简介：
肯代尔大学西餐西点学院是美国第一批进行烹饪培训项目的学校之一，在芝加哥商业中心附近拥有一所非常美丽的校园。西餐西点课程的毕业生已成为美国的顶级厨师、餐厅经营者和美食服务总监。
关于副校长：
自从1982年以来，厨师Christopher Koetke就一直在美国和欧洲的一些最好的餐厅和糕点店进行专业烹饪，并在芝加哥广为称赞的Les Nomades餐厅担任行政主厨。自从1998年Christopher Koetke作为厨师讲师加入肯代尔大学后，他就一直担任学院的副院长和执行董事。2009年，他被国际烹饪专业协会（IACP，International Association of Culinary Professionals）评为年度烹饪教师（Cooking Teacher of the Year）。他是Live Well HD网络艾美奖提名的美食烹饪节目《Let’s Dish》的主持人，也是一本介绍高级烹饪的综合性获奖书籍《烹饪专家》（The Culinary Professional）（Goodheart-Willcox出版社，2010年）的共同作者。2010年，他荣获餐饮教育国际网络（FENI，Foodservice Educators Network International）首届烹饪教育杰出奖（Award for Excellence in Culinary Education），并且由于在可持续性方面做出重要贡献荣获厨师协会（Chefs Collaborative）探路者奖（Pathfinder Award）。Koetke被美国烹饪联盟（ACF，American Culinary Federation）认可为行政主厨和烹饪教育家，他从多米尼加大学（Dominican University）获得工商管理硕士学位，并从瓦尔帕莱索大学（Valparaiso University）获得法国文学学士学位和巴黎索邦神学院（Sorbonne）获得法语证书。
关于院长：
作为厨师和注册饮食学家，Renee Zonka是营养问题尤其是儿童肥胖症和特殊饮食的知名权威人士。Renee Zonka自从2007年加入肯代尔大学以来，一直担任西餐西点学院的副院长和执行董事。在去肯代尔之前，她曾在纽约海德公园（Hyde Park）美国烹饪协会（Culinary Institute of America）和芝加哥伊利诺伊艺术学院（Illinois Institute of Art）教授西餐西点课程；也曾在医院担任临床营养学家和行政主厨；曾在酒店行业进行多种美食服务运营。作为行政主厨和酒店教育家，Zonka在芝加哥洛约拉大学（Loyola University）获得美食和营养学士学位，并在森林湖大学工商管理学院（Lake Forest Graduate School of Management）获得工商管理硕士学位。她经常做咨询和发表演讲，也是撰写有关改善烹饪和营养矛盾关系书籍的作者。
荣誉：
芝加哥米其林指南餐厅（Chicago Michelin Guide Restaurants）将肯代尔大学评为为学生西餐西点职业生涯做准备的最好的学校（ORC国际-2011年的调查）。2011年和2012年《芝加哥米其林指南》（MICHELIN Guide Chicago）均推荐了肯代尔大学餐厅Dining Room。肯代尔大学荣获2008年年度金缎带烹饪学校烹饪学会奖（Gold Ribbon Cooking School of the Year Culinary Academy Award for 2008）。肯代尔大学是第一所获得受认证的西餐西点项目的学校，能够运营绿色认证餐厅（Green Certified Restaurants）。2008年，肯代尔高评级的公共餐厅Dining Room获得了美国烹饪联盟（ACF，American Culinary Federation）颁发的卓越成就奖（Achievement of Excellence Award）。2007年，肯代尔荣获国际美食服务咨询协会（FCSI，Foodservice Consultants Society International）的首届绿色奖（Green Award）。肯代尔的项目并被美国烹饪联合会教育基金会认证委员会（ACFEFAC，American Culinary Federation Education Foundation Accrediting Commission）评为“典范项目”。2009年，肯代尔成为国家餐厅协会环境保护倡议（National Restaurant Association Conserve Environmental Initiative）的官方教育合作伙伴。
学士学位：
肯代尔西餐西点学士学位课程（B.A. in Culinary Arts）将烹饪技能技巧、商业技能和现实世界的经验结合起来，旨在为那些想要在烹饪领域拥有最多选择和开启管理生涯的学生而设计。传统的白天课程与混合有网上和课堂指导的非全日制课程相结合，旨在为已经在肯代尔大学获得西餐西点副学士学位的在职人员设计。为了满足社会对于拥有良好营养培训背景的西餐西点专业人士的需求，肯代尔通过西餐西点学士学位课程（Culinary Arts B.A.）为学生提供烹饪营养的知识。
副学士学位：
获得应用科学副学士学位（A.A.S.，Associate of Applied Science）经常是达到职业目标的第一步，它包括西餐西点副学士学位（7个学季）、烘焙和糕点副学士学位（6个学季）。快速A.A.S.课程是为那些已经获得学士学位的学生设计，能让他们获得同5个学季的传统A.A.S.课程一样深度的烹饪教育。
实习：
攻读副学士学位或更高学位的西餐西点专业的学生需要在3个月实习过程中锻炼他们的技能。肯代尔的学生可以在大芝加哥、美国，甚至是国外的餐厅、面包房、餐饮公司、酒店、乡村俱乐部和糕点店完成实习。
海外学习项目：
肯代尔大学是LAUREATE国际大学联盟的一员，这一全球网络旗下拥有28个国家的超过55所机构，为世界范围内60多万学生提供本科和研究生学位课程。网络旗下8个国家拥有20个烹饪项目。通过这一合作关系，学生能够接触到其它国家的菜系和文化、并与来自全世界的学生和教职人员进行交流。
