Program of Study: Hospitality and Culinary Management
Academic Division: Business Division
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.
In Hospitality and Culinary Management's Career Certificate Programs, you will come to understand everything about food, which will serve you well in everything you do. Your program won't just change the way you think about food; it'll change the way you think about your career and advancement in the 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.
The changes follow a successful relocation of the program’s kitchen to the 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. The facility includes induction cook tops, a baking and pastry arts area, a 40-seat dining room and two demonstration kitchen/classrooms.
For more information, please contact the Business Division at (847) 543-2041 or at firstname.lastname@example.org.
NEW–PRAIRIEA CLC STUDENT-MANAGED RESTAURANT
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 Hospitality and Culinary Management Summer Courses
- HCM 151 American Regional Cuisine
- HCM 153 Latin American Cuisine
- HCM 299-003 Introduction to Beverage Appreciation (1 credit)
For more information view CLC's New Courses for Summer flier (PDF).
Career Program Degree and Certificates
The Program information below opens in PDF Format.
Associate in Applied Science (A.A.S.) Degree
- Hospitality and Culinary Management A.A.S. (Plan 22FB)
Certificates provide students with concentrated course work to develop skills needed for career advancement.
- Baking and Pastry Assistant Certificate (Plan 22FJ)
- Hospitality Manager Certificate (Plan 22FI)
- Hospitality Supervisor Certificate (Plan 22FG)
- Professional Chef Certificate (Plan 22FH)
- Professional Cook Certificate (Plan 22FD)
Course Scheduling Guide
|Please see the schedule below to aid in planning your schedule:|
*This information is accurate, but subject to change.