Program Overview
Professional Chef Certificate
Business and Social Sciences Division Room T302, (847) 543-2047
https://www.clcillinois.edu/programs/bssdv/hospitality-and-culinary-management
Degree: Certificate
Plan 22FH
This program builds upon the Professional Cook Certificate and provides students with advanced level culinary skills. Students learn advanced cooking techniques for meat, poultry, seafood and breakfast cookery as well as basic baking techniques. Courses emphasize nutrition, sanitation and safety, and purchasing and inventory management. Students who complete this certificate meet the American Culinary Federation (ACF) initial certification and recertification requirements for the Sanitation, Nutrition and Supervision courses in the ACF Chefs Certification program.
Recommended Plan of Study
First Semester | 14 Credits | |
COURSE | TITLE | HOURS |
|---|---|---|
course ^ | College Success Seminar | 2 |
Introduction to Hospitality Industry | 3 | |
ServSafe: Food Service Sanitation | 1 | |
Culinary Principles I | 4 | |
Patisserie I | 4 | |
Second Semester | 10 Credits | |
COURSE | TITLE | HOURS |
Culinary Principles II | 4 | |
Nutrition | 3 | |
Purchasing and Inventory Control | 3 | |
Third Semester | 7 Credits | |
COURSE | TITLE | HOURS |
Hospitality Supervision | 3 | |
Culinary Principles III | 4 | |
Total Hours for Certificate | 31 |
^ 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.