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717 Liberty Ave. Pittsburgh, PA 15222 412-566-2433 (Phone), 412-566-2434 (Fax) 800-432-2434 info@paculinary.com paculinary.com SCHOOL DIRECTOR: W. Pearce Miller |
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ADMISSIONS INFORMATION
Director: George More Date for Applications: Rolling Application Fee: $50 Matriculation/Registration Deposit: No Interview/Visit Required: Yes Tests Required: Yes High School Diploma/GED: Yes |
GENERAL INFORMATION
# of Students: 850 Full-time # of Faculty: 33 Full-time, 6 Part-time Student/Faculty Ratio: 20 to 1 Transfer Credit: Yes Accreditation/approvals: ACCSCT, ACFF, ACPHA Housing: Campus Housing, Assistance Provided Courses Offered: Weekdays and Evenings |
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FINANCIAL AID/PLACEMENT
Aid Available to Qualified Students: PHEAA Grants, Pell grants, Stafford, PLUS, Alternative, SEOG, FWS, VA % Full-time Financial Assistance: 90% % Part-time Financial Assistance: N/A JOB PlaCEment % Most Recent Year: |
FEATURES OF THE SCHOOL
Programs consist of 12 months of training and a 3 month externship at an off-site location. Classes begin in January, February, April, May, July, August, September, November. |
| PROGRAMS | |||
| Title | Length |
Certificate/
Diploma/ Degree |
Total Program
Tuition Cost (Before Aid) |
| Le Cordon Bleu Patisserie & Baking | 15 mos/99 credits | AST | $ 333,300 |
| Le Cordon Bleu Culinary Arts | 15 mos/99 credits | AST | $ 37,700 | Le Cordon Bleu Hospitality & Restaurant Management | 15 mos/99 credits | ASB | $ 32,300 | Le Cordon Bleu Culinary Techniques | 7.5 mos/42 credits | Diploma | $ 12,300 |