a zero interest, long term that provides financial assistance to eligible
Private Loans student loan to financially needy students for students of Hispanic origin who will attend
Some lending institutions offer loans to help assistance in meeting educational expenses. Florida public or eligible private institutions.
cover the gap between the cost of education Students may check with their financial Applicants for undergraduate study must
and the amount of federal aid eligibility. planning officer for details of this program. apply during their senior year of high school.
A co-signer may be required to meet the For Massachusetts’s residents, completion Graduate students may apply, but priority for
program’s credit criteria. Interest rates are and submission of the Free Application the scholarships is given to graduating high
variable and are typically based on the prime for Federal Student Aid before the priority school seniors. The number of new awards
rate or the Treasury bill rate. Contact the deadline of May 1 of a given year are required made each year is subject to contributions
specific lender for more information. for consideration for the Massachusetts State from private sources and funds appropriated
Grant and the Massachusetts No Interest Loan by the Florida Legislature.
State Grants/State Scholarships
program. Out-of-state residents should consult
California Culinary Academy and Le Cordon their state programs to determine if they are Robert C. Byrd Honors Scholarship Program
Bleu College of Culinary Arts in Los Angeles: eligible to “carry” state scholarship awards into The Robert C. Byrd Honors Scholarship
California State Grants A, B, C another state. Program was established by the United
Cal Grant awards are state-funded monetary States Congress to provide scholarships to
grants given to students to help pay for Le Cordon Bleu College of Culinary Arts outstanding high school seniors who show
college expenses. The awards do not have to in Las Vegas promise of continued academic achievement.
be paid back. This program is offered through the U.S.
Nevada Student Incentive Grant
Department of Education and administered
The Nevada State Incentive Grant is a state
How to Apply for a Cal Grant Entitlement by the Florida Department of Education
grant program available to Nevada residents
Award (FDOE), Office of Student Financial Assistance
with exceptional need with priority given to
Step One: Fill out and submit a Free (OSFA). Program funds may be used at eligible
students with Federal Pell Grant eligibility. The
Application for Federal Student Aid (FAFSA). institutions outside the state of Florida.
student must be a U.S. citizen or permanent
93
Florida Student Assistance Grant Program Scholarships for Children and Spouses José Martí Scholarship Challenge
The Florida Student Assistance Grant (FSAG) of Deceased or Disabled Veterans and Grant Fund
Program is a need-based grant program Service Members The José Martí Scholarship Challenge Grant
available to degree-seeking, resident, The Scholarships for Children and Spouses of Fund is a need-based merit scholarship
undergraduate students who demonstrate Deceased or Disabled Veterans and Service that provides financial assistance to eligible
substantial financial need and are enrolled in Members (CSDDV) provides scholarships for students of Hispanic origin who will attend
participating postsecondary institutions. dependent children or unremarried spouses Florida public or eligible private institutions.
of Florida veterans or service members who Applicants for undergraduate study must
• The Florida Public Student Assistance Grant
died as a result of service-connected injuries, apply during their senior year of high school.
is available to students who attend state
diseases, or disabilities sustained while on Graduate students may apply, but priority for
universities and public community colleges.
active duty or who have been verified by the scholarships is given to graduating high
• The Florida Private Student Assistance Grant the Florida Department of Veterans’ Affairs school seniors. The number of new awards
is available to students who attend eligible as having service-connected 100% total made each year is subject to contributions
private, non-profit, four-year colleges and and permanent disabilities. This program from private sources and funds appropriated
universities. also provides funds for dependent children by the Florida Legislature.
whose parent is classified as a prisoner
• The Florida Postsecondary Student
of war or missing in action by the Armed Robert C. Byrd Honors Scholarship Program
Assistance Grant is available to students
Forces of the United States or as a civilian The Robert C. Byrd Honors Scholarship
who attend eligible degree-granting private
personnel captured while serving with Program was established by the United
colleges and universities not eligible under
the consent or authorization of the United States Congress to provide scholarships to
the Florida Private Student Assistance Grant.
States Government during wartime service. outstanding high school seniors who show
• The Florida Public Postsecondary Career Veterans must have been Florida residents promise of continued academic achievement.
Education Student Assistance Grant for one year immediately preceding time of This program is offered through the U.S.
is available to students who attend death, determination of 100% disability, or Department of Education and administered
participating community colleges or career prisoner of war/missing in action classification. by the Florida Department of Education
centers operated by district school boards. This program provides funds for tuition and (FDOE), Office of Student Financial Assistance
See the separate fact sheet for additional registration fees at a public postsecondary (OSFA). Program funds may be used at eligible
information. FSAG is a decentralized program, institution or the equivalent at an eligible institutions outside the state of Florida.
and each participating institution determines private postsecondary institution.
application procedures, deadlines, student Florida Student Assistance Grant Program
eligibility, and award amounts. Le Cordon Bleu College of Culinary Arts The Florida Student Assistance Grant (FSAG)
in Minneapolis/St. Paul Program is a need-based grant program
Florida Bright Futures Scholarship Program available to degree-seeking, resident,
Minnesota State Grant
The Florida Bright Futures Scholarship undergraduate students who demonstrate
This grant program, administered by the
Program establishes three lottery-funded substantial financial need and are enrolled
Minnesota Office of Higher Education,
scholarships to reward Florida high school in participating postsecondary institutions.
provides financial assistance to qualified
graduates for high academic achievement. The • The Florida Public Student Assistance Grant
students who reside in Minnesota. Funding is
Florida Bright Futures Scholarship Program is is available to students who attend state
based on availability of state funds.
comprised of the following three awards: universities and public community colleges.
• Florida Academic Scholars Award (FAS) Le Cordon Bleu College of Culinary Arts • The Florida Private Student Assistance Grant
(including Academic Top Scholars) in Orlando is available to students who attend eligible
State Grants private, non-profit, four-year colleges and
• Florida Medallion Scholars Award (FMS)
These grants, administered by the Florida State universities.
• Florida Gold Seal Vocational Scholars Award Department of Higher Education, provide • The Florida Postsecondary Student
(GSV) financial assistance to qualified students who Assistance Grant is available to students
reside in Florida. These grants are based on the who attend eligible degree-granting private
student’s estimated family contribution and the colleges and universities not eligible under
availability of state funds. the Florida Private Student Assistance Grant.
94
• The Florida Public Postsecondary Career prisoner of war/missing in action classification. will be considered for the grant upon
Education Student Assistance Grant This program provides funds for tuition and completion of the admissions application
is available to students who attend registration fees at a public postsecondary process and the financial aid application
participating community colleges or career institution or the equivalent at an eligible process, with no separate grant application
centers operated by district school boards. private postsecondary institution. required. The College makes available a
See the separate fact sheet for additional limited amount of money each year for such
information. FSAG is a decentralized program, Le Cordon Bleu College of Culinary Arts grants. Once it is determined that available
and each participating institution determines in Portland funding is exhausted, grants will not be
application procedures, deadlines, student State Student Scholarships/Grants awarded to otherwise eligible students. For
eligibility, and award amounts. For information concerning available 2012, $18,893,207 has been budgeted for
scholarships and grants in their State institutional grants.
Florida Bright Futures Scholarship Program of residence, students can contact the
The Florida Bright Futures Scholarship Federal Student Aid Information center California Culinary Academy and for the
Program establishes three lottery-funded at (800)4FEDAID or via the web at Le Cordon Bleu campuses in: Atlanta,
scholarships to reward Florida high school http://federalstudentaid.ed.gov/students. Boston, Las Vegas, Los Angeles, Miami,
graduates for high academic achievement. html. For a detailed list of available private Minneapolis/St. Paul, Orlando, Portland,
The Florida Bright Futures Scholarship scholarships, students should contact the Sacramento, Scottsdale, Seattle, St. Louis
Program is comprised of the following three Student Finance Department. Veterans’ Educational Benefits
awards: Le Cordon Bleu College of Culinary Arts and
Le Cordon Bleu College of Culinary Arts California Culinary Academy are approved
• Florida Academic Scholars Award (FAS) in Scottsdale by the applicable State Approving Agency
(including Academic Top Scholars).
Arizona Private School Association for Veterans Affairs and participates in many
• Florida Medallion Scholars Award (FMS). Scholarship Veterans’ Educational Benefit programs.
Each spring, the Arizona Private School Students interested in Veterans’ Educational
• Florida Gold Seal Vocational Scholars Award
Association awards two $1000 Scholarships Benefits should contact either the campus
(GSV).
to every High School in Arizona. The Arizona certifying official or the Financial Aid
Private School Association has awarded 100+ Department. Veterans who are unsure of their
Scholarships for Children and Spouses of
scholarships yearly to local high schools. benefit eligibility or have additional eligibility
Deceased or Disabled Veterans and Service
Applications for scholarships are available from questions should contact the Veterans
Members
the APSA office or any high school counseling Administration at (800)827-1000, or
The Scholarships for Children and Spouses of
office. Scholarships are for graduating students (888)GI Bill-1 [(888)442-4551], or go to
Deceased or Disabled Veterans and Service
from Arizona and the high school determines http://www.gibill.va.gov/. Eligible students must
Members (CSDDV) provides scholarships for
the recipients of the Awards. maintain satisfactory academic progress and all
dependent children or unremarried spouses
applicable eligibility requirements to continue
of Florida veterans or service members who
Le Cordon Bleu Institutional receiving Veterans’ Educational Benefits.
died as a result of service-connected injuries,
diseases, or disabilities sustained while on Grant
active duty or who have been verified by BLEU Grant
in Los Angeles
the Florida Department of Veterans’ Affairs Le Cordon Bleu College of Culinary Arts offers
as having service-connected 100% total institutional grants to students who have Yellow Ribbon Grant
and permanent disabilities. This program exhausted all federal, state, and private loans, In accordance with the VA-Yellow Ribbon
also provides funds for dependent children grants or scholarships, have an outstanding Program, a provision of the Post-9/11 Veterans
whose parent is classified as a prisoner tuition balance and are enrolled in the Educational Assistance Act of 2008, Le Cordon
of war or missing in action by the Armed following programs: Certificate/ Diploma Bleu College of Culinary Arts has established a
Forces of the United States or as a civilian in Le Cordon Bleu Culinary Arts/ Certificate/ Yellow Ribbon Grant. Eligibility and amounts
personnel captured while serving with Diploma in Le Cordon Bleu Pâtisserie and are determined on an annual basis and are
the consent or authorization of the United Baking, Associates Degree in Le Cordon Bleu subject to change.
States Government during wartime service. Culinary Arts, Associates Degree in To be eligible for the grant and waived
Veterans must have been Florida residents Le Cordon Bleu Pâtisserie and Baking. Grants application fee, a candidate must be accepted
for one year immediately preceding time of may range from $82 to $18,446. Students for admission to Le Cordon Bleu College of
death, determination of 100% disability, or
95
BLEU Grant
Campus Eligible Programs* Grant Range Grant Budget
CCA Le Cordon Bleu Culinary Arts (21 Month AOS and Certificate program)
(San Francisco) Certificate in Le Cordon Bleu Pâtisserie and Baking 526 - 12,896 $522,235
Atlanta Certificate in Le Cordon Bleu Culinary Arts
Certificate in Le Cordon Bleu Pâtisserie and Baking 200 - 6,288 $1,028,948
Boston Associate of Applied Science in Le Cordon Bleu Culinary Arts (15 and 21 Month)
Certificate in Le Cordon Bleu Culinary Arts
Certificate in Le Cordon Bleu Pâtisserie and Baking 3,346 - 13,046 $1,275,312
Las Vegas Certificate in Le Cordon Bleu Culinary Arts
Certificate in Le Cordon Bleu Pâtisserie and Baking 343 - 9,271 $473,528
Los Angeles Associate of Occupational Studies in Le Cordon Bleu Culinary Arts (21 month)
Associate of Occupational Studies in Le Cordon Bleu Pâtisserie and Baking (21 month)
Diploma in Le Cordon Bleu Culinary Arts
Diploma in Le Cordon Bleu Pâtisserie and Baking 322 - 18,446 $4,890,569
Miami Le Cordon Bleu Culinary Arts (AAS and Diploma)
Le Cordon Bleu Pâtisserie and Baking (AAS and Diploma) 322 - 13,396 $967,485
Minneapolis/ Associate in Applied Science in Le Cordon Bleu Culinary Arts (15 Month and 21 Month)
St. Paul Certificate in Le Cordon Bleu Pâtisserie and Baking
Certificate in Le Cordon Bleu Culinary Arts 746 - 6,689 $706,070
Orlando Le Cordon Bleu Culinary Arts (AAS and Diploma)
Le Cordon Bleu Pâtisserie and Baking (AAS and Diploma) 332 - 10,385 $1,124,854
Portland Certificate in Le Cordon Bleu Culinary Arts
Sacramento Certificate in Le Cordon Bleu Culinary Arts
Scottsdale Le Cordon Bleu Culinary Arts (21 Month AOS and Certificate Programs)
Le Cordon Bleu Pâtisserie and Baking (21 Month AOS and Certificate Programs) 348 - 12,796 $1,192,500
Seattle Certificate in Le Cordon Bleu Culinary Arts
St. Louis Certificate in Le Cordon Bleu Culinary Arts
Culinary Arts, be eligible for Chapter 33 Post (www.gibill.va.gov). determined eligible and where the grant is
9/11 veterans benefits at the 100% rate, as needed.
• Candidates must apply and be accepted
determined by the Department of Veterans
for admission to Le Cordon Bleu College of • The Yellow Ribbon Grant is non-
Affairs, complete the appropriate Le Cordon Bleu
Culinary Arts to be eligible. transferrable and non-substitutable and
College of Culinary Arts attestation form and
cannot be combined with any other
allow for the verification of their Chapter 33 Post- • The Yellow Ribbon Grants are applied as a
institutional grant at Le Cordon Bleu College
9/11 eligibility via a DD-214 Member-4, Certificate credit to the student’s account and no cash
of Culinary Arts.
of Eligibility or comparable government payments will be awarded to the student.
document. The conditions are as follows: Le Cordon Bleu College of Culinary Arts is
• The Yellow Ribbon Grant is used exclusively
• Candidates must be either an eligible committed to assisting military students in
towards prior or current program charges
Veteran or a Dependent of an eligible determining the best options available to
Veteran who meets the Chapter 33 Post-9/11 • The Yellow Ribbon grant is awarded for each them. To receive additional information on
GI Bill Transferability requirements period in the program that the student is veteran’s educational benefits eligibility,
96
please contact the Veterans Administration at Best of the Best Scholarship drop period for each start date and awards will
1-800-827-1000 or 1-888-GI Bill-1(1-888-442- Le Cordon Bleu offers Best of the Best be based on financial need as well as quality of
4551). You may also visit the VA website at Scholarships to students who graduate high essay. Scholarship recipients must continue to
http://www.gibill.va.gov/. school or college with a GPA of 3.5 or higher. satisfy the school’s stated Standards of Academic
Students must have exhausted all federal and Progress (SAP) as defined in the school’s catalog
Le Cordon Bleu Scholarships state funding and have an outstanding tuition to remain eligible for the scholarship. Le Cordon
California Culinary Academy and for the balance. Each start date, a maximum of three Bleu makes available a limited amount of
Le Cordon Bleu campuses in: Atlanta, students at each applicable institution will be money each year for such scholarships. Once
Boston, Las Vegas, Los Angeles, Miami, offered up to $2,500 scholarships for their first the available funding is exhausted, scholarships
Minneapolis/St. Paul, Orlando, Portland, academic year. Students will be considered for will not be awarded to otherwise eligible
Sacramento, Scottsdale, Seattle, St. Louis the Best of the Best Scholarship once they have students. For 2012, a maximum of four first-year
All applicants of the following scholarships completed the admissions application process, scholarships at each applicable institution will
must be enrolled full-time. have a valid Free Application for Federal Student be awarded totaling $2,000 in Le Cordon Bleu
Aid (FAFSA) on file, and have submitted the Best Foundations Scholarships.
Alumni Referral Scholarship of the Best Scholarship application and their high
Le Cordon Bleu offers Alumni Referral school/college transcript. Applications are due by Member Scholarship
Scholarships to students who submit a letter the end of the add/drop period for each start date; Le Cordon Bleu offers Member Scholarships
of recommendation from an alumnus of the awards will be based on financial need as well as to students who are members in a national
institution. Applicants must have exhausted academic achievement. Scholarship recipients student organization (SkillsUSA, ProStart,
all federal and state funding and have an must continue to satisfy the school’s stated and FCCLA). Students must have exhausted
outstanding tuition balance. Each start date, a Standards of Academic Progress (SAP) as defined all federal and state funding and have an
maximum of three students at each applicable in the school’s catalog and maintain a GPA of 3.2 outstanding tuition balance. In 2012, a
institution will be offered $500 scholarships to remain eligible for the scholarship. Scholarship maximum of two students at each applicable
for their first academic year. Students will be applications will be evaluated as they are received. institution will be offered up to $2,000
considered for the Le Cordon Bleu Alumni Once the maximum number of scholarships scholarships for their first academic year.
Referral Scholarship once they have completed is awarded for the start and/or for the year, no Students will be considered for the Member
the admissions application process, have a additional scholarships will be awarded for that Scholarship once they have completed
valid Free Application for Federal Student Aid start or year. For 2012, a maximum of 10 first-year the admissions application process, have a
(FAFSA) on file, and have submitted both the scholarships at each applicable institution will be valid Free Application for Federal Student
Le Cordon Bleu Alumni Referral Scholarship awarded totaling $25,000 in Le Cordon Bleu Best Aid (FAFSA) on file, and have submitted
application and their recommendation letter. of the Best Scholarships. the Member Scholarship application and
Applications are due by the end of the add/ supporting documentation of membership.
drop period for each start date; awards will be Foundations Scholarship Applications are due by the end of the add/
based on financial need as well as quality of Le Cordon Bleu offers Foundations Scholarships drop period for each start date; awards
recommendation. Scholarship recipients must to students who complete a 500-700 word- will be based on financial need as well as
continue to satisfy the school’s stated Standards processed essay on the topic of, “What drives membership. Member Scholarships cannot
of Academic Progress (SAP) as defined in the your passion for the food-service industry?” be combined with any other National Student
school’s catalog to remain eligible for the Students must have exhausted all federal and Organization Competition Scholarship.
scholarship. Scholarship applications will state funding and have an outstanding tuition Scholarship recipients must continue to satisfy
be evaluated as they are received. Once the balance. In both the April and the November the school’s stated Standards of Academic
maximum number of scholarships is awarded start date, a maximum of two students at Progress (SAP) as defined in the school’s
for the start and/or for the year, no additional each applicable institution will be offered catalog to remain eligible for the scholarship.
scholarships will be awarded for that start $500 scholarships for their first academic year. Scholarship applications will be evaluated as
or year. For 2012, a maximum of 20 first-year Students will be considered for the Foundations they are received. Once the maximum number
scholarships will be awarded at each applicable Scholarship once they have completed the of scholarships is awarded for the start and/
institution totaling $10,000 in Le Cordon Bleu admissions application process, have a valid Free or for the year, no additional scholarships
Alumni Referral Scholarships. Application for Federal Student Aid (FAFSA) on will be awarded for that start or year. For
file, and have submitted both the Foundations 2012, a maximum of two scholarships at each
Scholarship application and the required essay. applicable institution will be awarded totaling
Applications are due by the end of the add/ $4,000 in Le Cordon Bleu Member Scholarships.
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Officer Scholarship have a valid Free Application for Federal Student be awarded at each applicable institution
Le Cordon Bleu offers Officer Scholarships Aid (FAFSA) on file, and have submitted the totaling $10,000 in Le Cordon Bleu Student
to students who are members in a national Scholarship application and the required official Leader Scholarships.
student organization and are also an officer SAT/ACT transcripts. Applications are due by
of SkillsUSA or FCCLA. Students must have the end of the add/drop period for each start Urban Leader Scholarship
exhausted all federal and state funding and date; awards will be based on financial need as Le Cordon Bleu offers Urban Leader
have an outstanding tuition balance. In well as SAT/ACT scores. Scholarship recipients Scholarships to students who graduated high
2012, a maximum of two students at each must continue to satisfy the school’s stated school or college with a GPA of 3.0 or higher,
applicable institution will be offered $500 Standards of Academic Progress (SAP) as defined who live in the larger urban city areas* and
scholarships for their first academic year. in the school’s catalog to remain eligible for whose parents received no postsecondary
Students will be considered for the Officer the scholarship. Scholarship applications will academic training. Students must have
Scholarship once they have completed be evaluated as they are received. Once the exhausted all federal and state funding and
the admissions application process, have a maximum number of scholarships is awarded have an outstanding tuition balance. Each
valid Free Application for Federal Student for the start and/or for the year, no additional start date, a maximum of three students at
Aid (FAFSA) on file, and have submitted scholarships will be awarded for that start each applicable institution will be offered
the Officer Scholarship application and or year. For 2012, a maximum of 10 first year $1,000 scholarships for their first academic
supporting documentation of membership. scholarships at each applicable institution will be year. Students will be considered for the Urban
Applications are due by the end of the add/ awarded totaling $10,000 in Le Cordon Bleu SAT/ Leader Scholarship once they have completed
drop period for each start date; awards ACT Scholarships. the admissions application process, have a
will be based on financial need as well as valid Free Application for Federal Student
membership. Officer Scholarship cannot be Student Leader Scholarship Aid (FAFSA) on file, and have submitted the
combined with any other National Student Le Cordon Bleu offers Student Leader Scholarship application and supporting
Organization Competition Scholarship. Scholarships to students who graduate high documents. Applications are due by the end
Scholarship recipients must continue to satisfy school or college with a GPA of 3.2 or higher. of the add/drop period for each start date;
the school’s stated Standards of Academic Applicants must have exhausted all federal and awards will be based on financial need as well
Progress (SAP) as defined in the school’s state funding and have an outstanding tuition as academic achievement and commitment
catalog to remain eligible for the scholarship. balance. Each start date, a maximum of three to service and leadership. Scholarship
Scholarship applications will be evaluated as students at each applicable institution will be recipients must continue to satisfy the school’s
they are received. Once the maximum number offered $1,000 scholarships for the student’s stated Standards of Academic Progress
of scholarships is awarded for the start and/ first academic year. Students will be considered (SAP) as defined in the school’s catalog and
or for the year, no additional scholarships for the Student Leader Scholarship once they maintain a GPA of 3.0 to remain eligible for
will be awarded for that start or year. For have completed the admissions application the scholarship. Scholarship applications will
2012, a maximum of two scholarships at each process, have a valid Free Application for be evaluated as they are received. Once the
applicable institution will be awarded totaling Federal Student Aid (FAFSA) on file, and have maximum number of scholarships is awarded
$1,000 in Le Cordon Bleu Officer Scholarships. submitted both the Student Leader Scholarship for the start and/or for the year, no additional
application and their high school/college scholarships will be awarded for that start
SAT/ACT Accomplishment Scholarship transcript. Applications are due by the end or year. For 2012, a maximum of 10 first-year
Le Cordon Bleu offers SAT/ACT Accomplishment of the add/drop period for each start date; scholarships at each applicable institution
Scholarships to students with SAT scores of 550 awards will be based on financial need as will be awarded totaling $10,000 in Le Cordon
or better in Math and 550 or better in Critical well as academic achievement. Scholarship Bleu Urban Leader Scholarships. *Contact the
Reading or ACT scores of 20 or better in Math recipients must continue to satisfy the school’s financial aid office to inquire about the urban
and 20 or better in English. Students must stated Standards of Academic Progress (SAP) as city areas.
have exhausted all federal and state funding defined in the school’s catalog and maintain a
and have an outstanding tuition balance. GPA of 3.2 to remain eligible for the scholarship. Le Cordon Bleu Scholarships for Careers
Each start date, a maximum of three students Scholarship applications will be evaluated as through Culinary Arts Programs (C-CAP)
at each applicable institution will be offered they are received. Once the maximum number Le Cordon Bleu awards seven full tuition
$1,000 scholarships for their first academic year. of scholarships is awarded for the start and/or scholarships (ranging from $17,200-$19,200)
Students will be considered for the SAT/ACT for the year, no additional scholarships will to the designated winning students of the six
Accomplishment Scholarship once they have be awarded for that start or year. For 2012, regional C-CAP competitions. The scholarship
completed the admissions application process, a maximum of 10 first-year scholarships will recipient must complete the standard
98
admission process, apply and be accepted the ProStart curriculum. A onetime scholarship three competitors to receive a non-cash
in the Le Cordon Bleu Culinary Arts or Le will be applied to the student’s account based on scholarship award.
Cordon Bleu Patisserie and Baking Certificate the value of Culinary Foundations I. The value of
Criteria:
programs at the Le Cordon Bleu campus of the scholarship will be credited to the student’s
• Points will be awarded on the presentation,
their choice. Students must enroll within account prior to the student starting classes
taste, appropriate sauces, seasoning,
one year of the C-CAP competition or the at Le Cordon Bleu. In the event of a student
creativity, knife cuts, organization, timing,
scholarship award is forfeited. The student failing Culinary Foundations I the student is
and sanitation.
must also maintain a 3.0 GPA and have less responsible for the cost of retaking the class.
than 100 hours of absences during the course Each start date, eligible students will be offered • Each of the competitors, either individual
of the program to retain eligibility for the a $1,251 scholarship which is the equivalent cost or team, will receive one market basket
scholarship. The total 2012 budget amount of Culinary Foundation I in the 2012 academic with various ingredients (starches, fruits,
for the Le Cordon Bleu Scholarship for Careers year. The deadline for application is the day chocolates, dairy, cheese, vegetables, nuts
through Culinary Arts Programs is $134,400. prior to the start of classes each term. Once it is and protein). The secret ingredient will not
determined that available funding is exhausted, be revealed until the last minute.
ProStart High School Scholarship scholarships will not be awarded to otherwise
• Each competitor is required to do two
California Culinary Academy and eligible students. For 2012, $125,100 has been
amuses, one starter and one entrée.
for the Le Cordon Bleu campuses in: budgeted at each applicable institution for
Atlanta, Las Vegas, Los Angeles, Miami, ProStart high school scholarships. (For Boston • Two classic knife cuts will be required for
Minneapolis/St. Paul, Orlando, Portland, and Sacramento only) The ProStart High School each of the competitions.
Scottsdale Scholarship is only available for students enrolled
• Each competitor, either individual or team,
Le Cordon Bleu offers the ProStart High School in a Le Cordon Bleu Culinary Arts program.
will have 30 minutes to get their station
Scholarship to high school graduates who have prepared.
successfully completed Level 1 (Junior Year,
in Scottsdale • Cooking begins 30 minutes after the
High school) and Level 2 (Senior Year, High
school) of the ProStart curriculum. A onetime Tribal Funding “market basket” is revealed.
scholarship will be applied to the student’s Le Cordon Bleu College of Culinary Arts is • Each competitor, either individual or team,
account based on the value of Culinary approved for Native American Tribal Funding. has 1 ¾ hours to complete two amuses,
Foundations I. The value of the scholarship Please contact the student Financial Services knife cuts, starter, and entree the “secret
will be credited to the student’s account prior Office for additional information. market basket item” (usually a protein).
to the student starting classes at Le Cordon
Le Cordon Bleu Scholarships for Family, • Points will be deducted for sanitation
Bleu. In the event of a student failing Culinary
Career and Community Leaders of America violations.
Foundations I the student is responsible for
the cost of retaking the class. Each start date, (FCCLA) Students • The kitchen where the competition is
eligible students will be offered a $1,397 These scholarships are awarded at the national held must be cleaned and inspected by a
scholarship which is the equivalent cost of competition. Le Cordon Bleu does not provide Chef Instructor before the winners will be
Culinary Foundation I in the 2012 academic scholarships to FCCLA students competing announced.
year. The deadline for application is the day at the state level. Student(s) who earn the
scholarship may attend the Le Cordon Bleu Award:
prior to the start of classes each term. Once it is
campus of their choice even if the competition Each member of the first-place team wins
determined that available funding is exhausted,
was hosted at another Le Cordon Bleu campus $1,000 non-cash tuition scholarship. Each
scholarships will not be awarded to otherwise
across the country. member of the second place team wins $750
eligible students. For 2012, $139,700 has been
non-cash tuition scholarship. Each member
budgeted at each applicable institution for National competitors will be awarded: of the third place team wins $500 non-cash
ProStart high school scholarships. First Place: tuition scholarship.
Full Tuition Scholarship (Including cost of
For the Le Cordon Bleu campuses in:
tuition, books, uniforms, and a knife kit.) Baking and Pastry Competitions
Boston, Sacramento, Seattle, St. Louis
There are four baking and pastry oriented
Le Cordon Bleu offers the ProStart High School Titanium Savory Chef I, II and III competitions per year, all are individually
Scholarship to high school graduates who have There are six (6) Titanium Competitions per based competitions. Each event will pick the
successfully completed Level 1 (Junior Year, High year, two (2) individual and four (4) team top three competitors to receive a non-cash
school) and Level 2 (Senior Year, High school) of competitions. Each event will pick the top scholarship award.
99
Criteria: orientation or following a tour of the College signing an enrollment agreement and making
• Points will be awarded on the presentation, facilities and inspection of equipment. A an initial payment. An applicant requesting
taste, appropriate sauces, flavor, creativity, Student who cancels after 72 hours but prior cancellation more than three days after
knife cuts, organization, timing, and sanitation. to the Student’s first day of class attendance signing an enrollment agreement and making
will receive a refund of all monies paid, except an initial payment, but prior to entering the
• Depending on the theme of the competition,
for the nonrefundable Application Fee. If school, is entitled to a refund of all monies
each of the competitors will receive one
this Agreement is not accepted by College paid minus a registration fee of 15% of the
market basket with various ingredients
or if College cancels this Agreement prior to contract price of the program, but in no event
(starches, fruits, chocolates, dairy, nuts, etc.).
the first day of class attendance, all monies, may the school retain more than $150.
The secret ingredient will not be revealed
including the Application Fee, will be refunded.
until the last minute. Some competitions will For the Le Cordon Bleu campuses in:
All requests for cancellation by the Student
allow product to be brought from an outside Los Angeles, Sacramento
must be made in writing and mailed or hand
source. Please review individual competition
delivered to the Director of Admissions. Student’s Right to Cancel
guidelines for rules.
The student has the right to cancel the
• Each competitor, either individual or team, California Culinary Academy enrollment agreement and obtain a refund
will have 30 minutes to get their station Student’s Right to Cancel of charges paid through attendance at the
prepared. A student has the right to cancel their first class session, or the seventh calendar
• Each competition has a set time to complete Enrollment Agreement, without any penalty day after enrollment, whichever is later. If
the required dessert. or obligations, through attendance at the this Agreement is not accepted by Le Cordon
first class session or the seventh calendar day Bleu College of Culinary Arts or if the college
• Points will be deducted for sanitation after enrollment, whichever is later. If this cancels this Agreement prior to the first day
violations. Agreement is not accepted by the California of class attendance, all monies, excluding the
• The kitchen where the competition is Culinary Academy or if the school cancels application fee, will be refunded, unless the
held must be cleaned and inspected by a this Agreement prior to the first day of cancellation is received within 5 days after
Chef Instructor before the winners will be class attendance, all monies, excluding the signing the Enrollment Agreement and in that
announced. application fee, will be refunded. All requests case the application fee will be refunded upon
for cancellation by the student must be made student request. All requests for cancellation
Award: in writing and mailed or hand delivered to the by the student must be made in writing, and
Each member of the first-place team wins Director of Admissions at California Culinary mailed, emailed, or hand delivered to the
$1,000 non-cash tuition scholarship. Each Academy: 350 Rhode Island Street, San Director of Admissions at:
member of the second place team wins $750 Francisco, CA 94103.
