Le Cordon Bleu College of Culinary Arts-Minneapolis

www.chefs.edu/minneapolis-st-paul

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    2017 Undergraduate Tuition
    $10,616
    21.8% growth from 2016
    2014 Default Rate
    26.8%
    on Student Loans
    2016 Enrolled Students
    156
    100% Full-Time
    2016 Graduation Rate
    52%
    102 Graduates

    About

    Le Cordon Bleu College of Culinary Arts-Minneapolis is a higher education institution located in Dakota County, MN. In 2017, the most popular Associates Degree concentrations at Le Cordon Bleu College of Culinary Arts-Minneapolis were Culinary Arts & Chef Training (57 degrees awarded) and Baking & Pastry Arts (27 degrees).

    In 2017, 118 degrees were awarded across all undergraduate and graduate programs at Le Cordon Bleu College of Culinary Arts-Minneapolis. 47.5% of these degrees were awarded to women, and 52.5% awarded men. The most common race/ethnicity group of degree recipients was white (46 degrees), 4.18 times more than then the next closest race/ethnicity group, black or african american (11 degrees).

    The median undergraduate tuition at Le Cordon Bleu College of Culinary Arts-Minneapolis is $10,616, which is $−4,281 less than the national average for Special Focus Institutions ($14,897).

    In 2014 the default rate for borrower's at Le Cordon Bleu College of Culinary Arts-Minneapolis was 26.8%, corresponding to 397 out of the 1,480 total borrowers.

    Special Focus Two-Year: Arts & DesignSpecial Focus Institutions

    Costs

    In 2017, the median undergraduate tuition at Le Cordon Bleu College of Culinary Arts-Minneapolis is $10,616.

    In 2016, 73% of undergraduate students attending Le Cordon Bleu College of Culinary Arts-Minneapolis received financial aid through grants. Comparatively, 76% of undergraduate students received financial aid through loans.

    Tuition Costs

    $10,616
    2017 Undergraduate Tuition

    In 2017, the cost of tuition at Le Cordon Bleu College of Culinary Arts-Minneapolis was $10,616.

    This chart compares the tuition costs of Le Cordon Bleu College of Culinary Arts-Minneapolis (in red) with those of other similar universities.

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    Average Net Price

    100%
    1 Year Growth

    This chart compares the average net price of Le Cordon Bleu College of Culinary Arts-Minneapolis (in red) with that of other similar universities.

    Average net price is calculated from full-time beginning undergraduate students who were awarded a grant or scholarship from federal, state or local governments, or the institution.

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    Financial Aid by Income Level

    73%
    Undergraduates Receiving Financial Aid through Grants
    76%
    Undergraduates Receiving Financial Aid through Loans

    73% of undergraduate students at Le Cordon Bleu College of Culinary Arts-Minneapolis received financial aid through grants or loans in 2016. This represents a decline of 6.41% with respect to 2015, when 78% of undergraduate students received financial aid.

    This chart compares the average award discount at Le Cordon Bleu College of Culinary Arts-Minneapolis (in red) with that of other similar universities.

    The average award discount is the ratio between the average grant or scholarship value, and the cost, which is the sum of out-of-state tuition, room, board, book, supplies, and other expenses.

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    Student Loan Default Rate

    Cohort default rates only account for borrowers who default in the first three years, and some schools only have a small proportion of borrowers entering repayment. These rates should be interpreted with caution, as they may not be reflective of the entire school population.
    26.8%
    2014 Default Rate
    397
    Number of Defaults

    In 2014 the default rate for borrower's at Le Cordon Bleu College of Culinary Arts-Minneapolis was 26.8%, which represents 397 out of the 1480 total borrowers.

    A cohort default rate is the percentage of a school's borrowers who enter repayment on certain Federal Family Education Loan (FFEL) Program or William D. Ford Federal Direct Loan (Direct Loan) Program loans during a particular federal fiscal year (FY), October 1 to September 30, and default or meet other specified conditions prior to the end of the second following fiscal year.

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    Enrollment

    Le Cordon Bleu College of Culinary Arts-Minneapolis had a total enrollment of 156 students in 2016. The full-time enrollment at Le Cordon Bleu College of Culinary Arts-Minneapolis is 156 students and the part-time enrollment is 0. This means that 100% of students enrolled at Le Cordon Bleu College of Culinary Arts-Minneapolis are enrolled full-time.

    The enrolled student population at Le Cordon Bleu College of Culinary Arts-Minneapolis, both undergraduate and graduate, is 38.5% White, 11.5% Black or African American, 3.85% Asian, 2.56% Hispanic or Latino, 1.92% American Indian or Alaska Native, 0.641% Native Hawaiian or Other Pacific Islanders, and 0.641% Two or More Races.

