Le Cordon Bleu College Of Culinary Arts Atlanta

Highlights

• Affiliated with the renowned Paris-based Le Cordon Bleu Culinary Programs
• Students receive hands-on training in classic and modern culinary arts
• Practical experience is gained in the student-run restaurant, Lumiere
• Nationally accredited by the Accrediting Commission of Career Schools and Colleges of Technology

About the School

Coursework is designed to ready students for careers in the international food service industry.

Academic Programs

Students are taught the theoretical concepts and the practical applications of culinary techniques. Working in modern equipped labs, students learn by doing. Graduates receive the widely recognized Le Cordon Bleu Diplôme in addition to their Associate Degree.

Programs include:

• Associate of Occupational Science Degree Program in Le Cordon Bleu Culinary Arts – The curriculum covers a wide range of culinary proficiencies. Students learn classical cooking methods as well as the qualitative aspects of food preparation, including nutrition and sanitation.
• Certificate Program in Le Cordon Bleu Patisserie and Baking – Coursework is designed to give students the groundwork necessary to become expert bakers or pastry chefs. Participants in the program receive instruction on fundamental baking skills as well as decorating and presentation techniques.

Learning Options

Programs start several times during the year.

Students learn in commercial kitchens outfitted with state-of-the-art equipment. Hands-on experience is available in labs and in the school's student-run restaurant, Lumiere.

Faculty

The professional chef instructors that make up the faculty represent the international culinary community. Combined they have more than 475 years of experience and expertise to share with students.

Student Life

The Department of Career Services can help students obtain part-time employment in conjunction with their culinary studies. The department also helps pending graduates prepare for careers with resume writing assistance, interviewing skills coaching, and development of networking techniques.

The student body is made up of commuters and those who find nearby off-campus housing.

Admissions and Financial Aid

Applicants need to have a high school diploma and GED. All candidates are required to go through an interview process where the admissions staff gauges an applicant's commitment to become a professional chef or a food industry leader.

Financial aid is available for those who qualify. The school's financial aid office will help students through the application process to help applicants potential obtain government grants, student loans and scholarships. Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures.