Programs
Culinary Arts
Welcome to our culinary arts program. Let us prepare you for a rewarding career in culinary arts. Explore our site to discover how we can help you achieve your goals.
Associate in Applied Science Degree
Culinary Arts Management
program details
Courses
| Total = 64 Hours | |
|---|---|
| Fall Semester | |
| CULA 1201 - Professional Cooking I | 6 Cr. Hrs. |
| CULA 1205 - Food Sanitation | 1 Cr. Hrs. |
| CULA 1207 - Culinary Math | 3 Cr. Hrs. |
| ENGL 1101 - Rhetoric and Composition I | 3 Cr. Hrs. |
| PSYC 2101 - Introduction to Psychology or PSYC 2106 - Human Relations | 3 Cr. Hrs. |
| Total | 16 Cr. Hrs. |
| Spring Semester | |
| CSCI 1102 - Intro to Computers w/ Business Applications | 3 Cr. Hrs. |
| CULA 1202 - Nutrition & Menu Planning | 3 Cr. Hrs. |
| CULA 1203 - Professional Cooking II | 6 Cr. Hrs. |
| CULA 2203 - Dining Room & Banquet Management | 4 Cr. Hrs. |
| Total | 16 Cr. Hrs. |
| Fall Semester | |
| CULA 2201 - Professional Baking Techniques | 6 Cr. Hrs. |
| CULA 2202 - Restaurant Management | 3 Cr. Hrs. |
| CULA 2205 - Restaurant Cost Control | 3 Cr. Hrs. |
| CULA 2209 - Professional Cooking III | 6 Cr. Hrs. |
| Total | 18 Cr. Hrs. |
| Spring Semester | |
| BUSI 1202 - Employability Skills | 1 Cr. Hrs. |
| COMM 1101 - Principles of Effective Speaking | 3 Cr. Hrs. |
| COOP 1101 - Cooperative Experience I | 1 Cr. Hrs. |
| CULA 2204 - Garde Manger | 4 Cr. Hrs. |
| CULA 2206 - Restaurant Operations | 5 Cr. Hrs. |
| Total | 14 Cr. Hrs. |
| Recommended Courses | |
| CULA 1208 - Professional Artisan Bread | 3 Cr. Hrs. |
| CULA 2207 - Professional Pastry Principles | 6 Cr. Hrs. |
| CULA 2208 - Exploring Wines | 4 Cr. Hrs. |
| CULA 2210 - Restaurant Production Desserts | 2 Cr. Hrs. |
Costs & How To Pay
Payments on student accounts must be made by the deadline included on the student statement.
- Fall: July 15
- Spring: December 15
- Summer: May 15
Students who do not make payments by this deadline may be dropped from their classes.
Short-Term
Certificates
Essential skills and training to jumpstart your career in a matter of months
Culinary Arts
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.
Plan Your Culinary Arts Certificate
| Total = 27 Hours | |
|---|---|
| Fall Semester | |
| CULA 1201 - Professional Cooking I | 6 Cr. Hrs. |
| CULA 1205 - Food Sanitation | 1 Cr. Hrs. |
| CULA 1207 - Culinary Math | 3 Cr. Hrs. |
| CULA 2201 - Professional Baking Techniques | 6 Cr. Hrs. |
| Total | 16 Cr. Hrs. |
| Spring Semester | |
| BUSI 1202 - Employability Skills | 1 Cr. Hrs. |
| CULA 1203 - Professional Cooking II | 6 Cr. Hrs. |
| CULA 2204 - Garde Manger | 4 Cr. Hrs. |
| Total | 11 Cr. Hrs. |
Baking & Pastry Arts
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.
Plan Your Baking & Pastry Arts Certificate
| Total = 28 Hours | |
|---|---|
| Fall Semester | |
| CULA 1201 - Professional Cooking I | 6 Cr. Hrs. |
| CULA 1205 - Food Sanitation | 1 Cr. Hrs. |
| CULA 1207 - Culinary Math | 3 Cr. Hrs. |
| CULA 2201 - Professional Baking Techniques | 6 Cr. Hrs. |
| Total | 16 Cr. Hrs. |
| Spring Semester | |
| BUSI 1202 - Employability Skills | 1 Cr. Hrs. |
| CULA 1208 - Professional Artisan Bread | 3 Cr. Hrs. |
| Total | 4 Cr. Hrs. |
| Summer Semester | |
| CULA 2207 - Professional Pastry Principles | 6 Cr. Hrs. |
| CULA 2210 - Restaurant Production Desserts | 2 Cr. Hrs. |
| Total | 8 Cr. Hrs. |
Culinary Arts
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.
