ECC’s Culinary Arts & Hospitality Program has been recognized as one of the best in the Midwest. If you have a passion for cooking, baking and service, we offer AAS degrees in three exciting hospitality disciplines including Culinary Arts, Pastry Arts and Restaurant Management.

If you are working in the industry and need to enhance your skills, our program offers four culinary certificates, four pastry certificates, and three restaurant management certificates to meet your workplace and career advancement goals. Students learn technical and hospitality skills in the classroom and then apply their knowledge as they create products in our five state-of-the-art kitchen labs.

According to the Occupational Outlook Handbook, employment for chefs and head cooks is projected to grow 10 percent from 2016-2026, faster than the average for all occupations. Most career opportunities for food industry professionals are expected to be in food services, including restaurants. 

The Culinary Arts & Hospitality Program holds articulated agreements with multiple in-district secondary schools meaning students can take courses while in high school and earn college credit. Our program also has transfer agreements with several four-year institutions for students who want to pursue a bachelor’s degree.

Entrance Requirements

None

Program Requirements

Students must purchase a required ECC uniform and tool kit from the ECC Bookstore by the first day of class. Orders take two weeks to process, so please visit the ECC Bookstore for complete information and order forms.

Culinary Arts

  • (CORE) Achieve ServSafe Food Manager Certification and ServSafe Responsible Alcohol Service Certification
  • (CORE) Recognize/demonstrate proper kitchen safety procedures
  • (CORE) Discuss/demonstrate the theory of mise en place
  • (CORE) Calculate cost and food cost percentage of a recipe
  • (CORE) Follow written and verbal instructions
  • (CORE) Execute professional behavior and work habits in an industry environment
  • Describe and produce five mother sauces
  • Differentiate and produce food using the following cooking techniques: saute, grill, broil, braise, poach, fry, roast
  • Demonstrate proper food handling procedures, plate presentation, temperature and flavor
  • Design and execute proper techniques needed to compose a plated menu item

Restaurant Management 

  • (CORE) Achieve ServSafe Food Manager Certification and ServSafe Responsible Alcohol Service Certification
  • (CORE) Recognize/demonstrate proper kitchen safety procedures
  • (CORE) Discuss/demonstrate the theory of mise en place
  • (CORE) Calculate cost and food cost percentage of a recipe
  • (CORE) Calculate cost and food cost percentage of a recipe
  • (CORE) Follow written and verbal instructions
  • (CORE) Execute professional behavior and work habits in an industry environment
  • Demonstrate customer service skills
  • Demonstrate and apply management and leadership theories in a hospitality environment
  • Demonstrate knowledge of basic programming, usage and report analysis of a POS system

Pastry Arts

  • (CORE) Achieve ServSafe Food Manager Certification and ServSafe Responsible Alcohol Service Certification
  • (CORE) Recognize/demonstrate proper kitchen safety procedures
  • (CORE) Discuss/demonstrate the theory of mise en place
  • (CORE) Calculate cost and food cost percentage of a recipe
  • (CORE) Follow written and verbal instructions
  • (CORE) Execute professional behavior and work habits in an industry environment
  • Produce a variety of saleable bakery items in a timely manner
  • Perform math functions necessary in the bakery such as bakers’ percentages and new yield conversions
  • Execute theory and practical application of techniques in the areas of yeast and breakfast pastries.
  • Execute theory and practical application of techniques in the areas of introductory European pastries such as petit fours sec and petit fours glacé.
  • Execute theory and practical application of techniques in the areas of introductory custards and pâte à choux.
  • Execute theory and practical application of advanced techniques including cakes and confectionery.

Culinary Arts - Associate of Applied Science

Plan of Study Grid
First SemesterCredit Hours
HOS 100 Kitchen Techniques 1
CUL 106 ServSafe Manager Certification 1
CUL 101 Cooking Fundamentals I 4
HOS 101 Intro to the Hospitality Industry 3
PAS 101 Baking Fundamentals I 4
BUS 101 Business Communications 3
 Total16
Second Semester
CUL 110 Cooking Fundamentals II 6
HOS 212 Quantity Food Purchasing 3
HOS 215 Hospitality Supervision 3
BUS 142 Report Writing 3
SPN 101 Elementary Spanish I 4
 Total19
Third Semester
CUL 203 Meats and Seafood Principles 6
CUL 207 Garde Manger 4
HOS 220 Restaurant Service and Operations 4
HOS 120 Servsafe/BASSET 0.5
HOS 214 Menu Design & Strategy 3
 Total17.5
Fourth Semester
CUL 208 Food Production 6
HOS 218 Food, Beverage & Labor Control 3
BIO 101 Nutrition for Contemporary Society 3
Required Social/Behavioral Sciences Course 3
 Total15
Fifth Semester
CUL 205 Culinary Internship 4
 Total4
 Program Total71.5

