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.
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History
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 Video
Academics
- Culinary Arts
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.
- Pâtisserie and Baking
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.
Admissions
Prospective students must apply for admission and must complete a personal interview and application form. Along with the application, students must send transcripts, financial aid forms and application fee. Applicants must also possess a high school diploma or equivalent. International students are encouraged to apply.
Campus
Le Cordon Bleu College of Culinary Arts in Chicago is located at 361 W. Chestnut in Chicago, Illinois. The school is separated by the "North Campus" and the "South Campus". The "North Campus" consists of a brick building that is close to public transportation, expressways and airports. The "South Campus" is located nearby at 820 North Orleans.
The school houses 13 industry-current kitchens, 14 classrooms, a library, student lounge, computer lab, tutoring center and café.
Organizations
Le Cordon Bleu College of Culinary Arts in Chicago offers students the opportunity to participate in several clubs and organizations. These clubs include:
- Student Ambassadors
- Competition Team
- Knowledge Bowl Team
- Veterans Club
- Bread Guild
Accreditation
Le Cordon Bleu College of Culinary Arts in Chicago is accredited by The Higher Learning Commission and a member of the North Central Association.
Awards
- Culinary Hall of Fame Induction.
Resources
Source of the article : Wikipedia
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