Culinary Training Certificate

Curriculum HIA.CUL.CERT (C420A)

(Total Program Credits: 30)

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.

PROGRAM LEARNING OUTCOMES:

Upon 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.

Placement Measures MAT, RHT, and COL sequence placement will be determined by an Academic Advisor. Contact your Academic Advisor or Transfer Specialist (if transferring), before registering for courses.
Developmental education courses do not transfer. They assist students in the path towards college credit.

(Fall 2021)

Semester One: Fall

Course NumberTitleCredits
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 133Menu Writing

2 credits

Total Credit Hours:15

Semester Two: Spring

Course NumberTitleCredits
HIA 150Food Preparation Essentials & Theory

3 credits

HIA 255Culinary Arts-Garde Manger

3 credits

HIA 260Culinary Arts Quantity-Food Preparation II #

3 credits

HIA 276Food & Beverage Purchasing/Cost Control

3 credits

HIA 295Cooperative Work Experience #

2 credits

Program elective

1 credit

Total Credit Hours:15

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