Culinary Arts Schools in Chicago

Students will learn essential culinary skills such as knife techniques, flavor profiling, menu development, and international cuisine. The curriculum also covers food safety, sanitation, and hospitality business principles to ensure graduates are well-prepared for careers in restaurants, hotels, catering, and food service management.

With a strong industry network and experienced faculty, the program provides internship opportunities and career support to help students succeed in the culinary field.

This program leads to an associate's degree in applied science and the development of technical and managerial skills. The American Culinary Foundation has accredited it with exemplary status, so graduates will easily be able to pick up certification to set themselves apart from the competition.

For full-time students, the program can be completed in 24 months. The average class size is kept at 14 students per class to ensure an optimal student-teacher ratio and personalized attention.

The program combines classroom and hands-on experiences so that candidates can comfortably learn key topics. By the time they graduate, they will have developed expertise in cooking methods, baking techniques, product ID, purchasing, cost controls, and nutrition, among other things.

The American Culinary Foundation accredits the program.

The school also offers an associate's degree in applied science in culinary arts and food management. This program has an outstanding reputation and boasts partnerships with universities and colleges around the world, leading to smooth transfers.

The curriculum is as comprehensive as it gets, covering topics such as international cuisine, specialty cooking, pastry baking, vegetables, and more. Emphasis is also placed on proper presentation and cost control.