- 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 11:1.
Minority enrollment was 100% of the student body (majority Black and Hispanic), which was less than the state average of 92%.
School Overview
Le Cordon Bleu Institute of Culinary Arts-Pittsburgh
(PA) Community College Avg.
Carnegie Classification
Associates Colleges
Associates Colleges
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
Total Faculty
24 staff
58 staff
Student Body
Total Enrollment
48 students
344 students
Student : Teacher Ratio
2:1
11:1
# Full-Time Students
48 students
241 students
# Part-Time Students
n/a
103 students
# Enrollment Undergraduate
n/a
312 students
# Full-Time Undergraduate Students
48 students
241 students
# Full-Time Graduate Students
n/a
5 students
# Part-Time Undergraduate Students
n/a
103 students
# Part-Time Graduate Students
n/a
19 students
Total Dormitory Capacity
n/a
330 students
% American Indian/Alaskan
n/a
4%
% Asian
n/a
14%
% Hispanic
n/a
n/a
% Black
n/a
10%
% White
n/a
8%
% Hawaiian
n/a
52%
% Two or more races
n/a
5%
% Unknown races
100%
7%
Diversity Score
n/a
0.68
College Completion Rate (Students who graduate in less than 4 years)
68%
56%
College Completion Rate (Students who graduate in 4 years or more than 4 years)
n/a
0.4973%
Average Graduate Earnings (10 Years)
$28,600
$35,300
Tuition and Acceptance Rate
% Students Receiving Some Financial Aid
33%
90%
Median Debt for Graduates
$16,333
$13,000
Median Debt for Dropouts
$6,281
$5,351
Acceptance Rate
100%
74%
SAT Reading
n/a
460
SAT Math
n/a
470
SAT Writing
n/a
435
ACT Composite
n/a
20
ACT English
n/a
20
ACT Math
n/a
21
ACT Writing
n/a
7
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 74%.
Recent Articles
What are Community Colleges Doing with Labor Department Grants?
The article explores how community colleges are utilizing Labor Department grants, particularly the TAACCCT program, to develop workforce training programs. It highlights various initiatives across different states, focusing on industry-specific training and skill development in emerging sectors.
For-Profit Universities Looking to Partner with Community Colleges
This article examines the trend of for-profit universities, particularly the University of Phoenix, seeking partnerships with community colleges. It discusses the potential benefits and controversies surrounding these collaborations, focusing on transfer agreements and workforce training programs.
New Analysis Shows How California Community Colleges Could Cut Millions in Spending
The article discusses a California Watch analysis revealing potential savings in California's community college system through administrative consolidation. It explores the implications of such cost-cutting measures and the challenges in implementing them within the state's education system.