Restaurant Management - Associate of Applied Science

Plan of Study Grid
First SemesterCredit Hours
HOS 100 Kitchen Techniques 1
CUL 106 ServSafe Manager Certification 1
CUL 101 Cooking Fundamentals I 4
PAS 101 Baking Fundamentals I 4
HOS 101 Intro to the Hospitality Industry 3
BUS 101 Business Communications 3
 Total16
Second Semester
HOS 220 Restaurant Service and Operations 4
HOS 120 Servsafe/BASSET 0.5
HOS 212 Quantity Food Purchasing 3
HOS 215 Hospitality Supervision 3
BUS 120 Business Mathematics 3
BUS 131 Customer Service Solutions 1
 Total14.5
Third Semester
HOS 225 Dining Room Management 6
HOS 214 Menu Design & Strategy 3
HOS 216 Beverage Management 3
BUS 142 Report Writing 3
 Total15
Fourth Semester
HOS 218 Food, Beverage & Labor Control 3
HOS 205 Hospitality Law 3
BIO 101 Nutrition for Contemporary Society 3
SPN 101 Elementary Spanish I 4
Required Social/Behavior Sciences Course 3
 Total16
Fifth Semester
HOS 230 Hospitality Management Internship 4
 Total4
 Program Total65.5

Pastry Arts - Associate of Applied Science 

Plan of Study Grid
First SemesterCredit Hours
HOS 100 Kitchen Techniques 1
CUL 106 ServSafe Manager Certification 1
CUL 101 Cooking Fundamentals I 4
PAS 101 Baking Fundamentals I 4
PAS 103 Baking Theory 1
HOS 101 Intro to the Hospitality Industry 3
BUS 101 Business Communications 3
 Total17
Second Semester
PAS 110 Baking Fundamentals II 6
PAS 104 Yeast Bread 6
HOS 212 Quantity Food Purchasing 3
SPN 101 Elementary Spanish I 4
 Total19
Third Semester
PAS 202 Patisserie & Confections I 6
HOS 214 Menu Design & Strategy 3
HOS 215 Hospitality Supervision 3
BUS 142 Report Writing 3
 Total15
Fourth Semester
PAS 280 Patisserie & Confections II 6
PAS 220 Customer Service Operations 2
HOS 218 Food, Beverage & Labor Control 3
BIO 101 Nutrition for Contemporary Society 3
Required Social/Behavioral Sciences Course 3
 Total17
Fifth Semester
PAS 205 Pastry Internship 4
 Total4
 Program Total72

Cook - Vocational Specialist

Plan of Study Grid
First SemesterCredit Hours
HOS 100 Kitchen Techniques 1
CUL 106 ServSafe Manager Certification 1
CUL 101 Cooking Fundamentals I 4
PAS 101 Baking Fundamentals I 4
HOS 101 Intro to the Hospitality Industry 3
BUS 101 Business Communications 3
 Total16
Second Semester
CUL 110 Cooking Fundamentals II 6
HOS 212 Quantity Food Purchasing 3
HOS 215 Hospitality Supervision 3
SPN 101 Elementary Spanish I 4
 Total16
Third Semester
CUL 203 Meats and Seafood Principles 6
CUL 207 Garde Manger 4
BUS 142 Report Writing 3
 Total13
 Program Total45

Prep Cook - Basic Vocational Specialist

Plan of Study Grid
First SemesterCredit Hours
HOS 100 Kitchen Techniques 1
CUL 106 ServSafe Manager Certification 1
CUL 101 Cooking Fundamentals I 4
PAS 101 Baking Fundamentals I 4
HOS 101 Intro to the Hospitality Industry 3
 Total13
Second Semester
CUL 110 Cooking Fundamentals II 6
BUS 101 Business Communications 3
SPN 101 Elementary Spanish I 4
 Total13
 Program Total26

