Le Cordon Bleu Institute of Culinary Arts Catalog

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					Le Cordon Bleu Institute of Culinary Arts


       Catalog 2010-2011




                                            Pittsburgh, PA
              Le Cordon Bleu


Great Cities,
Great Dreams,
Great Opportunities.

This catalog is current as of the time of         Photographs
publication. From time to time, it may be         While not all photographs in this publication
necessary or desirable for Le Cordon Bleu         were taken at Le Cordon Bleu Institute of
Institute of Culinary Arts to make changes        Culinary Arts, they do accurately represent
to this catalog due to the requirements and       the general type and quality of equipment
standards of the school’s accrediting body,       and facilities found at Le Cordon Bleu
state licensing agency or U.S. Department         Institute of Culinary Arts.
of Education, or due to market conditions,
                                                  717 Liberty Avenue, Pittsburgh, PA 15222
employer needs or other reasons.
Le Cordon Bleu Institute of Culinary Arts         Ohio Registration No. 02-01-1622T
reserves the right to make changes at any
                                                  Le Cordon Bleu does not guarantee
time to any provision of this catalog,
                                                  employment or salary.
including the amount of tuition and fees,
academic programs and courses, school             Le Cordon Bleu ® and the Le Cordon Bleu
policies and procedures, faculty and              logo are registered trademarks of Career
administrative staff, the school calendar         Education Corporation.
and other dates, and other provisions.
Le Cordon Bleu Institute of Culinary Arts
also reserves the right to make changes in
equipment and instructional materials, to
modify curriculum and to combine or
cancel classes.




2 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
                                                  Financial Aid Information              24   Student Services Information           35
            Table of Contents                     Financial Assistance                   24   Student Services                       35
                                                  How to Apply                           24   Student Orientation                    35
Message from the Vice President                   Financial Aid Programs                 24   Student Portal                         35
of Academic Affairs                          4    Scholarships                           26   L. Edwin Brown Library & Resource
                                                  Cancellation Policy                    26   Center                                 35
Message from the Office of the President 5        Refund Policy                          27   CECybrary                              36
                                                  Return of Title IV Funds               27   Academic Assistance                    36
Le Cordon Bleu — an                               Withdrawal Date                        27   Uniform Policy                         36
International Passport since 1895            6                                                Housing                                36
                                                  LCB Advantage Card                     28
                                                                                              Student Record Retention               36
About Le Cordon Bleu Institute of
                                                  Academic Information                   29   Transcripts                            36
Culinary Arts                                7
                                                  Unit of Credit                         29   Career Services                        36
Mission Statement                            7
                                                  Transfer of Credit to Other Schools    29   Activities                             37
Integrity Statement                          7
                                                  Transfer of Credit to Le Cordon Bleu        S.T.A.R. Team Program                  37
History                                      7
                                                  Institute of Culinary Arts             29   Peer Tutoring                          37
Faculty                                      8
                                                  Proficiency Credit                     29   Eta Sigma Delta                        37
Accreditation and Affiliations               8
                                                  National Proficiency Exams             30   Health Services                        37
ACFFAC                                       8
                                                  Class Size                             30   Café 18: Student Cafeteria             37
Memberships                                  9
                                                  Course Auditing                        30   Bookstore                              37
Seperate Facilities                          9
                                                  Residency Requirements                 30
Statement of Ownership                      10    Attendance Policy                      30   General Information                    38
Program Offerings                           11    Make-up Policy                         30   Facility                               38
Associate of Specialized Technology               Grading System                         31   Hours of Operation                     38
Degree in Le Cordon Bleu Culinary Arts      11    Application of Grades and Credits      31   School Closings                        38
Diploma in Le Cordon Bleu Culinary                Grading Chart                          31   Class Hours                            38
Techniques                                  12    Drop/Add Period                        32   School Policies                        39
Associate of Specialized Technology               Standards of Satisfactory Academic          Conduct Policy                         39
Degree in Le Cordon Bleu                          Progress                               32
Pâtisserie and Baking                       13                                                Termination Policy                     39
                                                  CGPA Requirements                      32   Reasonable Accommodations Policy –
Associate in Specialized Business
Degree in Le Cordon Bleu                          Rate of Progress Toward Completion          Individuals with Disabilities          39
Hospitality & Restaurant Management         14    Requirements                           32   Campus Security                        39
                                                  Maximum Time in Which to Complete      32   Drug-Free Environment                  39
Course Descriptions                         15    How Transfer Credits/Change of              Unlawful Harassment Policy             40
                                                  Program Affect SAP                     33
Admissions Information                      22                                                Student Grievance Policy               40
                                                  Probation                              33
Non-Discrimination                          22                                                Notification of Rights Under FERPA
                                                  Appeal                                 33   with Respect to Student Records        41
Admissions Policy                           22
                                                  Reinstatement                          34   Catalog Addendum                       42
International Students                      23
                                                  Leave of Absence                       34
Re-Entering Students                        23
                                                  Graduation Requirements                34
Policy on Forged/Altered Academic
Documents                                   23    Graduation Awards                      34


Publication Date: January 2010 | Volume I        CEC2347726   61-22691P 01/10                                   Chefs.edu/Pittsburgh | 3
              Le Cordon Bleu


Message from the Vice President
of Academic Affairs



                                                 The experienced faculty and staff that comprise the Le Cordon Bleu family are committed to
                                                 ensuring that our students get the most from their educational experience. Our obligation to
                                                 them goes well beyond simply teaching a subject. In addition to the exemplary education that
                                                 students receive in the classroom and kitchen laboratories, our students are afforded the
                                                 opportunity to participate in extracurricular activities as well. Through active engagement in
                                                 student clubs, guest lectures by local and celebrity chefs, and continuing education sessions
                                                 with Le Cordon Bleu International chefs, our students are given the tools needed to become
                                                 the future leaders in the industry. Our students often remind us that their dreams have
                                                 become reality due to the dedication of Le Cordon Bleu teachers, chef instructors, student
                                                 services coordinators and others. Through a series of learning events and experiences, our
                                                 students discover that our dedicated team of educators uniquely understand and respond
                                                 to their desires to become skilled and confident in their chosen field. This sense of
                                                 accomplishment is something that so many students proudly speak about when they recount
                                                 their time in a Le Cordon Bleu program. In the field, our graduates are making their marks
                                                 as well. Many graduates have attained positions of responsibility, visibility and
                                                 entrepreneurship soon after completing their studies at a Le Cordon Bleu campus. Several
                                                 have found positions within leading hospitality companies and in renowned kitchens across
                                                 the nation and internationally. Others have continued their studies in an effort to gain even
                                                 more knowledge, expertise and marketability. It is our privilege to be able to give students
                                                 from all walks of life the opportunity to learn from dedicated professionals, in an
                                                 environment that encourages excellence with unparalleled facilities and with the focus on
                                                 their ability to do great things in the foodservice and hospitality industry upon graduation.




                                                 Kirk T. Bachmann M.Ed., C.E.C
                                                 Vice President of Academic Affairs/Corporate Executive Chef
                                                 Le Cordon Bleu




4 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
                                                      Message from the
                                                 Office of the President



Imagine yourself working in the culinary or hospitality industry; an industry
characterized by passion, creativity, drive and determination.
Now, don’t just imagine it. Make it a reality at Le Cordon Bleu Institute of Culinary Arts,
where we combine the classic culinary curriculum of Le Cordon Bleu with modern
American technology and training.
You’ll train in our facility with experienced and supportive chef instructors, faculty,
and staff. Our broad and challenging hands-on curriculum draws on Le Cordon Bleu’s
century-old tradition of immersion in the culinary and hospitality world and instruction
that emphasizes demonstration followed by practical application. By studying this
curriculum, you will have the opportunity to learn the skills you need effectively and
efficiently so that when you complete the program, you’ll be prepared to pursue a career
in the culinary or hospitality industry. You’ll find that our dedicated career services
department will be an invaluable aid for your search to find a rewarding position.
To put it simply, our only purpose is to help you reach your career goals and to learn high
levels of culinary artistry. We are a student-centered institution, and we’re very proud of
that commitment.
What’s more, our campus is located in the heart of Pittsburgh, one of America’s “Most
Livable Cities.” Pittsburgh has a vibrant cultural scene, dozens of acclaimed recreational
opportunities—and a low cost of living. Pittsburgh offers urban living within close range
of Pennsylvania’s beautiful countryside and rural charm.
I hope you’ll join us at Le Cordon Bleu Institute of Culinary Arts. Together, we can
work toward fulfilling your goal of joining the culinary or hospitality industry.

Pearce Miller
President
Le Cordon Bleu Institute of Culinary Arts in Pittsburgh




                                                                   Chefs.edu/Pittsburgh | 5
              Le Cordon Bleu


                                                                                 Few institutions of any kind possess the
                                                            Le Cordon Bleu —     prestigious reputation of Le Cordon Bleu.

                                                              an International   This internationally renowned school for
                                                                                 the culinary arts has become synonymous
                                                           Passport since 1895   with expertise, innovation, tradition, and
                                                                                 refinement — qualities which are
                                                                                 meticulously nurtured by the school.
                                                                                 Founded in Paris in 1895, Le Cordon Bleu’s
                                                                                 name traces back to a high honor bestowed
                                                                                 upon members of the Order of the Holy
                                                                                 Spirit by King Henry III in the 1500’s. The
                                                                                 awarded medallion, called the Cross of the
                                                                                 Holy Spirit, was suspended from a Blue
                                                                                 Ribbon…or Le Cordon Bleu.
                                                                                 At the end of the 19th century, a recipe
                                                                                 collection entitled “La Cuisiniere Cordon
                                                                                 Bleu” was published to much acclaim. The
                                                                                 collection’s success prompted its publishers
                                                                                 to open a culinary school with the
                                                                                 Le Cordon Bleu designation. The
                                                                                 reputation of the school spread rapidly,
                                                                                 both in France and internationally. Since
                                                                                 then, students throughout the world
                                                                                 have trained in the culinary arts at
                                                                                 Le Cordon Bleu.
                                                                                 Le Cordon Bleu’s partnership with
                                                                                 Le Cordon Bleu further expands this
                                                                                 influence. Le Cordon Bleu’s arrival in the
                                                                                 United States is significant beyond mere
                                                                                 expansion. It ushers in a new educational
                                                                                 era in culinary arts that combines classical
                                                                                 European techniques with modern
                                                                                 American technology and training. As
                                                                                 a result, students will be afforded even
                                                                                 greater opportunities to acquire the
                                                                                 knowledge and skills necessary to excel
                                                                                 in the culinary world.
                                                                                 As a testament to their accomplishment,
                                                                                 each graduate will receive a coveted
                                                                                 Le Cordon Bleu Culinary Diplôme,
                                                                                 in addition to their degree or diploma.




6 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
                                                 Integrity Statement                               the Le Cordon Bleu Institute of Culinary
                   About                         Absolute integrity is expected of every           Arts school catalog.

 Le Cordon Bleu Institute                        Le Cordon Bleu Institute of Culinary Arts
                                                 student in all academic undertakings.             History
                                                                                                   Pennsylvania Institute of Culinary Arts was
         of Culinary Arts                        Learning is based on the passionate search
                                                 for truth. In this environment, it is crucial     founded in 1986 as a Branch Campus of
                                                 that we have respect for all points of view;      the Sawyer School. The Institute earned
                                                 for civility in discourse; and trust in a fair-   accredited branch campus status in 1987,
                                                 minded approach in all disciplines. Integrity     and in 1988 the Culinary Arts program was
Mission Statement                                                                                  approved as a Specialized Degree granting
                                                 entails a firm adherence to a set of values,
Le Cordon Bleu Institute of Culinary Arts                                                          program (AST). In 1990, Pennsylvania
                                                 and the values most essential to an
is an institution of higher learning for                                                           Institute of Culinary Arts was acquired by
                                                 academic community are grounded on the
students who share a passion for the                                                               Pennsylvania Institute of Culinary Arts,
                                                 concept of honesty with the respect to the
culinary and hospitality arts. We are                                                              Inc. and subsequently earned independent
                                                 intellectual efforts of oneself and others.
dedicated to providing quality career                                                              Main Campus accreditation by the
                                                 Academic honesty is expected not only in
education that integrates the classic                                                              Accrediting Commission of Career Schools
                                                 formal coursework situations, but also in all
culinary curriculum of Le Cordon Bleu in                                                           and Colleges (formerly the National
                                                 school relationships and interactions
combination with modern technology and                                                             Association of Trade and Technical Schools).
                                                 connected to the educational process,
innovation in global cuisine.
                                                 including the use of school resources.            In 1992, the Culinary Arts program was
Ours is a creative and supportive community                                                        accredited by the Accrediting Commission
                                                 A Le Cordon Bleu Institute of Culinary
guided by professional chef instructors,                                                           of the American Culinary Federation
                                                 Arts student’s submission of work for
faculty and staff. An environment where                                                            Educational Institute, a subsidiary of
                                                 academic credit indicates that the work is
you can immerse yourself in the                                                                    the American Culinary Federation.
                                                 the student’s own. All outside assistance
culinary/hospitality world and in order                                                            Pennsylvania Institute of Culinary Arts
                                                 should be acknowledged, and the student’s
to develop skills by watching chef                                                                 first offered a Restaurant Management
                                                 academic position truthfully reported at all
demonstrations, and then performing the                                                            Program in the spring of 1993. That
                                                 times. In addition, Le Cordon Bleu
same tasks yourself. You will have the                                                             program was subsequently approved as a
                                                 Institute of Culinary Arts students have a
opportunity to spend time in industry                                                              Specialized Degree granting program (ASB)
                                                 right to expect academic integrity from
equipped kitchens working alongside chef
                                                 every peer.
instructors and learning the skills necessary
to explore your passion and pursue your goal     Violations of these academic standards
of a career in the culinary or hospitality       can lead to suspension or dismissal from
industry. We will introduce you to various       Le Cordon Bleu Institute of Culinary Arts
techniques and expose you to the preparation     and its programs. A faculty member who
of international cuisine throughout your         identifies academically dishonest work or
training. The theoretical foundation and         behavior will tell the student and explain
technical skills you learn can be applied to     what is wrong, ask for an explanation, and
the preparation of many cuisines.                inform the student of the consequences for
                                                 the course. Students found violating this
To help you achieve your goal of a career in     policy will automatically fail the test or
the culinary or hospitality industry, we offer   assignment involved and as a result, may
a dedicated career services department to        fail the course. The Deans will conduct
and support you in your career aspirations.      further review and a decision of the
                                                 student’s status will be determined at that
                                                 time. All students will be granted an
                                                 opportunity for appeal as per the policy in
                                                                                                                       Chefs.edu/Pittsburgh | 7
              Le Cordon Bleu


in the fall of 1993. In 1998, the Institute       institute officially changed its name to       ACFFAC
received approval of the trade name               Le Cordon Bleu Institute of Culinary Arts.     Le Cordon Bleu Culinary Arts and
Le Cordon Bleu Institute of Culinary Arts         Le Cordon Bleu Institute of Culinary Arts      Le Cordon Bleu Pâtisserie and Baking:
for use in all advertisements and literature.     continues to operate with the same high        Accredited Programs, American Culinary
In the spring of 1998, the Restaurant             standards of excellence established in 1986.   Federation Foundation, Inc. Accrediting
Management Program was approved to                                                               Commission.
include Hotel/Restaurant Management. In           Faculty
                                                  Our faculty members are the keystone of        Le Cordon Bleu Hospitality & Restaurant
June 1999, the first Pastry Arts class was
                                                  Le Cordon Bleu Institute of Culinary Arts      Management: Accredited Program,
officially offered as a diploma program. In
                                                  quality. Members of the faculty bring          Accrediting Commission for Programs in
January 2000 the Pastry Arts program was
                                                  industry or professional experience to         Hospitality Administration.
approved as a Specialized Degree granting
program (AST). In 2001, the Institute             the classroom. Through our faculty’s           Le Cordon Bleu Institute of Culinary Arts
received approval of the trade name               and instruction, you will be introduced        is licensed by the Pennsylvania State Board
Le Cordon Bleu Institute of Culinary Arts         to theoretical, practical and creative         of Private Licensed Schools. By authority
for use in all advertisements and literature.     applications that will help you succeed        of the Pennsylvania Department of
                                                  in the culinary or hospitality industry.       Education, Le Cordon Bleu Institute of
In December 2001, Career Education
                                                  Le Cordon Bleu Institute of Culinary Arts      Culinary Arts grants an Associate Degree
Corporation (CEC) purchased the Institute.
                                                  faculty members are dedicated to academic      in Specialized Technology in Le Cordon
CEC is one of North America’s largest
                                                  achievement, professional education, focused   Bleu Culinary Arts, an Associate Degree in
providers of private, post-secondary
                                                  attention, and to helping you prepare for      Specialized Technology in Le Cordon Bleu
education. In March 2002, Le Cordon Bleu
                                                  your chosen career and reach your potential.   Pâtisserie and Baking and an Associate
Institute of Culinary Arts partnered with
                                                  In essence, they practice what they teach. A   Degree in Specialized Business in
Le Cordon Bleu to offer a Le Cordon Bleu
                                                  listing of our faculty may be found in the     Le Cordon Bleu Hospitality & Restaurant
Culinary Arts program and a Le Cordon
                                                  addendum to this catalog.                      Management. By authority of the
Bleu Pâtisserie & Baking program. In July
                                                                                                 Pennsylvania State Board of Private
2003, the Pâtisserie & Baking program was
                                                  Accreditation and Affiliations                 Licensed Schools, the Institute grants a
accredited by the Accrediting Commission
                                                  Le Cordon Bleu Institute of Culinary Arts      Diploma in Le Cordon Bleu Culinary
of the American Culinary Federation
                                                  is accredited by the Accrediting               Techniques. Le Cordon Bleu Institute of
Foundation. In January 2004, Le Cordon
                                                  Commission of Career Schools and               Culinary Arts and/or its representatives are
Bleu Institute of Culinary Arts partnered
                                                  Colleges (ACCSC).                              also registered with the Ohio State Board of
with Le Cordon Bleu to offer a Le Cordon
                                                                                                 Career Colleges and Schools and the West
Bleu Hospitality & Restaurant Management          Accrediting Commission of Career Schools
                                                                                                 Virginia Council for Community and
program. In 2004, the Institute officially        and Colleges
                                                                                                 Technical College Education.
changed its name to Le Cordon Bleu                2101 Wilson Blvd. / Suite 302
Institute of Culinary Arts. In March 2007,        Arlington, VA 22201
the Diploma Program in Le Cordon Bleu             (703) 247-4212
Culinary Techniques was offered. In 2008,
                                                  The Accrediting Commission of Career
the Hospitality & Restaurant Management
                                                  Schools and Colleges is listed by the U.S.
program was accredited by the Accrediting
                                                  Department of Education as a nationally
Commission for Programs in Hospitality
                                                  recognized accrediting agency.
Administration. In January 2010, the




