Restaurant and Culinary Operations

Associate in Applied Science

Modes of Instruction

Click here to learn more about the modes of instruction offered at Kaskaskia College.

The restaurant and culinary operations degree prepares students for a promising career as management professionals in a food service/hospitality establishment. Graduates of this program possess a keen knowledge of the financial side of the culinary industry and know-how to balance the books and achieve optimal profits.

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Program Details

CULI_0506_DEGR

Curriculum

First Semester
CULI-101	Basic Food Service	3.00
CULI-102	Food Sanitation & Safety	2.00
CULI-103	Culinary Fundamentals	4.00
CULI-110	Food Service Field Experience I	2.00
MATH-101	Basic Mathematics (or higher level math)	3.00
BUSN-103	Introduction to Business	3.00
		17.00

Second Semester
CULI-104	Meat, Seafood & Fabrication	4.00
CULI-105	Culinary Fundamentals II	4.00
CULI-106	Garde Manger	3.00
BUSN-128	Principles of Supervision	3.00
ENGL-101	English Composition	3.00
		17.00

Third Semester
CULI-202	Banquet Cuisine and Service	2.00
CULI-203	Food Service Cost Control	3.00
BUSN-115	Marketing Fundamentals I	3.00
BUSN-134	Managing Diversity	3.00
BUSN-149	Business Mathematics (or higher level math)	3.00
PHLE-119	Core Values & Ethical Decision Making	1.00
SPCH-103	Fundamentals of Speech	3.00
		18.00

Fourth Semester
CULI-205	Fundamentals of Baking	4.00
CULI-207	Restaurant Operations	2.00
HLTH-208	First Aid	3.00
BUSN-215	Small Business Management	3.00
		12.00

Cost

First Semester
tuition (17 credit hours)	$2312.00
student services fee (17 credit hours)	$272.00
lab fee	$430.00
uniform	$155.00
books	$408.00
supplies	$25.00
drug screen/background check	$40.00
insurance	$34.00
	$3676.00

Second Semester
tuition (17 credit hours)	$2312.00
student services fee (17 credit hours)	$272.00
lab fee	$468.00
supplies	$25.00
books	$408.00
	$3485.00

Third Semester
tuition (18 credit hours)	$2448.00
student services fee (18 credit hours)	$288.00
lab fee	$55.00
supplies	$25.00
books	$432.00
insurance	$34.00
	$3282.00

Fourth Semester
tuition (12 credit hours)	$1632.00
student services fee (12 credit hours)	$192.00
lab fee	$303.00
books	$288.00
supplies	$25.00
	$2440.00

Advanced Cooking Certificate
Basic Cooking Certificate
Culinary Arts Degree
Dietary & Nutritional Management Degree
Prep Cook's Certificate

Total Cost

Program Student Learning Outcomes

Produce an accurate cyclic profit/loss statement.
Demonstrate competency in recipe conversion, food cost and labor cost calculations.
Demonstrate proper receiving and storage of inventory.
Demonstrate an understanding of good personal and workplace hygiene practices.