The Cooking and Hospitality Institute of Chicago

Cooking and Hospitality in Chicago, IL

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The Cooking and Hospitality Institute of Chicago's Chef and Baking Training

At The Cooking and Hospitality Institute of Chicago, you can receive your Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts or Le Cordon Bleu Pâtisserie & Baking. Since 1983, The Cooking and Hospitality Institute of Chicago has long been a well-respected name in the world of chef education. When they became affiliated with Le Cordon Bleu, The Cooking and Hospitality Institute of Chicago's quality and reputation became even better established.

Culinary and Pastry Training

The Cooking and Hospitality Institute of Chicago has long espoused a traditional European, hands-on approach to cooking and baking, and this culinary school is known for its adaptability to changes in the food-service industry. As such, The Cooking and Hospitality Institute of Chicago is able to successfully provide continuous career placement assistance to graduates of both its Le Cordon Bleu Culinary Arts and Pâtisserie & Baking Programs. The Le Cordon Bleu Culinary Arts Program teaches basic cookery and culinary arts concepts. The Le Cordon Bleu Pâtisserie & Baking Program provides fundamental to advanced pâtisserie and baking techniques. Externships help to ensure you get practical culinary training in real kitchens and restaurants!

Beyond the Classroom--Food and Culture in Chicago

The Le Cordon Bleu affiliated school is situated in an American cultural center. Chicago offers diversity in education, fine arts, parks and recreation, entertainment, and food and hospitality. Theatre alone generated $347 million in 2002, and more than two-hundred theatre companies produce some five-hundred shows a year. Chicago also boasts an abundance of art films, musical performances, local art, fine architecture, parades, and festivals. The city serves as a perfect backdrop to a quality school for chef training.

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