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  • I just finished up here about 7 weeks ago with an Associates Degree in Pastry & Baking. The experiences I had in the kitchen classrooms were excellent; the academic classrooms were okay... My problem lies with the administration and the financial aid department. I transferred here from LCB Las Vegas in February of 2013. That's where my problems began. First, my credits didn't transfer over because they never received my transcript, which I paid to have sent to them. When that got figured out, I somehow ended up in the class that I had just finished in Las Vegas, due to the incompetence of registar Pauline, which didn't get figured out until the day I was supposed to start at 6am, and it turned out that the class I was supposed to be in didn't start until 10am, so I got to wait around for a few hours. The school has two campuses, one on Camelback and Hayden and one on Camelback and Scottsdale Rd, something that they didn't bother to tell me until that morning. Once I got settled into class, things went pretty smoothly. Chef Starkey was easily my favorite instructor. He's funny, knowledgeable, and kind. I also really liked Chef Smoake. He's very talented, although I think it goes to his head sometimes. Chef Vitelli was my second favorite instructor (I had him for my only culinary class there). Even though I was pastry student and he was a culinary instructor, he really liked me and always helped me out. My academic classes were not the best. Myself and many others butted heads with Ms. Xifo, which I had for Math 101 and English Comp. She always had this "I'm better than you" thing about her as she would act pious and walk around with her nose turned up. There were many complaints about her. Dr. Adessa (Humanities) was severely boring and no one really knew what the assignments were supposed to be or how they were supposed to be done. He got sick halfway through my class and we got stuck with Xifo. Dr. Rogers-Backus (Social Psychology, Writing Fundamentals) was kind and liked to get the class talking, but we spent most of the class going over homework and going off on tangents rather than learning much from the book. Nutrition with Starkey was awesome. Cost Control and purchasing with Chef Songin was tereible. All he did was read directly from the book and quiz us on it; no one did very well. I completed my externship without any hiccups. The biggest issue I have had is with the financial aid department. They mistakenly overcharged me on my last payment by $385. I asked the head financial aid lady, Amy, about it and first she told me that my account would be audited and I would be refunded with a check in 2-3 weeks; I waited a month and nothing came in the mail. I emailed Amy again and she told me that I would be refunded on the debit card they gave me. Low and behold, the card I received from LCBLV did NOT transfer over to LCB Scottsdale, and the latter failed to send me one. Amy told me that my information would be updated and I would be sent a new debit card. 10 days pass, nothing in the mail. I emailed Amy again and didn't hear from her for a couple of days. I called the school after hours and left a message. This morning, I received a call and an email saying that my refund was "non-returnable" and the money had been sent back to the lender, and that my loan was reduced. This wouldn't not have bothered me if not for having to go in circles and bother Amy about it and the fact that I could really use the money right now. All of this and the fact that I have STILL not received my diploma from the school is why I have given Le Cordon Bleu Scottsdale only 2 stars. My suggestion would be to not go here. I think this college was a $50,000 mistake that I wish I could take back. I would have been much better off going to a community college and working in the industry from the start.
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