Program Overview

hos

Hospitality and Culinary Management


Business and Social Sciences Division, Room T302, (847) 543-2047

www.clcillinois.edu/programs/hcm
Degree:: Associate in Applied Science
Plan 22FB

The Hospitality and Culinary Management program provides students with technical skills in food production and food operations and prepares students for managerial positions in the hospitality industry. Students can pursue careers as cooks, chefs, bakers, pastry chefs, and supervisors and managers in restaurants, clubs, hotels and resorts. Students acquire skills in food sanitation and safety, culinary principles, baking and pastry, supervision and leadership, menu development, purchasing and cost control.

The Hospitality and Culinary Management program is a partner of the National Restaurant Association Educational Foundation (NRAEF). Upon completion of the A.A.S. degree program students qualify to apply for the NRAEF Diploma, a nationally recognized credential in the hospitality industry. The Hospitality and Culinary Management curriculum is aligned with the educational standards of the American Culinary Federation (ACF). CLC courses in Hospitality Supervision, Nutrition, and ServSafe: Foodservice Sanitation meet the initial certification and/or re-certification requirements for the ACF Chefs Certification Program.

To complete an A.A.S., students are strongly encouraged to meet with an Academic Success Advisor to identify coursework that will meet degree requirements.


Recommended Plan of Study

First Semester

12 Credits

Course

Title

Hours

course ^

College Success Seminar

[2]

course

Introduction to Hospitality Industry

3

course

Culinary Principles I

5

course

ServSafe: Food Service Sanitation

1

course

Business Mathematics or

course

Applied Mathematics I or

other higher Math Elective

3

Second Semester

16 Credits

Course

Title

Hours

course

Patisserie I

5

course

Culinary Principles II

5

course

Menu Marketing and Management

3

course

Purchasing and Inventory Control

3

Third Semester

14 Credits

Course

Title

Hours

course

Culinary Principles III

5

course

Nutrition

3

course

Introduction to Psychology or

course

Industrial/Organizational Psychology

3

Humanities or Fine Arts Elective

3

Fourth Semester

16 Credits

CoUrse

Title

Hours

course

Garde Manger

4

course

Hospitality Supervision

3

HCM Elective (see list below)

3

course

Technical Composition I or

course

English Composition I

3

course

Fundamentals of Speech or

course

Business and Professional or

course

Dynamics of Small Group Discussion or

course

Interviewing Practices

3

Fifth Semester

11 Credits

CoUrse

Title

Hours

course

Contemporary Restaurant Principles

5

course

Controlling Hospitality Costs

3

HCM Elective (see list below)

3

Total Hours for A.A.S. Degree

69

HCM Elective Options

CoUrse

Title

Hours

course

Introduction to Beverage Appreciation

1

course

Contemporary Restaurant Breakfast

3

course

American Regional Cuisine

3

course

European Cuisine

3

course

Latin American Cuisine

3

course

Italian Regional Cuisine

3

course

French Regional Cuisine

3

course

Culinary Arts Study Abroad

1-3

course

Hospitality Leadership

3

course

Culinary and Hospitality Internship

3

course

Selected Topics in Hospitality

1-5

^ The credit for CLC 120, College Success Seminar, is an institutional requirement for graduation. It is not part of the program requirements but must be completed with a D or better.

For more information on recommended courses or program specific advising contact your Academic Success Advisor or the Business and Social Sciences Division at (847) 543-2047.