8 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
Memberships                                   Separate Facilities
Le Cordon Bleu Institute of Culinary Arts     Le Cordon Bleu College of Culinary Arts
and/or its staff and faculty are affiliated   which is located at 3221 Enterprise Way,
with the following organizations:             Miramar, Florida is a branch campus of
                                              Le Cordon Bleu Institute of Culinary Arts.
• American Academy of Chefs
                                              Le Cordon Bleu College of Culinary Arts,
• American Culinary Federation,               Inc., a Private Two-Year College, which is
  Pittsburgh Chapter                          located at 215 First Street, Cambridge,
• American Culinary Federation                Massachusetts, is a branch campus of
• American Wine Society                       Le Cordon Bleu Institute of Culinary Arts.
• Better Business Bureau
• Career College Association
• Chamber of Commerce
• Confrerie de la Chaine des Rotisseurs
• Council of Hotel, Restaurant, &
  Institutional Educators
• Food Safety Council
• Hospitality Educators Mid-Atlantic
  Region Chapter of CHRIE
• National Association of Student
  Financial Aid Administrators
• National Restaurant Association
• Pennsylvania Association of Private
  School Administrators
• Pennsylvania Association of Two-Year
  Colleges
• Pennsylvania Restaurant Association
• Western Chapter of the Pennsylvania
  Restaurant Association
• World Association of Cooks




                                                                                           Chefs.edu/Pittsburgh | 9
              Le Cordon Bleu


                                                                                 Le Cordon Bleu Institute of Culinary Arts
                                                                  Statement of   is owned by Le Cordon Bleu Institute of

                                                                    Ownership    Culinary Arts, Inc., which is wholly owned
                                                                                 by Career Education Corporation (CEC).
                                                                                 CEC is a Delaware corporation with
                                                                                 principal offices located at 2895
                                                                                 Greenspoint Parkway, Suite 600,
                                                                                 Hoffman Estates, Illinois 60169.
                                                                                 CEC Executive Officers
                                                                                 Gary E. McCullough
                                                                                 President and Chief Executive Officer
                                                                                 Mike Graham
                                                                                 Executive Vice President and
                                                                                 Chief Financial Officer

                                                                                 CEC Board of Directors
                                                                                 Dennis H. Chookaszian
                                                                                 David W. Devonshire
                                                                                 Patrick W. Gross
                                                                                 Greg L. Jackson
                                                                                 Thomas B. Lally
                                                                                 Steven H. Lesnik, Chairman of the Board
                                                                                 Gary E. McCullough
                                                                                 Edward A. Snyder
                                                                                 Leslie T. Thornton




10 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
                                                                     The Associate of Specialized Technology          Suggested Sequence of Courses
 Associate of Specialized                                            Degree in Le Cordon Bleu Culinary Arts is        Course     Course
                                                                                                                      Code       Title                    Credits
   Technology Degree in                                              designed to prepare students with the skills
                                                                     appropriate for entry-level positions in         Weeks 1-6
         Le Cordon Bleu                                              professional food preparation. Students
                                                                     begin their program with classes in basic
                                                                                                                      LCBC107 Food Safety and Sanitation        4

            Culinary Arts                                            and fundamental concepts of the culinary
                                                                     profession and general education building
                                                                                                                      LCBC111 Culinary Foundations I
                                                                                                                      †PSY100       Strategies for
                                                                                                                                                                5


                          99 quarter credit hours/                                                                                  Lifelong Learning           4
                                                                     to more advanced topics as the program
                                1576 clock hours                     progresses. The program features lecture         Weeks 6-12
                                                                     and laboratory formats and includes              †ENG102 English                           4
                                                                     sections in food preparation, culinary           LCBC121 Culinary Foundations II           5
                                                                     management, and general education.               †MAT102 Math                              4
                                                                     The program concludes with capstone
                                                                                                                      Weeks 12-18
                                                                     experiences that give students a chance to
                                                                                                                      LCBC127 Cost Control & Purchasing         4
                                                                     practice skills taught throughout the course
                                                                     of their studies. A student can choose to        LCBC131 Culinary Foundations III          5
                                                                     complete the program in approximately            LCBC137 Wine and Beverage                 4
                                                                     15 or 21 calendar months. The length of          Weeks 18-24
                                                                     time needed to complete the program could
                                                                                                                      LCBC151 Baking & Pastry                   5
                                                                     vary depending on the individual
                                                                                                                      †LIT102       Popular Literature:
                                                                     circumstances of the student.
                                                                                                                                    Short Stories               4
                                                                     Our students are required to complete the        Weeks 24-30
                                                                     program with a 12 week paid externship,          †HED102 Health & Wellness                 4
                                                                     selecting a site for training that can enhance
                                                                                                                      LCBC161 Catering and Buffet               5
                                                                     their career path. In addition, students
                                                                     graduating from the Le Cordon Bleu               Weeks 30-36
                                                                     Culinary Arts program will have completed        †LAN201 Spanish                           4
                                                                     the necessary education requirement to be        LCBC211 Cuisine Across Cultures           5
                                                                     eligible for certification under the American    †SOC202 Diversity in a
                                                                     Culinary Federation guidelines.*                         Global Workplace                  4
                                                                     Upon completion of the program the               Weeks 36-42
                                                                     graduate should have the skills needed to        LCBC217 Hospitality Supervision
                                                                     begin their career in the culinary and/or                and Entrepreneurship              4
                                                                     hospitality industries at an entry level.        LCBC233 Contemporary Cuisine              5
The jobs mentioned are examples of certain potential jobs, not a     Examples of some job titles for graduates        Weeks 42-48
representation that these outcomes are more probable than
others. Le Cordon Bleu Institute of Culinary Arts does not           include Cook, Line Cook, Catering                LCBC225 Dining Room Management            3
guarantee employment or salary.
                                                                     Assistant, Banquet Cook, Garde Manger,
* Le Cordon Bleu Institute of Culinary Arts does not guarantee                                                        LCBC243 Restaurant Practical              5
  third-party certification. Certification requirements for taking   Baker, Roundsman and Prep Cook. The
  and passing certification examinations are not controlled by Le                                                     Weeks 48-54
  Cordon Bleu Institute of Culinary Arts but by outside agencies
                                                                     various titles of “chef ” generally apply to
  and are subject to change without notice to Le Cordon Bleu         more advanced roles in a professional            LCBC253 Externship I                      6
  Institute of Culinary Arts.
                                                                     kitchen (for example, Sous Chef, Executive       Weeks 54-60
** Associate in Specialized Technology Degree in Le Cordon
   Bleu Culinary Arts is occupational in nature.                     Chef). Graduates should not expect to            LCBC258 Externship II                     6
† Denotes general education course.
                                                                     become Chefs upon graduation but are             Total Required Credits
Courses are listed in a suggested sequence. The actual schedule is
subject to change.                                                   encouraged to work toward becoming a             Required for Graduation                   99
                                                                     Chef through the course of their careers.                           Chefs.edu/Pittsburgh | 11
                     Le Cordon Bleu


                                                                        The Diploma in Le Cordon Bleu Culinary                         The various titles of “chef ” generally apply
             Diploma in                                                 Techniques is designed to prepare students                     to more advanced roles in a professional

 Le Cordon Bleu Culinary                                                with the skills appropriate for basic
                                                                        positions in professional food preparation.
                                                                                                                                       kitchen (for example, Sous Chef, Executive
                                                                                                                                       Chef). Graduates should not expect to
             Techniques                                                 Students begin their program with classes
                                                                        in basic and fundamental concepts of the
                                                                                                                                       become chefs upon graduation but are
                                                                                                                                       encouraged to work toward becoming a
                           42 quarter credit hours/                     culinary profession and build to more                          chef through the course of their careers.
                                  700 clock hours                       advanced topics as the program progresses.
                                                                        The program features lecture and                               Suggested Sequence of Courses
                                                                        laboratory formats. The program concludes
                                                                                                                                       Course     Course
                                                                        with an externship experience that gives                       Code       Title                      Credits
                                                                        students a chance to practice skills that
                                                                                                                                       Weeks 1-6
                                                                        have been taught throughout the course
                                                                        of their studies. A student will typically                     LCBC107 Food Safety and
                                                                                                                                               Sanitation                          4
                                                                        complete the program in less than 8 months,
                                                                        earning a Diploma in Le Cordon Bleu                            LCBC111 Culinary Foundations I              5
                                                                        Culinary Techniques. The length of time                        Weeks 6-12
                                                                        needed to complete the program could vary
                                                                                                                                       †HED102 Health & Wellness                   4
                                                                        depending on the individual circumstances
                                                                        of the student.                                                LCBC121 Culinary Foundations II             5
                                                                                                                                       Weeks 12-18
                                                                        Our students are required to complete the
                                                                        program with a 6 week paid externship,                         LCBC131 Culinary Foundations III            5
                                                                        selecting a site for training that can enhance                 LCBC217 Hospitality Supervision
                                                                        their career path. In addition, students                               and Entrepreneurship                4
                                                                        graduating from the Le Cordon Bleu                             Weeks 18-24
                                                                        Culinary Techniques program will have
                                                                                                                                       LCBC151 Baking & Pastry                     5
                                                                        completed the necessary education
                                                                        requirement to be eligible for certification                   LCBC127 Cost Control & Purchasing           4
                                                                        under the American Culinary Federation                         Weeks 24-30
                                                                        guidelines.*                                                   LCBC253 Externship I                        6
                                                                        Upon completion of the program the                             Total Quarter Credits
                                                                        graduate should have the skills needed to                      Required for Graduation                    42
                                                                        begin their career in the culinary and/or
                                                                        hospitality industries at an entry level.
                                                                        Examples of some job titles for graduates
                                                                        include Cook, Line Cook, Catering
                                                                        Assistant, Banquet Cook, and Prep Cook.


The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others.
Le Cordon Bleu Institute of Culinary Arts does not guarantee employment or salary.
* Le Cordon Bleu Institute of Culinary Arts does not guarantee third-party certification. Certification requirements for taking and
  passing certification examinations are not controlled by Le Cordon Bleu Institute of Culinary Arts but by outside agencies and are
  subject to change without notice to Le Cordon Bleu Institute of Culinary Arts.
** Diploma in Le Cordon Bleu Culinary Techniques is occupational in nature.
† Denotes general education course.
Courses are listed in a suggested sequence. The actual schedule is subject to change.


12 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
                                                                     The Associate of Specialized Technology            Suggested Sequence of Courses
 Associate of Specialized                                            Degree in Le Cordon Bleu Pâtisserie &              Course     Course
   Technology Degree in                                              Baking is designed to prepare students with
                                                                     the skills appropriate for entry-level positions
                                                                                                                        Code
                                                                                                                        Weeks 1-6
                                                                                                                                   Title                         Credits


          Le Cordon Bleu                                             in professional food preparation. Students
                                                                     begin their program with classes in basic and
                                                                                                                        LCBC107 Food Safety and Sanitation             4
                                                                                                                        LCBC111 Culinary Foundations I                 5
   Pâtisserie and Baking                                             fundamental concepts of the baking
                                                                     profession and general education building to       †PSY100       Strategies for Lifelong Learning 4
                          99 quarter credit hours/                   more advanced topics as the program                Weeks 6-12
                                1576 clock hours                     progresses. The program features lecture and       †ENG102 English                                4
                                                                     laboratory formats and includes sections in
                                                                                                                        LCBP120 Introduction to Breads                 5
                                                                     food preparation, culinary management, and
                                                                     general education. The program concludes           †MAT102 Math                                   4
                                                                     with capstone experiences that give students       Weeks 12-18
                                                                     a chance to practice skills taught throughout      LCBC127 Cost Control & Purchasing              4
                                                                     the course of their studies. A student
                                                                                                                        LCBP130 Breakfast Pastries                     5
                                                                     typically completes the program in
                                                                     approximately 15 calendar months. The              LCBC137 Wine and Beverage                      4
                                                                     length of time needed to complete the              Weeks 18-24
                                                                     program could vary depending on the                LCBP150 Specialty Cakes and Variety Pies 5
                                                                     individual circumstances of the student.
                                                                                                                        †LIT102       Popular Literature: Short Stories 4
                                                                     Our students are required to complete the
                                                                                                                        Weeks 24-30
                                                                     program with a 12 week paid externship,
                                                                                                                        †HED102 Health and Wellness                    4
                                                                     selecting a site for training that can enhance
                                                                     their career path. In addition, students           LCBP160 French Pastry                          5
                                                                     graduating from the Le Cordon Bleu                 Weeks 30-36
                                                                     Pâtisserie and Baking program will have            †LAN201 Spanish                                4
                                                                     completed the necessary education
                                                                                                                        LCBP210 Specialized and Plated Desserts 5
                                                                     requirement to be eligible for certification
                                                                     under the American Culinary Federation             †SOC202 Diversity in a Global Workplace 4
                                                                     guidelines.*                                       Weeks 36-42
                                                                     Upon completion of the program the                 LCBC217 Hospitality Supervision
                                                                     graduate should have the skills needed to                  and Entrepreneurship                   4
                                                                     begin their career in the culinary and/or          LCBP230 Pastry Arts Sculpturing
                                                                     hospitality industries at an entry level.                  and Design                             5
                                                                     Examples of some job titles for graduates          Weeks 42-48
The jobs mentioned are examples of certain potential jobs, not a
representation that these outcomes are more probable than others.    include Pastry Assistant, Bakery Assistant,        LCBC225 Dining Room Management                 3
Le Cordon Bleu Institute of Culinary Arts does not guarantee         Baker, Assistant Pastry Cook, Pastry Cook,
employment or salary.                                                                                                   LCBC243 Restaurant Practical                   5
* Le Cordon Bleu Institute of Culinary Arts does not guarantee       Bread Baker and Cake Decorator. The
  third-party certification. Certification requirements for taking   various titles of “pastry chef ” generally         Weeks 48-54
  and passing certification examinations are not controlled by Le
  Cordon Bleu Institute of Culinary Arts but by outside agencies     apply to more advanced roles in a                  LCBC253 Externship I                           6
  and are subject to change without notice to Le Cordon Bleu
  Institute of Culinary Arts.
                                                                     professional kitchen (for example Pastry           Weeks 54-60
** Associate in Specialized Technology Degree in Le Cordon Bleu      Sous Chef, Executive Pastry Chef).
Patisserie & Baking is occupational in nature.                                                                          LCBC258 Externship II                          6
                                                                     Graduates should not expect to become
† Denotes general education course.
                                                                     chefs upon graduation but are encouraged           Total Quarter Credits
Courses are listed in a suggested sequence. The actual schedule is
subject to change.                                                   to work toward becoming a chef through             Required for Graduation                       99
                                                                     the course of their careers.                                             Chefs.edu/Pittsburgh | 13
                    Le Cordon Bleu


                                                                     The Associate of Specialized Business in         Suggested Sequence of Courses
Associate in Specialized                                             Le Cordon Bleu Hospitality & Restaurant          Course     Course
                                                                                                                      Code       Title                         Credits
     Business Degree in                                              Management is designed to prepare
                                                                     students with the skills appropriate for         Weeks 1-6
          Le Cordon Bleu                                             entry-level management positions in the
                                                                     food service industry. Students begin their
                                                                                                                      LCBC107 Food Safety and Sanitation             4
                                                                                                                      LCBH120 Restaurant and Hotel Procedures 5
Hospitality & Restaurant                                             program with classes in basic and
                                                                     fundamental concepts of hotel and                †PSY100       Strategies for Lifelong Learning 4
           Management                                                restaurant service and general education         Weeks 6-12
                                                                     building to more advanced topics as the          †ENG102 English                                4
                        100 quarter credit hours/                    program progresses. The program features
                               1528 clock hours                                                                       LCBH110 Hospitality Trends and Technology3
                                                                     lecture and laboratory formats and includes
                                                                     sections in food preparation, culinary           †MAT102 Math                                   4
                                                                     management, and business development.            Weeks 12-18
                                                                     The program concludes with capstone              LCBC127 Cost Control & Purchasing              4
                                                                     experiences that give students a chance to
                                                                                                                      LCBC137 Wine and Beverage                      4
                                                                     practice skills taught throughout the course
                                                                     of their studies. A student typically            LCBH130 Tourism Management                     4
                                                                     completes the program in approximately           LCBH140 Introduction to Casino
                                                                     15 calendar months. The length of time                   and Gaming                             4
                                                                     needed to complete the program could vary        Weeks 18-24
                                                                     depending on the individual circumstances        LCBH160 Advanced Wine and Beverage 4
                                                                     of the student.
                                                                                                                      †LIT102       Popular Literature: Short Stories 4
                                                                     Our students are required to complete the        Weeks 24-30
                                                                     program with a 12 week paid externship,
                                                                                                                      †HED102 Health & Wellness                      4
                                                                     selecting a site for training that can enhance
                                                                     their career path.                               LCBH155 Mixology                               5
                                                                                                                      Weeks 30-36
                                                                     Upon completion of the program the
                                                                     graduate should have the skills needed to        †LAN201 Spanish                                4
                                                                     begin their career in the culinary and/or        LCBC111 Le Cordon Bleu Cuisine I               5
                                                                     hospitality industries at an entry level.        †SOC202 Diversity in a Global Workplace 4
                                                                     Examples of some job titles for graduates
                                                                                                                      Weeks 36-42
                                                                     include entry level supervisory positions,
                                                                                                                      LCBC217 Hospitality Supervision
                                                                     Front Desk Clerk, Concierge, Front Desk
                                                                                                                              and Entrepreneurship                   4
                                                                     Supervisor, Manager Trainee, Assistant
                                                                     Manager, Maitre D´, Wine Steward,                LCBH250 Small Business Development 6
                                                                     Assistant Catering Manager and Event             Weeks 42-48
                                                                     Coordinator. Graduates are encouraged to         LCBC225 Dining Room Management                 3
The jobs mentioned are examples of certain potential jobs, not a
                                                                     work toward upper management positions
representation that these outcomes are more probable than                                                             LCBC243 Restaurant Practical                   5
others. Le Cordon Bleu Institute of Culinary Arts does not           through the course of their careers.
guarantee employment or salary.                                                                                       Weeks 48-54
*Associate in Specialized Business Degree in Le Cordon Bleu
Hospitality & Restaurant Management is occupational in nature.                                                        LCBC253 Externship I                           6
† Denotes general education course.
                                                                                                                      Weeks 54-60
Courses are listed in a suggested sequence. The actual schedule is
subject to change.                                                                                                    LCBC258 Externship II                          6
                                                                                                                      Total Quarter Credits Required for Graduation100
14 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
                                                 DVE099 - Developmental English                *HED102 - Health & Wellness
         Course Descriptions                     0 Credits                                     4 Credits
                                                 Prerequisite: None                            Prerequisite: None
                                                 Students will have the opportunity to learn   This course is an introductory course in the
                                                 skills and techniques to increase their       study of the principles of human
Course Numbering System                          reading comprehension ability. Some skills    nutritional needs. Current dietary
LCBC     Denotes a technical course              taught will include appropriate word          guidelines, the function of nutrients, and
                                                 context, word meanings, sentence structure,   dietary fads will be discussed. Students will
LCBP     Denotes a technical course for the
                                                 standard sentence mechanics, compound         examine menus and recipes for
         Le Cordon Bleu Pâtisserie and
                                                 and complex sentence construction, and        modifications to optimizing nutritional
         Baking program
                                                 locating specific information in various      content and balance the current trends in
LCBH     Denotes a technical course for the      formats. This course will only be taken by    nutritional study with classical Le Cordon
         Le Cordon Bleu Hospitality &            those students who have not fulfilled the     Bleu cuisine techniques. Emphasis will be
         Restaurant Management program           reading comprehension requirements before     placed on the relationship between diet,
                                                 their first cycle of classes.                 health, disease and how a food science
DVE      Denotes a developmental course
                                                                                               foundation can benefit not only immune
         not for credit
                                                                                               challenged populations, but average healthy
                                                 *ENG102 - English
General education courses are labeled with                                                     populations as well.
                                                 4 Credits
course prefixes specific to their area of
                                                 Prerequisite: None
education.
                                                 This introductory course focuses on written   *LAN201 - Spanish
The first numerical digit in a course code       and verbal communication skills essential     4 Credits
indicates year level for specialized associate   to career and personal growth. Students       Prerequisite: None
degree students:                                 have the opportunity to gain confidence       This class brings the student closer together
                                                 and experience in numerous speaking,          with the ever-growing Spanish speaking
1 First year undergraduate course
                                                 listening, and small group interactions.      population through instruction in that
2 Second year undergraduate course               Students are required to study and apply      language. Students can develop a greater
                                                 composition principles to a variety of        understanding and camaraderie with
Although the course number indicates the
                                                 writing modes, focusing on the writing        Spanish-Americans due to their gaining
general level of study, courses may be
                                                 process, tone, correct grammar,               basic conversation ability. The class may
completed out of sequence with a student’s
                                                 punctuation, concise language, and            establish the basic usages, tenses and
current study level, upon approval from the
                                                 appropriate style.                            vocabulary of the Spanish language, while
Dean of the program. The unit of credit is
                                                                                               at the same time developing a cultural
the semester/quarter credit hour.
                                                                                               connection through a concentration on
Note: The institution reserves the right to                                                    proper pronunciation and etiquette.
reschedule any course that is selected by
fewer than ten students. Due to course
scheduling and student demand, not all
courses are available or offered every term.




