If you love to cook and want to turn you passion for food into a career that you always wanted then now is the time to get started. At ICC, we will take your passion for cooking and teach you the skills you need to hit the ground running in a professional kitchen.
“Our program uses building blocks. We start from the very basics and work students up to being proficient with a knife and cooking on a different and larger scale than maybe they are use to.” – Keith Shank, Associate Professor of Culinary Art
According to Professor Shank it’s important for students to step outside their comfort zone when it comes to food.
Illinois Central College knows that in order to keep up with a rapidly growing industry like culinary arts it is important to have the right tools. Therefore, students work in an environment designed to replicate a professional kitchen. Here they receive a lot more one on one attention than they might find at other schools.
“We spend a lot of time working on ideas and techniques to make chefs’ lives easier and to make the quality of the food better. ICC provides students with a lot of state of the art equipment. I think we are on the cutting edge of culinary schools.” – Keith Shank
Becoming a chef takes leadership, people skills and the ability to manage and organize a kitchen. ICC faculty work to build fundamental traits of integrity and responsibility in students. ICC has a very high placement rate with businesses both locally and nation wide. Students will have the opportunity to participate in catering events, fundraisers and many other extracurricular activities to give them the experience needed to find work in the area.
We offer a lot of opportunities to learn cutting edge technology for a fraction of the cost of private culinary schools.
Illinois Central College’s Culinary Arts Management Program also includes:
Associate in Applied Science (Career Program)
Total Credit Hours: 67
Select a course number below to see a course description.
|ENGL 110||COMPOSITION I ||3|
|COMM 110||INTRODUCTION TO COMMUNICATION: PRESENTATION AND THEORY ||3|
|APPROVED MATHEMATICS ||3|
|LABORATORY SCIENCE *||4|
|CA 150||PROFESSIONAL COOKING ||3|
|CA 151||ADVANCED SANITATION AND SAFETY ||3|
|CA 153||BAKING ||3|
|CA 155||MEAT, POULTRY AND FISH ||3|
|CA 156||SAUCES ||3|
|CA 157||GARDE MANGER ||3|
|CA 175||TOPICS IN CULINARY ARTS ||3|
|CA 211||FOODSERVICE MARKETING ||3|
|CA 212||FOODSERVICE COST CONTROL ||4|
|CA 213||BEVERAGE MANAGEMENT ||3|
|CA 215||FOODSERVICE NUTRITION AND MENU PLANNING ||3|
|CA 220||ADVANCED PROFESSIONAL COOKING ||3|
|CA 225||INTERNSHIP IN CULINARY ARTS ||3|
|CA 253||ADVANCED BAKING ||3|
|HLTH 120||FIRST AID ||2|
|HOS 110||INTRODUCTION TO HOSPITALITY MANAGEMENT ||3|
* See specific requirements for Associate in Applied Science Degree.
** ECON 105, 110 or 111
|Fall Semester 1||CA 150; CA 151; ENGL 110; BUS 120 or Approved Mathematics; HOS 110|
|Spring Semester 1||CA 153; CA 253; CA 212; CA 213; HLTH 120|
|Fall Semester 2||CA 155; CA 157; CA 211; CA 215; Laboratory Science|
|Spring Semester 2||CA 156; CA 220; CA 225; ENGL 125 or COMM 110; Humanities|
|Summer Semester||CA 175; Economics|
Culinary Arts Program, ICC North Campus, Dogwood Hall
Restaurants and Food/Beverage Services