Le Cordon Bleu College of Culinary Arts-Seattle

www.chefs.edu/seattle

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2017 Undergraduate Tuition

$9,933

22.3% growth from 2016

2014 Student Loan

24.1%

Default Rate

2016 Enrolled Students

215

100% Full-Time

About

Le Cordon Bleu College of Culinary Arts-Seattle is a higher education institution located in King County, WA. In 2017, the most popular Associates Degree concentrations at Le Cordon Bleu College of Culinary Arts-Seattle were Culinary Arts & Chef Training (87 degrees awarded) and Baking & Pastry Arts (21 degrees).

In 2017, 163 degrees were awarded across all undergraduate and graduate programs at Le Cordon Bleu College of Culinary Arts-Seattle. 44.2% of these degrees were awarded to women, and 55.8% awarded men. The most common race/ethnicity group of degree recipients was white (82 degrees), 4.1 times more than then the next closest race/ethnicity group, black or african american (20 degrees).

The median undergraduate tuition at Le Cordon Bleu College of Culinary Arts-Seattle is $9,933, which is $−2,052 less than the national average for ($11,985).

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

Costs

In 2017, the median undergraduate tuition at Le Cordon Bleu College of Culinary Arts-Seattle is $9,933

In 2016, 68% of undergraduate students attending Le Cordon Bleu College of Culinary Arts-Seattle received financial aid through grants. Comparatively, 66% of undergraduate students received financial aid through loans.

Tuition Costs

$9,933

2017 Undergraduate Tuition

In 2017, the cost of tuition at Le Cordon Bleu College of Culinary Arts-Seattle was $9,933.

This chart compares the tuition costs of Le Cordon Bleu College of Culinary Arts-Seattle (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-Seattle (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.

Financial Aid by Income Level

68%

Undergraduates Receiving Financial Aid through Grants

66%

Undergraduates Receiving Financial Aid through Loans

68% of undergraduate students at Le Cordon Bleu College of Culinary Arts-Seattle received financial aid through grants or loans in 2016. This represents a decline of 8.11% with respect to 2015, when 74% of undergraduate students received financial aid.

This chart compares the average award discount at Le Cordon Bleu College of Culinary Arts-Seattle (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-Seattle 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-Seattle had a total enrollment of 215 students in 2016. The full-time enrollment at Le Cordon Bleu College of Culinary Arts-Seattle is 215 students and the part-time enrollment is 0. This means that 100% of students enrolled at Le Cordon Bleu College of Culinary Arts-Seattle are enrolled full-time.

The enrolled student population at Le Cordon Bleu College of Culinary Arts-Seattle, both undergraduate and graduate, is 49.3% White, 12.6% Black or African American, 8.84% Asian, 4.19% Native Hawaiian or Other Pacific Islanders, 2.79% American Indian or Alaska Native, 1.86% Hispanic or Latino, and 0.465% Two or More Races.

Students enrolled at Le Cordon Bleu College of Culinary Arts-Seattle in full-time Undergraduate programs are most commonly White Male (28.4%), followed by White Female (20.9%) and Black or African American Male (8.37%).

Full-Time vs Part-Time Enrollment

100%

Full-Time Enrollment

The total enrollment at Le Cordon Bleu College of Culinary Arts-Seattle in 2016, both undergraduate and graduate, is 215 students. The full-time enrollment at Le Cordon Bleu College of Culinary Arts-Seattle is 215 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-Seattle (in red) compares to similar universities.

Retention Rate over Time

64%

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-Seattle was 64%. Compared with the full-time retention rate at similar (77%), Le Cordon Bleu College of Culinary Arts-Seattle had a retention rate lower than its peers.

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

Enrollment by Race & Ethnicity

Most Common Race or Ethnicity (2016)

White
106 enrolled students
Black or African American
27 enrolled students
Asian
19 enrolled students

The enrolled student population at Le Cordon Bleu College of Culinary Arts-Seattle is 49.3% White, 12.6% Black or African American, 8.84% Asian, 4.19% Native Hawaiian or Other Pacific Islanders, 2.79% American Indian or Alaska Native, 1.86% Hispanic or Latino, and 0.465% Two or More Races. This includes both full-time and part-time students as well as graduate and undergraduates. By comparison, enrollment for all is 34.9% White, 24.8% Hispanic or Latino, and 17.5% Black or African American.

Graduates

In 2017, 19 fewer women than men received degrees from Le Cordon Bleu College of Culinary Arts-Seattle. The most common race/ethnicity group of degree recipients at Le Cordon Bleu College of Culinary Arts-Seattle is white (82 degrees awarded). There were 4.1 times more white recipients than the next closest race/ethnicity group, black or african american (20 degrees).

The most common Associates Degree concentration at Le Cordon Bleu College of Culinary Arts-Seattle is Culinary Arts & Chef Training (87 degrees awarded), followed by Baking & Pastry Arts (21 degrees).

In 2017, the most specialized majors across all degree types at Le Cordon Bleu College of Culinary Arts-Seattle, meaning they have significantly more degrees awarded in that concentration than the national average across all institutions, are Personal & Culinary Services (163 degrees awarded).

Common Jobs by Major

Elementary & middle school teachers

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-Seattle are Elementary & middle school teachers (2,731,503 people), Other managers (2,146,940 people), Registered nurses (1,770,878 people), Accountants & auditors (1,376,162 people), and Software developers (1,312,199 people).

The most specialized majors at Le Cordon Bleu College of Culinary Arts-Seattle in 2017 are Personal & Culinary Services (163 degrees awarded) (as of 2017).

