Culinary Arts • Associate in Applied Science

Occupational Program

Total Credit Hours: 60

Colleague Code: AAS.CLA

Curriculum Code: CLA 100

Program Information:

• This program prepares students for service in the broad-based hospitality/tourism industry.
• Rapid growth of the industry affords many opportunities including hotels, clubs, food and beverage and tourist services.
• Heavy emphasis is placed on an internship that allows students to choose between culinary or lodging/club skill-development areas.
• This applied science program of study must be taken in its entirety to meet degree requirements.
• This program has been articulated with Kaplan University as a 2 + 2 program if taken in its entirety.

For Program Information Contact:

Applied Technology and Workforce Development at 217-786-2286 or 217-786-2420 or see an academic advisor.

Recommended Course Sequence:

First Semester:

CLA 100	Culinary Essentials	1
CLA 131	Food Production I	3
CLA 141	Introduction to Bakeshop	3
HSP 115	Restaurant Management	3
EGL 103	Career Communications	3
	OR
EGL 101	Composition I	3
HSP 116	Nutrition for Food Service Professionals	2.5

Second Semester:

CMN 101	Public Speaking Fundamentals	3
CLA 132	Food Production II	3
CLA 136	Garde Manger	3
BUS 121	Introduction to Business	3
CAS 121	Computer Applications and Concepts	3

Third Semester:

MAT 105	Quantitative Literacy	3
	OR
TEM 103	Vocational-Technical Math	3
CLA 200	Caf‚ Production and Management	4
CLA 231	Food Production III	3
HSP 138	Culinary Purchasing and Food Cost Control	3

Fourth Semester:

CMN 104	Interpersonal Communication	3
	OR
EGL 102	Composition II	3
CLA 232	Food Production IV	4
HSP 107	Food Service Sanitation	0.5
BUS 130	Human Resource Management	3
BUS 125	Entrepreneurship	3
	OR
BUS 202	Principles of Marketing	3
HSP 120	Hospitality Internship I	3
	Humanities, Fine Arts or Social Science Elective	3

Course Requirements:

Required General Education Courses (15 credits)

Please see your advisor for course planning.

CMN 101	Public Speaking Fundamentals	3
EGL 103	Career Communications	3
	OR
EGL 101	Composition I	3
CMN 104	Interpersonal Communication	3
	OR
EGL 102	Composition II	3
MAT 105	Quantitative Literacy	3
TEM 103	Vocational-Technical Math	3
	Humanities, Fine Arts or Social Science Elective	3

Required Program Courses (33 credits)

CLA 100	Culinary Essentials	1
CLA 131	Food Production I	3
CLA 132	Food Production II	3
CLA 136	Garde Manger	3
CLA 141	Introduction to Bakeshop	3
CLA 200	Caf‚ Production and Management	4
CLA 231	Food Production III	3
CLA 232	Food Production IV	4
HSP 107	Food Service Sanitation	0.5
HSP 115	Restaurant Management	3
HSP 116	Nutrition for Food Service Professionals	2.5
HSP 138	Culinary Purchasing and Food Cost Control	3

Required Program Support Courses (9 credits)

BUS 121	Introduction to Business	3
BUS 130	Human Resource Management	3
	OR
BUS 125	Entrepreneurship	3
	OR
BUS 202	Principles of Marketing	3
CAS 121	Computer Applications and Concepts	3

Required Work-Based Learning Courses (3 credits)

HSP 120

Hospitality Internship I

3