Culinary Arts

Associate in Applied Science
Career Degree
Cost
$13,765*

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. Options include:

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

Career Outlook

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Need help?

Your College & Career Navigator (CCN) helps you

  • complete the admission process
  • choose an academic program
  • enroll in first-semester classes
  • get access to helpful resources

Talk to a CCN

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 inclusive list of course options and degree requirements, see the college catalog.

Icon Key

  • 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
    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
    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
    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
    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
    • 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
      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
      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
      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
      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
      Course Highlights

    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
    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
    • 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
      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
      Course Highlights

    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
    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
    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
    • 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
      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
      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
      Course Highlights

    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
    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
    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
    • 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
      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
      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
      Course Highlights

    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 Course Highlights
    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 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 Highlights

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

Total Credit Hours

64

*Cost is estimated based on recommended pathway credit hours. This includes in-district tuition and other fees, such as books and materials before financial aid is applied, as well as grants, loans or scholarships. There are many opportunities for financial assistance at CLC. Learn more about Cost of Attendance.



Female student taking notes in class

Hospitality and Culinary Management at CLC

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