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361 W Chestnut
Chicago, IL 60610
p. 312-944-0882
w. www.chefs.edu/chicago

Le Cordon Bleu College of Culinary Arts-Chicago

Le Cordon Bleu College of Culinary Arts-Chicago Rating: 5.0/5 (6 votes)

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Academics

While many college environments may have more of a focus on classrooms where reading and writing are more commonplace than, say, fire, The Cooking and Hospitality Institute of Chicago is not most classrooms. A premiere learning institute dedicated both to the culinary arts as well as the hospitality industry in general, the school offers its students Associate of Applied Science degrees in Le Cordon Bleu Culinary Arts and Patisserie and Baking, as well as numerous certificate programs. Students interested in hospitality management can also earn a Bachelor of Arts degree.

Founded in 1983, the school is associated with Le Cordon Bleu and was established by an acclaimed and successful cook whose curriculum heavily relies on encouraging the exploration and implementation of traditional European methods in both cooking and baking. A private school affiliated with numerous cooking and hospitality-related associations, students frequently head out into the world of cooking and baking immediately after completing their coursework, if not before. Students often find employment not just at the finest restaurants and bakeries in Chicago, but in all of the United States.

The affiliation with Le Cordon Bleu has assisted The Cooking and Hospitality Institute of Chicago in gaining a significant level of prestige. In place of traditional academics, courses are tailored to a hands-on learning experience that prepares students for what their real-world environments will be like, whether in restaurant kitchens, hotel lobbies, or prestigious bakeries.

Most Popular Fields of Study

Unique Programs

Most of the courses of study at The Cooking and Hospitality Institute of Chicago would qualify as unique programs in that, unlike other traditional collegiate settings, courses of study work a little bit differently here. The school’s hospitality and restaurant management program provides a mixture of classes in practical management and the special needs of running a restaurant, including courses in hospitality business law, wine studies, food and beverage management, and other business oriented classes.

An even more hands-on program, the Patisserie and Baking Program draws on classic baking and pastry techniques and offers students hands-on classes where they learn from master chefs how to bake a variety of different dessert items and breads. Special classes on classic European pastries, creating only chocolate, and artisan bread production emphasize the necessity to develop proficiency in baking. Classes are frequently intensive and comprehensive, with students working in the school’s restaurant, apprenticing around Chicago, and even applying for career-launching jobs the minute that school is complete.

A less specialized program focuses on all sorts of cuisines worldwide is the Culinary Arts Program, where instead of a regular classroom, students spend most of their time in the kitchen or the school’s state-of-the-art kitchen labs. Whether it’s classical cooking methods, special technological advances, or food science, many skills are learned and perfected through hours of diligent coursework. Whether it’s conquering the latest chic ethnic cuisine or making a perfect homemade pasta, students learn valuable skills that put them in demand in kitchens around the country.

Admissions

As a small and highly specialized school, The Cooking and Hospitality Institute of Chicago requires a little bit more in the way of admissions than simply filling out an application. Students are expected to complete a personal interview, too, which allows the admissions department to better understand where the student’s interests lie and which course of study would be the most effective.

International students must provide proof of their proficiency in English, through any number of English proficiency assessment tests, such as the TOEFL. All applying students must also provide their high school transcript, high school diploma or G.E.D., and a completed application. Interviews are scheduled after the written application is received.

Financial Aid

Financial aid is available to most students who choose to attend The Cooking and Hospitality Institute of Chicago, either through the form of school-sponsored scholarships or need-based financial aid. A number of special scholarship competitions are also open to students who need some assistance with paying for school.

Among the scholarship competitions are the Future Chef of America Competition, the Le Cordon Bleu Culinary Market Basket, and the Le Cordon Bleu Pastry Market Basket. The Future Chef of America Competition provides over $250,000 in scholarship money for students. High school seniors submit essays on why they want to be the next future chef of America, with the top ten finalists competing in a cook-off where they use the assigned ingredients. First place is $10,000 towards school. Second place is $5,000 and third place is $2,500.

The Culinary Market Basket and Pastry Market Basket competitions are very similar, with first place in those scholarship contests netting students $2,500, second place worth $2,000, and third place $1,500. From all of the essays describing why the applicants want to be a chef, ten finalists then compete in a cook-off.

For more traditional forms of financial aid, students can schedule meetings with the Financial Aid office for any additional help, including help with FAFSA applications.

Student Financial Aid Details

Ranks 1099th for the average student loan amount.
Secrets to getting the best scholarships and financial aid in Illinois.

Students

Students at The Cooking and Hospitality Institute of Chicago come from a number of different backgrounds and age groups. In addition to a large number of students straight out of high school, there are also a number of people who are going back to school to perfect their skills in different areas.

