Le Cordon Bleu Schools North America
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Highlights
- Part of world's largest hospitality education institution
- More than a dozen campuses across the United States
- Degree and certification programs in Culinary, Patisserie and Baking, and Hospitality and Restaurant Management
- Hands-on education in modern kitchens, fully equipped labs, and student-run restaurants
About the School
Le Cordon Bleu Schools North America combines classical French techniques with modern American technology. Le Cordon Bleu (French for "blue ribbon") was founded as a culinary institute in Paris in 1895. In the late 1800s, a collection of recipes called La Cuisiniere Cordon Bleu were published with much fanfare. The book's success inspired the publisher to open a cooking school with the Cordon Bleu designation. The school is now the largest educational institution for hospitality management and culinary arts in the world, serving over 20,000 students annually in over 25 schools in five continents.
The schools provides curriculum that prepare students for professional entry- to mid-level opportunities in the food service and hospitality industry by providing personalized, hands-on training in the classic and modern culinary arts. Le Cordon Bleu Schools have programs that include Culinary Arts, Patisserie and Baking Arts, and Hospitality and Restaurant Management. Schools provide an array of Certificate and Associate Degree, the offerings vary by campus.
Each school strives to create an innovative environment that focuses on a student's educational and personal development and inspires them to realize their creative potential.
How the Le Cordon Bleu Schools Prepare Future Chefs
A Promotional Video from the School
A graduate, a restaurant owner, and a school instructor discuss how the programs at Le Cordon Bleu Schools are based on a foundation of tradition and innovation. Created by Le Cordon Bleu Schools.
Academic Programs
The schools offer culinary training programs which cover a full spectrum of subjects, from basic cooking skills and baking, to the art of butchering, to purchasing and cost control. Students can learn about both the kitchen and the dining room operations of the food service business.
Program availability can vary by location. Program tracks include:
- Le Cordon Bleu Culinary Arts – This track covers basic cookery, culinary arts concepts, baking and pastry, nutrition, hospitality management and food and beverage cost control. The curriculum requires that all students participate in an "externship." "Externships" provide students with real-world experience in the food service industry and helps to prepare them for careers in the culinary arts.
- Le Cordon Bleu Patisserie and Baking Arts – Patisserie and baking methods are taught to encourage students to develop their own unique style. Coursework covers the range of techniques from traditional and classic baking and pastry to the most contemporary innovations in the field.
- Le Cordon Bleu Hospitality and Restaurant Management – Through practical, real-world education students will learn to close the gap between front and back of the house (kitchen and the dining room) from a management perspective. Concepts covered include Hospitality and Restaurant Operations, Hospitality Marketing, Professional Communication, and Le Cordon Bleu Cuisine.
Learning Options
The curriculum can take students from the classroom, modern laboratories, and fully equipped kitchens to a student run on-campus restaurant and "externships" to help pending graduates gain hands-on real-world experience.
Faculty
Le Cordon Bleu Schools North America taps industry professional chefs and hospitality experts to teach classes at the school. Educators are hired not just for their industry skills but also for their ability to foster and nurture students and for their capacity to encourage students to uncover their creative potential.
Student Life
Le Cordon Bleu Schools North America does not offer housing; however, schools may have arrangements that help place students in area apartments or houses.
With opportunities to congregate in the library, the campus lounge, the student-run restaurants, in the kitchens or during their "externship," students have a chance to develop friendships and to build a post-graduate network of peers and instructors that operate throughout the industry.
Admissions and Financial Aid
Candidates with a passion to work in the food service or hospitality industry are encouraged to apply to Le Cordon Bleu Schools North America. The schools require that students have a high school diploma or its equivalent to enter the program. Individual campuses may stipulate that students go through an interview process to ensure that prospective students are enthusiastic about their education in the field.
Financial aid is available for students who qualify. The school's financial aid office will help applicants navigate the process which may include requests for Federal or Private Loans and Grants, as well as, scholarships and work study programs. Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures.
