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At A Glance

Le Cordon Bleu College of Culinary Arts-San Francisco

Le Cordon Bleu College of Culinary Arts-San Francisco is an Associate's college with 489 students located in San Francisco, CA.

23
Selectivity
Offers Associate Degrees, Open Admissions

Contact

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

Also Consider

Also Consider

Student Life

Student Life

Student Body

Total Undergraduates 489
Gender 56% Male / 44% Female
Socio-Economic Diversity 47% 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 6%
Native Hawaiian or Other Pacific Islander 0%
Multi-racial 1%
Hispanic/Latino 7%
Ethnicity Unknown 78%
Black or African American 2%
Asian 5%
American Indian or Alaska Native 0%

Student Services

  • Academic Support Services: study skills assistance tutoring
  • Computer Services: wireless network available student web hosting available
  • Counseling Services: career counseling employment services for undergraduates financial aid counseling placement services for graduates
  • Facilities: student-staffed public restaurant, mixology lab, gaming room, professional production kitchens, demonstration kitchens, pastry kitchens, confiseries, butchery lab, culinary library
  • Special Needs Services: partial services for students with learning disabilities wheelchair accessibility
  • Specialty Programs (ROTC, Accelerated Programs, Professional Development, etc.): internships
  • Transfer In Services
  • Transfer Out Services

Academics

Academics

Popular Majors

Culinary Arts/Chef Training (100%), Restaurant, Culinary, and Catering Management/Manager (0%)

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.

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 Peter Lee
Accredited by Accrediting Commission of Career Schools and Colleges
Accredited by Accrediting Council for Independent Colleges and Schools
Full-time Faculty 12
Student : Faculty Ratio 35 : 1
Faculty Gender (% Male : Female) 66 : 33
Percentage of Faculty Members
No Status Faculty 100

Admissions

Admissions

Selectivity

Selectivity Score: 22/100
22
Selectivity

Admission Considerations

Very Important: Interview

Also Considered: Character Personal Qualities, Level Of Applicants Interest, Talent Ability, Work Experience

Finance

Finance

Average Net Tuition

The average student pays $18,110 for tuition, fees, and other expenses, after grants and scholarships.

Household Income Real Cost
$0-$30K $17,666
$30K-$48K $16,906
$48K-$75K $21,025
$75K-$110K $22,732
$110K+ $22,722

Sticker Price

Total stated tuition is $13,761, in-state and on-campus, before financial aid.

On-Campus Off-Campus
Stated Tuition $13,761 Same as On-Campus
Housing N/A $6,664
Books $340 $340
Total (before financial aid) $14,101 $20,765

Students Receiving Aid

64% of students receive some form of financial aid.

Undergrads Receiving Aid Average Aid Amount
Federal Loans 65% $8,557
Federal Scholarships/Grants 47% $5,325
Institutional Grants 29% $2,998
Other Federal Grants 28% $250
Other Loans 1% $6,000
Pell Grants 47% $5,175
State and Local Scholarships/Grants 4% $1,719
Student Loans 65% $8,643

Alumni and Outcomes

Alumni and Outcomes

Graduation Rates

34% of students graduated on time.

62% of students graduated in six years.

79% of full time students continued studying at this school after freshman year.

Rankings

WalletHub

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