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Associate Degree in Baking and Pastry Arts from Le Cordon Bleu

Intensive Training for Aspiring Baking and Pastry Arts Professionals

For those whose hearts are set on creating the sweeter things in life, our Associates Degree in Baking and Pastry Arts Program offers an opportunity to gain the skills necessary for professional career opportunities in the baking, pastry arts and culinary industry. Through demonstration followed by practical application, our experienced chef instructors at Le Cordon Bleu culinary arts, baking and pastry arts schools strive to provide students with intensive training in baking and pastry arts fundamentals. In our professionally-equipped kitchens and student-run campus restaurant, you can find yourself immersed in a dynamic environment where you can develop your confidence, be encouraged to master challenges and explore your own creativity and style. Throughout these innovative programs to earn pastry arts and baking degrees, your hands-on practical training can be reinforced with industry-relevant general education courses that teach interpersonal and communication skills essential to the work place. This associate’s degree in baking and pastry arts program concludes with an off-site externship in an actual restaurant, bakery or other culinary establishment. You will have the opportunity to work alongside baking and pastry arts professionals and be exposed to a real-world experience that can further prepare you for career opportunities in the field you love.

The Baking and Pastry Arts Program Objectives

  • Master fundamental baking skills through hands-on teaching as well as the theoretical knowledge that underlies competency in the field.
  • Develop skills in baking and pastry preparation with elements of plated desserts, international creations, and centerpieces.
  • Learn how to create magnificent showpieces and displays. Cake decoration includes simple royal icing as well as a range of wedding cake styles.

 

 

Terms and Conditions

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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:
Las Vegas Campus - Associate Degree in Baking and Pastry Arts

 
 

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.

  • 76%
    Campus Rate
  • NA
    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.

 
 

Las Vegas Campus - Graduation Rate

The percentage of first-time, full-time undergraduate students who started between
9/1/2010 and 8/31/2011 who completed within 150% of the normal time period: 55%

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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).

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* The Associate in Baking and Pastry Arts at the Le Cordon Bleu campus at Austin TX, Chicago IL, Dallas TX, Minneapolis/St Paul MN, Sacramento CA, Seattle WA, and St. Louis MO is officially known as the Associate in Applied Science Degree in Le Cordon Bleu Patisserie and Baking.

* The Associate in Baking and Pastry Arts at the Le Cordon Bleu campus in Los Angeles CA, Las Vegas NV, San Francisco CA and Scottsdale AZ is officially known as the Associate in Occupational Studies Degree in Le Cordon Bleu Patisserie and Baking.

* The Associate in Baking and Pastry Arts at the Le Cordon Bleu campus in Miami FL and Orlando FL is officially known as the Associate in Science Degree in Le Cordon Bleu Patisserie and Baking.