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At A Glance

Le Cordon Bleu Institute of Culinary Arts-Pittsburgh

Le Cordon Bleu Institute of Culinary Arts-Pittsburgh is an Associate's college with 52 students located in Pittsburgh, PA.

23
Selectivity
Offers Associate Degrees

Contact

Directions Link
Phone
(412) 566-2433
Website
www.chefs.edu

Le Cordon Bleu Institute of Culinary Arts-Pittsburgh's Full Profile

Student Life

Student Life

Student Body

Total Undergraduates 52
Gender 48% Male / 52% Female
Ethnic Diversity
Percentage
White 56%
Native Hawaiian or Other Pacific Islander 2%
Multi-racial 2%
Hispanic/Latino 6%
Ethnicity Unknown 13%
Black or African American 19%
Asian 2%

Student Services

  • Career And Alumni Services
  • Libraries

Academics

Academics

Popular Majors

Culinary Arts/Chef Training (67%), Baking and Pastry Arts/Baker/Pastry Chef (29%), Restaurant, Culinary, and Catering Management/Manager (3%)

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.

A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations.

Job Opportunities:

Food Service Managers
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
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.

Administration & Faculty

President William Hunt
Accredited by Accrediting Commission of Career Schools and Colleges
Full-time Faculty 12
Student : Faculty Ratio 32 : 1
Faculty Gender (% Male : Female) 58 : 41
Percentage of Faculty Members
Non-Tenure Track Faculty 100

Admissions

Admissions

Selectivity

Selectivity Score: 22/100
22
Selectivity

Finance

Finance

Sticker Price

On-Campus Off-Campus
Stated Tuition $15,385 Same as On-Campus
Fees $165 Same as On-Campus
Housing N/A N/A
Books N/A N/A
Total (before financial aid) $15,550 $15,550

Alumni and Outcomes

Alumni and Outcomes

Graduation Rates

67% of students graduated in six years.

81% of full time students continued studying at this school after freshman year.

Rankings

WalletHub

#23 The Best and Worst College Cities and Towns in America
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