Cook Assistant/Baker Assistant - Basic Vocational Specialist

Course Title Credits
HOS 100Kitchen Techniques1
CUL 106ServSafe Manager Certification1
CUL 101Cooking Fundamentals I4
PAS 101Baking Fundamentals I4
HOS 101Intro to the Hospitality Industry3
Total Credit Hours13

Ice Carving - Basic Vocational Specialist

Course Title Credits
HOS 100Kitchen Techniques1
CUL 106ServSafe Manager Certification1
CUL 210Ice Carving3
Total Credit Hours5

Restaurant Supervisor - Vocational Specialist

Plan of Study Grid
First SemesterCredit Hours
HOS 100 Kitchen Techniques 1
CUL 106 ServSafe Manager Certification 1
CUL 101 Cooking Fundamentals I 4
PAS 101 Baking Fundamentals I 4
HOS 101 Intro to the Hospitality Industry 3
BUS 101 Business Communications 3
 Total16
Second Semester
HOS 220 Restaurant Service and Operations 4
HOS 120 Servsafe/BASSET 0.5
HOS 212 Quantity Food Purchasing 3
HOS 215 Hospitality Supervision 3
BUS 131 Customer Service Solutions 1
BUS 120 Business Mathematics 3
 Total14.5
Third Semester
HOS 225 Dining Room Management 6
HOS 214 Menu Design & Strategy 3
HOS 216 Beverage Management 3
BUS 142 Report Writing 3
 Total15
 Program Total45.5

Restaurant Operations - Basic Vocational Specialist

Plan of Study Grid
First SemesterCredit Hours
HOS 100 Kitchen Techniques 1
CUL 106 ServSafe Manager Certification 1
CUL 101 Cooking Fundamentals I 4
PAS 101 Baking Fundamentals I 4
HOS 101 Intro to the Hospitality Industry 3
 Total13
Second Semester
HOS 220 Restaurant Service and Operations 4
HOS 120 Servsafe/BASSET 0.5
BUS 131 Customer Service Solutions 1
HOS 216 Beverage Management 3
 Total8.5
 Program Total21.5

Bakery Supervisor - Vocational Specialist

Plan of Study Grid
First SemesterCredit Hours
HOS 100 Kitchen Techniques 1
CUL 106 ServSafe Manager Certification 1
CUL 101 Cooking Fundamentals I 4
PAS 101 Baking Fundamentals I 4
PAS 103 Baking Theory 1
HOS 101 Intro to the Hospitality Industry 3
BUS 101 Business Communications 3
 Total17
Second Semester
PAS 110 Baking Fundamentals II 6
HOS 212 Quantity Food Purchasing 3
PAS 104 Yeast Bread 6
SPN 101 Elementary Spanish I 4
 Total19
Third Semester
PAS 202 Patisserie & Confections I 6
HOS 215 Hospitality Supervision 3
BUS 142 Report Writing 3
 Total12
 Program Total48

Baker - Vocational Specialist

Plan of Study Grid
First SemesterCredit Hours
HOS 100 Kitchen Techniques 1
CUL 106 ServSafe Manager Certification 1
PAS 101 Baking Fundamentals I 4
CUL 101 Cooking Fundamentals I 4
PAS 103 Baking Theory 1
HOS 101 Intro to the Hospitality Industry 3
BUS 101 Business Communications 3
 Total17
Second Semester
PAS 110 Baking Fundamentals II 6
PAS 104 Yeast Bread 6
BUS 142 Report Writing 3
SPN 101 Elementary Spanish I 4
 Total19
 Program Total36

Decorative Pastry - Basic Vocational Specialist

Course Title Credits
CUL 106ServSafe Manager Certification1
HOS 100Kitchen Techniques1
PAS 101Baking Fundamentals I4
PAS 204Decorative Pastry6
Total Credit Hours12

All CUL, HOS, and PAS courses numbered 100 and above may be applied to the major field and elective requirement for the Associate in Arts and Associate in Science degrees.

Culinary Management Courses

CUL 101 Cooking Fundamentals I (4)(1,6)

Introduction to the basic foundation skills necessary in commercial cooking. Including but not limited to the following areas: knife skills, flavorings, herbs and spices, mise en place, egg cookery, dairy, basic cooking techniques, recipe conversions and measurements, equipment identification and use. (1.2) Proficiency Credit Available (2 EILST) Pass/No Credit Not Available.

