Cooking and Hospitality Institute of Chicago
| Type | For Profit |
|---|---|
| Established | 1983 |
| President | Interim |
| Address |
361 West Chestnut Chicago, IL 60610, Chicago, Illinois, United States |
| 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 |
American Association of Collegiate Registrars and Admissions, American Culinary Federation.
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 Occupational Studies degree and Certificate Program in Le Cordon Bleu Culinary Arts and an Associate of Occupational Studies 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.
In December 2016, Career Education Corporation announced that it would no longer be enrolling students for its Le Cordon Bleu program on campuses across the United States. They will close the program entirely by September 2017. Todd Nelson, CEO of Career Education, cited federal regulations limiting loans for students at and continuing pressures on predatory practices by for-profit institutions as reasons for the closures.
Le Cordon Bleu College of Culinary Arts in Chicago offers Associate, Certificate and Diploma programs in Le Cordon Bleu Culinary Arts that combine French methods with modern American practices.
The school offers Associate, Certificate and Diploma programs in Le Cordon Bleu Pâtisserie and Baking that can lead to an entry-level position as a pastry cook or bread shaper.
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