Career Education Corporation (NASDAQ: CECO), a global provider of postsecondary education programs and services, today announced that it has hired James Bartholomew as President, Le Cordon Bleu North America, one the largest providers of quality culinary arts education worldwide.
James Bartholomew was named President of Le Cordon Bleu North America. (Photo: Business Wire)
“Our premier culinary schools will benefit from James’ experience in enhancing operations, increasing enrollments, building employer alliances and preparing students for careers through hands-on education,” said Dan Hurdle, Senior Vice President, Chief Career Schools Officer. “We are focused on providing superior service to students from their first admissions inquiry through their coursework, graduation and career placement. We expect James will lead continued improvements in all aspects of the student experience.”
Bartholomew joins Le Cordon Bleu from Universal Technical Institute (UTI), a nationwide provider of accredited technical training, primarily for professional automotive and marine technicians. In a series of progressive roles, he most recently served as Vice President, Campus Operations, overseeing operations for all UTI campuses, with revenues of approximately $400 million and which deliver education to more than 17,000 students. His previous UTI roles included Regional Vice President, Operations - East and Campus President, in which he drove improvements in student enrollments and retention as well as operational efficiencies.
“Le Cordon Bleu continues to be among the finest names in culinary education worldwide,” said Le Cordon Bleu International President André J. Cointreau. “I’m confident James will build upon that tradition as the schools in America look for new innovations in the way they provide that education and connect with the culinary culture.”Based on the core cooking techniques taught at the original school in Paris, the curriculum at Le Cordon Bleu’s 16 campuses in the United States will continue to be overseen by Certified Master Chef Edward Leonard, vice president of culinary education and corporate chef for Le Cordon Bleu Schools in North America.
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