non-cash tuition scholarship. Each member • Le Cordon Bleu College of Culinary Arts in
of the third place team wins $500 non-cash The written notice of cancellation need Los Angeles
tuition scholarship. not take any particular form and, however 521 East Green Street
expressed, it is effective if it shows that the Pasadena, CA 91101
Cancellation Policies student no longer wishes to be bound by the
• Le Cordon Bleu College of Culinary Arts in
Enrollment Agreement. For written notice
For the Le Cordon Bleu campuses in: Sacramento
sent by mail to the mailing address listed on
Atlanta, Boston, Las Vegas, Miami, 2450 Del Paso Road, Suite 150
the front of the Enrollment Agreement, the
Minneapolis/St. Paul, Orlando, Scottsdale, Sacramento, CA 95834
postmark date shall be used to determine the
St. Louis
cancellation date. The written notice of cancellation need
Cancellation Policy not take any particular form and, however
A Student who cancels this Agreement Applicants who have not visited the school
expressed, it is effective if it shows that the
within 72 hours (until midnight of the third prior to enrollment will have the opportunity to
student no longer wishes to be bound by the
day excluding Saturdays, Sundays, and legal withdraw without penalty within three business
Enrollment Agreement. For written notice
holidays) after signing the Agreement will days following either the regularly scheduled
sent by mail to the mailing address listed on
receive a refund of all monies paid. Students orientation procedures or following a tour of the
the front of the Enrollment Agreement, the
who have not visited the College facility prior school facilities and inspection of equipment
postmark date shall be used to determine the
to enrollment will have the opportunity to where training and services are provided.
cancellation date.
withdraw without penalty within 72 hours All monies paid by an applicant must be
following attendance at a regularly scheduled refunded if requested within three days after
100
For the Le Cordon Bleu campuses in: 7. If termination occurs more than five (5) withdrawal form with the Executive Chef. The
Portland, Seattle business days after enrollment or after date from which refunds will be determined is
student attendance, the student who the last date of recorded attendance. Refunds
Cancellation/Refund Policy
withdraws from the program is only will be made within 30 calendar days of the
Le Cordon Bleu College of Culinary Arts is
obligated for the weeks attended within notification of an official withdrawal or date of
required by Oregon and Washington law to
a payment period. A payment period at determination of withdrawal by the institution.
use and print the policy below:
Le Cordon Bleu College of Culinary Arts is I understand that if I withdraw or am withdrawn
1. If an applicant is not accepted, all monies approximately 15 weeks in length (except prior to the end of the term, I am subject to
paid by the applicant will be refunded. for a final billing period that represents the Return of Title IV Funds policy noted below
2. An applicant or student may terminate the remainder of the program and may be which may increase my balance due to the
enrollment by giving written notice to the significantly shorter). The student will be College. If there is a balance due to the College
school. refunded the pro-rata share of the tuition after all Title IV funds have been returned, this
charged for the payment period based balance will be due immediately, unless a cash
3. If termination occurs within five (5) business on the full weeks not attended within the payment agreement for this balance has been
days of enrollment and prior to student payment period. approved by the College. Credit balances due to
attendance, all monies paid shall be the Student of less than $5 (after all refunds have
refunded less any direct charges for books There are no refunds on books and/or supplies
been made) will not be refunded to the Student/
and supplies not returned or returnable provided to the student, or fees charged for
lender unless requested by the Student.
to Le Cordon Bleu College of Culinary any student who starts classes at the College
Arts. If termination occurs after five (5) and then later withdrawals. There are no refunds on books and/or supplies
business days of enrollment and prior to provided to the student, or fees charged for
In addition, there are no refunds on books
student attendance all monies paid shall any student who starts classes at the College
and/or supplies provided to the student, or
be refunded with the exception of the and then later withdrawals.
fees charged for any student who starts classes
application fee and less any direct charges at the College and then is later dismissed for In addition, there are no refunds on books
for books and supplies not returned or any reason. and/or supplies provided to the student, or
returnable to Le Cordon Bleu College of fees charged for any student who starts classes
Culinary Arts. Refund Policies at the College and then is later dismissed for
4. Students who have not visited the school For the Le Cordon Bleu campuses in: any reason.
can withdraw without penalty within three Atlanta, Boston, Las Vegas, Miami, Orlando,
(3) days of: Scottsdale, St. Louis
Le Cordon Bleu campuses in: Los Angeles,
a) Regularly scheduled orientation, or Refund Policy Sacramento
After the last day of the drop and add period for
b) a tour of the facilities and equipment. Refund Policy
each term, as stated on the academic calendar,
A student has the right to withdraw from the
5. In the event that a student shall terminate no refunds or adjustments will be made to a
institution at any time. After the last day of
his/her attendance prior to his/her student who drops individual classes but is
the drop/add period for each term, as stated
scheduled completion date, the student otherwise enrolled at the College. Refunds
on the academic calendar, no refunds or
shall in no case be obligated for more are made for a student who withdraws or
adjustments will be made to a student who
tuition payments than listed in this section. is withdrawn from the College prior to the
drops individual classes but is otherwise
The policy shall apply to all terminations, for completion of his/her program and is based
enrolled at the institution.
any reason, by either party. In all cases the on the tuition billed for the term in which the
refund will be calculated from the last date Student withdraws, according to the schedule Refunds are made for a student who
of attendance. set forth below. Refunds will be based on the withdraws or is withdrawn from the institution
total charge incurred by the Student at the time prior to the completion of 60% or less of the
6. Le Cordon Bleu College of Culinary Arts of withdrawal, not the amount the Student has semester in which the student withdraws,
reserves the right to cancel or reschedule actually paid. Tuition and fees attributable to according to the following formula: total
a starting class if the number of students any term beyond the term of withdrawal will days attended in the term / total days in the
enrolled is deemed insufficient. Le Cordon be refunded in full. Any books, equipment, term X tuition for the term. If the student has
Bleu College of Culinary Arts will consider and/or uniforms that have been issued are completed 60% or more of the total days in
such cancellation a rejection and all monies nonrefundable. When a Student withdraws from the term, no refund is due. Refunds will be
paid by the student will be refunded. the institution, he/she must complete a student based on the total charge incurred by the
101
student at the time of withdrawal, not the will be sent to the lender or to the agency that forwarded to the student within 30 business
amount the student has actually paid. Tuition guaranteed the loan, if any. Any remaining days of receipt of such notice. This refund
and fees attributable to any term beyond the amount of refund will first be used to repay policy is not linked to any student conduct
term of withdrawal will be refunded in full. any student financial aid programs from policy and any promissory instrument shall
which you received benefits, in proportion not be negotiated prior to the completion
When a student withdraws from the
to the amount of the benefits received. Any of 50 percent of the course. Written notice
institution, he/she must complete a Student
remaining amount will be paid to the student. of cancellation shall take place on the date
Withdrawal Form with the Associate
the letter of cancellation is postmarked or, in
Registrar. The date from which refunds will There are no refunds on books and/or supplies
the case where the notice is hand carried, it
be determined is the last date of recorded provided to the student, or fees charged for
shall occur on the date the notice is delivered
attendance. Refunds will be made within any student who starts classes at the College
to Le Cordon Bleu College of Culinary Arts
30 calendar days of the notification of an and then later withdrawals.
Minneapolis/St. Paul. The date of execution of
official withdrawal or date of determination
In addition, there are no refunds on books the enrollment agreement shall be presumed
of withdrawal by the institution.
and/or supplies provided to the student, or to be the date of delivery of the notice of
Students who withdraw or are withdrawn fees charged for any student who starts classes acceptance, and if delivered by mail, the
prior to the end of the term are subject to the at the College and then is later dismissed for postmark dates of the letter of acceptance.
Return of Title IV Funds policy noted below any reason. The pro rata portion of tuition and fees will
which may increase the student’s balance due be determined by using the percentage of
to the institution. If there is a balance due to Le Cordon Bleu College of Culinary Arts in total scheduled classes during the period
the institution after all Title IV funds have been Minneapolis/St. Paul between the first day of class and last date of
returned, this balance will be due immediately, Buyer’s Right to Cancel/Refund Policy attendance and the total scheduled program
unless a Cash Payment Agreement for this Each student will be notified of acceptance/ classes. Students who complete at least 75
balance has been approved by the institution. rejection in writing. In the event a student is percent of the scheduled program classes
Credit balances due to the student of less rejected, all tuition, fees and other charges will will not be entitled to refunds. Any monies
than $5 (after all refunds have been made) will be refunded. Notwithstanding anything to the due applicants or students will be refunded
not be refunded to the student/lender unless contrary, if a student gives written notice of within 30 business days of cancellation, failure
requested by the student. cancellation within five business days of the to appear on or before the first day of class,
execution of the contract or day on which the withdrawal or termination. If a student has
For the purpose of determining a refund, a
student is accepted, then a complete refund financed all or part of the program with a
student shall be deemed to have withdrawn
is given regardless of whether the program third-party or government funds, refunds will
from the institution when any of the following
has started. If a student gives a written notice be paid or credited to the student’s account.
occurs:
of cancellation after five business days of the Refund computations will be based on the last
• The Student notifies the institution of the
execution of the contract or day on which the date of attendance. If students do not return
student’s withdrawal or as of the date of the
student is accepted, but before the start of the following a leave of absence on the date
student’s withdrawal, whichever is later.
program by Le Cordon Bleu College of Culinary indicated in the written request, refunds will
• The school terminates the student’s Arts Minneapolis/St. Paul, then all tuition, fees be made within 30 days from the end of the
enrollment due to lack of attendance, and other charges, except 15 percent of the leave of absence.
academic or behavior issues. total cost of the program (15 percent not to There are no refunds on books and/or supplies
• You incur ten consecutive absences and do exceed $50) shall be refunded to the student. provided to the student, or fees charged for
not communicate directly with the school If a student gives written notice of cancellation any student who starts classes at the College
regarding the nature of those absences. In this after the start of the period of instruction and then later withdrawals.
case, the date of withdrawal shall be deemed for which the student has been charged, but
before completion of 75 percent of the period In addition, there are no refunds on books
the last date of recorded attendance.
of instruction, then student is assessed a and/or supplies provided to the student, or
If a student obtains a loan to pay for an pro rata portion of tuition, fees and all other fees charged for any student who starts classes
educational program, the student will have charges plus 25 percent of the total program at the College and then is later dismissed for
the responsibility to repay the full amount of cost (25 percent not to exceed $100). Any any reason.
the loan plus interest, less the amount of any notice of cancellation shall be acknowledged
refund. If any portion of tuition/fees was paid in writing within ten (10) business days of
from the proceeds of a loan, then the refund receipt of such notice and all refunds shall be
102
Refund Policy for Wisconsin Residents For the Le Cordon Bleu campuses in: 7. If termination occurs more than five (5)
attending Le Cordon Bleu College of Portland and Seattle business days after enrollment or after
Culinary Arts in Minneapolis/St. Paul student attendance, the student who
Cancellation/Refund Policy
Refunds are made for students who withdraw withdraws from the program is only
or are withdrawn from Le Cordon Bleu College obligated for the weeks attended within
required by Oregon and Washington law to
of Culinary Arts Minneapolis/St. Paul prior to a payment period. A payment period at
use and print the policy below:
the completion of their program and are based Le Cordon Bleu College of Culinary Arts is
on the tuition billed for the block in which the 1. If an applicant is not accepted, all monies approximately 15 weeks in length (except
Student withdraws, according to the schedule paid by the applicant will be refunded. for a final billing period that represents
set forth below. Refunds will be based on the 2. An applicant or student may terminate the remainder of the program and may be
total charge incurred by the Student at the time enrollment by giving written notice to significantly shorter). The student will be
of withdrawal, not the amount the Student the school. refunded the pro-rata share of the tuition
has actually paid. Tuition and fees attributable charged for the payment period based
to any block beyond the block of withdrawal 3. If termination occurs within five (5) business on the full weeks not attended within the
will be refunded in full. Uniforms that have days of enrollment and prior to student payment period.
been issued are nonrefundable. Le Cordon attendance, all monies paid shall be
refunded less any direct charges for books There are no refunds on books and/or supplies
Bleu College of Culinary Arts Minneapolis/
and supplies not returned or returnable provided to the student, or fees charged for
St. Paul will honor any notice of withdrawal
to Le Cordon Bleu College of Culinary any student who starts classes at the College
that includes but is not limited to completing
Arts. If termination occurs after five (5) and then later withdrawals.
a student withdrawal form with the Registrar,
other written notice, or verbally communicating business days of enrollment and prior to In addition, there are no refunds on books
the student’s intent to withdraw. The date student attendance all monies paid shall and/or supplies provided to the student, or
from which refunds will be determined is the be refunded with the exception of the fees charged for any student who starts classes
last date of recorded attendance. Refunds application fee and less any direct charges at the College and then is later dismissed for
will be made within 30 calendar days of the for books and supplies not returned or any reason.
notification of an official withdrawal or date of returnable to Le Cordon Bleu College of
determination of withdrawal by the institution. Culinary Arts. Le Cordon Bleu College of Culinary Arts in
If a student gives written notice of cancellation Scottsdale/Online Programs
4. Students who have not visited the school
after the start of the period of instruction for can withdraw without penalty within Refund Policy for Alabama Residents Only
which the student has been charged, but three (3) days of: In the event that a student withdraws or is
before completion of 75 percent of the period a) Regularly scheduled orientation, or dismissed from all classes during the quarter,
of instruction, then student is assessed a a pro rata refund will be made on all unearned
pro rata portion of tuition, fees and all other b) a tour of the facilities and equipment.
tuition which will be based on the student’s
charges plus 25 percent of the total program 5. In the event that a student shall terminate last date of recorded attendance, divided by
cost (25 percent not to exceed $100). Students his/her attendance prior to his/her the total days in the University’s quarter.
by virtue of attending classes in a Minnesota scheduled completion date, the student
school are also subject to the Minnesota Refund Hypothetical Refund Example:
shall in no case be obligated for more
Policy as long as that policy is more favorable to At the time of the last day of recorded
tuition payments than listed in this section.
the student. attendance, the student has been charged
The policy shall apply to all terminations, for
$3,000 in tuition for the quarter, and has
There are no refunds on books and/or supplies any reason, by either party. In all cases the
attended 28 of the total 70 days (42 days
provided to the student, or fees charged for refund will be calculated from the last date
remaining in the quarter). Tuition charges
any student who starts classes at the College of attendance.
will be reduced by $1,800 (42/70 times $3000).
and then later withdrawals. 6. Le Cordon Bleu College of Culinary Arts The student is responsible for $1200.
In addition, there are no refunds on books reserves the right to cancel or reschedule
a starting class if the number of students Return of Title IV Funds
and/or supplies provided to the student, or
enrolled is deemed insufficient. Le Cordon A recipient of federal Title IV financial aid who
fees charged for any student who starts classes
Bleu College of Culinary Arts will consider withdraws or is dismissed from school during
at the College and then is later dismissed for
such cancellation a rejection and all monies a payment period or period of enrollment
any reason.
paid by the student will be refunded. in which the student began attendance will
have the amount of Title IV funds they did
103
not earn calculated according to federal For R2T4 purposes in a term based program Withdrawal Date
regulations. This calculation will be based on with modules, a student is considered to have The withdrawal date used to determine when
the student’s last date of attendance and the withdrawn, IF they do not complete all of the the student is no longer enrolled at Le Cordon
date the school determines that the student days they were scheduled to complete in the Bleu College of Culinary Arts or California
has withdrawn from school (see withdrawal payment period or period of enrollment. The Culinary Academy is the date indicated in
policy), or the date of dismissal for a student R2T4 calculation is required for all students written communication by the student to the
who is dismissed by the institution. who have ceased attendance; other than Admissions office. If a student does not submit
those on an approved LOA, or those who have written notification, the school will determine
The period of time in which Title IV financial
attested to an expected return to a future the student’s withdrawal date based upon
aid is earned for a payment period or period
module within the same term. federal regulations and institutional records.
of enrollment is the number of calendar days
the student has been enrolled for the payment Schools are required to determine Title IV For Federal student loan reporting purposes,
period or period of enrollment up to the day funds that must be refunded based upon the the student’s last date of attendance will
the student withdrew, divided by the total percentage of the payment period completed be reported as the effective date of withdrawal
calendar days in the payment period or period prior to withdrawing. Title IV funds must for both official withdrawals and those who do
of enrollment. The percentage is multiplied be returned to the program based upon a not complete the official withdrawal process.
by the amount of Title IV financial aid for the tuition refund or if the student received an
Please note that the above policy may result in
payment period or period of enrollment for overpayment based upon costs not incurred
a reduction in school charges that is less than
which the Title IV financial aid was awarded to but for which Title IV was received.
the amount of Title IV financial aid that must be
determine the amount of Title IV financial aid
Once the amount of Title IV financial aid that returned. Therefore, the student may have an
earned. The amount of Title IV financial aid that
was not earned has been calculated, federal outstanding balance due the school that is greater
has not been earned for the payment period
regulations require that the school return Title than that which was owed prior to withdrawal.
or period of enrollment, and must be returned,
IV funds disbursed for the payment period or
is the complement of the amount earned. The
period of enrollment and used for institutional Student Tuition Recovery Fund
amount of Title IV financial aid earned and the
costs in the following order: (STRF) Disclosures
amount of the Title IV financial aid not earned
will be calculated based on the amount of 1. Loans California Culinary Academy and for the
Title IV financial aid that was disbursed for the Le Cordon Bleu campuses in: Los Angeles
a. Unsubsidized Federal Direct Stafford Loans. and Sacramento
payment period or period of enrollment upon
which the calculation was based. A student will b. Subsidized Federal Direct Stafford Loans. You must pay the state-imposed assessment
have earned 100% of the Title IV financial aid for the Student Tuition Recovery Fund (STRF)
2. Federal Direct PLUS loans received on behalf
disbursed for the payment period or period if all of the following applies to you:
of the student.
of enrollment if the student withdrew after 1. You are a student in an educational
completing more than 60% of the payment 3. Federal Pell Grants.
program, who is a California resident, or are
period or period of enrollment. 4. Federal SEOG. enrolled in a residency program, and prepay
The US Department of Education regulations all or part of your tuition either by cash,
5. Other grants or loan assistance authorized
indicate that it is not sufficient for a student guaranteed student loans, or personal loans,
by Title IV of the HEA.
to simply log in to an on-line class to and
demonstrate “academic attendance and If the amount of unearned Title IV financial aid
2. Your total charges are not paid by any
thus trigger either initial attendance and disbursed exceeds the amount that is returned
third-party payer such as an employer,
financial aid eligibility or an LDA (Last Date by the school, then the student (or parent, if a
government program or other payer unless
of Attendance) for purposes of R2T4 (Return Federal Parent-PLUS Loan) must return or repay,
you have a separate agreement to repay the
of Title IV Aid) calculations. On-line programs as appropriate, the remaining grant and loan
third party.
must use very specific means to document funds. The student (or parent, if a Federal Parent-
that a student participated in class or was PLUS Loan) will be notified of the amount that You are not eligible for protection from the
otherwise engaged in an academically-related must be returned or paid back, as appropriate. STRF and you are not required to pay the STRF
activity, such as; submit an assignment, take a assessment, if either of the following applies:
quiz, contribute to an on-line discussion and in 1. You are not a California resident, or are not
some cases post to an on-line gallery. enrolled in a residency program, or
104
2. Your total charges are paid by a third party, 3. The school’s failure to pay or reimburse
such as an employer, government program loan proceeds under a federally guaranteed
or other payer, and you have no separate student loan program as required by law
agreement to repay the third party. or to pay or reimburse proceeds received
by the school prior to closure in excess of
The State of California created the Student
tuition and other costs.
Tuition Recovery Fund (STRF) to relieve or
mitigate economic losses suffered by students 4. There was a material failure to comply with
in educational programs who are California the Act or the Division within 30 days before
residents, or are enrolled in a residency the school closed or, if the material failure
program attending certain schools regulated by began earlier than 30 days prior to closure,
the Bureau for Private Postsecondary Education. the period determined by the Bureau.
You may be eligible for STRF if you are 5. An inability after diligent efforts to prosecute,
a California resident or are enrolled in a prove, and collect on a judgment against the
residency program, prepaid tuition, paid STRF institution for a violation of the Act.
assessment, and suffered an economic loss as
However, no claim can be paid to any student
a result of any of the following:
without a social security number or a taxpayer
1. The school closed before the course of identification number.
instruction was completed.
2. The school’s failure to pay refunds or
charges on behalf of a student to a third
party for license fees or any other purpose,
or to provide equipment or materials for
which a charge was collected within 180
days before the closure of the school.
105
ACADEMIC INFORMATION
Unit of Credit number of Quarter Credit hours required for Bleu College of Culinary Arts or California
The quarter credit hour is the unit of full-time status in the term or payment period. Culinary Academy will be accepted by or
academic measurement used by Le Cordon transferable to any other college, university,
Bleu College of Culinary Arts and California Transfer of Credit to or institution, and it should not be assumed
Culinary Academy. A minimum of 10 lecture Le Cordon Bleu that any credits for any courses described in
hours of not less than 50 minutes each plus Students who previously attended an this catalog can be transferred to another
outside reading and/or preparation; accredited College or University recognized institution. Each institution has its own policies
20 laboratory hours; or 30 externship hours; by the U.S. Department of Education may be governing the acceptance of credit from other
or an appropriate combination of all three granted transfer credit, at the sole discretion institutions such as Le Cordon Bleu College of
constitutes one quarter credit hour. of Le Cordon Bleu College of Culinary Arts or Culinary Arts or California Culinary Academy.
California Culinary Academy. Courses taken at Students seeking to transfer credits earned
Definition of a Credit Hour the previous institution must be determined at Le Cordon Bleu College of Culinary Arts to
The institution awards quarter credit hours by Le Cordon Bleu College of Culinary Arts or another institution should contact the other
to reflect the successful completion of pre- California Culinary Academy to be sufficiently institution to which they seek admission to
determined course learning objectives equivalent to courses offered at Le Cordon inquire as to that institution’s policies on
and requirements. A quarter credit hour Bleu College of Culinary Arts or California credit transfer.
represents an institutionally established Culinary Academy. In addition, Le Cordon Bleu
equivalency of work or learning corresponding College of Culinary Arts or California Culinary California Culinary Academy and for the
to intended learning outcomes and verified Academy must determine that those courses Le Cordon Bleu campuses in: Los Angeles
by evidence of student achievement. The are applicable to their program of study at and Sacramento
institution has established equivalencies that Le Cordon Bleu College of Culinary Arts or NOTICE CONCERNING TRANSFERABILITY
reasonably approximate expected learning California Culinary Academy. Only courses in OF CREDITS AND CREDENTIALS EARNED AT
outcomes resulting from the following time which the student earned a grade of ‘C’ or OUR INSTITUTION
commitments: above will be considered for transfer. Students The transferability of credits you earn at
(1) One hour of classroom or direct faculty seeking to transfer credit are responsible California Culinary Academy or Le Cordon Bleu
instruction and a minimum of two hours for having official transcripts forwarded College of Culinary Arts is at the complete
of out of class student work each week for to Le Cordon Bleu College of Culinary Arts discretion of an institution to which you may
approximately10 - 12 weeks, or the equivalent or California Culinary Academy for review. seek to transfer. Acceptance of the degree,
amount of work over a different amount of Students may also be required to submit a diploma or certificate you earn in your
time; or school catalog. Students must petition for program listed on page one of the Enrollment
transfer credit with the Associate Registrar Agreement is also at the complete discretion
(2) At least an equivalent amount of work
as soon as possible after admission. It is of the institution to which you may seek
required in paragraph (1) of this definition for
recommended that all prior coursework be to transfer. If the credits, degree, diploma
other academic activities as established by the
submitted prior to matriculation, but no later or certificate that you earn at California
institution including laboratory work, internships,
than the end of registration for the student’s Culinary Academy or Le Cordon Bleu College
practica, studio work, and other academic work
first block of study. Students who receive of Culinary Arts are not accepted at the
leading to the award of credit hours.
transfer credit will have the program tuition institution to which you seek to transfer, you
charge pro-rated based upon the remaining
Enrollment Status may be required to repeat some or all of your
number of credits the student must earn in coursework at that institution. For this reason
To be consistent with the U.S. Department
order to graduate. The Business Office will you should make certain that your attendance
of Education guidelines, Le Cordon Bleu
make the appropriate tuition adjustment. at this institution will meet your educational
College of Culinary Arts and California Culinary
Academy have defined a full-time student as goals. This may include contacting an
Transfer of Credit to Other
someone enrolled in 36 Quarter Credit hours institution to which you may seek to transfer
Schools
per academic year. A student’s enrollment after attending California Culinary Academy
status for a term or payment period is based or Le Cordon Bleu College of Culinary Arts to
California Culinary Academy do not imply or
on the Quarter Credit hours enrolled in the determine if your credits, degree, diploma or
guarantee that credits completed at Le Cordon
term or payment period divided by the certificate will transfer.
106
California Culinary Academy and for College of Culinary Arts campus in North or submitting an assignment. Students must
the Le Cordon Bleu campuses in: America or from California Culinary Academy log into each of their classes at a minimum of
Los Angeles, Sacramento may be allowed to carry in more program once per week. Students who do not achieve
credits at the discretion of the Executive Chef satisfactory attendance may earn a failing
Transfer of Credit to California Culinary
but would be required to earn a minimum of grade on their transcripts and may be required
Academy or Le Cordon Bleu College of
25 percent of their credits in residence. to repeat the course. Students who have
Culinary Arts
been absent from all their scheduled classes
Students who previously attended an
Attendance for more than 21 consecutive calendar days,
accredited college or university recognized
Regular classroom attendance is not only an not including scheduled holidays or breaks,
by the U.S. Department of Education may be
essential ingredient for academic achievement, and/or students who officially withdraw from
granted transfer credit, at the sole discretion
but is also a fundamental building block all current courses will be administratively
of California Culinary Academy or Le Cordon
for success in the hospitality industry after withdrawn from the college.
Bleu College of Culinary Arts. Courses taken at
graduation. As part of the course requirements,
the previous institution must be determined
students must attend at least 80 percent of California Culinary Academy and for the
by California Culinary Academy or Le Cordon
the scheduled time for each course in order Le Cordon Bleu campuses in: Atlanta,
Bleu College of Culinary Arts to be sufficiently
to achieve satisfactory attendance. Students Boston, Las Vegas, Los Angeles, Miami,
equivalent to courses offered at California
in any of the externship courses are required Minneapolis/St. Paul, Orlando, Portland,
Culinary Academy or Le Cordon Bleu College
to complete all scheduled hours and record Sacramento, Scottsdale, Seattle, St. Louis
of Culinary Arts. In addition, California Culinary
attendance throughout the scheduled course to Make-up Policy
Academy or Le Cordon Bleu College of Culinary
achieve satisfactory attendance. Students who Le Cordon Bleu College of Culinary Arts and
Arts must determine that those courses
do not achieve satisfactory attendance may California Culinary Academy encourage every
are applicable to their program of study at
earn a failing grade on their transcripts and may student to attend all educational activities.
California Culinary Academy or Le Cordon Bleu
be required to repeat the course. Absences will If a student is unable to attend scheduled
College of Culinary Arts. Only courses in which
include tardiness or early departures. Students activities for any reason the following policy
the student earned a grade of C or above will
who are not in attendance for any portion applies: with Lead Instructor or Executive
be considered for transfer. Students seeking to
of a class will accrue time absent calculated Chef Approval it is at the discretion of the
transfer credit are responsible for having official
in percentage increments of 25, 50, or 100 instructor; to give the original work or any
transcripts forwarded to California Culinary
percent of the class period as reflected on each modified work for any missed projects,
Academy or Le Cordon Bleu College of Culinary
daily roster. Students who have been absent practical work, or exams. The scheduling of
Arts for review. Students may also be required
from all their scheduled classes for more than the make-up work is at the discretion of the
to submit a school catalog. Students must
21 consecutive calendar days, not including instructor based on his/ her availability. It is
petition for transfer credit with the Associate
scheduled College/Academy holidays or breaks, the student’s responsibility to seek out the
Registrar as soon as possible after admission.
and/or students who officially withdraw from instructor to make up missed work.
It is recommended that all prior coursework
all current courses will be administratively
be submitted prior to matriculation, but no later Excused absences are those that are
withdrawn from the College/Academy.
than the end of registration for the student’s documented cases of jury duty, illness, family
first block of study. Le Cordon Bleu College of Culinary Arts medical care, military duty. “Documented”
Students who receive transfer credit will have in Scottsdale means the student must produce
the program tuition charge prorated based documentation—a jury duty summons,
Attendance – Distance Education Programs
upon the remaining number of credits the doctor’s note or copy of military orders.
Regular attendance is not only an essential
student must earn in order to graduate. ingredient for academic achievement, but is • Students with an excused absences resulting
The Business Office will make the appropriate also a fundamental building block for success in a missed quiz, test, practical or oral
tuition adjustment. while in the online environment. The programs presentation will be given the opportunity to
are accelerated and information missed may take a make-up version of the assignment/s
Residency directly affect the student’s grades. A student at the instructor’s earliest convenience for up
Students are required to earn a minimum is encouraged to attend within the first three to 100% of the possible points
of 50 percent of their credits in residence days of the start of a module. Thereafter the
at Le Cordon Bleu College of Culinary Arts • Students with an un-excused absences
student must regularly participate in class by
or California Culinary Academy. Students resulting in a missed quiz, practical or oral
engaging in an academically-related activity,
transferring from another Le Cordon Bleu presentation will be given the opportunity to
such as contributing to an online discussion
107
take a make-up version of the assignment/s at Grade Scale

