Hospitality Industry Administration Culinary Arts, Associate in Applied Science

Curriculum HIA.CUL.AAS (C206L)

The Hospitality Industry Administration Culinary Arts Degree prepares the student for potential positions as food service workers, cooks and potential chefs in restaurants, hotels, country clubs and other food service establishments. Students are trained in hands-on culinary and baking laboratories where the student will practice their skills in quantity food preparation techniques. The degree also includes general education requirements, management training, safety and sanitation training, purchasing, marketing, menu design, nutrition, supervision and labor/food cost control.

Upon completion of this degree the student will be able to:

  • apply safety and sanitation in the culinary and baking laboratories by maintaining a valid State of Illinois Sanitation license;
  • demonstrate the ability to operate professional equipment;
  • apply their knowledge to manage, coach, and supervise a team of culinary professionals;
  • improve time management skills by beginning and finishing practical examinations in a timely manner;
  • apply their knowledge in food and labor cost control, inventory control and purchasing;
  • demonstrate effective written and verbal communication skills;
  • perform math calculations necessary for the culinary industry;
  • show proficiency in the quantity production of cold and hot food preparation; and
  • demonstrate the ability to weigh and measure ingredients properly.

Associate in Applied Science Degree

Semester One

HIA 100Culinary Mathematics

2 credits

HIA 110Introduction to Hospitality Industry

3 credits

HIA 115Food Sanitation and Safety

2 credits

HIA 128Introduction to Baking/Pastry

3 credits

HIA 132Nutrition

2 credits

HIA 133Menu Writing

2 credits

HIA 150Food Preparation Essentials & Theory

3 credits

Total Credit Hours:17

HIA 115: ACC 100◊ meet the Mathematics and/or Science general education requirement.

Semester Two (Spring)

HIA 120Dining Room Service

3 credits

HIA 130Culinary Arts Quantity Food Prep I

3 credits

HIA 225 #Hospitality Supervision

3 credits

HIA 250Hospitality Marketing

3 credits

HIA 276Food & Beverage Purchas/Cost Cntrl

3 credits

General education/Humanities

3 credits

Total Credit Hours:18

Semester Three (Fall)

ACC 100Basic Accounting I

3 credits

HIA 228 #Specialty Baking & Pastry

3 credits

HIA 255Culinary Arts-Garde Manger

3 credits

HIA 260 #Culinary Arts Quantity-Food Prep II

3 credits

RHT 101 #Freshman Rhetoric & Composition I

3 credits

Program electives

2 credits

Total Credit Hours:17

ACC 100◊ meet the Mathematics and/or Science general education requirement.

Semester Four (Spring)

HIA 277Catering Management

3 credits

HIA 295 #Cooperative Work Experience

2 credits

HTH 281First Aid & CPR

2 credits

SPE 101 #Principles of Effective Speaking

3 credits

 

HIS 151History of the U.S. to 1877

3 credits

OR

HIS 152History of the U.S. Since 1877

3 credits

OR

PSC 150American National Politics

3 credits

OR

SSC 190Contemporary Society

3 credits

 

Program elective

1 credit

Total Credit Hours:15

Total Credit Hours: 67

See HIA course descriptions.

See Humanities General Education requirements.

Program electives (3): CIS 101◊; HIA 114◊, HIA 117◊, HIA 122◊, HIA 202◊, HIA 205◊, HIA 207◊, HIA 208◊, HIA 209◊, HIA 210◊, HIA 211◊, HIA 212◊, HIA 213◊, HIA 214◊, HIA 215◊, HIA 216◊, HIA 218◊, HIA 280◊, HIA 285◊, HIA 296◊; Italian, Spanish

Coordinator: Denise Smith-Gaborit, Ext. 3624