You want to attend a college that stands out from the rest. At COD, you'll discover:

• Dedicated instructors with years of practical industry and teaching experience.
• State-of-the-art instructional kitchens with individual stations including a a chocolate room and a culinary amphitheater.
• Flexible course schedules with day, evening and weekend classes.
• Small class sizes that ensure students receive personalized attention. 
• Affordable programs to help students achieve success without creating overwhelming debt or draining a savings account.
• An articulated transfer program with several prestigious institutions.
• Accreditation from the Education Foundation of the American Culinary Federation, making COD one of the few schools in the nation to have accreditation for both food service administration and culinary arts. 

Culinary Arts, Associate in Applied Science

The Culinary Arts, Associate in Applied Science degree program in Culinary Arts offers a full range of courses consisting of a minimum of 64 credits in program requirements and general education.

The curriculum covers sanitation, measurements and basic kitchen skills moving to restaurant preparation in advanced level courses such as International and Contemporary Cuisine, Garde Manger, Supervision and Management, and Fast Casual Service.

Start your culinary journey in state-of-the-art kitchens that hold a maximum of 16 students at 16 separate cooking stations. Learn to make stock in bulk, use your senses to distinguish favors, and practice different cooking methods, as well as using your skills in the Wheat Café and the fine dining Waterleaf restaurant. In addition, you will be provided with a culinary passport to give you global knowledge of various cuisines.

Culinary Arts Certificate

The Culinary Arts certificate program provides training that allow students to enter into the job force quickly. Without compromising the Culinary Arts and Baking and Pastry, Culinology curriculum, students may forego general education electives and consider completing those courses at a later date. The Culinary Arts certificate requires 25 credits and allows students to enter into the job force quickly.

Academic and Career Pathways

• Culinary Arts, Associate in Applied Science
• Culinary Arts, Certificate

Culinary Arts program graduates will:

• Understand the techniques and skills necessary for the preparation and service of quality foods in a professional setting.
• Demonstrate the ability to prepare and serve foods typical of all types of food service facilities.
• Become aware of the many career possibilities in the Culinary, Baking & Hospitality field and develop the skills necessary for employment.
• Demonstrate the ability to apply basic accounting skills to Culinary and/or Baking industry applications.
• Demonstrate the ability to analyze legal consequences that may arise from a management standpoint.
• Demonstrate the ability to use, purchase, and inventory information by planning menus for various types of dining while taking into consideration all aspects of basic menu planning including current nutritional trends.
• Demonstrate the ability to work well with personnel from both the front and back of the house.
• Demonstrate an understanding of the various types of table service by preparing foods appropriate to each type of service.
• Demonstrate professionalism and leading by example when working with others.
• Demonstrate the abilities to convert recipe quantities, use standard weights and measures correctly and to write and follow standard recipe procedures.
• Utilize all large and small equipment in commercial kitchens and bakeshops correctly and safely.
• Practice safe food handling and storage techniques while maintaining good personal hygiene and facilities.

College of DuPage partners with several four-year institutions to help students seamlessly complete a bachelor’s degree in culinary arts. Students can connect with Transfer Services for personalized guidance on transfer opportunities.

For more information about Transfer Pathways, visit the College of DuPage Catalog. The pathway outlines a typical two-year course plan for completing an AA or AS degree before transferring to a four-year program. Course requirements vary by institution, so consult your faculty or academic advisor for specific guidance.

Articulation Agreements

College of DuPage maintains transfer agreements with many colleges and universities to ensure a smooth transition toward a bachelor’s degree. These agreements often include a defined course sequence. Students should regularly meet with a faculty member or Advising Services to stay on track.

• Roosevelt University, AAS in Baking & Pastry to BS in Hospitality and Tourism Management (3+1)
• Roosevelt University, AAS in Culinary Arts to BS in Hospitality and Tourism Management (3+1)

Transfer Guides

Beyond articulation agreements and guaranteed admission programs, College of DuPage courses transfer to many other institutions. Transfer Guides help students select COD courses that meet prerequisites for specific majors and include details such as contact information, major requirements, general education requirements, and transfer policies.

Students enrolled in the Culinary Arts program pay the current tuition rate. Textbooks for classes cost approximately $75. If you are in a laboratory class, you will need to purchase tools and a uniform and pay a laboratory fee. Scholarships are available throughout the school year.

Students who are enrolled in any culinary, pastry or management laboratory classes will need to purchase uniforms as part of the class requirements.

• Culinary Students: knife kit, checked pants, embroidered chef coat, skull cap, bib apron, and two side towels
• Pastry Students: checked pants, embroidered chef coat, skull cap, bib apron, and two side towels
• Hospitality Students: black pants, white shirt with embroidered Waterleaf logo, black bistro apron

Uniforms and hand tools must be purchased through COD to ensure a consistent experience for students.

A few things to note:

• Uniforms and supplies are included in the lab fees for their respective class and will be ordered in class on the first day. Incoming students will receive an email outlining the procedure.
• While not included in the packages, appropriate shoes are required. Shoes should be sturdy, black, closed toed, and have a non-slip sole.  Brands such as Sketchers work shoes and Shoes for Crews are acceptable options.  No gym shoes are allowed.

If you have questions on uniforms, contact Associate Professor David Kramer at kramerd@cod.edu or (630) 942-2868 or Culinary Market and Lab Coordinator Laura Lerdal at lerdal@cod.edu or (630) 942-2359.

Culinary Classes

• Appropriate shoes are required. Shoes should be sturdy, black, closed toed, and have a non-slip sole. Brands such as Sketchers work shoes, Shoes for Crews, and Dansko clogs are all acceptable options. No gym shoes.
• College-issued black and white checked pants, hemmed, cleaned and pressed.
• College-issued white apron.
• College-issued white skull cap
• Two side towels.
• College-issued long sleeve chef coat with name and program insignia.

Restaurant Service and Sales Classes

• Appropriate shoes are required. Shoes should be sturdy, black, closed toed, and have a non-slip sole. Brands such as Sketchers work shoes, Shoes for Crews, and Dansko clogs are all acceptable options. No gym shoes. 
• Cleaned, pressed, college-issued white dress shirts with embroidered Waterleaf logo.
• Cleaned, pressed black dress pants.

Culinary and hospitality classes are held in the Culinary and Hospitality Center located on the College of DuPage campus in Glen Ellyn. The College is located about 25 miles west of downtown Chicago.

There is no on-campus housing at COD. Contact Student Life at (630) 942-2243 for further information on housing.