Hospitality Industry Training
If you feel the calling to explore management opportunities in restaurants, hotels and resorts, our Hospitality & Restaurant Management program can offer a level of training not typically found at other institutions; one that combines hands-on culinary training with strong management skills development.
Le Cordon Bleu provides a dynamic and creative environment where culinary professionals and industry newcomers can gain the foundational techniques necessary to pursue career opportunities in the culinary, hospitality, restaurant and food services industry. In our professional kitchens and student-run campus restaurants, you can have the opportunity to gain hospitality industry training alongside our experienced chef instructors and be immersed in the fundamental culinary arts and essential business skills training. The program culminates with an off-campus externship and the chance to practice your skills in an actual business, restaurant or hospitality establishment. You’ll work with food services industry professionals and build real-world experience that can prepare you to follow a variety of career opportunities in hotels, restaurants, spas, casinos, cruise ships and many other fun fields of the domestic and international hospitality industry.
Primary Program Objectives
Learn about our culinary arts, pâtisserie and baking, and hospitality & restaurant management and bachelor's in culinary management-online.
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Below you can find placement rates and other information tailored to your chosen campus and program. Certain disclosures are published on this website to assist students in understanding the facts about their programs.
The percentage of first-time, full-time undergraduate students who started between
9/1/2010 and 8/31/2011 who completed within 150% of the normal time period: 47%
This Graduation Rate includes both the Scottsdale campus location and the Online Culinary Programs.
A first-time student has no prior postsecondary experience before enrolling at this campus. This means that a student who attended another college, university or other postsecondary school before enrolling at this school is not included in the calculation. The rate also does not include students initially enrolled part-time, taking individual classes (as compared to enrolling in a full program), or only auditing classes. These rates are calculated using the Student Right-to-Know formula in order to comply with U.S. Department of Education requirements. The statistics track all first-time, full-time and certificate or degree-seeking undergraduate students who began school during the date range and have completed within 150% of the normal program length. For example, for a two-year program, the graduation rate would include students who had completed within three years of beginning the program. This statistic is not specific to one program alone; rather, all applicable undergraduate programs are included in this overall rate. Information pertaining to the Graduation Rates of all postsecondary institutions recognized by the U.S. Department of Education may be found on the College Navigator website. http://nces.ed.gov/collegenavigator/
*Le Cordon Bleu in North America had more culinary graduates in the USA than any other national network of culinary schools, for the years 2006 to 2011. Source: IPEDS.
Program offerings may vary by campus. Not all programs are available to residents of all states. 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.
Find employment rates, financial obligations and other disclosures at chefs.edu/disclosures.Le Cordon Bleu cannot guarantee employment or salary.
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