    Students enrolled at Le Cordon Bleu College of Culinary Arts-Minneapolis in full-time Undergraduate programs are most commonly White Female (20.2%), followed by White Male (17.2%) and Black or African American Female (6.26%).

    Full-Time vs Part-Time Enrollment

    100%
    Full-Time Enrollment

    The total enrollment at Le Cordon Bleu College of Culinary Arts-Minneapolis in 2016, both undergraduate and graduate, is 156 students. The full-time enrollment at Le Cordon Bleu College of Culinary Arts-Minneapolis is 156 and the part-time enrollment is 0. This means that 100% of students enrolled at Le Cordon Bleu College of Culinary Arts-Minneapolis are enrolled full-time compared with 74.1% at similar Special Focus Institutions.

    This chart shows the full-time vs part-time enrollment status at Le Cordon Bleu College of Culinary Arts-Minneapolis (in red) compares to similar universities.

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    Enrollment by Race & Ethnicity

    Most Common Race or Ethnicity (2016)
    1. White
      60 enrolled students
    2. Black or African American
      18 enrolled students
    3. Asian
      6 enrolled students

    The enrolled student population at Le Cordon Bleu College of Culinary Arts-Minneapolis is 38.5% White, 11.5% Black or African American, 3.85% Asian, 2.56% Hispanic or Latino, 1.92% American Indian or Alaska Native, 0.641% Native Hawaiian or Other Pacific Islanders, and 0.641% Two or More Races. This includes both full-time and part-time students as well as graduate and undergraduates. By comparison, enrollment for all Special Focus Institutions is 39.9% White, 19.4% Hispanic or Latino, and 17% Black or African American.

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    Graduates

    In 2017, 6 fewer women than men received degrees from Le Cordon Bleu College of Culinary Arts-Minneapolis. The most common race/ethnicity group of degree recipients at Le Cordon Bleu College of Culinary Arts-Minneapolis is white (46 degrees awarded). There were 4.18 times more white recipients than the next closest race/ethnicity group, black or african american (11 degrees).

    The most common Associates Degree concentration at Le Cordon Bleu College of Culinary Arts-Minneapolis is Culinary Arts & Chef Training (57 degrees awarded), followed by Baking & Pastry Arts (27 degrees).

    In 2017,  the most specialized majors across all degree types at Le Cordon Bleu College of Culinary Arts-Minneapolis, meaning they have significantly more degrees awarded in that concentration than the national average across all institutions, are Personal & Culinary Services (118 degrees awarded).

    Common Jobs by Major

    Chefs & head cooks
    Most Common Job

    The most common jobs for people who hold a degree in one of the 5 most specialized majors at Le Cordon Bleu College of Culinary Arts-Minneapolis are Chefs & head cooks (8,029 people), Morticians, undertakers, & funeral directors (2,563 people), Cooks (2,527 people), Food service managers (2,129 people), and Other managers (1,234 people).

    The most specialized majors at Le Cordon Bleu College of Culinary Arts-Minneapolis in 2017 are Personal & Culinary Services (118 degrees awarded) (as of 2017).

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    Highest Paying Jobs by Major

    Chief executives & legislators
    Highest Paying Job

    The highest paying jobs for people who hold a degree in one of the 5 most specialized majors at Le Cordon Bleu College of Culinary Arts-Minneapolis are Chief executives & legislators, Lawyers, & judges, magistrates, & other judicial workers, Lodging managers, Construction managers, and Operations research analysts

    The most specialized majors at Le Cordon Bleu College of Culinary Arts-Minneapolis are Personal & Culinary Services (118 degrees awarded) (as of 2017).

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    Common Industries by Major

    Restaurants & Food Services
    Most Common Industry

    The most common industries for people who hold a degree in one of the 5 most specialized majors at Le Cordon Bleu College of Culinary Arts-Minneapolis are Restaurants & Food Services (10,067 people), Funeral homes, & cemeteries & crematories (2,964 people), Elementary & secondary schools (2,291 people), Traveler accommodation (1,906 people), and Construction (1,185 people).

    The most specialized majors at Le Cordon Bleu College of Culinary Arts-Minneapolis are Personal & Culinary Services (118 degrees awarded) (as of 2017).

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    Sex Breakdown for Common Majors

    62
    Degrees Awarded to Men
    in 2017
    56
    Degrees Awarded to Women
    in 2017

    In 2017, 62 degrees were awarded to men at Le Cordon Bleu College of Culinary Arts-Minneapolis, which is 1.11 times more than the number of degrees awarded to females (56).

