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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
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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. ​

Program Core Requirements

48  CH
Culinary
330CUL 701
Intro To Food Service I 3
Introduction to the food service industry (history, organization and future challenges); career opportunities; standards of professionalism; instruction in principles and procedures of basic equipment and its use; basic food and kitchen safety; beginning fundamentals of cooking. 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
Topics will include prevention of food-borne illness, HACCP procedures, facility sanitation, legal guidelines, kitchen safety, and safe food preparation, storing, and reheating guidelines. The National Restaurant Association ServSafe examination will be a part of this course. Students who pass the exam will receive the ServSafe certification. 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
Designed to give the student the opportunity to investigate and assess culinary arts as a possible career goal. It covers basic mise en place including knife skills, proper station set-up, classical cooking terminology, standard cooking methods, stock preparation, sauce preparation and heat transfer methods. Develops the basic skills necessary for employment as food service professionals, emphasizing professionalism and team work as a basic element 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
Chef's Training II-Section A 4
Introduces the student to Garde Manager - cold kitchen techniques including production of soups, salads, sandwiches, sausages, terrines, pates, galantines, cheese, hors d'oeuvres, canapes, appetizers, condiments, pickles and breakfast items. Includes sanitation as it applied to cold food preparation, the equipment in the Garde Manager kitchen and garnishes, both individual plate presentation and buffet presentation. 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) and concurrent enrollment in 330CUL 714 and 330CUL 709, or Consent of Department Chairperson.
Offered at: Kennedy-King
330CUL 708
Chef's Training I-Section B 4
Covers basic mise en place including knife skills, proper station set-up, classical cooking terminology, standard cooking methods, stock preparation, sauce preparation and heat transfer methods. Develops the basic skills necessary for employment as a food service professionals. 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
Chef's Training II-Section B 4
This course is designed to introduce the student to Garde Manager-cold kitchen techniques including production of soups, salads, sandwiches, sausages, terrines, pates, galantines, cheese, hors d'oeuvres, canapes, appetizers, condiments, pickles and breakfast items. The student will not only be introduced to the production of these items but will also become familiar with sanitation as it applies to cold food preparation, the equipment in the Garde Manager kitchen and garnishes, both individual plate presentation and buffet presentations. 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; concurrent enrollment in 330CUL 714 and 706.
Offered at: Kennedy-King
330CUL 714
Nutrition for Chefs 4
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 721
Entree Preparation 7
Study of principles, methods and techniques involved in the preparation of international cuisines with an emphasis on specialized cooking methods and flavor profiles; practical experience in banquet and buffet production with an emphasis on presentation techniques and design; proper and safe use of tools, materials and quantity foodservice equipment. 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. Concurrent enrollment in 330CUL 707 and 723.
Offered at: Kennedy-King
330CUL 723
Food Service Management 5
Instruction in food service management and executive responsibility in all facets of the food service industry. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:
Offered at: Kennedy-King
330CUL 728
Advanced Cooking 7
Study of principles, methods and techniques involved in quantity preparation of appetizers, sandwiches, salads, soups, stocks, sauces, meats, seafood, poultry, eggs, milk, cheese, bakery products, desserts and beverages; practical experience in proper and safe use of tools, materials and quantity foodservice equipment. 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

Additional Requirements

 CH

Elective Program Requirements

 CH

Area of Focus

 CH

Focus Electives

 CH

 CH
Total Minimum Credit Hours
 

Career Pathways