Highest Paying Jobs by Major

Surgeons

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-Seattle are Surgeons, Podiatrists, Cardiovascular technologists and technicians, Physicians, and Media and communication workers, all other

The most specialized majors at Le Cordon Bleu College of Culinary Arts-Seattle are Personal & Culinary Services (163 degrees awarded) (as of 2017).

Common Industries by Major

Elementary & secondary schools

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-Seattle are Elementary & secondary schools (5,483,119 people), General medical and surgical hospitals, and specialty (except psychiatric and substance abuse) hospitals (3,202,014 people), Colleges, universities & professional schools, including junior colleges (2,391,445 people), Computer Systems Design (2,185,689 people), and Construction (1,229,470 people).

The most specialized majors at Le Cordon Bleu College of Culinary Arts-Seattle are Personal & Culinary Services (163 degrees awarded) (as of 2017).

Majors Awarded

IPEDS uses the Classification of Instructional Programs (CIP) standard, so the categories may not match the exact concentrations offered by Le Cordon Bleu College of Culinary Arts-Seattle.

Most Common (2017)

Culinary Arts & Chef Training
87 degree-majors awarded
Baking & Pastry Arts
21 degree-majors awarded

In 2017, the most common associates degree concentration at Le Cordon Bleu College of Culinary Arts-Seattle was Culinary Arts & Chef Training with 87 degrees awarded.

This visualization illustrates the percentage of degree-majors recipients from associates degree programs at Le Cordon Bleu College of Culinary Arts-Seattle according to their major.

Sex Breakdown for Common Majors

Degrees Awarded to Men

in 2017

Degrees Awarded to Women

in 2017

In 2017, 91 degrees were awarded to men at Le Cordon Bleu College of Culinary Arts-Seattle, which is 1.26 times more than the number of degrees awarded to females (72).

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

Most Common Male Majors

In 2017, 83 degrees were awarded to men at Le Cordon Bleu College of Culinary Arts-Seattle in Culinary Arts & Chef Training, which is 1.57 times more than the 53 female recipients with that same degree.

Most Common Female Majors

In 2017, 53 degrees were awarded to men at Le Cordon Bleu College of Culinary Arts-Seattle in Culinary Arts & Chef Training, which is 0.639 times less than the 83 male recipients with that same degree.

Graduation Rate by Race and Sex

Showing demographic groups with ≥ 5 graduating students.

American Indian or Alaska Native Male

Highest Graduation Rate (100%)

The student demographic with the highest graduation rate in 2016 at Le Cordon Bleu College of Culinary Arts-Seattle is Male and American Indian or Alaska Native (100% graduation rate). Across all , Asian Female students have the highest graduation rate (72.9%).

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.

Race & Ethnicity by Share

Most Common Student Race or Ethnicity (2017)

White
82 degrees awarded
Black or African American
20 degrees awarded
Asian
11 degrees awarded

The most common race/ethnicity at Le Cordon Bleu College of Culinary Arts-Seattle is white (82 degrees awarded). There were 4.1 times more white recipients than the next closest race/ethnicity group, black or african american (20 degrees).

20.9% of degree recipients (34 students) did not report their race.

Race & Ethnicity by Sex

Most Common Sex Demographic (2017)

White Male
46 degrees awarded
White Female
36 degrees awarded
Black or African American Male
12 degrees awarded

The most common race/ethnicity and sex grouping at Le Cordon Bleu College of Culinary Arts-Seattle is white male (46 degrees awarded). There were 1.28 times more white male recipients than the next closest race/ethnicity group, white female (36 degrees).

Operations

Le Cordon Bleu College of Culinary Arts-Seattle employs 11 No academic ranks. Most academics at Le Cordon Bleu College of Culinary Arts-Seattle are Male No academic rank (8), and Female No academic rank (3).

The most common positions for non-instructional staff at Le Cordon Bleu College of Culinary Arts-Seattle are: Business and Financial Operations, with 2 employees, Librarians, Curators, Archivists, and Academic Affairs and Other Education Services, with 2 employees, and Management with 1 employees.

Salary Expenditure

$2.35M

2016 Salaries

25.9%

growth from 2015

In 2016, Le Cordon Bleu College of Culinary Arts-Seattle paid a median of $2.35M in salaries, a 25.9% growth from the previous year.

The median for similar is 597k (12.9% of overall expenditures).

Instructional Salaries

$511k

Instructional Salaries

Number of Employees

In 2016, Le Cordon Bleu College of Culinary Arts-Seattle paid a total of $511k to 11 employees working as instructors, which represents 21.7% of all salaries paid.

This is compared to a median of $398k (66.7%) for similar Unknown.

Occupations by Share

No academic rank

Most Common Instructor

11 Employees

Business and Financial Operations

Most Common Non-Instructional Employee

2 Employees

In 2016, the most common positions for instructional staff at Le Cordon Bleu College of Culinary Arts-Seattle was No academic rank with 11 employees.

In 2016, the most common positions for non-instructional staff at Le Cordon Bleu College of Culinary Arts-Seattle were Business and Financial Operations with 2 employees, Librarians, Curators, Archivists, and Academic Affairs and Other Education Services with 2 employees, and Management with 1 employees.

Instructors by Academic Rank and Sex

Most Common Demographic (2016)

Male No academic rank
Female No academic rank

In 2016, the most common demographic for instructional staff at Le Cordon Bleu College of Culinary Arts-Seattle was Male No academic rank with 8 employees, and Female No academic rank with 3 employees.

This chart shows the sex split between each academic rank present at Le Cordon Bleu College of Culinary Arts-Seattle.