the instructor’s earliest convenience for Included in Included in Included Quality
up to 65% of the possible point Letter Code Description Credits Earned Credits Attempted in CGPA Points
A A Yes Yes Yes 4.00
in Scottsdale/Online Programs B B Yes Yes Yes 3.00
C C Yes Yes Yes 2.00
Late Work Policy
D D Yes Yes Yes 1.00
Assignments are due at the time and date and
in the manner, specified in the assignment or F F No Yes Yes 0.00
project. All late work must be submitted within I Incomplete No Yes No n/a
three (3) days of the assignment due date. There W Withdrawn No Yes No n/a
is no late work accepted in week six (6). Should AU Audit No No No n/a
a student turn in the final assignment past the
P Pass Yes Yes No n/a
end of the session, no credit will be given.
TC Transfer Yes Yes No n/a
Grading System PR Proficiency Credit Yes Yes No n/a
Grade reports are available to students online L Leave of Absence No No No n/a
through the Student Portal at the completion
of each (module,). Course grades are based The student must repeat any required course he or she should write a letter of appeal no
on the quality of work as shown by written in which a grade of F or W is received. Students later than seven (7) days following the end
tests, laboratory work, papers, and projects will only be allowed to repeat courses in which of the course explaining the reasons for the
as indicated on the course syllabus. Earned they received a D or below. In the case of a D dispute to the Department Chair/Executive
quality points are calculated for each course or F, the better of the two grades is calculated Chef who will investigate the dispute and
by multiplying the quality point value for the into the CGPA. The lower grade will include a recommend a decision. The Department Chair/
grade received for the course times the credit double asterisk indicating that the course has Executive Chef will issue the student a final
hour value of the course. For example, a 4.0 been repeated. Both original and repeated decision within five (5) business days.
credit course with a grade of ‘B’ would earn credits will be counted as attempted credits in
12.0 quality points [credit value of course rate of progress calculations. Federal financial Proficiency Credit
(4) times quality point value of ‘B’ (3)]. The aid may only be used for one repeat of a Proficiency credit, recorded as ‘PR’ on the
Cumulative Grade Point Average (CGPA) is previously passed course. transcript, may be granted in certain core
calculated by dividing the total earned courses if the student has completed previous
A fee will be charged to repeat a class (see
quality points by the total credits completed. coursework at another Le Cordon Bleu
addendum for details).
International location at the sole discretion of
Application of Grades and To receive an incomplete (‘I’), the student Le Cordon Bleu College of Culinary Arts and
Credits must petition to the Academic Office, before California Culinary Academy. Courses taken at
The grade chart above describes the impact of the last day of the course, for an extension the previous institution must be determined
each grade on the student’s academic progress. to complete the required coursework. The by Le Cordon Bleu College of Culinary Arts or
For calculating rate of progress, grades of ‘F’ student must be able to pass the course with California Culinary Academy to be sufficiently
(failure) and, ‘W’ (withdrawn are counted as the completed work. Incomplete grades that equivalent to courses offered at Le Cordon
hours attempted, but are not counted as hours are not completed within 14 calendar days Bleu College of Culinary Arts or California
successfully completed). Students who wish to after the end of the course will be converted Culinary Academy. Students should submit
withdraw from a course at any time need to fill to an ‘F’ and will affect the student’s CGPA documentation of previous coursework to the
out a Course Withdrawal Form available in the accordingly. Le Cordon Bleu College of Associate Registrar for evaluation prior to the
Registrar’s office. Courses the student officially Culinary Arts and California Culinary Academy end of the first academic module.
drops before the third course meeting will have reserve the right to extend the time needed to
Proficiency credit may also be granted in the
no record of the course on their transcript. A fulfill the incomplete.
College Success course (LCBC100) for those
‘W’ will be awarded to a student that officially
Students who disagree with a grade they have students that have previously graduated with
drops or is administratively dropped before the
received should contact the instructor if they an associate degree or higher from a college or
course ends.
wish to discuss their concern. If the student is university recognized by the US Department
unable to resolve the dispute with instructor, of Education. Students should submit an
108
official transcript showing proof of graduation attendance at Le Cordon Bleu College of CGPA, the completion requirements will be
from an accredited college or university to the Culinary Arts or California Culinary Academy. reviewed at the end of each grading period
Associate Registrar for evaluation prior to the Additionally, students receiving federal after grades have been posted to determine
end of the first module of courses. financial aid assistance must meet the if the student is progressing satisfactorily.
satisfactory academic progress requirements
Auditing a Course in order to maintain eligibility to receive Certificate/Diploma Programs
If space permits, a graduate may audit any these funds. Satisfactory academic progress Programs Greater than 55 Credits
course within his/her program of study. With is determined by measuring the student’s Credits
consent from the Executive Chef, current ROP CGPA
cumulative grade point average (CGPA) and Attempted
students may audit a class outside of their the student’s rate of progress (ROP) toward 0-26 60% 1.5
program of study if space permits and if completion of the academic program at the 27+ 66.67% 2.0
taken concurrently with a program course. end of each grading period. A grading period
Students auditing courses are expected to fully Programs Less than 55 Credits
is defined as two (2)-six week modules, except
participate in the course and class attendance in Austin, Dallas, Seattle, Sacramento and St. Credits
ROP CGPA
Attempted
is required. Tuition for auditing a course is Louis where the grading period is defined
waived for graduates of the College/Academy. as one six week module. Both the CGPA and 0-17 60% 1.5
Current students taking a course outside of ROP standards must be met in order to be 18+ 66.67% 2.0
their program will pay tuition at the current considered as making satisfactory academic
rate for the course they audit. Students may be progress. These standards are outlined below.
required to purchase tools, textbooks, uniforms, Associate Programs
etc. for the audited course. Financial aid is Cumulative Grade Point Average
Quarter Hours
not applicable. Courses students audit will be (CGPA) Requirements
reflected with an ‘AU’ grade on the transcript. Students must meet minimum CGPA Credits
ROP CGPA
Attempted
requirements at specific points throughout
Non-Degree Seeking Students the program in order to be considered 0-15 50% 1.6
In select cases as allowed by Le Cordon Bleu making satisfactory academic progress. These 16-30 55% 1.75
College of Culinary Arts or California Culinary requirements are noted in the tables below. 31-45 60% 1.9
Academy, a graduate or enrolled student Only those credits required in the student’s 46+ 66.67% 2.0
may be allowed to take a course outside of program of study are used in the CGPA
a program of study subject to space and calculation. The CGPA will be reviewed at the
prerequisite allowances. A student enrolled end of each grading period after grades have
Bachelor’s Programs
outside of a specific program is considered been posted to determine if the student is
to be a non-degree seeking student. Non- meeting the minimum standard. Once the Quarter Hours
degree seeking students are subject to student reaches a new threshold, the minimum Credits
ROP CGPA
campus policies and attendance is required. CGPA for that level must be maintained until Attempted
Students auditing a course as graduates the next level of review. 0-30 50% 1.6
or current students are subject to audit 31-60 55% 1.75
restrictions described in the catalog. Enrolled Rate of Progress (ROP) Toward
61-90 60% 1.9
students taking the course as a prerequisite Completion Requirements
91+ 66.67% 2.0
for matriculation to a program will be subject In addition to the CGPA requirements, a
to the grading scale for the course and will student must maintain the minimum ROP
Maximum Time in Which to
be subject to tuition at the current rate for in order to be considered to be making
Complete
the course they are auditing. Students or satisfactory academic progress. The rate of
A student is not allowed to attempt more than
graduates may be required to purchase tools, progress percentage is calculated by dividing
1.5 times, or 150%, of the number of credits in
textbooks, uniforms, etc. for the audited the credits earned by the credits attempted.
their program of study. The requirements for
course. Financial aid is not applicable. Only those credits required in the students
rate of progress are to assure that students are
program of study, including credits that were
Standards of Satisfactory progressing at a rate at which they will complete
transferred from other approved institutions,
Academic Progress (SAP) their programs within the maximum timeframe.
and proficiency credits earned, are used in the
All students must maintain satisfactory ROP calculation. As with the determination of
academic progress in order to remain in
109
Programs computing grade point average, rate of

