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First Cook • Certificate of Completion

Occupational Program

Colleague Code: CC.FRSTC

Curriculum Code: HSP 202

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 First Cook Certificate of Completion prepares individuals for entry level positions such as line cook and prep cook, with coursework in customer service, costing, and food preparation including quantity cooking, baking, and garde manger.  Both classroom and real-world applications are used with hands-on training in our state-of-the-art facility. 
    This program is applicable for those entering the field for the first time. 
  • 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:

Director of Culinary and Hospitality at the Workforce Institute 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
HSP 116Nutrition for Food Service Professionals

2.5

Second Semester:

CLA 132Food Production II

3
CLA 136Garde Manger

3
CSC 105Computer Applications and Concepts

3
HSP 138Purchasing Control

3

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
HSP 100Hospitality Essentials

1
HSP 105Introduction to the Hospitality Industry

2
HSP 116Nutrition for Food Service Professionals

2.5
HSP 138Purchasing Control

3
Total Credit Hours:21.5

Required Program Support Courses

CSC 105Computer Applications and Concepts

3
Total Credit Hours:3

Total Credit Hours: 24.5