Le Cordon Bleu

The best Culinary Arts school in the world

about le cordon bleu

About Le Cordon Bleu Culinary Schools

Classic Culinary Techniques Combined with Modern Innovations at Le Cordon Bleu School for Culinary Arts

Drawing upon over a 100 year heritage of culinary excellence; Le Cordon Bleu College of Culinary Arts represents classic culinary techniques with modern innovations and the latest in global cuisine. Le Cordon Bleu Schools in Culinary training North America provide a creative and supportive community where passionate individuals can immerse themselves in the culinary world. Here, culinary school students work alongside caring, experienced chef instructors and are taught the skills necessary to pursue a professional career in the culinary/hospitality industry

welcome message

Welcome Message from Le Cordon Bleu College of Culinary Arts

Message from the Master Chef


It’s a new decade and a new opportunity to nourish the creative passions of our culinary college 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 & 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 College for Culinary Arts 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 culinary college students with unparalleled facilities and with a focus on your ability to pursue great things upon graduation.

We invite you to share our knowledge and look forward to working with you as you learn the way and explore where your passion can take you.

Edward G. Leonard, CMC, AAC
Vice President, Le Cordon Bleu
Executive Chef, Technique Restaurants

history of le cordon bleu

History of Le Cordon Bleu

Few institutions of any kind possess the prestigious reputation and history 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 the rich heritage and history of Le Cordon Bleu.

Today, there are 30 Le Cordon Bleu schools worldwide, spanning 5 continents, including 17 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 in North America.


accreditation & licensure

Le Cordon Bleu Culinary School Accreditation & Licensure

What is Accreditation and Why Does It Matter?

Accreditation is a voluntary process of peer evaluation administered by independent accrediting agencies recognized by the U.S. Department of Education. These accreditors establish quality control standards and criteria for schools and assess their ability to meet those standards. The goal of accreditation is to enhance the educational quality of a school, to push for its academic improvement, and to assure accountability. All culinary schools owned by CEC are institutionally accredited.

Institutional Accreditation

Each of Le Cordon Bleu institutions is accredited by accreditors recognized by the United States Department of Education.

Le Cordon Bleu College in Chicago is regionally accredited by the Higher Learning Commission and a member of the North Central Association located at 230 South LaSalle Street, Suite 7-500, Chicago, IL 60604, 312.263.0456 or 800.621.7440. www.ncahigherlearningcommission.org

All other Le Cordon Bleu institutions are nationally accredited by the Accrediting Council for Independent Colleges and Schools (ACICS) and/or the Accrediting Commission of Career Schools and Colleges (ACCSC).

The Accrediting Council for Independent Colleges and Schools (ACICS) is located at 750 First Street, NE, Suite 980, Washington, DC 20002-4241, www.acics.org

The Accrediting Commission of Career Schools and Colleges (ACCSC) is located at 2101 Wilson Blvd., Suite 302, Arlington, VA 22201, www.accsc.org

Culinary School Program Accreditation and State Licensing

In addition to a school's institutional accreditation, each school or culinary college may have additional programmatic accreditation. All Le Cordon Bleu culinary schools are licensed in the states in which they operate.

ARIZONA
Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC) and by the Accrediting Council for Independent Colleges and Schools (ACICS). It is licensed by the Arizona State Board for Private Postsecondary Education, 1400 West Washington, Suite 260, Phoenix, AZ 85007. Le Cordon Bleu College of Culinary Arts, Scottsdale is also registered by the Maryland Higher Education Commission, 6 North Liberty Street, 10th Floor, Baltimore, MD 21201, (410) 767-3388.

Additionally, the Certificate and Associate of Occupational Studies in Le Cordon Bleu Culinary Arts and the Certificate and Associate of Occupational Studies in Le Cordon Bleu Pâtisserie and Baking programs are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32905, www.acfchefs.org.

CALIFORNIA
Le Cordon Bleu College of Culinary Arts in Sacramento, California is accredited by the Accrediting Council for Independent Colleges and Schools and is a private institution that has approval to operate in the State of California based on provisions of the California Private Postsecondary Education Act (CPPEA) of 2009, which is effective January 1, 2010. The Act is administered by the Bureau for Private Postsecondary Education, under the Department of Consumer Affairs. The Bureau can be reached at:

Bureau for Private Postsecondary Education
P.O. Box 980818,
Sacramento, CA 95798-0818
(888) 370-7589
www.bppe.ca.gov

As a prospective student, you are encouraged to review the catalog prior to signing an enrollment agreement. You are also encouraged to review the School Performance Fact Sheet, which must be provided to you prior to signing an enrollment agreement.

