Program Overview
Professional Cook CertificateBusiness and Social Sciences Division, Room T302, (847) 543-2047https://www.clcillinois.edu/programs/bssdv/hospitality-and-culinary-management This program prepares students for entry-level employment in the food service industry. Courses provide an introduction to the hospitality industry and emphasize hands-on cooking techniques, sanitation and safety. Students learn to use recipes and equipment in a commercial kitchen to prepare stocks, sauces, soups, vegetables, starches, salads, and salad dressings. Students earn the ServSafe Foodservice Sanitation license as a part of this certificate. |
Recommended Plan of Study
First Semester | 10 Credits | |
Course | Title | Hours |
|---|---|---|
course ^ | College Success Seminar | 2 |
Introduction to Hospitality Industry | 3 | |
ServSafe: Food Service Sanitation | 1 | |
Culinary Principles I | 4 | |
Second Semester | 7 Credits | |
Course | Title | Hours |
Culinary Principles II | 4 | |
Hospitality Supervision | 3 | |
Total Hours for Certificate | 17 |
^ 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.