Culinary Arts

If you have a passion for food, the Culinary Arts program is both exciting and challenging. Classes are taught in a state-of-the-art kitchen, facilities.

Career Information

The hospitality industry is the nation's largest private sector employer. More than two million jobs are expected to be added through 2016. If you are friendly and energetic, creative, self-motivated, a problem solver and a hands-on participant, then you may be right for a career within this industry.

Culinary Arts graduates become chefs in major restaurants or start their own businesses. Typical salaries include the following:

  • Executive Chef: $73,400
  • Sous Chef: $42,300

Degree and Certificate

College of DuPage offers an associate in applied science (A.A.S.) degree in Culinary Arts and a certificate in Culinary Arts. Prior to registration, students should meet with a program advisor for course selection.

 

News

 

Gainful Employment Information

View information about this program, including estimated cost and employment opportunities.


Contact Information


Laura Lerdal, Culinary Market and Lab Coordinator
(630) 942-2359

Anna Gay, Program Support Specialist
(630) 942-2502

Mary Beth Leone, Coordinator, Hospitality
(630) 942-2059

Tim Meyers, Co-Coordinator, Culinary and Baking
(630) 942-3223

David Kramer, Co-Coordinator, Culinary and Baking
(630) 942-2868

Business and Technology Division
Technical Education Center (TEC), Room 1034, (630) 942-2592

Visiting Chef Series

video

Visiting Chef Series Features Arun Sampanthavivat

Chef Arun Sampanthavivat, executive chef and owner of the nationally renowned Arun's Thai Restaurant in Chicago, recently prepared a five-course meal for area college supporters during the inaugural "Visiting Chef Series" at Waterleaf restaurant.

3+1 Program

COD and Roosevelt University 3+1 Degree Program in Hospitality and Tourism Management for students with an AAS in Culinary Arts

Spotlight

  • Margaret Glenzinski

    Margaret GlenzinskiCulinary Arts

    "The opportunities to grow and challenge yourself are always being offered. One would not have these opportunities available if not at COD. I am grateful for the experience and for the people I have met.”

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  • Randy Jeffay

    Randy JeffayCulinary Arts

    "In the Classical Cuisine course, we'd be working with tenderloins, lobster tails, ducks, wonderful cuts of fish. These were opportunities to do some real quality learning with quality results."

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  • Kelly Sears

    Kelly SearsCulinary Arts

    "I attempted to test myself every day, with every class and every new experience. I learned something different from each chef and instructor. They all had their strengths in different areas, lending a strong, balanced education."

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  • Samuel Perez

    Samuel PerezCulinary Arts

    "One day I hope to own my own restaurant. The time I spent at COD has definitely help me accomplish a lot in my field."

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  • Christine Petersen

    Christine PetersenCulinary Arts

    "COD was the best financial choice but offered completely transferable credits for my bachelor's degree with a great foundation for the hospitality industry and culinary arts."

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  • Tiffany Lewis

    Tiffany LewisCulinary Arts

    “I took all of my culinary classes on campus and finished all my general education requirements at the Naperville Center. I was in classrooms with younger students, but I still fit in and was engaged in the classroom setting.”

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