                                                                                                                  Chefs.edu/Pittsburgh | 15
              Le Cordon Bleu


LCBC107 - Food Safety and Sanitation             LCBC111 - Culinary Foundations I                LCBC121 - Culinary Foundations II
4 Credits                                        5 Credits                                       5 Credits
Prerequisite: None                               Prerequisite: None                              Prerequisites: LCBC107, LCBC111
This course covers the principles of safe food   In this introductory course to the culinary     This hands-on course builds on the
handling, the three types of hazards, and the    arts, students will have the opportunity to     techniques and principles presented in
most common causes of foodborne illness. A       learn basic principles guiding professional     Culinary Foundations I. Students will have
focus is placed on standards for safe food       introductory cooking techniques. Lecture        the opportunity to apply introductory level
handling throughout the industry and the         topics will include the history of the food     culinary techniques as a component of a
principles for managing sanitation in a          service industry, culinary terminology,         Le Cordon Bleu culinary education.
foodservice operation. The course introduces     standards of professionalism, organization      Classical knife cuts and French classical
students to the seven principles of HACCP        of working kitchens and volume food             cuisine terminology is built upon in this
and familiarizes students with the functions     preparation. Key components of the course       hands-on course. Proper use of commercial
of various governing bodies that service this    include discussion of chef tools,               equipment and understanding of
aspect of the industry. Students discuss how     commercial equipment and its intended           measurement, formulas, and recipe
to handle food safely from acquisition to        uses. Basic food science principles, recipe     adherence culminate a solid foundation for
service and are shown areas of opportunity       use, menu genres, introduction to the           furthering basic competencies. Foundations
to prevent foodborne illness throughout the      elements of taste and flavor also drive daily   include stocks, mother sauces, soups,
flow of food. Students will take the ServSafe    lessons. The course also covers introduction    starches, grains, speed and accuracy. As
Food Safety nationally accredited food safety    to commercial kitchen cleaning and builds       with the entire Le Cordon Bleu curriculum
exam for certification. This exam is             understanding for clean facilities as           desired sanitation, professionalism, and
sponsored by the National Restaurant             students complete their food safety and         respect for the craft continue to enhance
Association Education Foundation and             sanitation course. Focus on vegetable           the student’s educational experience.
administered at the school level.                cookery, breakfast cookery and pantry
                                                 preparations.




16 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
LCBC127 - Cost Control & Purchasing             LCBC137 - Wine and Beverage                        LCBC161 - Catering and Buffet
4 Credits                                       4 Credits                                          5 Credits
Prerequisite: MAT102                            Prerequisite: None                                 Prerequisites: LCBC107, LCBC111
This course provides students with an           This course provides the student with the          Introducing classical and contemporary
understanding of cost control and               foundations necessary to understand and            garde manger techniques are emphasized in
purchasing as it applies to managing a          appreciate beverage alcohol service. A major       this course. Students prepare and serve food
professional food service operation.            profit center for the industry, exploration into   in a variety of settings. This hands-on
Lectures focus on the design and                the various types of beverage service is           production course covers three major areas
implementation of cost control measures         emphasized. Focuses include wine, mixed            in buffet and catering operations: business,
and effective purchasing procedures. The        drinks, coffees and teas, specialty beverages      preparation, and execution. The course
budget on both a daily basis and a per          and how a beverage type can identify an            approaches these operations in the areas of
event basis will be analyzed. Students will     establishment. Students are instructed in the      catering, theme parties, weddings, holidays,
be exposed to a base understanding of           art of wine evaluation, food pairing, and the      and special events. Additional topics include
profit and loss statements and how to track     basic understanding of the geography and           cyclical menu development and business
cost as it relates to the flow of food in       history of wine. Other key components of the       aspects of a catering operation. Students
various styles of industry establishments.      course include discussions on the processes        will have an opportunity to combine taught
Le Cordon Bleu curriculum components            involved in wine and spirit making including       kitchen skills with a sense of business and
will include analysis of the benefits of        distillation, pasteurization, and wood aging.      creativity. This course also provides an
fabrication versus value added product          The course shows the importance of                 opportunity for students to find their own
purchasing and will encompass the               responsible alcohol service and the                style and further their depth of knowledge
student’s individual industry goals with        management of the responsibility that stems        regarding how to transition what they see in
simulated business modeling exercises.          from operating a food service establishment        the kitchen and what the customer sees in
                                                which operates with a liquor license.              delivering of the final product.

LCBC131 - Culinary Foundations III
5 Credits                                       LCBC151 - Baking & Pastry                          LCBC211 - Cuisine Across Cultures
Prerequisite: LCBC121                           5 Credits                                          5 Credits
This course builds on the techniques and        Prerequisites: LCBC107, LCBC111                    Prerequisite: LCBC131
principles demonstrated in previous courses.    This course covers the fundamentals of             This hands-on lab course traces common
Students can develop skills in the              baking and pastry arts, which include              global ingredients used in many regional
identification, butchery, and fabrication       terminology, technology, equipment,                dishes. It combines lecture, demonstration,
used in cooking of a variety of meat and        measurement, and formula conversions.              production, and presentation as a means to
seafood products. Small sauce production,       Different classical mixing methods along           explore other cultures through the
from the classical Le Cordon Bleu               with standard recipe adherence principles,         understanding of global culinary heritages.
techniques taught earlier is enhanced in this   bakery sanitation and product storage is           The attitudes and tastes of the more global
stage of further advanced culinary training.    discussed. Students have the opportunity to        and knowledgeable customer sets a greater
Continuation of skill development with          produce a variety of rich, lean and                expectation of balance in a professional
additional vegetable and starch preparations    laminated doughs, cakes, icings, cookies,          culinarian’s repertoire. Students examine
as well as soups and salads. Students will be   tarts, quick breads, stirred and baked             food in the context of culture, geography,
expected to apply introductory plating          custards, frozen desserts, chocolates,             history and that influences cuisines have
techniques utilized in the foodservice          candies and plated desserts. Industry              had on each other.
industry and may begin to realize their own     applications are emphasized as described by
style as the taught Le Cordon Bleu              both classical Le Cordon Bleu cuisine
techniques become more familiar.                techniques and customer demand in the
                                                modern day bakery.


                                                                                                                      Chefs.edu/Pittsburgh | 17
              Le Cordon Bleu


LCBC217 - Hospitality Supervision and            LCBC233 - Contemporary Cuisine                  LCBC243 - Restaurant Practical
Entrepreneurship                                 5 Credits                                       5 Credits
4 Credits                                        Prerequisite: LCBC131                           Prerequisite: None
Prerequisite: None                               This course will focus on the evolution of      In this final on-campus course, students are
This course provides fundamental                 cuisine from classical methods to               expected to apply the skills taught
principles in business plan development          contemporary methods. The student will          throughout the curriculum. Students will be
with areas concentrating on hospitality          have the opportunity to broaden their           exposed to both front of the house and
financials, menu mechanics, staff training,      sensory development and use critical            back of the house functions and discussion
and development of employees. The course         thinking to formulate their own conclusions     will focus on how the importance in
also addresses current legal issues that         about flavor profiling. This course will also   understanding both areas balances a
employers face, how to schedule full and         involve the exploration of culinary trends      professionally run food service
part time employees for staff retention and      such as use of local ingredients, food          establishment. Students will complete their
maximum scheduling efficiency, and the           preservation, and alternative diets through     final skill-based practical exam during the
benefits of fixed, and variable cost             recipe design. Honing the technical skills      course. Students may have the opportunity
management through out the food service          and creative interpretation of plate            to demonstrate the understanding of
industry. Students in this course will have      presentation are among the applications         restaurant service functions and
an opportunity through research to better        highlighted in this course. Upon completion     professionalism at catered functions, by
understand the demands of managing               of this course, the student should be able to   working in-school restaurant shifts or
people in today’s diverse work force.            create and execute a nutritionally balanced     through participation in a simulated
                                                 menu that targets a particular customer         restaurant experience. Other activities that
                                                 profile with an emphasis on flavor, balance,    may be demonstrated or reviewed include
LCBC25 - Dining Room Management
                                                 and harmony while honoring the classical        mixology, tableside cooking, wine service
3 Credits
                                                 techniques even if using a more modern day      presentation, cheese service presentation, or
Prerequisite: None
                                                 delivery presentation.                          tableside salesmanship of coffees, teas and
This course presents the principles of
                                                                                                 after dinner liquors.
dining room management with the
objective of meeting the quality and
productivity requirements of a variety of                                                        LCBC253 - Externship I
food service operations. This involves                                                           6 Credits
beverage service, menu design, and                                                               Prerequisite: All other required program
marketing. In addition, the techniques                                                           courses, unless permission is granted by the
critical to food and beverage service are                                                        Director of Education or Program Dean.
introduced. Table arrangement, set ups,                                                          The externship is the final applied
customer relations, dining and service room                                                      component of the Le Cordon Bleu
sanitation are discussed and applied.                                                            program. The student will have the
Staffing, organization and responsibilities                                                      opportunity to further develop and refine
are developed for various types of food and                                                      their hospitality skills with 204 hours of
beverage operations.                                                                             progressive industry experience along side
                                                                                                 school approved food service professionals.




18 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
LCBC258 - Externship II                           LCBH120 - Restaurant and Hotel                  LCBH140 - Introduction to Casino and
6 Credits                                         Procedures                                      Gaming
Prerequisite: All other required program          5 Credits                                       4 Credits
courses, unless permission is granted by the      Prerequisite: None                              Prerequisite: None
Director of Education or Program Dean.            This hands-on course is designed to develop     This course introduces the student to
This second course is required of all degree-     competency, speed and accuracy in various       Casinos and Gaming, which is a multi-
seeking students. The student will have the       styles of dining room service and hotel         billion dollar segment of the hospitality
opportunity to further develop and refine         operations procedures through practical         industry. Focuses are on the history of
their hospitality skills during this additional   application and analysis. Topics of concern     gaming, legalities, social issues and economic
204 hours of progressive industry                 include simulated service, staffing, hotel      impact. Students can become familiar with
experience along side school approved food        room maintenance, guest relations and           the most prominent gaming destinations in
service professionals.                            teambuilding. Students will be exposed          the world, as well as the games themselves
                                                  to a variety of techniques for effective        and how they’re structured. Trends involving
                                                  management in today’s hotels, resorts           the influences of the industry and its
LCBH110 - Hospitality Trends and
                                                  and restaurants.                                expansion will be explored.
Technology
3 Credits
Prerequisite: None                                LCBH130 - Tourism Management                    LCBH155 - Mixology
This class will allow students to explore the     4 Credits                                       5 Credits
most recent trends and issues in the              Prerequisite: None                              Prerequisite: None
hospitality industry through web-based            This class investigates the field of tourism    Actual hands-on mixology and beverage
research and field study. Special attention is    and its impact on hospitality facilities. The   management are the concentration of this
given to the forces driving change and the        course is focused on travel patterns; the       nationally recognized course. Exploration
major issues encountered by today’s               growth of tourism worldwide; and case           of alcohol's history and discussion of such
hospitality professionals. Students will also     studies of primary tourist destinations. It     diverse topics as legal issues in alcohol
have the opportunity to build an                  aims to increase student understanding of       service, staffing beverage operations, profit
understanding of the tools, processes and         the main actions and complexity of tourism      planning, regulations and equipment
techniques appropriate to information             and the manner in which it affects a            requirements are also on the agenda.
systems utilized in the hospitality industry.     hospitality manager’s ability to manage         Certification from the NRAEF ServSafe
Hands-on application of specific industry         their facility. Analysis, procurement and       Alcohol is part of this course.
standard software will provide the students       maintenance of equipment will be addressed
skills in the areas of computer applications      in relation to facility layout and design.
                                                                                                  LCBH160 - Advanced Wine and Beverage
of restaurant operations, reservation
                                                                                                  4 Credits
systems and room service. Students should
                                                                                                  Prerequisite: LCBC137
begin to formulate a business plan for a
                                                                                                  This course is designed to extend student's
selected segment of the hospitality industry.
                                                                                                  theoretical knowledge and practical skills
                                                                                                  applied to domestic and international
                                                                                                  wines. Students will have the opportunity to
                                                                                                  smell and taste various wines, and develop
                                                                                                  the knowledge necessary to successfully
                                                                                                  pair food and wines, as well as recommend
                                                                                                  and sell wines to customers.




                                                                                                                      Chefs.edu/Pittsburgh | 19
              Le Cordon Bleu


LCBH250 - Small Business Development             LCBP150 - Specialty Cakes and Variety Pies      LCBP230 - Pastry Arts Sculpturing and
6 Credits                                        5 Credits                                       Design
Prerequisite: LCBC127                            Prerequisite: None                              5 Credits
This course is designed to develop               Students are expected to become familiar        Prerequisite: None
management skills in the areas of                with pie production, technique and              Preparation methods are taught for
productivity, problem solving, financial         classification. Unbaked cream pies are          pastillage, nougat, and marzipan to be
stability, internal structuring, and concept     introduced; chiffons are examined. Classical    applied to advanced wedding cakes, as well
implementation. Students will overview the       flans, tarts, as well as flavored short dough   as techniques of sugar pouring, pulling,
formation of a small business and critically     are used. Students have the opportunity to      blowing and sugar cooking for advanced
discuss the advantages and disadvantages         learn the differences between American and      showpieces. Architecture designs and
of a variety of business entities. Topics        European style cakes and assembly               techniques will be discussed and shown.
include: developing the concept, structuring     techniques. Basic cake decorating and tools
the business, and financing. The business        are introduced in variety pies and specialty
                                                                                                 *LIT102 - Popular Literature: Short Stories
plan will be synthesized to a point where it     cakes.
                                                                                                 4 Credits
can be presented to potential investors.
                                                                                                 Prerequisite: None
                                                 LCBP160 - French Pastry                         This course will introduce students to
LCBP120 - Introduction to Breads                 5 Credits                                       various genres of literature and encourage
5 Credits                                        Prerequisite: None                              an appreciation of the impact that
Prerequisite: None                               Students have the opportunity to learn          literature has on our lives. Through critical
Students have the opportunity to learn           proper techniques for producing puff            reading, writing, and in-depth discussion of
principles and fundamental concepts and          pastry, preparation of pate ‘a choux and        literary elements, students are expected to
techniques of basic baking. The importance       baked meringues. Students may develop           reflect upon recurring universal themes.
of weights, measures and mathematical            understanding and technique for petit four
calculations necessary for baking are            glacis, petit sec and chocolate candy
                                                                                                 *MAT102 - Math
emphasized. Lectures and demonstrations,         making. Students also have the opportunity
                                                                                                 4 Credits
as well as hands on methods are used.            to learn mixing procedures and
                                                                                                 Prerequisite: None
                                                 classification of cookie production of
                                                                                                 This introductory course in mathematical
                                                 major international variety.
LCBP130 - Breakfast Pastries                                                                     computation and conceptual skills is
5 Credits                                                                                        necessary for dealing with contemporary
Prerequisite: None                               LCBP210 - Specialized and Plated Desserts       problems and issues. The course provides
Students are expected to learn the               5 Credits                                       students with the opportunity to learn
techniques and procedures involved in the        Prerequisite: None                              mathematical systems, fractions,
preparation, production and mixing of            Students are expected to develop an             percentages, yield rates, occupancy rates,
various quick breads. Preparation of             understanding of creative approach to           profitability factors, and solve problems
chemically leavened and yeast raised             desserts. Students will be introduced to        through logic.
doughnuts. The preparation of breakfast          mousses, custard puddings, Bavarians and
pastry to include danish and croissants          frozen desserts, as well as cheesecake-,
along with laminated doughs like puff            strudel and phyllo products. The fine art of
pastry are also prepared.                        plated desserts and decoration of an
                                                 advanced technique will be introduced in
                                                 Specialized and Plated desserts.




20 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
*PSY100 - Strategies for Lifelong Learning      *SOC202 - Diversity in a Global Workplace
4 Credits                                       4 Credits
Prerequisite: None                              Prerequisite: None
This course examines the formation,             This course is designed to enhance
adaptation, maintenance, and function of        students’ understanding of, and
attitudes and beliefs. A variety of decision-   appreciation for human diversity through
making processes, assumptions, opinions,        the critical analysis of sociological and
judgments, and ideologies are analyzed to       cultural issues. Students are expected to
determine their relation to individual and      critically analyze topics from a variety of
group behavior and identity. An emphasis is     perspectives as a means of developing
placed on team building and meta-cognitive      deeper insight into how race, ethnicity,
learning strategies.                            social class, gender, sexuality, and religion
                                                affect human relations. Emphasis is placed
                                                on group discussions and self-awareness.




