Le Cordon Bleu Le Cordon Bleu (French for " The Blue Ribbon") is an international network of hospitality and culinary schools teaching French ''haute cuisine''. Its educational focuses are hospitality management, culinary arts, and gastronomy. The instituti ...

College of Culinary Arts Atlanta was a two-year private for-profitCarnegie Foundation
/ref> college in Georgia. The college was owned by Career Education Corporation under a licensing agreement with

in Paris. The branch campus was established in April 2003 and all US Cordon Bleu College locations closed in September 2017.

Academics

There were four programs offered at Le Cordon Bleu College of Culinary Arts Atlanta; both tracks focus on classical

cooking Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...

methods, all facets of food preparation, and

baking Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...

skills. Associate * Le Cordon Bleu Culinary Arts * Le Cordon Bleu Pâtisserie and Baking Certificate * Le Cordon Bleu Culinary Arts * Le Cordon Bleu Pâtisserie and Baking

Admissions

Requirements for admission in Le Cordon Bleu College of Culinary Arts - Atlanta were proof of high school graduation, application, and personal interview.

Campus

The school's campus featured professional kitchens with industry-current equipment and an on-site restaurant. The college library also offered an assortment of books, periodicals, videos and computer labs for student use.

Accreditation

Le Cordon Bleu College of Culinary Arts Atlanta was accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).''Accreditation'', Accrediting Council for Independent Colleges and Schools website
/ref> Since it did not have

regional accreditation Higher education accreditation in the United States is a peer review process by which the validity of degrees and credits awarded by higher education institutions is assured. It is coordinated by accreditation commissions made up of member ins ...

, many regionally accredited schools are reluctant to accept its credits in transfer or recognize its degrees for entry into graduate programs.''Demanding Credit'', Inside Higher Education website, dated Oct. 19, 2005 by Scott Jaschik
/ref>''Tussling Over Transfer of Credit'', Inside Higher Education website, February 26, 2007 by Doug Lederman
/ref>
ttp://www.useducation.com.pk/stpages/typesofaccreditation.html ''Types of Accreditation'', Education USA website

References

{{coord, 33.83905, -84.23881, type:edu_globe:earth_region:US-GA, display=title Cooking schools in the United States Educational institutions established in 2003 Career Education Corporation Educational institutions disestablished in 2017 Defunct private universities and colleges in Georgia (U.S. state) 2003 establishments in Georgia (U.S. state) Former for-profit universities and colleges in the United States