Main Profile

At A Glance

Le Cordon Bleu College of Culinary Arts-Chicago

Le Cordon Bleu College of Culinary Arts-Chicago is an Associate's college with 958 students located in Chicago, IL.

23
Selectivity
Offers Associate Degrees, Open Admissions

Contact

Le Cordon Bleu College of Culinary Arts-Chicago's Full Profile

Also Consider

Also Consider

Student Life

Student Life

People are saying

Student Body

Total Undergraduates 958
Gender 49% Male / 51% Female
Geography 71% In State / 28% Out of State / 0% International
Socio-Economic Diversity 62% of students received Pell Grants, which are provided by the U.S. government to students from middle and lower income families. It gives you an idea of a school’s socio-economic diversity.
Ethnic Diversity
Percentage
White 26%
Native Hawaiian or Other Pacific Islander 0%
Multi-racial 1%
International 0%
Hispanic/Latino 11%
Ethnicity Unknown 29%
Black or African American 30%
Asian 2%
American Indian or Alaska Native 0%

Activities

  • Student Newspaper

Student Services

  • Academic Support Services: learning center remedial instruction tutoring
  • Computer Services: libraries, computer center, student center wireless network available
  • Counseling Services: career counseling employment services for undergraduates financial aid counseling placement services for graduates veteran's counselor
  • Facilities: student-run restaurant
  • Special Needs Services: partial services for students with learning disabilities wheelchair accessibility
  • Transfer In Services
  • Transfer Out Services

Academics

Academics

Popular Majors

Culinary Arts/Chef Training (77%), Baking and Pastry Arts/Baker/Pastry Chef (22%)

Majors Offered

Associates

A program that prepares individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments. Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service.

Job Opportunities:

Chefs and Head Cooks
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Bakers
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.

A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.

Job Opportunities:

Chefs and Head Cooks
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
First-Line Supervisors of Food Preparation and Serving Workers
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Cooks, Private Household
Prepare meals in private homes. Includes personal chefs.
Cooks, Restaurant
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Cooks, All Other
All cooks not listed separately.

Administration & Faculty

President Kirk T. Bachmann
Accredited by North Central Association of Colleges and Schools, The Higher Learning Commission
Full-time Faculty 21
Student : Faculty Ratio 39 : 1
Faculty Gender (% Male : Female) 76 : 23
Percentage of Faculty Members
No Status Faculty 100

Admissions

Admissions

Selectivity

Selectivity Score: 22/100
22
Selectivity

Admissions Websites

Finance

Finance

Average Net Tuition

The average student pays $15,559 for tuition, fees, and other expenses, after grants and scholarships.

Household Income Real Cost
$0-$30K $15,197
$30K-$48K $16,909
$48K-$75K $19,059
$75K-$110K $19,322
$110K+ $19,851

Sticker Price

Total stated tuition is $12,910, in-state and on-campus, before financial aid.

On-Campus Off-Campus
Stated Tuition $12,910 Same as On-Campus
Housing N/A $5,901
Books $328 $328
Total (before financial aid) $13,238 $19,139

Students Receiving Aid

74% of students receive some form of financial aid.

Undergrads Receiving Aid Average Aid Amount
Federal Loans 77% $8,863
Federal Scholarships/Grants 62% $5,051
Institutional Grants 12% $2,603
Other Federal Grants 14% $265
Other Loans 3% $9,129
Pell Grants 62% $4,989
State and Local Scholarships/Grants 5% $2,734
Student Loans 77% $9,160

Financial Aid Websites

Learn more about financial aid at http://www.chefs.edu/tuition-and-financial-aid.

Estimate the net price for you at http://chefs.studentaidcalculator.com.

Alumni and Outcomes

Alumni and Outcomes

Graduation Rates

13% of students graduated on time.

47% of students graduated in six years.

66% of full time students continued studying at this school after freshman year.

Rankings

WalletHub

#162 The Best and Worst College Cities and Towns in America
Questions about Le Cordon Bleu College of Culinary Arts-Chicago

Want more info about Le Cordon Bleu College of Culinary Arts-Chicago? Get free advice from education experts and Noodle community members.

  • Answer