The Cooking and Hospitality Institute of Chicago is affiliated with Le Cordon Bleu, the world's most famous
cooking school, founded in Paris in 1895. We award an Associate of Applied Science Degree as well as the coveted Le Cordon Bleu Diplôme in Culinary Arts and Pâtisserie and Baking. Because we combine classical French cooking techniques with innovative American technology, the hospitality industry eagerly hires our graduates. In fact, the demand for our graduates exceeds the supply!
School Highlights
Le Cordon Bleu College of Culinary Arts-Chicago served 1,086 students (100% of students were full-time).
The college's student:teacher ratio of 49:1 was higher than the state community college average of 21:1.
Minority enrollment was 79% of the student body (majority Black), which was more than the state average of 53%.
College Completion Rate (Students who graduate in less than 4 years)
55%
25%
College Completion Rate (Students who graduate in 4 years or more than 4 years)
n/a
0.38%
Average Graduate Earnings (10 Years)
$37,600
$31,800
Tuition and Acceptance Rate
Private State Tuition Fees
$13,324
$14,511
% Students Receiving Some Financial Aid
91%
82%
Median Debt for Graduates
$16,181
$7,550
Median Debt for Dropouts
$6,051
$3,881
Acceptance Rate
n/a
89%
SAT Reading
n/a
390
SAT Math
n/a
360
SAT Writing
n/a
355
ACT Composite
n/a
17
ACT English
n/a
17
ACT Math
n/a
17
Source: 2020 (or latest year available) Integrated Postsecondary Education Data System (IPEDS)
School Notes
The Cooking and Hospitality Institute of Chicago was founded in May
of 1983 by Linda Calafiore, a passionate cook who wanted to share
her love of great food. The food service community responded with
enthusiasm. As soon as the first students graduated, they were
employed at major hotels and restaurants. To date, The Cooking and
Hospitality Institute of Chicago has graduated thousands of
professional cooks, bakers, and aspiring chefs who are now staffing
some of the most prestigious restaurants in Chicago and the nation.
In June 2000, The Cooking and Hospitality Institute of Chicago was
invited to become affiliated with Le Cordon Bleu of Paris, the
world's best known culinary education program. Le Cordon Bleu
continues to monitor and train the faculty to ensure that the
curriculum is being delivered, and the spirit of Le Cordon Bleu is
being communicated. Our accelerated, concentrated program allows
students to complete the specialized associate degree in Le Cordon
Bleu Culinary Arts or Le Corodon Bleu Pâtisserie & Baking program
in as little as twelve month plus the externship. These programs
allow students to plan on a consistent schedule throughout the
year. Morning, mid-morning, and afternoon schedules are available.
The Cooking and Hospitality Institute of Chicago's scheduling
allows students plenty of time to participate in extracurricular
clubs and activities. Our campus is designed with high hospitality
standards. All 13 air-conditioned kitchens feature industry current
technology with complete cooking lines, automatic dishwashers, and
several preparation areas. The institute features multiple walk-in
refrigerator, freezer, dry storage, and cleaning supply areas.
There are 14 classrooms within the institute walls as well as a
learning resource center, student lounge, tutoring center and café.
The café features a formal dining room with seating for up to 80
guests. The café is operated by students and is open to the public.
The Cooking and Hospitality Institute of Chicago is the only single
focus culinary college in the Midwest that is accredited by the
Higher Learning Commission and a member of the North Central
Association.
Frequently Asked Questions
How much does Le Cordon Bleu College of Culinary Arts-Chicago cost?
Le Cordon Bleu College of Culinary Arts-Chicago's private state tuition is approximately $13,324.
Nearby Schools
The nearest community college to Le Cordon Bleu College of Culinary Arts-Chicago is Coyne College (0.9 miles away)
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