                                                                                                Chefs.edu/Pittsburgh | 21
              Le Cordon Bleu


                                                  Applicants must have earned and provide         minimum score and 302, then Le Cordon
Admissions Information                            documentation of a high school diploma          Bleu Institute of Culinary Arts reserves the
                                                  or recognized equivalent before the end of      right to determine if they will be required to
                                                  the add/drop period in order for the student    take a developmental course while they are
                                                  to be permitted to remain in class. If a        taking regularly scheduled classes to
Non-Discrimination                                prospective student does not receive a high     enhance their reading ability. Successful
The school admits students without regard         school diploma and provide it before the        completion of the developmental course is
to race, gender, sexual orientation, religion,    end of the drop/add period they will not be     not a graduation requirement. Students that
creed, color, national origin, ancestry,          permitted to remain in class and will receive   score a 303 or higher will have verified their
marital status, age, disability, or any other     a 100% refund of all tuition and fees.          reading comprehension and will not be
factor prohibited by law.                                                                         required to take a developmental course.
                                                  All prospective students will need to
Admissions Policy                                 provide before being considered for             Once an applicant has completed and
Students should apply for admission as            acceptance, an official transcript (no          submitted all enrollment documents,
soon as possible in order to be accepted for      photocopies or faxes) verifying one of          acceptable documentation of high school
a specific program and start date.                the following:                                  diploma or equivalent, documentation of
                                                                                                  acceptable reading comprehension level, and
All applicants are required to complete a         • An SAT Verbal score of 390 or above.
                                                                                                  paid the enrollment fee, the applicant will be
personal interview with an admissions             • An ACT English-section score of 13 or         reviewed and the Institute will inform the
representative, either in person or by              above.                                        applicant of its admissions decision.
telephone, depending upon the distance
from the school. Parents and/or significant       • Post-secondary/college transcript with        A student may be denied admission for not
others are encouraged to attend. This gives         successful completion (C-grade or higher)     meeting any of the requirements listed above.
applicants and their families an opportunity        of an English course.                         A student may also be denied admission if
to see and learn about the school’s                                                               determined incapable of benefiting from the
                                                  • Transcript with successful completion of
equipment and facilities and to ask                                                               training offered or as having disabilities or
                                                    associate degree or higher.
questions relating to the school’s curriculum                                                     otherwise, that would prevent use of
                                                  • English Language & Composition                knowledge or skill gained from the training
and career objectives. Personal interviews
                                                    (LAAP) or the English Literature and          offered for successful on-the-job performance
also enable school administrators to
                                                    Composition (LIAP) Advanced                   after completion of the training.
determine whether an applicant is a strong
                                                    Placement Test score of 3 or above.
candidate for enrollment into the program.                                                        In an effort to maintain a safe educational
                                                  All SAT scores, ACT scores, and English         and working environment for students and
In addition, each applicant must:
                                                  course or exam completions must have been       staff of Le Cordon Bleu Institute of
• Execute all enrollment documents                satisfactorily completed within 10 years from   Culinary Arts, prospective students who
  including the Application form and              the date of enrollment to be considered.        respond in the affirmative regarding prior
  Enrollment Agreement (if applicant is                                                           criminal history may be subject to further
                                                  If none of the following are available, then
  under 18 years of age, the Enrollment                                                           review before final acceptance to
                                                  the student is required to take the Wonderlic
  Agreement must also be signed by a                                                              Le Cordon Bleu Institute of Culinary Arts
                                                  assessment at Le Cordon Bleu Institute of
  parent or guardian).                                                                            is extended. If an applicant is not accepted,
                                                  Culinary Arts to determine their reading
• Complete an Application form.                                                                   all fees paid to the Institute are refunded.
                                                  comprehension level. A minimum score is
                                                                                                  Upon acceptance, the student will complete
• Sign a request for high school or GED           required for students to be accepted at the
                                                                                                  the financial planning process and will be
  transcript (and official college transcripts,   institution (193 for A.S.T. and A.S.B.
                                                                                                  scheduled for class.
  where applicable).                              programs and 220 for the Diploma
                                                  program). If a student scores between the
• Payment of application fee.


22 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
After the applicant is notified of acceptance       Re-Entering Students                               all upper-secondary and postsecondary
for a particular start date, the student can        Students who are interested in restarting          educational institutions. Foreign educational
only postpone their start date to a date            school must contact the Registrar’s Office         credentials will be verified through an
within one year from their original start           at least four weeks prior to the desired start     Institute approved foreign credential
date. If the start date is beyond one year, it      date. The decision for readmission is made         evaluation agency. Foreign credentials will
is required that the applicant complete the         jointly by the Education Department and            be screened to ensure they are equivalent
admissions process again.                           the Financial Aid Department.                      to a high school diploma.
If a graduate of Le Cordon Bleu Institute           Any student who was academically                   Forged Documents
of Culinary Arts decides to apply for               dismissed or who voluntarily withdraws             Any forged/altered academic document,
admission into another program offered at           from the program and is in good standing           foreign or domestic, submitted by a
the institution, there is no application or         may seek readmission into the program              prospective student will be retained as
enrollment fee requirement.                         twice. Students dismissed for circumstances        property of the school and will not be
                                                    described in the Conduct Policy section of         returned to the prospective student.
Failure to verify reading comprehension at
                                                    this Catalog may not be readmitted.                These students will not be considered for
the twelfth-grade level, either through
                                                    Readmission will be based upon the                 admission. If the situation occurs that a
assessment or the successful completion of
                                                    student’s records including academics,             student is already attending classes at the
their first cycle of related classes with a ‘C’
                                                    attendance, student account balance,               Institute and verification of forged
grade or better based on average test scores,
                                                    professional conduct, and the number of            credentials arrives, the following applies:
will result in failure of the remedial course.
                                                    times a student withdrew or was dismissed
                                                                                                       ·If the forged document was used to admit
International Students                              from the Institute.
                                                                                                       the student, and the absence of that
International students are encouraged to            Students who desire to reenroll at                 credential would make the student
apply for admission. All applicants must            Le Cordon Bleu Institute of Culinary Arts          inadmissible, the student will be dismissed
meet the same admission requirements as             less than one year after withdrawal will           from the institution.
U.S. citizens. All documents should be              be considered based on their original
accompanied by an English translation and                                                              If the forged document was not used to
                                                    application and will not be required to pay
evaluation. Students whose native language is                                                          admit the student, but was used to gain
                                                    a new enrollment fee. These students will
not English may be required to take the Test                                                           possible transfer credit, the student may
                                                    complete a new Enrollment Agreement and
of English as Foreign Language (TOEFL) or                                                              be dismissed from school or placed on
                                                    will be charged the rate of tuition in effect at
demonstrate English proficiency through                                                                probation and any transfer credit already
                                                    the time of re-entry. If it has been more than
other measures established by the school.                                                              awarded from the forged credential will be
                                                    one year since the student’s withdrawal, they
An affidavit of financial support should be                                                            taken away.
                                                    must begin the application process again,
submitted. A tuition deposit equal to the           pay a new enrollment fee, sign a new
first academic year’s charges is due before a       Enrollment Agreement, and will be charged
Certificate of Eligibility (I-20) will be issued.   the rate of tuition in effect at the time.
The U.S. Department of Homeland Security
also requires an I-901 fee payment for F-1          Policy on Forged/Altered Academic
students. Other documents may be required           Documents
as well. Detailed information will be               Foreign and Domestic Documents
provided through our Admissions office.             The Institute follows strict policies
The school is authorized under Federal law          concerning academic integrity. Students with
to enroll nonimmigrant students.                    foreign educational credentials must submit
                                                    authentic foreign academic documents from




                                                                                                                           Chefs.edu/Pittsburgh | 23
              Le Cordon Bleu


                                                 Financial Assistance                             the Department of Education and all
                      Financial Aid              Financial Aid is available for those who         information is confidential. Students must

                       Information               qualify. Le Cordon Bleu Institute of
                                                 Culinary Arts participates in a variety of
                                                                                                  be accepted at Le Cordon Bleu Institute of
                                                                                                  Culinary Arts before financial aid packages
                                                 financial aid programs for the benefit of        can be estimated and processed.
                                                 students. Students must meet the eligibility
                                                 requirements of these programs in order to       Financial Aid Programs
                                                 participate. Le Cordon Bleu Institute of         Federal Pell Grant
                                                 Culinary Arts administrates its financial aid    This grant program is designed to assist
                                                 programs in accordance with prevailing           needy undergraduate students who desire to
                                                 federal and state laws and its own               continue their education beyond high
                                                 institutional policies. Students are             school. Every student is entitled to apply
                                                 responsible for providing all requested          for a Federal Pell Grant. Eligibility is
                                                 documentation in a timely manner. Failure        determined by a standard federal formula,
                                                 to do so could jeopardize the student’s          which takes into consideration family size,
                                                 financial aid eligibility. In order to remain    income and resources to determine need.
                                                 eligible for financial aid, a student must       The actual amount of the award is based
                                                 maintain satisfactory academic progress as       upon the cost of attendance, enrollment
                                                 defined in this catalog.                         status, and the amount of money
                                                                                                  appropriated by Congress to fund the
                                                 It is recommended that students apply for        program. The Federal Pell Grant makes it
                                                 financial aid as early as possible in order to   possible to provide a foundation of
                                                 allow sufficient time for application            financial aid to help defray the cost of a
                                                 processing. Financial aid must be approved,      postsecondary education. Unlike loans, the
                                                 and all necessary documentation                  Federal Pell Grant does not usually have to
                                                 completed, before the aid can be applied         be paid back.
                                                 toward tuition and fees. Financial aid is
                                                 awarded on an award year basis; therefore,       Federal Supplemental Educational
                                                 depending on the length of the program it        Opportunity Grant (FSEOG)
                                                 may be necessary to re-apply for aid for         The FSEOG is a grant program for
                                                 each award year. Students may have to            undergraduate students with exceptional
                                                 apply for financial aid more than once           need with priority given to students with
                                                 during the calendar year, depending on           Federal Pell Grant eligibility. The federal
                                                 their date of enrollment. Students who need      government allocates FSEOG funds to
                                                 additional information and guidance              participating schools. This is a limited pool
                                                 should contact the Financial Aid Office.         of funds and the school will determine to
                                                                                                  whom and how much it will award based
                                                 How to Apply
                                                                                                  on federal guidelines. Often, due to limited
                                                 Students who want to apply for federal aid
                                                                                                  funding, FSEOG award resources are
                                                 (and state aid, if applicable) must complete
                                                                                                  exhausted early in the year.
                                                 a Free Application for Federal Student Aid
                                                 (FAFSA) each year. This application is           Pennsylvania State Grant
                                                 available on-line at the Le Cordon Bleu          (for Pennsylvania residents only)
                                                 Institute of Culinary Arts website               Undergraduate students who have been
                                                 (www.chefs.edu) or at http://fafsa.ed.gov.       Domiciliaries of Pennsylvania for at least
                                                 FAFSA applications are processed through         twelve months prior to the date of

24 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
application are eligible to apply for a          begins six months after the student            Private Loans
Pennsylvania State Grant. However, the           graduates, withdraws from school, or falls     Various lending institutions offer loans
Pennsylvania Higher Education Assistance         below half-time enrollment status.             to help cover the gap between the cost
Agency may require additional                                                                   of education and the amount of federal
documentation to prove residency. Awards         Federal Direct Parent -PLUS                    and state eligibility. A cosigner may be
are based on financial need according to         The William D. Ford Federal Direct Parent      required to meet the program’s credit
PHEAA requirements. The application              -PLUS loan is available to parents of          criteria. Interest rates are variable and
deadline is May 1 for renewal applicants         dependent undergraduate students. These        are typically based on the prime rate or
and August 1 for non-renewal applicants.         loans are not based on need but when           the Treasury Bill rate. Contact the specific
Out-of-state students should investigate         combined with other resources, cannot          lender for more information.
their own state grant program and apply          exceed the student’s cost of education.
if their grant can be used in the                A credit check on the parent borrower          Veteran’s Educational Benefits
Commonwealth of Pennsylvania. A refund           is required and either or both parents         Le Cordon Bleu Institute of Culinary Arts
of Pennsylvania state aid is determined by       may borrow through this program.               is approved by the applicable State
the number of days that the student              Repayment begins within 60 days of final       Approving Agency for Veterans Affairs and
completed in a payment period. A payment         disbursement of the loan within a loan         participates in many Veteran’s Educational
period consists of an average of 15 weeks.       period. However, parents may request           Benefit programs. Students interested in
                                                 deferment of payments while the student        Veteran’s Educational Benefits should
Federal Student and Parent Loans                 is attending at least half time.               contact either the campus certifying official
The Department's major form of self-help                                                        or the Financial Aid Department. Veterans
                                                 Academic Competitiveness Grant (ACG)
aid includes loans to students and parents                                                      who are unsure of their benefit eligibility or
                                                 The Academic Competitiveness Grant
through the William D. Ford Federal Direct                                                      have additional eligibility questions should
                                                 (ACG) is available to students who have
Loan (Direct Loan) Program and the Federal                                                      contact the Veterans Administration at
                                                 successfully completed a rigorous High
Family Education Loan (FFEL) Program.                                                           800-827-1000, or 888-GI Bill-1 (888-442-
                                                 School program (as defined by the Secretary
FFELP loans are made by a lender, such                                                          4551), or go to http://www.gibill.va.gov/.
                                                 of Education). The ACG provides funding
as a bank, credit union, or savings and loan                                                    Eligible students must maintain satisfactory
                                                 for the first and second academic year of
association. Direct Loans are available                                                         academic progress and all applicable
                                                 undergraduate study. Students must be
through the U.S. Government rather than                                                         eligibility requirements to continue
                                                 enrolled full-time (at least half-time), be
through a bank or other financial institution.                                                  receiving Veterans Educational Benefits.
                                                 U.S. citizens (or eligible non-citizens) and
The major differences between the two
                                                 receiving a Federal Pell Grant during the      Yellow Ribbon Grant-
programs are the source of the loan funds,
                                                 award year. Second year students must also     In accordance with the VA - Yellow Ribbon
some aspects of the application process, and
                                                 have a cumulative grade point average          Program, a provision of the Post-9/11
the available repayment plans. Both programs
                                                 (GPA) of at least 3.0 on a 4.0 scale.          Veterans Educational Assistance Act of
offer Federal Stafford, Federal PLUS,
Federal Grad PLUS and Federal                    Federal Work Study (FWS)                       2008, Le Cordon Bleu Institute of Culinary
Consolidation Loans.                             FWS is a financial aid program designed to     Arts has established a Yellow Ribbon
                                                 assist students in meeting the cost of their   Grant. Eligibility and amounts are
Federal Stafford                                 education by working part-time while           determined on an annual basis and are
Federal Stafford loans are low-interest          attending school. Positions may either be      subject to change.
loans that are made to the student. The          on-campus, off-campus, or community
loan must be used to pay for direct (tuition                                                    To be eligible for the grant, a candidate
                                                 service related. A candidate must
and fees, books and supplies) and indirect                                                      must be accepted for admission to
                                                 demonstrate financial need to be awarded
(room, board, transportation and personal                                                       Le Cordon Bleu Institute of Culinary Arts,
                                                 FWS. The number of positions available
expenses) educational related expenses.                                                         be eligible for Chapter 33 Post 9/11 veterans
                                                 may be limited depending upon the
Subsidized loans are based on need while                                                        benefits at the 100% rate, as determined
                                                 institution’s annual funding allocation from
unsubsidized loans are not. Repayment                                                           by the Department of Veterans Affairs,
                                                 the federal government.
                                                                                                                    Chefs.edu/Pittsburgh | 25
              Le Cordon Bleu


complete the appropriate Le Cordon Bleu          Scholarships                                   information and scholarship books are
Institute of Culinary Arts attestation form      The Le Cordon Bleu Institute of Culinary       located in the L. Edwin Brown Library &
and allow for the verification of their          Arts Scholarship is available to graduating    Resource Center, Financial Aid Office and
Chapter 33 Post-9/11 eligibility via a DD-       high school seniors enrolled in one of the     Admissions Office and are available to all
214 Member-4, Certificate of Eligibility or      school’s specialized associate degree          interested students. Opportunities are also
comparable government document. The              programs. Le Cordon Bleu Institute of          located on the student portal.
conditions are as follows:                       Culinary Arts awards three Merit Award
                                                 tuition scholarships each year under this      Cancellation Policy
• Candidates must be either an eligible          program. Le Cordon Bleu Institute of           Students may request cancellation prior to
  Veteran or a Dependent of an eligible          Culinary Arts holds three Scholarship Days     signing the enrollment agreement or within
  Veteran who meets the Chapter 33 Post-         per year and two scholarship exams are         five (5) calendar days after the Enrollment
  9/11 GI Bill Transferability requirements      administered at each. Each exam is 20-         Agreement is signed, but prior to the
  (www.gibill.va.gov).                           minutes in length, one is a mental ability     beginning of classes without penalty or
• Candidates must apply and be accepted          exam, and one is a hospitality skills exam.    obligation. If cancellation is requested orally
  for admission to Le Cordon Bleu                After each Scholarship Day event the           within five (5) calendar days after the
  Institute of Culinary Arts to be eligible.     school determines five semi-finalists based    Enrollment Agreement is signed, but prior to
                                                 on a combined score of the two exams.          the beginning of classes, the request must be
• The Yellow Ribbon Grants are applied
                                                 Le Cordon Bleu Institute of Culinary Arts      confirmed in writing within an additional
  as a credit to the student’s account and
                                                 then invites the semi-finalists back to the    five (5) calendar days for all monies to be
  no cash payments will be awarded to
                                                 school to interview with a diverse panel of    refunded. If you request cancellation
  the student.
                                                 employees, and determine one award             following five (5) days after the Enrollment
• The Yellow Ribbon Grant is used                                                               Agreement is signed, all monies paid in
                                                 winner per event.
  exclusively towards current program                                                           excess of $50 will be refunded. Up to $50
  charges.                                       The value of each scholarship is equal to      will be retained by the school as an
• The Yellow Ribbon grant is awarded for         25% of the student’s total program tuition     administrative fee. To cancel your
  each period in the program that the            to attend a Le Cordon Bleu Institute of        enrollment, mail or deliver a signed and
  student is determined eligible and where       Culinary Arts program. All scholarships are    dated copy of a cancellation notice to your
  the grant is needed.                           pro-rated equally over the length of the       Admissions Coordinator at Le Cordon Bleu
                                                 program (4 semesters) and cannot be            Institute of Culinary Arts. Notice of
• The Yellow Ribbon Grant is non-
                                                 transferred to another individual or school    cancellation is effective when deposited in
  transferrable and non-substitutable and
                                                 or be received in cash.                        the mail, properly addressed, with postage
  cannot be combined with any other
  institutional grant at Le Cordon Bleu          Le Cordon Bleu Institute of Culinary Arts is   prepaid. Each student will be notified of
  Institute of Culinary Arts.                    also a member of the Career College            acceptance/rejection in writing. If you are
                                                 Foundation, Imagine America Scholarship        denied admission to Le Cordon Bleu
Le Cordon Bleu Institute of Culinary Arts
                                                 Program and Military Award Program.            Institute of Culinary Arts, all monies will be
is committed to assisting military students
                                                 Students can find more information at          refunded. Students who have not visited the
in determining the best options available to
                                                 www.imagine-america.org. Le Cordon Bleu        Le Cordon Bleu Institute of Culinary Arts
them. To receive additional information on
                                                 Institute of Culinary Arts will accept 15      facility prior to enrollment will have the
veterans educational benefits eligibility,
                                                 Military Award Program scholarships and        opportunity to withdraw without penalty
please contact the Veterans Administration
                                                 unlimited Imagine America scholarships         within three (3) days following either the
at 800-827-1000 or 888-GI Bill-1 (888-442-
                                                 during the program year.                       regularly scheduled orientation procedures
4551). You may also visit the VA website at
                                                                                                or following a tour of Le Cordon Bleu
http://www.gibill.va.gov.                        Additionally, numerous resources for           Institute of Culinary Arts facilities and
                                                 externally sponsored scholarships are          inspection of equipment.
                                                 available to students. Additional