Any questions a student may have regarding the catalog that have not been satisfactorily answered by the institution may be directed to the Bureau for Private Postsecondary Education at 2535 Capitol Oaks Drive, Suite 400, Sacramento, CA 95833, www.bppe.gov, toll-free telephone number (888) 370-7589 or by fax (916) 263-1897.

A student or any member of the public may file a complaint about this institution with Bureau for Private Postsecondary Education by calling (888) 370-7589 or by completing a complaint form, which can be obtained on the bureau's internet web site www.bppe.ca.gov.

Le Cordon Bleu College of Culinary Arts in Los Angeles, California (Pasadena and Hollywood) is accredited by the Accrediting Council for Independent Colleges and Schools and is a private institution that has approval to operate in the State of California.

This approval to operate in the State of California is based on provisions of the California Private Postsecondary Education Act (CPPEA) of 2009, which is effective January 1, 2010. The Act is administered by the Bureau for Private Postsecondary Education, under the Department of Consumer Affairs. The Bureau can be reached at:

Bureau for Private Postsecondary Education
P.O. Box 980818,
Sacramento, CA 95798-0818
(888) 370-7589
www.bppe.ca.gov

As a prospective student, you are encouraged to review the catalog prior to signing an enrollment agreement. You are also encouraged to review the School Performance Fact Sheet, which must be provided to you prior to signing an enrollment agreement.

Any questions a student may have regarding the catalog that have not been satisfactorily answered by the institution may be directed to the Bureau for Private Postsecondary Education at 2535 Capitol Oaks Drive, Suite 400, Sacramento, CA 95833, www.bppe.gov, toll-free telephone number (888) 370-7589 or by fax (916) 263-1897.

A student or any member of the public may file a complaint about this institution with Bureau for Private Postsecondary Education by calling (888) 370-7589 or by completing a complaint form, which can be obtained on the bureau's internet web site www.bppe.ca.gov.

The Diploma and Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts programs, as well as the Diploma and Associate of Occupational Studies Degree in Le Cordon Bleu Patisserie and Baking programs are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32905, www.acfchefs.org.

California Culinary Academy is accredited by the Accrediting Council for Independent Colleges and Schools, the Accrediting Commission of Career School and Colleges, and is a private institution that has approval to operate in the State of California based on provisions of the California Private Postsecondary Education Act (CPPEA) 0f 2009, which is effective January 1, 2010. The Act is administered by the Bureau for Private Postsecondary Education, under the Department of Consumer Affairs. The Bureau can be reached at:

Bureau for Private Postsecondary Education
P.O. Box 980818
Sacramento, CA 95798-0818
(888) 370-7589
www.bppe.ca.gov

As a prospective student, you are encouraged to review the catalog prior to signing an enrollment agreement. You are also encouraged to review the School Performance Fact Sheet, which must be provided to you prior to signing an enrollment agreement.

Any questions a student may have regarding the catalog that have not been satisfactorily answered by the institution may be directed to the Bureau for Private Postsecondary Education at 2535 Capitol Oaks Drive, Suite 400, Sacramento, CA 95833, www.bppe.gov, toll-free telephone number (888) 370-7589 or by fax (916) 263-1897.

A student or any member of the public may file a complaint about this institution with Bureau for Private Postsecondary Education by calling (888) 370-7589 or by completing a complaint form, which can be obtained on the bureau's internet web site www.bppe.ca.gov.

The Certificate and the Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts programs are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32905, www.acfchefs.org.

In 2011, California Culinary Academy was recognized for its exemplary culinary arts program by the ACFEFAC.

FLORIDA
Le Cordon Bleu College of Culinary Arts in Orlando, Florida is accredited by the Accrediting Council for Independent Colleges and Schools and is licensed by the Florida Commission for Independent Education, 325 West Gaines Street, Suite 1414, Tallahassee, FL 32399.

The Associate in Science Degree in Le Cordon Bleu Culinary Arts program and the Associate in Science Degree in Pâtisserie and Baking program, the Diploma in Le Cordon Bleu Culinary Arts program and the Diploma in Le Cordon Bleu Pâtisserie and Baking program are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32905, www.acfchefs.org.

