WASHBURNE CULINARY INSTITUTE IS PART OF KENNEDY-KING COLLEGE, ONE OF THE CITY COLLEGES OF CHICAGO.

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1 WASHBURNE CULINARY INSTITUTE IS PART OF KENNEDY-KING COLLEGE, ONE OF THE CITY COLLEGES OF CHICAGO.

2 HANDS-ON TRAINING, REAL-WORLD OPPORTUNITIES A core component of the Washburne Culinary Institute curriculum is the hands-on experience our students gain in Washburne-operated enterprises. The real-world training ensures our graduates are prepared to work in Chicago s most successful culinary and hospitality establishments immediately upon graduation. Sikia Located at the Washburne headquarters at Kennedy-King College campus, Sikia offers global cuisine in a contemporary dining atmosphere. Every dish is prepared and served by Washburne students honing their front-of-the-house and back-of-thehouse skills. Washburne Café at the Fountain Adjacent to the Buckingham Fountain in Grant Park, the Washburne Café at the Fountain offers a seasonal menu prepared and served by Washburne students from Memorial Day through mid-october.

3 The Washburne Tradition Washburne Culinary Institute, one of the oldest culinary schools in the nation, marries the latest culinary techniques with hands-on training and real-world experiences. The Washburne tradition produces culinary graduates who are well-rounded and prepared with the skills to work in Chicago s most successful restaurants. The Culinary and Hospitality sector is an enormous industry in America, employing tens of millions of people. From the smallest neighborhood restaurant to the most luxurious metropolitan hotels, skilled chefs, caterers, and hospitality personnel are needed to provide guests and diners with exceptional food and lodging. If you have a passion for cooking, baking, or organizing staff and events, the City Colleges of Chicago Culinary Arts and Hospitality program may be a good fit for you. 2

4 Certificate & Degree Pathways We offer a range of certificate and degree programs to build your qualifications and career. Earn a basic certificate in as little as three months, an advanced certificate in nine months, and an associate s degree in less than two years.* BASIC CERTIFICATE ADVANCED CERTIFICATE A.A.S. DEGREE BAKING & PASTRY ARTS CULINARY ARTS HOSPITALITY MANAGEMENT (COMING IN FALL 2014) *Based on full-time course loads.

5 From College to Career Job stability and career advancement are the standard in the thriving culinary arts and hospitality industry. In the last five years alone, job growth for the industry has outpaced employment trends across most industries. Learn about Culinary Arts and Hospitality career opportunities at: 4

6 Become One of our Successful Graduates THESE ARE SOME OF THE MANY TALENTED INDIVIDUALS WHO RECEIVED THEIR CULINARY TRAINING AT WASHBURNE. Jimmy Bannos / Executive Chef & Owner HEAVEN ON SEVEN RESTAURANTS Margarita Challenger / Executive Chef & Owner GUANAJUATO AND EVEREST BURGER AND BAKERY James Dragatsis / Chef & Owner MARIGOLD RESTAURANT Mark Facklam / Culinary Director THE INTERNATIONAL CULINARY SCHOOL AT THE ILLINOIS INSTITUTE OF ART John Gatsos / Executive Chef TAVERN ON RUSH Jim Kallas / President, Midwest Region EUREST DINING SERVICES Mary Beth Liccioni / Owner & Manager LES NOMADES Heng Lim / Cheese Buyer WHOLE FOODS MARKET Michael McGreal / Department & Chair, Culinary and Hospitality Management JOLIET JUNIOR COLLEGE John Meyer / Executive Chef & Owner BJ S MARKET AND BAKERY Keith Morris, Mark Soltis, Katy Walsh / Culinary Arts Teachers CHICAGO PUBLIC SCHOOLS Mary Sue Milliken / Chef & Restaurateur Cookbook Author, TV Personality, and Top Chef Masters, Season 3 Larry Raymond / Creator SWEET BABY RAY S BBQ SAUCE Porfirio Robles / Executive Chef DRINKER BIDDLE & REATH Freddy Sanchez / Executive Chef & Partner ADOBO GRILL RESTAURANTS David Siano / Executive Sous Chef HORSESHOE CASINO John State / Executive Chef & Partner SEASON 52 RESTAURANT Audrey Triplett / Executive Chef GIBSON S STEAKHOUSE Reymundo J. Villalobos / Chef de Cuisine TABLE FIFTY-TWO Kocoa Winbush / Owner KOCOA S KITCHEN Brian Wright / Corporate Chef ROSEBUD RESTAURANTS

7 About City Colleges Founded more than 75 years ago, Washburne Culinary Institute is one of the oldest culinary schools in the nation. Headquartered on 63rd and Halsted on the City Colleges of Chicago Kennedy-King campus, Washburne provides students with the latest culinary techniques, along with essential hands-on experience to ensure they are equipped to work in Chicago s most successful restaurants, hotels, private clubs, and other culinary establishments. Washburne Culinary Institute is one of City Colleges of Chicago s College to Careers sites, where we are working with industry leaders to ensure our curriculum will provide students with the skills that are most important and valuable in the working world. Some of our College to Careers partners include: Hyatt Hotels and Resorts InterContinental Chicago Aramark Rome s Joy Catering Jimmy Bannos, a Washburne alumnus who owns Heaven on Seven and the Purple Pig restaurant 6

8 Parrot Cage South Shore Cultural Center 7059 S South Shore Drive ENJOY A MEMORABLE DINING EXPERIENCE AT ANY OF OUR CULINARY ESTABLISHMENTS AND YOU SUPPORT THE STUDENTS AND PROGRAMS OF WASHBURNE CULINARY INSTITUTE AT KENNEDY-KING COLLEGE. Seasonal Summer Lunch Service: Tuesday Saturday Dinner: Wednesday Saturday Sunday Brunch Sikia Kennedy-King College Campus 740 West 63rd Street Open Fall and Spring semesters Wednesday Friday Washburne Café Jackson and Franklin City Colleges of Chicago Headquarters Washburne Café at the Fountain Grant Park, next to Buckingham Fountain Open May mid October Find us on Facebook: /WashburneCulinaryInstituteCCC Washburne Catering washburnecatering@ccc.edu WASHBURNE CULINARY INSTITUTE KENNEDY-KING COLLEGE 740 WEST 63RD STREET CHICAGO, IL 60621