Le Cordon Bleu College of Culinary Arts-St Louis

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2016 Undergraduate Tuition

$13,306

2.38% growth from 2015

2014 Default Rate

24.1%

on Student Loans

2016 Enrolled Students

100% Full-Time

2016 Graduation Rate

68.2%

107 Graduates

About

Le Cordon Bleu College of Culinary Arts-St Louis is a higher education institution located in St. Charles County, MO. In 2016, the most popular Associates Degree concentrations at Le Cordon Bleu College of Culinary Arts-St Louis were Culinary Arts & Chef Training (49 degrees awarded) and Baking & Pastry Arts (27 degrees).

In 2016, 98 degrees were awarded across all undergraduate and graduate programs at Le Cordon Bleu College of Culinary Arts-St Louis. 60.2% of these degrees were awarded to women, and 39.8% awarded men. The most common race/ethnicity group of degree recipients was white (58 degrees), 2.23 times more than then the next closest race/ethnicity group, black or african american (26 degrees).

The median undergraduate tuition at Le Cordon Bleu College of Culinary Arts-St Louis is $13,306, which is $−2,857 less than the national average for ($16,163).

In 2014 the default rate for borrower's at Le Cordon Bleu College of Culinary Arts-St Louis was 24.1%, corresponding to 503 out of the 2,085 total borrowers.

Not applicable, not in Carnegie universe (not accredited or nondegree-granting)Unknown

Costs

In 2016, the median undergraduate tuition at Le Cordon Bleu College of Culinary Arts-St Louis is $13,306.

In 2016, 64% of undergraduate students attending Le Cordon Bleu College of Culinary Arts-St Louis received financial aid through grants. Comparatively, 78% of undergraduate students received financial aid through loans.

Tuition Costs

$13,306

2016 Undergraduate Tuition

In 2016, the cost of tuition at Le Cordon Bleu College of Culinary Arts-St Louis was $13,306.

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

Average Net Price

100%

1 Year Growth

This chart compares the average net price of Le Cordon Bleu College of Culinary Arts-St Louis (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.

Other Student Expenses

The average yearly cost of room and board at Le Cordon Bleu College of Culinary Arts-St Louis was of $0 in 2016. The cost of room and board decreased by 100% between 2015 and 2016.

This chart compares the average student costs at Le Cordon Bleu College of Culinary Arts-St Louis (in red) with that of similar universities.

Financial Aid by Income Level

64%

Undergraduates Receiving Financial Aid through Grants

78%

Undergraduates Receiving Financial Aid through Loans

64% of undergraduate students at Le Cordon Bleu College of Culinary Arts-St Louis received financial aid through grants or loans in 2016. This represents a decline of 22.9% with respect to 2015, when 83% of undergraduate students received financial aid.

This chart compares the average award discount at Le Cordon Bleu College of Culinary Arts-St Louis (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.

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.

24.1%

2014 Default Rate

503

Number of Defaults

In 2014 the default rate for borrower's at Le Cordon Bleu College of Culinary Arts-St Louis was 24.1%, which represents 503 out of the 2085 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.

Enrollment

Le Cordon Bleu College of Culinary Arts-St Louis had a total enrollment of 27 students in 2016. The full-time enrollment at Le Cordon Bleu College of Culinary Arts-St Louis is 27 students and the part-time enrollment is 0. This means that 100% of students enrolled at Le Cordon Bleu College of Culinary Arts-St Louis are enrolled full-time.

The enrolled student population at Le Cordon Bleu College of Culinary Arts-St Louis, both undergraduate and graduate, is 70.4% White, 14.8% Black or African American, and 3.7% American Indian or Alaska Native.

Students enrolled at Le Cordon Bleu College of Culinary Arts-St Louis in full-time Undergraduate programs are most commonly White Female (36.1%), followed by White Male (27.2%) and Black or African American Female (12.4%).

Full-Time vs Part-Time Enrollment

100%

Full-Time Enrollment

The total enrollment at Le Cordon Bleu College of Culinary Arts-St Louis in 2016, both undergraduate and graduate, is 27 students. The full-time enrollment at Le Cordon Bleu College of Culinary Arts-St Louis is 27 and the part-time enrollment is 0.

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

Retention Rate over Time

67%

2015 Retention Rate

Retention rate measures the number of first-time students who began their studies the previous fall and returned to school the following fall. The retention rate for full-time undergraduates at Le Cordon Bleu College of Culinary Arts-St Louis was 67%.

This chart shows the retention rate over time at Le Cordon Bleu College of Culinary Arts-St Louis (highlighted in red) compares to similar universities.

Enrollment by Race & Ethnicity

Most Common Race or Ethnicity (2016)

White
19 enrolled students
Black or African American
4 enrolled students
American Indian or Alaska Native
1 enrolled students

The enrolled student population at Le Cordon Bleu College of Culinary Arts-St Louis is 70.4% White, 14.8% Black or African American, and 3.7% American Indian or Alaska Native. This includes both full-time and part-time students as well as graduate and undergraduates.