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Student/Alumni Reviews of This School
To help students evaluate their options, BrainTrack has asked hundreds of students to profile their schools with a review and ratings. See below for a summary of this school and for detailed reviews.
| Category | Average for This School |
|---|---|
| Overall Satisfaction |    |
| Instruction | |
| Facilities | |
| School Reputation | |
| Schedule Flexibility | |
| Alumni Network | |
| Placement Help | |
| Affordability | |
Le Cordon Bleu Schools North America • Chicago, IL
Studying I Received An Associate Of Arts Degree In Culinary Arts (completion in: 2006)
• 9/6/2011
"I love the class experiences and relationships I developed while attending school. I've spent the past five years doing something I love, as the direct result of attending Le Cordon Bleu."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | For anyone who wants a career in the culinary industry I would fully recommend my school. The training and the industry connections make it a great choice for culinary training. |
| School Reputation | 10 | My first employer and current employer were very high on Cordon Bleu graduates. I have had several job offers that were based on the fact that I'm a Le Cordon Bleu trained chef. |
| Satisfaction With Major | 9 | I decided to get a culinary arts degree to pursue my love love of cooking. I'm retired from the military. The school and instructors were passionate about cooking. They provided world-class instruction. They actually got me hired and working in a five-star restaurant (steak house) while I was still attending school. |
| Instruction | 10 | My instructors were all working chefs with top level experience. They provided real world instruction and skills training. |
| Cost | 3 | The tuition was expensive, compared to other culinary schools, but the instruction was worth the extra expense. Since I already had a bachelors degree the only financial aid I received was loans, totaling $35,000. |
| Schedule Flexibility | 8 | I never had an issue getting classes in the time frame I needed, since I was working full-time while attending school. I never talked with any of my classmates who had problems with class times or schedules. |
| Academic Facilities | 10 | The campus is in an excellent location in Chicago, downtown West Loop. The facilities were all top notch and new. All of the campus buildings are within walking distance of each other in a secure area with lighted parking. |
| Social Life | 8 | The social experience was good. There were social activities and class dining out nights. Since I was attending evening classes I wasn't involved in many of the daytime activities, but there was plenty offered for part-timers as well. |
| Placement Services | 10 | The job placement office sent me on interviews prior to graduation and was instrumental in me landing a position at a five-star steak house in downtown Chicago. They ensure that you were ready for the interview process, not just filling out applications. |
| Alumni Network | 9 | Networking with alumni and working with job placement office helped me get hired prior to graduation, and my direct supervisor was a Cordon Bleu grad. |
Le Cordon Bleu Schools North America • Portland, OR
Studying Culinary Arts (completion in: 2006)
• 8/28/2011
"I consider my attendance one of the most rewarding experiences of my life. However, I often wish I had not incurred so much debt. If I had to do it over I would attend a community college or find a job willing to train me."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | I would recommend a community college program or on the job training. The cost of attending a Le Cordon Bleu school is too high. |
| School Reputation | 5 | Some employers I've spoken with show no preference to Le Cordon Bleu over a community college. Others I've spoken to prefer to hire experienced workers over educated ones. |
| Satisfaction With Major | 7 | The instructors were very knowledgeable. The school also provides plenty of opportunities to experiment with flavors and techniques. |
| Instruction | 7 | I learned a great deal about a variety of topics. I have rarely encountered a dish I don't have some experience with. |
| Cost | 2 | The education was very rewarding, but the cost of attendance is far too high. |
| Schedule Flexibility | 5 | The school offered a morning and nighttime class. This was convenient, but no more so than any other school. |
| Academic Facilities | 8 | The school had an excellent library. It also had a very good computer lab. |
| Social Life | 6 | I made many friends while attending. The school didn't host many social events, but Portland is a very lively city and there was plenty to do. |
| Placement Services | 7 | I was hired on during my externship. This led to a very good job. |
| Alumni Network | 5 | I built a network of friends while attending. I have not heard from the school since graduation. |
Le Cordon Bleu Schools North America • Las Angeles, CA
Studying Culinary Arts (completion in: I didn't complete my degree)
• 9/7/2011
"It was about what I expected. If the economy was better it would have made it a more rewarding career."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Yes, I would. If you enjoy cooking they are the best in the area. I would just say don't expect a great job right out of the gate. |
| School Reputation | 10 | They have a great reputation among employers. They are known for being at the top of the line. |
