The Cooking And Hospitality Institute Of Chicago

361 W Chestnut, Chicago, IL, 60610 - View a map of this school Map

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School Notes Overview:

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!...

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School Overview:

  • The Cooking And Hospitality Institute Of Chicago
  • Community College Avg.
County Cook County, IL -
Title IV Eligible Yes Yes
Carnegie Classification Associate of Arts Colleges Associate of Arts Colleges
Institution Level At least 2 yrs but < 4 yrs At least 2 yrs but < 4 yrs
Institution Control Private, for profit Public
Full-Time Undergraduate 721 students 1,020 students
Part-Time Undergraduate 177 students 1,444 students
Total Enrollment 898 students 2,213 students
% Students Receiving Some Financial Aid 91% 78%
% Students Receiving Federal Grants 34% 46%
Avg. Amount Of Federal Grants Received $2,606 $2,845
% Students Receiving State/Local Grants 8% 29%
Avg. Amount Of State/Local Grants Received $4,070 $1,273
% Students Receiving Institutional Grants 1% 12%
Avg. Amount Of Institutional Grants Received $830 $1,146
% Students Receiving Loans 71% 38%
Avg. Amount Of Loan Received $9,855 $3,129

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.
  • Profile last updated: 08/22/2008.

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Note: Data has been gathered from several government and commercial data sources. School data reflects years 2002-04 statistics (most recent years available). Area and demographic data reflects year 2000 statistics. Public School Review does not ensure the timeliness or accuracy of the information on this site.

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