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First Cook • Certificate of Completion

Occupational Program

Total Credit Hours: 24.5

Colleague Code: CC.FRSTC

Curriculum Code: HSP 202

Program Information:

  • This applied science program of study must be taken in its entirety to meet certificate requirements.

Top 3 Occupations According to www.onetonline.org:

  • Head Cooks (35-1011.00)
  • Food Preparation Workers (35-3021.00)
  • Food Service Managers (11-9051.00)

For Program Information Contact:

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

Lincoln Land Community College provides the following information in compliance with the “Program Integrity” and “Gainful Employment in a Recognized Occupation” regulations as defined by the US Department of Education (34 CFR 668.8).

Gainful Employment Information

Gainful Employment Information is located at http://ww3.llcc.edu/ge/ccfrstc/12.0504-gedt.html

Recommended Course Sequence:

First Semester:

CLA 100Culinary Essentials

1

CLA 131Food Production I

3

CLA 141Introduction to Bakeshop

3

HSP 116Nutrition for Food Service Professionals

2.5

Second Semester:

CLA 132Food Production II

3

CLA 136Garde Manger

3

HSP 115Restaurant Management

3

HSP 138Culinary Purchasing and Food Cost Control

3

CAS 121Computer Applications and Concepts

3

Course Requirements:

Required Program Courses (22 credits)

Please see your advisor for course planning.

CLA 100Culinary Essentials

1

CLA 131Food Production I

3

CLA 132Food Production II

3

CLA 136Garde Manger

3

CLA 141Introduction to Bakeshop

3

HSP 115Restaurant Management

3

HSP 116Nutrition for Food Service Professionals

2.5

HSP 138Culinary Purchasing and Food Cost Control

3

Required Program Support Courses (3 credits)

CAS 121Computer Applications and Concepts

3