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Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul Earns Programmatic Accreditation from American Culinary Federation

Culinary School Recognized by American Culinary Federation Foundation Accrediting Commission

Mendota Heights, Minn. (September 16, 2008)- Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul announced today that the American Culinary Federation (ACFF) Accrediting Commission has given a grant of Re-Accreditation to Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul for the Associate of Applied Science Degree program in Le Cordon Bleu Culinary Arts. The accreditation is for five years.

Accreditation by American Culinary Federation Foundation Accrediting Commission (ACFFAC) assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum and student services. ACFFAC is recognized by the Council on Higher Education.

"This is a tremendous accomplishment for the College and for this program," says Kevin Sanderson, president of Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul. "We went through the accreditation program almost flawlessly thanks to the efforts of our academic team, Chef Steven Shapley, director of education; Chef Farley Hernandez, culinary arts department chair; and Chef Amy Shipshock, pâtisserie and baking department chair."

Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul
Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul offers students a comprehensive, innovative, hands-on culinary arts and hospitality education based on the world-renowned Le Cordon Bleu Programs. Offering Associate in Applied Science Degrees in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Pâtisserie & Baking, as well as a Certificate in Le Cordon Bleu Culinary Arts, Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul can prepare you for professional opportunities in the international hospitality industry. Our school's partnership with Le Cordon Bleu represents a union of some of the finest in European and North American culinary arts training programs. Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit www.twincitiesculinary.com.

The American Culinary Federation, Inc.
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 21,500 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions. For more information, visit www.acfchefs.org.

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