26 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
Refund Policy                                     transcripts, diplomas/degrees, attendance          from school (see withdrawal policy), or the
Refunds are made for students who withdraw        records, and certificates will be withheld until   date of dismissal for a student who is
or are withdrawn from Le Cordon Bleu              any outstanding balance is paid in full.           dismissed by the institution.
Institute of Culinary Arts prior to the
completion of their program and are based         If the student withdraws refunds for tuition       Schools are required to determine Title IV
on the tuition billed for the payment period      and materials charged that payment period          funds that must be refunded based upon the
in which the Student withdraws, according to      will be calculated using the Le Cordon Bleu        percentage of the payment period completed
the schedule set forth below. Refunds will be     Institute of Culinary Arts Refund Policy,          prior to withdrawing. Title IV funds must be
based on the total charge incurred by the         which is in accordance with State Guidelines       returned to the program based upon a
Student at the time of withdrawal, not the        and is as follows:                                 tuition refund or if the student received an
amount the Student has actually paid.                                                                overpayment based upon costs not incurred
                                                  1. For a student withdrawing from the
Tuition and fees attributable to any payment                                                         but for which Title IV was received.
                                                     program during the first 7 calendar days
period beyond the payment period of                  of the payment period, the tuition charges      Once the amount of Title IV financial aid
withdrawal will be refunded in full. Any             refunded by the school will be 75% of the       that was not earned has been calculated,
books, materials, cutlery, uniforms, and shoes       tuition for the payment period.                 federal regulations require that the school
that have been issued are nonrefundable.
                                                  2. For a student withdrawing from the              return Title IV funds disbursed for the
Credit will be given for books not issued.
                                                     program after the first 7 calendar days,        payment period or period of enrollment
When a student withdraws from the
                                                     but within the first 25% of the payment         and used for institutional costs in the
institution, he/she must notify the Dean of
                                                     period, the tuition charges refunded by         following order:
the appropriate program in writing and
                                                     the school will be 55% of the tuition for
complete a student withdrawal form with the                                                          1. Stafford Loans
                                                     the payment period.
Registrar. The date from which refunds will                                                             a. Unsubsidized FFELP Stafford loans
be determined is the last date of recorded        3. For a student withdrawing from the
                                                                                                        b. Subsidized FFELP Stafford loans
attendance. Refunds will be made within              program after 25% but within 50% of
                                                                                                        c. Federal Direct PLUS loans received on
30 calendar days of the notification of an           the payment period, the tuition charges
                                                                                                           behalf of the student.
official withdrawal or date of determination         refunded by the school will be 30% of
                                                                                                     2. Federal Pell Grants.
of withdrawal by the institution. The student        the tuition for the payment period.
                                                                                                     3. ACG
should understand that if they withdraw or        4. For a student withdrawing from the              4. Federal SEOG
are withdrawn prior to the end of the                program after 50% of the payment period,        5. Other grant or loan assistance authorized
payment period, the student is subject to the        the student is entitled to no refund.              by Title IV of the HEA.
Return of Title IV Funds policy noted below       5. For refund computations, a payment
which may increase the balance due to                                                                If the amount of unearned Title IV
                                                     period may not exceed 18 weeks, but may
Le Cordon Bleu Institute of Culinary Arts.                                                           financial aid disbursed exceeds the amount
                                                     vary in length. Please see your financial
If there is a balance due to Le Cordon Bleu                                                          that is returned by the school, then the
                                                     aid office.
Institute of Culinary Arts after all Title IV                                                        student (or parent, if a Federal PLUS
                                                  Return of Title IV Funds                           Loan) must return or repay, as appropriate,
funds have been returned, this balance will
                                                  A recipient of federal Title IV financial aid      the remaining grant and loan funds. The
be due immediately, unless a cash payment
                                                  who withdraws or is dismissed from school          student (or parent, if a Federal PLUS
agreement for this balance has been
                                                  during a payment period or period of               Loan) will be notified of the amount that
approved by Le Cordon Bleu Institute of
                                                  enrollment in which the student began              must be returned or repaid, as appropriate.
Culinary Arts. Credit balances due to the
                                                  attendance will have the amount of Title IV
Student of less than $5 (after all refunds have
                                                  funds they did not earn calculated according       Withdrawal Date
been made) will not be refunded to the
                                                  to federal regulations. This calculation will      The withdrawal date used to determine
Student/lender unless requested by the
                                                  be based on the student’s last date of             when the student is no longer enrolled at
Student. Furthermore, all official records,
                                                  attendance and the date the school                 Le Cordon Bleu Institute of Culinary Arts
which include, but are not limited to, official
                                                  determines that the student has withdrawn          is the date indicated in written

                                                                                                                        Chefs.edu/Pittsburgh | 27
              Le Cordon Bleu


communication by the student to the              due the school that is greater than that          1. Physical Check
Registrar’s office. If a student does not        which was owed prior to withdrawal.               2. ACH into their personal checking account
submit written notification, the school will
                                                 LCB Advantage Card                                3. Set up a checking account through
determine the student’s withdrawal date
                                                 Le Cordon Bleu Schools in North America              Higher One and their partner bank
based upon federal regulations and
                                                 has partnered with the financial services         If a student elects to open an account
institutional records.
                                                 company Higher One to provide our                 through Higher One, the LCB Advantage
For Federal student loan reporting               students with electronic options for              Card will become a fully functioning
purposes, the student’s last date of             receiving their stipend/credit balances           checking account card. For a list of fees
attendance will be reported as the effective     (payments/financial aid received in excess of     associated with the usage of this card,
date of withdrawal for both official             what the school has charged). All students,       visit www.lcbadvantagecard.com.
withdrawals and those who do not complete        upon posting attendance in class, will have
the official withdrawal process.                 a LCB Advantage Card mailed to their              Replacement Cards: Students will receive
                                                 address on file with the institution. Upon        their first LCB Advantage Card for free.
Please note that the above policy may result                                                       All replacement cards will carry with them
                                                 receipt of this card, each student will be able
in a reduction in school charges that is less                                                      a $15 fee that will need to be paid back to
                                                 to log in to www.lcbadvantagecard.com and
than the amount of Title IV financial aid                                                          Le Cordon Bleu in North America.
                                                 choose their refund preference. The three
that must be returned. Therefore, the
                                                 options are:
student may have an outstanding balance




28 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
                       Unit of Credit                                  discretion of Le Cordon Bleu Institute of
Academic Information   The quarter credit hour is the unit of          Culinary Arts. Courses taken at the
                       academic measurement used by Le Cordon          previous institution must be determined by
                       Bleu Institute of Culinary Arts. A              Le Cordon Bleu Institute of Culinary Arts
                       minimum of 10 lecture hours of not less         to be sufficiently equivalent to courses
                       than 50 minutes each plus outside reading       offered at Le Cordon Bleu Institute of
                       and/or preparation; 20 laboratory hours; or     Culinary Arts. In addition, Le Cordon Bleu
                       30 externship hours; or an appropriate          Institute of Culinary Arts must determine
                       combination of all three constitutes one        that those courses are applicable to their
                       quarter hour of credit.                         program of study at Le Cordon Bleu
                                                                       Institute of Culinary Arts. Only courses in
                       Classes are offered in a 6-week module.
                                                                       which the student earned a grade of ‘C’ or
                       A block consists of two 6-week modules.
                                                                       above will be considered for transfer.
                       A level of review is based on a 12-week
                                                                       Students seeking to transfer credit are
                       block.
                                                                       responsible for having official transcripts
                       Transfer of Credit to Other Schools             forwarded to Le Cordon Bleu Institute of
                       Le Cordon Bleu Institute of Culinary Arts       Culinary Arts for review. Students may also
                       provides information on other schools that      be required to submit a school catalog.
                       may accept credits for course work              Students must petition for transfer credit
                       completed at Le Cordon Bleu Institute of        with the program Dean as soon as possible
                       Culinary Arts towards their programs.           after admission.
                       However, Le Cordon Bleu Institute of            Students who receive transfer credit will
                       Culinary Arts does not imply or guarantee       have the program tuition charge prorated
                       that credits completed at Le Cordon Bleu        based upon the remaining number of
                       Institute of Culinary Arts will be accepted     credits the student must earn in order to
                       by or transferable to any other college,        graduate. The Business Office will make
                       university, or institution, and it should not   the appropriate tuition adjustment.
                       be assumed that any credits for any courses
                       described in this catalog can be transferred    Specialized and lab courses will only be
                       to another institution. Each institution has    accepted if credits were earned in the
                       its own policies governing the acceptance of    previous seven (7) years. The student will
                       credit from other institutions such as          be interviewed by the appropriate program
                       Le Cordon Bleu Institute of Culinary Arts.      Dean and at the Dean’s discretion may
                       Students seeking to transfer credits earned     undergo a hands-on practical examination
                       at Le Cordon Bleu Institute of Culinary         before credits are issued.
                       Arts to another institution should contact      Proficiency Credit
                       the other institution to which they seek        Le Cordon Bleu Institute of Culinary Arts
                       admission to inquire as to that institution’s   may offer the opportunity for students to
                       policies on credit transfer.                    demonstrate proficiency in a course and
                       Transfer of Credit to Le Cordon Bleu            receive course credit by an examination
                       Institute of Culinary Arts                      generally known as a “test out.” Test out
                       Students who previously attended an             examinations are permitted in the following
                       accredited college or university recognized     courses: MAT102 Math and LAN201
                       by the U.S. Department of Education may         Spanish. A request from a student for a test
                       be granted transfer credit, at the sole         out will be granted if an examination is

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available and the Director of Education or       specific industry-recognized professional      course. Financial aid is not applicable.
designee has reason to believe the student’s     certification. Students who have earned a      Courses students audit will be reflected
experience or previous education warrants        ServSafe certification within the last five    with an AU grade on the transcript.
such an evaluation. Students must earn a         years will be considered proficient for Food
score of 85% or better on the test in order      Service Sanitation. Such certifications will   Residency Requirements
to receive course credit.                        be evaluated by the Dean or designee for       Students are required to earn a minimum of
                                                 proficiency credit. Students are responsible   50 percent of their credits in residence at
Proficiency examination requests will not                                                       Le Cordon Bleu Institute of Culinary Arts.
                                                 for having official documentation of
be honored for a student if:                                                                    Students transferring from another
                                                 certification exam results forwarded to
                                                 Le Cordon Bleu Institute of Culinary Arts      Le Cordon Bleu may be allowed to carry in
• The student is currently attending
                                                 for evaluation. Evaluations and supporting     more program credits at the discretion of
  the course.
                                                 documentation will be retained in the          the Director of Education, but would be
• The student previously attended the                                                           required to earn a minimum of 25 percent
                                                 student’s academic file.
  course for which the exam is being                                                            of their credits in residence at the Institute.
  requested.                                     Students who receive transfer or proficiency
• The student previously failed the              credit will have the program tuition charge    Attendance Policy
  proficiency exam for that course.              prorated based upon the remaining number       Regular classroom attendance is not only
                                                 of credits scheduled in the payment period.    an essential ingredient for academic
Proficiency credit is noted on the student’s
                                                 The Business Office will make the              achievement, but is also a fundamental
transcript with a ‘PR.’ Proficiency credits
                                                 appropriate tuition adjustment.                building block for success in the hospitality
are not calculated in the GPA, CGPA, or
                                                                                                industry after graduation. As part of the
rate of progress. If a student receives          Class Size                                     course requirements, students must attend
proficiency credit and later enrolls in the      Both kitchen (laboratory) and lecture          at least 80 percent of the scheduled time for
course, the grade earned in the course will      classes may vary in size, depending on the     each course in order to achieve satisfactory
be calculated in the GPA, CGPA, and rate         schedule and time of year. Maximum class       attendance. Students in any of the
of progress. All tests and supporting            sizes are as follows: Class 1 Kitchens-28      externship courses are required to complete
documentation for proficiency credit will be     students; Class 2 Kitchens-50 students; and    all scheduled hours to achieve satisfactory
retained in the student’s academic file.         lecture classes-60 students.                   attendance. Students who do not achieve
National Proficiency Exams                                                                      satisfactory attendance may earn a failing
                                                 Course Auditing
Proficiency credit, recorded as ‘PR’ on the                                                     grade on their transcripts and may be
                                                 Students can choose to audit a course
transcript, for certain courses may be                                                          required to repeat the course. Students who
                                                 offered in another program at the Institute
granted to students who achieve acceptable                                                      have been absent from all their scheduled
                                                 other than the program they are pursuing a
scores on specific nationally recognized                                                        classes for more than 21 calendar days, not
                                                 degree in for a charge of $300 per credit
exams such as CLEP, Advanced Placement                                                          including scheduled Institute holidays or
                                                 hour for lab courses and $150 per credit
(AP), and DANTES. The American Council                                                          breaks, will be administratively withdrawn
                                                 hour for all other courses, plus applicable
on Education (ACE) recommendations are                                                          from the program.
                                                 material and book charges.
used when awarding CLEP or DANTES
                                                                                                If a student is tardy more than 10 minutes
credit. Credit for AP coursework is based        If space permits, a graduate may audit any     per hour of classroom instruction, they
solely upon the student’s performance on the     course within his/her program of study.        may participate in class but marked absent
national examination administered by the         Graduates auditing courses are expected        for the day. This includes tardiness or early
College Board. A score of three (3) or better    to fully participate in the course and class   departures.
on the AP examination is required for            attendance is required. Tuition for auditing
proficiency credit.                              a course within his/her program of study       Make-up Policy
Proficiency credit for certain courses may       is waived for graduates of the institute.      Students will be able to make up work for
be granted to students who hold current          Students may be required to purchase tools,    full credit for the reasons stated above for
                                                 textbooks, uniforms, etc. for the audited      excused absences as long as the student
30 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
submits appropriate documentation to each      by written tests, laboratory work, term           eligible for the Dean’s List, and will receive
classroom instructor.                          papers, and projects as indicated on the          a certificate for this honor. In order to
                                               course syllabus. Earned quality points are        qualify for the Dean’s List, students must
Students are permitted to complete one
                                               calculated for each course by multiplying the     complete all attempted credits. A student
make up project per course per cycle for up
                                               quality point value for the grade received for    with grades of ‘I’ or ‘W’ will be ineligible
to “50%” credit without an excuse. Students
                                               the course times the credit hour value of the     for the Dean’s List for that block.
must arrange to make up class assignments
                                               course. For example, a 4.0 credit course with
on their own time and on an individual class                                                     Application of Grades and Credits
                                               a grade of ‘B’ would earn 12.0 quality points
basis with each instructor. There will be no                                                     The chart below describes the impact of each
                                               [credit value of course (4) times quality point
additional costs for student make-up work.                                                       grade on a student’s academic progress.
                                               value of ‘B’ (3)]. The Cumulative Grade
                                               Point Average (CGPA) is calculated by             For calculating rate of progress (see below),
Grading System
                                               dividing the total earned quality points by       grades of ‘F’ (failure), ‘W’ (withdrawn),
Grade reports are available to students
                                               the total credits completed.                      ‘WF’ (withdrawn/failure) are counted as hours
online through the Student Portal at the
                                                                                                 attempted, but are not counted as hours
completion of each module. Course grades       Students who maintain an academic                 successfully completed. Students who wish to
are based on the quality of work as shown      average of 3.5 and above for that block are       withdraw from a course at any time need to

Grading Chart
                                                             Included in              Included in           Included in
Letter Code            Description                          Credits Earned         Credits Attempted          CGPA               Quality Points
  A                    A                                           Yes                     Yes                   Yes                  4.00
  B+                   B+                                          Yes                     Yes                   Yes                  3.50
  B                    B                                           Yes                     Yes                   Yes                  3.00
  C+                   C+                                          Yes                     Yes                   Yes                  2.50
  C                    C                                           Yes                     Yes                   Yes                  2.00
  D+                   D+                                          Yes                     Yes                   Yes                  1.50
  D                    D                                           Yes                     Yes                   Yes                  1.00
  F                    F                                           No                      Yes                   Yes                  0.00
  I                    Incomplete                                  No                      Yes                   No                   N/A
  AU                   Audit                                       No                      No                    No                   N/A
  P                    Pass                                        Yes                     Yes                   No                   N/A
  TC                   Transfer                                    Yes                     Yes                   No                   N/A
  W                    Withdrawn                                   No                      Yes                   No                   N/A
  WF                   Withdrawn-Failure                           No                      Yes                   Yes                  0.00
  NC                   Noncredit                                   No                      No                    No                   N/A
  L                    Leave of Absence                            No                      No                    No                   N/A
  AR                   High School Articulation Credit             Yes                     Yes                   No                   N/A
  PR                   Proficiency/Life Experience Credit          Yes                     Yes                   No                   N/A
  PD                   Pass Developmental                          Yes                     Yes                   No                   N/A
  FD                   Failure Developmental                       No                      Yes                   No                   N/A

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fill out a Course Withdrawal Form available in     student is unable to resolve the dispute with    These requirements are noted in the tables
the Registrar’s office. Courses the student        instructor, he or she should write a letter of   below. These will be reviewed at the end of
officially drops before the third course meeting   appeal no later than seven (7) days              each 12 week block after grades have been
will have no record of the course on their         following the end of the course explaining       posted to determine if the student’s CGPA
transcript. A ‘W’ will be awarded to a student     the reasons for the dispute to the               is in compliance. Once students reach a
that officially drops after the third course       Department Chair who will investigate the        review point, they must maintain the
meeting has commenced and before the last          dispute and recommend a decision. The            minimum CGPA for that level at the end of
week of the course. Official withdrawal at any     Department Chair will issue the student a        each 12 week block until such time as they
point during the last week of the course will      final decision within five (5) business days.    reach the next level of review.
result in the student receiving a ‘WF’.
                                                   Le Cordon Bleu Institute of Culinary Arts
The student must repeat any required course        offers an additional course in English to        Diploma Program
in which a grade of ‘F’, ‘W’, or ‘WF’ is           assist those students who need assistance in                                     Minimum
received. Students will only be allowed to         developing their skills in these particular                                  CGPA Required
repeat courses in which they received a ‘D’ or     areas. This developmental course is offered      0 – 15 credits                           1.5
below. In the case of a ‘D’ or ‘F’, the better     at no additional charge, and is included on      16 credits - graduation or maximum
of the two grades is calculated into the           the student’s transcript. The grades for         allowable credits reached                2.0
CGPA. The lower grade will include a               these courses are not included in the
double asterisk indicating that the course has     student’s grade-point average nor may they       Specialized Associate Degree Programs
been repeated. Both original and repeated          be used to meet graduation requirements.                                          Minimum
credits will be counted as attempted credits in                                                                                CGPA Required
rate of progress calculations.                     Drop/Add Period
                                                                                                    0 – 15 credits                           1.0
                                                   During the start of each module students are
A fee will be charged to repeat a class (see       allowed to make modifications to their           16 – 45 credits                          1.5
addendum for details).                             schedules without incurring any academic         46 credits - graduation or maximum
‘TC’, ‘PR’, and ‘AR’ credits are included in       penalty. The drop/add period of each module      allowable credits reached                2.0
the maximum time in which to complete but          is five (5) days.
                                                                                                    Rate of Progress Toward
are not counted in the CGPA and the rate of
                                                   Standards of Satisfactory Academic               Completion Requirements
progress calculation.
                                                   Progress                                         In addition to the CGPA requirements, a
To receive an incomplete (I), the student          All students must maintain satisfactory          student must successfully complete at least
must petition to their instructor, before the      academic progress in order to remain enrolled    67% of all credits attempted in order to be
last day of the course, for an extension to        at the school. Additionally, satisfactory        considered to be making satisfactory
complete the required coursework. The              academic progress must be maintained in          academic progress. Credits attempted are
student must be able to pass the course with       order to remain eligible to continue receiving   defined as those credits for which students
the completed work. Incomplete grades that         federal financial assistance. Satisfactory       are enrolled in and have incurred a financial
are not completed within 8 business days           academic progress is determined by               obligation. As with the determination of
after the beginning of the next session will be    measuring the student’s cumulative grade         CGPA, the completion requirements will be
converted to an ‘F’ earned in the course and       point average (CGPA) and the student’s rate      reviewed at the end of each level of review
will affect the student’s CGPA accordingly.        of progress toward completion of the             after grades have been posted to determine
Le Cordon Bleu Institute of Culinary Arts          academic program. These are outlined below.      if the student is progressing satisfactorily.
reserves the right to extend the time needed
to fulfill the incomplete.                         CGPA Requirements                                Maximum Time in Which to Complete
                                                   Students must meet minimum CGPA                  A student is not allowed to attempt more
Students who disagree with a grade they            requirements at specific points during their     than 1.5 times, or 150%, of the number of
have received should contact the instructor        enrollment in order to be considered             credits in their program of study. The
if they wish to discuss their concern. If the      making satisfactory academic progress.           requirements for rate of progress are to

