Culinary Arts A.A.S.

Excel in creating guest experiences

You’re wondering if a career in culinary is for you. Then, you remember how your favorite dish makes you feel. Serve up that memory for guests whenever they enter your restaurant.

Start on the line and work up to being executive chef, where you can create experiences for guests in hotels, nightclubs, resorts or Michelin-starred restaurants anywhere in the world.

What can you do with a degree in Culinary Arts?

You can stage with a chef to learn your way around a professional kitchen; get a scholarship—if needed—to transfer to a university or you can market your skills to culinary magazines and become a food stylist.

Start right away with your associate degree in roles such as:

line cook
prep cook
station attendant
caterer

With additional education or experience, you can become:

lead cook
executive chef, sous-chef, chef de cuisine
pastry chef
food service or restaurant manager

Highlights

Prairie at Brae Loch

Gain hands-on learning at this student-managed restaurant.
Financial Aid / Scholarship Opportunities

Explore ways to pay for college (based on need/achievement).
Career Degree

Gain in-demand technical and job-ready skills by earning an associate degree in 2 years.
Program Length: 2 Years

Finish in 2 years as a full-time student.
WIOA Program

Become eligible for Workforce Innovation and Opportunity Act (WIOA)-awarded vouchers.

*Estimated cost is based on recommended pathway credit hours for full-time students for academic year 2025-2026. This includes in-district tuition and comprehensive fees, before financial aid, including grants, loans, and scholarships, is applied. Actual cost may vary to include additional fees, materials, and other cost of attendance factors such as living expenses, transportation, etc. Explore opportunities for financial assistance at CLC. Learn more about the Cost of Attendance.

Career Outlook

Assist patrons at hotel, apartment, or office building with personal services. May take messages; arrange or give advice on transportation, business services, or entertainment; or monitor guest requests for housekeeping and maintenance.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $35,229
  
  Median
  
  $41,974
  
  Senior-Level
  
  $62,407
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $16.93
  
  Median
  
  $20.17
  
  Senior-Level
  
  $30.00
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  50%
  
  Certificate
  
  9.09%
  
  Some college
  
  27.27%
  
  Associate Degree
  
  4.55%
  
  Bachelor's Degree
  
  9.09%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Directly supervise and coordinate activities of entertainment and recreation related workers.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $37,853
  
  Median
  
  $48,922
  
  Senior-Level
  
  $76,311
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $18.19
  
  Median
  
  $23.52
  
  Senior-Level
  
  $36.69
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  26.91%
  
  Certificate
  
  21.94%
  
  Associate Degree
  
  16.66%
  
  Bachelor's Degree
  
  34.49%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Directly supervise and coordinate activities of workers in assigned gambling areas. May circulate among tables, observe operations, and ensure that stations and games are covered for each shift. May verify and pay off jackpots. May reset slot machines after payoffs and make repairs or adjustments to slot machines or recommend removal of slot machines for repair. May plan and organize activities and services for guests in hotels/casinos.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $34,944
  
  Median
  
  $55,920
  
  Senior-Level
  
  $77,666
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $16.79
  
  Median
  
  $26.88
  
  Senior-Level
  
  $37.34
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  53.79%
  
  Certificate
  
  11.93%
  
  Some college
  
  17.22%
  
  Associate Degree
  
  10.6%
  
  Bachelor's Degree
  
  6.45%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Supervise and coordinate activities of passenger attendants.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $45,294
  
  Median
  
  $63,505
  
  Senior-Level
  
  $97,766
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $21.77
  
  Median
  
  $30.53
  
  Senior-Level
  
  $47.00
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  26.91%
  
  Certificate
  
  21.94%
  
  Associate Degree
  
  16.66%
  
  Bachelor's Degree
  
  34.49%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Supervise and coordinate activities of personal service workers.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $34,335
  