In-District Tuition/Fees: $728 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in CUL 100 or HOS 100 or PAS 100 and CUL 106 or concurrent enrollment in HOS 100 and CUL 106

Semester(s) Offered: Fall and Spring

CUL 106 ServSafe Manager Certification (1)(1,0)

National Restaurant Association Educational Foundation ServSafe Certification course for all foodservice employees and managers. Illinois requires eight hours minimum of sanitation training to work with or touch any raw or packaged food product. In addition the Illinois law requires passing the certification exam with a 75% or higher every five years. (1.2) Proficiency Credit Available (2E) Pass/No Credit Not Available.

In-District Tuition/Fees: $132 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Effective Summer 2021 Reading: Grade of C or better in RDG 091 or LTC 099, or satisfaction of other placement criteria. Math: Grade of C or better in MTH 090,or satisfaction of other placement criteria. Prerequisite: Reading: Grade of C or better in RDG 090 or LTC 099, or satisfaction of other placement criteria. Math: Grade of C or better in MTH 090, or satisfaction of other placement criteria..

Semester(s) Offered: Fall and Spring

CUL 110 Cooking Fundamentals II (6)(2,8)

Introduction to the basic foundation skills necessary in commercial cooking. Including but not limited to the following areas: knife skills, flavorings, herbs and spices, mise en place, egg cookery, dairy, basic cooking techniques, recipe conversions and measurements, equipment identification and use. (1.2) Proficiency Credit Available (2 TSHIE) Pass/No Credit Not Available.

In-District Tuition/Fees: $992 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in CUL 101

Semester(s) Offered: Fall and Spring

CUL 203 Meats and Seafood Principles (6)(2,8)

This course is an introduction to meat, poultry, and seafood fabrication for food service operations. In this course, students learn the fundamentals of purchasing, receiving, handling and storing of these center of the plate items, as well as techniques for fabricating cuts for the professional kitchen. Building on skills acquired in previous courses, students apply dry and moist heat methods to cooking meat, poultry and seafood, including the appropriate sauces, garnishes and accompaniments. Importance is placed on work habits, mise-en-place, service techniques and the final products as served to the public.(1.2) Proficiency Credit Not Available Pass/No Credit Not Available.

In-District Tuition/Fees: $992 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in CUL 103 or CUL 110

Semester(s) Offered: Fall and Spring

CUL 205 Culinary Internship (4)(0,0)

This course is designed to give the student valuable hands on experience by entering into a partnership with industry. The internship agreement will last for a minimum of 320 hours. Under the supervision of a faculty member and designated employer, the student will participate in the day-to-day operations of the selected foodservice site. During the internship period, the student will be responsible for preparing four term papers relating to the specific operation. Upon completion of this course, the student's performance will be evaluated by the employer. (1.2) Proficiency Credit Available (2 EFILMST) Pass/No Credit Not Available.

In-District Tuition/Fees: $528 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in CUL 203

Semester(s) Offered: Fall, Spring and Summer

CUL 207 Garde Manger (4)(2,4)

The course will explore both the practical application of classic preservation methods along with modern cold food preparation techniques and pantry production. Traditional approaches, elements of artistry, new culinary concepts, and innovative methods will be addressed. Examples of various foods to be prepared will be: cold sauces and condiments, hot and cold sandwiches, cured and smoked foods, sausage production, terrines and pâtés, cheeses and hot and cold hors d' oeuvres. Various styles of presenting food and preparing buffets will be also be emphasized. Upon completion, students should be able to exhibit an understanding of the cold kitchen and its related terminology. This course will provide the fundamentals necessary to build Garde Manger skills, which are essential for all foodservice professionals. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available.

In-District Tuition/Fees: $728 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in CUL 203 or concurrent enrollment in CUL 203

Semester(s) Offered: Fall and Spring

CUL 208 Food Production (6)(3,9)

This class introduces the student to an ala carte restaurant with emphasis on the day-to-day operations of the kitchen. The student will be able to interpret menus and recipes, calculate quantities, assemble food and equipment materials and employ appropriate cooking, plating and saucing principles. The student will also be able to identify and correct cooking errors, organize work stations for productive performance and serve as a member of a team. The restaurant is designed to provide students with valuable real world experience in contemporary dining food production incorporating American cooking techniques. Students will be able to identify various allergens common in modern dining situations, as well as varied lifestyle choices demanded by the dining public. Students will apply skills from previous production classes and eventually be responsible for creating and preparing a final practical menu to be served to the dining public. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available.

