Last Updated
10/30/2018 6:21:58 PM
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
| HIA 100 ◊ Culinary Mathematics | | 2 credits |
| HIA 110 ◊ Introduction to Hospitality Industry | | 3 credits |
| HIA 115 ◊ Food Sanitation & Safety | | 2 credits |
| HIA 120 ◊ Dining Room Service | | 3 credits |
| HIA 128 ◊ Introduction to Baking and Pastry | | 3 credits |
| RHT 101 ◊ # Freshman Rhetoric & Composition I | | 3 credits |
| Total Semester Credits: | 16 |
Note: HIA 100 and HIA 115◊ meets the Mathematics and/or Science general education requirement.
| ACC 100 ◊ Basic Accounting I | | 3 credits |
| HIA 130 ◊ Culinary Arts Quantity-Food Preparation I | | 3 credits |
| HIA 132 ◊ Nutrition | | 2 credits |
| HIA 133 ◊ Menu Writing | | 2 credits |
| HIA 150 ◊ Food Preparation Essentials & Theory | | 3 credits |
| SPE 101 ◊ # Principles of Effective Speaking | | 3 credits |
| Total Semester Credits: | 16 |
ACC 100◊ meet the Mathematics and/or Science general education requirement.
| HIA 225 ◊ # Hospitality Supervision | | 3 credits |
| HIA 228 ◊ # Specialty Baking and Pastry | | 3 credits |
| HIA 250 ◊ Hospitality Marketing | | 3 credits |
| HIA 255 ◊ Culinary Arts-Garde Manger | | 3 credits |
| General education/Social and Behavioral Science | | 3 credits |
| Total Semester Credits: | 15 |
| HIA 260 ◊ # Culinary Arts Quantity-Food Preparation II | | 3 credits |
| HIA 276 ◊ Food & Beverage Purchasing/Cost Control | | 3 credits |
| HIA 277 ◊ Catering Management | | 3 credits |
| HIA 295 ◊ # Cooperative Work Experience | | 2 credits |
| General education/Humanities | | 3 credits |
| Total Semester Credits: | 14 |
Total Credit Hours: 61
See HIA course descriptions.
See Humanities General Education requirements.
Coordinator: Denise Smith-Gaborit, Ext. 3624