 Our students can develop a focused, theoretical foundation and learn essential technical skills that can be applied to the finest European and North American culinary traditions, methods, and industry-current technologies. Take the first step towards pursuing your goals by coming to Le Cordon Bleu College of Culinary Arts Chicago (formerly The Cooking and Hospitality Institute of Chicago). Learn more.
Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts
Their AAS program combines coursework in three areas: culinary, baking and pastry, and management, including over 450 Le Cordon Bleu proficiencies. This spectrum of learning creates a broad, yet thorough experience, complete with theoretical foundations and technical skills. Graduates of the AAS program are prepared for a variety of positions in any food service operation. Click here to learn more.
Associate of Applied Science Degree (AAS) in Patisserie and Baking
This program has been designed for persons with either minimal baking and pastry skills or those seeking to complement their knowledge with sound academic credentials. The patisserie and baking program will be available to recent high school graduates, post baccalaureates, and career change individuals. Click here to learn more. |