In-District Tuition/Fees: $992 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in CUL 206 or CUL 207 or concurrent enrollment in CUL 207 with instructor consent

Semester(s) Offered: Fall and Spring

CUL 210 Ice Carving (3)(1,4)

A beginning course in the art of ice sculpting and carving with emphasis on tools, safety, ice tempering and hands on practice of beginner to intermediate pieces. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available.

In-District Tuition/Fees: $696 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in CUL 100 or PAS 100 or HOS 100

Semester(s) Offered: Spring

Hospitality Management Courses

HOS 100 Kitchen Techniques (1)(.5,1)

This course is designed to give the student an overview of basic kitchen skills in both culinary and pastry. Skills and competencies include knife handling, basic piping skills, safety and sanitation, basic knife cuts and equipment identification. (1.2) Proficiency Credit Available (2 MTISEF) Pass/No Credit Not Available.

In-District Tuition/Fees: $182 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Effective Summer 2021 Grade of C or better in RDG 091 or LTC 099 or satisfaction of other placement criteria. Grade of C or better in MTH 90, or satisfaction of other placement criteria. Prerequisite: Grade of C or better in RDG 090, or satisfaction of other placement criteria.Grade of C or better in MTH 90, or satisfaction of other placement criteria.

Semester(s) Offered: Fall and Spring

HOS 101 Intro to the Hospitality Industry (3)(3,0)

This course will introduce the student to the broad world of Hospitality and Tourism and to the topics which will begin to prepare them for managerial careers in these fields. This course will introduce the following seven primary areas: Introduction/Overview, Historical Foundations, Food and Beverage, Lodging, Hospitality Management, Travel and Tourism, and Future Perspectives. (1.2) Proficiency Credit Available (2 IT) Pass/No Credit Not Available.

In-District Tuition/Fees: $396 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Effective Summer 2021 Reading: Grade of C or better in RDG 091 or LTC 099, or satisfaction of other placement criteria. Prerequisite:Reading: Grade of C or better in RDG 090 or LTC 099, or satisfaction of other placement criteria.

Semester(s) Offered: Fall, Spring and Summer

HOS 120 Servsafe/BASSET (.5)(.5,0)

This course will provide students with the information needed to serve alcohol responsibly. Skills and competencies include understanding alcohol law and your responsibility, recognizing and preventing intoxication, checking identification and handling difficult situations. (1.2) Proficiency Credit Available (2 IE) Pass/No Credit Not Available.

In-District Tuition/Fees: $66 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Effective Summer 2021 Grade of C or better in RDG 091 or LTC 099, or satisfaction of other placement criteria. Prerequisite: Reading: Grade of C or better in RDG 090 or LTC 099, or satisfaction of other placement criteria. Math: Grade of C or better in MTH 090, or satisfaction of other placement criteria.

Semester(s) Offered: Fall and Spring

HOS 205 Hospitality Law (3)(3,0)

This course provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hotelkeeper, and illustrates the possible consequences of failure to satisfy legal obligations. (1.2) Proficiency Credit Available (2 EILT) Pass/No Credit Not Available.

In-District Tuition/Fees: $396 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: HOS 101

Semester(s) Offered: Spring

HOS 212 Quantity Food Purchasing (3)(3,0)

Emphasis will be placed on the selection and specification requirements for purchasing the major types of foods, beverages and non-food items. Principles of product identification, proper receiving methods, storing, issuing of inventory items and inventory control will be covered. (1.2) Proficiency Credit Available (2 EIT) Pass/No Credit Not Available.

In-District Tuition/Fees: $396 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: HOS 101

Semester(s) Offered: Fall, Spring and Summer

HOS 214 Menu Design & Strategy (3)(3,0)

This course will cover the basic aspect of menu planning, design and pricing, essential knowledge of proper advertising and merchandising in a modern food service facility. Menu analysis is an important part of successful food service management and will be emphasized during this course. This course will provide the student with an opportunity to create his or her own menu. (1.2) Proficiency Credit Available (2 EIT) Pass/No Credit Not Available.

