General Education Requirements: 15 Semester Hours
- ENG 101 - Rhetoric I orENG 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 orFine 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.
- CA 102 - Cost and Portion Management
- CA 106 - Applied Food Service Sanitation *
- CA 107 - Remarkable Dining Service
- CA 112 - Principles of Food Preparation
- CA 113 - Introduction to Product Fabrication
- CA 115 - Production ID/ Food Service Purchasing
- CA 116 - Baking and Pastry I
- CA 152 - Quantity Food Preparation II
- CA 156 - Baking and Pastry II
- CA 212 - A La Carte Cooking I
- CA 213 - Culinary Supervision
- CA 215 - Nutrition
- CA 216 - Professional Cooking I
- CA 252 - Advanced A La Carte Cooking
- CA 256 - Advanced Professional Cooking
- CA 272 - Advanced Culinary Operations
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.
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Students enrolled in Culinary Arts Food Production courses may be withdrawn immediately if the student’s performance is a detriment to the safe and sanitary handling of equipment, utensils and/or food.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
Department Chair
Michael McGreal
mmcgreal@jjc.edu
815-280-1239
Advising Staff
- Kathryn Sopko
E-mail: ksopko@jjc.edu
Phone: 815-280-1211 - Mark Muszynski
E-mail: mmuszyns@jjc.edu
Phone: 815-280-1237 - Paul Bringas
E-mail: pbringas@jjc.edu
Phone: 815-280-1241 - Francisco Javier Reyes
E-mail: frreyes@jjc.edu
Phone: 815-280-1248
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 transferstudent 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 ofregistration for the student’s anticipated last semester.
6. Have all official transcripts from other college/universities on file in the GraduationOffice 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 or Certificate of Completion 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 minimumof 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 AdvancedPlacement 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 ofregistration for the student’s anticipated last semester.
6. Have all official transcripts from other college/universities on file in the GraduationOffice by the graduation filing date for evaluation of credit. A delay in the process
may result in a later graduation date.
Completion Guide
For advisor information and a sampleschedulebysemester, view ourcompletion guide.
