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At A Glance

L'Ecole Culinaire-Memphis

L'Ecole Culinaire-Memphis is an Associate's college with 441 students located in Cordova, TN.

23
Selectivity
Offers Associate Degrees, Open Admissions

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L'Ecole Culinaire-Memphis's Full Profile

Student Life

Student Life

Student Body

Total Undergraduates 441
Gender 51% Male / 49% Female
Socio-Economic Diversity 72% 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 27%
Native Hawaiian or Other Pacific Islander 0%
Multi-racial 3%
Hispanic/Latino 1%
Ethnicity Unknown 1%
Black or African American 65%
Asian 1%
American Indian or Alaska Native 1%

Student Services

  • Career And Alumni Services
  • Libraries
  • Remedial Coursework

Academics

Academics

Popular Majors

Culinary Arts/Chef Training (100%)

Majors Offered

Associates

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

Campus Director Bonnie Delashmit
Accredited by Accrediting Commission of Career Schools and Colleges
Full-time Faculty 12
Student : Faculty Ratio 29 : 1
Faculty Gender (% Male : Female) 75 : 25
Percentage of Faculty Members
Non-Tenure Track Faculty 100

Admissions

Admissions

Selectivity

Selectivity Score: 22/100
22
Selectivity

Finance

Finance

Average Net Tuition

The average student pays $19,576 for tuition, fees, and other expenses, after grants and scholarships.

Household Income Real Cost
$0-$30K $19,359
$30K-$48K $20,534
$48K-$75K $22,623
$75K-$110K $24,551
$110K+ $24,744

Sticker Price

Total stated tuition is $12,900, in-state and on-campus, before financial aid.

On-Campus Off-Campus
Stated Tuition $12,900 Same as On-Campus
Fees $1,450 Same as On-Campus
Housing N/A $5,929
Books $1,694 $1,694
Total (before financial aid) $16,044 $21,973

Students Receiving Aid

81% of students receive some form of financial aid.

Undergrads Receiving Aid Average Aid Amount
Federal Loans 85% $8,903
Federal Scholarships/Grants 72% $5,226
Institutional Grants 49% $184
Other Federal Grants 17% $550
Pell Grants 72% $5,097
Student Loans 85% $8,903

Alumni and Outcomes

Alumni and Outcomes

Graduation Rates

3% of students graduated on time.

49% of students graduated in six years.

56% of full time students continued studying at this school after freshman year.

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