In-District Tuition/Fees: $396 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: HOS 212 or concurrent enrollment in HOS 212 with consent of instructor

Semester(s) Offered: Fall and Spring

HOS 215 Hospitality Supervision (3)(3,0)

This course will focus on the first line hospitality supervisor's application of management and motivation theory to the workplace. The use and application of job analysis, recruiting, selection, training, evaluation, discipline, planning, and problem solving will be discussed. (1.2) Proficiency Credit Available (2 EILT) Pass/No Credit Not Available.

In-District Tuition/Fees: $396 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: HOS 101

Semester(s) Offered: Fall, Spring and Summer

HOS 216 Beverage Management (3)(2,2)

This course involves the systematic study of beverages. Emphasizing the use of beverages as a complement to food. Topics include: beverage equipment and bar setup, mixology, beer, wine and spirits. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available.

In-District Tuition/Fees: $446 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: (1) HOS 101 and; (2) HOS 120 or concurrent enrollment in HOS 120 or; (3) HOS 101 and consent of instructor

Semester(s) Offered: Spring

HOS 218 Food, Beverage & Labor Control (3)(3,0)

This course focuses on the basic costing concepts for food, beverage and labor control system, analysis methods and correction. The student will be provided with the tools necessary to maintain sales and cost histories, develop systems for monitoring current activities and techniques required to anticipate future activities. (1.2) Proficiency Credit Available (2 EILT) Pass/No Credit Not Available.

In-District Tuition/Fees: $396 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: HOS 214 or concurrent enrollment in HOS 214 with consent of instructor

Semester(s) Offered: Fall and Spring

HOS 220 Restaurant Service and Operations (4)(1,9)

The student in the dining room service course will participate in the operation of the student run restaurant. In this course it will be our goal to learn the skills required to provide quality service that will often exceed the guests' service expectations. This class will prepare you to demonstrate competency and self-confidence when working in a variety of situations in a dining room. The "hands-on" experience of participating in the operation of the student run restaurant will provide skill training in customer service, tableside service, beverage service, service styles, dining room organization, communication skills, marketing and merchandising of the menu. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available.

In-District Tuition/Fees: $553 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: CUL 101 and HOS 120 or concurrent enrollment in HOS 120

Semester(s) Offered: Fall and Spring

HOS 225 Dining Room Management (6)(3,9)

The student in the dining room management course will participate in the operation of the student run restaurant. This "hands-on" course will provide the student with practical experience in customer service and understanding of the manager's role and responsibility. This course will give the student a basic yet comprehensive knowledge of the different functions of the manager's job: planning, organizing, staffing, leading, controlling, and coordinating. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available.

In-District Tuition/Fees: $817 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in HOS 220 and BUS 120 or consent of instructor

Semester(s) Offered: Fall and Spring

HOS 230 Hospitality Management Internship (4)(0,0)

This course is designed to give the student valuable hands-on experience by entering into a partnership with industry. Under the supervision of the faculty member and designated employer, the student will participate in the day-to-day operations of the selected food service site. Students are required to complete a total of 320 hours of work at the internship site. (1.2) Proficiency Credit Available (2 EFILMST) Pass/No Credit Not Available.

In-District Tuition/Fees: $528 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in HOS 225

Semester(s) Offered: Fall, Spring and Summer

Pastry Arts Courses

PAS 101 Baking Fundamentals I (4)(1,6)

Theory and technique of introductory baking skills needed in the culinary/baking field. Included will be basic concepts, units of measure, tools and ingredients. Discussions/demonstrations to include quick breads, beginning yeast breads, choux paste, pies, baked custards and tarts. (1.2) Proficiency Credit Available (2 TSIEH) Pass/No Credit Available.

In-District Tuition/Fees: $728 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade C or better in PAS 100 or CUL 100 or HOS 100 and CUL 106 or concurrent enrollment in HOS 100 and CUL 106

Semester(s) Offered: Fall and Spring

PAS 103 Baking Theory (1)(1,0)

The goal of this class is to provide students with a solid theoretical and practical foundation in baking practices including bakers math, standardized recipes, ingredient selection and their functions. (1.2) Proficiency Credit Not Available Pass/No Credit Available.