(except Boston, Sacramento, Seattle, progress and maximum timeframe. Transfer
St. Louis, and Mineapollis/St. Paul Campuses) Maximum Allowable Credits credits from another institution that are
Certificate/Diploma in Le Cordon Bleu Culinary Arts 82 applicable to the new program of study will
Certificate/Diploma in Le Cordon Bleu Pâtisserie and Baking 82 not be calculated in the grade point average
but will be considered as credits attempted
and earned in the maximum timeframe and
in Le Cordon Bleu Culinary Arts 160
rate of progress calculations. For example, a
Associate of Occupational Studies student transfers from program A to program
in Le Cordon Bleu Pâtisserie and Baking 159 B. The student is able to transfer 30 external
Associate in Science in Le Cordon Bleu Culinary Arts 160 credits and 10 credits earned in program A
Associate in Science in Le Cordon Bleu Pâtisserie and Baking 159 into program B. Program B requires 180 credits
Associate of Occupational Studies to graduate. Thus, the maximum time frame
in Le Cordon Bleu Hospitality and Restaurant Management 142 for this student’s new program will be one
and half times (150%) x 180 = 270 credits. The
30 external transfer hours will be included in
in Le Cordon Bleu Culinary Operations 148
the attempted and earned hours when the
Bachelor of Arts in Le Cordon Bleu Culinary Management 270 maximum timeframe and rate of progress
are being calculated. The 10 credits earned in
Programs at the Boston Campus Maximum Allowable Credits program A will be included in the grade point
Certificate in Le Cordon Bleu Culinary Arts 55 average calculation as well as the maximum
timeframe and rate of progress calculation.
Certificate in Le Cordon Bleu Pâtisserie and Baking 58
Associate of Applied Science in Le Cordon Bleu Culinary Arts 151 Warning and Probationary
Periods for Students Receiving
Programs at the Sacramento, Seattle and St. Louis Campuses Maximum Allowable Credits Financial Aid
At the end of each grading period after grades
Certificate in Le Cordon Bleu Culinary Arts 63
have been posted, each student’s CGPA and
Certificate in Le Cordon Bleu Pâtisserie and Baking 67
ROP is reviewed to determine whether the
student is meeting the above requirements.
Programs at the Minneapolis/St. Paul Campus Maximum Allowable Credits
• A student will be placed on FA (Financial
Certificate in Le Cordon Bleu Culinary Arts 82 Aid) Warning immediately after the first
Certificate in Le Cordon Bleu Pâtisserie and Baking 82 grading period in which the CGPA or the
Associate in Applied Science in Le Cordon Bleu Culinary Arts 162 ROP falls below the values specified in
the tables above. At the end of the next
grading period, the student will be removed
How Transfer Credit and Change program at institution B will be one and a half from FA Warning and returned to SAP Met
of Program Affect SAP times (150%) x 180 = 270 credits. The 30 transfer Status if the minimum standards are met or
Credit that has been transferred into the hours will be included in the attempted and exceeded. A student who continues to fall
institution by the student is included in the earned hours when the maximum timeframe below the specified values will be placed on
ROP calculation; however it has no effect and rate of progress is being calculated. FA Probation. The student will be required
on the grade point average requirement for to successfully appeal in order to maintain
When a student elects to change a program
SAP. Transfer credit is also considered when eligibility for federal financial assistance.
at Le Cordon Bleu College of Culinary Arts
computing the maximum timeframe allowed (see Appeals section below)
or California Culinary Academy the student’s
for a program of study. For example, a student
attempted and earned credits and grades • A student who successfully appeals and is
transfers from institution A to institution B. The
will be transferred into the new program as on FA Probation will be evaluated at the end
student is able to transfer 30 credits earned at
applicable, including transfer credit. Credits of the next grading period. A student who
institution A into a program at institution B. The
attempted and earned at the school in the meets or exceeds the minimum standards
program requires 180 credits to graduate. Thus,
original program of study that apply to the will be removed from FA Probation
the maximum timeframe for this student’s new
new program of study will be used when
110
and returned to a SAP Met status. If the are met or exceeded. A student who circumstance in the future. The decision of the
minimum CGPA and ROP requirements continues to fall below the specified values Academic Review Committee is final and may
are not met at the time of evaluation, the will be placed on Probation. The student will not be further appealed.
student will be placed on FA Dismissal be required to successfully appeal in order
For the appeal of non-academic dismissals,
Status and will be dismissed from school to remain in attendance at the institution.
please refer to the Code of Conduct Policy or
unless the student is meeting the conditions (see Appeals section below)
Grievance Policy within this catalog.
of their academic plan.
• A student who successfully appeals and
If at any point it can be determined that it is is on Probation will be evaluated at the Reinstatement
mathematically impossible for a student to end of the next grading period. A student A student who was previously academically
meet the minimum requirements, the student who meets or exceeds the minimum dismissed may apply for reinstatement to the
will be dismissed from the school. standards will be removed from Probation institution by submitting a written appeal to
and returned to a SAP Met status. If the the Appeals Committee. The appeal should be
Notification of academic dismissal will be
minimum CGPA and ROP requirements in the form of a letter explaining the reasons
in writing. The Code of Conduct Policy or
are not met at the time of evaluation, the why the student should be readmitted. The
Grievance Policy section of this catalog
student will be placed on Dismissal Status decision regarding readmission will be based
describes other circumstances that could lead
and will be dismissed from school unless the upon factors such as grades, attendance,
to student dismissal for non-academic reasons.
student is meeting the conditions of their student account balance, conduct, and
A tuition refund may be due in accordance
academic plan. the student’s commitment to complete
with the institution’s stated refund policy.
the program. Dismissed students who are
If at any point it can be determined that it is
During the period of FA Warning, a student readmitted will sign a new Enrollment
mathematically impossible for a student to
is considered to be making satisfactory Agreement; will be charged tuition consistent
meet the minimum requirements, the student
academic progress and remains eligible for with the existing published rate. Students who
will be dismissed from the school.
financial aid. A student is also considered to are interested in applying for federal financial
be making satisfactory academic progress and Notification of academic dismissal will be aid may do so at this time.
remains eligible for financial aid during the FA in writing. The Code of Conduct Policy or
probation period if an appeal is accepted by Grievance Policy section of this catalog Graduation Requirements
the institution. describes other circumstances that could lead In order to graduate, a student must have
to student dismissal for non-academic reasons. earned a minimum of a 2.0 CGPA and must
A student on FA Warning and FA Probation have successfully completed all required
A tuition refund may be due in accordance
must participate in academic advising as credits within the maximum credits that may
with the institution’s stated refund policy.
deemed necessary by the institution as a be attempted. Students must also be current
condition of academic monitoring. A student A student on Warning or Probation must on all financial obligations in order to receive
who fails to comply with these requirements participate in academic advising as deemed official final transcripts and/or diploma.
may be subject to dismissal even though their necessary by the institution as a condition
CGPA or ROP may be above the dismissal levels. of academic monitoring. A student who fails Academic Honors
to comply with these requirements may be Academic honors are a formal recognition of
Warning and Probationary subject to dismissal even though their CGPA academic achievement in a particular academic
Periods for Students Not or ROP may be above the dismissal levels. progress period (herein identified as “block”)
Receiving Financial Aid or upon graduation from an undergraduate
At the end of each grading period and after Appeal program of study. Graduation honor status is
grades have been posted, each student’s CGPA A student who has been placed on Probation noted on the student’s transcript.
and ROP is reviewed to determine whether the or Dismissal may appeal the determination
student is meeting the above requirements. if special or mitigating circumstances exist. Block Honors
Any appeal must be in writing and must be A student achieving a block grade point
• A student will be placed on Warning
submitted to the Academic Review Committee average (GPA) of 3.5 – 4.0 is recognized by the
immediately after the first grading period in
within 5 business days of receiving notification institution as receiving honors. To be eligible
which the CGPA or the ROP falls below the
of his/her violation. The student must explain for honors status, a student must be enrolled
values specified in the tables above. At the
what type of circumstances contributed to the in classes applicable toward graduation at
end of the next grading period, the student
academic problem and what action is being least on a half-time basis. Non-degree seeking
will be removed from Warning and returned
implemented to overcome the mitigating students are not eligible for academic honors.
to SAP Met Status if the minimum standards
111
The following indicates the various block Le Cordon Bleu College of Culinary Arts Associate in Science Degree in
honors categories and their requirements: Inc., a Private, Two-Year College – Boston Le Cordon Bleu Pâtisserie and Baking
President’s List 4.00 Block GPA Le Cordon Bleu Diplôme in
Diploma in Le Cordon Bleu Culinary Arts
Culinary Arts
Honor Roll 3.50 – 3.99 Block GPA
Diploma in Le Cordon Bleu
Le Cordon Bleu Diplôme in
Graduation Honors Pâtisserie and Baking
A graduate from a baccalaureate program who
Associate of Applied Science Degree in Le Cordon Bleu College of Culinary Arts
has a cumulative grade point average (CGPA)
Le Cordon Bleu Culinary Arts in Minneapolis/St. Paul
of at least 3.50 is eligible to receive Latin
Le Cordon Bleu Diplôme in Culinary Arts
Honors: Certificate in Le Cordon Bleu Culinary Arts
Summa Cum Laude 3.90 – 4.00 CGPA Le Cordon Bleu Diplôme in
Certificate in Le Cordon Bleu Pâtisserie and Baking
Magna Cum Laude 3.70 – 3.89 CGPA Pâtisserie and Baking
Associate in Applied Science Degree in
Cum Laude 3.50 – 3.69 CGPA
Le Cordon Bleu College of Culinary Arts Le Cordon Bleu Culinary Arts
A graduate from an associate, diploma or in Las Vegas
certificate program that has a cumulative Le Cordon Bleu Diplôme in Culinary Arts
grade point average (CGPA) of at least 3.50 is Certificate in Le Cordon Bleu
eligible to graduate “with Honors”: Pâtisserie and Baking
High Honors 3.75 – 4.00 CGPA
Certificate in Le Cordon Bleu Culinary Arts Le Cordon Bleu College of Culinary Arts
Honors 3.50 – 3.74 CGPA in Orlando
Certificate in Le Cordon Bleu Le Cordon Bleu Diplôme in Culinary Arts
Graduation Documents Pâtisserie and Baking
Le Cordon Bleu College of Culinary Arts Pâtisserie and Baking
in Los Angeles
Culinary Arts Associate in Science Degree in
Pâtisserie and Baking Associate in Science Degree in
Le Cordon Bleu Culinary Arts Diploma in Le Cordon Bleu Culinary Arts
Certificate in Le Cordon Bleu Diploma in Le Cordon Bleu
Culinary Arts Pâtisserie and Baking
Diploma in Le Cordon Bleu Culinary Arts Le Cordon Bleu College of Culinary Arts
in Portland
Diploma in Le Cordon Bleu Le Cordon Bleu Diplôme in Culinary Arts
Le Cordon Bleu College of Culinary Arts Pâtisserie and Baking
in Atlanta Le Cordon Bleu Diplôme in
Le Cordon Bleu Diplôme in Culinary Arts Le Cordon Bleu College of Culinary Arts Pâtisserie and Baking
in Miami
Le Cordon Bleu Diplôme in Certificate in Le Cordon Bleu Culinary Arts
Certificate in Le Cordon Bleu Culinary Arts Pâtisserie and Baking
112
Le Cordon Bleu College of Culinary Arts Le Cordon Bleu College of Culinary Arts
in Sacramento in Seattle
Le Cordon Bleu Diplôme in Culinary Arts Le Cordon Bleu Diplôme in Culinary Arts
Le Cordon Bleu Diplôme in Le Cordon Bleu Diplôme in
Certificate in Le Cordon Bleu Culinary Arts Certificate in Le Cordon Bleu Culinary Arts
Certificate in Le Cordon Bleu Certificate in Le Cordon Bleu
Le Cordon Bleu College of Culinary Arts Le Cordon Bleu College of Culinary Arts
in Scottsdale in St. Louis
Le Cordon Bleu Diplôme in Culinary Arts Le Cordon Bleu Diplôme in Culinary Arts
Le Cordon Bleu Diplôme in Le Cordon Bleu Diplôme in
Le Cordon Bleu Diplôme in Certificate in Le Cordon Bleu Culinary Arts
Hospitality & Restaurant Management
Bachelor of Arts Degree in Pâtisserie and Baking
Le Cordon Bleu Culinary Management
Pâtisserie & Baking
Le Cordon Bleu Culinary Operations
Le Cordon Bleu Hospitality & Restaurant
Management
113
STUDENT SERVICES INFORMATION