32 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
assure that students are progressing at a        study will be used when computing grade           meet the minimum requirements, the student
rate at which they will complete their           point average, rate of progress and               also must be dismissed from the school.
programs within the maximum time frame.          maximum time frame. Transfer credits from
                                                                                                   Notification of academic dismissal will be
The maximum allowable attempted credits          another institution that are applicable to the
                                                                                                   in writing. The Conduct Policy section of
are noted in the table below.                    new program of study will not be calculated
                                                                                                   this catalog describes other circumstances
                                                 in the grade point average or rate of
                                  Maximum                                                          that could lead to student dismissal for
                                                 progress, but will be considered as credits
Program                     Allowable Credits                                                      non-academic reasons. A tuition refund
                                                 attempted and earned in the time frame
Le Cordon Bleu                                                                                     may be due in accordance with the
                                                 calculation. For example, a student transfers
Culinary Techniques                        63                                                      institution’s stated refund policy.
                                                 from program A to program B. The student
Le Cordon Bleu                                   is able to transfer 30 external credits and 10    During the period of Probation, students
Culinary Arts                             148    credits earned in program A into program          are considered to be making satisfactory
Le Cordon Bleu                                   B. Program B requires 180 credits to              academic progress and remain eligible for
Pâtisserie and Baking                     148    graduate. Thus, the maximum time frame            financial aid.
Le Cordon Bleu                                   for this student’s new program will be one
                                                                                                   Students on Probation must participate in
Hospitality & Restaurant Management 150          and half times (150%) x 180 = 270 credits.
                                                                                                   academic advising as deemed necessary by
                                                 The 30 external transfer credits will be
How Transfer Credits/Change                                                                        the institution as a condition of their
                                                 added to the attempted and earned credits
of Program Affect SAP                                                                              academic monitoring. Students who fail to
                                                 when the time frame is being calculated and
Credit that has been transferred into the                                                          comply with these requirements may be
                                                 the 10 credits earned in program A will be
institution by the student has no effect on                                                        subject to dismissal even though their
                                                 included in the grade point average, rate of
the percentage of completion calculation in                                                        CGPA or rate of progress may be above
                                                 progress and the time frame calculations.
the SAP, nor does it have any effect on the                                                        the dismissal levels.
grade point average requirement for the          Probation
                                                                                                   Appeal
SAP. Transfer credit is considered when          At the end of each level of review after grades
                                                                                                   A student who fails satisfactory academic
computing the maximum timeframe                  have been posted, each student’s CGPA and
                                                                                                   progress after being placed on probation will
allowed for a program of study. For              rate of progress is reviewed to determine
                                                                                                   be academically dismissed. The student is
example, a student transfers from                whether the student is meeting the above
                                                                                                   placed in a pending dismissal status and may
institution A to institution B. The student is   requirements.
                                                                                                   appeal the dismissal. Dismissed students will
able to transfer 30 credits that she earned at
                                                 Students will be placed on Probation the          be allowed to continue attending class until a
institution A into a program at institution
                                                 first level of review in which the CGPA or        final decision is rendered by the Academic
B. The program requires 180 credits to
                                                 the rate of progress falls below the values       Review Committee. Any appeal must be
graduate. Thus, the maximum time frame
                                                 specified in the tables above. Students on        submitted in writing to the Academic Review
for this student’s new program at institution
                                                 Probation will be evaluated at the end of         Committee within five (5) days of the date of
B will be one and half times (150%) x 180 =
                                                 their second level of review of monitoring.       the letter informing the student of his/her
270 credits. The 30 transfer hours will be
                                                 A student who raises their CGPA and rate          status. The student must explain what
added to the attempted and earned hours
                                                 of progress at or above the minimums will         circumstances contributed to his/her
when the time frame is being calculated.
                                                 be removed from Probation and returned to         academic problem and what plans the student
When a student elects to change a program        regular status. If a student does not meet        has to eliminate those potential problems in
at Le Cordon Bleu Institute of Culinary          the minimum CGPA or rate of progress              the future. The decision of the Committee is
Arts the student’s earned credits and grades     requirements at the time of evaluation, the       final and may not be further appealed.
will be transferred into the new program as      student will be dismissed from school.
                                                                                                   For the appeal of non-academic dismissals,
applicable, including transfer credit. Credits
                                                 If at any point it can be determined that it is   please refer to the grievance policy within
earned at the school in the original program
                                                 mathematically impossible for a student to        this catalog.
of study that apply to the new program of

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              Le Cordon Bleu


Students are ineligible to receive Title IV      • Military Duty                                  credits that may be attempted. Students
Funds while in Dismissal status.                 • Jury Duty                                      who fail to meet the graduation
                                                                                                  requirements will not be invited to attend
Reinstatement                                    • Temporary Out /Session Off
                                                                                                  graduation ceremonies, will not be awarded
A student who did not complete the prior            - Externship temporarily unavailable          a degree or final transcripts, nor will the
module who was academically dismissed                 (does not include student declining site)   student be entitled to Career Services
may apply for reinstatement to the                  - Student not attending one of the mini-      assistance.
institution by submitting a written request           sessions within a term.
to the Dean of Students. The request                                                              Students must also be current on all
                                                    - Student unable to attend one of the         financial obligations in order to receive
should be in the form of a letter explaining
                                                      modules/sessions within a block or must     official final transcripts.
the reasons why the student should be
                                                      drop any active courses due to an
readmitted. A student may be required to                                                          In order to assure students meet these
                                                      unforeseen circumstance
wait at least one module before they are                                                          requirements before beginning externship,
eligible for reinstatement. The decision         The following requirements apply:
                                                                                                  each student must file an application for
regarding readmission will be based upon         A student may be granted a Leave of              externship and be approved by appropriate
factors such as grades, attendance, student      Absence (LOA) if:                                school officials.
account balance, conduct, and the student’s
commitment to complete the program.              • A LOA request is submitted in writing          Graduation Awards
Dismissed students who are readmitted will         which includes the reason for the request      Special awards presented at commencement
sign a new Enrollment Agreement, will be           prior to the leave of absence. If unforeseen   ceremonies for each graduating class may
charged tuition consistent with the existing       circumstances prevent the student from         include:
published rate, and will be eligible to apply      providing a prior written request, the
                                                   institution may grant the student’s request    1. Valedictorian – Highest Cumulative
for federal financial aid. A student who is
                                                   if the institution documents its decision         Grade Point Average
academically dismissed after the completion
of the module who successfully appeals             and collects the written request within 35     2. Salutatorian – Second Highest
prior to the start of the next module will         days of their last date of attendance.            Cumulative Grade Point Average
not have to sign a new Enrollment                • The total time requested off must not          3. Professionalism Award
Agreement, will be charged tuition                 exceed 180 days (cumulative) in a              4. Brillat Savarin Award
according to the original Enrollment               calendar period.
                                                                                                  With regard to academic honors, we will
Agreement and will be eligible to apply for      Failure to return from an approved leave of      award Silver cords to Honor students and
federal financial aid.                           absence may have an impact on loan               Gold cords to students achieving High
                                                 repayment, including exhaustion of some          Honors:
Leave of Absence
                                                 or all of the grace period. The Financial
An approved Leave of Absence (LOA) is a                                                           • Honors = students with 3.5 – 3.74 GPA’s
                                                 Aid Office will provide an explanation of
temporary interruption in a student’s
                                                 the possible impact on loan repayment if         • High Honors = students with 3.75 – 4.0
program of study. LOA refers to the limited
                                                 an approval for an LOA is issued. Students         GPA’s
time period during a program when a
                                                 receiving an LOA may not receive further
student is not in attendance.
                                                 financial aid disbursements until returning
Leave of Absence Conditions                      to active status.
The following conditions may be considered:
                                                 Graduation Requirements
• Medical (including pregnancy)                  In order to graduate, a student must have
• Family Care (childcare issues, loss of         earned a minimum of a 2.0 CGPA and
  family member or unexpected medical            must have successfully completed all
  care of family)                                required credits within the maximum


34 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
                   Student Services                                  contact information, online meeting rooms
Student Services   Le Cordon Bleu Institute of Culinary Arts         and forums, and much more. Le Cordon

    Information    welcomes students to discuss any issues or
                   concerns with any member of the faculty or
                                                                     Bleu Institute of Culinary Arts offers this
                                                                     capability so that it’s easy for our students to
                   staff. Students are encouraged to discuss         be in touch with us and enhance their college
                   academic as well as job-related concerns          experience. Upon acceptance to Le Cordon
                   with both the Dean of Students, program           Bleu Institute of Culinary Arts, students will
                   Dean, and/or faculty. Le Cordon Bleu              be issued a Student Number that can be
                   Institute of Culinary Arts staff is also          used to gain access to the student portal.
                   available on a daily basis to assist students
                   with financial aid, employment assistance,        L. Edwin Brown Library & Resource
                   and academic advisement. Students are             Center
                   welcome on the campus any time during             The L. Edwin Brown Library & Resource
                   office hours to take advantage of the             Center provides access to informational
                   variety of services provided by Le Cordon         services and resources necessary for users
                   Bleu Institute of Culinary Arts. Le Cordon        to achieve their highest potential. The goal
                   Bleu Institute of Culinary Arts encourages        is to prove the commitment to users by
                   students to network with graduates as well        anticipating their educational, informational,
                   as instructors and peers in their classes,        cultural and recreational needs.
                   thus enhancing their networking                   The Library & Resource Center houses
                   opportunities in the industry.                    approximately 8,000 items, including both
                                                                     print and non-print materials. Ninety
                   Student Orientation
                                                                     percent of the items directly support the
                   Prior to beginning classes at Le Cordon
                                                                     school’s curriculum while the remaining
                   Bleu Institute of Culinary Arts, all new
                                                                     materials cover subjects such as basic
                   students attend an orientation program.
                                                                     self-improvement, computer-related
                   Orientation facilitates a successful transition
                                                                     information, fashion, sports and other
                   into Le Cordon Bleu Institute of Culinary
                                                                     general interest areas.
                   Arts. New students are required to attend
                   regardless of their prior college experience.     The L. Edwin Brown Library & Resource
                   At orientation, students are acquainted with      Center makes available computers for
                   the campus, the administrative staff, the         student use, all equipped with Microsoft
                   faculty and their peers. The directors of the     Office program. Students have use of
                   administrative departments explain the ways       Internet access computers, printers, and
                   in which they assist students and clarify         a photocopy machine in the Library &
                   students’ rights and responsibilities. Student    Resource Center.
                   Handbooks are distributed and explained at
                                                                     All of the materials held by the L. Edwin
                   this session.
                                                                     Brown Library & Resource Center can be
                                                                     searched for in the online catalog, Athena.
                   Student Portal
                                                                     This resource can be accessed on or off
                   The student portal is a secure website that
                                                                     campus by visiting the Library & Resource
                   allows students to access their school
                                                                     Center website available through the
                   information including class schedules,
                                                                     Student Portal.
                   grades, class handouts and syllabi, account
                   balance and activity, school events, school


                                                                                         Chefs.edu/Pittsburgh | 35
              Le Cordon Bleu


The L. Edwin Brown Library & Resource             Students at all CEC colleges have access to       procedures are communicated to all
Center is a member of Access Pennsylvania.        the CECybrary from their campus location          residents and enforced by the Manager of
Access PA is a coordinated effort to              and from home, if they have an Internet           Student Housing. Any violations of these
automate library services across the state.       service provider. Access to the CECybrary         policies will be addressed promptly by the
Le Cordon Bleu Institute of Culinary Arts         is password controlled. Students must use         Student Housing Manager. Any student who
students, faculty and staff have the ability to   their Student Portal ID to access the             has arranged room and/or board through
search the Access PA database, which is a         CECybrary.                                        Le Cordon Bleu Institute of Culinary Arts
bibliographic union catalog and resource                                                            must enter into separate agreements for the
sharing tool that is the guide to the over 67     Academic Assistance                               same. Those agreements set forth specific
million holdings of more than 3,000 school,       Students seek help and advice during their        refund policies for room board.
public, academic and special libraries in         education for many reasons. At Le Cordon
Pennsylvania. Materials located in the            Bleu Institute of Culinary Arts, the student      Student Record Retention
database may be obtained by the L. Edwin          comes first. Every effort is made to develop      Le Cordon Bleu Institute of Culinary Arts
Brown Library & Resource Center from any          a relationship with the student body so           maintains student records at the campus for
of the participating libraries through            individuals feel comfortable in requesting        a minimum of five (5) years. Le Cordon
interlibrary loan.                                and receiving assistance. The Dean of             Bleu Institute of Culinary Arts student
                                                  Students is responsible for providing             transcripts are retained indefinitely.
CECybrary                                         academic assistance and should be
The CECybrary is an Internet-accessible           consulted when assistance is desired.             Transcripts
information center committed to                   Referrals to outside agencies may also be         An official transcript is maintained for each
facilitating the lifelong learning and            provided as needed. The administrative            student. The transcript provides a complete
achievement of the Career Education               staff and the faculty are also available for      record of all course grades and credits
Corporation community. This “virtual              advising assistance.                              earned. Le Cordon Bleu Institute of
library” contains a collection of full-text                                                         Culinary Arts will supply official
journals, books, and reference materials,         Uniform Policy                                    transcripts to whomever the student or
links to websites relevant to each curricular     The uniform policy can be found in the            graduate designates. There is a nominal
area, instructional guides for using              Le Cordon Bleu Institute of Culinary Arts         charge for this service, which is outlined in
electronic library resources and                  Student Handbook.                                 the Le Cordon Bleu Institute of Culinary
much more.                                                                                          Arts Student Handbook. Le Cordon Bleu
                                                  The Le Cordon Bleu Institute of Culinary
                                                                                                    Institute of Culinary Arts reserves the right
The “virtual” collection is carefully selected    Arts Student Handbook is distributed to
                                                                                                    to withhold a transcript if the student’s
to support students as they advance               students upon admission to the school.
                                                                                                    financial account is in arrears.
through their programs of study and
                                                  Housing
include quality, full-text, peer-reviewed                                                           Career Services
                                                  Student housing is available within walking
articles from scholarly journals and full-text                                                      During the admissions interview,
                                                  distance from the campus and is located
electronic books. Instructional materials for                                                       prospective students are advised of the
                                                  on the Port Authority Transit bus line that
students and faculty are designed to                                                                many career paths that are available to
                                                  is very accessible in downtown Pittsburgh
enhance information literacy skills.                                                                them upon graduation. The Admissions
                                                  and throughout the City. Le Cordon Bleu
                                                                                                    Representatives assist students in assessing
A full-time librarian located at corporate        Institute of Culinary Arts Student Housing
                                                                                                    their talents and discuss the motivation
headquarters manages the CECybrary.               offers programs that provide residents with
                                                                                                    necessary to achieve their career goals.
The librarians at the various CEC colleges        an opportunity to participate in many
participate in selecting the electronic           exciting events that take place around            Students enrolled in Le Cordon Bleu
resources and website links, and help             Pittsburgh.                                       Institute of Culinary Arts have many
prepare the instructional materials that are                                                        opportunities for part-time employment
                                                  In order to maintain a living environment
on the website.                                                                                     while they pursue their studies. It is
                                                  that is conducive to studying, all policies and

36 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
important to note that this assistance is      Activities                                        and tourism students. Eta Sigma Delta is
available to all students who make             All students are invited to participate in        administered by the International Council
satisfactory academic progress. The Career     Institute-sponsored programs that take            on Hotel, Restaurant, and Institutional
Services Department is the liaison between     advantage of the cultural resources and           Education. International CHRIE is the
students and employers, serving the students   business activities of the area. Typical          leading international association devoted to
by promoting Le Cordon Bleu Institute of       activities include tours of major hospitality     hospitality and tourism education. Students
Culinary Arts to prospective employers.        properties, participation in various culinary     can apply after completion of their first
These employers are assisted by the referral   shows and competitions, charitable                semester and to qualify students must
of qualified student employees from            fundraising, and community projects.              maintain a 3.75 GPA and 95% attendance
Le Cordon Bleu Institute of Culinary Arts.                                                       or higher.
                                               There are also opportunities for students
The graduate placement assistance process      and graduates to become involved with             Health Services
intensifies as students near graduation. The   special events in various states throughout       The Institute does not provide health
Career Services Department assists students    the northeastern part of the country.             services to students. Students needing
with résumé writing, interviewing skills and   Participating in activities can be rewarding      assistance in this regard are referred to their
professional networking techniques.            not only on a personal level, but also on a       own personal physician. Should the student
Students may interview both on and off         professional level. All experience helps to       not possess a personal physician, the
campus, until they have secured an             build pride and confidence as one learns to       Institute can provide a list of physicians
appropriate position.                          represent one’s self and school in a              in the area.
                                               professional and positive manner.
Agencies and institutions that accept our                                                        Café 18: Student Cafeteria
                                               Le Cordon Bleu Institute of Culinary Arts
students for internship/externship and                                                           The student cafeteria also known as Café 18,
                                               does not guarantee employment or salary.
potential employers may conduct a                                                                is conveniently located on the 18th floor of
criminal and/or personal background            S.T.A.R. Team Program                             the Clark Building. The cafeteria provides
check. Students with criminal records          Le Cordon Bleu Institute of Culinary Arts         a variety of nutritional, well-balanced meals
that include felonies or misdemeanors          Students & Teachers Achieving Results             for our students. Students residing in the
(including those that are drug-related)        (STAR) program assigns each student a             dormitory are required to purchase a
or personal background issues such as          faculty advisor that follows them from their      meal plan.
bankruptcy might not be accepted by            first cycle until the externship is completed.
these agencies for internship/externship       The advisors provide individual attention to      Bookstore
or employment placement following              every student’s educational and personal          The student bookstore is open weekdays
completion of the program. Some agencies       life.                                             and carries books, uniforms, cutlery
and employers may require candidates to                                                          accessories, logo clothing and supplies,
submit to a drug test. Some programs may       Peer Tutoring                                     small appliances, and various kitchenware.
require additional education, licensure        A tutoring service is available to all students
and/or certification for employment in         who need assistance with class work at no
some positions. Employment and internship      additional cost. Contact the Academic
decisions are outside the control of           Specialist for additional information.
Le Cordon Bleu Institute of Culinary Arts.
Relocation may be necessary to seek            Eta Sigma Delta
externship and employment. Le Cordon           Eta Sigma Delta is an international honor
Bleu Institute of Culinary Arts does not       society that recognizes exceptional
guarantee employment or salary.                academic achievement among hospitality