历史：
西餐西点学院于1985年在伊利诺伊州埃文斯顿（Evanston）成立，它是博士Albert Furbay和一位有远见的厨师教育家的思想结晶。自从它的第一批毕业生于1987年毕业后，肯代尔作为输出天才烹饪家的中西部一流烹饪中心而声名鹊起。2005年，主要由于埃文斯顿地区人们对西餐西点的兴趣渐增、入学人数的迅速增加，肯代尔大学买下了美国莎莉集团（Sara Lee Corporation）在芝加哥商业中心Goose Island的建筑，并花费数百万美元将这个8层建筑打造成容纳肯代尔4所学院的现代建筑。2010年，西餐西点学院成立25周年，学院的影响力扩展到中西部地区外，开始影响世界范围内烹饪教育的最佳实践。
认证：
肯代尔大学获得高等教育委员会（Higher Learning Commission）的认证，并且是北部中央院校协会North Central Association of Colleges and Schools（NCA）的成员。网址为www.ncahlc.org，咨询电话1-312-263-0456。西餐西点副学士学位项目（Culinary Arts Associate program）于1988年得到美国烹饪联合会教育基金会（ACFEF，American Culinary Federation Education Foundation）认证委员会的认证；烘焙和糕点副学士学位项目（Baking and Pastry Associate program）于2008年获得认证。
教学团队：
西餐西点学院教职人员拥有丰富的技能和专业技术，许多都在国外接受过培训。教职人员包括：Mike Artlip，在肯代尔大学任职24年的老员工、Café and QSR Operations经理、认证酒店教育家和认证行政主厨；Melina Kelson-Podolsky，美国仅有的少量认证面包大师之一；Michel Coatrieux，前烹饪学校的拥有人、如今肯代尔的兼任助理；Peggy Ryan，伊利诺伊州埃文斯顿三星级意大利餐厅的前厨师和拥有者、肯代尔高评级和绿色认证公共餐厅Dining Room的行政主厨，所有西餐西点专业的学生都在这家餐厅接受实践培训。
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Description: The School of Culinary Arts at Kendall College is among the premier culinary-training programs in the United States, occupying a stunning campus near downtown Chicago. Graduates of the culinary-arts program are among the nation’s top-rated chefs, restaurateurs and foodservice directors.
About the Vice President: Chef Christopher Koetke has cooked professionally since 1982 in some of the best restaurants and pastry shops in the United States and Europe, including working as executive chef of Chicago’s critically acclaimed Les Nomades. Since joining Kendall College in 1998 as a chef-instructor, he has served as associate dean, dean and executive director of the school. In 2009, he was named the Cooking Teacher of the Year by the International Association of Culinary Professionals (IACP). He is the host of the Emmy-nominated cooking show “Let’s Dish” on the Live Well HD network and co-author of the award-winning The Culinary Professional (Goodheart-Willcox Publishers, 2010), a comprehensive introductory high-school culinary-arts textbook. In 2010, he received the Foodservice Educators Network International (FENI) inaugural Award for Excellence in Culinary Education and the Pathfinder Award from Chefs Collaborative for his work in sustainability. Certified as an executive chef and culinary educator by the American Culinary Federation (ACF), Koetke has an M.B.A. from Dominican University, a B.A. in French literature from Valparaiso University and a Certificat de la Langue Française from the Sorbonne in Paris.