    This chart displays the sex disparity between the top 5 majors at Le Cordon Bleu College of Culinary Arts-Minneapolis by degrees awarded.

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    Most Common Male Majors

    In 2017, 55 degrees were awarded to men at Le Cordon Bleu College of Culinary Arts-Minneapolis in Culinary Arts & Chef Training, which is 1.9 times more than the 29 female recipients with that same degree.

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    Most Common Female Majors

    In 2017, 29 degrees were awarded to men at Le Cordon Bleu College of Culinary Arts-Minneapolis in Culinary Arts & Chef Training, which is 0.527 times less than the 55 male recipients with that same degree.

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    Time to Complete

    24%
    100% Completion Time
    54%
    150% Completion Time

    In 2016, 24% of students graduating from Le Cordon Bleu College of Culinary Arts-Minneapolis completed their program within 100% "normal time" (i.e. 4 years for a 4-year degree). Comparatively, 54% completed their degrees within 150% of the normal time, and 56% within 200%.

    The following chart shows these completion rates over time compared to the average for the Special Focus Institutions Carnegie Classification group.

    Graduation rate is defined as the percentage of full-time, first-time students who received a degree or award within a specific percentage of "normal time" to completion for their program.

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    Graduation Rate by Race and Sex

    Showing demographic groups with ≥ 5 graduating students.
    White Male
    Highest Graduation Rate (63%)

    The student demographic with the highest graduation rate in 2016 at Le Cordon Bleu College of Culinary Arts-Minneapolis is Male and White (63% graduation rate). Across all Special Focus Institutions, Asian Female students have the highest graduation rate (75.5%).

    The department of education defines graduation rate as the percentage of full-time, first-time students who received a degree or award within 150% of "normal time" to completion.

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    Race & Ethnicity by Share

    Most Common Student Race or Ethnicity (2017)
    1. White
      46 degrees awarded
    2. Black or African American
      11 degrees awarded
    3. Asian
      5 degrees awarded

    The most common race/ethnicity at Le Cordon Bleu College of Culinary Arts-Minneapolis is white (46 degrees awarded). There were 4.18 times more white recipients than the next closest race/ethnicity group, black or african american (11 degrees).

    45.8% of degree recipients (54 students) did not report their race.

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    Race & Ethnicity by Sex

    Most Common Sex Demographic (2017)
    1. White Female
      137 degrees awarded
    2. White Male
      129 degrees awarded
    3. White Female
      83 degrees awarded

    The most common race/ethnicity and sex grouping at Le Cordon Bleu College of Culinary Arts-Minneapolis is white female (137 degrees awarded). There were 1.06 times more white female recipients than the next closest race/ethnicity group, white male (129 degrees).

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    Operations

    In 2016, Le Cordon Bleu College of Culinary Arts-Minneapolis had a total salary expenditure of 10.4M. Le Cordon Bleu College of Culinary Arts-Minneapolis employs 7 No academic ranks. Most academics at Le Cordon Bleu College of Culinary Arts-Minneapolis are Male No academic rank (6), and Female No academic rank (1).

    The most common positions for non-instructional staff at Le Cordon Bleu College of Culinary Arts-Minneapolis are: Librarians, Curators, Archivists, and Academic Affairs and Other Education Services, with 3 employees, Business and Financial Operations, with 2 employees, and Office and Administrative Support with 2 employees.

    Salary Expenditure

    $2.51M
    2016 Salaries
    8.42%
    growth from 2015

    In 2016, Le Cordon Bleu College of Culinary Arts-Minneapolis paid a median of $2.51M in salaries, which represents 24.2% of their overall expenditure ($10.4M) and a 8.42% growth from the previous year. This is compared to a 16.2% decline between 2014 and 2015.

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    Instructional Salaries

    $373k
    Instructional Salaries
    7
    Number of Employees

    In 2016, Le Cordon Bleu College of Culinary Arts-Minneapolis paid a total of $373k to 7 employees working as instructors, which represents 14.8% of all salaries paid.

    This is compared to a median of $213k (6.38%) for similar Special Focus Institutions.

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    Occupations by Share

    In 2016, the most common positions for non-instructional staff at Le Cordon Bleu College of Culinary Arts-Minneapolis were Librarians, Curators, Archivists, and Academic Affairs and Other Education Services with 3 employees, Business and Financial Operations with 2 employees, and Office and Administrative Support with 2 employees.

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