                                                                                                                     Chefs.edu/Pittsburgh | 37
              Le Cordon Bleu


                                                 Facility                                         with modern technology including
       General Information                       Le Cordon Bleu Institute of Culinary Arts        projective viewing and internet connectivity.
                                                 offers students the opportunity to train in
                                                 industry-current training kitchens. These        Hours of Operation
                                                 facilities include a skill development           Le Cordon Bleu Institute of Culinary Arts,
                                                 kitchen; a stock, soup & sauce kitchen;          administrative offices are open from
                                                 a meat and poultry kitchen; a seafood/           8:00 a.m. to 5:00 p.m., Monday through
                                                 charcuterie kitchen; a pastry kitchen; a         Friday, and 8:00 a.m. to 4:00 p.m. on
                                                 garde manger/classical/international cuisine     Saturday.
                                                 kitchen; and multipurpose kitchens (multi-
                                                                                                  School Closings
                                                 functional kitchens that have the
                                                                                                  In the event that inclement weather (or
                                                 equipment, capacity and size to be used for
                                                                                                  other reasons deemed appropriate by the
                                                 any of the curricula).
                                                                                                  Institute) may necessitate school closure,
                                                 The Pâtisserie & Baking program kitchens         students may be required to make up the
                                                 are equally industry current. These facilities   missed day at a later date. As a general rule,
                                                 include an American-style bakery kitchen,        the make-up day will occur on a Saturday
                                                 artisan bread kitchen, European-style            soon after the Institute closure day. The
                                                 pastry kitchen, cold and frozen dessert          Institute will make every attempt to make
                                                 specialty kitchen, and a chocolate, candy        up lost day(s). However, there may be times
                                                 and artistic sculpturing kitchen.                when this is not feasible. In this instance, a
                                                                                                  refund will not be granted.
                                                 The kitchens house National Sanitation
                                                 Foundation-approved commercial                   In the event the Le Cordon Bleu Institute of
                                                 equipment including: steam jacketed kettles,     Culinary Arts needs to modify the schedule
                                                 steamers, infrared broilers and salamanders,     due to inclement weather, Le Cordon Bleu
                                                 combo-steamer, flat tops, open burner            Institute of Culinary Arts will communicate
                                                 ranges, full-size ovens and convection           a “Modified A Schedule”:
                                                 ovens, slow roasting ovens/smokers, bakers’
                                                                                                  • The A SCHEDULE Kitchens will start
                                                 ovens, large capacity mixers, food
                                                                                                    at 8:00 a.m. (Instead of the normal start
                                                 processors, electric and manual grinders,
                                                                                                    time of 6:30 a.m.)
                                                 and commercial refrigeration freezers. All
                                                 kitchens are fully equipped with china, and      • The 7:30 a.m. DVE (Developmental
                                                 a full array of small wares. Each self-            English) class is cancelled
                                                 contained kitchen is equipped with those
                                                                                                  • No other schedules are affected
                                                 tools necessary to perform the specific
                                                 objectives of each course. The Institute also    Class Hours
                                                 houses a commercial storeroom, numerous          Although individual student schedules may
                                                 lecture/demonstration rooms, and                 vary, day classes meet Monday through
                                                 multipurpose rooms.                              Friday in blocks ranging from 6:30 a.m. to
                                                 The L. Edwin Brown Library & Resource            4:00 p.m. Evening classes meet Monday
                                                 Center consists of the library and a             through Friday in blocks ranging from
                                                 complete computer lab. Two additional            1:00 p.m. to 1:00 a.m. Schedules vary
                                                 computer labs are available for classroom        according to module and program, with an
                                                 instruction. Lecture rooms are equipped          average of 5 to 6 hours of class per day.



38 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
School Policies                                  balance for tuition, fees and supplies         and programs relating to campus security,
Students are expected to be familiar with        becomes due and payable immediately upon       crimes and emergencies, the prevention of
the information presented in this school         a student’s dismissal from the school. The     crimes and sexual offenses, drug and
catalog, in any supplements and addenda to       institution will also determine if any Title   alcohol use, campus law enforcement and
the catalog, and with all school policies. By    IV funds need to be returned (see Financial    access to campus facilities. The annual
enrolling in Le Cordon Bleu Institute of         Information section of this catalog).          security report also includes statistics
Culinary Arts, students agree to accept and                                                     concerning the occurrence of specified
abide by the terms stated in this catalog and    Reasonable Accommodations Policy –             types of crimes on campus, at certain off-
all school policies. If there is any conflict    Individuals with Disabilities                  campus locations, and on the public
between any statement in this catalog and        Le Cordon Bleu Institute of Culinary Arts      property surrounding the campus. The
the enrollment agreement signed by the           does not discriminate against individuals on   annual security report is published each
student, the provision in the enrollment         the basis of physical or mental disability     year by October 1 and contains statistics
agreement controls and is binding.               and is fully committed to providing            for the three most recent calendar years.
                                                 reasonable accommodations, including           The annual security report is provided to all
Conduct Policy                                   appropriate auxiliary aids and services, to    current students and employees. A copy of
Appearance, attitude and professional            qualified individuals with a disability,       the most recent annual security report may
behavior are important elements of a             unless providing such accommodations           be obtained from the Financial Aid office
student’s career preparation and job             would result in an undue burden or             during regular business hours.
success. As an educational institution,          fundamentally alter the nature of the
Le Cordon Bleu Institute of Culinary Arts        relevant program, benefit, or service          Le Cordon Bleu Institute of Culinary Arts
is concerned about the total development of      provided by Le Cordon Bleu Institute of        will report to the campus community
its students. The Institute also believes that   Culinary Arts. To request an auxiliary aid     concerning the occurrence of any crime
an orderly environment is a prerequisite for     or service please contact the Direction of     includable in the annual security report that
educational growth. All students are             Education at 717 Liberty Avenue,               is reported to campus security or local
expected to respect the rights of others and     Pittsburgh, PA 15222.                          police and that is considered to be a threat
are held responsible for conforming to the                                                      to students or employees.
                                                 Individuals requesting an auxiliary aid or
laws of the national, state and local                                                           Le Cordon Bleu Institute of Culinary Arts
                                                 service will need to complete an
governments, and for conducting                                                                 reminds all students that they are ultimately
                                                 Application for Auxiliary Aid. To enable
themselves in a manner consistent with the                                                      responsible for their own actions regarding
                                                 Le Cordon Bleu Institute of Culinary Arts
best interests of Le Cordon Bleu Institute                                                      their safety and welfare.
                                                 to timely provide an auxiliary aid or
of Culinary Arts and of the student body.
                                                 service, Le Cordon Bleu Institute of
                                                                                                Drug-Free Environment
Termination Policy                               Culinary Arts requests that individuals
                                                                                                As a matter of policy, Le Cordon Bleu
The Le Cordon Bleu Institute of Culinary         complete and submit the Application for
                                                                                                Institute of Culinary Arts prohibits the
Arts reserves the right to dismiss a student     Auxiliary Aid six weeks before the first day
                                                                                                unlawful manufacture, possession, use, sale,
for any of the following reasons: failure to     of classes, or as soon as practicable.
                                                                                                dispensation, or distribution of controlled
maintain satisfactory academic progress,         Disagreements regarding an appropriate
                                                                                                substances and the possession or use of
failure to pay school fees and/or tuition by     auxiliary aid and alleged violations of
                                                                                                alcohol by students and employees on its
applicable deadlines, disruptive behavior,       this policy may be raised pursuant to
                                                                                                property and at any school activity. The
posing a danger to the health or welfare of      Le Cordon Bleu Institute of Culinary Arts'
                                                                                                only exception is authorized wine tasting
students or other members of the                 grievance procedures.
                                                                                                within the classroom. Further information
Le Cordon Bleu Institute of Culinary Arts                                                       on the school’s policies can be found in the
                                                 Campus Security
community, or failure to comply with the                                                        Student Handbook. Any violation of these
                                                 Le Cordon Bleu Institute of Culinary Arts
policies and procedures of the Le Cordon                                                        policies will result in appropriate
                                                 publishes an annual security report that
Bleu Institute of Culinary Arts. Any unpaid                                                     disciplinary actions up to and including
                                                 contains information concerning policies

                                                                                                                   Chefs.edu/Pittsburgh | 39
              Le Cordon Bleu


expulsion in the case of students and             This section describes the steps the student     involved. Grievances or complaints
termination in the case of employees, even        should follow so that the problem can be         involving a policy or class should first be
for a first offense. Violations of the law will   fully and fairly investigated and addressed.     discussed with the individual enforcing that
also be referred to the appropriate law           The student will not be bound by any             policy, the class instructor, or the Program
enforcement authorities. Students or              resolution unless the student agrees to          Dean. Alternatively, the student may
employees may also be referred to abuse           accept it. If the student does not accept        submit the complaint to the campus Dean
help centers. If such a referral is made,         a proposed conclusion or resolution, then        of Students.
continued enrollment or employment will           the student may pursue the matter in
                                                                                                   Step 2 – If the matter is not resolved to the
be subject to successful completion of any        arbitration as provided for in the student’s
                                                                                                   student’s satisfaction in Step 1, the student
prescribed counseling or treatment                Enrollment Agreement. However, the
                                                                                                   may submit a written, dated and signed
program. Information on the school’s drug-        student must pursue his or her claim
                                                                                                   statement of the grievance or complaint and
free awareness program and drug and               through this grievance procedure first.
                                                                                                   a description of the actions that have taken
alcohol abuse prevention program may be
                                                  Please note that this grievance procedure is     place thus far to the next level of authority
obtained from the Financial Aid Office.
                                                  intended for problems concerning a student’s     directly or through the President.
Unlawful Harassment Policy                        recruitment, enrollment, attendance,
                                                                                                   Step 3 – If the matter is not resolved to the
Le Cordon Bleu Institute of Culinary Arts         education, financial aid assistance, or career
                                                                                                   student’s satisfaction in Step 2, the student’s
is committed to the policy that all members       service assistance, or the educational process
                                                                                                   next step is to submit a written, dated and
of the school’s community, including its          or other school matters. It does not apply to
                                                                                                   signed statement to the campus President.
faculty, students, and staff, have the right      student complaints or grievances regarding
                                                                                                   Within five (5) days of the President’s
to be free from sexual harassment by any          grades or sexual harassment, which are
                                                                                                   receipt of the written statement, the
other member of the school’s community.           addressed in other sections of this catalog.
                                                                                                   President will arrange to preliminarily meet
Should a student feel that he/she has been        Le Cordon Bleu Institute of Culinary Arts        with the student to discuss the grievance,
sexually harassed; the student should             and the student agree to participate in good     and the President will thereafter conduct an
immediately inform the President and/or           faith in this grievance procedure. We will       investigation, including providing the
the Director of Education.                        receive all information submitted by the         student with a full and fair opportunity to
Sexual harassment refers to, among other          student concerning a grievance in strict         present evidence relevant to the matter. The
things, sexual conduct that is unwelcome,         confidence and we and the student agree to       President will render his/her decision in
offensive, or undesirable to the recipient,       maintain confidentiality in the grievance        writing within ten (10) business days after
including unwanted sexual advances.               procedures. No reprisals of any kind will be     concluding his/her investigation, setting out
                                                  taken by any party of interest or by any         the President’s findings, conclusions, and
All students and employees must be allowed        member of the Le Cordon Bleu Institute of        reasoning. The President’s decision will be
to work and study in an environment free          Culinary Arts administration against any         final. The student’s written complaint,
from unsolicited and unwelcome sexual             party involved. We will investigate all          together with the President’s decision, will
overtures and advances. Unlawful sexual           complaints or grievances fully and               become a permanent part of the files of the
harassment will not be tolerated.                 promptly. So long as the student pursues         parties involved.
                                                  this grievance procedure to its conclusion,
Student Grievance Policy                                                                           General
                                                  the period during which the student is
Internal Grievance Procedure                                                                       This grievance procedure is designed to
                                                  pursuing this process will not count toward
Many student complaints can be resolved                                                            address problems promptly and without
                                                  any statute of limitations relating to the
through discussion with the appropriate                                                            undue delay. In order to achieve that, the
                                                  student’s claims.
instructor or staff member and the use of                                                          student must initiate Step 1 within ten (10)
this grievance procedure, and we encourage        Step 1 – Grievances or complaints involving      business days of the incident or
students to make contact at the first             an individual instructor or staff member         circumstance(s) giving rise to the complaint,
indication of a problem or concern.               should first be discussed with the individual    and must initiate each other Step within


40 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
ten (10) business days after receiving a         The student may also file a complaint with         student and are maintained by the
response or if more than twenty (20) business    the State Board of Private Licensed                institution, except as provided by law.
days have passed with no response. If the        Schools, Pennsylvania Department of                Access to a student’s education records is
student fails to take any of the steps in this   Education, 333 Market Street, Harrisburg,          afforded to school officials who have a
procedure within the required time frames,       PA 17126-0333, Phone (717) 783-8228,               legitimate educational interest in the
then the student will be deemed to have          Fax (717) 783-0583.                                records. A school official is defined as a
accepted the resolution last proposed by                                                            person employed or engaged by the
                                                 The student may also file a complaint with
Le Cordon Bleu Institute of Culinary Arts.                                                          institution in an administrative,
                                                 the State Board of Career Colleges &
If the Le Cordon Bleu Institute of Culinary                                                         supervisory, academic or support staff
                                                 Schools, 35 East Gay Street, Suite 403,
Arts fails to act within the time frames                                                            position (including law enforcement unit
                                                 Columbus, OH 43215-3138, or phone
described in this procedure, then the student                                                       and health staff); a person or company
                                                 (614) 466-2752.
may elect to forgo any further steps in the                                                         (including its employees) with whom the
grievance procedure and choose to go directly    Notification of Rights Under FERPA                 school has contracted (such as an
to arbitration as provided in the student's      with Respect to Student Records                    attorney, auditor, consultant or collection
Enrollment Agreement. The time periods set       The Family Educational Rights and Privacy          agent); a trustee serving on a governing
forth in these procedures can be extended by     Act (FERPA) affords students certain rights        board; or a person assisting another
mutual consent of Le Cordon Bleu Institute       with respect to their educational records.         school official in performing his or her
of Culinary Arts and the student.                                                                   tasks. A school official has a legitimate
                                                 1. Students enrolled at Le Cordon Bleu             educational interest if the official needs to
Schools accredited by the Accrediting
                                                    Institute of Culinary Arts shall have the       review an education record to fulfill his or
Commission of Career Schools and Colleges
                                                    right to inspect and review the contents        her professional responsibility or
must have a procedure and operational plan
                                                    of their education records, within 45 days      commitment to the school.
for handling student complaints. If a student
                                                    of the day the institution receives the       4. Students may request that the institution
does not feel that the school has adequately
                                                    request for access. Students may request         amend any of their education records,
addressed a complaint or concern, the
                                                    to review their education records by             if they believe the record contains
student may consider contacting the
                                                    submitting a written request indentifying        information that is inaccurate, misleading
Accrediting Commission. All complaints
                                                    the record(s) the student wishes to review       or in violation of their privacy rights.
considered by the Commission must be in
                                                    to the Registrar. The institution will           The request for change must be made in
written form, with permission from the
                                                    arrange for access and notify the student        writing and delivered to Registrar,
complainant(s) for the Commission to
                                                    of the time and place where the records          Le Cordon Bleu Institute of Culinary Arts,
forward a copy of the complaint to the
                                                    may be inspected.                                717 Liberty Avenue, Pittsburgh, PA 15222,
school for a response. The complainant(s)
will be kept informed as to the status of the    2. Parental access to a student’s record will       and must identify the part of the record
complaint as well as the final resolution by        be allowed by Le Cordon Bleu Institute           the student wants changed and the reason
the Commission. Please direct all inquiries         of Culinary Arts without prior consent if:       for the requested change stated fully.
to: Accrediting Commission of Career                (1) the student has violated a law or the     5. Directory information is student
Schools and Colleges 2101 Wilson Blvd. /            institution’s rules or policies governing        information that the institution may
Suite 302 Arlington, VA 22201                       alcohol or substance abuse, if the student       release to third parties without the
(703) 247-4212. A copy of the Commission’s          is under 21 years old; or (2) the                consent of the student. Le Cordon Bleu
Complaint Form is available at the school           information is needed to protect the             Institute of Culinary Arts has defined
and may be obtained by contacting                   health or safety of the student or other         directory information as the student’s
Pearce Miller, President.                           individuals in an emergency.                     name, address(es), telephone number(s),
                                                 3. A student’s education records are defined        e-mail address, birth date and place,
The student may also contact the American
                                                    as files, materials, or documents,               program undertaken, dates of attendance,
Culinary Federation. Their address is: 180
                                                    including those in electronic format, that       honors and awards, photographs and
Center Place Way, St. Augustine, FL 32905,
                                                    contain information directly related to the      credential awarded. If a student does not
(904) 824-4468 or (800) 624-9458.
                                                                                                                      Chefs.edu/Pittsburgh | 41
              Le Cordon Bleu


  want his or her directory information to           party, unless the disclosure is otherwise     Catalog Addendum
  be released to third parties without the           allowed under an express FERPA                See the catalog addendum for current
  student’s consent, the student must                exception to disclosure or is required        information related to the school calendar,
  present such a request in writing to               by law.                                       tuition and fees, listing of faculty, and other
  Registrar within 45 days of the student’s        7. A student who believes that Le Cordon        updates.
  enrollment or by such later date as the             Bleu Institute of Culinary Arts has
  institution may specify. Under no                   violated his or her rights concerning the
  circumstance may the student use the right          release of or access to his or her records
  to opt out to prevent the institution from          has the right to file a complaint with the
  disclosing that student’s name, electronic          U.S. Department of Education. The
  identifier, or institutional e-mail address in      name and address of the office that
  a class in which the student is enrolled.           administers FERPA is:
6. The written consent of the student is             Family Policy Compliance Office
   required before personally identifiable           U.S. Department of Education
   information from education records of             400 Maryland Avenue, SW
   that student may be released to a third           Washington, DC 20202-5901




42 | Le Cordon Bleu Institute of Culinary Arts | Pittsburgh, PA
     A Foundation in Tradition and Innovation




717 Liberty Avenue | Pittsburgh, PA 15222
Phone: 800.432.CHEF [2433] | Fax: 412.201.1654
Chefs.edu/Pittsburgh
                                                                                                                     1



