Loading...
Culinary School

Le Cordon Bleu Changes Curriculum, Reduces Tuition: But is it a Good Deal?

Comments (0)

By

Tue, Jul 5, 2011 at 8:00 AM
click to enlarge le_cordon_bleu_thumb_208x343_thumb_208x343.jpg

Changes are on the horizon for the curriculum at Le Cordon Bleu culinary school. Come the end of June, LCB will offer students the option to enroll in a 12-month culinary certificate program, foregoing the associates degree that was previously required.

According to an email from Mark Spencer, a spokesman for Le Cordon Bleu's parent company, Career Education Corporation (CEC), "Le Cordon Bleu is shifting emphasis from Associate degree programs, which also include general education courses, to a lower-cost 12-month Certificate program that focuses squarely on hands-on instruction of critical cooking competencies taught in the original Paris program.  Costing the average student about $17,500, this certificate program will be much less expensive than other private culinary schools, while still offering more kitchen instruction time than offered through community college programs, which are able to offer lower tuition because they are subsidized by state and local taxpayers."

Spencer went on to explain that students will still have the option of enrolling in an associates program if they wish. In that case, the student would complete the aforementioned certificate program, then move onto a second phase that includes general education courses, two advanced cooking classes and an externship module. That program is 21 months.

Farid Zadi and Susan Ji Young Park, husband and wife team who own Ecole de Cuisine in Glendale (and write for this blog) dispute the claim that LCB's certificate program is "much less expensive" than private culinary schools, as Spencer stated. Tuition at their school, which does not include an associates degree, is $10,500.

Another local, private culinary school, Chef Eric's Culinary Classroom, offers a Culinary Chef Program that provides a certificate after just 18 weeks of study and $2,200. Should that certificate count just as much as the one from Le Cordon Bleu, or anywhere else?

Then, of course, some would advise aspiring chefs to "just start cooking," as chef Eric Greenspan put it in a recent interview.

So if you're one of the many out there desperate to become a working culinary professional and you're not sure how to get there, all we can say at this point is, 'good question.' The road to chefdom apparently has many forks.

Follow Ali Trachta on Twitter @MySo_CalLife.

Related Content

Now Trending

Slideshows

  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.
  • Milo's Kitchen: A Treat Truck for Dogs
    Milo's Kitchen, a part of California-based Big Heart Pet Brands, is taking its homestyle dog treats on the road this summer with the "Treat Truck." The dogified food truck is making stops all over the country, ending up in New York early September. The truck stopped at Redondo Beach Dog Park Friday morning entertaining the pups with treats, a photo-booth and play zone. Milo's Kitchen Treat Truck offered samples of the line's six flavors, all with chicken or beef as the first ingredient, and all made in the U.S.A. with no artificial colors or preservatives. All photos by Nanette Gonzales.