Start Your Culinary Journey Today

Classes start May 23 2013
Now accepting applications for Culinary and Baking & Pastry programs at Le Cordon Bleu College of Culinary Arts in Atlanta

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This information will be used to contact you through various means, which may include: phone, text messaging, email, and postal mail about the programs and services that are offered.

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Bleu Is Rising To The Challenge

If your dream is to be in the kitchen, begin your culinary journey at Le Cordon Bleu, the number one cooking school*. You belong in a community that shares your passion. Our chefs can teach you foundational skills and innovations techniques essential for any cuisine. And you will work hands-on with commercial-grade tools and fine ingredients in industry-equipped kitchens. At Le Cordon Bleu, you can learn the way to exciting opportunities in the food industry.

Programs

Certificate in Le Cordon Bleu Culinary Arts
All about preparing, cooking and serving food.
Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts
Building on foundational training with more advanced courses and development of marketing, business and interpersonal skills that are helpful in the work place.
Certificate in Le Cordon Bleu in Baking & Pastry
All about preparing, decorating and serving basic to advanced bakery goods.
Associate of Applied Science Degree in Le Cordon Bleu in Baking & Pastry
Building on baking and pastry fundamentals with more advanced hands-on training and a well-rounded curriculum of management, business, and communication courses that can add to your value to your skills set, and help you prepare for opportunities in the work place.

Learn the Way™

Train hands-on in industry-equipped kitchens.
Work alongside chef instructors.
Learn in a real restaurant setting.
Make an investment in yourself at a tuition that’s more affordable than what you might find at another culinary school.

Continue on the culinary education pathway and advance with higher education.

Your Opportunity to Climb Higher

Le Cordon Bleu provides a pathway from essential foundation training to advanced culinary degrees.

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Actual guide may vary.

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Le Cordon Bleu in North America had the most USA culinary graduates between 2006 and 2011. Source: IPEDS data.

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu ® and the Le Cordon Bleu logo are registered marks of Career Education Corporation in North America for educational services. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.

Career Guide

Download a Complimentary Career Guide to learn about culinary industry positions.

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Le Cordon bleu success stories

Holli Ugalde

“Le Cordon Bleu isn’t a traditional college to me, it’s a lot more inspirational. It’s hands-on… you’re really learning and really grasping it.”

Russell Kook

“Le Cordon Bleu taught the techniques and the fundamentals perfectly; I really gained a lot from it…everything was just so crucial to what I do today.“

Leroy Walwyn

"I'd worked in the industry before I went to Le Cordon Bleu and it just enhanced my knowledge and enhanced what I can do in the culinary field.”

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Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu ® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned at Le Cordon Bleu are unlikely to transfer externally, but Le Cordon Bleu credits will transfer within Le Cordon Bleu if you choose to continue on and pursue a higher degree program with us. Le Cordon Bleu College of Culinary Arts has articulation agreements with many culinary schools that may allow students to transfer their associate degree into the Bachelor program. This articulation agreement is a formal, written document that defines how courses taken at Le Cordon Bleu College of Culinary Arts can be applied towards these online programs. Contact an Admissions Representative for more information.