Career Education Corporation Cites 2007 Achievements.

Le Cordon Bleu Schools North America, Faculty, Students and Alumni

HOFFMAN ESTATES, Ill. -- Career Education Corporation (NASDAQ: CECO), today announced a year-end wrap-up, recognizing the many accomplishments of Le Cordon Bleu Schools North America (LCBNA), its faculty, student and alumni. The family of schools combines French culinary technique with American innovative technology resulting in a world-class education available in 14 cities across the United States.

"The quality of the Le Cordon Bleu education and the commitment of our faculty are evident from these accomplishments," said Paul Ryan, president of the culinary and health divisions, Career Education Corporation. "We expect Le Cordon Bleu Schools North America to continue to make a significant contribution to the appreciation and understanding of international cuisine by creating a launching pad for the next generation of culinary, restaurant and hospitality leaders."

Culinary Schools of Distinction

Two schools, Western Culinary Institute and Le Cordon Bleu College of Culinary Arts Miami, were recognized by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT) as 2006-2007 Schools of Distinction. The ACCSCT School of Distinction Award recognizes member schools that have demonstrated a commitment to the expectations and rigors of ACCSCT accreditation, as well as a commitment to delivering quality educational programs to the students, graduates and employers.

In July 2007, the Orlando Culinary Academy was named the College of the Year by the Florida Association of Postsecondary Schools and Colleges Conference.

CEC Chef Instructors, Students and Alumni Garner Medals, Recognition

Culinary competitions provide an opportunity to practice, hone culinary skills and are an excellent way to learn the pressures of the kitchen and the classroom. In 2007, Le Cordon Bleu Schools North America, faculty and students were busy preparing and participating in numerous regional, national and international competitions--with great success.

* Chef instructor and alumnus Scott Fetty (Pennsylvania Culinary Institute, Pittsburgh) represented the USA as a member of the American Culinary Federation Olympic Team which garnered three gold medals at the Culinary Classic, held at the 2007 National Restaurant Association Show, in Chicago. Chef Fetty is also a member of the American Academy of Chefs (AAC) Culinary Regional Team USA.

* Chef Amy Schrenk, CEPC, CCE, participated in the 39th Culinary Arts Salon held by the Societe Culinaire Philanthropique, in conjunction with the 92nd International Hotel/Motel & Restaurant Association's Food Show in New York City. Chef Schrenk's tribute to the city of New Orleans earned her the prestigious Gold Medal of the Societe Culinaire Philanthropique, which translates as the Prize of Honor or Best of Show. This marks the second time the chef has received this high honor since 2005.

* California Culinary Academy (San Francisco) chef instructor, Christophe Mazeaud took second place in the prestigious U.S. Pastry Competition, in New York.

* Chef Sarah Hooten, formerly a chef instructor at Texas Culinary Academy who now teaches at Le Cordon Bleu Institute of Culinary Arts Dallas, is a finalist in the 2008 U.S. Pastry Competition, to be held in March.

* Le Cordon Bleu College of Culinary Arts Las Vegas Chef Urbano Salvati became a certified executive chef for life after receiving his certification from the American Culinary Federation Board of Directors and the National Certification Committee.

* Pete Locante, CEC, AAC, a chef instructor at Pennsylvania Culinary Institute, received the Chef of the Year Award from the Pittsburgh Chapter of the American Culinary Federation.

* Chef Aimee Olson, patisserie and baking department chair, at the Texas Culinary Academy, received the Austin American-Statesman's "Fortunate 500" Award in the Food Category; was elected as the president of Les Dames d'Escoffier- Austin; and was appointed to the advisory board of the Wine and Food Foundation of Texas.

Le Cordon Bleu Schools North America students and alumni were also met with great success on and off the competition circuit in 2007.

* In early 2007, Le Cordon Bleu College of Culinary Arts Miami formed Team Excellence, a culinary competition team. At its first competition, Team Excellence earned a bronze medal in the American Culinary Federation (ACF) Florida State Championship Team Skill Competition in Orlando; then, a gold medal at the IFE Americas-10th Americas Food & Beverage Show, in Miami; and first place in the "Tri-County Rib Cook-Off" event, Hollywood, Fla.

* Osiris Cordova, a graduate of the California School of Culinary Arts, took first place in the Unete a la Onda Latina a Weber! (meaning, "Join the Weber Latin Wave") Grilling Contest.

* Brian Malarkey, a Western Culinary Institute alumnus, made it to Top Chef's "final four."

* Ron Bilaro, a personal chef in Chicago and Los Angeles, and graduate of Cooking and Hospitality Institute of Chicago, is a contributing writer in the Sunday Home and Garden section of the Chicago Tribune; and recently became chef-host of Life Pinoy Style, a program about food and the lifestyles of Pinoys abroad, particularly Filipino-Americans. The show airs on Comcast and The Filipino Channel.

Accreditation Renewals Le Cordon Bleu Schools North America

The Cooking and Hospitality Institute of Chicago and the Texas Culinary Academy were granted a seven-year reaccreditation renewal from the American Culinary Federation Foundation (ACFF). The accreditation renewal demonstrates that the academy's culinary arts program has exceeded published industry standards and demonstrates a commitment to providing quality curriculum.

Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul was granted a full, five-year accreditation renewal from ACCSCT. Scottsdale Culinary Institute also received a five-year accreditation from the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT) and a seven-year accreditation from the ACFF.

The Texas Culinary Academy has received a renewal of its accreditation for their Associate of Applied Science (A.A.S) in Le Cordon Bleu Culinary Arts program from the Accrediting Commission of the American Culinary Federation Foundation (ACFF).

Finally, Le Cordon Bleu Institute of Culinary Arts Dallas, the newest addition to the family of schools opened its doors to new students in October; currently, the culinary school is preparing more than 250 future chefs to enter the hospitality and restaurant industry.

About Le Cordon Bleu Schools North America

Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to: www.lecordonbleuschoolsusa.com.

About Career Education Corporation

The colleges, schools, and universities that are part of the Career Education Corporation (CEC) family offer high quality education to a diverse population of approximately 90,000 students across the world in a variety of career-oriented disciplines. The more than 75 campuses that serve these students are located throughout the U.S. and in Canada, France, Italy, and the United Kingdom, and offer doctoral, master's, bachelor's and associate degrees; and diploma and certificate programs. Approximately one third of our students attend the web-based virtual campuses of American InterContinental University Online and Colorado Technical University Online.

CEC is an industry leader whose gold-standard brands are recognized globally. Those brands include Le Cordon Bleu Schools North America; Harrington College of Design; Brooks Institute; International Academy of Design & Technology; American InterContinental University; Colorado Technical University and Sanford-Brown Institutes and Colleges. Through its schools, CEC is committed to providing quality education, enabling students to graduate and pursue rewarding careers.

For more information, see the company's website at http://www.careered.com. The company's website includes a detailed listing of individual campus locations and web links to its more than 75 colleges, schools, and universities.