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  2. Le Cordon Bleu College of Culinary Arts in Chicago - Wikipedia

    en.wikipedia.org/wiki/Le_Cordon_Bleu_College_of...

    Since its opening, the school has had thousands of graduates, many of whom went on to work in restaurants around the nation. The school expanded in 1989 and received degree-granting authorization in 1991. Le Cordon Bleu College of Culinary Arts in Chicago was acquired on February 1, 2000, by the Career Education Corporation. In June 2000, the ...

  3. List of colleges and universities in Chicago - Wikipedia

    en.wikipedia.org/wiki/List_of_colleges_and...

    Le Cordon Bleu College of Culinary Arts in Chicago (1983–2017, Chicago) Lexington College (1977–2014, Chicago) Mallinckrodt College (1916–1991, Wilmette), merged with Loyola University Chicago [ 4 ] [ 5 ]

  4. Kendall College - Wikipedia

    en.wikipedia.org/wiki/Kendall_College

    Business programs at Kendall College began in the 1970s. The School of Business was created in 2007. In 1985, the School of Culinary Arts was established. Building on the culinary program, a Bachelor of Arts in Hotel and Restaurant Management was created in 1987. In 2005, the program was revised into a Bachelor of Arts in Hospitality Management.

  5. Category:Cooking schools in the United States - Wikipedia

    en.wikipedia.org/wiki/Category:Cooking_schools...

    Le Cordon Bleu College of Culinary Arts in Chicago; Le Cordon Bleu College of Culinary Arts in Portland; Le Cordon Bleu College of Culinary Arts Las Vegas; Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul; Le Cordon Bleu College of Culinary Arts Scottsdale; Le Cordon Bleu Institute of Culinary Arts – Dallas

  6. This restaurant is student-staffed and will serve an elevated yet practical-to-prepare menu designed by the school’s chef de cuisine. Downtown culinary school’s second restaurant — this one ...

  7. Cooking school - Wikipedia

    en.wikipedia.org/wiki/Cooking_school

    Culinary education in the United States is a fairly new concept in relation to culinary education in Europe. Charles Ranhoffer, chef of the early fine dining restaurant Delmonico's , published a national magazine named "Chef" in 1898 which included one of the first calls to establish a training school for cooks in the United States.

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