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Special Hospitality 1ST Newsletter Report
“Schools Of Hospitality”
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Information provided here furnished by staff personnel or faculty member of the representative schools listed. Listings presented are, as submitted. The listings are by no means inclusive. We appreciate those who do make the effort to contact us and are pleased to pass along their information.

Washburne Culinary Institute – Culinary Arts – Chicago, IL
Washburne Culinary Institute is the oldest culinary school in the country with 71 years of success stories including Jimmy Bannos, Executive Chef/Owner, Heaven on Seven Restaurants; John Meyer, Owner, B.J.’s Market and Bakery; Freddy Sanchez, Executive Chef/Partner, Adobo Grill Restaurants. In celebration of the 70th anniversary, Washburne unveiled their new kitchens at 740 W 63rd Street. The facilities include six teaching kitchens, a wine room, pastry shop and fine dining restaurant, Sikia. In addition, Washburne’s highly rated restaurant at the South Shore Cultural Center, The Parrot Cage, continues to provide real world training for our students.

In addition to working in one of the school’s restaurants, students also have the opportunity to learn volume food preparation by working on catering events as the school is a designated South Shore Cultural Center caterer and the only caterer for a 380 seat catering operation at the new campus.

Washburne offers both certificate and degree programs in culinary arts and baking and pastry. Since Washburne is part of City Colleges of Chicago, tuition and fees for our professional programs are less than 1/3 of the cost of other culinary colleges for residents of the City of Chicago. The entire associate degree in culinary arts is $14,277, while the baking and pastry is $13,140. That includes all culinary books, uniforms and knife or pastry kit. 

Basic and advanced certificate programs in both areas are also available. The one semester basic certificate is $3,877 for culinary arts and $3,811 for baking and pastry. The three semester advanced certificate is $10,493 for culinary arts and $9,517 for baking and pastry. 

For academic year 2008-09, an additional $186.99 per credit hour is charged for out-of-district students and an additional $234.89 per credit hour is charged for out-of-state students.

Registration is available now and fall classes start August 25, 2008. There is ample free parking and the campus is easily accessible by public transportation. There is a Green Line El stop right on campus and several bus lines run to the campus.

The new facilities also offer incubator kitchens for rent for caterers, personal chefs, research chefs, food photographers and other foodservice professionals.

Continuing education classes are open to the public and take place at South Shore Cultural Center, 7059 S. South Shore Boulevard on Wednesdays and Saturdays and cost $45 for a four hour hands-on class. There are discounts available for multiple class packages. For information on continuing education classes call 773-602-5487.

The Washburne Culinary Institute, through Kennedy-King College, is accredited by the North Central Association of Colleges and Schools and is approved by the Illinois Community Colleges Board and the Illinois Office of Education, Department of Adult, Vocational and Technical Education.

For information on any of these programs, to schedule a visit or meet with an admissions person, please call 773-602-5466, email rpurwin@ccc.edu or visit our website at kennedyking.ccc.edu/washburne.

Those not included may request submittal details by e-mail to: schools@hospitality-1st.com and a quick posting guideline will be returned via plain text e-mail.

“Service of Hospitality 1ST and Subscribing Members”
Placement Dates: Open

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