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Le Cordon Bleu College of Culinary Arts in Boston Now Enrolling Students for Inaugural Class

Students have opportunity to experience the finest in European and North American culinary arts training

BOSTON (February 24, 2008)Le Cordon Bleu College of Culinary Arts in Boston is now enrolling students for its inaugural class. The 14th affiliate school of Le Cordon Bleu Schools North America,, Le Cordon Bleu College of Culinary Arts in Boston will commence classes on April 7, 2008.

Located in Cambridge, the Le Cordon Bleu College of Culinary Arts in Boston campus will continue the tradition of excellence associated with the region’s most prestigious chef, the late Julia Child, who received an education in the culinary arts at the École du Cordon Bleu in Paris.

Students who enroll will have the opportunity to learn in an environment that encourages excellence. Le Cordon Bleu College of Culinary Arts in Boston offers one of the world’s most intensive, practical and comprehensive training programs in the culinary arts.

Students who are interested in learning more about Le Cordon Bleu College of Culinary Arts in Boston can contact the school at 888-522-8550 or visit www.BostonCulinaryArts.com.

The private, two-year college provides educational programs that prepare students for professional opportunities and career success in the hospitality industry. Students have the opportunity to learn theoretical concepts as well as practical and creative applications through the college’s curricula and interaction with professionals in the industry. The College’s affiliation with Le Cordon Bleu-Paris represents a union of the finest in European and North American culinary arts training.

The Boston campus is conveniently located in The Athenaeum Press Building, which is located at 215 First Street in Cambridge.

Le Cordon Bleu College of Culinary Arts in Boston’s curriculum is designed as a 15-month program where students concentrate on culinary and general education courses; which include Introduction to Baking and Pastry, Wine and Beverage, Restaurant Guest Service and Introduction to French Language and Culture. Upon completion of the classroom portion, students participate in a three-month externship where they apply what they have learned in the classroom in the “real” world.

A full-service, student-staffed fine dining restaurant called Technique will open in the spring of 2009.

Students have the opportunity to graduate from Le Cordon Bleu College of Culinary Arts in Boston with an Associate of Applied Science (A.A.S.) degree in Le Cordon Bleu Culinary Arts.

About Le Cordon Bleu College of Culinary Arts in Boston
Established in January 2008, the Le Cordon Bleu College of Culinary Arts Inc., a private two-year college, is approved by the Massachusetts Board of Higher Education to offer the Associate of Applied Science degree in Le Cordon Bleu Culinary Arts. The college is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT) to award the Associate of Applied Science degree. The ACCSCT is a nationally recognized accrediting agency by the United States Department of Education. Le Cordon Bleu College of Culinary Arts in Boston occupies approximately 70,000 square feet in the historic Athenaeum Press Building located at 215 First Street in Cambridge, MA. For more information or to enroll, please visit www.BostonCulinaryArts.com.

About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to: www.lecordonbleuschoolsusa.com.

®The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu B.V.

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