| Satisfaction With Major | 5 | The program was average. I was impressed with the facility and through curriculum. The teachers were not too enthusiastic about their work, which was a drawback. |
| Instruction | 5 | The instruction was about average. I was shown very hands on methods; however the passion wasn't there. |
| Cost | 6 | For the projected income the cost was not to overwhelming. It seemed more difficult since jobs are harder to find. |
| Schedule Flexibility | 10 | They did have many class times available, which was a major plus. I was able to work it around my schedule easily. |
| Academic Facilities | 6 | The facilities were wonderful, with large classrooms, lots of materials, etc. The professors and instructors were the only drawback. |
| Social Life | 7 | There was a vibrant social spirit among the students. Dinner nights with food, wine, etc. were common. |
| Placement Services | 4 | Others I knew that attended did not find work, though we are in the middle of a major recession so it is more understandable. |
| Alumni Network | 10 | I did not finish but I hear they did have a large alumni base. I was very pleased others had a positive experience. |
Le Cordon Bleu Schools North America • Portland, OR
Studying Culinary Arts (completion in: 2006)
• 9/5/2011
"Biggest mistake of my life. I hate that place with a passion."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I can't recommend against it strongly enough. My friend is $50,000 in debt and working as a cell-phone salesman for minimum wage after graduating from Western Culinary. |
| School Reputation | 5 | Name recognition got me a job at Safeway. High end bakeries and restaurants never seem to be impressed, though. |
| Satisfaction With Major | 1 | The information was shallow and rushed. We had way too little time to learn or practice as much as we needed. |
| Instruction | 2 | Our teacher was often distant, distracted or unhelpful. She clearly favored some students over others. |
| Cost | 1 | Insanely expensive and useless. Not worth even a fraction of what they charge. |
| Schedule Flexibility | 5 | They at least had night or morning classes. I wish we could've had more than one teacher, though. |
| Academic Facilities | 5 | Kitchens were good-sized and well-equipped. The library was also useful. |
| Social Life | 2 | They hardly ever had any events or clubs. I would've been interested in at least extra practice time on weekends. |
| Placement Services | 2 | Almost everyone I know had a horrible time getting a job after school, and many students don't even end up working in the industry. The school seems to have very few "connections." |
| Alumni Network | 1 | Nonexistent. I haven't heard from them at all since I graduated, not that I would want to. |
Le Cordon Bleu Schools North America • Portland, OR
Studying AAS In Pastry/Baking (completion in: 2006)
• 9/12/2011
"I enjoyed my experience at Western Culinary Institute. The instruction was excellent and the content helped to prepare me for employment in the field. I wish some other areas were covered in the classroom portion of the program that I could apply to other occupations instead of being solely geared toward the restaurant industry."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | I would recommend the program to those who are certain that they will be active in the culinary field for an extended period of time. I would not recommend the program to those who are unsure or would only be interested in working in the culinary field for a short period of time. The program is excellent but is so focused that it would not be a good fit for those who are unsure. I would recommend the certificate programs for anyone who is interested in learning more about Pastry/Baking or Culinary. |
| School Reputation | 9 | My degree has been universally recognized among target employers. The Le Cordon Bleu program has a reputation that precedes it and I felt it gave me an advantage when applying for jobs. The Portland campus made an effort to be involved in the local community and build relationships with employers. |
| Satisfaction With Major | 9 | I loved that the program was designed for hands on participation and felt that the baking instruction was top notch. My instructor and her assistants were extremely knowledgeable and passionate. The classroom portion of the program could have used some improvement, but I appreciate that they provided courses focused on the service industry. |
| Instruction | 9 | Instructors were passionate and engaged. They made an effort to go beyond the material that was covered in the book and provided tips and shared experiences directly from the baking/restaurant industry. They were involved in the local community and made an effort to get students to explore the culinary culture in Portland. |
| Cost | 5 | The cost of the school is reasonable for AAS and certificate programs assuming the student is dedicated to pursuit of employment in the Culinary industry. I felt the cost for Bachelor degree programs was higher than at other institutions. |
| Schedule Flexibility | 5 | I took advantage of the night program in order to fit schooling into my schedule. There was less flexibility in the classroom portion of the course. In order to stay on course to graduate we had to switch to a morning schedule which could prove to be a problem for students pursuing AAS degrees and beyond. This was not explained previous to being enrolled in the program. |
| Academic Facilities | 5 | Baking labs were open daily for students to practice, as was access to ingredients, which was a huge benefit. Computer lab facilities and libraries could use improvement. I rarely used these resources and relied on my own computer and public libraries. |
