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Culinary Arts Advanced Certificate

Culinary Arts

Advanced Certificate (AC)

View the Semester Map Culinary Arts Advanced Certificate
The Advanced Certificate program in Culinary Arts is made up of all courses included in the parent Culinary Arts 362 A.A.S. program with the exception of the general education classes and advanced cooking course.  Supplementing the Basic Culinary certificate program, the focus is on advanced techniques and offers extensive practice utilizing contemporary and classical menus.  Students will receive the ServSafe® Sanitation Certification and will be eligible for City of Chicago and State of Illinois Sanitation certificates upon completion.​

Details: Advanced Certificate (AC)

Career Pathway

Credit Hours (CH)

41

Program/Plan Number

363

Funding Options

Open For Enrollment

Yes

Also Offered At

 

Courses

+-

Prerequisites

 CH

General Education Requirements

 CH

Program Core Requirements

41  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
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 707
Food Service Technology 4
Introduces kitchen calculations, including recipe costing and conversion, determining revenue and food cost, menu planning and pricing, cost control in a food service 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; concurrent enrollment in 330CUL 721 and 330CUL 723, 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
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:Eligibility for English 100, Reading 125, and Math 098 or Consent of Department Chairperson. Concurrent enrollment in 330CUL 707 and 721.
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