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Cooking and Hospitality Institute of Chicago
Programs
The Cooking and Hospitality Institute of Chicago offers three culinary school programs - an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts, a Certificate in Le Cordon Bleu Culinary Arts, and Le Cordon Bleu Patisserie & Baking (Baking and Pastry). All culinary programs feature comprehensive curricula that will season you for a career in the food service industry.
* ®The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu BV.
Le Cordon Bleu Culinary Arts
The Cooking and Hospitality Institute of Chicago Associate Degree or Certificate program in Le Cordon Bleu Culinary Arts combines coursework in three areas: culinary, baking and pastry, and management, including over 450 Le Cordon Bleu proficiencies. This spectrum of learning creates a broad, yet thorough experience, complete with theoretical foundations and technical skills. Graduates of the Culinary Arts program are prepared for a variety of positions in any food service operation. Students who choose the Associate Degree option will be prepared for higher level careers.
Le Cordon Bleu Patisserie & Baking (Baking and Pastry)
Through the Le Cordon Bleu Patisserie & Baking program, you will have the opportunity to master the theories and techniques of the culinary profession. You will acquire the creativity, flexibility and innovative thinking imperative to a successful career in this competitive field.
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