| 翻訳と辞書 |
| Cooking and Hospitality Institute of Chicago ： ウィキペディア英語版 |
Le Cordon Bleu College of Culinary Arts in Chicago
Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as ''The Cooking and Hospitality Institute of Chicago'') was founded in 1983. The school is accredited by the Higher Learning Commission and is located in Chicago, Illinois. The school offers an Associate of Occupational Studies degree and Certificate Program in Le Cordon Bleu Culinary Arts and an Associate of Occupational Studies degree in Le Cordon Bleu Pâtisserie and Baking.〔(Le Cordon Bleu College of Culinary Arts in Chicago )〕
== History ==
Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in May 1983. The school was designed to prepare students for careers in the culinary arts. Linda Calafiore, a successful cook, established the school using traditional European teaching methods.〔(Le Cordon Bleu College of Culinary Arts in Chicago website, About Us page. )〕 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 school became affiliated with Le Cordon Bleu. The Higher Learning Commission accredited the school in 2003.
The campus was again expanded in 2004. Due to demand for the Le Cordon Bleu Program, additional kitchen space was required. Five new industry-current kitchens were built, along with two classrooms and a modern computer lounge.〔(Le Cordon Bleu College of Culinary Arts in Chicago 2007-2008 Catalog, pg. 7. )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Le Cordon Bleu College of Culinary Arts in Chicago」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|