Navigation for Hospitality and Culinary Management:


Program of Study: Hospitality and Culinary Management

Academic Division: Business Division

Hospitality and Culinary Management

About the Program

Associate in Applied Science degree (Plan 22FB) in Hospitality and Culinary Management. To be a successful leader in the increasingly complex and ever-changing food service industry, you must be a skilled culinarian, an astute business person, and a creative trendsetter. Through our hospitality and culinary management degree program you will gain hands-on experience in food preparation and food operations. You'll also learn the principles of effective leadership and explore subjects that will broaden your mind and develop your critical thinking skills. You'll be prepared for supervisory or managerial positions in restaurants, clubs, hotels or resorts. Some job titles you will qualify for include cook, baker, assistant kitchen manager, line chef, and food & beverage manager. Other industry positions include personal chef, pastry chef and catering chef. With additional experience in the field positions such as hotel chef and executive chef will be available.

Baking and Pastry Associate in Applied Science (22FK). The Baking and Pastry Arts program provides students with the knowledge and technical skills needed for employment in the baking and pastry industry. Students can pursue careers as bakers and pastry chefs in bakeries, restaurants, hotels, country clubs, retail stores, and catering. Students acquire basic and advanced skills including artisan bread making, European tortes and pastries, chocolate work, frozen desserts, special diets, and healthful baking. The program also prepares students for managerial positions in the pastry industry.

The career certificates will prepare you for employment as a cook or baker, sous chef, line chef, specialty baker, party chef for a catering company, and independent small-medium sized restaurant chef. You will also be prepared for entry level employment in restaurants, clubs, catering, bakeries and institutional food service as members of the management team.

Kitchen/Culinary Lab

The program’s kitchen is a 9,000-square-foot modern and fully equipped culinary lab at the Lake County High Schools Technology Campus, located at the northwest corner of CLC’s campus.

For more information, please contact the Business Division at (847) 543-2041 or at businessdivision@clclillinois.edu.

NEW–PRAIRIEA CLC STUDENT-MANAGED RESTAURANT

Prairie Logo

Hospitality and Culinary Management students will showcase their skills in CLC's student-managed restaurant, Prairie, by preparing and serving lunch for the CLC community.

New Fall Courses

  • HCM 152 European Cuisine
  • HCM 176 Yeast Breads 

For more information, check the Fall 2013 schedule.

Career Program Degree and Certificates

The Program information below opens in PDF Format.PDF

Associate in Applied Science (A.A.S.) Degree

Certificates

Certificates provide students with concentrated course work to develop skills needed for career advancement.

Course Scheduling Guide

Hospitality & Culinary Management
Please see the schedule below to aid in planning your schedule:
Fall,
Spring &
Summer

Fall &
Spring Only
 - no Summer

Fall
Only
Spring
Only

HCM 110
HCM 111
HCM 112
HCM 113
HCM 170
HCM 172
HCM 175
HCM 272
HCM 299

HCM 171
HCM 185
HCM 212
HCM 213
HCM 214
HCM 273
HCM 275

HCM 174
HCM 176
HCM 271

HCM 173
HCM 178

The following HCM elective courses will be offered either Spring, Summer or Fall on a rotating basis: HCM 151, HCM 152, HCM 153, HCM 154, and HCM 155. Please check the schedule.

*This information is accurate, but subject to change.
Rev: July 2013

If you would like to speak with one of the  faculty advisors for the hospitality and culinary management program, please check their contact information.

Related Links


 
 
 

Make this website talk with BrowseAloud.
College of Lake County, 19351 West Washington Street, Grayslake, IL 60030-1198    (847) 543-2000