Culinary Training Certificate

Curriculum HIA.CUL.CERT (C420A)

This program, offered in conjunction with the Chefs of Cuisine Association of Chicago, is designed for individuals interested in becoming cooks and chefs. The strength of this program lies in required, on-the-job training combined with required academic courses.


At the successful completion of the Culinary Training Certificate, the graduate will be able to:

  • apply safety and sanitation skills in laboratories;
  • operate professional kitchen equipment properly;
  • identify Ingredients;
  • calculate food cost, selling price, labor cost and recipes; and
  • create menus for restaurants and catering venues.

Semester One

HIA 110Introduction to the Hospitality Industry

3 credits

HIA 115Food Sanitation & Safety

2 credits

HIA 128Introduction to Baking and Pastry

3 credits

HIA 130Culinary Arts Quantity-Food Preparation I

3 credits

HIA 132Nutrition

2 credits

HIA 150Food Preparation Essentials & Theory

3 credits

Total Credit Hours:16

Semester Two

HIA 133Menu Writing

2 credits

HIA 255Culinary Arts-Garde Manger

3 credits

HIA 260 #Culinary Arts Quantity-Food Preparation II

3 credits

HIA 276Food & Beverage Purchasing/Cost Control

3 credits

HIA 295 #Cooperative Work Experience

2 credits

Program elective

1 credit

Total Credit Hours:14

Total Credit Hours: 30

See HIA course descriptions.

Program electives (1): HIA 124◊, HIA 127◊, HIA 129◊, HIA 134◊, HIA 202◊, HIA 205◊, HIA 207◊, HIA 208◊, HIA 209◊, HIA 211◊, HIA 212◊, HIA 213◊, HIA 214◊, HIA 216◊, HIA 218◊, HIA 296

Coordinator: Denise Smith-Gaborit, Ext. 3624

Gainful Employment

The information provided in the link below is available to assist students in making informed choices about their education and career.

For more information about Gainful Employment, visit the Triton College Financial Aid Office, located in the Student Center Building, Room B-160, or send an email to: