Program Overview

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Professional Cook Certificate


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

www.clcillinois.edu/programs/hcm
Degree: Certificate
Plan 22FD

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

9 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

Second Semester

8 Credits

Course

Title

Hours

course

Culinary Principles II

5

course

Hospitality Supervision

3

Total Hours for Certificate

17

^ 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.