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. 

Semester One			Credit Hours
	HIA 110		Introduction to Hospitality Industry	3
	HIA 115		Food Sanitation and Safety	2
#	HIA 128		Introduction to Baking/Pastry	3
	HIA 132		Nutrition	2
	HIA 133		Menu Writing	2
	HIA 150		Food Preparation Essentials & Theory	3
			Program electives	1
				16
Semester Two
	HIA 130		Culinary Arts Quantity Food Preparation I	3
	HIA 255		Culinary Arts-Garde Manger	3
	HIA 276		Food Purchasing/Control	3
#	HIA 295		Cooperative Work Experience	3
			Program electives	2
				14
			Total credits required	30
Suggested Electives:		HIA 118, HIA 124, HIA 127, HIA 129, HIA 134; HII 202 thru 219.
Coordinator:		Jerome Drosos, Ext. 3624
Area of Concentration