Program/Costs/Course Description

Culinary Arts

• Basic Certificate
  
  The Basic Certificate in Culinary Arts curriculum introduces the student to the commercial kitchen environment by covering safety and sanitation procedures, basic mise en place including knife skills and station set-up, proper use and care of equipment, cooking terminology, standard cooking methods, stock preparation and sauce production. This program is designed to give the student the opportunity to investigate and assess Culinary Arts as a possible career goal.
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• Advanced Certificate
  
  The Advanced Certificate is a sequential learning program and is taught over three semesters. The Advanced Certificate includes all courses included in the AAS degree program except for the General Education classes and Advanced Cooking. Supplementing the Basic Culinary Certificate Program, this course focuses on advanced techniques and offers extensive practice utilizing contemporary menus. Eligible students will receive the ServSafe®, City of Chicago and State of Illinois Sanitation Certificates upon completion.
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• Associate In Applied Science Degree
  
  The AAS Degree in Culinary Arts is a sequential learning program taught over five semesters. All semesters include lecture, discussion, demonstration and hands-on production that allow students to learn and practice the techniques of food product in a commercial foodservice environment. This course will introduce additional methods and techniques that will increase the student’s repertoire of ethnic menus. In addition, the coursework will include lectures and discussions on management skills, cost control, budgeting techniques, merchandising business planning, resume writing and interviewing techniques. General Education classes must be completed to satisfy the degree requirements. Students who have already completed their General Education class work can achieve a degree in Culinary Arts in 4 semesters.
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Baking And Pastry Arts

• Basic Certificate
  
  The Basic Certificate Program curriculum introduces the students to the commercial baking environment by covering safety and sanitation skills and station set-up, proper use and care of equipment, baking and pastry terminology. The program is designed to give the student the opportunity to investigate and assess Baking and Pastry as a possible career. The Basic Certificate Program consist of the first 16 weeks of the ICCB approved AAS Degree Program.
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• Advanced Certificate
  
  The Advanced Certificate Program is a sequential learning program and is taught over three semesters.The Advanced Certificate is includes all courses included in the ICCB approved AAS Degree Program for Baking and Pastry except for Chocolates and Confections, Contemporary Desserts and the General Education requirements: English, Mathematics, Social Science, Humanities and Physical/Life Science courses.
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• Associate In Applied Science Degree
  
  The AAS Degree in Baking and Pastry Arts is a sequential learning program taught over four semesters. All semesters include lecture, discussion, demonstration and hands-on production that allow students to learn and practice the techniques of baking and pastry production in a commercial bakeshop environment. This program includes production for restaurant and bakeshop sales, offering the student real-world experience in the field.
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Additional Information

Tuition and fees for all culinary and baking/pastry classes includes books, uniforms and knife or pastry tool kits.

Books for general education courses are not included in the tuition listed. Students are required to purchase chef shoes and a lock for their locker.

 

Out-of-district tuition: For academic year 2009-10 beginning summer 2009, an additional $180.15 per credit hour is charged, for a total of $259.15 per credit hour. Out-of-state tuition: For academic year 2009-10 beginning summer 2009, an additional $222.55 per credit hour is charged for a total of $301.55 per credit hour.

Tuition and fees subject to change without notification.

 

 

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