About the Dean: A chef and registered dietician, Renee Zonka is an acknowledged authority on nutrition issues, particularly childhood obesity and special diets. Since joining Kendall College in 2007, she has served as associate dean and managing director of the School of Culinary Arts. Prior to Kendall, she taught culinary arts at both The Culinary Institute of America in Hyde Park, N.Y., and the Illinois Institute of Art in Chicago; was a clinical dietitian and executive chef in a hospital; and ran multiple foodservice operations in the hospitality industry. Certified as an executive chef and a hospitality educator, Zonka holds a bachelor’s degree in food and nutrition from Loyola University in Chicago and an MBA from Lake Forest Graduate School of Management. She is a regular consultant and speaker and in demand as an author on topics that promote the critical relationship between culinary and nutrition.
Distinctions: Chicago Michelin Guide Restaurants rank Kendall College the number one program for preparing students for culinary arts careers (ORC International – 2011 Survey). The Dining Room at Kendall College was recommended in the MICHELIN Guide Chicago in 2011 and 2012. Kendall College won the Academy of the Culinary Arts Cordon d’ Or – Gold Ribbon Cooking School of the Year Culinary Academy Award for 2008. Kendall College was the first institution with an accredited culinary-arts program to operate Green Certified Restaurants™. In 2008, Kendall’s highly rated public restaurant, The Dining Room, was honored with an Achievement of Excellence Award from the American Culinary Federation (ACF), Inc. Kendall received the first Green Award earned by any culinary-arts program globally by the Foodservice Consultants Society International (FCSI) in 2007. Distinguished as an “Exemplary Program” by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Named official educational partner of the National Restaurant Association Conserve Environmental Initiative in 2009.
Bachelor’s Degree: Kendall’s B.A. in Culinary Arts is a thorough combination of cooking skills and techniques, business skills and real-world experience, designed for students who want the most options and a managerial track in the culinary field. A traditional daytime program is offered along with a part-time completion program that blends online and traditional on campus instruction, designed for working adults who have already obtained an associate degree in the culinary arts from Kendall. Responding to society’s demand for culinary professionals with solid backgrounds in nutrition training, Kendall offers a concentration in Culinary Nutrition through the Culinary Arts B.A. program.
Associate Degrees: Often chosen as the first step in reaching professional goals, Associate of Applied Science (A.A.S.) degrees are offered in Culinary Arts and Baking and Pastry and embrace seven and six academic quarters, respectively. An Accelerated A.A.S. program, designed for students who already have a Bachelor’s degree, gives them the same depth of culinary education as the traditional A.A.S. program in five quarters.
Internships: Culinary-arts students pursuing an associate or higher degree are required to refine their skills during a three-month internship. Kendall students fulfill internship commitments at restaurants, bakeries, catering companies, hotels, country clubs and pastry shops within greater Chicago and throughout the United States and abroad.
Study Abroad Program: Kendall College is a member of Laureate International Universities, a global network of more than 55 institutions in 28 countries offering undergraduate and graduate degree programs to more than 600,000 students worldwide. Within the network there are 20 culinary programs in eight other countries. Through this partnership, students have access to learn about other cuisines and cultures and interact with students and faculty from across the globe.
History: The School of Culinary Arts was established in 1985 in Evanston, Ill.—the brainchild of Dr. Albert Furbay and a cadre of visionary chef-educators. With its first graduating class in 1987, Kendall’s reputation as a quality Midwest training center producing talented culinarians began to grow. In 2005, in large part thanks to burgeoning interest and enrollment in the culinary-arts program in Evanston, Kendall College purchased the Sara Lee Corporation’s building on Goose Island in downtown Chicago, and spent millions to renovate the eight-story building into a modern facility housing Kendall’s four Schools. Having celebrated its 25th anniversary in 2010, the School of Culinary Arts has increased its standing beyond the Midwest to influence best practices in culinary education on a global scale.
Accreditations: Kendall College is accredited by the Higher Learning Commission and a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org, 1-312-263-0456. The American Culinary Federation Education Foundation (ACFEF) Accrediting Commission has accredited the Culinary Arts Associate program since 1988 and the Baking and Pastry Associate program since 2008.
Faculty: The School of Culinary Arts’ faculty encompass a world of skill and expertise, many having trained abroad. They include: Mike Artlip, a 24-year veteran of Kendall, Manager of Café and QSR Operations, Certified Hospitality Educator and Certified Executive Chef; Melina Kelson-Podolsky, one of a mere handful of Certified Master Bakers in the United States; Michel Coatrieux, a former cooking-school owner and now Kendall’s adjunct coordinator; and Peggy Ryan, former chef and owner of a three-star Italian restaurant in Evanston, Ill. who is the daytime executive chef of Kendall’s highly rated and Green Certified public restaurant, The Dining Room, where all culinary-arts students receive practical training.
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