- Over the past two decades, PCI has established itself as the cooking school chosen by focused individuals preparing for careers in the culinary arts. Our Culinary Arts, Pâtisserie & Baking, and Hospitality & Restaurant Management programs continually adapt to the industry’s need for quality education and excellence.
Le Cordon Bleu Institute of Culinary Arts-Pittsburgh served 48 students (100% of students were full-time).
The college's student:teacher ratio of 2:1 was lower than the state community college average of 11:1.
Minority enrollment was 100% of the student body (majority Black and Hispanic), which was less than the state average of 39%.
Le Cordon Bleu Institute of Culinary Arts-Pittsburgh
(PA) Community College Avg.
At least 2 but less than 4 years
At least 2 but less than 4 years
Private, for profit
Student : Teacher Ratio
# Full-Time Students
# Part-Time Students
# Enrollment Undergraduate
# Full-Time Undergraduate Students
# Full-Time Graduate Students
# Part-Time Undergraduate Students
# Part-Time Graduate Students
Total Dormitory Capacity
% Two or more races
% Non Resident races
% Unknown races
College Completion Rate (Students who graduate in less than 4 years)
College Completion Rate (Students who graduate in 4 years or more than 4 years)
Average Graduate Earnings (10 Years)
Tuition and Acceptance Rate
% Students Receiving Some Financial Aid
Median Debt for Graduates
Median Debt for Dropouts
Source: 2015 (or latest year available) Integrated Postsecondary Education Data System (IPEDS)
- Le Cordon Bleu's internationally renowned culinary programs have become synonymous with expertise, innovation, tradition and refinement—qualities that are painstakingly nourished by the school. Graduates of our programs receive both a specialized associate degree and a Diplôme from Le Cordon Bleu in their specialized area. Pennsylvania Culinary Institute was founded in 1986 as a Branch Campus of The Sawyer School. PCI was well-known in the Pittsburgh area and beyond for providing a quality hands-on education and attracted students from across the United States. Due to its viability and success, PCI was acquired by Pennsylvania Institute of Culinary Arts, Inc. (PICA) in 1990 and subsequently earned independent Main Campus accreditation by the Accrediting Commission of Career Schools and Colleges of Technology (formerly the National Association of Trade and Technical Schools). PCI is accredited by the Accrediting Commission of Career Schools & Colleges of Technology (ACCSCT). The Culinary Arts and Pâtisserie & Baking programs are accredited by the American Culinary Federation Educational Institute Accrediting Commission.
Frequently Asked Questions
What is the acceptance rate of Le Cordon Bleu Institute of Culinary Arts-Pittsburgh?
The acceptance rate of Le Cordon Bleu Institute of Culinary Arts-Pittsburgh is 100%, which is higher than the state average of 74%.
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