| Social Life | 7 | The practical portion of the program naturally lends itself to social interaction. Clubs were a part of the school culture and covered various topics directly related to cooking. Clubs involving sports were not a part of the school culture. |
| Placement Services | 7 | I haven't had much experience in dealing with the career services department. I recall that they did come to the classroom to discuss intern placement and had postings available on the school website. |
| Alumni Network | 10 | I felt the administration was supportive and demonstrated proficiency. They were actually so organized that I didn't need to spend a lot of time fixing paperwork or other issues. I think this is very impressive especially for such a large school with a number of programs. |
Le Cordon Bleu Schools North America • Miami, FL
Studying Certificate In Culinary Arts (completion in: I didn't complete my degree)
• 9/18/2011
"I was glad with the education I began to receive, although the financial burden of such a high tuition ($17,550) was cumbersome. The staff was great and very informative and I look forward to finishing my education at this institution at some point."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Yes I would. The reputation the school holds is very high amongst employers. Although the tuition is high, the quality of education is great. |
| School Reputation | 8 | I have heard from many employers that the institution is held in high regard. Also, I know many people who have acquired employment easily due to this institution. |
| Satisfaction With Major | 10 | Great teachers and staff are there to assist you. They provide a great amount of knowledge and experience. |
| Instruction | 10 | The education provided was exceptional. The staff was always available to give you information and guide you. |
| Cost | 4 | The education was great, but the tuition was on the high side. I felt that the tuition was too high for the education we received at times. |
| Schedule Flexibility | 9 | They provided a variety of options to assist with my scheduling. The online option was amazing for distance education. |
| Academic Facilities | 9 | The resources were great. Media options, such as internet and computer space, was adequate. I also found that classroom space and laboratory use was excellent. |
| Social Life | 9 | I had a great experience - the students were great. As for school events, I cannot say much as I did not experience any. |
| Placement Services | 8 | From what I have heard they are very great at assisting with job placement. But since I did not graduate, I didn't see it. |
| Alumni Network | 8 | The support provided was adequate but at times lacking. I can say that staff was very helpful. |
Le Cordon Bleu Schools North America • San Francisco, CA
Studying Baking And Pastry Arts (completion in: 2010)
• 9/9/2011
"I was excited to have such a comprehensive culinary experience. However, the education was not worth the tuition."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | I would not recommend this program because I feel that an on-par education could be obtained at a community college for a much better price. I think that a private program is just too expensive. |
| School Reputation | 4 | Many employers think that Le Cordon Bleu just "pumps" out chefs and diplomas. To them, it is not a "culinary arts" school, but just a low-class vocational school. |
| Satisfaction With Major | 5 | For the amount of money I paid, I feel like I could have found a higher tier culinary school. Services at the school were disorganized. |
| Instruction | 7 | I learned a lot from my teachers, but they were impatient. I would have learned more if I could have had more academic support. |
| Cost | 2 | After graduating, getting a job was so difficult that I knew the degree wasn't worth it. Now I'll be in debt until my fifties when I could have got this job with experience and connections alone. |
| Schedule Flexibility | 5 | I did not pursue an alternative program, so I am not sure of all the scheduling and time options. Classes were intensive and the hours were early and long. |
| Academic Facilities | 1 | I was not offered additional help with the material. Services were very limited, and at most times seemed like just another way to sell you something. |
| Social Life | 2 | Although I did get to eat a lot of unusual food and learn a lot about unique culinary techniques, there were very few organized activities for the students. |
| Placement Services | 2 | It was extremely difficult to get a job after graduation. I relied mostly on word-of-mouth and personal connections I had made during my time in the program. The school did not facilitate these connections. |
| Alumni Network | 3 | The school does not encourage alumni to interact at all. However, going to school helped me get a job because of the people I met. |
Le Cordon Bleu Schools North America • Scottsdale, AZ
Studying Baking And Pastry Arts - Associate's Degree Program (completion in: 2004)
• 9/16/2011
"I was very satisfied. I enjoyed my education."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Yes. If you love to cook or bake and want to do it for the rest of your life, go to Le Cordon Bleu. If not, I'll be happy to bake for you. :-) |
| School Reputation | 10 | I don't like the water cooler gossip. So my opinion is that they have a great reputation. People shouldn't knock it unless they have first hand knowledge. |
