Program Overview

HCM Professional Chef Certificate

Professional Chef Certificate

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

www.clcillinois.edu/programs/hcm
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]

course

Introduction to Hospitality Industry

3

course

ServSafe: Food Service Sanitation

1

course

Culinary Principles I

5

course

Patisserie I

5

Second Semester

11 Credits

Course

Title

Hours

course

Culinary Principles II

5

course

Nutrition

3

course

Purchasing and Inventory Control

3

Third Semester

8 Credits

Course

Title

Hours

course

Hospitality Supervision

3

course

Culinary Principles III

5

Total Hours for Certificate

33

^ 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.