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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.

PROGRAM LEARNING OUTCOMES:

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

CourseCategoryCredits
HIA 110 ◊ Introduction to the Hospitality Industry

3 credits
HIA 115 ◊ Food Sanitation & Safety

2 credits
HIA 128 ◊ Introduction to Baking and Pastry

3 credits
HIA 130 ◊ Culinary Arts Quantity-Food Preparation I

3 credits
HIA 132 ◊ Nutrition

2 credits
HIA 150 ◊ Food Preparation Essentials & Theory

3 credits
Total Semester Credits:16

Semester Two

CourseCategoryCredits
HIA 133 ◊ Menu Writing

2 credits
HIA 255 ◊ Culinary Arts-Garde Manger

3 credits
HIA 260 ◊ # Culinary Arts Quantity-Food Preparation II

3 credits
HIA 276 ◊ Food & Beverage Purchasing/Cost Control

3 credits
HIA 295 ◊ # Cooperative Work Experience

2 credits
Program elective

1 credit
Total Semester Credits: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