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Culinary Manager • Certificate of Achievement

Occupational Program

Colleague Code: CA.CULMGR

Curriculum Code: CLA 110

Program Information:

As the second largest employer in the nation, the culinary industry allows for a very broad variety of jobs, including restaurants and food-service, 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 Culinary Manager Certificate of Achievement 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, 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.

  • 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 certificate of study must be taken in its entirety to meet certificate requirements.

For Program Information Contact:

Applied and Emerging Technologies department 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 141Introduction to Bakeshop

3

HSP 100Hospitality Essentials

1

HSP 105Introduction to the Hospitality Industry

2

Second Semester:

Note to TRC: To the Second semester list below, please place CSC 105 Computer Applications and Concepts (3) first where it is currently listed. 

CLA 132Food Production II

3

CLA 136Garde Manger

3

CSC 105Computer Applications and Concepts

3

HSP 138Purchasing Control

3

Third Semester:

CLA 200Cafe Production and Management

4

CLA 231Food Production III

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

HSP 107Food Service Sanitation

0.5

Course Requirements:

Required Program Courses

Please see your Student Success Coach 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

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

 

CSC 105Computer Applications and Concepts

3

Total Credit Hours:6

Total Credit Hours: 42.0