Cooking and Hospitality Institute

The Cooking and Hospitality Institute 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. As soon as the first students graduated, they were employed at major hotels and restaurants. To date, The Cooking and Hospitality Institute has graduated thousands of professional cooks, bakers, and aspiring chefs who are now staffing some of the most prestigious restaurants.

Have you ever wanted a career where you can travel anywhere in the world and change career title over 38 times without having to be retrained? If this is the path for you The Cooking and Hospitality Institute of can provide you with the necessary skills training and confidence to have many different career opportunities over a lifetime.

Associate Degree program in Le Cordon Bleu Culinary Arts combines coursework in three areas: culinary, baking and pastry, and management, including over 450 Le Cordon Bleu proficiencies. You can learn skills that can be applied in variety of positions in food service operations from prep cooks to personal chefs.

Request More Information

Through the Le Cordon Bleu Patisserie & Baking program, you will have the opportunity to master the theories and techniques of the culinary profession. You will acquire the creativity, flexibility and innovative thinking imperative to a successful career in this competitive field.Program is to provide students with the opportunity to learn the theories and techniques of the profession.

Request More Information