Plan Your Culinary Arts Certificate
| Total = 27 Hours | |
|---|---|
| Fall Semester | |
| CULA 1201 - Professional Cooking I | 6 Cr. Hrs. |
| CULA 1205 - Food Sanitation | 1 Cr. Hrs. |
| CULA 1207 - Culinary Math | 3 Cr. Hrs. |
| CULA 2201 - Professional Baking Techniques | 6 Cr. Hrs. |
| Total | 16 Cr. Hrs. |
| Spring Semester | |
| BUSI 1202 - Employability Skills | 1 Cr. Hrs. |
| CULA 1203 - Professional Cooking II | 6 Cr. Hrs. |
| CULA 2204 - Garde Manger | 4 Cr. Hrs. |
| Total | 11 Cr. Hrs. |
Baking & Pastry Arts
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.
Plan Your Baking & Pastry Arts Certificate
| Total = 28 Hours | |
|---|---|
| Fall Semester | |
| CULA 1201 - Professional Cooking I | 6 Cr. Hrs. |
| CULA 1205 - Food Sanitation | 1 Cr. Hrs. |
| CULA 1207 - Culinary Math | 3 Cr. Hrs. |
| CULA 2201 - Professional Baking Techniques | 6 Cr. Hrs. |
| Total | 16 Cr. Hrs. |
| Spring Semester | |
| BUSI 1202 - Employability Skills | 1 Cr. Hrs. |
| CULA 1208 - Professional Artisan Bread | 3 Cr. Hrs. |
| Total | 4 Cr. Hrs. |
| Summer Semester | |
| CULA 2207 - Professional Pastry Principles | 6 Cr. Hrs. |
| CULA 2210 - Restaurant Production Desserts | 2 Cr. Hrs. |
| Total | 8 Cr. Hrs. |
Program Outcomes
1. Demonstrate proficiency with the use of various pieces of commercial kitchen equipment.
2. Demonstrate proficiency in core fundamentals, classical cooking methods and classical baking methods.
3. Analyze and adjust flavor profiles by applying techniques and methodologies to achieve desired quality of product.
4. Apply mathematical and scientific concepts within the culinary arts.
5. Demonstrate knowledge of established standards of sanitation and kitchen safety by following nationally standardized industry policies and procedures.
Program Outcomes
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.
Key Information for Applying
Become Familiar with RLC Admission Requiremements
Being well-informed about admission requirements increases your chances of a successful application and an overall smooth application process.
Apply for Admission
Applying to Rend Lake College is an investment in your future, offering numerous benefits that lead to professional and personal growth.
Speak with an Academic Advisor
Academic advisors are valuable resources for maximizing your college experience and ensuring you make the most of your education.
Apply for Financial Aid
Applying for financial aid opens up a range of financial resources and options that can make attending college more affordable and less stressful.
my journey started at rlc
Hannah Hill
Rend Lake College Culinary Arts alumna Hannah Hill set up her own shop, the Milk & Honey Bakehouse in Sesser, where she runs a one-woman dessert operation that is satisfying sweet-tooth cravings throughout southern Illinois. Hill graduated with an Occupational Certificate of Baking and Pastry Arts in 2017. She said her time at the college was her first in a professional kitchen. The small class size with Chefs Robert Wilson and Jeff Fairbanks was the perfect recipe for success and her chance to fulfill a lifelong dream.
Start Here. Go Anywhere.
Transfer Information
Students who graduate with an Associate Degree can transfer their credits to a university and pursue a Bachelor's degree and beyond.
Articulation agreements - also known as Transfer Guides - document the pathway between RLC and the university. Historically, RLC has built articulation agreements with midwestern universities. However, students have worked with both institutions to build a pathway.
View our transfer guides and more about articulation agreements
Transfer Guides
We have guides that document a pathway between your degree at RLC and many universities.
Accreditation
Quality Education. Guaranteed.
Since 1969, Rend Lake College has been accredited by the Higher Learning Commission (HLC), one of six regional accreditors in the United States. Accreditation is vital to what we do. It serves as a measure of quality, allows us to access and distribute federal student aid, facilitates the transfer of classes between institutions and more. The Higher Learning Commission is recognized by the U.S. Department of Education and by the Council for Higher Education Accreditation.
Applied Science & Technology Division
Phone: (618) 437-5321 ext. 1261
Email: AppliedScience@rlc.edu
Address: 468 N. Ken Gray Parkway, Ina, IL 62846 Attn: Applied Science
Fax Number: (618) 437-5677 Attn: Applied Science
News
View NewsSweet Living at RLC: Culinary Arts Presents Grand Dessert Buffet
RLC Culinary Arts students display their talents at Grand Dessert Buffet.
RLC Culinary Arts program brings home the win at HamCo Food Fest
The Culinary Arts department went to the 2024 Hamco Food & Brew Fest and returned with two first place ribbons!
