Culinary Arts Management, A.A.S.

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JJC Program Code: CA100

ICCB Program Code: CA 0021
CIP Code: 12.0503
SOC Code: 35-1011

As a student, you’ll develop technical and theoretical skills in:
- cooking
- food production
- baking and pastry arts
- garde manger
- international cuisine
- nutrition
- culinary supervision
- purchasing and cost controls
- food and beverage pairing techniques

This program is all about hands-on coursework.
- You will get to apply lessons from the classroom in a culinary lab setting - and in an on-campus functioning restaurant.
You will have the opportunity to create and execute your own restaurant concept, which includes:
- management of the front and back of the house staff
- all business functions
In the capstone course for this degree, you will rotate through managerial positions at two functioning on-campus restaurants. You will get to perform:
- managerial cost control measures
- industry specific accounting principles
- procurement functions
- training
- managing dining room service students
- problem solving
- strategic planning
This degree will prepare you for technical, supervisory and managerial positions in the food service industry.
After earning an AAS degree, you can apply for your first industry recognized certification, Certified Culinarian (CC), from the American Culinary Federation.

General Education Requirements: 15 Semester Hours

ENG 101 - Rhetoric I or ENG 130 - Technical Writing and Communication
CIS 126 - Microsoft Office
Select one course from Group II: Social and Behavioral Sciences
Select one course from Group IV: Math/Sciences
Select course (s) from Groups I-V: General Education

Students are encouraged to select a Humanities or Fine Arts course as part of their General Education coursework.

Major Core Requirements: 47 Semester Hours

Students who possess a current FSSMC permit should seek approval of the department chair to be exempt from taking CA 106. The student will replace CA 106 with an approved CA/HOSP elective.

Major Core Electives (Choose from the following): 8 Semester Hours

CA 101 - History and Fundamentals of Culinary Arts
CA 103 - Menu Planning
CA 105 - Introduction to Culinary Arts Principles and Applications
CA 140 - Work Experience
CA 150 - Introduction to Ice Sculpturing
CA 160 - Catering
CA 165 - Center of the Plate
CA 270 - Flavor Pairing Dynamics
CA 274 - Culinary Concept to Start-Up
CA 299 - Special Topics in Culinary Arts
Students may select one Baking/Pastry course to be applied to the 8 total credit hours of electives. Students may choose one course from the following:
CA 221 - Breads I
CA 222 - Breads II
CA 224 - Pies and Tarts
CA 225 - Cakes I
CA 226 - Cakes II
CA 229 - Desserts I
CA 230 - Desserts II
CA 232 - Petit Fours/Small Pastries
CA 236 - Cookies
CA 237 - Showpieces
CA 238 - French Pastry
CA 239 - Custards and Frozen Desserts

ServSafe Manager Certification

Student is required to successfully pass the ServSafe Manager Certification as a graduation requirement.

Total Required Hours: 70 Semester Hours

Note:

Students enrolled in Culinary Arts Food Production courses may be withdrawn immediately if the student’s performance is a detriment to the safe and sanitary handling of equipment, utensils and/or food.

Includes Online Courses

This program includes the option for distance education courses (online and/or hybrid).

Completion Guide

First Semester

Second Semester

Third Semester

Fourth Semester

Graduation Requirements

Graduation Requirements

To be awarded an Associate degree at Joliet Junior College, each student must meet the following requirements:

1. Satisfy all admissions requirements.

2. Complete the courses required to earn the given degree. If the student is a transfer student with coursework taken elsewhere, he/she must complete a minimum of 60

credit hours of which 15 credit hours applicable to the degree are earned at JJC. Proficiency test, CLEP, and Advanced Placement does not meet this requirement.

3. Earn a cumulative grade point average of at least 2.0.

4. Discharge all financial obligations to the College and have no restrictions.

5. File an application for graduation. An application should be filed at the time of registration for the student’s anticipated last semester.

6. Have all official transcripts from other college/universities on file in the Graduation Office by the graduation filing date for evaluation of credit. A delay in the process

may result in a later graduation date.

To be awarded a Certificate of Achievement, Certificate of Completion, or Occupational Certificate at JJC, each student must meet the following requirements:

1. Satisfy all admission requirements.

2. Complete the courses required to earn the chosen certificate. Complete a minimum of 1-8 credit hours (Occupational Certificate), 4-29 credit hours (Certificate of Completion) or 30-50 credit hours (Certificate of Achievement). If the student is a transfer student with coursework taken elsewhere, he/she must complete a minimum of 25% of the total required credit hours applicable to the certificate at JJC. Proficiency test, CLEP, and Advanced Placement do not meet this requirement.

3. Earn a cumulative grade point average of at least 2.0 in the area of concentration.

4. Discharge all financial obligations to the college and have no restrictions.

5. File an application for graduation. An application should be filed at the time of registration for the student’s anticipated last semester.

6. Have all official transcripts from other college/universities on file in the Graduation Office by the graduation filing date for evaluation of credit. A delay in the process

may result in a later graduation date.

Contact Information

Department Chairperson	Program Advisors
Name:Michael McGreal	Name: Kathryn Sopko
Email: mmcgreal@jjc.edu	Email: ksopko@jjc.edu
Phone: 815-280-1239	Phone: 815-280-1211
	Name: Mark Muszynski
	Email: mmuszyns@jjc.edu
	Phone:815-280-1237
	Name: Paul Bringas
	Email: pbringas@jjc.edu
	Phone: 815-280-1241
	Name:Francisco Javier Reyes
	Email: frreyes@jjc.edu
	Phone: 815-280-1248