Comparison Table of Culinary Schools in Illinois
| School | Location | Programs Offered | Tuition (Approx.) | Key Highlights |
|---|---|---|---|---|
| Kendall College at National Louis University | Chicago | Associate and Bachelor programs in Culinary Arts and Hospitality Management | $18,000–$25,000 per year | Highly regarded chef faculty, strong industry connections in Chicago |
| College of DuPage | Glen Ellyn | Culinary Arts, Baking & Pastry, A.A.S. and certificate options | $4,800–$6,000 per year (in-district) | Modern culinary labs, continuing education for working students |
| Joliet Junior College | Joliet | Culinary Arts, Baking & Pastry, Hospitality Management | $4,200–$5,500 per year | Hands on labs, community partnerships for internships |
| Illinois Central College | Peoria | A.A.S. in Culinary Arts, Professional Baking | $4,000–$5,200 per year | Strong applied training, local restaurant externships |
| University of Illinois at Urbana Champaign | Urbana Champaign | B.S. in Food Science and Human Nutrition with culinary and foodservice options | $12,000–$16,000 per year (in-state) | Research facilities, food product development and nutrition focus |
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1. Kendall College at National Louis University
Kendall College in Chicago is one of Illinois most recognized culinary institutions, known for chef led instruction and strong industry ties.
The curriculum blends classic technique, contemporary cuisine, and restaurant operations so students leave ready for professional kitchens and hospitality roles.
Students train in professional grade kitchens and gain experience in real service settings, often working alongside visiting chefs and industry partners.
Kendall emphasizes career readiness through externships, networking events, and mentorship from Chicagos restaurateurs and hotels.
Graduates move into roles such as Line Cook, Pastry Chef, Kitchen Supervisor, and Restaurant Manager, or continue into hospitality leadership positions.
Tuition is higher than community colleges, but the schools reputation and employer connections make it a strong option for students seeking an intensive culinary education in a major food city.
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2. College of DuPage
College of DuPage offers a robust Culinary Arts program with options in Baking and Pastry and certificates for specific skill sets.
The program features modern teaching kitchens and emphasizes hands on technique, menu planning, and food safety.
Students gain experience through practical labs and campus culinary operations where they rotate through roles similar to a professional kitchen.
Continuing education and part time schedules make the program accessible for working students and those changing careers.
College of DuPages location near Chicago provides access to internships and externships with restaurants, catering companies, and country clubs across the western suburbs.
With in district tuition among the most affordable in the state, the school is a great value for students seeking quality training without the private school price tag.
3. Joliet Junior College
Joliet Junior College has long served the south and west suburban Chicago region with applied culinary and hospitality programs.
The curriculum covers culinary fundamentals, baking, nutrition, and foodservice operations to prepare students for immediate employment.
Students benefit from hands on labs, community events, and partnerships with local employers that provide externships and part time work opportunities.
The program also prepares students for supervisory roles by including coursework in management, purchasing, and sanitation.
Graduates commonly begin careers as Line Cooks, Bakers, or Catering Assistants and many advance into supervisory positions within restaurants, hotels, and institutional foodservice.
With reasonable tuition and strong local ties, Joliet Junior College is an accessible path into the Illinois hospitality industry.
4. Illinois Central College
Illinois Central College in Peoria offers an A.A.S. in Culinary Arts and focused programs in professional baking.
ICC emphasizes applied learning through busy kitchen labs and catered events that serve both campus and community clients.
Students practice all stations of a professional kitchen and rotate through roles that build skills for both back of house and front of house operations.
Strong relationships with local restaurants, hotels, and healthcare foodservice providers create externship and job placement opportunities for students.
Employers value ICC graduates for their practical experience and readiness to contribute on day one.
The program is a cost effective option for students in central Illinois seeking a hands on culinary education with clear routes into the workforce.
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5. University of Illinois at Urbana Champaign
The University of Illinois at Urbana Champaign is not a traditional culinary school, but its Food Science and Human Nutrition program offers an excellent bridge between culinary practice and food science.
Students study food chemistry, product development, nutrition, food safety, and can apply culinary techniques within those contexts.
This multidisciplinary training prepares graduates for roles in food product development, institutional foodservice, culinary innovation, and nutrition focused careers.
Access to research facilities and industry collaborations gives students exposure to food manufacturing, sensory analysis, and large scale food operations.
Tuition is higher than community college programs but the university offers a strong academic foundation for students who want to combine culinary skills with science and innovation.
For those aiming to work in food development, corporate R&D, or nutrition driven culinary roles, the University of Illinois offers a forward looking education in the state.
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