Founded in 198

Kendall's faculty consists of high-level practitioners who bring experience, talent and discipline to the classroom. Many have worked as chefs or executives for four-star restaurants and hotels around the world.

Kendall College¹s instructional facilities replicate the real world of the restaurant. The seven Demonstration and Professional Kitchens are designed to give students hands-on training and provide chef instructors with flexibility within the curriculum to expose students to a wide range of cooking and baking methods and preparation techniques. 

Kendall students receive a strong foundation in cooking, baking and pastry, nutrition, dining room service and management. Internships, required for all degree programs, offer students relevant work experience outside the classroom. 

Students are also given the opportunity to practice various management and supervisory duties while being taught the importance of critical thinking and total quality management. The Dining Room, the College's instructional dining facility, provides students practical experience in table service and
other front-of-the-house functions. The Dining Room is open to the public while school is in session.

The School of Culinary Arts and Hotel Restaurant Management holds accreditation with the American Culinary Federation. 

Culinary Arts/Associate of Applied Science

Through this program students develop practical skills in a hands-on working environment. Instruction typically involves three steps: lecture/demonstration, skill development, and practical application. 

Students in the Culinary Arts degree program complete an intensive, sequentially-organized curriculum under the direction of certified chef-instructors. This program requires a minimum of seven terms of study: six laboratory-related terms on the Kendall College campus and one term of internship in an approved commercial establishment.

Students who earn their Culinary Arts Associate Degree often continue their studies to earn a Bachelor of Science Degree in Culinary Management or a Bachelor of Arts Degree in Hotel and Restaurant Management. These degrees emphasize the business side of the operation: cost control, management of people, technology and service marketing.

Practical experience is critical to the curriculum. Before graduating, every student completes a three to six-month internship in an establishment that reflects the quality and reputation of our school.

Annually, Kendall graduates four classes of approximately 30 students each. The School of Culinary Arts and Hotel Restaurant Management alumni now exceeds 1,000.

Associate of Arts in Hotel/Restaurant Management

This two-year program prepares students for front of the house positions in hotels, restaurants, and commercial foodservices. 

Bachelor of Arts in Hotel/Restaurant Management

This four-year degree prepares students for supervisory positions as dining room manager, front desk supervisor, and manager of commercial foodservice, event planner and marketing representatives for hotels or hospitality industry vendors. The program emphasizes managerial and communication skills. It also stresses service management and the practical application of financial concepts.

Bachelor of Science in Culinary Management

This four-year program prepares students for supervisory positions from kitchen manager all the way to executive chef. It emphasizes strong culinary skills in all types of cuisine as well as cost control ability. 
Prerequisite: Associate of Applied Science in Culinary Arts 

Bachelor of Arts in Hotel/Restaurant Management with Concentration in Culinary Arts

This four-year and 211 credit-hour program combines the characteristics of the BA and BS program: Communication and managerial skills, culinary knowledge, service management and financial concepts. The general education component of 62 hours facilitates the transition to graduate work. This degree prepares students for managerial positions as assistant executive chef, executive chefs and assistant food & beverage director.
Prerequisite: Associate of Applied Science in Culinary Arts 
Through this program, students gain the skills, knowledge and experience to launch a successful career in the industry. The two-year course of study emphasizes communication skills and technical training. The program includes general education coursework and industry-specific classes, such as front office operations, menu planning and tourism. 

Professional Cookery Certificate Baking and Pastry Certificate

The School of Culinary Arts offers two certificate programs for students who find it more convenient to undertake part-time study in the evening or weekend hours. The certificate programs offer an opportunity to perfect skills in a specialized area (Baking or Cookery) or provide the individual with the basic skills necessary for entry into the food service industry. Students may begin the certificate program several times a year. More than one certificate may be pursued at the same time. Certificates are 24 quarter hours and may be completed in a minimum of four quarters. 

During enrollment in the certificate program, or upon completion, a student may wish to apply for the Associate of Applied Science in Culinary Arts Program. Students may transfer to the degree program during their matriculation at Kendall College.

Kendall College is an inviting residential college situated in a beautiful, tree-lined northern suburb on the shores of Lake Michigan just 30 minutes from downtown Chicago. This ideal location in a major metropolitan area gives students access to significant internships and work experience opportunities. 

Kendall offers students a vibrant college community. The College assigns students academic advisors, provides career counseling, athletic programs, extracurricular activities and clubs.

The School of Culinary Arts offers studies for those preparing for careers in the food service industry. Through this program, students will develop practical skills in a hands-on working environment. Instruction typically involves three steps: lecture/demonstration, skill development, and practical application. 

Students in the Culinary Arts program complete an intensive, sequentially organized program of studies under the direction of certified chef instructors. It requires a minimum of seven terms of study (blocks) completed in sequence, six laboratory-related terms on the Kendall College campus and a one term internship in an approved commercial establishment. 

The instructional facilities replicate the real world of the working chef, and all equipment is of commercial quality. The demonstration and professional kitchens give the students the flexibility to learn a wide range of cooking and baking methods in an environment duplicating commercial kitchens. 

At the end of block five, each student meets with his/her advisor and the Dean of The School of Culinary Arts to select a concentration for the last two terms. These concentrations include:

• Bachelor Track-Prepares students academically to enter a Bachelor degree
  program.
  

• Baking and Pastry-Prepares students for positions in the baking and pastry
  departments of restaurants and hotels, pastry shops, and commercial
  bakeries.
  

• Food and Health-Prepares students for positions in private settings,
  business dining accounts, health care, and senior living facilities.
  

• Catering/Hotel/Restaurant-Prepares students for positions in restaurant or
  hotel kitchens, banquet departments, and catering companies.