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According to the National Restaurant Association, there are now 878,000 restaurants in the US employing 12 million people, making food service the largest private sector employer in the nation.
The Cooking and Hospitality Institute of Chicago works hard to help active students, graduates and alumni find jobs. We strive to provide employers with the best possible talent available. If you are an potential employer, or looking for students for our externship program, click here for more information.
We offer students part-time job leads, one-on-one resume writing assistance, interviewing workshops, industry networking and access to job postings nationwide.
Our graduates work in every phase of the food world. Many own their own restaurants, inns and catering companies. Some are personal chefs and others work for publications, test kitchens, food processors, canners, bottlers, importers, wholesalers and even wineries. To meet some of our successful graduates, click here.
Externships
The Externship is the capstone event of the culinary education. In order to complete the degree requirements students must work in their field of study. The goal is to assist in the transition from a classroom and laboratory setting to a professional food service environment, and to continue to develop skills that allow students to thrive. Students can choose from a wide variety of interests, including work in restaurants, hotels, baking and pastry shops and catering facilities. Students may also design something to fit their individual career goals, such as food styling or journalism. In the past students have done their externships at such diverse places as Walt Disney World, The Ritz Carlton, Aubriot Restaurant, Trotter’s To Go and Horseshoe Casino.
Accreditation
The Cooking and Hospitality Institute of Chicago is accredited by The Higher Learning Commission and a member of the North Central Association (30 North LaSalle Street, Suite 2400, Chicago, Illinois 60602-2504) www.ncahigherlearningcommission.org.
The Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts is accredited by the ACFF Accrediting Commission.
The Learning Resource Center
The Learning Resource Center carries an extensive collection of culinary references including food history, culture, cuisine, wine, nutrition and numerous cookbooks. Students have access to computers and online research databases that may be used on campus or from home. The computers have Internet and email access. The Learning Resource Center provides study carrels for quiet study.
Student Activities
Ok, so we don't have a football team and marching band. But we do have a variety of clubs and activities for students to choose from. For more information about student activities, click here.
Take the first step towards a pastry or culinary career, contact us today.
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