Established in 2003 to bring the prestigious Le Cordon Bleu associations services to the greater Atlanta area, Le Cordon Bleu College of Culinary Arts-Atlanta is actually located in the outskirts of the city in the community of Tucker, Georgia. The school is private and for-profit, forming part of the greater Western Culinary Institute based out of Portland, Oregon.
The school offers an excellent means for aspiring cooks and chefs to break into the food industry, receiving instruction from real professionals that are actual chefs themselves with many years of experience in the industry.
Accreditation of Le Cordon Bleu College of Culinary Arts-Atlanta is granted by the Accrediting Commission of Career Schools and Colleges (ACCSC). Furthermore, the school has individual program accreditations: for example, the Associate of Occupational Science Degree receives accreditation from the American Culinary Federation, Inc.
The education at Le Cordon Bleu College of Culinary Arts-Atlanta is focused on classic and modern cooking techniques, coupled with a strong orientation towards nutritional sciences and sanitation. There are two programs of study available at Le Cordon Bleu College of Culinary Arts-Atlanta, namely: the Associate of Occupational Science Degree Program in Le Cordon Bleu Culinary Arts, and the Certificate Program in Le Cordon Patisserie and Baking.
The school has a flexible academic schedule, with programs initiating at several different points throughout the year to accommodate students entering at different moments. The classroom and lab settings at Le Cordon Bleu College of Culinary Arts-Atlanta are nothing short of first-rate, as students get to experiment and build up valuable skills in very modern, fully equipped environments that represent the latest the food industry has to offer.
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A notable aspect of Le Cordon Bleu College of Culinary Arts-Atlanta is the fact that it includes its very own student-operated restaurant, called simply Lumiere. The restaurant provides students with an unbeatable opportunity to discover the kind of setting that they will be working in later on as they develop their professional career in the food industry. Lumiere presents real challenges and gives students the possibility to familiarize themselves with various different aspects of running a restaurant: within the kitchen it allows students to practice each different work station; in a broader sense, it allows the students to achieve perspective on balancing front of the house and back of the house activities and responsibilities.
Le Cordon Bleu College of Culinary Arts-Atlanta is a minimally selective institution, accepting virtually all qualified applicants in line with its open admissions policy. The school does require applicants to be able to provide a high school diploma or GED to be considered, and furthermore there is a personal interview process to be undertaken. In the interview, the schools staff will attempt to evaluate just how serious an applicant is about entering the international food service industry, and this is the most stringent filter in the overall application process.
Application materials may be completed online; also there is a $50 application fee to be submitted along with said materials. Certain kinds of credits are accepted as transferable at Le Cordon Bleu College of Culinary Arts-Atlanta such as AP credit and life experience credit.
Le Cordon Bleu College of Culinary Arts-Atlanta is a commuter campus and offers no on-campus residence halls. Students are exposed to a very rich experience and great diversity due to the mere fact of living in one of the biggest cities in the country, full of exciting opportunities in many regards.
The schools Department of Career Services is on hands to help students land part-time work as they are studying in their chosen program, and furthermore the department assumes the role of preparing upcoming graduates for the job market: finding them potential employers, helping them with resume writing and interview preparation, etc.
Many students (particularly those that receive the associate degree from Le Cordon Bleu College of Culinary Arts-Atlanta) go on to become executive chefs at recognized and popular restaurants shortly after their graduation, with few steps in between, bearing testament to the prestige which the Le Cordon Bleu name holds nationally and internationally.
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