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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

Degrees & Certificates in Culinary Arts

APPLIED SCIENCE & TECHNOLOGY DIVISION

CULINARY ARTS MANAGEMENT — Degree

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 = 64 Hours

First Semester (16 Cr. Hrs.)

First Semester (16 Cr. Hrs.)

  • CULA 1201 Professional Cooking I (6)
  • CULA 1205 Food Sanitation (1)
  • 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 (16 Cr. Hrs.)

Second Semester (16 Cr. Hrs.)

  • CSCI 1102 Introduction to Computers With Business Applications (3)
  • CULA 1202 Nutrition & Menu Planning (3)
  • CULA 1203 Professional Cooking II (6)
  • CULA 2203 Dining Room & Banquet Management (4)
Third Semester (18 Cr. Hrs.)

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.)

Fourth Semester (14 Cr. Hrs.)

  • BUSI 1202 Employability Skills (1)
  • COMM 1101 Principles of Effective Speaking (3)
  • COOP 1101 Cooperative Experience I (1)
  • CULA 2204 Garde Manger (4)
  • CULA 2206 Restaurant Operations (5)
RECOMMENDED ELECTIVES

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 21 years of age or older

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

CULINARY ARTS — Certificate

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 (16 Cr. Hrs.)

First Semester (16 Cr. Hrs.)

  • CULA 1201 Professional Cooking I (6)
  • CULA 1205 Food Sanitation (1)
  • CULA 1207 Culinary Math 1 (3)
  • CULA 2201 Professional Baking Techniques (6)
Second Semester (11 Cr. Hrs.)

Second Semester (11 Cr. Hrs.)

  • CULA 1203 Professional Cooking II (6)
  • CULA 2204 Garde Manger (4)
  • BUSI 1202 Employability Skills (1)

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

BAKING & PASTRY ARTS - Certificate

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 (16 Cr. Hrs.)

First Semester (16 Cr. Hrs.)

  • CULA 1201 Professional Cooking I (6)
  • CULA 1205 Food Sanitation (1)
  • CULA 1207 Culinary Math 1 (3)
  • CULA 2201 Professional Baking Techniques (6)
Second Semester (4 Cr. Hrs.)

Second Semester (4 Cr. Hrs.)

  • CULA 1208 Professional Artisan Bread (3)
  • BUSI 1202 Employability Skills (1)
Third Semester (8 Cr. Hrs.)

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

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

Faculty & Staff

Shari Carpenter
Shari Carpenter
Dean of Applied Science & Technology
Phone Extension: 1774
Building: South Oasis
Office: 145
2000 RLCF OUTSTANDING OFFICESUPPORT STAFF AWARD | 2011 RLCF ASSESSMENT AWARD | 2016 RLCF FACULTY EXCELLENCE AWARD | Ed.M., University of Illinois | B.S., Southern Illinois University Carbondale | A.A. & A.A.S., Rend Lake College | Certificate, Microsoft Office User Specialist | Certificate, Microsoft Office 2000 Master 
Emily VanDeveer
Emily VanDeveer
Administrative Assistant | Applied Science & Technology Division
Phone Extension: 1261
Building: South Oasis
Office: 134
A.A.S - RLC, B.A.S - SIUC
Jeff Fairbanks
Jeff Fairbanks
Culinary Arts Associate Professor
Phone Extension: 1334
Building: Student Center
Office: 132A
A.A.S., Rend Lake College
Daniel Brock
Daniel Brock
 
Phone Extension: 1334
Building: Student Center
Office: 132A
 

Applied Science & Technology Division
Phone: (618) 437-5321 Ext. 1261
Email: [email protected]
Address: 468 N. Ken Gray Parkway, Ina, IL 62846 Attn: Applied Science
Fax Number: (618) 437-5677 Attn: Applied Science


 

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