Hospitality and Culinary Management
Business and Social Sciences Division, Room T302, (847) 543-2047
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
^ CLC 120 is an institutional requirement for graduation.
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.