Course ListingCulinary Arts
Published June 1, 2016
Student Learning Outcomes
See ge.artinstitutes.edu/programoffering/3294 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.
1. Safety and sanitation: Graduates demonstrate the ability to establish and maintain safety and sanitation procedures.
2. Cooking: Graduates demonstrate the ability to prepare standardized recipes using a variety of cooking techniques which meet industry quality standards.
3. Cuisines: Graduates demonstrate the ability to prepare a variety of recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards.
4. Professionalism: Graduates define and articulate the core values of the culinary professional.
Program CoursesCULA210 Nutrition
CULB101 Concepts & Theories of Culinary Techniques
CULB103 Fundamentals of Classical Techniques
CULB108 Sustainable Purchasing & Controlling Costs
CULB112 Latin Cuisine
CULB113 American Regional Cuisine
CULB122 World Cuisine
CULB123 Introduction to Baking and Pastry Techniques
CULB203 Garde Manger
CULB206 Food and Beverage Operations Management
CULB208 Management, Supervision & Career Development
CULB212 Asian Cuisine
CULB213 A la Carte Kitchen
TOTAL CREDITS REQUIRED FOR GRADUATION 53
Note: The Illinois Institute of Art - Chicago reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.