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Culinary Management Bachelor’s Degree Program - Online

Bachelor Degree - Culinary Management

The Le Cordon Bleu Bachelor’s Degree in Culinary Management is an extensive, 100% online completion program designed to help you develop key managerial skills necessary to enter and work towards advancing in today’s diverse culinary management industry.

The competency-based training covers an array of culinary and management proficiencies and can expose you to a cross-cultural spirit and international culinary techniques through multimedia presentations, discussion forums and chat sessions. Throughout the program, you will have the opportunity to demonstrate your knowledge and get feedback from your instructors.

What You Can Do Here

  • Apply leadership theory and management principles to further your supervisory and management abilities
  • Build on your knowledge of facility and event management
  • Delve into food history and cultural influences, and complete a gastronomy research project
  • Expand your proficiencies in sales and marketing management
  • Understand hospitality, strategic management and research
  • Enhance your appreciation of history, evolution, and international diversity in the hospitality industry
  • Understand change and contemporary issues that need to be implemented and/or managed
  • Compile a management portfolio that includes projects that demonstrate leadership, teamwork and communication skills
  • Create and apply principles of hospitality, business management and customer service techniques
  • Adopt an entrepreneurial view toward addressing current issues in the field of hospitality management
  • Study oversight of organizational functions, including purchasing and inventory controls, food and wine operations, front-of-the-house operations, and principles of management
  • Develop leadership, interpersonal, and communication skills
  • Use statistical analysis to identify and implement sound management decisions
  • Explore the role of team dynamics in today’s workforce

Possible Careers*

  • Kitchen Manager
  • General Manager
  • Chef
  • Chef Instructor
  • Executive Chef
  • Sous Chef
  • Assistant General Manager
  • Manager-In-Training
*Upon completion of the program, graduates should have the skills needed to pursue career opportunities in the culinary industry at an entry level. The various titles of “chef” generally apply to more advanced roles in the professional kitchen (for example, Sous Chef, Executive Chef). Graduates should not expect to become chefs upon graduation but are encouraged to work toward becoming a chef through the course of their careers. Le Cordon Bleu cannot guarantee employment or salary.
 

Terms and Conditions

By providing your mobile number, you agree to receive text messages from Le Cordon Bleu via its mobile text message provider.  You may opt out of receiving messages by texting the word STOP to 94576, or simply reply with the word STOP to any text message you receive from Le Cordon Bleu.

While CEC or its mobile text message provider will not charge end users for receiving/responding to promotional messages, depending on the terms of your mobile phone plan, you may incur a cost from your mobile service carrier to receive and respond to any promotional text messages (standard messaging and data rates/fees and other charges may apply).  Charges will appear on your mobile phone bill or will be deducted from pre-paid amounts.  Current participating/supported carriers are: Alltel, AT&T, Boost, Cellcom, Cellular One, Cellular South, Cincinnati Bell, Cricket, Element Wireless, Golden State Cellular, iWireless, Metro PCS, Nextel, nTelos, Plateau Wireless, Sprint, T-Mobile, US Cellular, Verizon Wireless, Viaero Wireless, Virgin, and more.

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Gainful Employment and Other Student Disclosures

Below you can find placement rates and other information tailored to your chosen campus and program. Certain disclosures are published on this website to assist students in understanding the facts about their programs.

Program Disclosure Information for:
Online - Bachelor's Degree - Culinary Management

 
 

Employment Rates:

Given the fact that all of the rates reflected below are based on historical data and were subject to varying levels of audit and re-interpretation, students should not rely on them as an implicit or explicit representation or promise of future outcomes or employability following completion of a program of study. Indeed, there are numerous factors that affect a student’s ability to graduate and secure employment over which we have little or no control. Therefore, our school cannot and does not guarantee or estimate the likelihood of on-time completion, graduation, or employment for any student.

  • NA
    Campus Rate
  • 66%
    Program Rate
Accrediting Commission of Career Schools and Colleges (ACCSC):

Reporting Period: 6/1/2011 through 5/31/2012

Date Submitted: 10/2014

The program rate shown corresponds to the 15 month Le Cordon Bleu Culinary Management program.

RATE CALCULATION 

ACCSC's scope of recognition with the U.S. Department of Education includes the accreditation of private, postsecondary, non-degree-granting institutions and degree-granting institutions that are predominantly organized to educate students for occupational, trade and technical careers.

Rate Calculation

Number of graduates employed¹
Divided by/
Number of graduates available for employment²

  • ¹ "Graduates employed in field" is the number of graduates employed in jobs for which the program trained them.
    • In applying this ACCSC definition, we classify graduates as employed in jobs for which the program trained them if they are employed in a related field that requires the graduate to use at least 20% of the skills taught in his/her core program curriculum.
  • ² "Graduates available for employment" is the number of students who graduated from the program within 150% of the stated program length, minus the number of:
    • graduates that continue on with education in an accredited institution of higher education (postsecondary) on at least a half-time basis
    • graduates who fall into one of the following categories
      -deceased,
      -incarcerated,
      -actively deployed in the military,
      -unable to work due to the onset of a medical condition that prevents employment, or
      -international students who have returned to their country of origin.
 
  • NA
    Campus Rate
  • 62%
    Program Rate
Accrediting Commission of Career Schools and Colleges (ACCSC):

Reporting Period: 9/1/2010 through 8/31/2011

Date Submitted: 10/2014

The program rate shown corresponds to the 21 month Le Cordon Bleu Culinary Management program.

