Accredited by the Higher Learning Commission the Kendall College is considered one of the best schools for culinary arts courses.

Its culinary arts courses are conducted by the college’s School of Culinary Arts which came into being in the year 1985. Otherwise, the college itself was established in 1934 at Chicago, Illinois in the US.

So far as standard of its culinary arts programs is concerned, the fact that two of its programs, namely The Culinary Arts Associate and Baking and Pastry Associate programs are accredited by the American Culinary Federation is good enough to establish its credentials.

Courses offered by the school are B.A in Culinary Arts, A.A.S in Culinary Arts, Accelerated A.A.S in Culinary Arts, A.A.S in Baking and Pastry and some certificate programs. The school’s trademark program, 4-year bachelor in culinary arts is designed to groom its students into thorough professionals.

For this purpose the institute employ a process that include industry internships along with Kendall Integrative Project that see students working in interdisciplinary teams on complex consulting projects. The school prepares its students for a very successful innings both in the kitchen and the world outside it.

For the same purpose students are taught the intricacies of running a food-related business. But, the thrust of the course is definitely on classical culinary arts training with added concentration over the science of nutrition.

In addition to it, AAS program in culinary arts is available in two versions- first one is normal course of seven quarters and the other one is accelerated program of just five quarters. It prepares the students in a way that they can earn their dream job fairly quickly.

In the same way its associate program in baking and pastry stretches to six quarters and grooms students for jobs in patisseries, bakeries, restaurants and hotel kitchens among others. What plays a big role in this effort is the facilities and faculty available at the school.

Only those with minimum 10 years of practical experience in their respective trade get to teach the students in 12 commercial kitchens, 2 demo kitchens, an outdoor bread oven, three restaurants and other specialized kitchens of the institute.

The success of the efforts on the part of the school can be understood from the fact that a number of school alumni have proved their mettle across functions and profiles in the foodservice industry not only in Chicago but also at other places across the world.