Le Cordon Bleu College of Culinary Arts in Chicago

The Le Cordon Bleu College of Culinary Arts in Chicago was founded in May of 1983 by Linda Calafiore, a passionate cook who wanted to share her love of great food. The food service community responded with enthusiasm. As soon as the first students graduated, they were employed at major hotels and restaurants. To date, the Le Cordon Bleu College of Culinary Arts in Chicago has graduated thousands of professional cooks, bakers, and aspiring chefs who are now staffing some of the most prestigious restaurants in Chicago and the nation.

We offer:

Le Cordon Bleu
The Cooking and Hospitality Institute of Chicago, in partnership with Le Cordon Bleu North America has an international reputation for excellence. This combined passion couples traditional French techniques with modern American technology.

Prestigious Credentials
Students graduate with demonstrated skills in over 450 culinary proficiencies and receive the prestigious Le Cordon Bleu name on their Diplomas.

Outstanding Faculty
Committed faculty with over 600 years of professional industry experience combine Le Cordon Bleu Chef demonstrations, lecture, and practical hands on training to pass their knowledge and experience on to the students.

Regional Accreditation
The Cooking and Hospitality Institute of Chicago is accredited by The Higher Learning Commission and a member of the North Central Association, Accredited Member, ACCSCT. We also maintain accreditation with the American Culinary Federation Educational Institute (ACFEI).

Convenient Schedules
Our accelerated concentrated program allows students to complete the Associate of Applied Science degree in Le Cordon Bleu Culinary Arts or Patisserie & Baking program in as little as fifteen month including the externship. Morning afternoon, evening and weekend schedules are available.

Career Services
All students take an industry related externship, with possible locations existing throughout the nation (and some foreign countries). The Le Cordon Bleu College of Culinary Arts in Chicago's dynamic Career Services Department continues to develop a network of positive industry contacts for current students and graduates throughout the United States.

Le Cordon Bleu Culinary Arts - Certificate or Associate of Applied Science

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. Students are 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.

* This program is offered as a 60-week and 84-week program. For more information please contact Le Cordon Bleu College of Culinary Arts.

Le Cordon Bleu Patisserie and Baking - Associate of Applied Science

The objective of Le Cordon Bleu Patisserie 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.

The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. Cooking and Hospitality Institute of Chicago does not guarantee employment or salary.

Information

If you are interested in this school and would like to find out more, please Request Information from Le Cordon Bleu College of Culinary Arts in Chicago.