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Cooking & Hospitality Institute of Chicago
The Cooking and Hospitality Institute of Chicago was established in 1983. Now, in an affiliation with the prestigious Le Cordon bleu, offers two culinary programs - an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts (AAS) and an Associate of Applied Science Degree in Patisserie & Baking. Both feature comprehensive curricula that will season you for a career in the food service industry.
The Cooking and Hospitality Institute of Chicago uses a traditional, European hands-on approach combined with leading-edge technology to teach the skills the industry is looking for. There is consistently a greater demand for our students than there are graduates.
AAS in Culinary Arts
Our 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.
AAS in Patisserie & Baking
Through our 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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