Le Cordon Bleu College of Culinary Arts in Las Vegas was established in January 2003 to bring a renowned culinary curriculum to a city with a booming culinary and hospitality industry. Our culinary programs are designed to help students pursue their passions and prepare them for these professional opportunities. Each student at our Las Vegas college receives a comprehensive, challenging education in classic culinary techniques combined with modern innovations and the latest in global cuisine. They learn through demonstration by chef instructors followed by hands-on, practical application. Curriculum includes important theoretical concepts and industry-relevant general education courses. Students also benefit from smaller class size in a creative, supportive community. Cooking in Las Vegas, a culinary hub, provides our students a variety of unique experiences while studying in this exciting city.
Le Cordon Bleu College of Culinary Arts-Las Vegas serves 592 students (100.00% of students are full-time).
The college's student:teacher ratio of 35:1 is lower than the community college average of 37:1.
Minority enrollment is 63% of the student body (majority Black), which is more than the state average of 54%.
Le Cordon Bleu College of Culinary Arts-Las Vegas is one of 8 community colleges within Clark County