Le Cordon Bleu College of Culinary Arts in Chicago, Chicago, Illinois

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Le Cordon Bleu College of Culinary Arts in Chicago

Welcome

If you have career aspirations in the world of cooking and hospitality, the Le Cordon Bleu College of Culinary Arts in Chicago can help that dream become reality. Exciting culinary arts programs, taught by working professionals, provide you with the skills you need for career advancement. Unlike other culinary arts schools in Chicago, our classrooms and labs contain industry-current technology so that your new skills can be directly applicable to real-world challenges. Attention to you, the student, is the Le Cordon Bleu College of Culinary Arts in Chicago's policy. Course content in culinary arts programs is reviewed and updated regularly by our advisory board to reflect current industry trends. This insures that you, the student, can always receive industry-current information related to your new career.

After preparing students for integration into the work environment, our career services staff will assist in identifying employment options.

Our graduates can emerge with a marketable degree and the combined advantages of business sense, technical skills, and hands-on training necessary for today's competitive job market. Come visit us and see why Le Cordon Bleu College of Culinary Arts in Chicago is one of the premier of the culinary schools in Chicago

The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu BV.

About Us

Established in 1983, the Cooking & Hospitality Institute of Chicago(CHIC) provides a European, hands-on approach to culinary education, which had previously been difficult to obtain in the Midwest. From the very beginning, we differentiated ourselves from other culinary institutions through the use of these traditional teaching methods.

Our culinary programs are renowned. Recent affiliation with Le Cordon Bleu is a testament to our dedication to culinary excellence. The food service industry is a rapidly growing job sector and the Cooking & Hospitality Institute of Chicago prepares more students in the Chicagoland area for successful careers than anyone else.

Demand for CHIC graduates exceeds our current enrollment. It is recognized that CHIC graduates have the broad education base and skills set that the food service industry needs.

While culinary curricula are the cornerstone of the Institute, we take all education seriously. Our classes and programs provide students with a well-balanced education and overall experience. Our mission recognizes the need to inspire learning as a lifelong journey.

A passion for cooking and a willingness to learn mark those who succeed at the Cooking & Hospitality Institute of Chicago. At CHIC, we combine classical cooking techniques with modern American technology. The result is a program that has been successful longer than any other in the area.

CHIC has a broad range of students including recent high school graduates, international students, and professionals ready to make a career change. Are you ready to get serious about a culinary career? Then there is only one place to go, the Cooking & Hospitality Institute of Chicago.

Ready to build a career with Chicago's largest culinary institute?Just say *CHIC.

*CHIC is located just north of the Chicago/Orleans intersection at: 361 West ChestnutChicago, IL 60610

Programs

Le Cordon Bleu Culinary Arts The objective of the Le Cordon Bleu Culinary Arts program is to give students the expertise necessary to enter the food service industry in entry to mid-level positions with continued career advancement potential. Graduates should be prepared for a variety of positions in foodservice operations from prep cooks to personal chefs. Our AAS program combines coursework in three areas: culinary, baking and pastry and management. General education, a crucial aspect of higher learning, is designed for students to improve their basic literacy, communication and computational skills. These skills are beneficial in our highly competitive world. Core courses include English Composition, Mathematics and Nutrition. In addition, students have a choice of electives in Humanities, Social Sciences and Communications. The Externship is the capstone event of the culinary education. In order to complete the degree requirements students must work in their field of study. The goal is to assist in the transition from a classroom and laboratory setting to a professional food service environment, and to continue to develop skills that allow students to thrive. Students can choose from a wide variety of interests, including work in restaurants, hotels, baking and pastry shops and catering facilities. Students may also design something to fit their individual career goals such as food styling or journalism. In the past students have done their externships at such diverse places as Walt Disney World, The Ritz Carlton, Aubriot Restaurant, Trotter's To Go and Horseshoe Casino.
Le Cordon Bleu Pâtisserie and Baking The objective of Le Cordon Bleu Pâtisserie and Baking program is to provide students with the opportunity to learn the theories and techniques of the profession. Graduates should be prepared for high volume baking production or for positions at establishments with an in-house baking and pastry operation. Creativity, flexibility and innovative thinking are encouraged. General education, a crucial aspect of higher learning, is designed for students to improve their basic literacy, communication and computational skills. These skills are beneficial in our highly competitive world. Core courses include English Composition, Mathematics and Nutrition. In addition, students have a choice of electives in Humanities, Social Sciences and Communications. The Externship is the capstone event of the culinary education. In order to complete the degree requirements students must work in their field of study. The goal is to assist in the transition from a classroom and laboratory setting to a professional food service environment, and to continue to develop skills that allow students to thrive. Students can choose from a wide variety of interests, including work in restaurants, hotels, baking and pastry shops and catering facilities. Students may also design something to fit their individual career goals such as food styling or journalism. In the past students have done their externships at such diverse places as Walt Disney World, The Ritz Carlton, Aubriot Restaurant, Trotter's To Go and Horseshoe Casino.
The Cooking and Hospitality Institute cannot guarantee employment or salary. The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. The Cooking and Hospitality Institute cannot guarantee employment or salary. Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosure.

Le Cordon Bleu College of Culinary Arts in Chicago

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