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Culinary Arts


Looking for an exciting career in a rapidly growing industry that offers advancement, rewards and a lot of flavor and spice? Then Rend Lake College’s Culinary Arts program definitely hits the spot.

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To be a successful chef or manager in today’s complex and competitive industry, you must demonstrate an array of management concepts, food preparation skills and guest satisfaction techniques. A unique aspect of the RLC Culinary Arts program is not only the knowledge you receive but also a chance to build the fundamental skills which are vitally important. Two fully stocked and equipped kitchen laboratories enable students to develop professional cooking techniques which are critical for a successful career.

Degrees & Certificates in Culinary Arts

COMMUNITY & CORPORATE EDUCATION DIVISION

CULINARY ARTS MANAGEMENT — Degree

Associate in Applied Science Degree

This two-year program leads to an Associate in Applied Science Degree in Culinary Arts Management. The program is designed to prepare individuals for supervisory or technical positions in the food service industry. Typical graduates will work in supervision or food preparation at restaurants, hotels and institutions. The curriculum emphasizes practical experiences through cooperative education, laboratory and classroom opportunities.

► Total = 65 Hours

First Semester (18 Cr. Hrs.)

CSCI 1102 Intro to Computers with Business Applications (3)

CULA 1201 Professional Cooking I (6)

CULA 1207 Culinary Math 1 (3)

ENGL 1101 Rhetoric and Composition I 1 (3)

PSYC 2101 Introduction to Psychology or (1)

 PSYC 2106 Human Relations (3)

Second Semester (15 Cr. Hrs.)

CULA 1202 Nutrition & Menu Planning (3)

CULA 1203 Professional Cooking II (6)

CULA 1205 Food Sanitation (2)

CULA 2203 Dining Room & Banquet Management (4)

Third Semester (18 Cr. Hrs.)

CULA 2201 Professional Baking Techniques (6)

CULA 2202 Restaurant Management (3)

CULA 2205 Restaurant Cost Control (3)

CULA 2209 Professional Cooking III (6)

Fourth Semester (14 Cr. Hrs.)

BUSI 1202 Work Ethics (1)

COMM 1101 Principles of Effective Speaking (3)

COOP 1101 Cooperative Experience I (1)

CULA 2204 Garde Manger (4)

CULA 2206 Restaurant Operations (5)

1 Prerequisite course(s) may be required based on test scores.

2 21 years of age or older

note icon Reading and Math course(s) may be required based on test scores.

CULINARY ARTS — Certificate

This program is a two-semester certificate designed to prepare individuals for entry-level positions in the food service industry. Typical graduates will work in food preparation and line positions at restaurants, hotels and institutions. The curriculum emphasizes practical, hands-on learning experience in the laboratory classroom.

► Total = 27 Hours

Gainful Employment Information

First Semester (15 Cr. Hrs.)

CULA 1201 Professional Cooking I (6)

CULA 1207 Culinary Math 1 (3)

CULA 2201 Professional Baking Techniques (6)

Second Semester (12 Cr. Hrs.)

CULA 1203 Professional Cooking II (6)

CULA 1205 Food Sanitation (2)

CULA 2204 Garde Manger (4)

1 Prerequisite course(s) may be required based on test scores.

BAKING & PASTRY ARTS - Certificate

Occupational Certificate

This program is a two-semester certificate designed to prepare individuals for supervisory or technical positions in the foodservice industry. Certificate holders typically will work in food preparation restaurants, hotels, institutions, and bakeries. The curriculum emphasizes practical experience through laboratory and classroom opportunities.

► Total = 28 Hours

Gainful Employment Information

First Semester (15 Cr. Hrs.)

CULA 1201 Professional Cooking I (6)

CULA 1207 Culinary Math 1 (3)

CULA 2201 Professional Baking Techniques (6)

Second Semester (5 Cr. Hrs.)

CULA 1205 Food Sanitation (2)

CULA 1208 Professional Artisan Bread (3)

Third Semester (8 Cr. Hrs.)

