- 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!
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 12:1.
Minority enrollment was 79% of the student body (majority Black), which was more than the state average of 47%.
Le Cordon Bleu College of Culinary Arts-Chicago
(IL) Community College Avg.
At least 2 but less than 4 years
At least 2 but less than 4 years
Private, for profit
Student : Teacher Ratio
# Full-Time Students
# Part-Time Students
# Enrollment Undergraduate
# Full-Time Undergraduate Students
# Full-Time Graduate Students
# Part-Time Undergraduate Students
# Part-Time Graduate Students
Total Dormitory Capacity
% American Indian/Alaskan
% Two or more races
% Non Resident races
% Unknown races
College Completion Rate (Students who graduate in less than 4 years)
College Completion Rate (Students who graduate in 4 years or more than 4 years)
Average Graduate Earnings (10 Years)
Tuition and Acceptance Rate
Private State Tuition Fees
% Students Receiving Some Financial Aid
Median Debt for Graduates
Median Debt for Dropouts
Source: 2020 (or latest year available) Integrated Postsecondary Education Data System (IPEDS)
- 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.
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