Academic Assistance student takes, the culmination of many months of Le Cordon Bleu College of Culinary Arts and
Students seek help and advice during their of study. Students are encouraged to explore California Culinary Academy.
education for many reasons. At Le Cordon Bleu externship opportunities early and shall take an
College of Culinary Arts and California Culinary active part in the search for employment.
California Culinary Academy cannot guarantee
Academy, the student comes first. Every effort
California Culinary Academy and for the employment or salary.
is made to develop a relationship with the
student body so individuals feel comfortable Le Cordon Bleu campuses in: Los Angeles,
Plans to Improve Academic
in requesting and receiving assistance. The Sacramento
Programs
Executive Chef is responsible for providing School Performance Fact Sheet Le Cordon Bleu College of Culinary Arts
academic assistance and should be consulted Completion and Graduate employment rates, and California Culinary Academy reviews
when assistance is desired. Referrals to outside or our “School Performance Fact Sheet”, are its academic programs on a regular basis to
agencies may also be provided as needed. The distributed to students at the time of enrollment. ensure relevancy with current employment
administrative staff and the faculty are also All backup data to substantiate these rates is requirements and market needs. As deemed
available for advising assistance. available for review in the Associate Registrar’s appropriate, Le Cordon Bleu College of Culinary
Office and Career Services office. Arts and California Culinary Academy may
Career Services change, amend, alter or modify program
During the admissions interview, prospective Employment Disclosure (Only offerings and schedules to reflect this feedback.
students are advised of the many career paths for schools with Spanish- If you have questions about this process or any
that are available to them upon graduation. The Speaking programs) plan to improve academic programs, contact the
Admissions Representatives assist students in Le Cordon Bleu College of Culinary Arts and Education Department.
assessing their talents and discuss the motivation California Culinary Academy will provide
necessary to achieve their career goals. career services assistance to its graduates but Cybrary / Library Information
Students enrolled in Le Cordon Bleu College of cannot guarantee job or externship placement,
Cybrary
Culinary Arts or California Culinary Academy employment or salary. Graduates of any
The Cybrary is an Internet-accessible
have many opportunities for part-time Le Cordon Bleu Spanish-speaking programs who
information center committed to facilitating
employment while they pursue their studies. are not fluent in English will likely encounter
the lifelong learning and achievement of the
It is important to note that this assistance is more difficulty finding employment and an
Career Education Corporation community. This
available to all students who make satisfactory externship, and/or have other employment
“virtual library” contains a collection of full-text
academic progress. The Director of Career limitations due to the fact that most businesses
journals, books, and reference materials, links
Services is the liaison between students and require fluency in the English language.
to Websites relevant to each curricular area,
employers, serving the students by promoting instructional guides for using electronic library
Background Checks
Le Cordon Bleu College of Culinary Arts and resources and much more.
Agencies and institutions that accept our
California Culinary Academy to prospective
students for internship/externship and The “virtual” collection is carefully selected to
employers. These employers are assisted by
potential employers may conduct a criminal support students as they advance through their
the referral of qualified candidates from Le
and/or personal background check. Students programs of study and include quality, full-text,
Cordon Bleu College of Culinary Arts and
with criminal records that include felonies peer-reviewed articles from scholarly journals
California Culinary Academy.
or misdemeanors (including those that are and full-text electronic books. Instructional
The graduate employment assistance process drug-related) or personal background issues materials for students and faculty are designed
intensifies as students near graduation. The such as bankruptcy might not be accepted to enhance information literacy skills.
Director of Career Services assists students by these agencies for internship/externship
with resume writing, interviewing skills and A full-time librarian located at corporate
or employment following completion of the
professional networking techniques. Students headquarters manages the Cybrary. The
program. Some agencies and employers
may interview both on and off campus, until librarians at the various CEC colleges participate
may require candidates to submit to a drug
they have secured an appropriate position. in selecting the electronic resources and
test. Some programs may require additional
Website links, and help prepare the instructional
education, licensure and/or certification for
Externship is an important part of the learning materials that are on the Website.
employment in some positions. Employment
experience, and as the last official class a
and internship decisions are outside the control
114
Students at all CEC colleges have access to the Housing and Transportation administrative staff, the faculty and their peers.
Cybrary from their campus location and from The directors of the administrative departments
For the Le Cordon Bleu campuses in:
home, if they have an Internet service provider. explain the ways in which they assist students
Atlanta, Boston, Las Vegas, Miami,
and clarify students’ rights and responsibilities.
Minneapolis/St. Paul, Orlando, Portland,
Library/Resource Center
Scottsdale, Seattle, St. Louis
Le Cordon Bleu College of Culinary Arts and Student Portal
Le Cordon Bleu College of Culinary Arts does
California Culinary Academy maintain a Library The student portal is a secure website
not provide on-campus housing, but does assist
and Resource Center (“LRC”) at the campuses that allows a student access to his or her
students with information on area housing.
which contain computers for students to information including schedule, grades,
access the Cybrary. The LRC is available to all account balance and activity, school events,
students in full uniform during posted hours. school contact information, and much more.
California Culinary Academy uses outside,
The Le Cordon Bleu College of Culinary Arts third-party vendors to assist students with
and California Culinary Academy offer this
and California Culinary Academy campus library off-campus housing. Although housing in the
capability so that it’s easy for our students to
provides materials to support the mission and immediate area of the school may be available,
be in touch with us and enhance their college
curriculum and assists each student to attain CCA can make no guarantee of housing while
experience. Upon acceptance to Le Cordon
his/her educational goals. The electronic attending school. Many transportation options
Bleu College of Culinary Arts or California
collection includes books, an assortment of are available including carpooling, city bus
Culinary Academy, students will be issued
current periodicals, and videos. The library, lines that stop near campus and conveniently
a Student Number that can be used to gain
which provides academic assistance to located public parking with bike racks.
access to the student portal.
students, is open during posted hours.
Student Record Retention
Student Services in Los Angeles
Le Cordon Bleu College of Culinary Arts Le Cordon Bleu College of Culinary Arts does not
California Culinary Academy maintain student
and California Culinary Academy welcome provide dormitory housing or formal housing
records at the campus for a minimum of five
students to discuss any issues or concerns with assistance. Le Cordon Bleu College of Culinary
(5) years. Le Cordon Bleu College of Culinary
any member of the faculty or staff. Students Arts networks with local property management
Arts and California Culinary Academy student
are encouraged to discuss academic as well as companies that assist students in finding
transcripts are retained indefinitely.
job-related concerns with either the Executive adequate, affordable housing. The student is
Chef or Director of Career Services. The staff responsible for the signing of his/her lease,
Transcripts
of Le Cordon Bleu College of Culinary Arts and paying all deposits, monthly lease payments and
An official transcript is maintained for each
California Culinary Academy is also available utilities, if required. The school does not assume
student. The transcript provides a complete
on a daily basis to assist students with financial responsibility for student housing.
record of all course grades and credits earned.
aid, employment assistance, and academic
Le Cordon Bleu College of Culinary Arts or
advisement. Students are welcome on the Le Cordon Bleu College of Culinary Arts
California Culinary Academy will supply
campus any time during office hours to take in Sacramento
official transcripts to whomever the student or
advantage of the variety of services provided Le Cordon Bleu College of Culinary Arts does not
graduate designates.
by Le Cordon Bleu College of Culinary Arts and assume responsibility for student housing, does
California Culinary Academy. Le Cordon Bleu not have dormitory facilities under its control, Transcript requests are fulfilled through
College of Culinary Arts and California Culinary and does not offer student housing assistance. Docufide, a leading company in secure
Academy encourage students to network with transcript. Transcript Fee is assessed regardless
graduates as well as instructors and peers in Student Orientation of transcript hold status. If you have an
their classes, thus enhancing their networking Prior to beginning classes at Le Cordon Bleu outstanding balance preventing release of
opportunities in the industry. College of Culinary Arts or California Culinary your transcript, we will not be able to issue
Academy, all new students attend an orientation your official transcript.
program. Orientation facilitates a successful
transition into Le Cordon Bleu College of • $5 – Transcript (electronic or paper)
Culinary Arts or California Culinary Academy. requested electronically through Docufide
New students are required to attend regardless • $10- Transcripts ordered through the
of their prior college experience. At orientation, campus
students are acquainted with the campus, the
115
• $30 - Overnight/US Mail delivery California Culinary Academy and for the Le Cordon Bleu College of Culinary Arts in
Le Cordon Bleu campuses in: Los Angeles, Scottsdale
Additional information on the electronic transcript
Sacramento Food Handlers Card
service can be found on the student portal.
California Food Handler Requirement It is required that all students obtain a
Uniform Policy Effective July 1, 2011, the California Food Maricopa County Food Handlers’ Card prior
The uniform policy can be found in the Handler Card law will require all persons to entering their first lab class. There is a small
Le Cordon Bleu College of Culinary Arts or working in certain foodservice establishments fee to take the test and your instructor will
California Culinary Academy Student Handbook. within the state of California to attend a course provide you with information on where and
The Student Handbook is distributed to students in food safety provided by a certification when to take the test.
upon admission to the school. organization, pass a test and receive a
Food Handler Card. Students attending Course Materials Return Policy for
Le Cordon Bleu College of Culinary Arts Le Cordon Bleu College of Culinary Arts or Distance Education Programs
Inc., a Private, Two-Year College – Boston California Culinary Academy will be required Credit will be issued for return of course
Health Services to successfully complete the requirements materials only under the following
The College does not provide health services for NEHA Certification or the California circumstances:
to students. Students needing assistance in Food Handler Card as a prerequisite when • The materials being returned must be in
this regard are referred to their own personal beginning any course that involves the original shrink wrapping or unopened with
physicians. Should the student not possess a production of food for sale to the public tamper resistant seals intact; and
personal physician, College staff can provide and deemed by the state of California as
requiring a California Food Handler Card. • The materials being returned must be
a list of physicians in the area. Massachusetts
Valid certification must be presented prior to undamaged, unmarked and in saleable
law (M.G.L.c.15A, §18) requires that students
entering courses with this prerequisite. Failure condition; and
enrolled in a certificate, diploma or degree
granting program in a Massachusetts college, to meet this requirement will make them • The Return Merchandise Authorization
university or other institution of higher ineligible to complete program requirements (RMA) number must be included with the
learning participate in a school-sponsored which may lead to withdrawal from their return; and
qualifying student health insurance program course of study. This requirement may also be
applicable to employment in the industry. • The materials being returned must have
(“QSHIP”) or an alternate health plan with
been shipped by Words of Wisdom (WOW),
comparable coverage. The Division of Health Course LCBC105 – The NEHA Exam and be for the current session only and either be
Care Finance and Policy has issued student preparation in this course meets state related to a class from which the student has
health regulations at 114.6 CMR 3.00. The requirements. Students must pass the NEHA formally withdrawn or have been refused by
College requires a signed waiver from those test offered during LCBC105 to receive their student or returned to WOW by the carrier;
students who have health insurance through California Food Handler Card at additional and
a source other than the College. This waiver costs through an agency outside of Le Cordon
must be completed each academic year. Bleu College of Culinary Arts or California • RMA must be requested from WOW
Students unable to demonstrate health Culinary Academy. Customer Service by student within seven
insurance coverage will automatically be (7) calendar days of the current session start
enrolled in the College’s health insurance (unless retuned by carrier).
program and charged for the purchase of the
health insurance policy. No refunds will be
issued. Refer to the tuition and fees addendum
to the catalog for current rates.
116
GENERAL INFORMATION
Campus Security educational mission of the institution. Rights • Harassment of any member of the
Le Cordon Bleu College of Culinary Arts and of students are protected through the community based on race, national origin,
California Culinary Academy publish an annual Grievance Process, which is addressed within ethnicity, color, creed, gender, sexual
security report that contains information this section, but responsibilities are addressed orientation; disposition, age, religion, marital
concerning policies and programs relating to within the Code of Conduct Policy. Following is or veteran status, genetic predisposition or
campus security, crimes and emergencies, the a set of guiding principles for behavior which carrier status, or any other basis protected
prevention of crimes and sexual offenses, drug is based on the values of honesty, respect, by applicable local, state or federal laws.
and alcohol use, campus law enforcement and responsibility, fairness and trust (Center For Engagement in self-initiated physical
access to campus facilities. The annual security Academic Integrity, 1999). It is a commitment violence, bodily harm, or injury towards
report also includes statistics concerning the that the members of the community will any member of the community or willful
occurrence of specified types of crimes on treat everyone with these characteristics participation in a physical altercation.
campus, at certain off-campus locations, and on promoting the highest standards of a safe
the public property surrounding the campus. and healthy environment. Individuals will not Responsibility
The annual security report is published each conduct themselves in any manner that might • Failure to comply with the reasonable
year by October 1 and contains statistics for the damage the reputation of, or otherwise harm direction or lawful requests of officials
three most recent calendar years. The annual the organization. Access to school premises (including, but not limited to faculty,
security report is provided to all current students is reserved for currently enrolled students, administrators, and security personnel)
and employees. A copy of the most recent guests of the institution or approved visitors. or law enforcement officers acting in
annual security report may be obtained from the Rules of Conduct include the following the performance of their duties or obey
President’s office during regular business hours. actions by officers of the institution: a) oversee directives or orders expressed by such
behavior b) investigate violations and c) officials to cease and desist from any
In addition to the annual security report, inappropriate act.
manage judgment through administrative
agreement and sanctions.
California Culinary Academy maintain a crime Honesty
log recording all reported crimes. The crime Attendance at this institution is a privilege, not • Students are expected to demonstrate
log is available for public inspection during a right; therefore, students whose behavior academic integrity by completing their
regular business hours at President’s office. may be detrimental to other members of own work assignments and assessments.
the community may be officially warned, Submission of work from another person,
sanctioned through an informed process, using unauthorized notes, having someone
and California Culinary Academy remind all
suspended and/or dismissed from the else take an examination in a student’s
students that they are ultimately responsible
institution. Behavior that infringes upon rights, place, copying from another or a published
for their own actions regarding their safety
safety, or privileges, or which impedes the document without citing sources or
and welfare.
educational process or the institution’s right submitting the same paper to multiple
to conduct its business is prohibited. Such courses without the knowledge of the all
Conduct Policy
infractions include but are not limited the instructors involved constitute violations of
All students are expected to respect the
following: academic honesty. Plagiarism is any stealing
rights of others and are held responsible for
conforming to the laws of the national, state of intellectual content and is not affected by
Respect intentionality.
and local governments, and for conducting
• Deliberate disruptive, profane or
themselves in a manner consistent with the
disrespectful words, actions, violence or Trust
best interests of Le Cordon Bleu College of
physical interference with the rights of • Students, staff and faculty trust that
Culinary Arts, California Culinary Academy and
faculty, staff, other students or with any individuals will voluntarily follow the
of the student body.
institutional facilities, externship site, or Code of Conduct as well as adhere to
with any authorized function being carried expectations voiced by the institution.
Code of Conduct
out on the premises or at any institution Student expectations are provided during
Students, staff, faculty and guests follow
sponsored event or activity. student orientation. Faculty and staff
a Code of Conduct adhering to a socially
responsible and ethical approach to the expectations are provided during faculty
and staff orientations as well as provided on
117
individual job descriptions. The standards campus encompasses kitchen lab classrooms, • Computer labs equipped with personal
of the institution are established by the wireless high-speed lecture classrooms, computers used for instruction and
residing state as well as the accreditation computer classrooms and a fine-dining research.
agency and the expectation is that the restaurant, all housed in approximately 100,000
• A library which houses books, periodicals,
entire community trusts in them and square feet. Other distinctive features include a
pamphlets, articles, and CD-ROM support
adheres to them as part of both the Code of student/staff lounge and the CCA library which
materials geared to supplement the
Conduct and the integrity of the institution. houses an extensive stock of current culinary,
program, plus well rounded support for the
hospitality and restaurant periodicals, along
general education courses. The CECybrary,
Fairness with texts and videos to supplement classroom
an Internet-based electronic library, access
• Students, faculty and staff will be treated fairly and workshop instruction.
to the Internet, and various indexes and
based on their role within the organization.
catalogs are available through computer use
Should an exception be granted for any Le Cordon Bleu College of Culinary Arts
in the library.
person in any circumstance, that exception in Atlanta
will be well documented with both the The campus facilities and the equipment used • A full-service, student-staffed fine dining
rationale and all supporting evidence. comply with all federal, state and local ordinances restaurant.
and regulations including those related to fire
Drug-Free Environment • Admissions, academic and administrative
safety, building safety and health. Kitchen labs
As a matter of policy, Le Cordon Bleu College staff offices.
are equipped with stoves, ovens, and food
of Culinary Arts and California Culinary preparation equipment commonly found in the
Le Cordon Bleu College of Culinary Arts in
Academy prohibit the unlawful manufacture, industry. A wide range of small wares are provided
Los Angeles
possession, use, sale, dispensation, or for the students’ use in practicing a variety of
distribution of controlled substances and the culinary skills and techniques. The programs are Pasadena Campus
possession or use of alcohol by students and supported by food storage facilities that reflect The Le Cordon Bleu College of Culinary Arts
employees on its property and at any school those found in the industry. in Los Angeles main campus in Pasadena is
activity. The only exception is authorized located at 530 E Colorado Blvd., 525 E Colorado
wine tasting within the classroom. Further Le Cordon Bleu College of Culinary Arts Blvd, 521 E Green St., and 561 E Green St.
information on the school’s policies can be Inc., a Private, Two-Year College – Boston in Pasadena, California, (626) 229-1300. The
found in the Student Handbook. Any violation The educational facility and administrative Pasadena campus occupies over 104,000 square
of these policies will result in appropriate offices of the College are located in a feet that supports the institution’s population,
disciplinary actions up to and including convenient urban setting in Cambridge, labs and equipment. Physical resources are
expulsion in the case of students and Massachusetts. The campus location is monitored and evaluated to stay abreast of
termination in the case of employees, even for adjacent to major thoroughfares and is industry standards.
a first offense. Violations of the law will also be accessible from all parts of the metro area.
The Pasadena campus’s facilities consist of
referred to the appropriate law enforcement Housing, public transportation and nearby
classrooms for its specialized instructional
authorities. Students or employees may also shopping malls allow the students to live,
needs as well as general purpose classrooms,
be referred to abuse help centers. If such a commute, and work nearby. The campus
1 restaurant comprised of two service styles
referral is made, continued enrollment or occupies approximately 70,000 square feet
(quick service and full service), a prep kitchen,
employment will be subject to successful in the building known historically as The
Learning Resources Center, and common
completion of any prescribed counseling Athenaeum Press Building. Students will find
use rooms for meetings, conferences, guest
or treatment program. Information on the at this beautiful campus setting:
speakers etc. Classroom types include: Culinary
school’s drug-free awareness program and
• Classrooms designed to facilitate learning, labs, pâtisserie and baking labs, a chocolate
drug and alcohol abuse prevention program
which consist of lecture rooms and lab, academic classrooms, and demo labs.
may be obtained from the President’s Office.
instructional kitchens. Several classrooms are able to be combined to
create large presentation and lecture spaces.
Facility Information • Kitchen labs are equipped with stoves, ovens,
Classrooms are equipped with industry current
California Culinary Academy and food preparation equipment found in
equipment directly related to the curriculum
California Culinary Academy is located in the the industry. A wide range of small wares is
such as projectors, screens, white boards, ice
Potrero Hill neighborhood at 350 Rhode Island provided for the students’ use in practicing a
cream machines, mixers, ranges, ovens etc.
Street. All courses, with the exception of the variety of culinary skills and techniques. The
Externship, are conducted at this location. Our programs are supported by food storage
facilities that reflect those found in the industry.
118
Hollywood campus experience in the industry. Students will also Le Cordon Bleu College of Culinary Arts
The Hollywood branch campus of Le Cordon find at this beautiful campus setting: in Portland
Bleu College of Culinary Arts in Los Angeles Le Cordon Bleu College of Culinary Arts’ main
• Classrooms designed to facilitate learning,
(Hollywood campus) is located at: campus is situated in the heart of downtown
which consist of lecture rooms and
6370 Sunset Boulevard Portland in the historic Galleria Building,
instructional kitchens.
Hollywood, CA 90028 located at:
Phone: (323) 203-3980 • Small classes encourage student/faculty 600 SW 10th Avenue, Suite 500
The Hollywood campus interaction and students receive individual Porland, OR 97205
occupies over 21,000 square feet that supports attention to help them reach their potential. Le Cordon Bleu College of Culinary Arts is
the institution’s population, labs and equipment. centrally located and offers immediate access
Physical resources are monitored and evaluated Le Cordon Bleu College of Culinary Arts to a public transportation system. Within the
to stay abreast of industry standards. in Minneapolis/St. Paul main campus’ approximately 39,023 square
Totaling 70,000 square feet, the campus of feet, including nine kitchen classrooms
The Hollywood campus’s facilities consist of Le Cordon Bleu College of Culinary Arts in (including two demonstration labs) and four
classrooms for its specialized instructional Minneapolis/St. Paul, MN is in Mendota Heights, lecture rooms. Kitchen labs are equipped
needs as well as general purpose classroom Minnesota near the Mall of America and the with food preparation equipment found in
and a Learning Resource Center. Classroom Minneapolis/St. Paul International Airport. Our the industry. A wide range of small wares are
types include: Culinary labs, pâtisserie and campus is located at: provided for the students’ use in practicing a
baking labs, an academic classroom, and 1315 Mendota Heights Road variety of culinary and baking and pastry skills
demo lab. Classrooms are equipped with Mendota Heights, MN, 55120 and techniques. The programs are supported
industry current equipment directly related It is located near major highways and public by food storage facilities that reflect those
to the curriculum such as projectors, screens, transportation, and parking is available to found in the industry.
white boards, ice cream machines, mixers, college students. Kitchen labs are equipped
ranges, ovens etc. with stoves, ovens, and food-preparation Le Cordon Bleu College of Culinary Arts
equipment found in the industry. A wide range in Sacramento
of small wares are provided for students´ use in The Le Cordon Bleu College of Culinary Arts
in Las Vegas
practicing various culinary skills and techniques. facility has the following features:
The educational facility and administrative
offices of the college are located in a Le Cordon Bleu College of Culinary Arts • Kitchen Labs featuring industry-current
convenient suburban setting, just minutes in Orlando culinary equipment.
from the Las Vegas “Strip”. The campus The campus facilities and the equipment • A multi-purpose room for use in new
location is adjacent to major throughways used comply with all federal, state and local student orientation, college and public
and is accessible from all parts of the metro ordinances and regulations including those events, on-site recruitment, lectures, and
area. Housing, public transportation and related to fire safety, building safety and special classes.
nearby shopping malls allow the students to health. The campus occupies approximately
live, commute and work nearby. The campus • A student area and resource center.
80,000 square feet, conveniently located near
occupies more than 55,000 square feet in a John Young Parkway, Sand Lake Road, I-4, • Office space for administrative and support
freestanding facility with ample parking. and the Beachline Expressway. The campus is staff.
near public transportation lines, and parking
Le Cordon Bleu College of Culinary Arts • Ample storage space for files and supplies.
is available to students at no charge. The
in Miami
campus is located close to downtown Orlando, All courses, with the exception of the
International Drive, the Florida Mall, the Millenia Externship, are conducted at this location:
only twenty minutes away from the heart of
Mall, all major theme parks, and the Orlando 2540 Del Paso Road
Miami and from downtown Ft. Lauderdale.
International Airport. Kitchen labs are equipped Sacramento, CA 95834
The Campus consists of approximately 60,000
with stoves, ovens, and food preparation
square feet of kitchen labs and classrooms.
equipment commonly found in the industry. Le Cordon Bleu College of Culinary Arts
Our labs feature industry-current commercial
A wide range of small wares are provided for in Scottsdale
equipment and are designed for maximum
the students’ use in practicing a variety of Camelback Campus
efficiency, learning and comfort. They offer
culinary skills and techniques. The programs are The campus is housed in a former country club
a great proving ground to replicate the kind
supported by food storage facilities that reflect setting against the beautiful backdrop that
of fast-paced environment our graduates can
those found in the industry.
119
overlooks Camelback Mountain, a well-known Hours of Operation, Instructional supervision and guidance, which promotes
landmark in the high-end resort destination Hours & Class Scheduling confidence and support.
of the Phoenix Metropolitan area. Camelback Le Cordon Bleu College of Culinary Arts
Laboratory Classes – Students attend
Campus houses administrative offices, and California Culinary Academy hours of
laboratory classes for their program with class
numerous classrooms, and kitchens. operation are 9:00 AM to 8:00 PM, Monday
sizes not to exceed 40 students.
through Thursday and 9:00 AM to 5:00 PM on
Skybridge Facility Friday, unless posted otherwise. Instructional Lecture Classes – Students attend lecture
The Skybridge facility is an expansion of the Hours of operation are from 6:00 AM to 10:35 classes for their program with class sizes not to
Camelback Main Campus. It is located in PM, Monday through Friday. exceed 50 students.
bustling Old Town Scottsdale, Arizona, minutes
away from the main campus. It provides a An instructional hour is defined as each School Closing Information –
stunning panorama of Scottsdale’s popular 5th scheduled 50-minute period. General Information
Avenue shops and internationally acclaimed All student schedules are issued at the Scheduled school closings can be found in the
tourist district. Skybridge Campus houses discretion of Le Cordon Bleu College of academic calendar. In the event of a weather
administrative offices, numerous classrooms, Culinary Arts. Student work schedules must related closing, students will be notified via a
kitchens, the main library, and Technique, a be made around assigned class hours. Courses global alert system that contacts their email
student-run restaurant. are normally scheduled to begin six-week and phone numbers provided to the school.
intervals. Le Cordon Bleu College of Culinary
Le Cordon Bleu College of Culinary Arts Arts and California Culinary Academy reserve Le Cordon Bleu College of Culinary Arts
in Seattle the right to change, delete or schedule Inc., a Private, Two-Year College – Boston
The Le Cordon Bleu College of Culinary Arts additional courses whenever necessary. School Closing Information
facility has the following features: To accommodate the changing industry Because of the accelerated nature of the
• Kitchen labs featuring industry-current environment, Le Cordon Bleu College of program, Le Cordon Bleu College of Culinary
culinary equipment. Culinary Arts and California Culinary Academy Arts rarely closes due to inclement weather. If
reserve the right to alter or substitute courses the College is to be closed due to inclement
• A resource center. whenever necessary. Changes will not weather or other emergency; the information
• Office space for administrative and support negatively affect currently enrolled students. will be posted on the Student Portal and on
staff. the College Information Hotline which can
Schedule of Course Offerings be reached at (617) 218-8005. Additionally,
• Ample storage space for files and supplies. The chief academic officer or designee is (as long as all current student information
responsible for developing schedules of is available to the College), students will be
course offerings each block and making notified by an alert system via phone, text
in St. Louis
them available to all necessary parties. Not and/or email.
all courses may be offered every module/
located at:
block. Last minute changes to schedules are Le Cordon Bleu College of Culinary Arts
7898 Veteran’s Memorial Parkway
to be avoided whenever possible, but may be in Minneapolis/St. Paul
St. Peters, MO 63376
necessary to accommodate staffing and class
The facility has the following features: School Closing Information
size. The chief academic officer or designee
Le Cordon Bleu College of Culinary Arts makes
• Kitchen Labs featuring industry-current is responsible for making the final decision to
every effort to maintain regularly scheduled
culinary equipment. add, cancel, combine or split courses based
classes, however, if circumstances arise that
on enrollment, academic effectiveness and
• A student area and resource center. force us to cancel classes we will utilize the
other factors. Students will be given prompt
school’s Emergency Notification System (ENS).
• Office space for administrative and support notification of schedule changes.
Students will receive a recorded message
staff. via telephone from the school indicating the
Class Size
• Storage space for files and supplies. cancellation of classes as well as an e-mail
The skills needed for a particular program are
message. In the case of inclement weather,
• Designated conference and copy/workroom. reinforced with relevant instruction. Le Cordon
information about school closings can be
Bleu College of Culinary Arts and California
found in the Student Handbook.
Culinary Academy instructors provide
120
Le Cordon Bleu College of Culinary Arts regarding grades or sexual harassment, which are the matter. The President will render his/her
in Seattle addressed in other sections of this catalog. decision in writing within ten (10) business
days after concluding his/her investigation,
School Closing Information Le Cordon Bleu College of Culinary Arts
setting out the President’s findings,
In the event of an emergency in which the or California Culinary Academy and the
conclusions, and reasoning. The President’s
school would be closed, students, faculty and student agree to participate in good faith
decision will be final. The student’s written
staff will be notified by email and text message in this grievance procedure. We will receive
complaint, together with the President’s
through the Global Alert Link contact system. all information submitted by the student
decision, will become a permanent part of the
concerning a grievance in strict confidence
Le Cordon Bleu College of Culinary Arts files of the parties involved.
and we and the student agree to maintain
in St. Louis confidentiality in the grievance procedures. No
General
School Closing Information reprisals of any kind will be taken by any party
This grievance procedure is designed to
Le Cordon Bleu College of Culinary Arts makes of interest or by any member of the Le Cordon
address problems promptly and without
every effort to maintain regularly scheduled Bleu College of Culinary Arts or California
undue delay. In order to achieve that,
classes, however, if circumstances arise that Culinary Academy administration against
the student must initiate Step 1 within
force us to cancel classes we will utilize the any party involved. We will investigate all
ten (10) business days of the incident or
school’s Emergency Notification System (ENS). complaints or grievances fully and promptly.
circumstance(s) giving rise to the complaint,
Students will receive a recorded message So long as the student pursues this grievance
and must initiate each other Step within ten
via telephone from the school indicating the procedure to its conclusion, the period during
(10) business days after receiving a response
cancellation of classes as well as an e-mail which the student is pursuing this process will
or if more than twenty (20) business days have
message. In the case of inclement weather, not count toward any statute of limitations
passed with no response. If the student fails to
the school closure will be reported to the local relating to the student’s claims.
take any of the steps in this procedure within
FOX television affiliate KTVI. Step 1 – Grievances or complaints involving the required time frames, then the student will
an individual instructor or staff member be deemed to have accepted the resolution
Grievance Policy last proposed by Le Cordon Bleu College of
should first be discussed with the individual
Internal Grievance Policy involved. Grievances or complaints involving Culinary Arts or California Culinary Academy.
Many student complaints can be resolved a policy or class should first be discussed with If the school fails to act within the time frames
through discussion with the appropriate the individual enforcing that policy, the class described in this procedure, then the student
instructor or staff member and the use of instructor, or the Lead Instructor. Alternatively, may elect to forgo any further steps in the
this grievance procedure, and we encourage the student may submit the complaint to the grievance procedure and choose to go directly
students to make contact at the first indication campus Executive Chef. to arbitration as provided in the student’s
of a problem or concern. Enrollment Agreement. The time periods set
Step 2 – If the matter is not resolved to the
forth in these procedures can be extended by
This section describes the steps the student student’s satisfaction in Step 1, the student
mutual consent of Le Cordon Bleu College of
should follow so that the problem can be fully may submit a written, dated and signed
Culinary Arts or California Culinary Academy
and fairly investigated and addressed. The statement of the grievance or complaint and
and the student.
student will not be bound by any resolution a description of the actions that have taken
unless the student agrees to accept it. If place thus far to the next level of authority Students may also contact the following
the student does not accept a proposed directly or through the President. agencies:
conclusion or resolution, then the student may
Step 3 – If the matter is not resolved to the The Accrediting Council for Independent
pursue the matter in arbitration as provided
student’s satisfaction in Step 2, the student’s Colleges and Schools (ACICS)
for in the student’s Enrollment Agreement.
next step is to submit a written, dated and 750 First Street, NE Suite 980
However, the student must pursue his or her
signed statement to the campus President. Washington, DC 20002-4241
claim through this grievance procedure first.
Within five (5) days of the President’s receipt Phone: (202) 336-6780
Please note that this grievance procedure is intended of the written statement, the President will
The Accrediting Commission of Career
for problems concerning a student’s recruitment, arrange to preliminarily meet with the student
Schools and Colleges (ACCSC)
enrollment, attendance, education, financial aid to discuss the grievance, and the President will
2101 Wilson Blvd., Suite 302
assistance, or career service assistance, or the thereafter conduct an investigation, including
Arlington, VA 22201
educational process or other school matters. It providing the student with a full and fair
Phone: (703) 247-4212
does not apply to student complaints or grievances opportunity to present evidence relevant to
121
The American Culinary Federation For the Le Cordon Bleu campuses in: Miami, Arizona State Board for Private Postsecondary
(ACFEFAC) Orlando Education
180 Center Place Way At any time, if a student has a concern, 1400 W. Washington, Room 260
St. Augustine, FL 32905 grievance, or complaint about the institution, Phoenix, Arizona 85008
Phone: (904) 824-4468 or (800) 624-9458 the student may contact: Phone: (602) 542-5709
www.azppse.gov
A copy of the Commission’s Complaint Form is Commission for Independent Education
available at the school and may be obtained Florida Department of Education Le Cordon Bleu College of Culinary Arts
by contacting the Executive Chef. 325 West Gaines Street, Suite 1414 in Seattle
Tallahassee, Florida 32399-0400 Workforce Training and Education
California Culinary Academy and for Phone: (850) 245-3200 or (888) 224-6684 Coordinating Board
the Le Cordon Bleu campuses in: www.fldoe.org/cie/ 128 Tenth Avenue SW
Los Angeles, Sacramento
P.O. Box 43105
The student may also contact the Bureau for Le Cordon Bleu College of Culinary Arts
Olympia, Washington 98504-3105
Private Postsecondary Education in Minneapolis/St. Paul
Phone: (360) 753-5662
P.O. Box 980818 Students may also contact the:
Sacramento, CA 95798-0818 Minnesota Office of Higher Education Le Cordon Bleu College of Culinary Arts
Phone: (888) 370-7589 1450 Energy Park Drive, Suite 350 in St. Louis
Fax: (916) 263-1897 St. Paul, MN 55108-5277 The student may also file a complaint with the:
www.bppe.ca.gov Missouri Department of Higher Education (MDHE)
Wisconsin residents may contact the:
Wisconsin Educational Approval Board 3515 Amazonas Drive
30 W. Mifflin St., P.O. Box 8696 Jefferson City, MO 65109
in Atlanta
Madison, WI 53708-8986 Phone: (573) 751-2361
The student may also file a complaint directly
with the Nonpublic Postsecondary Education
Le Cordon Bleu College of Culinary Arts Leave of Absence
Commission at any time. The student may
in Portland An approved Leave of Absence (LOA) is
contact the Nonpublic Postsecondary
Students aggrieved by action of the school a temporary interruption in a student’s
Education Commission for further details at :
should attempt to resolve these problems education for a specific period of time in an
Nonpublic Postsecondary Education
with appropriate school officials. Should this ongoing program when a student is not in
Commission (NPEC)
procedure fail students may contact: academic attendance.
2082 East Exchange Place, Suite 220
Tucker, GA 30084 The student may also file a complaint with Leave of Absence Conditions
Phone: (770) 414-3300 the Oregon Office of Degree Authorization, The following conditions may be considered:
Oregon Student Assistance Commission
Le Cordon Bleu College of Culinary Arts 1500 Valley River Drive, #100 • Medical (including pregnancy)
Inc., a Private, Two-Year College – Boston Eugene, OR 97401 • Family Care (childcare issues, loss of family
The student may also contact the Phone: (541) 687-7452 member or unexpected medical care of
Massachusetts Board of Higher Education at family)
Workforce Training and Education
One Ashburton Place, Room 1401
Coordinating Board • Military Duty
Boston, MA 02108-1696
128 Tenth Avenue SW
Phone: (617) 994-6950 • Jury Duty
P.O. Box 43105
Le Cordon Bleu College of Culinary Arts in Olympia, Washington 98504-3105 • Temporary Job Assignment
Las Vegas Phone: (360) 753-5662
The following requirements apply:
Commission on Postsecondary Education
Le Cordon Bleu College of Culinary Arts A student may be granted a Leave of Absence
3663 East Sunset Road Suite 202
in Scottsdale (LOA) if:
Las Vegas, Nevada 89120
The student also may file a complaint with the
Phone: (702) 486-7330 • A LOA request is submitted in writing
Arizona State Board for Private Postsecondary
Fax: (702) 486-7340 which includes the reason for the request
Education. The student must contact the
http://www.cpe.state.nv.us/ prior to the leave of absence. If unforeseen
State Board for further details. Please direct all
inquiries to: circumstances prevent the student from
122
providing a prior written request, the 2. The right to request the amendment of official in performing his or her tasks. A school
institution may grant the student’s request the student’s education records that the official has a legitimate educational interest
if the institution documents its decision and student believes is inaccurate, misleading, if the official needs to review an education
collects the written request within 21 days or otherwise in violation of the student’s record in order to fulfill his or her professional
of their last date of attendance. privacy rights under FERPA. responsibilities for the institution.
• The total time requested off must not A student who wishes to ask the school Parental access to a student’s record will
exceed 180 days (cumulative) in any to amend a record should write to the be allowed by Le Cordon Bleu College of
consecutive 12-month period. President, clearly identify the part of the Culinary Arts or California Culinary Academy
record the student wants changed, and without prior consent if:
Failure to return from an approved leave
specify why it should be changed. a) the student has violated a law or the
of absence may have an impact on loan
institution’s rules or policies governing
repayment, including exhaustion of some or If the school decides not to amend the record
alcohol or substance abuse, if the student
all of the grace period. The Financial Aid Office as requested, the school will notify the student
is under 21 years old; or
will provide an explanation of the possible in writing of the decision and the student’s
b) the information is needed to protect
impact on loan repayment if an approval right to a hearing re¬garding the request for
the health or safety of the student or other
for an LOA is issued. Students receiving an amendment. Additional information regarding
individuals in an emergency.
LOA may not receive further financial aid the hearing procedures will be provided to the
disbursements until returning to active status. student when notified of the right to a hearing. Upon request, the school also discloses
education records without consent to
3. The right to provide written consent before
Le Cordon Bleu College of officials of another school in which a student
Culinary Arts/California Culinary seeks or intends to enroll.
or California Culinary Academy discloses
Academy Family Educational
personally identifiable information from 4. The right to file a complaint with the U.S.
Rights and Privacy Act Notice
the student’s education records, except to Department of Education concerning
The Family Educational Rights and Privacy Act
the extent that FERPA authorizes disclosure alleged failures by Le Cordon Bleu College
(FERPA) afford eligible students certain rights
without consent. of Culinary Arts or California Culinary
with respect to their education records. An
Academy to comply with the requirements
“eligible student” under FERPA is a student who The school discloses education records
is 18 years of age or older or who attends a without a student’s prior written consent
of FERPA. The name and address of the
postsecondary institution. These rights include: under the FERPA exception for disclosure
Office that administers FERPA is:
to school officials with legitimate
1. The right to inspect and review the
educational interests. A school official is Family Policy Compliance Office
student’s education records within 45
a person employed by the institution in U.S. Department of Education
days after the day Le Cordon Bleu College
an administrative, supervisory, academic, 400 Maryland Avenue, SW
of Culinary Arts or California Culinary
research, or support staff position (including Washington, DC 20202
Academy receives a request for access. A
law enforcement unit personnel and health
student should obtain a Request to Inspect Below is a listing of the disclosures that
staff); a person serving on the board of
and Review Education Records form from postsecondary institutions may make
trustees; or a student serving on an official
the portal and submit to the President, a without consent:
committee, such as a disciplinary or grievance
written request that identifies the record(s)
committee. A school official also may FERPA permits the disclosure of education
the student wishes to inspect. The school
include a volunteer or contractor outside of records, without consent of the student, if the
official will make arrangements for access
Le Cordon Bleu College of Culinary Arts or disclosure meets certain conditions found in
and notify the student of the time and
California Culinary Academy who performs the FERPA regulations. Except for disclosures to
place where the records may be inspected.
an institutional service of function for which school officials, disclosures related to some judicial
Students are not entitled to inspect and
the school would otherwise use its own orders or lawfully issued subpoenas, disclosures
review financial records of their parents.
employees and who is under the direct control of directory information, and disclosures to the
If the records are not maintained by the
of the school with respect to the use and student, FERPA regulations requires the institution
school official to whom the request was
maintenance of the education records, such to record the disclosure. Eligible students have
submitted, that official shall advise the
as an attorney, auditor, or collection agent or a a right to inspect and review the record of
student of the correct official to whom
student volunteering to assist another school disclosures. A postsecondary institution may
the request should be addressed.
disclose education records without obtaining
123
prior written consent of the student in the • To comply with a judicial order or lawfully Reasonable Accommodations
following instances: issued subpoena. Policy – Individuals with
• To appropriate officials in connection with a
Disabilities
• To other school officials, including teachers,
within Le Cordon Bleu College of Culinary health or safety emergency.
and California Culinary Academy do not
Arts or California Culinary Academy
• Information the school has designated as discriminate against individuals on the
whom the school has determined to have
“directory information” may be released basis of physical or mental disability and is
legitimate educational interests. This includes
at the school’s discretion. Le Cordon Bleu fully committed to providing reasonable
contractors, consultants, volunteers, or other
College of Culinary Arts or California accommodations, including appropriate
parties to whom the school has outsourced
Culinary Academy have defined directory auxiliary aids and services, to qualified
institutional services or functions.
information as the student’s name, individuals with a disability, unless providing
• To officials of another school where the address(es), telephone number(s), e-mail such accommodations would result in an
student seeks or intends to enroll, or address, birth date and place, program undue burden or fundamentally alter the
where the student is already enrolled if the undertaken, dates of attendance, honors nature of the relevant program, benefit, or
disclosure is for purposes related to the and awards, photographs and credential service provided by Le Cordon Bleu College of
student’s enrollment or transfer. awarded. If a student does not want his or Culinary Arts or California Culinary Academy.
her directory information to be released to To request an auxiliary aid or service please
• To authorized representatives of the U. S.
third parties without the student’s consent, contact the Regulatory Operations Consultant
Comptroller General, the U. S. Attorney General,
the student must present such a request in or the Executive Chef at the institution.
the U.S. Secretary of Education, or State and
writing to the President within 45 days of
local educational authorities, such as a State Individuals requesting an auxiliary aid or
the student’s enrollment or by such later
postsecondary authority that is responsible for service will need to complete an Application
date as the institution may specify. Under no
supervising the institution’s State-supported for Auxiliary Aid. To enable Le Cordon Bleu
circumstance may the student use the right
education programs. Disclosures under College of Culinary Arts or California Culinary
to opt out to prevent the institution from
this provision may be made, in connection Academy to timely provide an auxiliary
disclosing that student’s name, electronic
with an audit or evaluation of Federal- or aid or service, Le Cordon Bleu College of
identifier, or institutional e-mail address in a
State-supported education programs, or Culinary Arts or California Culinary Academy
class in which the student is enrolled.
for the enforcement of or compliance with request that individuals complete and submit
Federal legal requirements that relate to • To a victim of an alleged perpetrator of the Application for Auxiliary Aid six weeks
those programs. These entities may make a crime of violence or a non-forcible sex before the first day of classes, or as soon as
further disclosures to outside entities that offense. The disclosure may only include the practicable. Disagreements regarding an
are designated by them as their authorized final results of the disciplinary proceeding appropriate auxiliary aid and alleged
representatives to conduct any audit, with respect to that alleged crime or violations of this policy may be raised
evaluation, or enforcement or compliance offense, regardless of the finding. pursuant to Le Cordon Bleu College of
activity on their behalf. In connection with Culinary Arts’ or California Culinary
• To the general public, the final results of
financial aid for which the student has applied Academy’s grievance procedures.
a disciplinary proceeding if the school
or which the student has received, if the
determines the student is an alleged
information is necessary to determine eligibility School Policies
perpetrator of a crime of violence or non-
for the aid, determine the amount of the aid, Students are expected to be familiar with
forcible sex offense and the student has
determine the conditions of the aid, or enforce the information presented in this school
committed a violation of the school’s rules
the terms and conditions of the aid. catalog, in any supplements and addenda to
or policies with respect to the allegation
the catalog, and with all school policies. By
• To organizations conducting studies for, made against him or her. To parents of a
enrolling in Le Cordon Bleu College of Culinary
or on behalf of, the school, in order to: student regarding the student’s violation
Arts or California Culinary Academy, students
(a) develop, validate, or administer of any Federal, State, or local law, or of any
agree to accept and abide by the terms stated
predictive tests; (b) administer student rule or policy of the school, governing the
in this catalog and all school policies. If there
aid programs; or (c) improve instruction. use or possession of alcohol or a controlled
is any conflict between any statement in this
To accrediting organizations to carry out substance if the school determines the
catalog and the enrollment agreement signed
their accrediting functions. student committed a disciplinary violation and
by the student, the provision in the enrollment
the student is under the age of twenty-one.
agreement controls and is binding.
124
Responsibility for Personal Unlawful Harassment Policy