A number of clubs and organizations exist on campus for students to get further involved in their education. Some of the most popular are the Cellar Club, the Bread Guild, L’Atelier du Patissier, and CHIC Bleusletter, the school’s newspaper.

Student Enrollment Demographics

Information Summary

Ranks 91st in Illinois and 2802nd overall
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Contributed Photos

Institute Chef, Darius :: Le Cordon Bleu College of Culinary Arts-Chicago Lecture Classroom :: Le Cordon Bleu College of Culinary Arts-Chicago

Campus Crime Statistics

  Incidents per 100 Students
Aggravated assault N/A N/A
Murder & Non-Negligent Manslaughter N/A N/A
Rape N/A N/A
Robbery 1 0.07
Arson N/A N/A
Burglary N/A N/A
Larceny N/A N/A
Vehicle theft 2 0.14
Arrest 1 0.07

Local Crime Statistics

  Incidents per 100 People
Aggravated assault 12,408 0.46
Murder & Non-Negligent Manslaughter 431 0.02
Forcible Rape N/A N/A
Robbery 13,975 0.52
Arson N/A N/A
Burglary 26,420 0.98
Larceny 72,373 2.68
Vehicle theft 19,446 0.72

Demographics – Main Campus and Surrounding Areas

Reported area around or near Chicago, IL 60610
Surrounding communityLarge city (inside urban area, pop. over 250,000)
Total Population47,513 (47,513 urban / N/A rural)
Households28,638 (1.61 people per house)
Median Household Income$51,294
Families8,301 (2.73 people per family)

Carnegie Foundation Classification

Associate's — Private For-profit
UndergraduateAssociates
GraduateN/A
Undergraduate PopulationHigher full-time two-year
EnrollmentExclusively undergraduate two-year
Size & SettingSmall two-year

General Characteristics

Title IV EligibilityParticipates in Title IV federal financial aid programs
Highest offeringAssociate's degree
Calendar SystemOther academic year
Years of college work requiredN/A
Variable Tuition
Religious AffiliationN/A
Congressional District1707

Special Learning Opportunities

Distance LearningN/A
ROTC — Army / Navy / Air Force  —   /   / 
Study Abroad
Weekend College
Teacher Certification

Student Tuition Costs and Fees


Ranks 3198th for total cost of attendance
  In District In State Out of State
Effective as of 2014-09-19
FT Undergraduate Tuition $12,910 $12,910 $12,910
FT Undergraduate Required Fees N/A N/A N/A
PT Undergraduate per Credit Hour N/A N/A N/A
FT Graduate Tuition N/A N/A N/A
FT Graduate Required Fees N/A N/A N/A
PT Graduate per Credit Hour N/A N/A N/A
Total Cost of Attendance — On-Campus $13,238 $13,238 $13,238
Total Cost of Attendance — Off-Campus w/out Family $22,247 $22,247 $22,247
Total Cost of Attendance — Off-Campus with Family $16,346 $16,346 $16,346

Student Tuition Cost History and Trends

Prior year cost comparison
  In District In State Out of State
Published Tuition & Fees $15,776 $12,912 $15,776 $12,912 $15,776 $12,912
  Cost (regardless of residency)
Effective as of 2014-09-19
Books & Supplies $300 $330
On-Campus – Room & Board N/A(N/C)
On-Campus – Other Expenses N/A(N/C)
Off-Campus w/out Family – Room & Board $5,719(N/C)
Off-Campus w/out Family – Other Expenses $3,227 $2,905
Off-Campus with Family – Room & Board $3,227 $2,905

Admission Criteria

 = Required,   = Recommended,   = Neither required nor recommended
Open Admissions
Secondary School GPA / Rank / Record N/A /  N/A /  N/A
College Prep. CompletionN/A
RecommendationsN/A
Formal competency demoN/A
Admission test scoresN/A
TOEFLN/A
Other testsN/A

Admission Credits Accepted

Dual Credit
Life Experience
Advanced Placement (AP)

Student Services

Remedial Services
Academic / Career Counseling
PT Cost-defraying Employment
Career Placement
On-Campus Day Care
Library Facility

Student Living

First-time Room / Board Required
Dorm CapacityN/A
Meals per WeekN/A
Room FeeN/A
Board FeeN/A

Student Completion / Graduation Demographics

 
Total 239 157 22 2 292 170 900
Baking and Pastry Arts/Baker/Pastry Chef 44 41 2 68 41 198
Culinary Arts/Chef Training 195 116 20 2 224 129 702

Faculty Compensation / Salaries

Ranks 3123rd for the average full-time faculty salary.
Effective as of 2014-09-20
Tenure system N/A
Average FT Salary $53,116 ($52,790 male / $40,992 female)
Number of FT Faculty 21 (16 male / 5 female)
Number of PT Faculty 32
FT Faculty Ratio 0.7 : 1
Total Benefits N/A

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