  Median
  
  $47,376
  
  Senior-Level
  
  $77,659
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $16.50
  
  Median
  
  $22.77
  
  Senior-Level
  
  $37.33
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  17.95%
  
  Some college
  
  23.89%
  
  Associate Degree
  
  47.77%
  
  Bachelor's Degree
  
  7.54%
  
  Master's Degree
  
  2.85%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $34,570
  
  Median
  
  $60,333
  
  Senior-Level
  
  $112,940
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $16.61
  
  Median
  
  $29.00
  
  Senior-Level
  
  $54.29
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  45.8%
  
  Certificate
  
  21.34%
  
  Some college
  
  4.56%
  
  Associate Degree
  
  18.56%
  
  Bachelor's Degree
  
  9.73%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Welcome patrons, seat them at tables or in lounge, and help ensure quality of facilities and service.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $31,409
  
  Median
  
  $33,817
  
  Senior-Level
  
  $50,767
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $15.09
  
  Median
  
  $16.25
  
  Senior-Level
  
  $24.40
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  71.18%
  
  Some college
  
  15.7%
  
  Bachelor's Degree
  
  13.12%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).

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Recommended Pathway

This pathway serves as a guide for students to complete the degree or certificate assuming full-time enrollment (registered in 12 or more credit hours per semester) with Semester 1 typically representing a Fall term.

Students are strongly encouraged to meet with their College and Career Navigator (CCN) to identify coursework that will meet degree requirements based on individual academic goals. For a more comprehensive list of course options and degree requirements, see the CLC college catalog.

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Credit for prior learning available
Dual credit options available
Global citizenship
Online/Virtual options available

Course Code	Course Title	Credits	Course Highlights
CLC 120	CLC 120 College Success Seminar Class Description This course is designed to teach students attitudes and skills valuable for college success. Topics may include: growth mindset, self-advocacy skills, college resources, college culture, financial literacy, and academic success strategies, such as study skills, time management, and goal setting. Throughout this course, students will develop skills necessary for promoting positive human relations in a diverse society.	2	Dual credit options available Online/Virtual options available
HCM 110	HCM 110 Introduction to the Hospitality Industry Class Description This course prepares students for a career in the hospitality industry. The course provides an overview of the various segments in the industry including restaurant management, culinary arts, lodging, managed services, beverages, recreation and theme parks, gaming, and event management. Students are introduced to the various operational areas within the hospitality industry.	3	Credit for prior learning available Dual credit options available Online/Virtual options available
HCM 111	HCM 111 Culinary Principles I Class Description This course introduces students to the principles of commercial food preparation with emphasis on the development of a basic foundation of culinary skills. Topics covered include the history of culinary arts, development of modern food service, classic and modern kitchen brigades, kitchen sanitation and safety, recipes and menus, professional kitchen tools and equipment, knife safety, flavors and flavorings, dairy products, mise en place, cooking principles, stock and sauce preparation, and soup identification and preparation.	4	Credit for prior learning available Dual credit options available
HCM 113	HCM 113 ServSafe: Food Service Sanitation Class Description This course introduces students to the principles and procedures of sanitation in food preparation and service. Topics include causes and prevention of food borne illnesses, health regulations and inspection procedures. The State of Illinois Sanitation Licensing Examination is given as part of this course. This course meets the requirements for the sanitation course for American Culinary Federation (ACF) initial certification and/or re-certification. NOTE: BRING SERVSAFE BOOK TO FIRST CLASS - AVAILABLE AT CLC BOOKSTORE.	1	Credit for prior learning available Dual credit options available
MTH 114	MTH 114 Applied Mathematics Class Description This course explores the basic principles of mathematics with an emphasis on career technical applications. Operations of signed numbers including integers fractions and decimals are studied. Further areas of study include ratios, proportions, percentages, measuring systems, unit conversions, precision, accuracy, scientific notation introductory algebra and practical geometry.	3	Credit for prior learning available Dual credit options available Online/Virtual options available

Course Highlights
Course Code	CLC 120
Course Title	CLC 120 College Success Seminar Class Description This course is designed to teach students attitudes and skills valuable for college success. Topics may include: growth mindset, self-advocacy skills, college resources, college culture, financial literacy, and academic success strategies, such as study skills, time management, and goal setting. Throughout this course, students will develop skills necessary for promoting positive human relations in a diverse society.
Credits	2
Dual credit options available
Online/Virtual options available

