American Regional Cuisine: Culinary Arts Master Class
June 24 — July 5, 2013
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PROGRAM DESCRIPTION
Rich with influences from around the world and Native Americans, American Regional Cuisine marries gastronomic elements from around the globe with techniques learned in “the New World.”
Students will spend two weeks working with Chef-Instructors in Kendall’s kitchen labs. From American breakfast to Southwestern, New England to Southern Creole, students will be exposed to a gastronomic taste of the United States, culminating in a banquet prepared by the students to highlight their work.
With hand-on immersion in kitchen labs, students will expand their repertoires of recipes to include dishes from both the traditional of American fare to the more modern, including the evolving modernist cuisine, based on the technique of sous vide. Chicago is also known as a leader in sustainability and the farm-to-table movement. Students will examine the impact this has on restaurant and foodservice operations.
Off-campus visits tied to this course include:
- Restaurants of Kendall alumni
- Historic Chicago establishments, woven into the city’s culture
- Guest lectures with local chefs
- Visits to the Daley Plaza Farmers Market
- Touring Rush Street, a triangular culinary mecca in downtown Chicago
- Shopping at the Green City Market, tour and lecture with GCM Co-President
- Roof-top garden visits
In addition to their studies, students will have an opportunity to experience the local culture and tour Chicago, with highlights including:
- Millennium Park and Navy Pier
- Shopping on Michigan Avenue and the eclectic shops of the Bucktown neighborhood
- Fine-arts performance
- Architectural boat tour on the Chicago River
The student’s culinary studies will culminate in a banquet prepared by the students featuring an American regional menu. The students will have the opportunity to incorporate influences from their own culture into their dishes. Guests of the banquet will include an assessment team including the Dean of the School of Culinary Arts, Vice President of the Laureate International Universities Center of Excellence in Culinary Arts, local celebrity chefs, and guests from the Kendall community.
The American Regional Cuisine Culinary Arts Master Class will consist of a curriculum equivalent to that of a two-credit culinary practicum course. Students should inquire with their home school regarding recognition of these credits.
Students should prepare to travel with their full culinary uniform. Aprons, side towels, and knives will be provided. Students may travel with their knife kits; however, ensure that they are packed in a checked-in piece of luggage. Knife kits may not be traveled with as carry-on luggage.
DISCIPLINE
Culinary Arts
AUDIENCE
Undergraduate
LEVEL
Beginner culinary training skills required. Students should have completed at least one term of culinary arts instruction prior to attending this course.
LANGUAGE OF INSTRUCTION
Courses are taught in English and require a moderate level of English comprehension in listening, reading, writing and verbal skills. If English is not the native language, a good reference would be English Language Fluency levels in the range of TOEFL 400 or above.
ACADEMIC CREDIT
Yes. Student may receive academic credit if home school recognizes course content and outcomes, and chooses to award credit.
LENGTH
12-days
SCHEDULE
June 24 thru July 5, 2013
Students must arrive in Chicago on June 24th and have their departure scheduled on July 5th.
REGISTRATION DUE DATE
May 24, 2013
COST
$1,950.00
COST DESCRIPTION
Cost includes Room & Board, Course Activities, and Excursions from June 24 thru July 5, 2013, and airport transfers from Chicago O’Hare International Airport and dormitories. Students are responsible for transportation to/from home country and Chicago O’Hare International Airport and all shopping expenses.
ADDITIONAL INFORMATION – “ABOUT DESTINATION”
From a collection of quaint neighborhoods, each with its own character, Chicago is a rich and diverse city, booming with shopping, theatre, entertainment, sports, and gastronomic delights. From Michigan Avenue to Bucktown, Millennium Park to the Shedd Aquarium, and Navy Pier’s Ferris Wheel, every corner of Chicago has something to experience. With the longest inland coastline of any city, Chicago carries a balance of big-city feel and oceanfront-esque leisure, offering beaches, running and biking paths, and yacht clubs. The theatre district boasts a collection of the best in fine arts entertainment; from the Symphony Center to Lyric Opera House, Chicago and Cadillac Theatres. Sports are a passion for Chicagoans, whom are proud of their six professional sports teams; The Blackhawks (hockey), Bulls (basketball), Cubs and Sox (baseball), Bears (football), and the Fire (soccer). Chicago hosted the 1994 FIFA World Cup, and still carries the record for highest attendance ever of the games. Chicago’s restaurants celebrate all ethnic cuisines, fusion, and modernist cuisine; with venues celebrating traditional cuisine to some of the most innovative, offering chefs’ creations never seen before. Warm and inviting, Chicago looks forward to welcoming you.
For more information about Kendall’s international summer programs, please contact Terrell Johnson at 312-752-2206 or terrell.johnson@kendall.edu.
