The Cooking and Hospitality Institute of Chicago was founded in May of 1983 by Linda Calafiore, a passionate cook who wanted to share her love of great food. The food service community responded with enthusiasm. In June of 2000, The Cooking and Hospitality Institute of Chicago was invited to become affiliated with Le Cordon Bleu, one of the world's best known culinary education programs. Le Cordon Bleu continues to monitor and train the faculty to ensure that the curriculum is being delivered, and the spirit of Le Cordon Bleu is being communicated.

Associate of Applied Science in Le Cordon Bleu Culinary Arts:
The objective of the Le Cordon Bleu Culinary Arts program is to give students the expertise necessary to enter the food service industry in entry to mid-level positions. Students can be prepared for a variety of positions in food service operations from prep cooks to personal chefs. Our program combines coursework in three areas: culinary, baking and pastry, and management. Students have an opportunity to gain real-world experience at our student-run restaurant.

Associate of Applied Science in Le Cordon Bleu Patisserie and Baking:
The objective of the Le Cordon Bleu Patisserie and Baking program is to provide students with the opportunity to learn the theories and techniques of the profession. Graduates should be prepared for high volume baking production or for positions at establishments with an in-house baking and pastry operation. Creativity, flexibility and innovative thinking is encouraged.

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