Le Cordon Bleu College-Clnry

★★★☆☆
  • 7898 Veterans Memorial Pkwy

    St Peters, MO 63376

    Map & Directions
  • 877-856-8222

Education

Education
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This school is not worth what you put in to it you would be better off starting in the industry as a dish washer and working your way up. Why there is exceptions to this the majority of student work for little money upon graduation. They give the answers to test in order right before you take it so you don't have to worry about learning anything. Most chef instructors ask you not to use certain product to save the school money then like to remind you that your paying over $100 a day to come to the school. They don't really help you find externships or jobs in an example I seen a graduate came in and was asking my instructor to help find work after she had just talked to head of career services couldn't help. The instructors response was "go on craigslist" now that is not worth$17,000. All and all the experience would have been good for community college prices but i would save your now i think closer to $20000 buy a reliable car get a low level job in the industry and work your butt off. Most chefs and your co workers in the industry have no respect for LCB and make fun of people who waste there money. You hear the argument you get in what you put in. Counter to that is that you put in everything plus 20000. why shouldn't you receive help finding work that pays a fair wage of living and helps pay back the loans

1
★☆☆☆☆

This school is not worth what you put in to it you would be better off starting in the industry as a dish washer and working your way up. Why there is exceptions to this the majority of student work for little money upon graduation. They give the answers to test in order right before you take it so you don't have to worry about learning anything. Most chef instructors ask you not to use certain product to save the school money then like to remind you that your paying over $100 a day to come to the school. They don't really help you find externships or jobs in an example I seen a graduate came in and was asking my instructor to help find work after she had just talked to head of career services couldn't help. The instructors response was "go on craigslist" now that is not worth$17,000. All and all the experience would have been good for community college prices but i would save your now i think closer to $20000 buy a reliable car get a low level job in the industry and work your butt off. Most chefs and your co workers in the industry have no respect for LCB and make fun of people who waste there money. You hear the argument you get in what you put in. Counter to that is that you put in everything plus 20000. why shouldn't you receive help finding work that pays a fair wage of living and helps pay back the loans

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not worth the sallie mae payments. the teachers don't know what they are talking about. they are just cooks who wanted a ""business hours"" job. DO NOT WASTE 18,000$!! save yourself!!! I wish someone would have told me this!!

0
★☆☆☆☆

not worth the sallie mae payments. the teachers don't know what they are talking about. they are just cooks who wanted a ""business hours"" job. DO NOT WASTE 18,000$!! save yourself!!! I wish someone would have told me this!!

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I hear alot of gossip about the school.My experince tells me there are 2 side to every story.This school has goon above and beyond for me everything from finacial aid to getting me interviewed with extreamly reputable places.I also give 110 percent not just in my work but with all aspects of school.I see and hear those who complain about this or that but what im really seeing are people who just dont give it there all. so you get out of it what you put in.I dont believe the staf would have done what they have for me if i didnt give it my all and give them a reason.They dont hand it to you but do everything they can if they see your serious.

2
★★★★☆

I hear alot of gossip about the school.My experince tells me there are 2 side to every story.This school has goon above and beyond for me everything from finacial aid to getting me interviewed with extreamly reputable places.I also give 110 percent not just in my work but with all aspects of school.I see and hear those who complain about this or that but what im really seeing are people who just dont give it there all. so you get out of it what you put in.I dont believe the staf would have done what they have for me if i didnt give it my all and give them a reason.They dont hand it to you but do everything they can if they see your serious.

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The previous review is quite misleading. Getting an entry level job in the culinary field is becoming more and more difficult. Having the formal training can get your foot in the door and give you a heads up on terms, techniques and the expectations of employers. One of the ways they help students get jobs is to lead them to resources that already exist. Craigslist always has postings for entry level jobs and having students check them out is not a bad idea. It's like teaching someone to fish rather than just handing them food. If a student just coasts throught the program than they will not be any better off when they are done, however, if you really learn what the instructors are teaching and apply that to how you work than the schooling is invaluable. People in the industry don't make fun of the school they make fun of crappy cooks who come out of culinary school thinking they know it all. Bottom line is you get out of it what you put in.

5
★★★★★

The previous review is quite misleading. Getting an entry level job in the culinary field is becoming more and more difficult. Having the formal training can get your foot in the door and give you a heads up on terms, techniques and the expectations of employers. One of the ways they help students get jobs is to lead them to resources that already exist. Craigslist always has postings for entry level jobs and having students check them out is not a bad idea. It's like teaching someone to fish rather than just handing them food. If a student just coasts throught the program than they will not be any better off when they are done, however, if you really learn what the instructors are teaching and apply that to how you work than the schooling is invaluable. People in the industry don't make fun of the school they make fun of crappy cooks who come out of culinary school thinking they know it all. Bottom line is you get out of it what you put in.

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