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Culinary Career Info
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Graduates from culinary schools often work in restaurants, clubs, hotels and various places where they direct the activities of the kitchen staff.
This includes planning the menu, insuring that the best quality ingredients are available, and actually preparing the food. Cooking schools also train students to manage budgeting, the purchasing of kitchen supplies, recruiting staff, and managing the kitchen.
A culinary career may be the right choice for you if you have a passion for food and the challenge of preparing it to please other people.
Chicago is fortunate to have one of the country's finest cooking schools - the Cooking and Hospitality Institute of Chicago - whose programs are detailed to the right.
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Chicago Cooking Schools and Culinary Arts Programs
Guide to Chicago culinary schools, culinary arts programs and cooking classes in Chicago, Illinois.
Using this site is easy! For each program that interests you, just click the Request more information button and fill out the information request form. It only takes a minute...
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Chicago Cooking School and Culinary Arts Programs
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The Cooking and Hospitality Institute of Chicago
Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts
The Cooking and Hospitality Institute of Chicago was established in 1983. From the very beginning, the institute differentiated itself from other culinary institutions by using the traditional, European hands-on approach to culinary education - something that was previously difficult to obtain in the Midwest.
Today, the Cooking and Hospitality Institute of Chicago is renowned for its culinary programs. The institute's recent affiliation with Le Cordon Bleu is a testament to its dedication to culinary excellence. And as the food service industry continues to grow, the Cooking and Hospitality Institute of Chicago is preparing more students in the Chicago area for successful careers in food service than any other culinary school.
A career in the culinary arts is deeply rewarding and can be very lucrative. The AAS program at the Cooking and Hospitality Institute of Chicago 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 AAS program are prepared for a variety of positions in any food service operation.
Even better, the Cooking and Hospitality Institute of Chicago's affiliation with Le Cordon Bleu creates:
- A stimulating cross-cultural spirit
- A fraternity of 50 nationalities
- Associates Degrees and Les Diplomes
- Worldwide recognition and local appeal
- Art de Vivre in the Windy City
- Baking and Pastry Certificate
Instructors are accomplished pastry and culinary chefs. Classes are taught in professionally equipped learning kitchens.
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The Cooking and Hospitality Institute of Chicago
Associate of Applied Sciences in Le Cordon Bleu Patisserie and Baking
Through the Cooking and Hospitality Institute of Chicago's Associate of Applied Sciences in Le Cordon Bleu Patisserie and Baking, 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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