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.

Related Degrees and Certificates

• Culinary Arts, Basic Certificate
• Culinary Arts, Advanced Certificate
• Hospitality Management, Advanced Certificate
• Bar Management, Associate in Applied Science
• Culinary Arts, Associate in Applied Science
• Hospitality Management, Associate in Applied Science

Program Requirements

Course List

Code	Title	Hours
Required Program Core
330CUL 701	Intro To Food Service I	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
Total Hours		13

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) in Culinary Arts. It does not represent a contract, nor does it guarantee course availability. 

Student must be eligible for ENGLISH 96 Aligned Reading and Composition and MATH 98 Beginning Algebra with Geometry to begin core curriculum classes.

Semester-by-Semester Program Plan for Full-Time Students

Plan of Study Grid

Semester 1		Hours
330CUL 701	Intro To Food Service I	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
	Hours	13
	Total Hours	13

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.

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.

• View Annual Wages
• View Hourly Wages

Annual Wages

Entry-Level 10th Percentile	$29,699
Median 50th Percentile	$38,628
Senior-Level 90th Percentile	$50,775

Hourly Wages

Entry-Level 10th Percentile	$14
Median 50th Percentile	$19
Senior-Level 90th Percentile	$24

Annual Job Openings

5123 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	62.94%
A certificate	17.56%
Some college	11.21%
An Associate degree	4.77%
A Bachelor's degree	0.87%
A Master's or Professional degree	0.00%
A Doctoral degree or more	2.65%

3.52% continue their education beyond an associate degree