In 2008, Le Cordon Bleu College of Culinary Arts in Orlando was recognized for its exemplary programs by the American Culinary Federation Foundation Accrediting Commission.

Le Cordon Bleu College of Culinary Arts in Miami, Florida is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC) as a branch campus of Le Cordon Bleu Institute of Culinary Arts in Pittsburgh and is accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).

It is licensed by the Florida Commission for Independent Education, 325 West Gaines Street, Suite 1414, Tallahassee, FL 32399.

The Associate in Science Degree in Le Cordon Bleu Culinary Arts program and the Diploma in Le Cordon Bleu Culinary Arts program are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32905, www.acfchefs.org.

GEORGIA
Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia is accredited by the Accrediting Council for Independent Colleges and Schools and licensed by the State of Georgia.

The Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts , the Associate of Occupational Science Degree in Le Cordon Bleu in Pâtisserie and Baking, the Certificate in Culinary Arts, and the Certificate in Pâtisserie and Baking programs are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32905, www.acfchefs.org.

ILLINOIS
Le Cordon Bleu College of Culinary Arts in Chicago, Illinois is accredited by The Higher Learning Commission and a member of the North Central Association.

Le Cordon Bleu College of Culinary Arts in Chicago has been granted degree and operating authority by the Illinois Board of Higher Education, 431 East Adams, 2nd Floor, Springfield, Illinois 62701-1404 www.ibhe.org

The Associate of Applied Science in Le Cordon Bleu Culinary Arts and the Certificate in Le Cordon Bleu Culinary Arts programs are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32905, www.acfchefs.org.

MASSACHUSETTS
Le Cordon Bleu College of Culinary Arts, Inc., a Private Two-Year College
Le Cordon Bleu College of Culinary Arts in Boston, Massachusetts is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC) as a branch campus of Le Cordon Bleu College of Culinary Arts in Scottsdale, AZ and is accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).

It is approved to offer the Associate in Applied Science in Le Cordon Bleu Culinary Arts and Certificates in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Patisserie and Baking by the Massachusetts Board of Higher Education, One Ashburton Place, Room 1401, Boston, MA 02108-1696.

MINNESOTA
Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul, Minnesota is accredited by the Accrediting Council for Independent Colleges and Schools. It is licensed with the Minnesota Office of Higher Education, 450 Energy Park Drive, Suite 350, St. Paul, MN 55108 and approved by the Wisconsin Educational Approval Board, 30 West Mifflin Street, P.O. Box 8696, Madison, WI 53708-8986.

The Associate in Applied Science and Certificate in Le Cordon Bleu Culinary Arts as well as the Associate in Applied Science and Certificate in Le Cordon Bleu Pâtisserie and Baking programs are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32905, www.acfchefs.org.

MISSOURI
Le Cordon Bleu College of Culinary Arts in St. Louis, Missouri is accredited by the Accrediting Council for Independent Colleges and Schools and is certified to operate by the Missouri Department of Higher Education.

The Certificate in Le Cordon Bleu Pâtisserie and Baking program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32905, www.acfchefs.org.

NEVADA
Le Cordon Bleu College of Culinary Arts in Las Vegas, Nevada is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC) as a branch campus of Le Cordon Bleu College of Culinary Arts in Scottsdale, AZ. The School is also institutionally accredited by the Accrediting Council for Independent Colleges and Schools (ACICS). It is licensed by the Commission on Postsecondary Education in the State of Nevada.

The Certificate and Le Cordon Bleu Patisserie and Baking, and the Certificate and Associate of Occupational Science Degree programs in Le Cordon Bleu Culinary Arts are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32905, www.acfchefs.org.

OREGON
Le Cordon Bleu College of Culinary Arts in Portland, Oregon is accredited by the Accrediting Council for Independent Colleges and Schools and licensed by the State of Oregon.

The school is also licensed under Chapter 28C.10RCW of the Washington Workforce Training and Education Coordinating Board and is authorized to advertise and recruit for the following programs: Le Cordon Bleu Culinary Arts Certificate and Le Cordon Bleu Pâtisserie and Baking Certificate.

