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California School of Culinary Arts Secures Program Accreditation from American Culinary Federation

Le Cordon Bleu School Recognized by American Culinary Federation Foundation Accrediting Commission

PASADENA, Calif., August 28, 2008 – California School of Culinary Arts has earned programmatic accreditation from the American Culinary Federation Foundation Accrediting Commission for its Le Cordon Bleu Culinary Arts Associate of Occupational Studies Degree Program.

Accreditation by American Culinary Federation Foundation Accrediting Commission assures that a program meets standards and competencies set for faculty, curriculum and student services and is recognized by the Council on Higher Education Accreditation.

"We are pleased to be recognized by American Culinary Federation, the nation’s foremost authority on culinary arts," said CSCA president Tony Bondi. "The accreditation is an honor for our faculty, staff and students."

A team from ACFFAC performed an on-site inspection of CSCA examining the curriculum, equipment, facility and safety, as well as faculty and staff credentials. California School of Culinary Arts department chair Jeffrey Coker, Certified Culinary Educator and Certified Chef de Cuisine, was instrumental in his involvement during the accreditation process and has been appointed as program coordinator for all relations with ACFFAC.

"The accreditation process is extremely stringent," said Coker. "The recognition is a testament to the standards of quality at CSCA."

California School of Culinary Arts also secured ACFFAC educational assurance in 2006– the highest recognition available through the culinary authority for non-degree programs – for its Le Cordon Bleu Pâtisserie & Baking Diploma Program.

About California School of Culinary Arts
California School of Culinary Arts (CSCA) was established in 1994 in Pasadena, Calif., and formed a partnership with the internationally renowned Le Cordon Bleu. With campuses in Pasadena and Hollywood, CSCA is an affiliate of Le Cordon Bleu Schools North America – one of the largest providers of quality culinary arts education. Accredited by the Accrediting Council for Independent Colleges and Schools, CSCA offers the prestigious Le Cordon Bleu education through four different degree and diploma programs in Culinary Arts, Pâtisserie & Baking and Hospitality & Restaurant management. California School of Culinary Arts is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, go to www.csca.edu.

About the American Culinary Federation
ACF, which was the progeny of the combined visions of three chefs' associations in New York, is comprised of more than 18,000 members in 240 chapters across the United States, and is known as the authority on cooking in America. Its mission is to make a positive difference for culinarians through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere. One of ACF's defining historical moments remains the ACF-led initiative that resulted in the upgrade of the definition of chef from domestic to professional in 1976. For more information, visit www.acfchefs.org.

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