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The Cooking and Hospitality Institute of Chicago
The Cooking and Hospitality Institute of Chicago was established in 1983
to combine classical cooking techniques with leading-edge technology. The
resulting culinary program has been highly successful in education leading-edge
culinary arts professionals.
The associate of Applied Science Degree in Le Cordon Bleu Culinary Arts
(AAS) combines coursework in three areas: baking, culinary, pastry, and
management, including over 450 Le Cordon Bleu proficiencies. This spectrum
of culinary education creates a broad, thorough experience of with theoretical
culinary foundations and technical cooking skills.
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The Cooking and Hospitality Institute of Chicago
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