Professional Cook Certificate

Cook up a career in the culinary field

Got a passion for preparing food? Learn hands-on cooking techniques, sanitation and safety. Complete this certificate and earn the ServSafe Foodservice Sanitation license.

Get immersed in the basics. Build a strong foundation in culinary excellence. CLC partners with the community to help students get started in the multi-faceted hospitality industry. Gain hands-on experience working in restaurants, bakeries, clubs, catering and more.

What can you do with a Professional Cook Certificate?

Begin working in the food service industry as a dishwasher, busser or station attendant. If you already have work experience and earn this certificate, you can begin a career in any of the following roles:

cook
prep cook
station attendant
supervisor

If you complete the professional cook certificate and are hungry for more, earn a professional chef certificate to take your culinary skills to the next level.

Highlights

Career Certificate

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

Full-time students finish in 1 year.
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

Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $25,673
  
  Median
  
  $29,687
  
  Senior-Level
  
  $36,684
  
  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
  
  $12.34
  
  Median
  
  $14.27
  
  Senior-Level
  
  $17.63
  
  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
  
  100%
  
  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).
Clean dishes, kitchen, food preparation equipment, or utensils.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $26,567
  
  Median
  
  $31,123
  
  Senior-Level
  
  $38,858
  
  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
  
  $12.76
  
  Median
  
  $14.96
  
  Senior-Level
  
  $18.67
  
  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
  
  99.78%
  
  Some college
  
  0.22%
  
  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).
Perform duties such as taking orders and serving food and beverages. Serve customers at counter or from a steam table. May take payment. May prepare 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
  
  $27,171
  
  Median
  
  $30,233
  
  Senior-Level
  
  $37,361
  
  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
  
  $13.06
  
  Median
  
  $14.53
  
  Senior-Level
  
  $17.96
  
  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
  
  80.37%
  
  Certificate
  
  3.21%
  
  Some college
  
  15.48%
  
  Associate Degree
  
  0.61%
  
  Doctorate
  
  0.33%
  
  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
  
  $31,842
  
  Median
  
  $39,376
  
  Senior-Level
  
  $62,032
  
  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
  
  $15.31
  
  Median
  
  $18.92
  
  Senior-Level
  
  $29.82
  
  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).
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $28,011
  
  Median
  
  $31,277
  
  Senior-Level
  
  $39,779
  
  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
  
  $13.47
  
  Median
  
  $15.03
  
  Senior-Level
  
  $19.12
  
  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
  
  82.29%
  
  Certificate
  
  0.63%
  
  Bachelor's Degree
  
  3.94%
  
  Master's Degree
  
  13.14%
  
  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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Your CCN guides you through the admission process, helps you choose your academic program, enroll in classes and connect you with resources.

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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.

View program in 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

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 Code	Course Title	Credits	Course Highlights
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 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

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 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

Total Credit Hours

17

Hospitality and Culinary Management at CLC

Get the bigger picture

This 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 cook certificate totals 17 credits. Students take an average of 2 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 hospitality and culinary management (HCM) classes are available online and in person, such as Introduction to the Hospitality Industry (HCM 110) and Nutrition (HCM 175). We offer the Hospitality Leadership class online only.
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 safe knife skills and sanitary cooking techniques you can carry into any kitchen. Learn to read recipes and use equipment in a commercial kitchen to prepare stocks, sauces, soups, vegetables, starches, salads and salad dressings.

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 lab classes, you follow recipes and are trained by experienced chefs.

*Cost includes tuition and other fees, including books and materials before financial aid is applied, such as grants, loans or scholarships. There are many opportunities for financial assistance at CLC. Learn more about Cost of Attendance.

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Cook up a career in the culinary field

What can you do with a Professional Cook Certificate?

Highlights

Career Certificate

Program Length: 1 Year

Financial Aid/Scholarships Available

Prairie at Brae Loch

Stackable Credentials

Career Outlook

Cooks, Fast Food

Salary Levels

Top entry-level education

Dishwashers

Salary Levels

Top entry-level education

Fast Food and Counter Workers

Salary Levels

Top entry-level education

First-Line Supervisors of Food Preparation and Serving Workers

Salary Levels

Top entry-level education

Food Preparation Workers

Salary Levels

Top entry-level education

Need help?

Recommended Pathway

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Semester 1 10 Credits

Semester 2 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 many students are in the classes?

Are there students like me in this program?

What skills will I learn in this program?

Take the next step...

Be debt-free at CLC

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