Professional Cook Certificate
Business and Social Sciences Division, Room T302, (847) 543-2047
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
College Success Seminar
Introduction to Hospitality Industry
ServSafe: Food Service Sanitation
Culinary Principles I
Culinary Principles II
Total Hours for Certificate
^ 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.