When choosing a culinary school, or any school for that matter, it can be difficult to decide which program is the best one for you. One factor to consider is accreditation. It’s important to choose an accredited school, because that confirms the school meets industry standards.
What does accreditation mean?
All of the Le Cordon Bleu culinary schools have received accreditation by independent agencies recognized by the U.S. Department of Education. All schools that receive accreditation do so voluntarily as a way to enhance educational quality and ensure accountability. While Le Cordon Bleu works hard to meet its own institutional standards, by working with accrediting agencies the school is able to ensure standards established outside the organization are also met.
Le Cordon Bleu accrediting organizations
Le Cordon Bleu College in Chicago is regionally accredited by the Higher Learning Commission and a member of the North Central Association. All other Le Cordon Bleu culinary schools received accreditation from The Accrediting Council for Independent Colleges and Schools (ACICS) and/or the Accrediting Commission of Career Schools and Colleges (ACCSC).
Additionally, each school is licensed in the state in which it operates. For example, Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona, received a license from the Arizona State Board for Private Postsecondary Education.
This article is presented by Le Cordon Bleu College of Culinary Arts Online . Le Cordon Bleu College of Culinary Arts offers culinary arts and pâtisserie and baking training programs. To learn more about the class offerings, please visit Chefs.edu for more information.
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 are unlikely to transfer.