Culinary Training Certificate
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
(Fall 2021)
Program Map for Students
| HIA 110 ◊ Introduction to the Hospitality Industry | Core Course | 3 |
| HIA 115 ◊ Food Sanitation & Safety | Core Course | 2 |
| HIA 128 ◊ Introduction to Baking and Pastry | Core Course | 3 |
| HIA 130 ◊ Culinary Arts Quantity-Food Preparation I | Core Course | 3 |
| HIA 132 ◊ Nutrition | Core Course | 2 |
| HIA 133 ◊ Menu Writing | Core Course | 2 |
| Total Semester Credits: | 15 |
Meet with your Academic Advisor to create an academic plan.
Explore stackable certificate(s)/degree(s) |
| HIA 150 ◊ Food Preparation Essentials & Theory | Core Course | 3 |
| HIA 255 ◊ Culinary Arts-Garde Manger | Core Course | 3 |
| HIA 260 ◊ # Culinary Arts Quantity-Food Preparation II | Core Course | 3 |
| HIA 276 ◊ Food & Beverage Purchasing/Cost Control | Core Course | 3 |
| HIA 295 ◊ # Cooperative Work Experience | Core Course | 2 |
| Program elective | | 1 |
| Total Semester Credits: | 15 |
Meet with your Academic Advisor to finalize your academic plan for graduation and register for stackable certificate/degree (option).
Submit graduation petition by deadline (check for the specific date in catalog or syllabus.) |
| HIA 124 ◊ # Laminated Doughs | Core Course | 2 |
| HIA 127 ◊ # Cake & Pastry Decoration | Core Course | 3 |
| HIA 129 ◊ Chocolate | Core Course | 2 |
| HIA 134 ◊ # Artisan Breads | Core Course | 3 |
| HIA 202 ◊ Ethnic Cooking-American | Core Course | 1 |
| HIA 205 ◊ Ethnic Cooking-Chinese | Core Course | 1 |
| HIA 207 ◊ Ethnic Cooking-French | Core Course | 1 |
| HIA 208 ◊ Ethnic Cooking-German | Core Course | 1 |
| HIA 209 ◊ Ethnic Cooking-Mediterranean | Core Course | 1 |
| HIA 211 ◊ Ethnic Cooking-Italian | Core Course | 1 |
| HIA 212 ◊ Ethnic Cooking-Japanese | Core Course | 1 |
| HIA 213 ◊ Ethnic Cooking-Mexican | Core Course | 1 |
| HIA 214 ◊ Ethnic Cooking-New Orleans | Core Course | 1 |
| HIA 216 ◊ Ethnic Cooking-Polish | Core Course | 1 |
| HIA 218 ◊ Ethnic Cooking-Spanish | Core Course | 1 |
| HIA 296 ◊ Special Topics in the Hospitality Industry | Program Elective | 0.5 - 3 |
See HIA course descriptions.
Chairperson: Manny Uribe, Ext. 3624
KEY
(AAS/CERT) |
| General Education |
Communications, Fine Arts, Humanities, Life Science, Mathematics, Physical Science, Social and Behavioral Science (see individual degree requirements). |
| Core Course |
Course(s) listed in a semester the student is required to take. |
| Program Elective |
Course(s) that faculty recommend and are listed in the ‘Program Electives’ section (if any) for this program. |
If intending to transfer, choose courses accepted by your transfer institution. |
| General Elective |
Course(s) chosen by the student, if needed, above and beyond core courses and program electives (if any), to complete the Program Total Credits. |
| ◊ symbol |
This course is articulated. (course transfers to 3 or more Illinois State schools, as an elective or equal course-to-course) |
| # symbol |
This course has a prerequisite. (course(s) student takes prior to taking this course) |