The Certificate and Associate of Occupational Studies Le Cordon Bleu Culinary Arts Programs and the Certificate and Associate of Occupational Studies Le Cordon Bleu Pâtisserie and Baking Programs are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32905, www.acfchefs.org. .

In 2013, Le Cordon Bleu College of Culinary Arts in Portland was recognized for its exemplary Certificate and Associate of Occupational Studies programs in Culinary Arts and Patisserie and Baking by the ACFEFAC.

Students are strongly encouraged to utilize the School’s grievance procedure which can be found in the Catalog. The school’s grievance procedure allows for the prompt resolution of grievances. For additional state contact information, please click here.

TEXAS
Le Cordon Bleu College of Culinary Arts in Austin is accredited by the Accrediting Council for Independent Colleges and Schools. It is approved and regulated by the Texas Workforce Commission, Career Schools and Colleges, 101 East 15th Street, Austin, Texas 78778-0001

Austin campus student policy regarding complaints
Texas Higher Education Coordinating Board (THECB), P.O. Box 12788, Austin, Texas 78711, (512) 427-6241, www.thecb.state.tx.us
THECB student complaint information is codified under 19 TAC §§1.110-1.120. An overview of the complaint procedure, how to submit a complaint, and the complaint form can be found by clicking here.

The Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts and the Certificate in Le Cordon Bleu Culinary Arts are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32905, www.acfchefs.org.

Le Cordon Bleu College of Culinary Arts in Dallas in Dallas is accredited by the Accrediting Council for Independent Colleges and Schools. It is approved and regulated by the Texas Workforce Commission, Career Schools and Colleges, 101 East 15th Street, Austin, Texas 78778-0001

Dallas campus student policy regarding complaints
Degree Programs: Texas Higher Education Coordinating Board (THECB), P.O. Box 12788, Austin, Texas 78711, (512) 427-6241, www.thecb.state.tx.us

THECB student complaint information is codified under 19 TAC §§1.110-1.120. An overview of the complaint procedure, how to submit a complaint, and the complaint form can be found by clicking here.

WASHINGTON
Le Cordon Bleu College of Culinary Arts in Seattle, Washington is accredited by the Accrediting Council for Independent Colleges and Schools and is licensed by the Washington Workforce Training and Education Coordinating Board under Chapter 28C.10 RWC and WAC 490-105.

Students are strongly encouraged to utilize the school’s grievance procedure which can be found in the catalog. The school’s grievance procedure allows for the prompt resolution of grievances. For additional state contact information, please click here.

why choose le cordon bleu

Learn the Way

You may be wondering, why you should choose Le Cordon Bleu? Well, the answer is an easy one - quality education. We are dedicated to teaching you the craft of cookery through a hands on learning environment with chef instructors who demonstrate the days lesson and are there helping you as you learn the skills needed to work in an industry like no other.

At Le Cordon Bleu, we strive to provide you with the cooking training and culinary education that is second to none. Our chef instructors are made up of a team of culinarians who are highly passionate about our industry. With all of the skills and knowledge that our staff has to offer to you, you will find that we will be able to offer classical teachings that lead to opportunities in the culinary field.

Certified Master Chef Edward G. Leonard, WCMG, CMC, AAC

Top 10 Reasons to Choose Le Cordon Bleu:

  1. Hands-on Training
    While attending Le Cordon Bleu, you’ll spend significant time in the kitchen practicing precision techniques.
  2. Certified Master Chefs Lead the Way
    Our Certified Master Chefs oversee the curriculum and uphold the quality standards of Le Cordon Bleu training.
  3. Learn from Professional Chefs
    Le Cordon Bleu chef instructors have worked in the culinary, pastry and baking, and hospitality fields and know what the industry is looking for. Our chefs are expected to continue enhancing their skills and knowledge for their development and yours.
  4. The Leader in Culinary Arts
    Building on a tradition of over 100 years, Le Cordon Bleu is a leader in the culinary arts with a well-known name and strong reputation in the culinary and hospitality industry.
  5. Creative Outlet
    We encourage independent thinking that teaches you to apply what you learn to create any type of cuisine -- from traditional to contemporary.
  6. Immersion in the Culinary Arts
    Immerse yourself in the culinary arts in a creative community of students and instructors who share your passion. Attend guest presentations and demonstrations. Participate in clubs and activities. Strengthen your skills through your externship.
  7. Flexible Schedules
    We offer flexible schedules and online programs to fit busy lives – for those just starting out, career changers, or those who train while working.
  8. Culinary Education Pathway
    Le Cordon Bleu provides a pathway from essential foundation training to advanced culinary degrees. Certificate, Associate, Bachelors and online programs are available.
  9. Lower Tuition
    Le Cordon Bleu tuition is more affordable than what you might find at other culinary schools.
  10. Build Your Network
    Draw on a range of support to help you pursue and advance in your career – including an extensive network of employer partners, job search assistance and career services. .