In-District Tuition/Fees: $132 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Effective Summer 2021 Grade of C or better in RDG 091 or LTC 099, or satisfaction of other placement criteria. Grade of C in MTH 090, or satisfaction of other placement criteria. Prerequisite:Grade of C or better in RDG 090 or LTC 099, an ACT Reading score of 18 or above or an appropriate placement score. Grade of C or better BUS 120 or in MTH 090, an ACT math score of 23 or above, or an appropriate placement score.

Semester(s) Offered: Fall and Spring

PAS 104 Yeast Bread (6)(2,8)

This specialized course will provide students with the intensified production of yeast products. The experience will include reading and interpreting yeast formulas, ingredient selection and theory behind yeast dough production. Specialty breads, Venoisserie, Artisan, dough sculpture and regional products will be produced and discussed. (1.2) Proficiency Credit Not Available Pass/No Credit Available.

In-District Tuition/Fees: $992 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in PAS 100 or CUL 100 or HOS 100 and CUL 106 or concurrent enrollment in HOS 100 and CUL 106

Semester(s) Offered: Fall and Spring

PAS 110 Baking Fundamentals II (6)(2,8)

This course is a continuation of PAS 101 or 102 with an introduction to more elaborate baking and pastry products with an emphasis on perfecting the bakers' techniques and productions skills. Focusing work on petit fours sec, mousse, crepes, cookies, puff pastry, beginning cake baking and decoration will also be covered. (1.2) Proficiency Credit Available (2 HTIES) Pass/No Credit Not Available.

In-District Tuition/Fees: $992 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in PAS 101 and PAS 103 or PAS 102

Semester(s) Offered: Fall and Spring

PAS 202 Patisserie & Confections I (6)(2,8)

Introduction to European and advanced pastries and tortes with an emphasis on European cake assembly and decorating techniques. Low-fat cakes, European buttercreams, Bavarians and Charlottes, ganache, chocolate pipings, and confectionery production will all be covered in this course. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available.

In-District Tuition/Fees: $992 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in PAS 180 or PAS 110

Semester(s) Offered: Fall and Spring

PAS 204 Decorative Pastry (6)(2,8)

This course deals exclusively with centerpiece and artistic displays. Sugar pulling, sugar casting, chocolate centerpieces, chocolate boxes, marzipan, rolled fondant, pastillage, gumpaste and wedding cakes will be taught through hands-on production. (1.2) Proficiency Credit Not Available Pass/No Credit Available.

In-District Tuition/Fees: $992 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in PAS 101

Semester(s) Offered: Spring

PAS 205 Pastry Internship (4)(0,0)

This course is designed to give the student valuable hands-on experience by entering into a partnership with industry. The internship agreement will last for 320 hours. Under the supervision of a faculty member and designated employer, the student will participate in the day-to-day operations of the selected food service site. During the internship period, the student will be responsible for preparing three term papers relating to the specific operation, documented completion of hard and soft skills developed between the instructor and student and pastry portfolio. Upon completion of this course, the student's performance will be evaluated by the employer. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available.

In-District Tuition/Fees: $528 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in PAS 110 or PAS 202

Semester(s) Offered: Fall, Spring and Summer

PAS 220 Customer Service Operations (2)(0,6)

Pastry students will gain the experience of customer service as they prepare, display and present both savory and pastry products for the on campus retail store. Students will practice the skills of customer interactions and service, controlling inventory, as well as perform moderate quantity production. Students will rotate through 3 different assigned areas during this course to gain valuable service operations skills. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available.

In-District Tuition/Fees: $364 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Grade of C or better in PAS 202.

Semester(s) Offered: Fall and Spring

PAS 280 Patisserie & Confections II (6)(2,8)

This course is a continuation of PAS 202 with emphasis on entremets, ice cream and sorbets, plated dessert presentation, formulating ganaches and working with colored cocoa butters. (1.2) Proficiency Credit Not Available Pass/No Credit Available.

In-District Tuition/Fees: $992 (effective 2021/22 academic year)

In-district tuition rates are subject to change based on Board approval.

Prerequisite: Effective Summer 2021 Grade of C or better in PAS 202 or consent of instructor. Prerequisite: Grade of C or better in PAS 202

Semester(s) Offered: Fall and Spring