Division of Career Education

Culinary Training Certificate

Curriculum 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. 

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