* The official name of the online bachelor program is Bachelor of Arts in Le Cordon Bleu Culinary Manage

campus tour

Le Cordon Bleu Culinary Art School Campus Tour

Tour the campus of Le Cordon Bleu culinary art colleges virtually and experience what it’s like to be immersed in hands-on training and an environment that encourages you to develop your creativity. Take the journey through our industry-current kitchens, restaurant classroom, externship program, and strong support services.

Experience how you can learn the way to a career in the culinary arts at a Le Cordon Bleu culinary art school.


To schedule an actual campus tour, attend an Open House and Cooking Demonstration, or to apply for admissions at one of our Le Cordon Bleu culinary art colleges

industry and comunity partners

Industry and Community Partners

At Le Cordon Bleu, we believe it’s essential that Culinary and Baking students spend significant time on campus practicing and perfecting foundational skills and precision techniques – followed by the opportunity to perfect their skills in an externship. Externships enable students to gain experience in the real-world before they graduate, while offering employers the opportunity to mentor fresh talent who are about to begin their culinary careers.

We continually seek to build new foodservice partnerships, locally, nationally, and worldwide, to help students acquire valuable experience and assist employers in finding trained culinarians and bakers. We also offer career fairs, employer spotlights, and are available for community service events.

To learn more about how you can partner with Le Cordon Bleu, please complete and submit the form below. We look forward to working with you.

events

Culinary Events

Le Cordon Bleu has many culinary events for both students and the public. Check back often to learn about upcoming events including cooking demonstrations, open house events at specific Le Cordon Bleu campuses, and other fun and exciting culinary adventures.


articulation agreements

Articulation Agreements

Articulation agreements are formal, written agreements between two campuses. They define how

courses taken at one school can be used to satisfy academic requirements in a program at another

school.

Schools that have entered into articulation agreements with LCB are listed below. These articulation

agreements may not be applicable for all courses offered. Not all programs are available to residents of

all states. Contact the Academic Department at the school for additional information.

ARIZONA

Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona

CALIFORNIA

California Culinary Academy, San Francisco, CA


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)

Le Cordon Bleu College of Culinary Arts, Sacramento, California


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)

Le Cordon Bleu College of Culinary Arts, Los Angeles, California (Pasadena)


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)

FLORIDA

Le Cordon Bleu College of Culinary Arts, Orlando, Florida


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)

Le Cordon Bleu College of Culinary Arts, Miami, Florida


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)

GEORGIA

Le Cordon Bleu College of Culinary Arts, Atlanta, Georgia


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)

MASSACHUSETTS

Le Cordon Bleu College of Culinary Arts, Inc., a Private Two


‐Year College

Le Cordon Bleu College of Culinary Arts, Boston, Massachusetts (Cambridge)


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)

MINNESOTA

Le Cordon Bleu College of Culinary Arts, Minneapolis/St. Paul, Minnesota (Mendota Heights)


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (Online programs are not available

to MN residents



)

MISSOURI

Le Cordon Bleu College of Culinary Arts, St. Louis, Missouri (St. Peters)


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)

NEVADA

Le Cordon Bleu College of Culinary Arts, Las Vegas, Nevada


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)

OREGON

Le Cordon Bleu College of Culinary Arts, Portland, Oregon


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)

TEXAS

Le Cordon Bleu College of Culinary Arts, Austin, Texas


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)


Stephen F. Austin State University, Nacogdoches, Texas

Le Cordon Bleu College of Culinary Arts, Dallas, TX


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)


Texas Woman’s University, Dallas, Texas

WASHINGTON

Le Cordon Bleu College of Culinary Arts, Seattle, Washington


Le Cordon Bleu College of Culinary Arts, Scottsdale, Arizona (includes online programs)

January 2012

Le Cordon Bleu Kinetic Animation Commercial