Course Highlights
Course Code	HCM 110
Course Title	HCM 110 Introduction to the Hospitality Industry Class Description This course prepares students for a career in the hospitality industry. The course provides an overview of the various segments in the industry including restaurant management, culinary arts, lodging, managed services, beverages, recreation and theme parks, gaming, and event management. Students are introduced to the various operational areas within the hospitality industry.
Credits	3
Credit for prior learning available
Dual credit options available
Online/Virtual options available

Course Highlights
Course Code	HCM 111
Course Title	HCM 111 Culinary Principles I Class Description This course introduces students to the principles of commercial food preparation with emphasis on the development of a basic foundation of culinary skills. Topics covered include the history of culinary arts, development of modern food service, classic and modern kitchen brigades, kitchen sanitation and safety, recipes and menus, professional kitchen tools and equipment, knife safety, flavors and flavorings, dairy products, mise en place, cooking principles, stock and sauce preparation, and soup identification and preparation.
Credits	4
Credit for prior learning available
Dual credit options available

Course Highlights
Course Code	HCM 113
Course Title	HCM 113 ServSafe: Food Service Sanitation Class Description This course introduces students to the principles and procedures of sanitation in food preparation and service. Topics include causes and prevention of food borne illnesses, health regulations and inspection procedures. The State of Illinois Sanitation Licensing Examination is given as part of this course. This course meets the requirements for the sanitation course for American Culinary Federation (ACF) initial certification and/or re-certification. NOTE: BRING SERVSAFE BOOK TO FIRST CLASS - AVAILABLE AT CLC BOOKSTORE.
Credits	1
Credit for prior learning available
Dual credit options available

Course Highlights
Course Code	MTH 114
Course Title	MTH 114 Applied Mathematics Class Description This course explores the basic principles of mathematics with an emphasis on career technical applications. Operations of signed numbers including integers fractions and decimals are studied. Further areas of study include ratios, proportions, percentages, measuring systems, unit conversions, precision, accuracy, scientific notation introductory algebra and practical geometry.
Credits	3
Credit for prior learning available
Dual credit options available
Online/Virtual options available

Course options: Students can choose a math elective higher than MTH 114.

Course Code	Course Title	Credits	Course Highlights
HCM 170	HCM 170 Patisserie I Class Description This course covers the basic principles and ingredients used in bakeshop production. Topics covered include identification of equipment and tools used in the bakeshop, identification of ingredients used in the bakeshop, controlling the development of gluten, understanding the baking process and various mixing methods. This course introduces students to skills needed in a bakeshop and focuses on preparation of baked goods which include quick breads, pate a choux, tarts, pies and cookies.	4
HCM 112	HCM 112 Culinary Principles II Class Description This course is a continuation of Culinary Principles I with emphasis on the development of a strong foundation in culinary skills. Topics covered include identification of vegetables used in food service operations and proper cooking methods, the range of vegetarian diets, identification and cookery of various starches, identification and preparation of salads and salad dressings, and the identification of the fruits used in food service operations, and sandwich preparation.	4
HCM 212	HCM 212 Menu Marketing and Management Class Description This course examines the impact the menu has on the success of a foodservice operation. Topics covered include menu design and layout, costing-out recipes, determining menu prices, marketing and merchandising the menu, cost control, and the importance of menu analysis.	3	Dual credit options available
ENG 120	ENG 120 Introduction to Professional & Technical Composition Class Description Introduction to Professional & Technical Composition is an introductory college level writing course for anyone interested in learning how to develop their professional writing skills for real world applications. Students will learn how to plan, draft, compose, and revise a variety of technical and professional documents common to the workplace. Writing clearly and succinctly for a defined target audience will be emphasized, as well as developing skills in document design and multimodal composition. Projects are based on practical situations within the student’s area of study.	3	Online/Virtual options available

