Associate of Applied Science Degree Program in Le Cordon Bleu Culinary Arts

Chicago area Cooking School Offers Culinary Training Options

Our Associate of Applied Science Degree Program in Le Cordon Bleu Culinary Arts is designed to provide the theoretical foundation and technical skills necessary for success in the food service industry.

Developed in response to student interest and industry demands, this Le Cordon Bleu Culinary Arts degree program gives students the opportunity to learn how to:

• Identify and perform basic culinary skills
• Produce fundamental plates and entrees using various cooking techniques (especially those of classical French cuisine)
• Perform functionally in entry- to mid-level hospitality positions
• Exhibit kitchen organizational skills (mise en place) and pre-preparation time-management skills
• Apply safety and sanitation practices to food preparation and service

The Cooking and Hospitality Institute of Chicago (CHIC) is affiliated with the world famous Le Cordon Bleu to combine classical French cooking techniques with modern American technology and a contemporary philosophy.

Students are exposed to an array of culinary proficiencies and are required to demonstrate them at every level of the program. They have the chance to learn how to prepare appetizers, soups, sauces, meats, poultry, fish, vegetables, breads, pastries, and desserts--as well as learn the finer points of charcuterie and the garde manger.

In addition, students have the chance to learn qualitative aspects of food preparation such as sanitation, nutrition, and cost control. At our on-site restaurant, the CHIC Café, students can prepare food in quantity, get involved in both front- and back-of-the-house operations, and learn critical management skills.

General education, a crucial aspect of higher learning and a valuable asset in today's highly competitive world, is represented by general education course work designed to equip students with basic literacy, communication, and computational skills.

The program represents a complete, well-rounded curriculum that can provide a foundation for students to enter the food service industry in entry to mid-level positions.

Graduates may pursue careers such as prep cook, pantry cook, or personal chef and can be prepared for employment in a broad cross-section of the food service industry--from institutions that do high-volume food production to in-house culinary operations.

In addition to the Associate of Applied Science Degree, graduates receive the coveted Le Cordon Bleu Diplôme, recognized locally and worldwide.

Contact us today to learn more about our Le Cordon Bleu Culinary Arts Degree Program and speak with an Admissions representative.

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The Cooking and Hospitality Institute of Chicago
361 West Chestnut
Chicago, IL   60610