Cooking And Hospitality Institute Of Chicago

Highlights

• Affiliated with Le Cordon Bleu Culinary Institute
• Hands-on experience at a 100-seat student-run restaurant, the CHIC Café
• Students complete externships
• Established in 1983
• Approximately 1,000 students
• Accredited by the Higher Learning Commission

About the School

The Cooking and Hospitality Institute of Chicago (CHIC) offers students the opportunity to learn a combination of classic French cooking techniques with modern American technology. The school seeks to be recognized as a premier higher-education institution in the wide ranging hospitality industry. Since 2000 the school has been affiliated with Le Cordon Bleu, a widely recognized culinary education programs that was founded in Paris in 1985.

The school prepares students to meet their goal of jump starting a career in the food-service industry through a mix of culinary, pastry arts, hospitality and general education. The Institute reports that its graduates land in career paths across all phases of the hospitality business. For example many run their own restaurants, inns and catering operations. Others become personal chefs while many work for publications, test kitchens, food processors, canners, bottlers, importers, wholesalers and even wineries.

Recently the school added five new modern kitchens, along with two classrooms and a computer lab. On campus facilities include: 13 industry-current kitchens, 14 classrooms, a library, student lounge, computer lab, tutoring center and cafe.

Academic Programs

The Institute's programs include:

• Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts – Combines study in culinary, baking and pastry and management. Includes on-the-job oriented experience at the school's student run restaurant, CHIC Café.
• Associate of Applied Science Degree in Le Cordon Bleu Patisserie and Baking – Prepares students for positions for large-volume baking production, and in-house baking and pastry operations.
• Certificate in Le Cordon Bleu Culinary Arts – Teaches the techniques and principles of culinary arts production. Covers sanitation and public health, knife skills, basic cooking, and baking and pastry concepts. Students also gain experience at CHIC Café and from an externship in a professional setting.

Learning Options

Students have access to a library of more than 5,000 volumes, 40 industry periodicals and newsletters, CD-ROMs, an online reference catalog and Internet access. The Learning Resource Center includes staffed computer laboratory for student use and access to a variety of hospitality and purchasing software.

Faculty

The faculty has years of professional industry experience. Current and past instructors have been coach of an award-winning Knowledge Bowl Team, Best New Pastry Chef in the US, and a Silver Medalist in the Culinary Olympics. Teachers impart their expertise to students via Le Cordon Bleu Chef demonstrations, lectures, and practical, on-the-job style training.

Student Life

Peer mingling is a major activity that is on-going in the school's student lounge, the student communication center and the Learning Resource Center.

The school has many student-driven clubs and activities, including a Competition Team, a Cellar Club that holds wine tastings, a Bread Guild, a Student Newsletter, a Dining Out Club, a Literary Journal, and a Student Advisory Board.

A real estate firm helps out-of-town students find housing in area apartments.

The Cooking and Hospitality Institute emphasizes its career services with help in landing students part-time jobs, writing resumes, interviewing, professional networking, accessing nationwide job listings.

Admissions and Financial Aid

Incoming students are required to have a high school diploma or GED. Prospective students are evaluated through an interview process.

Financial Aid is available for students who qualify. The school has a team of Tuition Planners to help applicants through the financial aid process. The school will help students sort through the options of grants, scholarships federal loans, private loans and work study.