Cooking and Hospitality Institute of Chicago

Chefs Cooking The Cooking and Hospitality Institute of Chicago (CHIC) was established in 1983. From the very beginning, we differentiated ourselves 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.

From the first students to complete the Professional Cooking Program, Cooking and Hospitality Institute of Chicago graduates have been known to possess the skills the industry needs. In fact, the demand for CHIC graduates exceeds our current enrollment.

The Cooking and Hospitality Institute of Chicago offers two culinary programs – the Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts (AAS) and the Associate of Applied Science Degree in Patisserie & Baking. Both feature comprehensive culinary arts curricula that will season you for a career in the food service industry.

Chicago Culinary Chef The AAS program 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 with theoretical foundations and technical skills. Graduates of the AAS program are prepared for a variety of positions in any foodservice operation.

Through the AAS program, you will have the opportunity to master the theories and techniques of the profession. You will gain the creativity, flexibility and innovative thinking that leads to successful careers in this competitive field. Graduates of this AAS program are prepared for high volume baking production or for positions at any establishment with in-house baking and pasty operation.

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