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
^ 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.