Property Le Cordon Bleu College of Culinary Arts and
Le Cordon Bleu College of Culinary Arts and California Culinary Academy are committed
California Culinary Academy assume no to the policy that all members of the school’s
responsibility for loss or damage to personal community, including its faculty, students,
property through fire, theft, or other causes. and staff, have the right to be free from sexual
harassment by any other member of the
Termination Policy school’s community. Should a student feel that
The Le Cordon Bleu College of Culinary Arts he/she has been sexually harassed; the student
and California Culinary Academy reserve should immediately inform the President and/
the right to dismiss a student for any of or the Executive Chef.
the following reasons: failure to maintain
Sexual harassment refers to, among other
satisfactory academic progress, failure to
things, sexual conduct that is unwelcome,
pay school fees and/or tuition by applicable
offensive, or undesirable to the recipient,
deadlines, disruptive behavior, posing a
including unwanted sexual advances.
danger to the health or welfare of students or
other members of the Le Cordon Bleu College All students and employees must be allowed
of Culinary Arts or California Culinary Academy to work and study in an environment free from
community, or failure to comply with the unsolicited and unwelcome sexual overtures
policies and procedures of the Le Cordon Bleu and advances. Unlawful sexual harassment will
College of Culinary Arts or California Culinary not be tolerated.
Academy. Any unpaid balance for tuition,
fees and supplies becomes due and payable Catalog Addendum
immediately upon a student’s dismissal from See the catalog addendum for current
the school. The institution will also determine information related to the school calendar, tuition
if any Title IV funds need to be returned (see and fees, listing of faculty, and other updates.
Financial Information section of this catalog).
125
Notes
126
Notes
127
This catalog is for the
following Le Cordon Bleu
campuses:
Atlanta, GA Portland, OR
1927 Lakeside Parkway 600 SW 10th Avenue, Suite 500
Tucker, GA 30084 Portland, OR 97205
866.315.CHEF [2433] 888.848.3202
Boston, MA Sacramento, CA
Le Cordon Bleu College of Culinary Arts, 2450 Del Paso Road
Inc. A Private, Two-Year College Sacramento, CA 95834
215 First Street 916.830.6220
Cambridge, MA 02142
888.522.8550 San Francisco, CA
Las Vegas, NV 350 Rhode Island Street
1451 Center Crossing Road San Francisco, CA 94103
Las Vegas, NV 89144 800.229.CHEF [2433]
866.450.CHEF [2433]
Scottsdale, AZ
Los Angeles, CA 8100 E. Camelback Road
Pasadena campus: Suite 1001
530 East Colorado Blvd. Scottsdale, AZ 85251
Pasadena, CA 91101 800.848.CHEF [2433]
Hollywood campus:
Seattle, WA
6370 West Sunset Blvd.
360 Corporate Drive North
Hollywood, CA 90028
Tukwila, WA 98188
888.900.CHEF [2433]
866.863.2580
Miami, FL
St. Louis, MO
3221 Enterprise Way
7898 Veteran’s Memorial
Miramar, FL 33025
Parkway
866.762.CHEF [2433]
St. Peters, MO 63376
Minneapolis/St. Paul, MN 866.863.2061
1315 Mendota Heights Road
Online
Mendota Heights, MN 55120
888.557.4222
800.528.4575
Orlando, FL
8511 Commodity Circle
Orlando, FL 32819
866.622.CHEF [2433]