Course Highlights
Course Code	HCM 170
Course Title	HCM 170 Patisserie I Class Description This course covers the basic principles and ingredients used in bakeshop production. Topics covered include identification of equipment and tools used in the bakeshop, identification of ingredients used in the bakeshop, controlling the development of gluten, understanding the baking process and various mixing methods. This course introduces students to skills needed in a bakeshop and focuses on preparation of baked goods which include quick breads, pate a choux, tarts, pies and cookies.
Credits	4

Course Highlights
Course Code	HCM 112
Course Title	HCM 112 Culinary Principles II Class Description This course is a continuation of Culinary Principles I with emphasis on the development of a strong foundation in culinary skills. Topics covered include identification of vegetables used in food service operations and proper cooking methods, the range of vegetarian diets, identification and cookery of various starches, identification and preparation of salads and salad dressings, and the identification of the fruits used in food service operations, and sandwich preparation.
Credits	4

Course Highlights
Course Code	HCM 212
Course Title	HCM 212 Menu Marketing and Management Class Description This course examines the impact the menu has on the success of a foodservice operation. Topics covered include menu design and layout, costing-out recipes, determining menu prices, marketing and merchandising the menu, cost control, and the importance of menu analysis.
Credits	3
Dual credit options available

Course Highlights
Course Code	ENG 120
Course Title	ENG 120 Introduction to Professional & Technical Composition Class Description Introduction to Professional & Technical Composition is an introductory college level writing course for anyone interested in learning how to develop their professional writing skills for real world applications. Students will learn how to plan, draft, compose, and revise a variety of technical and professional documents common to the workplace. Writing clearly and succinctly for a defined target audience will be emphasized, as well as developing skills in document design and multimodal composition. Projects are based on practical situations within the student’s area of study.
Credits	3
Online/Virtual options available

Course options: Students can choose ENG 121 instead of ENG 120.

Course Code	Course Title	Credits	Course Highlights
HCM 171	HCM 171 Culinary Principles III Class Description This course emphasizes the principles of commercial food preparation along with continued focus on building a strong foundation in culinary skills. Topics covered include principles of meat cookery, including beef, veal, lamb and pork; and principles of poultry, game, fish and shellfish. Students will learn the composition and structure of meat, poultry, fish and shellfish, and will learn quality indicators when purchasing these products. Students will learn the proper cooking methods for various cuts of meat, poultry, fish and shellfish. This course incorporates a capstone project in which students provide a full meal for the public.	4
HCM 175	HCM 175 Nutrition Class Description This course introduces students to the principles of nutrition and the application of these principles to the food service industry. Topics include fundamentals of food chemistry and nutrition for different age groups and the special needs of individuals. This course meets the requirements for the nutrition course for American Culinary Federation (ACF) initial certification and/or re-certification.	3	Online/Virtual options available
HCM 214	HCM 214 Hospitality Supervision Class Description This course introduces students to the skills and competencies needed to supervise staff in the hospitality industry. Emphasis is on recruiting, hiring, training, evaluating, motivating and team work performance. This course meets the requirements for the supervision course for American Culinary Federation (ACF) initial certification and/or re-certification.	3	Credit for prior learning available
ART 149	ART 149 Digital Photography I Class Description This course covers the capture, processing, and output of digital images. Digital camera and scanner input technology, as well as inkjet and electronic media output are explored. Technical instruction in Adobe Photoshop image processing software will also be covered. Note: Additional materials beyond those covered by course or lab fees will be required. See course syllabus for a list of materials and approximate costs.	3	Dual credit options available Online/Virtual options available

Course Highlights
Course Code	HCM 171
Course Title	HCM 171 Culinary Principles III Class Description This course emphasizes the principles of commercial food preparation along with continued focus on building a strong foundation in culinary skills. Topics covered include principles of meat cookery, including beef, veal, lamb and pork; and principles of poultry, game, fish and shellfish. Students will learn the composition and structure of meat, poultry, fish and shellfish, and will learn quality indicators when purchasing these products. Students will learn the proper cooking methods for various cuts of meat, poultry, fish and shellfish. This course incorporates a capstone project in which students provide a full meal for the public.
Credits	4

