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By Jim DeWan, Chef Instructor in the School of Culinary ArtsFile this under, “Who knew?” As in, who knew that Chef Thomas Meyer raises orchids?It...Read More
- Taste of Kendall
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Baking, as a profession, requires an organized and detail-oriented mind and a work ethic to remain resilient in a competitive field. Our students in the Baking and Pastry program at Kendall College know that baking is part science, part art. Crafting the perfect pastry demands creativity, clarity and complexity. Translate your passion for baking into a thriving career at Kendall.
Our faculty includes award-winning chefs, including two master bakers. Our instructors will sharpen your skills and hone your instincts to transform you into a formidable force upon graduation. As you learn in our classroom you’ll work in our commercial-grade facilities, baking at your own counter outfitted with all of the necessary equipment. Our kitchens also boast large-scale equipment to give you a hands-on understanding of mass production.
While studying in our baking and pastry program you will participate in a three-month internship at one of Chicago’s finest establishments to give you vital real-world experience as a baker, pastry chef or cake designer. With more than 7,300 restaurants in the nearby Chicago metropolitan area, the city truly becomes your playground as you develop your craft and explore your passion for baking.
Our graduates have gone on to work in bakeries, patisseries, restaurant and hotel kitchens, and food corporations. Discover the key to your future in the Baking and Pastry program at Kendall College.
Explore Our Program
"I absolutely love Kendall College and all the opportunities and experiences I’ve had. If you’re looking for a school with passion, professionalism, creativity, community and a challenge, you’ll find it here! It’s a path that leads you to success."
- Ashlee Snodgrass , Baking & Pastry, '14
"When I was a student at Kendall, my instructors gave me the knowledge and confidence to pursue my dream."
- Mindy Segal , Baking and Pastry, '89