The Culinary Arts program provides an opportunity for students to learn the necessary skills to begin or enhance a career in the hospitality industry, the nation's largest retail employer.
The certificate requires 25 credits in the courses listed below. Please meet with a Faculty or Program Advisor to discuss the details.
Consider joining or visiting with a professional, cultural or interest-based Student Club. If you have any questions about the certificate requirements, please contact a Faculty or Program Advisor to discuss the details.
|CULIN 1101||Introduction to Culinary Arts||3|
|CULIN 1102||Regional American Cuisine||3|
|CULIN 1103||Fast Casual Dining Operations||2|
|CULIN 1108||Culinary Measurements and Conversions||2|
|CULIN 1109||Culinary and Baking Nutrition||1|
|CULIN 1171||Baking Fundamentals||3|
|CULIN 1172||Pastry Fundamentals||3|
|CULIN 2205||International Cuisine||3|
|CULIN 2210||Contemporary à la carte Cuisine||4|
Total Credits: 25
Laura Lerdal, Culinary Market and Lab Coordinator, (630) 942-2359
Anna Gay, Program Support Specialist, (630) 942-2502
David Kramer, Chair, Associate Professor, Culinary, Baking and Pastry Arts, (630) 942-2868
Tim Meyers, Chair, Professor, Culinary, Baking and Pastry Arts, (630) 942-3223
Arts, Communication, and Hospitality Division
McAninch Arts Center (MAC), Room 219, (630) 942-2048