CULA 2207 Professional Pastry Principles (6)

CULA 2210 Restaurant Production Desserts (2)

1 Prerequisite course(s) may be required based on test scores.

 

Program Outcomes

Culinary Arts

  1. Exhibit leadership and effective skills while working with individuals and within a team.
  2. Demonstrate proficiency with the use of various pieces of commercial kitchen equipment.
  3. Demonstrate proficiency in core fundamentals, classical cooking methods and classical baking methods.
  4. Analyze and adjust flavor profiles by applying techniques and methodologies to achieve desired quality of product.
  5. Apply the fundamentals of management in a food service operation.
  6. Apply mathematical and scientific concepts within the culinary arts.
  7. Demonstrate a professional demeanor and positive work ethic whether working individually or as part of a team.
  8. Demonstrate knowledge of established standards of sanitation and kitchen safety by following nationally standardized industry policies and procedures.

Baking

  1. Analyze and adjust flavor profiles by applying techniques and methodologies to achieve desired quality of product.
  2. Apply appropriate mathematical concepts necessary for the baking process.
  3. Demonstrate proficiency with the use of various pieces of commercial kitchen equipment.
  4. Exhibit leadership and effective skills while working with individuals and within a team.

Articulation


Articulation agreements document a pathway between Rend Lake College and the following schools for the academic program(s) listed.

22 articulation SIUC 3 icon
Southern Illinois University-Carbondale
Hospitality and Tourism Administration

 

Headlines


  • RLC Culinary Arts earns high marks at Hamco Food & Brew Fest

    MCLEANSBORO, Ill. (March 3, 2020) — The smoked briskets sliders Rend Lake College entered into the Hamco Food & Brew Fest competition weren’t just good — they were the fan’s favorite entry. Culinary Arts Lead Associate Professor Robert Wilson, representing RLC’s Culinary Arts Program, competed in the annual event organized by the Hamilton County Chamber of Commerce last month in McLeansboro. Wilson...
  • Continental cuisine on the menu at annual Warrior Showcase

    UPDATE — Due to ongoing health concerns with COVID-19, this event has been canceled. RLC is committed to the safety of students, faculty, staff and the public and is working to limit large gatherings during this time. For up-to-date information on the college’s plan moving forward, visit rlc.edu/coronavirus.     INA, Ill. (Feb. 25, 2020) — A rich cornucopia of flavors from across the Atlantic Ocean...
  • Can you smell what Rend Lake is cooking in Culinary Arts?

    INA, Ill. (Jan. 21, 2020) — The phone calls don’t stop — restaurants, bars, resorts and even hospitals are all looking for kitchen help. And they are looking to Rend Lake College for prospective hires. “People are looking for everything,” said RLC Culinary Arts Lead Associate Professor Robert Wilson. “There is a shortage right now, especially for skilled cooks. There is a shortage for all skill...

Faculty & Staff


Dean of Community & Corporate Education
Phone Extension: 1367
Building: Student Center
Office: 207
M.S.Ed., Eastern Illinois University | B.S., Southern Illinois University
Culinary Arts Lead Associate Professor
Phone Extension: 1332
Building: Student Center
Office: 132B
B.S., Arizona State University | A.A., Alaska Pacific University
Culinary Arts Associate Professor
Phone Extension: 1334
Building: Student Center
Office: 132A
A.A.S., Rend Lake College
Truck Driver Training Instructor
Phone Extension: 1202
Building: Coal Mining Training Center
Office: 204
 
Community and Corporate Education Specialist
Phone Extension: 1714
Building: Student Center
Office: 204
B.A., Southern Illinois University Carbondale | A.A.S., John A. Logan College

Community & Corporate Education Division
Phone: (618) 437-5321 Ext. 1367
Email:
Address:468 N. Ken Gray Parkway, Ina, IL 62846 Attn: Community & Corporate Education
Fax Number: (618) 437-5677 Attn: Community & Corporate Education



 

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• 618.437.5321, Ext. 1343

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