RATE CALCULATION 

ACCSC's scope of recognition with the U.S. Department of Education includes the accreditation of private, postsecondary, non-degree-granting institutions and degree-granting institutions that are predominantly organized to educate students for occupational, trade and technical careers.

Rate Calculation

Number of graduates employed¹
Divided by/
Number of graduates available for employment²

  • ¹ "Graduates employed in field" is the number of graduates employed in jobs for which the program trained them.
    • In applying this ACCSC definition, we classify graduates as employed in jobs for which the program trained them if they are employed in a related field that requires the graduate to use at least 20% of the skills taught in his/her core program curriculum.
  • ² "Graduates available for employment" is the number of students who graduated from the program within 150% of the stated program length, minus the number of:
    • graduates that continue on with education in an accredited institution of higher education (postsecondary) on at least a half-time basis
    • graduates who fall into one of the following categories
      -deceased,
      -incarcerated,
      -actively deployed in the military,
      -unable to work due to the onset of a medical condition that prevents employment, or
      -international students who have returned to their country of origin.
 
  • 76%
    Campus Rate
  • NA
    Program Rate
Arizona State Board for Private Postsecondary Education (AZPPSE):

Reporting Period: 7/1/2013 through 6/30/2014

Date Submitted: 11/2014

RATE CALCULATION 

The Board licenses and regulates private postsecondary educational institutions operating vocational and degree programs.

Rate Calculation

Placement Rate: (A + B)/(C-D) = 0
A = Based upon the total number of graduates during the reporting period, "A" is the number of graduates placed in their field of study.
B = Based upon the total number of graduates during the reporting period, "B" is the number of graduates placed in a related field of study.
C = Total number of graduates
D = Total number of graduates "not available for placement" (i.e. due to health related situations, continuing education, military service).

 
  • 76%
    Campus Rate
  • 62%
    Program Rate
Accrediting Council for Independent Colleges and Schools (ACICS):

Reporting Period: 7/1/2013 through 6/30/2014

Date Submitted: 11/2014

RATE CALCULATION 

The scope of ACICS recognition by the Secretary of Education is defined as accreditation of private postsecondary institutions offering certificates or diplomas, and postsecondary institutions offering associate, bachelor’s, or master’s degrees in programs designed to educate students for professional, technical, or occupational careers, including those that offer those programs via distance education.

Rate Calculation

Graduates and Completers placed
Divided By /
Completers and Graduates (less) – Not Available for Placement

"Graduates and Completers Placed" include those:

  • Placed based upon job titles included in the list of job titles published by the institution for which the program prepares students.
  • Placed based upon the required use of skills learned in the student’s program as a predominant component of the job.
  • Placed based upon the benefit of the training received from the program in obtaining a new position or maintaining a current position, supporting promotion or improving job related skills.

A "graduate" is (all of the following):

  • Achieved a GPA of 2.0 or greater at graduation.
  • Successfully passed all courses in the program or substitute courses permitted by the institution.
  • Attained required competencies or speed levels in all courses.
  • Met all clinical, internship, and externship requirements.
  • Satisfied all other academic requirements for graduation.
  • Satisfied all non-academic requirements for graduation, such as payment of tuition and fees, return of books, etc.
  • Received the appropriate credential.
  • Ceased enrollment in the program at the campus, unless currently enrolled or reenrolled as a new start in a different program.

A "completer" is a student who is no longer enrolled in the institution and who has either completed the time allowed or attempted the maximum allowable number of credits for the program of study but did not accomplish one of the following graduation requirements:

  • Achieve a GPA of at least 2.0.
  • Attain required competencies or speed skills.
  • Satisfy non-academic requirements (e.g., outstanding financial obligations).

"Not Available for Placement" includes graduates and completers who are unavailable to seek employment due to one of the following reasons: pregnancy; death; health-related situations of the graduate or completer, or a direct family member that requires care; continuing education; military service; ineligible for employment in the United States because of visa restrictions; and completers and graduates of a stand-alone English as a Second Language program.

 
 

Online - Graduation Rate

The percentage of first-time, full-time undergraduate students who started between
9/1/2007 and 8/31/2008 who completed within 150% of the normal time period: 66%

This Graduation Rate includes both the Scottsdale campus location and the Online Culinary Programs.

Learn More  

Graduation Rate

A first-time student has no prior postsecondary experience before enrolling at this campus. This means that a student who attended another college, university or other postsecondary school before enrolling at this school is not included in the calculation. The rate also does not include students initially enrolled part-time, taking individual classes (as compared to enrolling in a full program), or only auditing classes. These rates are calculated using the Student Right-to-Know formula in order to comply with U.S. Department of Education requirements. The statistics track all first-time, full-time and certificate or degree-seeking undergraduate students who began school during the date range and have completed within 150% of the normal program length. For example, for a two-year program, the graduation rate would include students who had completed within three years of beginning the program. This statistic is not specific to one program alone; rather, all applicable undergraduate programs are included in this overall rate. Information pertaining to the Graduation Rates of all postsecondary institutions recognized by the U.S. Department of Education may be found on the College Navigator website. http://nces.ed.gov/collegenavigator/

ACCSC - Student Achievement Rates - Disclosure

LCB Scottsdale, LCB Online, LCB San Francisco, LCB Miami, LCB Las Vegas and LCB Boston
Click "Learn More" to find the ACCSC disclosures for the locations listed above as required by the Accrediting Commission of Career Schools and Colleges (ACCSC).

Learn More