Course Highlights
Course Code	HCM 175
Course Title	HCM 175 Nutrition Class Description This course introduces students to the principles of nutrition and the application of these principles to the food service industry. Topics include fundamentals of food chemistry and nutrition for different age groups and the special needs of individuals. This course meets the requirements for the nutrition course for American Culinary Federation (ACF) initial certification and/or re-certification.
Credits	3
Online/Virtual options available

Course Highlights
Course Code	HCM 214
Course Title	HCM 214 Hospitality Supervision Class Description This course introduces students to the skills and competencies needed to supervise staff in the hospitality industry. Emphasis is on recruiting, hiring, training, evaluating, motivating and team work performance. This course meets the requirements for the supervision course for American Culinary Federation (ACF) initial certification and/or re-certification.
Credits	3
Credit for prior learning available

Course Highlights
Course Code	ART 149
Course Title	ART 149 Digital Photography I Class Description This course covers the capture, processing, and output of digital images. Digital camera and scanner input technology, as well as inkjet and electronic media output are explored. Technical instruction in Adobe Photoshop image processing software will also be covered. Note: Additional materials beyond those covered by course or lab fees will be required. See course syllabus for a list of materials and approximate costs.
Credits	3
Dual credit options available
Online/Virtual options available

Course options: Students can choose other courses instead of ART 149.

Course Code	Course Title	Credits	Course Highlights
HCM 185	HCM 185 Garde Manger Class Description This course introduces students to Garde Manger (the cold kitchen) and the practical applications of cold food preparation and presentation. Topics include cold sauces, plated appetizers, hors d'oevres, principles of plate presentation, buffet design, food art and sculpted centerpieces, garnishing, global garde manger, charcuterie, sausage making, smoking and curing.	4
HCM 213	HCM 213 Purchasing & Inventory Control Class Description This course addresses the principles and procedures of quantity purchasing and inventory control. Topics include basic steps in an organized purchasing system; developing standards for purchasing, cost controls and inventory systems; receiving and storage procedures; budgeting; record keeping for food, beverage, equipment and supplies; vendor relationships; legal factors; and storage requirements.	3	Credit for prior learning available
PSY 121	PSY 121 Introduction to Psychology Class Description This course presents the basic concepts and theoretical perspectives for understanding psychology with an emphasis on cultural competence and social justice. It encompasses factors affecting human behavior and mental processes and includes, but is not limited to, the history of psychology, research methodology, the brain and behavior, learning, memory, cognition, language, intelligence, development, personality, abnormal psychology, therapy and social psychology.	3	Credit for prior learning available Dual credit options available Online/Virtual options available
CMM 121	CMM 121 Fundamentals of Speech Class Description For students interested in improving their oral communication competency. This course combines a theoretical basis with practical verbal and nonverbal skills to enhance public speaking effectiveness. Students learn how to develop, research, organize, adapt, deliver and critique messages.	3	Dual credit options available Online/Virtual options available

Course Highlights
Course Code	HCM 185
Course Title	HCM 185 Garde Manger Class Description This course introduces students to Garde Manger (the cold kitchen) and the practical applications of cold food preparation and presentation. Topics include cold sauces, plated appetizers, hors d'oevres, principles of plate presentation, buffet design, food art and sculpted centerpieces, garnishing, global garde manger, charcuterie, sausage making, smoking and curing.
Credits	4

Course Highlights
Course Code	HCM 213
Course Title	HCM 213 Purchasing & Inventory Control Class Description This course addresses the principles and procedures of quantity purchasing and inventory control. Topics include basic steps in an organized purchasing system; developing standards for purchasing, cost controls and inventory systems; receiving and storage procedures; budgeting; record keeping for food, beverage, equipment and supplies; vendor relationships; legal factors; and storage requirements.
Credits	3
Credit for prior learning available

Course Highlights
Course Code	PSY 121
Course Title	PSY 121 Introduction to Psychology Class Description This course presents the basic concepts and theoretical perspectives for understanding psychology with an emphasis on cultural competence and social justice. It encompasses factors affecting human behavior and mental processes and includes, but is not limited to, the history of psychology, research methodology, the brain and behavior, learning, memory, cognition, language, intelligence, development, personality, abnormal psychology, therapy and social psychology.
Credits	3
Credit for prior learning available
Dual credit options available
Online/Virtual options available

