Culinary Arts Management-Certificate

Certificate (Certificate Program) - 37 Credit Hours

Program Information:
Do you like to cook? Are you interested in working in a restaurant, health care food service, catering service or cafeterias that serve schools, businesses, or colleges and universities? ICC´s certificate program can help you on your way. The Culinary Arts-Certificate Program involves about three semesters (37 credit hours) of coursework that will teach you what you need to know to land an entry-level job in food service and will provide you with an overview of the skills you need to advance in the food service and restaurant business. People who succeed in the food service business are creative people who are attentive to detail. They like to produce visually appealing foods and enjoy serving the public. Successful culinary arts professionals insist on good hygiene for their work place and for themselves. They know how to weigh and measure ingredients and foodstuffs. Culinary arts professionals also use math to increase or decrease portions to serve large or small groups of people.

Program Accreditation:
Illinois Central College is a Professional Management Development Partner with the National Restaurant Association Educational Foundation. Upon completion of the certificate the student will earn the Professional Management Development (ProMgmt.) Certificate of completion.

Admission to the Program:
Students must complete basic skills placement testing prior to admission to this program.

Recommended Course Sequence:

Fall Semester 1:
CA 150; CA 151; CA 153; CA 155; CA 157

Spring Semester 1:
CA 211; CA 213; CA 215; BUS 120 or Approved Mathematics

Fall Semester 2:
HOS 110; ENGL 105 or ENGL 110; CA 212; CA 157

Course Information:

Required Program Courses
Course	Name	Credit
CA 150	PROFESSIONAL COOKING	3
CA 151	ADVANCED SANITATION AND SAFETY	3
CA 153	BAKING	3
CA 155	MEAT, POULTRY AND FISH	3
CA 157	GARDE MANGER	3
CA 211	FOODSERVICE MARKETING	3
CA 212	FOODSERVICE COST CONTROL	4
CA 213	BEVERAGE MANAGEMENT	3
CA 215	FOODSERVICE NUTRITION AND MENU PLANNING	3
ENGL 105	BASIC COMPOSITION
	or
ENGL 110	COMPOSITION I	3
HOS 110	INTRODUCTION TO HOSPITALITY MANAGEMENT	3
BUS 120	BUSINESS MATHEMATICS
or
	APPROVED MATHEMATICS	3

For Program Information Contact:
Agricultural and Industrial Technologies Department
AIT Building
Room TK118
(309)694-5616