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Culinary Arts Associate in Applied Science

Culinary Arts

Associate in Applied Science (AAS)

View the Semester Map Culinary Arts Associates in Applied Science
The A.A.S. degree program in Culinary Arts is a sequential learning program taught over four semesters. All semesters include lecture, discussion, demonstration and hands-on production that allow students to practice the techniques of food production in a commercial food service environment. The curriculum includes additional methods and techniques that will increase the student’s repertoire of ethnic and classical menus. In addition, the coursework will include management skills, cost control, budgeting techniques, merchandising, business planning, resume writing and interviewing techniques. General Education classes must be completed to satisfy the degree requirements. Students will receive the ServSafe® Sanitation Certification and will be eligible for the City of Chicago and State of Illinois Sanitation certificates upon completion. 

Details: Associate in Applied Science (AAS)

Career Pathway

Credit Hours (CH)

63

Program/Plan Number

362

Funding Options

Open For Enrollment

Yes

Also Offered At

 

Courses

+-

Prerequisites

 CH

General Education Requirements

15  CH

Students should refer to the General Education Requirements for AAS degrees and speak to an advisor.  The A.A.S. model includes the State of Illinois Human Diversity requirement. ​

Fine Arts/Humanities course (3) -- Semester 2

Social/Behavioral Sciences course (3) -- Semester 4

Fine Arts/Humanities course (3) -- Semester 4

Biology
BIOLOGY 107
Nutrition-Consumer Education 3
Science of food as it relates to health, including food composition and utilization, food preparation and preservation, nutrition, special diets, fad foods, and foods of the future; social and political aspects of food in the world's future. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:
Offered at: Harold Washington Harry S Truman Kennedy-King Malcolm X Olive-Harvey Richard J. Daley
English
ENGLISH 101
Composition 3
Development of critical and analytical skills in writing and reading of expository prose. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 101 based on prior coursework or COMPASS, ACT, or SAT test scores, or Consent of Department Chairperson.
IAI Approved
Offered at: Harold Washington Harry S Truman Kennedy-King Malcolm X Olive-Harvey Richard J. Daley Wilbur Wright

Program Core Requirements

48  CH
Culinary
330CUL 701
Intro To Food Service I 3
This class is an introduction to the food service industry (history, organization and future challenges), career opportunities, standards of professionalism, instruction in principles, procedures and use of basic equipment; basic food and kitchen safety, beginning fundamentals and concepts of cooking. An emphasis will be placed on culinary math and measurements as well as culinary terminology. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100 and Reading 125 and Math 098; Concurrent enrollment in 330CUL 703, 705, and 708.
Offered at: Kennedy-King
330CUL 703
Food Sanitation & Safety I 2
Safe food handling is expected at all times when working in a commercial kitchen for the safety of the guests. This class will cover topics such as preventing food-borne illness, HACCP procedures, facility sanitation, legal guidelines, kitchen safety, safe food preparation, storing, and reheating guidelines to introduce the student to kitchen safety and sanitation. Writing assignments, as appropriate to the disciplines, are part of the course.
Prerequisites:Eligibility for English 100 and Reading 125 and Math 098; Concurrent enrollment in 330CUL 701, 705, and 708.
Offered at: Kennedy-King
330CUL 705
Chef's Training I-Section A 4
This course covers basic knife skills, proper station set-up and sanitation, classical cooking terminology, standard cooking methods, stock preparation, sauce preparation and heat transfer methods of steaming, sweating and roasting. Emphasizes professionalism, team work and career readiness as basic elements for success. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125 and Math 098, Concurrent enrollment in 330CUL 701,703 and 708.
Offered at: Kennedy-King
330CUL 706
Introduction to Garde Manger 4
Introduction to Garde Mangerr (the cold kitchen) where the student will produce items such as cold soups, cold sauces, cheese plates, fruit plates, vegetable crudité, salads, sandwiches and condiments. Creative and attractive food presentation will include but will not be limited to color blocking, garnishing, knife cuts and spatial awareness. Includes sanitation as it applied to cold food preparation ready-to-eat foods and the equipment in the Garde Manger kitchen. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Grade of C or better in 330CUL 701, 330CUL 703, 330CUL 705, and 330CUL 708 or Consent of Department Chairperson.
Offered at: Kennedy-King
330CUL 707
Food Service Technology 4
Introduces kitchen calculations, including costing and conversion, determining revenue and food cost, menu planning and pricing, cost control in a foodservice environment, and an overview of the use of computers in a professional kitchen. Writing assignments, as appropriate to the discipline are part of the course.
Prerequisites:Eligibility for English 100, Reading 125, and Math 098 or Consent of Department Chairperson.
Offered at: Kennedy-King
330CUL 708
Chef's Training I-Section B 4
This class continues building on Chef Training I – A with a focus on the standard cooking and heat transfer methods of frying, broiling, poaching, and braising. Includes practicing knife skills, proper station set-up, classical cooking terminology and culinary math and measurements. Students will be introduced to basic plate presentations. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125 and Math 098; concurrent enrollment in Culinary 701, 703, and 705.
Offered at: Kennedy-King
330CUL 709
Advanced Garde Manger 4
This course is designed to provide the student with advanced garde manger skills focusing on the creation and production of pates, galantines, roulades, sausage, hors d’oeuvres, and canapes. Canning and preserving are also covered.. Both individual plate and buffet presentations will be included to stress the visual appeal of food. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Grade of C or better in 330CUL 701, 330CUL 703, 330CUL 705, and 330CUL 708 or Consent of Department Chairperson.
Offered at: Kennedy-King
330CUL 714
Nutrition for Chefs 3
This course provides the basic principles of nutrition and their relation to food preparation. Nutrition's role in culinary techniques, ingredient selection, flavor development and creation of healthful menu options will be applied in lecture and experiential learning. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Grade of C or better in 330CUL 701,703,705 and 708 or Consent of Department Chairperson.
Offered at: Kennedy-King
330CUL 728
Restaurant Service 7
This course is held within a restaurant environment in which students will work for half of the semester in the kitchen and the other half in the dining room to be able to have a well-rounded operational experience. Students will utilize the cooking skills that they have learned in prior lab classes to effectively cook in a restaurant setting with a focus on guest satisfaction, speed and plate consistency. Food safety and sanitation, cooking techniques, plate presentation and professionalism are also included. When working in the dining room, students will rotate through positions typically found in a restaurant while creating a positive dining experience. Professionalism, teamwork, and following set service standards are included. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125, and Math 98. Grade of C or better in (330CUL 701, 330CUL 703, 330CUL 705, and 330CUL 708), or Consent of Department Chairperson.
Offered at: Kennedy-King

Additional Requirements

 CH

Elective Program Requirements

 CH

Area of Focus

 CH

Focus Electives

 CH

 CH
Total Minimum Credit Hours
 

Career Pathways