Academic Calendar                                      Diploma Program in Le Cordon Bleu Culinary
                                                       Techniques
Associate of Specialized Technology Degree in
Le Cordon Bleu Culinary Arts
                                                        Start Date      Externship Start Date        Completion Date
Associate of Specialized Technology Degree in           01/05/10              07/07/10                  08/13/10
Le Cordon Bleu Pâtisserie and Baking                    02/16/10              08/17/10                  09/24/10
                                                        04/05/10              09/28/10                  11/05/10
Associate of Specialized Business Degree in
Le Cordon Bleu Hospitality & Restaurant Management      05/17/10              11/08/10                  12/17/10
                                                        07/06/10              01/04/11                  02/11/11
15 Month | 60 Week Programs                             08/16/10              02/15/11                  03/25/11
                                                        09/27/10              04/05/11                  05/13/11
Start Date   Externship Start Date   Completion Date
                                                        11/08/10              05/17/11                  06/24/11
01/05/10           01/04/11             03/25/11
02/16/10           02/15/11             05/13/11       Note: All programs may not be offered on all dates listed
04/05/10           04/05/11             06/24/11       above.
05/17/10           05/17/11             08/12/11
07/06/10           07/06/11             09/23/11
08/16/10           08/16/11             11/04/11       Holiday Calendar 2010
09/27/10           09/27/11             12/16/11       01/01/10-01/04/10                    Winter Holiday
11/08/10           11/07/11             02/17/12       01/18/10............................ Martin Luther King Day
                                                       02/15/10............................ School Holiday
Associate of Specialized Technology Degree in          03/26/10-04/04/10 ............ Spring Holiday
Le Cordon Bleu Culinary Arts
                                                       05/14/010-05/16/10 .......... School Holiday
Associate of Specialized Technology Degree in          05/31/10............................ Memorial Day
Le Cordon Bleu Pâtisserie and Baking                   06/28/10-07/05/10 ............ Summer Holiday
                                                       09/06/10............................ Labor Day
21 Month | 84 Week Programs
                                                       11/05/10............................ School Holiday
Start Date   Externship Start Date   Completion Date   11/25/10-11/26/10 ............ Thanksgiving Holiday
01/05/10           07/06/11             09/23/11       12/20/10-12/31/10                    Winter Holiday
02/16/10           08/16/11             11/04/11
04/05/10           09/27/11             12/16/11
05/17/10           11/07/11             02/17/11
07/06/10           01/09/12             03/30/12
08/16/10           02/21/12             05/18/12
09/27/10           04/10/12             06/29/12
11/08/10           05/21/12             08/17/12




                                                                                  Effective June 2010 | CEC2368743 06/10
                                                                                                                        2


                                                           Diploma in Le Cordon Bleu Culinary Techniques
Tuition and Fees                                           Program
Effective April 1, 2010
                                                              Tuition                                     $15,300.00
The costs outlined for each program reflect a normally
progressing student.                                          *Application Fee                                 $50.00
                                                              Student Services Fees                           $165.00
Associate of Specialized Technology (AST) degree in           **Textbooks, Uniforms, Equipment
Le Cordon Bleu Culinary Arts Program                                                                        $2,972.00
                                                              and Supplies
  Tuition                                     $37,700.00
  *Application Fee                                $50.00   Only new unused tools, books, equipment and/or uniforms
  Student Services Fees                          $165.00   returned within five days following the notification of an
                                                           official withdrawal or date of determination of withdrawal
  **Textbooks, Uniforms, Equipment                         (whichever is later) are refundable.
                                               $4,745.00
  and Supplies

Associate of Specialized Technology (AST) degree in Le     * Mandatory fees for which student financial aid cannot be
Cordon Bleu Pâtisserie and Baking Program                  used.
                                                           **Fee for shoes includes shipping and handling. Cutlery
                                                           price is includes PA and county sales tax.
  Tuition                                     $33,300.00
                                                           Financial Aid is available for those who qualify.
  *Application Fee                                $50.00
  Student Services Fees                          $165.00
  **Textbooks, Uniforms, Equipment
                                                           Miscellaneous Fees
                                               $4,771.00
  and Supplies

Associate of Specialized Business (ASB) degree in          Retake Fees
Le Cordon Bleu Hospitality & Restaurant Management
                                                           Fees are assessed on repeated courses at a rate of
Program
                                                           $50 per credit for externship, $150 per credit for general
                                                           education/related courses, and $300 per credit for lab
  Tuition                                     $32,300.00   courses.
  *Application Fee                                $50.00
  Student Services Fees                          $165.00
  **Textbooks, Uniforms, Equipment
                                               $3,316.00
  and Supplies




                                                                                    Effective June 2010 | CEC2368743 06/10
                                                                                                              3


                                                    Dean of Culinary Arts
Staff and Faculty                                   William M. Hunt, C.E.C., C.C.E.,
                                                    A.A.C., A.C.E.
                                                    A.S., Culinary Arts, Community College
Administrative Staff
                                                       of Allegheny County
President
                                                    Dean of Pâtisserie & Baking
W. Pearce Miller
                                                    Jeffrey Ward, C.E.C., C.C.E.
Vice President of Admissions
                                                    Dean of Students
Nick Ferlisi
                                                    Juliette Mariani
                                                    M.A., Theatre Arts, University of Pittsburgh
Director of Career Services
                                                    B.A., English, Duquesne University
Jody Mawhinney
                                                    Associate Dean of Students
Director of Purchasing
                                                    Terry Moran
Joan Sorce
                                                    B.S., Hotel Restaurant & Institutional
                                                       Management, Indiana University
Registrar
                                                       of Pennsylvania
Tami Weimer
                                                    Associate Dean of Culinary Arts
Library                                             Justin Wagner Sr., C.E.C., C.C.E.
                                                    A.O.S., Culinary Institute of America
Dean of Library Services
Casey Sirochman                                     Student Success Manager
Master of Library & Information Sciences,           Ty Kerstetter
University of Pittsburgh                            B.A., Mathematics, Edinboro University of Pennsylvania
M.A., Teaching English,
Indiana University of Pennsylvania                  Academic Learning Specialist
B.S., Secondary Education, English/Communication,   Sara Clukey
Pennsylvania State University                       M.A.T., Foodservice Education,
                                                    Johnson & Wales University
                                                    B.S. Culinary Nutrition,
Educational Administration                          Johnson & Wales University
                                                    A.S., Culinary Arts,
Director of Education                               Johnson & Wales University
Michael Rainforth, C.S.
M.A., Adult Education: Curriculum and               Faculty Development Coordinator
   Instruction, Point Park University               Jill Matthews
M.M., Music, Duquesne University                    Masters of Leadership in Liberal Studies,
B.A., Theatre Arts, State University                Duquesne University
   of New York                                      B.A., Soc. Sciences, History & Secondary Ed.,
                                                    Grove City College




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Faculty                                                  Maureen Costello-Garfolo, C.E.C., C.C.E. – Le Cordon
                                                         Bleu Culinary Arts
Marshall Bailey, C.E.C., C.C.E.,                         A.O.S., Culinary Arts,
A.A.C., A.C.E. – Le Cordon Bleu Culinary Arts            Culinary Institute of America
A.O.S., Culinary Arts,
Culinary Institute of America                            Josh Goreczny – General Education
                                                         M.A., Social Studies
Beth Barthnek – General Education                        University of Pittsburgh
B.S., Elementary Education,                              B.A., History and Psychology
Slippery Rock University of Pennsylvania                 University of Pittsburgh

Lisa Beiswenger – General Education                      Michael Hooker – Le Cordon Bleu Patisserie & Baking
M.A. Media and Cultural Studies,
Roehampton University                                    Donald B. Hutchins, C.E.C., C.C.E., F.M.P. – Le Cordon
M.A., English/Literature,                                Bleu Culinary Arts
Indiana University of Pennsylvania                       A.S., Business,
B.A. English/Secondary Education,                        Community College of Allegheny County
Saint Vincent University
                                                         Arthur Inzinga, C.E.C., C.C.E., A.A.C. – Le Cordon
Beth Ann Buck – General Education                        Bleu Culinary Arts
B.S., Food Service Management,                           A.S., Culinary Arts,
Johnson & Wales University                               Community College of Allegheny County
A.S., Culinary Arts,
Johnson & Wales University                               Edward Kinley – General Education
                                                         B.S., Chemistry,
Michaelle Buskey – General Education                     Indiana University of Pennsylvania
B.S., Marketing,
Johnson & Wales University                               Paul Lenzi, F.M.P. – General Education
A.S., Advertising/Public Relations,                      M.B.A, Business and Finance,
Johnson & Wales University                               Lynchburg College
                                                         B.S., Food Service Management,
Stacey Caudill, C.E.P.C. – Le Cordon Bleu Patisserie &   Indiana University of Pennsylvania
Baking
A.S.T., Culinary Arts,                                   Laurie Lindsay, R.D., L.D. – General Education
Pennsylvania Culinary Institute                          B.S., Nutrition, Pennsylvania State University

Mark S. Clink, C.E.C., C.C.E. – Le Cordon Bleu           Peter Locante, C.E.C., F.M.P., A.A.C. – Le Cordon Bleu
Culinary Arts                                            Culinary Arts
A.O.S., Culinary Arts,
Culinary Institute of America                            Mark Martin – General Education
                                                         B.S., Business Administration,
Shawn Culp, C.E.C., C.C.C, F.M.P. – Le Cordon Bleu       Robert Morris University
Culinary Arts                                            A.S.B., Business Management,
A.S., Culinary Arts,                                     Cambria-Rowe Business College
Westmoreland County Community College
                                                         John Marziale, C.E.C. – Le Cordon Bleu Culinary Arts




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A.S.T., Culinary Arts,                                 Andrea Carros-Schrenk, C.E.P.C.,
International Culinary Academy                         C.C.E., A.C.E. – Le Cordon Bleu Patisserie & Baking
                                                       A.S., Culinary Arts,
Lucille Micale Miller, C.E.P.C., C.C.E. – Le Cordon    Johnson & Wales University
Bleu Patisserie & Baking
A.S.T., Culinary Arts,                                 Dominic Spatola, C.E.C., C.C.E. – Le Condon Bleu
International Culinary Academy                         Culinary Arts
                                                       A.O.S., Culinary Arts,
Mary Pepka, C.E.P.C., C.C.E. – Le Cordon Bleu          Culinary Institute of America
Patisserie & Baking                                    Kathi Steeb – General Education
A.A.B., Culinary Arts,                                 B.S., Business Administration,
Cayahoga Community College                             Robert Morris College

Jaclyn Price, C.W.P.C., F.M.P. – Le Cordon Bleu        Timothy E. Tain, C.E.C., C.C.E., A.A.C., F.M.P., A.C.E.
Culinary Arts                                          – Le Cordon Bleu Culinary Arts
A.S.T., Culinary Arts,                                 A.O.S., Culinary Arts,
International Culinary Academy                         Culinary Institute of America
B.S.B.A, Hospitality and Tourism
Robert Morris University                               Rachel Velto – General Education
                                                       M.A., Education
Sarah Ramsey – General Education                       Muskingum College
M.A., Communication Sciences and Disorders,            B.A., Spanish
University of Pittsburgh                               Bethany College
B.S., Communication Sciences and Disorders,
Pennsylvania State University                          David Watson, C.E.P.C., C.C.E. – Le Condon Bleu
                                                       Culinary Arts
Julie Samoilo – General Education                      A.O.S. Culinary Arts,
B.S., Communications,                                  Culinary Institute of America
Pennsylvania State University
A.S., Foodservice Management,                          Kevin Watson, C.C., C.E.C. – Le Cordon Bleu Culinary
Community College of Allegheny County                  Arts
                                                       A.S.T., Culinary Arts,
Donald Schoffstall, C.S.C., C.H.E., F.M.P. – General   Pennsylvania Culinary Institute
Education
M.S., Instructional Leadership,                        Raymond J. Wesolowski, C.C.C. – Le Cordon Bleu
Robert Morris University                               Culinary Arts
B.S., Culinary Nutrition,                              A.S.T., Culinary Arts,
Johnson & Wales University                             Pennsylvania Culinary Institute
A.A.S., Culinary Arts,
Johnson & Wales University

Doug Schneider, C.E.C., A.C.E. – Le Condon Bleu
Culinary Arts
A.O.S., Culinary Arts,
Culinary Institute of America




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Faculty Key
M.A.       Master of Arts
M.A.T.     Master of Arts in Teaching
M.B.A.     Master in Business Administration
M. Ed.     Master of Education
M.M.       Master of Music
M.S.       Master of Science
B.A.       Bachelor of Arts
B.S.       Bachelor of Science
A.A.B.     Associate of Applied Business
A.O.S.     Associate of Occupational Studies
A.S.B.     Associate of Specialized Business
A.S.T.     Associate in Specialized Technology
A.S.       Associate of Science
A.A.C.     American Academy of Chefs
A.C.E.     Approved Certification Examiner
C.C.C.     Certified Chef de Cuisine
C.C.       Certified Cook
C.C.E.     Certified Culinary Educator
F.M.P.     Foodservice Management Professional
C.E.C.     Certified Executive Chef
C.E.P.C.   Certified Executive Pastry Chef
C.H.E.     Certified Hospitality Educator
C.W.P.C.   Certified Working Pastry Chef
C.S.       Certified Sommelier
C.S.C.     Certified Sous Chef




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                                                                Page 22 – Admissions Policy
Corrections to the Catalog
                                                                Effective April 1, 2010
Page 8 – History                                                Replace the following bullet in the fifth paragraph.
                                                                • Post-secondary/college transcript with successful
Correct the references to the school name in the sentences         Completion (C-grade or higher) of an English course
below.                                                             with:
In 1998, the Institute received approval of the trade name          Post-secondary/college transcript with successful
Pennsylvania Culinary for use in all advertisements and         completion (C grade or higher) of an English course.
literature.
                                                                Page 25 - Financial Aid Information
In 2001, the Institute received approval of the trade name
Pennsylvania Culinary Institute for use in all advertisements   Effective March 29, 2010
and literature.                                                 Replace current Federal Student and Parent Loans
                                                                language with the following:
In March 2002, the Institute…
                                                                Federal Student and Parent Loans
In January 2004, the Institute…                                 The Department's major form of self-help aid includes loans
                                                                to students and parents through the William D. Ford Federal
In 2004, the Institute officially changed its name to           Direct Loan (Direct Loan) Program. Direct Loans include
Pennsylvania Culinary Institute.                                Federal Stafford, Federal Parent-PLUS, Federal Grad-PLUS
                                                                and Federal Consolidation Loans and are available through
Page 13 – Associate of Specialized Technology in                the U.S. Government.
Le Cordon Bleu Pâtisserie and Baking
                                                                Page 25, Replace Federal Stafford with the following:
Replace the fifth sentence with the following:                  Federal Direct Stafford
A student can choose to complete the program in
approximately 15 or 21 calendar months.                         Page 27, Add the following to the current Return of Title IV
                                                                Funds language:
Page 14 – Program Offerings                                     c. Unsubsidized Federal Direct Stafford Loans
                                                                d. Subsidized Federal Direct Stafford Loans
Correct the program, header to:
Associate of Specialized Business Degree in Le Cordon           Page 30 – Attendance Policy
Bleu Hospitality & Restaurant Management

Page 15 – Course Numbering System                               Replace the second sentence with the following:
                                                                As part of the course requirements, students must attend at
Replace the last sentence with:                                 least 90 percent of the scheduled time for each course in
The unit of credit is the quarter credit hour.                  order to achieve satisfactory attendance.

Page 18-19 – Course Descriptions                                Page 30 – Make Up Policy

LCBC25 should be LCBC225                                        Replace with the following:
                                                                It is the policy of this school that make-up tests will be
LCBH155 – Remove the last sentence of the course                taken on the day the student returns from an absence.
description.                                                    Students will be given permission to take a make-up test for




                                                                                        Effective June 2010 | CEC2368743 06/10
                                                                                                                           8


100% credit for one of the following reasons only: medical       circumstances that could lead to student dismissal for
emergency, death in family, court order, weather                 non-academic reasons. A tuition refund may be due in
emergency, military obligation, jury duty or family              accordance with the institution’s stated refund policy.
emergency. Documentation must be presented to the class          During the periods of Warning and Probation, students are
instructor to substantiate the occurrence. A make-up project     considered to be making satisfactory academic progress and
may be given by the instructor for the student to achieve        remain eligible for financial aid.
50% of the points missed for one non-excused missed
test/project.                                                    Students on Warning or Probation must participate in
                                                                 academic advising as deemed necessary by the Institute as a
Page 33 – Probation                                              condition of their academic monitoring. Students who fail to
                                                                 comply with these requirements may be subject to dismissal
Replace the title with “Warning and Probation”.                  even though their CGPA or rate of progress may be above
Replace the section with the following:                          the dismissal levels.
At the end of each level of review after grades have been
posted, each student’s CGPA and rate of progress is              The Conduct Policy section of this catalog describes other
reviewed to determine whether the student is meeting the         circumstances that could lead to student dismissal for
above requirements.                                              non-academic reasons. A tuition refund may be due in
• Students in the AST/ASB program(s) will be placed on           accordance with the institution’s stated refund policy.
Warning immediately after the first block in which the
CGPA or the rate of progress falls below the values
specified in the tables above. At the end of the next block,     Page 34 – Graduation Requirements
the student will be removed from Warning and returned to
regular status if they meet or exceed the minimum                Replace the second sentence with the following:
standards, or will be placed on Probation if they continue       Students who fail to meet the graduation requirements may
to fall below the specified values.                              not be awarded a degree or final transcripts, nor will the
• Students in the Diploma program will be placed on              student be entitled to Career Services assistance.
Probation immediately after the first block in which the
CGPA or rate of progress falls below the values specified in     Page 26 – Financial Aid Information
the tables above. At the end of the next block, the student
will be removed from Probation and returned to regular           Add the following sentence to the third paragraph under
status if they meet or exceed the minimum standards.             Scholarships:
• Students on Probation will be evaluated at the end of their    Le Cordon Bleu Institute of Culinary Arts also participates
next block of monitoring. A student who raises their CGPA        in the C-CAP Postsecondary Scholarship program. Student
and rate of progress at or above the minimums will be            can find more information at www.ccapinc.org.
removed from Probation and returned to regular status.
If a student does not meet the minimum CGPA or rate of           Add the following section:
progress requirements at the time of evaluation, the student     Institutional Grants
will be dismissed from the Institute.
                                                                 BLEU Grant
If at any point it can be determined that it is mathematically   Le Cordon Bleu Institute of Culinary Arts offers
impossible for a student to meet the minimum requirements,       institutional grants to students who have exhausted all
the student will be dismissed from the Institute. Notification   federal, state, and private grants or scholarships, have an
of academic dismissal will be in writing.                        outstanding tuition balance and are enrolled in the following
                                                                 programs: Le Cordon Bleu Culinary Arts (21 Month), Le
Notification of academic dismissal will be in writing.           Cordon Bleu Patisserie & Baking (21 Month), and Le
The Conduct Policy section of this catalog describes other       Cordon Bleu Hospitality & Restaurant Management (15




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                                                                                                  9


Month). BLEU Grants may range from $200 to $8,470.
Students will be considered for the grant upon completion
of the admissions application process and the financial aid
application process, with no separate grant application
required. The grant is available to all new students in their
first academic year only. The grant is not available for
renewal in subsequent academic years, so students will have
to provide alternative funding for all future academic years.
The Institute makes available a limited amount of money
each year for such grants. Once it is determined that
available funding is exhausted, grants will not be awarded to
otherwise eligible students. For 2010, $279,510 has been
budgeted for institutional grants.




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