| Satisfaction With Major | 10 | I was taught by great chefs. I feel they gave me a great baseline to also be a great chef. I was taught the basics to build a career. |
| Instruction | 10 | I did not have anything to compare my teaching to. But in my opinion, I feel I learned a lot. |
| Cost | 3 | I thought it was pricy... $35K. I'm still paying it off, but I am making a career out of it and it's paying my bills. |
| Schedule Flexibility | 10 | They gave you a schedule. If you choose to show up and learn, you were taught. You can pick the schedule that works for you. |
| Academic Facilities | 10 | Facilities were fully stocked and they provided a good "class room" for learning how to bake. I thought everything was great (as compared to my tiny kitchen). |
| Social Life | 5 | I'm not the "school spirit" type. It's just not my thing... but for those who were into it, I'm sure there were plenty of activities. |
| Placement Services | 5 | I did not utilize the programs, but they were available. |
| Alumni Network | 5 | I'm going to rate this as Average as I do not really participate in the alumni program. It was not needed to further my career. |
Le Cordon Bleu Schools North America • Cambridge, MA
Studying Pastries (completion in: 2009)
• 9/27/2011
"I was pretty satisfied. I just wish I could have spent more time learning pastry arts instead of general culinary arts."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would if someone was looking for a culinary school. It was good for that. I just wish the schedules had been more flexible and had more options. I also wish credits were transferable. |
| School Reputation | 7 | I work with someone else who attended with me. Most people I work with haven't earned any type of degree so I think it has a good name. |
| Satisfaction With Major | 8 | I thought that the school did a good job. I thought I was a good baker before I attended, but now I can make things I never thought I could. |
| Instruction | 9 | I learned a lot and felt that I always understood the instructors. |
| Cost | 5 | I expected it to be more expensive, so I was pleased overall. |
| Schedule Flexibility | 6 | The schedule was pretty good. I wish that there had been more night classes or not such demanding hours because cambridge is kind of far from me. |
| Academic Facilities | 10 | I thought that the facilities were very nice and clean. I enjoyed the classrooms, the kitchens, and even the cafeterias. |
| Placement Services | 8 | They offered a lot of help. I had a job lined up through family so I did not take advantage of the excellent assistance offered. |
| Alumni Network | 7 | The school offered a lot of help and advice. I never took advantage of it like I should have. |
Le Cordon Bleu Schools North America • Miami, FL
Studying Baking And Pastry Program (completion in: 2007)
• 10/6/2011
"My skills and knowledge were expanded, but the job placement services they offered were poor, leaving me unemployed. I have a huge student loan I still have to pay off and I don't have the means to pay for it, so it just ruins my credit."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | Maybe for the culinary side of the school. As for the baking and pastry field, school does not help your career. I know a few people from the culinary side that have graduated with a degree, and with the culinary skills they learned, have gotten great jobs. |
| School Reputation | 4 | I have heard good things, but for the most part I have heard a lot more jokes than positive things. As far as baking and pastry goes, most employers want to see experience and what I can do. The fact that I graduated from school is less important. |
| Satisfaction With Major | 6 | The atmosphere was great and the teachers were very knowledgeable. The only problem was that the different lessons were only three weeks long. It felt very rushed, like I didn't have time to learn everything I wanted. |
| Instruction | 9 | The very first two classes we had to take were based towards our career after we graduated. The chefs who taught us were very skilled and did a wonderful job of teaching us. |
| Cost | 1 | They did have nice kitchens and great equipment, but for only having three weeks of study in each section, I don't think it was worth the cost for not learning everything. Graduating with this huge financial debt without having a decent job is not possible. |
| Schedule Flexibility | 3 | There were two sessions per day - in the morning and in the evening - and you had to pick one. I chose the evening thinking I could work in the morning, but it was almost impossible to get a job early working so few hours. |
| Academic Facilities | 10 | The school had extremely nice kitchens and the best equipment. They also offered computers to work on and a library with plenty of books on any subject you needed. |
| Social Life | 7 | I made some very nice friends in my classes. We didn't do much as far as the school was concerned, but we did go to dinner and have parties together. There were other activities held by the school, but they were only offered to the culinary students. |
| Placement Services | 1 | There was no support after graduation. I could have gotten the jobs they offered us without going to school. Most of the good jobs and job fairs they had were for culinary, not baking and pastry. |
| Alumni Network | 1 | As far as the alumni network goes, there is none for our program. You can try and speak to a chef that went here, but it is difficult. |
Le Cordon Bleu Schools North America • Scottsdale, AZ
