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.

 

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Degrees & Certificates in Culinary Arts

CULINARY ARTS - Occupational Certificate

COMMUNITY & CORPORATE EDUCATION Division

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 Cr. Hrs.

CULA 1201 Professional Cooking I 6

CULA 1207 Culinary Math 1 (3)

CULA 2201 Professional Baking Techniques 6

15

Second Semester

CULA 1203 Professional Cooking II 6

CULA 1205 Food Sanitation (2)

CULA 2204 Garde Manger (4)

12

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

CULINARY ARTS MANAGEMENT — Associate in Applied Science Degree

COMMUNITY & CORPORATE EDUCATION Division

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 = 70 Hours

First Semester Cr. Hrs.

CSCI 1101 Intro to Computers (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 1

PSYC 2106 or Human Relations (3)

18

Second Semester

COMM 1101 Principles of Effective Speaking 3

CULA 1202 Nutrition & Menu Planning (3)

CULA 1203 Professional Cooking II 6

CULA 1205 Food Sanitation (2)

CULA 2203 Dining Room & Banquet Management 4

18

Third Semester

CULA 2201 Professional Baking Techniques 6

CULA 2202 Restaurant Management (3)

CULA 2205 Restaurant Cost Control (3)

CULA 2209 Professional Cooking III 6

18

Fourth Semester

BUSI 1202 Work Ethics 1

COOP 1101 Cooperative Experience I 1

CULA 2204 Garde Manger (4)

CULA 2206 Restaurant Operations 5

CULA 2211 American Regional Cuisine 5

16

RECOMMENDED ELECTIVES

CULA 1208 Professional Artisan Bread (3)

CULA 2207 Professional Pastry Principles 6

CULA 2208 Exploring Wines 2 (4)

CULA 2210 Restaurant Production Desserts (2)

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

2 (2)1 years of age or older.

NOTE: Reading and Math course(s) may be required based on test scores.

BAKING & PASTRY ARTS - Occupational Certificate

This program is a two-semester certificate designed to prepare individuals for supervisory or technical positions in the food service 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 Cr. Hrs.

CULA 1201 Professional Cooking I 6

CULA 1207 Culinary Math 1 (3)

CULA 2201 Professional Baking Techniques 6

15

Second Semester

CULA 1205 Food Sanitation (2)

CULA 1208 Professional Artisan Bread (3)

CULA 2207 Professional Pastry Principles 6

CULA 2210 Restaurant Production Desserts 2

13

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

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Culinary Arts Management Brochures

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Faculty & Staff


Director/ Community & Corporate Education
Phone Extension: 1367
Building: Student Center
Office: 207
Community & Corporate Education Specialist
Phone Extension: 1714
Building: Student Center
Office: 204
Culinary Arts Lead Associate Professor
Phone Extension: 1332
Building: Student Center
 
Culinary Arts Associate Professor
Phone Extension: 1334
Building: Student Center
 

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