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Kendall College School Of Culinary Arts And School Of Hotel Management Chicago, Illinois

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General Information

Private, coeducational, four-year college. Urban campus. Founded in 1934. Accredited by North Central Association of Colleges and Schools.

Program Information

Offered since 1985. Accredited by American Culinary Federation Accrediting Commission, Council on Hotel, Restaurant and Institutional Education, CFA, Higher Learning Commission of NCA. Program calendar is divided into quarters. 12-quarter bachelor’s degree in culinary arts. 15-quarter bachelor’s degree in hospitality management. 4-quarter certificate in catering. 4-quarter certificate in personal chef. 4-quarter certificate in baking and pastry arts. 4-quarter certificate in culinary arts/professional cookery. 5-quarter associate degree in culinary arts accelerated program. 6-quarter associate degree in baking and pastry arts. 6-quarter associate degree in culinary arts.

Program Affiliation

American Culinary Federation; American Institute of Baking; American Institute of Wine & Food; Council on Hotel, Restaurant, and Institutional Education; Hospitality Business Alliance; Illinois Restaurant Association; International Association of Culinary Professionals; National Restaurant Association; National Restaurant Association Educational Foundation; Northern Illinois Food Service Executives Association; Northern Illinois Hospitality Educators Association; The Bread Bakers Guild of America; Women Chefs and Restaurateurs.

Areas of Study

Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; convenience cookery; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; techniques of healthy cooking; wines and spirits.

Facilities

2 bake shops; cafeteria; catering service; 2 computer laboratories; 3 demonstration laboratories; 11 food production kitchens; garden; gourmet dining room; learning resource center; library; public restaurant; snack shop; student lounge; 11 teaching kitchens.

Typical Student Profile

628 total: 454 full-time; 174 part-time.

Special Programs

Internships (1–5 quarters), Culinary Competition Team, exchange programs in Marseille and Nice (France), Bluche (Switzerland), Montreal (Canada) and Tel Aviv (Israel).

Financial Aid

Program-specific awards include graduate assistant appointments, college work-study positions in Culinary Arts Department, Hospitality Department and others. Employment placement assistance is available. Employment opportunities within the program are available.

Housing

Apartment-style housing available.

Application Information

Students may begin participation in January, March, June, and September. Applications are accepted continuously. Applicants must interview; submit a formal application, an essay, official transcripts, and ACT/SAT scores (freshmen).

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Contact

Director of Admissions
School of Culinary Arts and School of Hotel Management
900 N. North Branch Street
Chicago, IL 60622
Telephone: 877-588-8860
Fax: 312-752-2021
World Wide Web: http://www.kendall.edu/.
 
 Kendall College School of Culinary Arts and School of Hotel Management Chicago, Illinois
 
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