Chicago culinary school

If you ever thought all those mouth-watering delicacies are meant just for the luxuries your palate often wants to indulge in, you need to do some serious rethinking! Don't your eyes feast on those delicacies Won't the soft music playing in the background sooth your ears, especially with the Sizzlers around Well, hasnt our life become much easier and enjoyable because of an industry bent upon soaking us in comforts or luxuries

You will probably see hundreds of thousands of magicians behind those delicacies and a battalion of schools for whom/which food and hospitality industry means LIVELYHOOD...& much more too! Ha! it's their LIFE!

Culinary Schools

Why & For Whom :

The programs in the field of culinary arts are meant for all those who have a passion for cooking. They are also meant for those who are already a part of the industry; but want to upgrade their skills to enable themselves to move up the value chain. Unless one is passionate about his/her profession, theres no room for excellence, right And, its all the more true for professionals in the field of culinary arts as one has to be willing to take the rigours the profession demands. Interested candidates may click on the following link, which connects to an interesting article on the topic.

Culinary Schools located across the U.S prepare thousands of students for the hospitality industry every year. Here is a brief account of a leading Culinary School in Chicago, which is consistently pouring in culinary professionals to an all too demanding industry: The Cooking and Hospitality Institute of Chicago.

Cooking and Hospitality Institute of Chicago (CHIC):

Established in 1983, CHIC is affiliated to Le Cordon Bleu, a world renowned institute in culinary arts headquartered in Paris. The CHIC aims to provide training in classic French cooking with state of the art American technology. A Culinary School review website places the CHIC among top culinary schools in the U.S. The institute has accreditations from The American Culinary Federation Educational Institute and The Accrediting Commission of Career Schools and Colleges of Technology.

CHIC offers Le Cordon Bleu accredited programs based on international curriculum in two disciplines:

• Le Cordon Bleu Culinary Arts &

• Le Cordon Bleu Patisserie and Baking

The coursework in both the programs are designed to impart skills in Culinary Arts/ Baking & Pastry and Management. The courses are of 15 months duration. Fresh courses commence 8 times a year. The CHIC provides hands-on experience to its students through CHIC Cafe`, a restaurant run by its students.

The institute has a huge collection of resources like books, periodicals, newsletters, CDs etc. It also has a resource sharing arrangement with other institutions working in the same or related field. The institute houses three state of the art kitchens with walk-in refrigerators, automatic dishwashers etc. The institute provides assistance in placement of its students and alumni alike. Students also get assistance from the placement cell in case theyre willing to take up a part-time job while theyre studying.

The institute has entered into agreement with other institutions in the region for transfer of credit to or from the institute.

Eligibility

High School Graduation or a GED is the criteria for eligibility. Applicants must possess good English and Math scores and must possess documents to prove the same. Otherwise, ACT or SAT scores may be necessary. Applicants, especially international applicants may have to fulfill certain additional requirements like course placement exams. International students are also required to produce TOEFL scores.

The Degree Offered

The CHIC confers Associate of Applied Science (AAS) degree to students who complete the Le Cordon Bleu accredited programs. The objective of the curriculum in the program is to equip the students with technical skills, theoretical knowledge and practical experience to thrive in a highly competitive industry. AAS degree enables a person to gain an entry into the food industry at entry-level or middle-level.

Fee Structure

A fee of approximately $39,000/- covers the entire course. An additional $3600/- (approx) of expenses may be incurred on books, uniforms, activities and other supplies.

Financial Aid and Scholorships

Federal Aids listed below can be availed by eligible students:

• Federal PLUS loan

• Federal Pell Grants

• Federal Supplementary Educational Opportunity Grants

• Federal Stafford Student Loans

• Federal Work-Study Program

Scholarships in the range of $500/- to $10,000/- may be availed from various Institutions and Industries by eligible candidates. They include:

• Career College Associations Imagine America Scholarship

• Nancy Abrahams Academic Excellence Scholarship

• The Educational Foundations ProMgmt Scholarship

• Scholarship from James Beard Foundation

• Scholarship from the Illinois Restaurant Association

• Scholarship from the National Restaurant Association

Non-governmental loans are also made available by private operators.

Opportuinities for Higher Education

Associate of Applied Science graduates become eligible for an accelerated entry into Le Cordon Bleus Classic Cycle Program at one of their international campuses located in London, Mexico City, Ottawa, Paris or Sydney. Le Cordon Bleu International Cuisine or Pastry Diploma or the Grand Diploma from these campuses can be completed in about 12 weeks and 18 weeks respectively.

About Le Cordon Bleu

Established in 1895, Le Cordon Bleu has become a hallmark of quality in Culinary Arts education. In association with its educational partners, it has its presence in over 15 countries. Its 28 international schools train over 18000 students every year, who form the creamy layer in the industry worldwide. The Degrees or Diploma offered by Le Cordon Bleu are highly acclaimed world over. The master chefs of Le Cordon Bleu participate in over 50 international level competitions annually. They have been recipients of some of the most prestigious prizes and awards that the industry confers. Le Cordon Bleu is an active member in many culinary and cultural associations. It is also in the business of publishing quality cookbooks. In North America, Le Cordon Bleu has partnered with 13 institutes to impart culinary and also management (through its HRM programs) skills to culinary enthusiasts in the region. Le Cordon Bleu North America (LCBNA) publishes newsletters named Ingredients every summer and winter.

For all those who dare to be on the backstage of an industry thats always associated with glitter and glamour, the Cooking and Hospitality Institute of Chicago could be a stepping stone to success.

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