Professional Chef Certificate

Become a skilled chef

Walk into every kitchen with confidence. Build on your professional cook certificate to develop advanced culinary, nutrition and supervision skills. Learn advanced cooking techniques for meat, poultry, seafood and breakfast.

Let your cooking strengths shine!

Our new culinary space opened Fall 2023. Gain real-world experience in a student-managed restaurant, culinary kitchen and multi-purpose kitchen for baking and pastry classes.

What can you do with a certificate as a Professional Chef?

Many CLC graduates have become supervisors and managers months after graduation. The professional chef certificate improves your culinary toolkit, preparing you for higher-level roles in the food service industry, such as:

lead cook
supervisor
chef

Complete this certificate to meet the requirements for the sanitation, nutrition and supervision courses in the American Culinary Federation’s Chefs Certification program.

Highlights

Career Certificate

Earn a career certificate in 1 year or less to refine your skills into an in-demand career.
Program Length: 1.5 Years

Full-time students can complete in 1.5 years.
Financial Aid/Scholarships Available

Based on need and/or achievement. Explore ways to pay for college.
Prairie at Brae Loch

Gain hands-on learning at this student-managed restaurant.
Stackable Credentials

Earn and learn as you go with stackable credentials.

Career Outlook

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $41,225
  
  Median
  
  $63,690
  
  Senior-Level
  
  $106,971
  
  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
  
  $19.82
  
  Median
  
  $30.62
  
  Senior-Level
  
  $51.42
  
  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
  
  13.8%
  
  Certificate
  
  17.24%
  
  Some college
  
  3.45%
  
  Associate Degree
  
  51.72%
  
  Bachelor's Degree
  
  13.79%
  
  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).
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $30,876
  
  Median
  
  $38,492
  
  Senior-Level
  
  $51,012
  
  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
  
  $14.84
  
  Median
  
  $18.50
  
  Senior-Level
  
  $24.52
  
  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
  
  73.08%
  
  Certificate
  
  14.21%
  
  Some college
  
  5.85%
  
  Associate Degree
  
  0.08%
  
  Bachelor's Degree
  
  6.78%
  
  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).
Prepare meals in private homes. Includes personal chefs.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $29,260
  
  Median
  
  $46,391
  
  Senior-Level
  
  $96,441
  
  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
  
  $14.06
  
  Median
  
  $22.30
  
  Senior-Level
  
  $46.36
  
  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
  
  46.15%
  
  Certificate
  
  38.46%
  
  Some college
  
  3.85%
  
  Associate Degree
  
  11.54%
  
  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).
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $30,288
  
  Median
  
  $39,296
  
  Senior-Level
  
  $51,848
  
  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
  
  $14.56
  
  Median
  
  $18.89
  
  Senior-Level
  
  $24.92
  
  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
  
  62.94%
  
  Certificate
  
  17.56%
  
  Some college
  
  11.21%
  
  Associate Degree
  
  4.77%
  
  Bachelor's Degree
  
  0.87%
  
  Doctorate
  
  2.65%
  
  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).
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $30,690
  
  Median
  
  $35,992
  
  Senior-Level
  
  $49,873
  
  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
  
  $14.75
  
  Median
  
  $17.30
  
  Senior-Level
  
  $23.97
  
  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
  
  88.38%
  
  Some college
  
  10.69%
  
  Associate Degree
  
  0.93%
  
  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 engaged in preparing and serving food.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $33,123
  
  Median
  
  $41,554
  
  Senior-Level
  
  $67,044
  
  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
  
  $15.92
  
  Median
  
  $19.97
  
  Senior-Level
  
  $32.23
  
  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
  
  80.94%
  
  Certificate
  
  9.69%
  
  Some college
  
  2.09%
  
  Associate Degree
  
  7.28%
  
  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
  
  $37,933
  
  Median
  
  $57,146
  
  Senior-Level
  
  $104,890
  
  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
  
  $18.23
  
  Median
  
  $27.47
  
  Senior-Level
  
  $50.42
  
  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
  
  70.56%
  
  Certificate
  
  4.83%
  
  Some college
  
  18.35%
  
  Associate Degree
  
  0.71%
  
  Bachelor's Degree
  
  5.54%
  
  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 inclusive list of course options, see the 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
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 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
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 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

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

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 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	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 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 Code	Course Title	Credits
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 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 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

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 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 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 Code	Course Title	Credits	Course Highlights
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
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

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	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

Total Credit Hours

31

*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.

Hospitality and Culinary Management at CLC

Get the bigger picture

A professional chef certificate is just one possible way to study Hospitality and Culinary Management. Get the bigger picture—degrees, credentials and extra options.

View the Hospitality and Culinary Management program overview

Frequently asked questions

The professional chef certificate totals 31 credit hours. Students take an average of 3 semesters to complete this program.
Both. Due to the nature of the courses for this degree, in-person classes are essential. This provides you with hands-on, immersive culinary training.

We offer most of the Hospitality classes in person. All lab classes are hands-on and in person. Students typically prefer in-person for lecture-only program classes. Several HCM (hospitality and culinary management) classes are available online and in person, such as Introduction to the Hospitality Industry (HCM 110) and Nutrition (HCM 175).
We offer smaller lab classes of 10-16 students. Lecture-only classes are capped at 24 to 32 students, so you’ll get plenty of personalized attention from your professors. Plus, you’ll have unique opportunities to connect with your classmates.
Yes, you’ll fit right in. Our student profile is varied. There is a 50/50 split between traditional and non-traditional students pursuing this certificate. Educational backgrounds range from high school diplomas to associate or bachelor’s degrees.
Develop teamwork and people management skills you can carry into any kitchen. Learn strategies for safe and efficient food production and operations.

Extend your ability to create menus and execute recipes to perfection. For example, in Culinary Principles II (HCM171), students work on an ingredient project. You choose ingredients—such as fresh basil—and research the herb listing, where it’s grown and its uses in cooking.

Experience a mixture of learning strategies, including:
- field trips
- guest speakers
- hands-on labs
- individual and team projects
- in-person lectures
- online discussion boards
- quizzes, exams and tests
- textbook readings and homework
In the hands-on labs, you follow and refine recipes as experienced chefs train you.
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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Become a skilled chef

Let your cooking strengths shine!

What can you do with a certificate as a Professional Chef?

Highlights

Career Certificate

Program Length: 1.5 Years

Financial Aid/Scholarships Available

Prairie at Brae Loch

Stackable Credentials

Career Outlook

Chefs and Head Cooks

Salary Levels

Top entry-level education

Cooks, Institution and Cafeteria

Salary Levels

Top entry-level education

Cooks, Private Household

Salary Levels

Top entry-level education

Cooks, Restaurant

Salary Levels

Top entry-level education

Cooks, Short Order

Salary Levels

Top entry-level education

First-Line Supervisors of Food Preparation and Serving Workers

Salary Levels

Top entry-level education

Food Service Managers

Salary Levels

Top entry-level education

Need help?

Recommended Pathway

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Semester 1 14 Credits

Semester 2 10 Credits

Semester 3 7 Credits

Total Credit Hours

Hospitality and Culinary Management at CLC

Get the bigger picture

Frequently asked questions

How long does this certificate take?

Are classes online or in-person?

How big are the classes?

Are there students like me in this program?

What skills will I learn in this program?

How much does this program cost?

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