This Chicago culinary school offers students traditional cooking techniques, combined with innovative and modern representations of global cuisine. Le Cordon Bleu has both a supportive and creative community that allows new culinary students the ability to experiment with skills they have previously acquired and to learn how to enhance their cooking competencies in a variety ways (for example, through coursework and field practice). The school is staffed by experienced chef instructors and offers both an Associate Degree in Applied Science and a Certificate in Le Cordon Bleu Culinary Arts.
Kendall College's programs focus on turning cooking creativity into marketable professional skills. The institution offers a variety of hands-on instruction classes and provides students with strong, innovative culinary, business management, and communication skills. Kendall's culinary faculty teach students in renovated, commercial kitchens and restaurants so that they can gain real-world experience in the culinary field. Kendall's alumni have obtained prominent positions in the food services industry throughout the Chicago area. Kendall College offers a Bachelor's of Arts in Culinary Arts and an Accelerated Associate's in Culinary Arts degree.
The Institute of Culinary Arts within Robert Morris University offers students the opportunity to study within an accredited program. Students become equipped with the skills, foundation, and hands-on experience necessary to succeed in the culinary industry. Courses focus on not only culinary technique, but also critical thinking and analysis, which are skills a chef must have in order to become managers or leaders within a restaurant, hotel or business setting. The school offers a Bachelor of Professional Studies in Advanced Culinary Arts, a Bachelor of Business Administration with a concentration in Hotel and Hospitality Management, and an Associate of Applied Science Degree in Culinary Arts.
In the culinary arts programs at The Illinois Institute of Art, students have the opportunity to gain experience in the kitchen while studying the business front in kitchen management, nutrition, costs, sanitation and safety, and menu management. Students lean how to produce food quickly, efficiently, and deliciously. Students can elect to study under the Associate Degree in Culinary Arts concentration and be prepared to become entry-level line cooks and kitchen managers. In addition, students can chose to study under the Bachelor of Culinary Management program and be prepared for careers as preparatory cooks, line cooks, and assistant food managers.