Academics
Culinary Arts Management
If you love to cook and want to turn your 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 work in a professional kitchen.
According to Professor Shank, it’s important for students to step outside their comfort zone when it comes to food.
“My mission is to get students to experience new things and have them appreciate where our food comes from, what’s behind that and how to elevate that into something that’s worth paying for.” – Keith Shank
State of the Art Facility
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 colleges.
“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
Career Focused
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 nationwide. 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.
Cooking professionally is a challenging career field, but if you have a passion and drive, then ICC will give you the tools needed to be successful in a very rewarding career.
Illinois Central College’s Culinary Arts Management Program also includes:
Accreditation
This program is accredited by the American Culinary Federation Educational Foundation (ACFEF).
Degree
Associate in Applied Science (Career Program)
Total Credit Hours: 64
Program Requirements
Select a course number below to see a course description.
Required General Education Courses
| Course | Name | Credit Hours |
| ENGL 110 | COMPOSITION I | 3 |
| COMM 110 | INTRODUCTION TO COMMUNICATION: PRESENTATION AND THEORY | 3 |
| SOCIAL SCIENCE * | 3 | |
| HUMANITIES * | 3 | |
| LABORATORY SCIENCE * | 4 | |
| BUS 120 or | BUSINESS MATHEMATICS or | 3 |
| MATH 110 | CONCEPTS OF MATHEMATICS | 3 |
Required Program Courses
| Course | Name | Credit Hours |
| CA 150 | PROFESSIONAL COOKING | 3 |
| CA 151 | SANITATION AND PRODUCT IDENTIFICATION | 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 | HOSPITALITY MANAGEMENT AND MARKETING | 3 |
| CA 212 | FOODSERVICE COST CONTROL | 3 |
| CA 213 | BEVERAGE MANAGEMENT | 3 |
| CA 214 | FRONT OF THE HOUSE | 2 |
| CA 215 | CULINARY NUTRITION | 2 |
| CA 217 | INTRODUCTION TO CATERING | 3 |
| CA 220 | ADVANCED PROFESSIONAL COOKING | 3 |
| CA 225 | INTERNSHIP IN CULINARY ARTS | 2 |
| CA 253 | ADVANCED BAKING | 3 |
* See specific requirements for Associate in Applied Science Degree.
Recommended Course Sequence
| Semester | Courses |
| Fall Semester 1 | ENGL 110; BUS 120 or MATH 110; CA 151; CA 215; Social Science |
| Spring Semester 1 | CA 150; CA 155; CA 214; Laboratory Science |
| Summer Semester | CA 211; Humanities |
| Fall Semester 2 | CA 153; CA 253; CA 156; CA 175; CA 217; COMM 110 |
| Spring Semester 2 | CA 157; CA 213; CA 220; CA 212; CA 225 |
Program Contact Information
Business, Legal, and Information Systems
East Peoria Campus
Technology Center, Room 205
(309) 694-5558
Illinois Career Cluster
Hospitality and Tourism
Career Pathway:
Restaurants and Food/Beverage Services
Career Pathway
Pathway programs at ICC have a map that shows the courses/degree requirements that will lead students to their desired education and employment goals.
Career Cluster:
Hospitality & Tourism If you are a high school junior or senior, you can get a head start on your future by taking college-level courses now! Visit our Dual Credit webpage for a listing of area high schools with courses available Business Mathematics (BUS 120) or Concepts of Mathematics (MATH 110) | Composition I (ENGL 110) | Humanities | Introduction to Communication : Presentation and Theory (COMM 110) | Lab Science | Social Science High School Diploma or GED Getting Started: Apply to ICC | Paying for College | Career Information:
Chefs and Head Cooks
| Student Information Culinary Arts Management Certificate
(37 credit hours) None Banquet Chef; Certified Executive Chef (CEC); Chef; Cook; Corporate Executive Chef; Executive Chef; Executive Sous Chef; Head Cook; Line Cook
$10-20/hr
Culinary Arts Management(64 credit hours) None Banquet Chef; Certified Executive Chef (CEC); Chef; Cook; Corporate Executive Chef; Executive Chef; Executive Sous Chef; Head Cook; Line Cook$10-20/hr There are no current articulation agreements to Bachelor degree programs at this time. Program transfer guides layout course work to be taken at ICC and the transfer institution to complete specific programs of study or majors. There are no current articulation agreements to Bachelor degree programs at this time. Transfer agreements formalize the transfer process from ICC to other colleges and universities. For additional transfer information, including information on transfer partnerships and transfer guides:
Pathway:
Restaurants & Food/Beverage Services
ICC Pathway: Culinary Arts
Early College
Point of Entry
Certificate of Completion
Industry Credentials
Employment Information
Certificate of Completion
Industry Credentials
Employment Information
OCCUPATION BACHELOR DEGREE TRANSFER OPTIONS
CAREER CLUSTER BACHELOR DEGREE TRANSFER OPTIONS
GENERAL BACHELOR DEGREE TRANSFER OPTIONS
Accreditation
The Culinary Arts Management Associate in Applied Science (AAS) degree program at ICC is accredited by the American Culinary Federation Education Foundation Accreditation Commission (ACFEF).
American Culinary Federation, Inc.
180 Center Place Way
St. Augustine, FL 32095
(800) 624-9458
www.acfchefs.org
Program Effectiveness
Accredited culinary programs regularly provide information to the public on program performance. The ACFEFAC requires their accredited institutions to publish Program Outcomes for each of the previous two years for all ACFEFAC-accredited programs. Program Outcome measures for the Culinary Arts Management AAS degree program at ICC are as follows:
Graduation Rate
Job Placement Rate
Job placement rates are based on responses to ICC’s Career & Technical Education Program Follow-Up Survey administered to all CTE program graduates 6 months following program completion.
ACF Certification Rate
In Academic Years 2017 and 2018, no completers of the Culinary Arts Management AAS program pursued ACF certification.