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Culinary Arts • Associate in Applied Science

Occupational Program

Colleague Code: AAS.CLA

Curriculum Code: CLA 101

Program Information:

As the second largest employer in the nation, the culinary industry allows for a very broad variety of jobs, including restaurants and foodservice, hotels and lodging, casinos, catering, clubs, resorts and retirement communities. If you are passionate, creative, and a self-driven hard worker, this industry has many opportunities.

This Associate in Applied Science prepares individuals for entry level positions such as line cook, station chef with a pathway to leadership which includes coursework in financial management, leadership, and customer service. In addition, there is a heavy emphasis on food preparation including classes on quantity food production, garde manger, American regional, international cuisine, and fundamental baking. Both classroom and real-world applications are used with hands-on training in our state-of-the-art facility in addition to operating our student-led café and an internship. General education classes are also included in this program.

  • This program is applicable for those entering the field for the first time; those considering this industry as a second career; and those in an entry level job in the field looking to move up the ladder.
  • This applied science program of study must be taken in its entirety to meet degree requirements.

For Program Information Contact:

Director of Culinary and Hospitality at the Workforce Institute at 217-786-2494 or see a Student Success Coach.

Recommended Course Sequence:

First Semester:

CLA 100Culinary Essentials

1

CLA 131Food Production I

3

CLA 136Garde Manger

3

CLA 141Introduction to Bakeshop

3

HSP 100Hospitality Essentials

1

HSP 105Introduction to the Hospitality Industry

2

HSP 116Nutrition for Food Service Professionals

2.5

HSP 213Catering and Event Management

3

Second Semester:

HSP 138Purchasing Control

3

CLA 132Food Production II

3

CLA 200Cafe Production and Management

4

CLA 231Food Production III

3

CLA 232Food Production IV

4

ESI 101Employability Skills

2

Third Semester:

HSP 215Restaurant Management

3

CSC 105Computer Applications and Concepts

3

EGL 103Technical and Professional Communication I

3

Fourth Semester:

CLA 260Culinary Internship

3

Humanities, Fine Arts or Social Science Elective

3

Humanities, Fine Arts or Social Science Elective

3

EGL 106Technical and Professional Communication II

3

OR

CMN 104Interpersonal Communication

3

TEM 103Vocational-Technical Math

3

or a higher math elective

3-5

Course Requirements:

Required General Education Courses

Please see your Student Success Coach for course planning. Please note: Students wishing to transfer to a four year university, should pursue a substitute for EGL 101 and EGL 102 in place of EGL 103 and EGL 106 and complete a higher Math Elective instead of TEM 103.

Humanities, Fine Arts or Social Science Elective

3

Humanities, Fine Arts or Social Science Elective

3

EGL 103Technical and Professional Communication I

3

EGL 106Technical and Professional Communication II

3

OR

CMN 104Interpersonal Communication

3

TEM 103Vocational-Technical Math

3

or a higher math elective

3-5

Total Credit Hours:15

Required Program Courses

CLA 100Culinary Essentials

1

CLA 131Food Production I

3

CLA 132Food Production II

3

CLA 136Garde Manger

3

CLA 141Introduction to Bakeshop

3

CLA 200Cafe Production and Management

4

CLA 231Food Production III

3

CLA 232Food Production IV

4

HSP 100Hospitality Essentials

1

HSP 105Introduction to the Hospitality Industry

2

HSP 116Nutrition for Food Service Professionals

2.5

HSP 138Purchasing Control

3

HSP 213Catering and Event Management

3

HSP 215Restaurant Management

3

Required Program Support Courses

CSC 105Computer Applications and Concepts

3

ESI 101Employability Skills

2

Required Work-Based Learning Courses

CLA 260Culinary Internship

3