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Continuing Education

Cooking Certificate: Kitchen Fundamentals and Chef Training at Kendall

This quick and intensive module-based and customizable certificate program allows individuals to pick and choose topics in the kitchen that peak their interest.

– Gain a greater understanding of food and cooking
– Obtain a higher level of confidence in the kitchen
– Reinforce cooking skills and enhance your technique
– Learn from Kendall College Culinary faculty
– Build your own unique, non-credit bearing certificate

FLEXIBLE SCHEDULING

Modules run throughout the year on either a M/T or W/R schedule. All modules are 6-11 p.m. for five weeks. The culinary certificate of completion can be obtained in just under a year.

AFFORDABLE PRICING

– One module $1,695
– Culinary Certificate $10,170 (six modules)

REQUIRED ONE-TIME FEES

Jacket $27
Basic Knife Kit $136
– Book $140
If you purchase three or more modules at once you will receive a complimentary knife kit valued at $750. All modules are non-credit bearing and modules and fees are not eligible for financial aid.

MODULES

Each module runs for five weeks, meeting twice a week from 6–11 p.m. for a total of 40 learning hours. You will earn your certificate of completion after finishing six of the 10 available modules.

Contact taste@kendall.edu or call 312.752.2206 for more information.


Stocks, Sauces, and Soups

Explore the art of making delicious stocks, the foundation to good sauces and soups. From there, participants will move on to create cream/puree soups, consommé and court bouillon. This course will also cover  Escoffier’s Mother sauces including béchamel, veloute, espagnole, tomato and the every tricky hollandaise as well as different thickening agents and how to get the best results.

Stocks, Sauces, and Soups Register
April 24, 2018 Register

Advanced Skills Development

This course challenges participants to plan, prepare and serve a multi-course meal using traditional methods of cooking and presentation. Emphasis is placed on timing, organization and execution and students will work in an individual and team setting.

Advanced Skills Development Register
April 26, 2018 Register

International Cuisine

Explore other cultures through the understanding of global culinary heritage. The attitudes and tastes of the more global and knowledgeable customer sets a greater expectation of balance in a professional culinarian’s repertoire. Students examine food in the context of culture, geography, history and that influences cuisines have had on each other.

International Cuisine Register
May 8, 2018 Register

Baking and Bread Applications

Build the foundation for baking and pastry and gain an understanding of the science and methods in baking and apply it in a hands-on setting. Participants will start with quick breads, scones and biscuits and then work with laminated doughs and bread applications such as such as lean, fortified and yeast doughs.

Baking and Bread Applications Register
May 31, 2018 Register

Modern Cuisine

Learn about how today’s chefs incorporate contemporary techniques of food preparation into their menus and recipes. This course will review the science behind cooking and cover molecular techniques such as sous vide and foams.

Modern Cuisine Register
June 12, 2018 Register

Fundamentals of Cooking Techniques (recommended to be taken first)

Cover the main kitchen basics and classic preparations focusing on sanitation, knife skills and basic techniques. Participants will have the opportunity to work with whole chickens, flat and round fish as well as learn shortcuts and best practices when slicing, dicing and mincing.

Fundamentals of Cooking Techniques Register
TBD TBD


Catering/Banquets

Gain insight into what makes this type of foodservice unique in the industry. Students learn the fundamentals of catering including menu planning, costing, event planning and recipe testing.

Catering/Banquets Register
TBD TBD

Entrée and Hot Preparations

Hone the basic methods of cooking vegetables, starches, meats, poultry and fish including but not limited to boiling, poaching, steaming, pan-searing, grilling, etc. The rationale for each method is presented along with the techniques required to achieve success. The proper use of different equipment and tools is demonstrated and practiced.

Entree and Hot Preparations Register
TBD TBD

Hor d ’Oeuvres, Salad and Cold Preparations

Learn the art of cold food preparation using traditional and modern techniques. Participants learn how to cook the perfect egg, create artistic composed and compound salads, and canapé as well as smoke fish, make pates and work with fruits.

Hor d’Oeuvres, Salad and Cold Preparations Register
TBD TBD

Pastry, Custards and Pies
Create classical desserts that inspire and review the basic science and chemistry behind the art of pastry. Learn the techniques used by the masters to produce European tarts, tortes, cakes, custards, pastries and American pies.

Pastry, Custards and Pies Register
TBD TBD

 

 
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