Studying Culinary Arts (completion in: 2005)
• 9/29/2011
"It was fun and I learned a lot, but it was far too expensive. Also, there was no interest in nutrition or sustainable food. Everything had cream and meat in it, which is kind of a drag for some people."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | I would recommend my friends just look for work in a kitchen, even if it means volunteering. It's much better to get paid to learn, or at least not go into debt for it. |
| School Reputation | 4 | Culinary school is no replacement for experience. I know a lot more than my friends and family about cooking, but I still haven't found a fulfilling job in the industry. |
| Satisfaction With Major | 7 | It was fun and I learned a lot, but it was really overpriced. I'm not really that interested in the kitchen industry anymore either, but I've got a boatload of loans to pay off. |
| Instruction | 8 | All the chef instructors were professional and knowledgeable. Only the instructors in classroom classes, like management, seemed inexperienced. |
| Cost | 1 | It's way too expensive. I'll be paying off this debt for decades if I'm lucky. |
| Schedule Flexibility | 1 | Extremely inflexible. If you miss a tiny bit too much then you automatically fail a class and have to pay again to re-take it. |
| Academic Facilities | 9 | The classrooms were my favorite part. They were all equipped with really nice kitchen tools, and the knife kits are nice. |
| Social Life | 8 | I had a lot of fun with my classmates while I was in school. But since then I've lost contact with all of them. |
| Placement Services | 4 | Better than alumni support, but just marginally. Culinary school has not been a great way to find good jobs in restaurants. |
| Alumni Network | 3 | What alumni support? I appreciate that completing an internship was required, but other than that I got no alumni support. |
Le Cordon Bleu Schools North America • Atlanta, GA
Studying Baking And Pastry Arts (completion in: 2007)
• 9/25/2011
"High return for the investment. In order to work in cooking, this is the best way to get started, without massive debt."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | If you do not have a lot of money, this is the way to learn your craft. Instructors, students, classes - they are all good. You will find work afterwards. |
| School Reputation | 5 | This is a step up from community college, but again, it's not a big name schools. Other Cordon Bleu students will be your best allies. |
| Satisfaction With Major | 5 | The school is not as good as other schools, like Culinary Institute of America in Hyde Park, but it taught what I needed to know and got me a job. I am satisfied with the school. |
| Instruction | 7 | Instructors were knowledgeable and helpful. Instructors learned their crafts in the industry. |
| Cost | 10 | Certainly the most economical of the culinary schools. Loads cheaper than J&W or Culinary Inst. of America. |
| Schedule Flexibility | 3 | Classes are not that flexible, though they are more flexible than, say, the Culinary Inst. of America's classes. |
| Academic Facilities | 5 | Again, not the same high-speed equipment as in the big name schools, but you have everything you need. In fact, this may be an advantage because this is more like what you will be using in the real world. |
| Social Life | 10 | Cordon Blue students are a blast. Wait until you have your first party - everybody loves to cook or bartend. |
| Placement Services | 9 | Most students stick with their internship job. Also, job fairs and job placement through the school continue to be helpful. |
| Alumni Network | 9 | Cordon Bleu students stick together, so I have received job offers based just on my degree. Also, Cordon Bleu holds job fairs, which are helpful. |
Le Cordon Bleu Schools North America • Miami, FL
Studying Culinary Arts (completion in: 2011)
• 11/7/2011
"I took the time to really learn from my chef instructors, and that has helped me very much. I know I have a very good foundation to build my career upon."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | I think I made the most out of it, but even in my case this proved hard to do because most people at school were not as interested as they should have been. I think it would be a much more productive experience to be surrounded by people that are really interested in the subject. |
| School Reputation | 5 | I think people tend to not take the school seriously because a lot of the people that go to that school did so because of the TV commercial. I also think it is widely known that anyone can get into that school, so, professionally speaking, the quality of the people that graduate is not the highest. |
| Satisfaction With Major | 7 | The quality of most of the chef instructors was very good. It was evident during my time at the school that there was lack of planning in many areas. |
| Instruction | 10 | The chef instructors have extensive experience and were able to support my learning experience. The techniques that I learned are certainly relevant and are helping my career. |
| Cost | 8 | I made the best of my time at school and for that reason I learned everything that was available to me. I think the cost of the books is quite high. |
| Schedule Flexibility | 7 | My school had many options to choose from at the time of scheduling. I think more options were needed because some of the classes had too many people in them and that affected the interactions with the chef instructor. |
