Culinary Arts, B.A.

Overview

The program’s first two years focus on developing culinary skills through significant hands-on experience in kitchen classrooms and on-campus restaurants. You’ll explore fundamental and advanced cooking techniques that will prepare you to work in fine-dining kitchens and a variety of foodservice operations.

In your junior and senior years, you’ll practice cooking Latin, South American, Mediterranean, Asian and other world cuisines. You’ll gain real-world experience through an internship at a restaurant in Chicago or beyond. You will also hone your business skills by exploring strategies for planning, building, promoting, and running a flourishing food business. Our curriculum teaches financial, marketing and personnel management savvy that will help you advance into managerial positions across the industry.

With Kendall’s strong general education foundation, you’ll also gain math, computer, language, communication and problem-solving skills that are vital to success in any career.

Overview

The following are some highlights of the Bachelor’s in Culinary Arts at Kendall College curriculum:

• Starting a Food and Beverage Business – People often dream of starting a restaurant, bar, catering or other food service business. This course covers the realities from beginning to end, including conceptualization, feasibility, financing, staffing and structure, opening the business, and ongoing operations and marketing. Students will learn about food and beverage trends, site analysis, competitive positioning, marketing and other essential factors in food service business success.

• Entrepreneurship – Using case studies and testimonials, this advanced course analyzes business start-ups—both successes and failures—to identify key factors in successful business launches.

• Global Flavors – Gain a global perspective of culinary cultures and cuisines with a focus on flavor profiles. Through lectures and the preparation of traditional dishes, you will explore how culture and geography influence the foods of the world.

• Introduction to Beer, Wine and Spirits – Explore the full wine spectrum to create delicious food pairings in the restaurant setting. Learn the legal aspects of alcohol service and how to identify and serve spirits and beer.