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

Program electives (3): HIA 118, HIA 124, HIA 127, HIA 129, HIA 134; HII 202 thru 219.