Q. How well does the School of Culinary Arts at Kendall College prepare its graduates?
A. Kendall graduates must complete at least 94 quarter-hours of credit and more than 1,000 hours of classes before graduating, including business management courses and at least one three-month or six-month intensive internship at a Kendall-approved venue.
Q. What kind of career opportunities can I expect when I graduate?
A. Our Culinary Arts students have never had problems finding employment in the growing foodservice industry. Kendall's culinary alumni can be found working in the most prestigious restaurants, hotels, and corporations in Chicago and across the country. Take a minute to look at Chicago's Kendall Connection.
Q. Where do students complete their internships?
A. Kendall students intern just about everywhere, including Everest, the Food Network, Hotel Sofitel, Kraft Foods, Le Titi de Paris, Patisserie, The Signature Room, Drake Hotel, Tru, and Wolfgang Puck’s, to name just a few.
Q. What positions did your instructors hold before teaching at your institution?
A. Kendall instructors come from programs and countries spanning the globe. All faculty have at least 10 years of hands-on experience in the field as well as formal culinary training. They must pass a rigorous practical exam judged by the other faculty before approval.
Q. What is the student-to-faculty ratio in the culinary school?
A. Typically, you will find nine students to one instructor. Virtually every class is limited to 20 students, but often there are even fewer, enabling very personalized, hands-on instruction.
Q. Does the school offer financial aid?
A. Not only are we accredited to provide state and federal funds, such as MAP and Pell Grants, but we also offer a myriad of merit-based scholarships as well as affiliate awards, such as FCCLA, VICA, ProStart, and CCAP Scholarships. Approximately 87% of our current students receive financial aid.
Q. Why should I choose Kendall’s School of Culinary Arts?
A. Kendall has seasoned instructors, state-of-the-art culinary facilities, intimate class sizes, more hands-on kitchen time, intensive internship requirements, and a very comprehensive curriculum—plus, Kendall lets you use the world-class city of Chicago as your “laboratory” of learning. Highly regarded in both the academic and culinary worlds,
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.