Introduction
Established in 2003 to bring the prestigious Le Cordon Bleu association
Established in 2003 to bring the prestigious Le Cordon Bleu association
| Overall Score (about) | 60.7 |
| Total Cost On-Campus Attendance | $13,233 |
| Admission Success rate | N/A |
| Student Ratio Students-to-Faculty | 44 : 1 |
| Retention (full-time / part-time) | 76% / N/A |
| Enrollment Total (all students) | 1,108 |
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.
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 school
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 school
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