Cooking and Hospitality Institute of Chicago
|Le Cordon Bleu College Of Culinary Arts in Chicago|
|Location||Chicago, Illinois, USA|
|Affiliations||American Association of Collegiate Registrars and Admissions, American Culinary Federation., American Institute of Wine and Food, Career College Association, Chicago Chamber of Commerce, Food Educator Network International, Illinois Restaurant Association, International Association of Culinary Professionals, National Association of Student Financial Aid Administrators, National Restaurant Association, Retail Bakers’ Association, River North Association, World Association of Chefs Societies.|
|Website||Le Cordon Bleu College Of Culinary Arts in Chicago|
Le Cordon Bleu College Of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in 1983. The school is accredited by the Higher Learning Commission and is located in Chicago, Illinois. The school offers an Associate of Applied Science degree and Certificate Program in Le Cordon Bleu Culinary Arts and an Associate of Applied Science degree in Le Cordon Bleu Pâtisserie and Baking.
Le Cordon Bleu College Of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in May 1983. The school was designed to prepare students for careers in the culinary arts. Linda Calafiore, a successful cook, established the school using traditional European teaching methods. Since its opening, the school has had thousands of graduates, many of whom went on to work in restaurants around the nation.
The school expanded in 1989 and received degree-granting authorization in 1991. Le Cordon Bleu College Of Culinary Arts in Chicago was acquired on February 1, 2000, by the Career Education Corporation. In June 2000, the school became affiliated with Le Cordon Bleu. The Higher Learning Commission accredited the school in 2003.
The campus was again expanded in 2004. Due to demand for the Le Cordon Bleu Program, additional kitchen space was required. Five new industry-current kitchens were built, along with two classrooms and a modern computer lounge.
- Culinary Arts
Le Cordon Bleu College Of Culinary Arts in Chicago offers a Bachelor of Arts in Hospitality Management and an Associate of Applied Science degree and Certificate programs in Le Cordon Bleu Culinary Arts that combine French methods with modern American practices.
- Pâtisserie and Baking
Prospective students must apply for admission and must complete a personal interview and application form. Along with the application, students must send transcripts, financial aid forms and application fee. Applicants must also possess a high school diploma or equivalent. International students are encouraged to apply.
Le Cordon Bleu College Of Culinary Arts in Chicago is located at 361 W. Chestnut in Chicago, Illinois. The school is separated by the “North Campus” and the “South Campus.” The “North Campus” consists of a brick building that is close to public transportation, expressways and airports. The “South Campus” is located nearby at 820 North Orleans.
The school houses 13 industry-current kitchens, 14 classrooms, a library, student lounge, computer lab, tutoring center and café.
- Bread Guild - Hosted by Chef Tom Beckman
- Competition Team Hosted by Chef Austin Yancy
- L’Atelier du Patissierie Hosted by Chef Marilyn McNabb
- Accredited, American Culinary Federation website
- Affiliations, catalog.careered.com website
- Le Cordon Bleu College Of Culinary Arts in Chicago,
- Academics, catalog.careered.com website
- Accreditation, The Higher Learning Commission website
- Culinary Hall of Fame Induction