Program Overview
Professional Cook CertificateBusiness and Social Sciences Division, Room T302, (847) 543-2047www.clcillinois.edu/programs/hcm This program prepares students for entry-level employment in the food service industry. Courses provide an introduction to the hospitality industry and emphasize hands-on cooking techniques, sanitation and safety. Students learn to use recipes and equipment in a commercial kitchen to prepare stocks, sauces, soups, vegetables, starches, salads, and salad dressings. Students earn the ServSafe Foodservice Sanitation license as a part of this certificate. |
Recommended Plan of Study
First Semester | 9 Credits | |
Course | Title | Hours |
|---|---|---|
course ^ | College Success Seminar | [2] |
Introduction to Hospitality Industry | 3 | |
ServSafe: Food Service Sanitation | 1 | |
Culinary Principles I | 5 | |
Second Semester | 8 Credits | |
Course | Title | Hours |
Culinary Principles II | 5 | |
Hospitality Supervision | 3 | |
Total Hours for Certificate | 17 |
^ The credit for CLC 120, College Success Seminar, is an institutional requirement for graduation. It is not part of the program requirements but must be completed with a D or better.
For more information on recommended courses or program specific advising contact your Academic Success Advisor or the Business and Social Sciences Division at (847) 543-2047.