Culinary Arts, Associate in Applied Science
College(s):
Kennedy-KingProgram Code: 0362
Program Requirements
Successful completion of ENGLISH 101 with a grade of C or higher is required for enrollment to all programs at Washburne Culinary and Hospitality Institute and eligible MATH 98 Beginning Algebra with Geometry to begin core curriculum courses.
| Code | Title | Hours |
|---|---|---|
| General Education Coursework 1 | ||
| ENGLISH 101 | Composition | 3 |
| 330CUL 716 | Culinary Math | 3 |
| Fine Arts & Humanities course | 3 | |
| Social and Behavioral Sciences course | 3 | |
| 330CUL 714 | Nutrition for Chefs | 3 |
| Required Program Core | ||
| 330CUL 700 | College Success Hospitality Perspective | 3 |
| 330CUL 703 | Food Sanitation & Safety I | 2 |
| 330CUL 705 | Chef's Training I-Section A | 4 |
| 330CUL 706 | Introduction to Garde Manger | 4 |
| 330CUL 708 | Chef's Training I-Section B | 4 |
| 330CUL 709 | Advanced Garde Manger | 4 |
| 330CUL 710 | Plant Based Cooking | 4 |
| 330CUL 717 | Food Costing & Control | 3 |
| 330CUL 728 | Restaurant Service | 7 |
| 330CUL 730 | International Cooking | 4 |
| HMGT 724 | Hospitality Management | 3 |
| HMGT 860 | Hospitality Internship | 4 |
| Total Hours | 61 | |
- 1
One GE course must be HD
Pathway
This is an example course sequence for students interested in earning a degree in Culinary Arts. If this pathway is followed as outlined, you will earn a Basic Certificate (BC), an Advanced Certificate (AC) and an Associate in Applied Science (AAS) degree in Culinary Arts. It does not represent a contract, nor does it guarantee course availability. One course will satisfy the Human Diversity (HD) requirement, and is labeled with an (HD) in the sequence below.
The AAS degree program in Culinary Arts is a sequential learning program taught over four semesters. All semesters include lecture, discussion, demonstration and hands-on production that allow students to practice the techniques of food production in a commercial food service environment. The curriculum includes additional methods and techniques that will increase the student’s repertoire of ethnic and classical menus. In addition, the coursework covers management skills, cost control, budgeting techniques, merchandising, business planning, resume writing and interviewing techniques. General education classes must be completed to satisfy the degree requirements. Students will receive the ServSafe® Sanitation Certification and will be eligible for the City of Chicago and State of Illinois Sanitation certificates upon completion.
The AC program in Culinary Arts is comprised of all courses included in the parent Culinary Arts 362 AAS program with the exception of the general education classes and advanced cooking course. The Advanced Certificate Program focuses on advanced techniques and offers extensive practice utilizing contemporary and classical menus. Students will receive the ServSafe® Sanitation Certification and will be eligible for the City of Chicago and State of Illinois Sanitation certificates upon completion.
The Basic Certificate in the Culinary Arts curriculum introduces the student to the commercial kitchen environment by covering safety and sanitation procedures, basic mise en place including knife skills and station set-up, proper use and care of equipment, classical cooking terminology, standard cooking methods, stock preparation, and sauce production. This program is designed to give the student the opportunity to investigate and assess Culinary Arts as a possible career goal.
Semester-by Semester Program Plan for Full-Time Students
All plans can be modified to fit the needs of part-time students by adding more semesters.
| Semester 1 | Hours | |
|---|---|---|
| 330CUL 700 | College Success Hospitality Perspective | 3 |
| 330CUL 703 | Food Sanitation & Safety I | 2 |
| 330CUL 705 | Chef's Training I-Section A | 4 |
| 330CUL 708 | Chef's Training I-Section B | 4 |
| 330CUL 716 | Culinary Math | 3 |
| Hours | 16 | |
| Semester 2 | ||
| Social and Behavioral Sciences course 1 | 3 | |
| 330CUL 706 | Introduction to Garde Manger | 4 |
| 330CUL 714 | Nutrition for Chefs | 3 |
| 330CUL 730 | International Cooking | 4 |
| HMGT 724 | Hospitality Management | 3 |
| Hours | 17 | |
| Semester 3 | ||
| 330CUL 709 | Advanced Garde Manger | 4 |
| 330CUL 710 | Plant Based Cooking | 4 |
| 330CUL 717 | Food Costing & Control | 3 |
| Fine Arts & Humanities course 1 | 3 | |
| ENGLISH 101 | Composition | 3 |
| Hours | 17 | |
| Semester 4 | ||
| HMGT 860 | Hospitality Internship | 4 |
| 330CUL 728 | Restaurant Service | 7 |
| Hours | 11 | |
| Total Hours | 61 | |
- 1
General Education Requirement
This program is offered through the Washburne Culinary & Hospitality Institute at Kennedy-King College.
Choose your courses with your College Advisor.
Careers
This program can prepare students for the jobs listed below. Click on each one to learn more, including average earnings, annual job openings, and how much education people in that field have. For additional guidance and resources on career options, current City Colleges students and alumni can contact the Career Services Office.
Chefs and Head Cooks
Job Description
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Salary Based on Experience Level
Take a look at the average hourly/annual earnings for this career in Cook County
Lightcast earnings figures are based on OES data from the BLS and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
Annual Wages
| Entry-Level 10th Percentile | |
|---|---|
| Median 50th Percentile | |
| Senior-Level 90th Percentile |
Hourly Wages
| Entry-Level 10th Percentile | |
|---|---|
| Median 50th Percentile | |
| Senior-Level 90th Percentile |
Annual Job Openings
408 annual openings in Cook County
National Education Attainment
Here, you can see the level of education that people in this career complete.
| Degree Program | % of Jobs |
|---|---|
| A high school diploma or less | 12.50% |
| A certificate | 16.67% |
| Some college | 8.33% |
| An Associate degree | 54.17% |
| A Bachelor's degree | 8.33% |
| A Master's or Professional degree | 0.00% |
| A Doctoral degree or more | 0.00% |
8.33% continue their education beyond an associate degree
First-Line Supervisors of Food Preparation and Serving Workers
Job Description
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Salary Based on Experience Level
Take a look at the average hourly/annual earnings for this career in Cook County
Lightcast earnings figures are based on OES data from the BLS and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
Annual Wages
| Entry-Level 10th Percentile | |
|---|---|
| Median 50th Percentile | |
| Senior-Level 90th Percentile |
Hourly Wages
| Entry-Level 10th Percentile | |
|---|---|
| Median 50th Percentile | |
| Senior-Level 90th Percentile |
Annual Job Openings
2580 annual openings in Cook County
National Education Attainment
Here, you can see the level of education that people in this career complete.
| Degree Program | % of Jobs |
|---|---|
| A high school diploma or less | 96.74% |
| A certificate | 1.86% |
| Some college | 1.35% |
| An Associate degree | 0.05% |
| A Bachelor's degree | 0.00% |
| A Master's or Professional degree | 0.00% |
| A Doctoral degree or more | 0.00% |
0.00% continue their education beyond an associate degree
Cooks, Restaurant
Job Description
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Salary Based on Experience Level
Take a look at the average hourly/annual earnings for this career in Cook County
Lightcast earnings figures are based on OES data from the BLS and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
Annual Wages
| Entry-Level 10th Percentile | |
|---|---|
| Median 50th Percentile | |
| Senior-Level 90th Percentile |
Hourly Wages
| Entry-Level 10th Percentile | |
|---|---|
| Median 50th Percentile | |
| Senior-Level 90th Percentile |
Annual Job Openings
4605 annual openings in Cook County
National Education Attainment
Here, you can see the level of education that people in this career complete.
| Degree Program | % of Jobs |
|---|---|
| A high school diploma or less | 81.76% |
| A certificate | 0.07% |
| Some college | 6.37% |
| An Associate degree | 11.79% |
| A Bachelor's degree | 0.00% |
| A Master's or Professional degree | 0.00% |
| A Doctoral degree or more | 0.00% |
0.00% continue their education beyond an associate degree
Cooks, Private Household
Job Description
Prepare meals in private homes. Includes personal chefs.
Salary Based on Experience Level
Take a look at the average hourly/annual earnings for this career in Cook County
Lightcast earnings figures are based on OES data from the BLS and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
Annual Wages
| Entry-Level 10th Percentile | |
|---|---|
| Median 50th Percentile | |
| Senior-Level 90th Percentile |
Hourly Wages
| Entry-Level 10th Percentile | |
|---|---|
| Median 50th Percentile | |
| Senior-Level 90th Percentile |
Annual Job Openings
4 annual openings in Cook County
National Education Attainment
Here, you can see the level of education that people in this career complete.
| Degree Program | % of Jobs |
|---|---|
| A high school diploma or less | 46.15% |
| A certificate | 38.46% |
| Some college | 3.85% |
| An Associate degree | 11.54% |
| A Bachelor's degree | 0.00% |
| A Master's or Professional degree | 0.00% |
| A Doctoral degree or more | 0.00% |
0.00% continue their education beyond an associate degree