| The Cooking and Hospitality Institute of Chicago | |
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| Established: | 1983 |
| Type: | Private, For Profit |
| President: | Lloyd Kirsch |
| Location: | Chicago, Illinois, USA |
| Affiliations: | American Association of Collegiate Registrars and Admissions, American Culinary Federation. The date of establishment or date of founding of an Institution is the date on which that institution chooses to claim as its starting point For-profit schools are Educational institutions that are run by private profit-seeking Companies or Organizations, selling education to those who want to University president is the title of the highest ranking officer within a University, within university systems that prefer that appellation over other variations such as Chicago (ʃɪˈkɑːgoʊ is the largest City by population in the state of Illinois and the American Midwest of the United States. The State of Illinois ( roughly ill-i-NOY is a state of the United States of America, the 21st to be admitted to the Union. The United States of America —commonly referred to as the [1] , American Institute of Wine and Food, Career College Association, Chicago Chamber of Commerce, Food Educator Network International, Illinois Restaurant Association, International Association of Culinary Professionals, National Association of Student Financial Aid Administrators, National Restaurant Association, Retail Bakers’ Association, River North Association, World Association of Chefs Societies. [2] |
| Website: | The Cooking and Hospitality Institute of Chicago |
The Cooking and Hospitality Institute of Chicago (CHIC), an affiliate of Le Cordon Bleu, was founded in 1983. A website (alternatively web site or Web site, a back-construction from the Proper noun World Wide Web) is a collection of Web pages Le Cordon Bleu ( French for " Blue ribbon " is the world's largest hospitality education institution with over 22000 students and a presence in 20 countries The school is accredited by the Higher Learning Commission and is located in Chicago, Illinois. Chicago (ʃɪˈkɑːgoʊ is the largest City by population in the state of Illinois and the American Midwest of the United States. CHIC offers an Associate of Applied Science degree and Certificate Program in Le Cordon Bleu Culinary Arts and an Associate of Applied Science degree in Le Cordon Bleu Pâtisserie and Baking. Baking is the technique of prolonged Cooking of Food by dry heat acting by conduction, and not by radiation, normally in an Oven, [3]
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History
The Cooking and Hospitality Institute of Chicago was founded in May of 1983. The school was designed to prepare students for careers in the culinary arts. Culinary art is the Art of Cooking. The word "culinary" is defined as something related to or connected with cooking or Kitchens A culinarian Linda Calafiore, a successful cook, established the school using traditional European teaching methods. [3] Since its opening, the school has had thousands of graduates, many of whom went on to work in restaurants around the nation.
The school expanded in 1989 and received degree-granting authorization in 1991. The Cooking and Hospitality Institute of Chicago was acquired on February 1, 2000, by the Career Education Corporation. In June of 2000, the school became affiliated with Le Cordon Bleu. Le Cordon Bleu ( French for " Blue ribbon " is the world's largest hospitality education institution with over 22000 students and a presence in 20 countries The Higher Learning Commission accredited CHIC in 2003.
The campus was again expanded in 2004. Due to demand for the Le Cordon Bleu Program, additional kitchen space was required. Le Cordon Bleu ( French for " Blue ribbon " is the world's largest hospitality education institution with over 22000 students and a presence in 20 countries Five new industry-current kitchens were built, along with two classrooms and a modern computer lounge. [3]
Academics
- Culinary Arts
The Cooking and Hospitality Institute of Chicago offers an Associate of Applied Science degree and Certificate programs in Le Cordon Bleu Culinary Arts that combine French methods with modern American practices. [2]
- Pâtisserie and Baking
The school offers an Associate of Applied Science degree in Le Cordon Bleu Pâtisserie and Baking that can lead to an entry-level position as a pastry cook or bread shaper. Baking is the technique of prolonged Cooking of Food by dry heat acting by conduction, and not by radiation, normally in an Oven, This article describes Pastry in food For the Distributed Hash Table system see Pastry_(DHT. Bread is a Staple food prepared by Baking a Dough of Flour and Water. [2]
Admissions
Prospective students should apply for admission at the Cooking and Hospitality Institute of Chicago as soon as possible. Chicago (ʃɪˈkɑːgoʊ is the largest City by population in the state of Illinois and the American Midwest of the United States. All students must complete a personal interview and application form. Along with the application, students must send transcripts, financial aid forms and application fee. Applicants must also possess a high school diploma or equivalent. A high school diploma is a Diploma awarded for the completion of High school. International students are encouraged to apply. [3]
Campus
The Cooking and Hospitality Institute of Chicago is located at 361 W. Chestnut in Chicago, Illinois. Chicago (ʃɪˈkɑːgoʊ is the largest City by population in the state of Illinois and the American Midwest of the United States. The school is separated by the “North Campus” and the “South Campus. ” The “North Campus” consists of a brick building that is close to public transportation, expressways and airports. The “South Campus” is located nearby at 820 North Orleans. [3]
The school houses 13 industry-current kitchens, 14 classrooms, a library, student lounge, computer lab, tutoring center and café.
Organizations
The Cooking and Hospitality Institute of Chicago offers students the opportunity to participate in several clubs and organizations. An organization (or organisation &mdash see spelling differences) is a social arrangement which pursues collective goals which controls its own performance and [3] These clubs include:
- Bread Guild - Hosted by Chef Tom Beckman
- Cellar Club
- Competition Team
- Dining Out Club
- Knowledge Bowl
- L’Atelier du Patissier
- Literary Journal - Entre Amis
- Professional Colloquium
- Student Activity Club
- Student Newspaper - CHIC Bleusletter
Accreditation
The Cooking and Hospitality Institute of Chicago is accredited by The Higher Learning Commission[4]and a member of the North Central Association. The Higher Learning Commission is part of the North Central Association of Colleges and Schools.
Resources
- ^ http://www.acfchefs.org/Content/Education/Accreditation/PostSecondary/postsecondary.htm#IL Accredited, American Culinary Federation website]
- ^ a b c http://catalog.careered.com/catalogs/32/catalog.pdf Affiliations, catalog. careered. com website]
- ^ a b c d e f Cooking and Hospitality Institute of Chicago website,
- ^ Accreditation, The Higher Learning Commission website
External links
Cooking and Hospitality Institute of Chicago website
The Higher Learning Commission
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