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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 and station chef and some supervisory positions, with 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 and international cuisines, and baking. Both classroom and real-world applications are used with hands-on training in our state-of-the-art facility through operating our student-ran 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 latter.
  • This applied science program of study must be taken in its entirety to meet degree requirements.

For Program Information Contact:

Applied and Emerging Technologies department at 217-786-2494 or see an academic advisor.

Recommended Course Sequence:

First Semester:

CLA 100Culinary Essentials

1

CLA 131Food Production I

3

CMN 101Public Speaking Fundamentals

3

HSP 100Hospitality Essentials

1

HSP 105Introduction to the Hospitality Industry

2

TEM 103Vocational-Technical Math

3

Second Semester:

CAS 121Computer Applications and Concepts

3

CLA 132Food Production II

3

CLA 136Garde Manger

3

CLA 141Introduction to Bakeshop

3

HSP 138Purchasing Control

3

Third Semester:

CLA 200Cafe Production and Management

4

CLA 231Food Production III

3

EGL 103Career Communications

3

HSP 116Nutrition for Food Service Professionals

2.5

HSP 215Restaurant Management

3

Fourth Semester:

BUS 121Introduction to Business

3

OR

BUS 125Entrepreneurship

3

 

CLA 232Food Production IV

4

CMN 104Interpersonal Communication

3

HSP 107Food Service Sanitation

0.5

HSP 260Hospitality Internship

3

Humanities, Fine Arts or Social Science Elective

3

Course Requirements:

Required General Education Courses

Please see your advisor for course planning.

CMN 101Public Speaking Fundamentals

3

CMN 104Interpersonal Communication

3

EGL 103Career Communications

3

TEM 103Vocational-Technical Math

3

Humanities, Fine Arts or Social Science Elective

3

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 107Food Service Sanitation

0.5

HSP 116Nutrition for Food Service Professionals

2.5

HSP 138Purchasing Control

3

HSP 215Restaurant Management

3

Total Credit Hours:36.0

Required Program Support Courses

BUS 121Introduction to Business

3

OR

BUS 125Entrepreneurship

3

 

CAS 121Computer Applications and Concepts

3

Total Credit Hours:6

Required Work-Based Learning Courses

HSP 260Hospitality Internship

3

Total Credit Hours:3

Total Credit Hours: 60.0