Graduates

In 2016, 20 more women than men received degrees from Le Cordon Bleu College of Culinary Arts-St Louis. The most common race/ethnicity group of degree recipients at Le Cordon Bleu College of Culinary Arts-St Louis is white (58 degrees awarded). There were 2.23 times more white recipients than the next closest race/ethnicity group, black or african american (26 degrees).

The most common Associates Degree concentration at Le Cordon Bleu College of Culinary Arts-St Louis is Culinary Arts & Chef Training (49 degrees awarded), followed by Baking & Pastry Arts (27 degrees).

In 2016, the most specialized majors across all degree types at Le Cordon Bleu College of Culinary Arts-St Louis, meaning they have significantly more degrees awarded in that concentration than the national average across all institutions, are Personal & Culinary Services (98 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-St Louis 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-St Louis in 2016 are Personal & Culinary Services (98 degrees awarded) (as of 2016).

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-St Louis 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-St Louis are Personal & Culinary Services (98 degrees awarded) (as of 2016).

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-St Louis 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-St Louis are Personal & Culinary Services (98 degrees awarded) (as of 2016).

Sex Breakdown for Common Majors

Degrees Awarded to Men

in 2016

Degrees Awarded to Women

in 2016

In 2016, 39 degrees were awarded to men at Le Cordon Bleu College of Culinary Arts-St Louis, which is 0.661 times less than the number of degrees awarded to females (59).

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

Most Common Male Majors

In 2016, 35 degrees were awarded to men at Le Cordon Bleu College of Culinary Arts-St Louis in Culinary Arts & Chef Training, which is 1.25 times more than the 28 female recipients with that same degree.

Most Common Female Majors

In 2016, 31 degrees were awarded to men at Le Cordon Bleu College of Culinary Arts-St Louis in Baking & Pastry Arts, which is 7.75 times more than the 4 male recipients with that same degree.

Time to Complete

64%

100% Completion Time

69%

150% Completion Time

In 2016, 64% of students graduating from Le Cordon Bleu College of Culinary Arts-St Louis completed their program within 100% "normal time" (i.e. 4 years for a 4-year degree). Comparatively, 69% completed their degrees within 150% of the normal time, and 70% within 200%.

The following chart shows these completion rates over time compared to the average for the 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.

Race & Ethnicity by Share

Most Common Student Race or Ethnicity (2016)

White
58 degrees awarded
Black or African American
26 degrees awarded
Hispanic or Latino
5 degrees awarded

The most common race/ethnicity at Le Cordon Bleu College of Culinary Arts-St Louis is white (58 degrees awarded). There were 2.23 times more white recipients than the next closest race/ethnicity group, black or african american (26 degrees).

5.1% of degree recipients (5 students) did not report their race.

Race & Ethnicity by Sex

Most Common Sex Demographic (2016)

White Male
115 degrees awarded
White Female
113 degrees awarded
White Female
90 degrees awarded

The most common race/ethnicity and sex grouping at Le Cordon Bleu College of Culinary Arts-St Louis is white male (115 degrees awarded). There were 1.02 times more white male recipients than the next closest race/ethnicity group, white female (113 degrees).

Operations

In 2016, Le Cordon Bleu College of Culinary Arts-St Louis had a total salary expenditure of 4.66M. Le Cordon Bleu College of Culinary Arts-St Louis employs 5 No academic ranks. Most academics at Le Cordon Bleu College of Culinary Arts-St Louis are Male No academic rank (3), and Female No academic rank (2).

The most common positions for non-instructional staff at Le Cordon Bleu College of Culinary Arts-St Louis are: Management, with 1 employees, and Librarians, Curators, Archivists, and Academic Affairs and Other Education Services, with 1 employees.

Salary Expenditure

$1.42M

2016 Salaries

6.08%

decline from 2015

In 2016, Le Cordon Bleu College of Culinary Arts-St Louis paid a median of $1.42M in salaries, which represents 30.4% of their overall expenditure ($4.66M) and a 6.08% decline from the previous year. This is compared to a 12.5% decline between 2014 and 2015.

Instructional Salaries

$272k

Instructional Salaries

Number of Employees

In 2015, Le Cordon Bleu College of Culinary Arts-St Louis paid a total of $272k to 5 employees working as instructors, which represents 18% of all salaries paid.

This is compared to a median of $194k (27.9%) for similar Unknown.

Occupations by Share

In 2016, the most common positions for non-instructional staff at Le Cordon Bleu College of Culinary Arts-St Louis were Management with 1 employees, Librarians, Curators, Archivists, and Academic Affairs and Other Education Services with 1 employees.