- 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.
School Highlights
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 22:1.
Minority enrollment was 100% of the student body (majority Black and Hispanic), which was less than the state average of 50%.
School Overview
Le Cordon Bleu Institute of Culinary Arts-Pittsburgh
(PA) Community College Avg.
Carnegie Classification
Associates Colleges
Associate's Colleges: High Transfer-High Traditional
Institution Level
At least 2 but less than 4 years
At least 2 but less than 4 years
Institution Control
Private, for profit
Private not-for-profit
Year Founded
1986
Total Faculty
24 staff
28 staff
Student Body
Total Enrollment
48 students
382 students
Student-Teacher Ratio
2:1
22:1
# Full-Time Students
48 students
294 students
# Enrollment Undergraduate
48 students
370 students
# Full-Time Undergraduate Students
48 students
292 students
% Unknown races
100%
14%
Diversity Score
0.00
0.69
College Completion Rate (Students who graduate in less than 4 years)
68%
59%
Average Graduate Earnings (10 Years)
$28,600
$37,200
Tuition & Financial Aid
% Students Receiving Some Financial Aid (Year 2010)
33%
90%
Median Debt for Graduates
$16,333
$14,000
Median Debt for Dropouts
$6,281
$4,750
Acceptance Rate
100%
69%
Source: 2015 (or latest year available) Integrated Postsecondary Education Data System (IPEDS)
School Notes
- 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 69%.
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