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1

Effective 08/2012 REQ0721425

01/16/12.............................Martin Luther King Jr. Day

Effective 08/2012 REQ0721425

Staff and Faculty

Campus Director of Admissions

Campus Director of Career Services

Business Office Manager

Manager of Purchasing and Facilities

Effective 08/2012 REQ0721425

Adrian Day Murcheson

Richard Jensen, Executive Chef

Eric Veldman Miller, Lead Instructor

Effective 08/2012 REQ0721425

Effective 08/2012 REQ0721425

Tuition and Fees

* Mandatory fee for which student financial aid cannot be used.

Effective 08/2012 REQ0721425

1. The school closed before the course of instruction was completed.

$5 - Transcript (electronic or paper) requested electronically through Docufide

Financial Aid is available for those who qualify.

Additions and Corrections to 2012-2013 Catalog

Page 94-95 – Le Cordon Bleu Institutional Grant; BLEU Grant

BLEU Grant (effective July 2012)

Effective 08/2012 REQ0721425

Campus Grant Range Grant Budget

Additions and Corrections to 2012-2013 Catalog

Effective 08/2012 REQ0721425

2012 - 2013 catalog

Executive Officers/Board of Directors 11 Associate of Occupational Studies

Program Offerings Financial Aid Information ­Student Services Information

Le Cordon bleu in north america

Chef Ferdinand Metz, CMC, WCMC, AAC

Chef Edward G. Leonard, CMC, WGMC, AAC

Chef Edward G. Leonard

Le Cordon Bleu – an international passport since 1895

The Rich Heritage of Le Cordon Bleu

About Le Cordon Bleu

LCBK122 – International Pâtisserie, LCBK250/LCBK252 – Externship I

LCBK222 – Centerpiece and Cake

Associate of Applied Science Degree in

Core Curriculum Requirements

General Education Requirements

Upon satisfactory completion of the specified 101 quarter-credit hours,

Course Descriptions For programs offered at: Boston

LCBK101 – Introduction to Pâtisserie LCBK120 – International Pâtisserie, LCBK250 – Externship I

Associate of Occupational Studies Degree in

Core Curriculum Requirements

General Education Requirements

For the Associate of Occupational Studies Degree offered at:

Course Numbering System GEN113 – Fundamentals of Oral GEN153 – Software Applications

LCBC230 – Contemporary Cuisine LCBC250 – Externship I

Associate of Occupational Studies Degree in

Core Curriculum Requirements

General Education Requirements

Associate of Occupational Studies Degree in

Core Curriculum Requirements

General Education Requirements

For the Associate of Occupational Science Degree programs offered at:

LCBK250 – Externship I GEN132 – English Composition

GEN122 – Applied Math

Page Intentionally Left Blank.

Associate in Science Degree in

Program Offerings Financial Aid Information Student Services Information