| Academic Facilities | 7 | The school has very modern facilities. There is an academic adviser system in place that served me no purpose due to the fact that the person I was assigned to was not a Chef. |
| Social Life | 1 | To my knowledge, there were no events planned. A lot of the people that were at the school at the time I was there did not care much for it, so school spirit was not something that I took into account. |
| Placement Services | 10 | The career services staff has information to assist alumni in their job search. The career services office has a constantly updated "hot jobs" newsletter. |
| Alumni Network | 8 | The school has a career services office set up to assist alumni. The staff there is very helpful. |
Le Cordon Bleu Schools North America • Boston, MA
Studying Culinary Arts (completion in: 2010)
• 11/7/2011
"I have no complaints about this school. I highly recommend it."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would recommend this school because of how great it is. I have already told two people to go and they are now in the program. |
| School Reputation | 10 | My employers were relieved to hear I went to this school. It got great reactions. |
| Satisfaction With Major | 10 | I loved the teachers and the curriculum at this school. I have no regrets attending this school and look forward to my culinary career. |
| Instruction | 10 | The instruction was top notch and the professionalism was awesome. I would highly recommend this school to anyone wanting to pursue culinary arts. |
| Cost | 10 | I was able to afford this school due to them being willing to work with me and my budget. I am grateful for this. |
| Schedule Flexibility | 10 | I was able to change things as they were very flexible. I am so glad they were able to work with me and my busy schedule. |
| Academic Facilities | 10 | I was always able to find what I needed in terms of resources. If I could not find what I needed, they would point me in the right direction. |
| Social Life | 10 | I made so many new friends and lots of acquaintances. I will be forever grateful for this. |
| Placement Services | 10 | The school was eager and willing to help me with job placement. I found my first real job with their help! |
| Alumni Network | 10 | The alumni were awesome! I met so many great people here who have helped me start my new career. |
Le Cordon Bleu Schools North America • Muncie, IN
Studying Graphic Arts Management (completion in: 2011)
• 11/7/2011
"School was an experience, I wouldn't trade it for the world, but I wish it would have been a bit of a better experience with a bigger payoff in the end. Better professors could have made it better, and also help finding a job after graduating could be better."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | It would depend on exactly what you wanted to do. There are not many jobs in print presses, but if you would like to focus more on design there are plenty of jobs in that field. You have to focus on what it is you want to do when you get out in the real world and you should be just fine. |
| School Reputation | 8 | Usually employers around the area are happy to hire Ball State students. There is usually someone that is a higher level employee at the company that went to the school, which always helps in an interview. I don't know how far the school's reach goes, as I have not conducted interviews out of state. |
| Satisfaction With Major | 7 | The GAM program at Ball State was very good. The student lab could have used quite an update, but the professional lab is amazing. They have their own print press and allow students to run it. The instructors were mediocre, that's why I rate it a 7, but overall the hands on experience was great. |
| Instruction | 5 | I believe the instruction was average, at best. Class time was dedicated to reading off of a power point and copying notes rather than being productive and informational. Lab time was great because students were allowed control of many different machines, but again, instruction on how to use the machines was average, at best. |
| Cost | 7 | I think the costs of the school are slightly above average and seem to be on the rise every year. I don't think this is a problem that only this school is having, though. |
| Schedule Flexibility | 10 | Most of the classes that are offered on campus here are also offered online. They even have graduate programs that are offered online. I find it very helpful to students who would like to work and go to school full time. |
| Academic Facilities | 8 | Facilities are top notch here and are only getting better. Seems like every year there is a new building or some new sort of technology they are implementing - it is very much so a growing University. Great staff, not the best professors, but great nonetheless. |
| Social Life | 5 | There's really not a lot to do in the town this school is located in. Fun will not find you, you kind of have to make your own fun, which I've come to understand is the average college experience. It's all what you make of it. |
| Placement Services | 5 | With this I believe it depends on your major. I have friends who are teachers for whom my school basically found jobs well before graduation. But, in my major, it was hard to even get an internship, let alone a job after you graduated. |
| Alumni Network | 7 | Have not really participated in the alumni network, but I have heard great things about it. There is a big push for recent graduates and soon to be graduates alike to join the alumni network that Ball State has, so I assume it is a pretty good one. |