Hospitality Industry Administration Culinary Arts

Curriculum HIA.CUL.AAS (C206L)

The Hospitality Industry Administration Culinary Arts Degree prepares the student for potential positions as food service workers, cooks and potential chefs in restaurants, hotels, country clubs and other food service establishments. Students are trained in hands-on culinary and baking laboratories where the student will practice their skills in quantity food preparation techniques. The degree also includes general education requirements, management training, safety and sanitation training, purchasing, marketing, menu design, nutrition, supervision and labor/food cost control.

Upon completion of this degree the student will be able to:

  • apply safety and sanitation in the culinary and baking laboratories by maintaining a valid State of Illinois Sanitation license;
  • demonstrate the ability to operate professional equipment;
  • apply their knowledge to manage, coach, and supervise a team of culinary professionals;
  • improve time management skills by beginning and finishing practical examinations in a timely manner;
  • apply their knowledge in food and labor cost control, inventory control and purchasing;
  • demonstrate effective written and verbal communication skills;
  • perform math calculations necessary for the culinary industry;
  • show proficiency in the quantity production of cold and hot food preparation;
  • demonstrate the ability to weigh and measure ingredients properly.

Associate in Applied Science Degree

Semester One

Credit Hours

 

HIA 100

Culinary Mathematics

2

 

HIA 110

Introduction to Hospitality Industry

3

 

HIA 115

Food Sanitation & Safety1

2

 

HIA 128

Introduction to Baking & Pastry

3

 

HIA 132

Nutrition

2

 

HIA 133

Menu Writing

2

 

HIA 150

Food Preparation Essentials & Theory

3

 

 

General education/Humanities

1

 

 

 

18

Semester Two (Spring)

 

HIA 120

Dining Room Service

3

 

HIA 130

Culinary Arts Quantity-Food Preparation I

3

#

HIA 225

Hospitality Supervision

3

 

HIA 250

Hospitality Marketing

3

 

HIA 276

Food & Beverage Purchasing/Control

3

 

 

Program elective

1

 

 

 

16

Semester Three (Fall)

 

ACC 100

Basic Accounting I1

3

#

HIA 228

Specialty Baking and Pastry

3

 

HIA 255

Culinary Arts Garde Manger

3

#

HIA 260

Culinary Arts Quantity-Food Preparation II

3

#

RHT 101

Freshman Rhetoric & Composition I

3

 

 

Program electives

2

 

 

 

17

Semester Four (Spring)

 

HIA 277

Catering Management

3

#

HIA 295

Cooperative Work Experience

3

 

HTH 104

Science of Personal Health or

 

 

HTH 281

First Aid & CPR

2

 

SPE 101

Principles of Effective Speaking

3

 

HIS 151

History of the U. S. to 1877 or

 

 

PSC 150

American National Politics or

 

 

SSC 190

Contemporary Society

3

 

 

Program electives

2

 

 

 

16

 

 

Total credits required for graduation

67

See HIA course descriptions.

See Humanities General Education requirements.

Program electives (5): CIS 101◊; HIA 114◊, HIA 117◊, HIA 122◊, HIA 202◊, HIA 205◊, HIA 207◊, HIA 208◊, HIA 209◊, HIA 210◊, HIA 211◊, HIA 212◊, HIA 213◊, HIA 214◊, HIA 215◊, HIA 216◊, HIA 218◊, HIA 280◊, HIA 285◊, HIA 296◊; Italian, Spanish

1ACC 100◊ meet the Mathematics and/or Science general education requirement.

Coordinator: Denise Smith-Gaborit, Ext. 3624