"The alumni list of Kendall College reads like a ballot for the James Beard Awards...

BA PROGRAM "I look at teaching like this; be fair, be consistent and constantly demanding. You put on your whites and I will relentlessly push you to meet the standard. I have a reputation for being hard because I won't accept anything less than your best." Chef Elaine Sikorski CEC, CCE Culinary Arts Faculty Formerly Chef at the five-star Le Perroquet

...Michael Maddox, Le Titi de Paris. Jay Lovell, Lovells of Lake Forest. Shawn McClain of Spring and Green Zebra. Kendall is to celebrity chefs what Harvard Business School is to Nobel Laureates in Economics. A gold mine." (NorthShore Magazine, August 2004) Meet Our Alumni

Cultivating Excellence

The nationally acclaimed School of Culinary Arts at Kendall College has been cultivating exceptional culinary professionals since 1985. We are committed to sustaining academic excellence in culinary education while helping you achieve your dreams. Our Bachelor and Associate degree programs are intensive, hands-on, and cutting-edge, designed to sucessfully launch a career in foodservice equipped with superb culinary skills and the equally critical business management and communication skills.

By enhancing our superlative culinary curriculum with business and general education components, Kendall College transcends what many culinary schools can offer. We fully prepare you with the well-rounded education, business acumen, intellectual agility, and professional attitude you need for an enduring career in the Culinary Arts.

B.A. Culinary Arts
A.A.S. Culinary Arts
A.A.S. Culinary Arts (Accelerated)
A.A.S. Baking & Pastry
Certificates

Kendall College’s rigorous culinary degree programs are organized sequentially, requiring a minimum of seven quarters of structred study (excluding the Accelerated AAS program), each with hands-on time in the kitchen. Unlike other culinary schools, our faculty adamantly believes that Kendall’s seven quarter regimen of classes is the minimum needed to develop the culinary skills, techniques and professionalism needed for long term success. Drawing on their extensive industry experience, our faculty has designed our programs to prepare our students to meet and overcome the real world challenges they will face as pivotal people in the foodservice industry. For instance, all  B.A. and A.A.S. students, must complete a unique, intensive Advanced Skills class that puts you to the test by reproducing the stresses of a professional culinary environment with increasing pressure and ever shorter time frames. All students must also pass two comprehensive exams in the first seven quarters to graduate (A.A.S. students) or continue with the program (B.A. students).

As a B.A. student, you will go on to immerse yourself in the cuisines and cultures of Latin and South America, the Mediterranean, and Asia with exciting courses taught by chefs who are natives of those regions. Beyond the culinary arts essentials, you will learn how to plan, build, promote, run, and sustain a flourishing food-related business. When you graduate, you will have the professional skills, attitude, and knowledge needed to succeed in today’s fast-paced culinary business world.

The AAS degree in Culinary Arts is accredited by the American Culinary Federation and Kendall College is fully accredited by the Higher Learning Commission of the North Central Association of Colleges and Schools.