Course Highlights
Course Code	CMM 121
Course Title	CMM 121 Fundamentals of Speech Class Description For students interested in improving their oral communication competency. This course combines a theoretical basis with practical verbal and nonverbal skills to enhance public speaking effectiveness. Students learn how to develop, research, organize, adapt, deliver and critique messages.
Credits	3
Dual credit options available
Online/Virtual options available

Course options: Students can choose PSY 122 instead of PSY 121. Students also can choose other courses instead of CMM 121.

Course Code	Course Title	Credits
HCM 275	HCM 275 Contemporary Restaurant Principles Class Description This course provides students with the opportunity to further develop their skills in all facets of restaurant operations. Students will plan, organize, prepare and serve menu items typically featured in an upscale dining establishment specializing in Contemporary American Cuisine. Students will experience both front-of-the-house and back-of-the-house operations. Modern menu trends, flavor combinations, and plate presentation are emphasized, using locally-grown and produced ingredients when possible. Students will also learn basic service techniques, set-up and organization of the dining room, and service language.	5
HCM 273	HCM 273 Controlling Hospitality Costs Class Description This course outlines the elements, procedures and process of controlling hospitality costs. Topics include menu, inventory, purchasing, receiving, food costs, waste, storage, budget, staff scheduling, payroll and benefits. The course also covers the components of analyzing market data and using historical numbers in budgeting.	3
HCM 150	HCM 150 Contemporary Restaurant Breakfast Class Description This course emphasizes the principles of commercial food preparation of breakfast items with continued focus on building a strong foundation in culinary skills. Topics covered include principles of breakfast cooking, from the classic to modern to regional techniques, proper cooking methods to include dry-heat, pan frying, moist heat, shirred and poached eggs. Other topics include meat cookery, griddle cakes, sides, and bakery goods typically served at breakfast will also be covered.. Students will learn the composition and operation of breakfast service including seasonings, accompaniments, presentation, and garnishes of breakfast items.	3

Course Highlights
Course Code	HCM 275
Course Title	HCM 275 Contemporary Restaurant Principles Class Description This course provides students with the opportunity to further develop their skills in all facets of restaurant operations. Students will plan, organize, prepare and serve menu items typically featured in an upscale dining establishment specializing in Contemporary American Cuisine. Students will experience both front-of-the-house and back-of-the-house operations. Modern menu trends, flavor combinations, and plate presentation are emphasized, using locally-grown and produced ingredients when possible. Students will also learn basic service techniques, set-up and organization of the dining room, and service language.
Credits	5

Course Highlights
Course Code	HCM 273
Course Title	HCM 273 Controlling Hospitality Costs Class Description This course outlines the elements, procedures and process of controlling hospitality costs. Topics include menu, inventory, purchasing, receiving, food costs, waste, storage, budget, staff scheduling, payroll and benefits. The course also covers the components of analyzing market data and using historical numbers in budgeting.
Credits	3

Course Highlights
Course Code	HCM 150
Course Title	HCM 150 Contemporary Restaurant Breakfast Class Description This course emphasizes the principles of commercial food preparation of breakfast items with continued focus on building a strong foundation in culinary skills. Topics covered include principles of breakfast cooking, from the classic to modern to regional techniques, proper cooking methods to include dry-heat, pan frying, moist heat, shirred and poached eggs. Other topics include meat cookery, griddle cakes, sides, and bakery goods typically served at breakfast will also be covered.. Students will learn the composition and operation of breakfast service including seasonings, accompaniments, presentation, and garnishes of breakfast items.
Credits	3

Course options: Students can choose other hospitality electives instead of HCM 150.

Total Credit Hours

64

Hospitality and Culinary Management at CLC

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Frequently asked questions

You qualify to take the ServSafe: Food Sanitation exam, which you can pass with a score of 75% or higher. ServSafe—developed by the National Restaurant Association—is the leader in food safety training and certification. You receive food sanitation training experience that reduces risk and creates a culture of food safety.
The ServSafe certification exam is to be taken in person with a proctor.
With a C or better, you can earn National Restaurant Association Educational Foundation (NRAEF) ManageFirst Certificates in:
- Hospitality Supervision
- Purchasing and Inventory Control
- Menu Marketing and Management
- Controlling Hospitality Costs
Yes! Prairie at Brae Loch is a CLC student-managed restaurant located at Brae Loch Golf Club near the Grayslake Campus. Here, you can practice all facets of running a restaurant in newly renovated, top-of-the-line kitchens.
Made possible thanks to a 20-year agreement between CLC and the Lake County Forest Preserves, the restaurant provides upscale dining at affordable prices to the local community.
Real restaurant experience: Learn hands-on in newly renovated, top-of-the-line kitchens at Prairie at Brae Loch, a CLC student-managed restaurant located at Brae Loch Golf Club near the Grayslake Campus. The restaurant provides upscale dining at affordable prices to the local community, thanks to a 20-year agreement between CLC and the Lake County Forest Preserves.

Full spectrum of training: You’ll be reading texts and doing homework, listening and participating in lectures, working on projects in teams and individually, guest speakers, field trips, discussion boards and in-person discussions, hands-on labs, quizzes/exams/testing, etc.

A better chef-to-student ratio: Your lab classes are smaller with 10-16 students, and lecture classes are capped at 24-32 students. This means your instructors get to know you better.

Hands-on lab classes: You’ll follow recipes, with chef assistance as needed. In your advanced level and capstone classes, you’ll follow recipes, with the freedom to create plates and menus.

Project-focused courses: In many lecture classes, you’ll work individually and on team projects. A great example is HCM212 Menu Marketing and Management—you’ll design a restaurant/bar/bakery incorporating what you learned in class, supported by research from other reliable sources.

Community involvement and networking: Our program participates in many CLC and community events throughout the year. During Vernon Hills Days and Taste of Grayslake, you and your classmates will create, make, present, and serve the menu with the chef’s supervision.
Yes, you can! When you meet the transfer requirements for CLC’s Guaranteed Transfer Admission partners, Southern Illinois University-Carbondale, Roosevelt University or St. Augustine University, you receive:
- guaranteed admission that confirms admission to your transfer school early
- personalized academic planning from both institutions
- thousands in tuition savings by attending CLC first
The estimated cost of this program appears at the top of this web page, under the program title.
The cost is based on recommended pathway credit hours. It includes in-district tuition and fees, such as for books and materials. It does not factor in financial aid (grants, loans, scholarships) that you may receive.
View current tuition and fees
Some courses in this program are subject to variable tuition and course fees because they provide specialized experiences, instruction or technology/equipment.
View courses with variable tuition and fees
Many opportunities exist at CLC to get financial assistance. Learn more about Cost of Attendance.

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Excel in creating guest experiences

What can you do with a degree in Culinary Arts?

Highlights

Prairie at Brae Loch

Financial Aid / Scholarship Opportunities

Career Degree

Program Length: 2 Years

WIOA Program

Career Outlook

Concierges

Salary Levels

Top entry-level education

First-Line Supervisors of Entertainment and Recreation Workers, Except Gambling Services

Salary Levels

Top entry-level education

First-Line Supervisors of Gambling Services Workers

Salary Levels

Top entry-level education

First-Line Supervisors of Passenger Attendants

Salary Levels

Top entry-level education

First-Line Supervisors of Personal Service Workers

Salary Levels

Top entry-level education

Food Service Managers

Salary Levels

Top entry-level education

Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop

Salary Levels

Top entry-level education

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Recommended Pathway

Icon Key

Semester 1 13 Credits

Semester 2 14 Credits

Semester 3 13 Credits

Semester 4 13 Credits

Semester 5 11 Credits

Total Credit Hours

Hospitality and Culinary Management at CLC

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Apply now: It's easy and free

Frequently asked questions

Will I be qualified to take any exams after I complete this program?

What career certificates can I earn in this program?

Will I be able to practice my skills in an actual restaurant?

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