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AND ARTS A.A.S. DEGREE

www.clcillinois.edu/programs/hcm

A.A.S. PROGRAM OVERVIEW THIRD SEMESTER 17-18 TYPICAL JOBS HCM 173 Patisserie III 5 • or Manager Business and Social Sciences Division, HCM 175 Nutrition 3 at a , upscale Room T302, (847) 543-2047 Baking and Pastry Elective (see list) 3-4 supermarket or gourmet store Degree: Associate in Applied Science, CMM 121 Fundamentals of Speech or • Assistant Pastry Baking and Pastry Arts CMM 122 Business and Professional • Pastry Plan 22FK Speaking or CMM 123 Dynamics of Small Group • Assistant Baker The Baking and Pastry Arts program provides Discussion or • students with the knowledge and technical CMM 128 Interviewing Practices 3 • Chocolatier skills needed for employment in the baking and Humanities or • Wholesale Food Sales pastry industry. Students can pursue careers as Fine Arts Elective* 3 Associate and pastry chefs in , , FOURTH SEMESTER 15-16 • Food Broker hotels, country clubs, retail stores and catering. HCM 174 Advanced Pastry 5 • Food Stylist, Photographer Students acquire basic and advanced skills HCM 273 Controlling Hospitality Costs 3 or Journalist including artisan making, European Baking and Pastry Elective • Culinary Instructor/ tortes and , chocolate work, frozen (see list) 3-4 Program Director , special diets and healthful baking. The HCM 178 Special Diets and Healthful • R&D, Regional or program also prepares students for managerial Baking 4 Corporate Chef positions in the pastry industry. Total hours for A.A.S. Degree 67-69 To complete an A.A.S., students are EMPLOYERS strongly encouraged to meet with a Student Development Counselor or advisor BAKING AND PASTRY ELECTIVES • Independent or chain to identify coursework that will meet Select at least 9-11 hours from the list below: restaurants degree requirements. • Hotels HCM 176 3 • Destination resorts FIRST SEMESTER 18 HCM 177 Advanced Yeast Breads 3 • Cruise ships HCM 110 Introduction to Hospitality HCM 179 Decorating 4 • Adult living communities Industry 3 HCM 180 Chocolate and Confections 3 • Corporate and social caterers HCM 113 ServSafe: Food Service HCM 181 Contemporary Restaurant • Food brokers and Sanitation 1 Desserts 3 manufacturers HCM 170 Patisserie I 5 HCM 159 Culinary Arts Study Abroad 3 • Bakeries AMT 122 Business Math or HCM 272 Culinary and Hospitality • Breadshops MTH 114 Applied Mathematics I or Internship 3 • Cafes higher Math Elective 3 • Cake shops ENG 120 Technical Composition I or • Baking departments in ENG 121 English Composition I 3 grocery stores PSY 121 Introduction to Psychology or PSY 122 Industrial/Organizational Psychology 3 GETTING STARTED SECOND SEMESTER 17 For steps on how to HCM 172 Patisserie II 5 apply and register, visit HCM 212 Menu Marketing and www.clcillinois.edu/admission. Management 3 HCM 213 Purchasing and Inventory Control 3 HCM 214 Hospitality Supervision 3 Baking and Pastry Elective (see list) 3 BAKING AND PASTRY ARTS CERTIFICATES

Grayslake . Vernon Hills . Waukegan . Online

CERTIFICATE PROGRAMS PASTRY CHEF ASSISTANT CONTACT INFO (Certificate) Plan 22FL Grayslake Campus BAKING AND PASTRY ASSISTANT This certificate builds on the Baking and Pastry 19351 W. Washington St. (Certificate) Plan 22FJ Assistant certificate and provides students with Grayslake, IL 60030 advanced level baking and pastry skills to prepare This program prepares students for entry- students for advanced career opportunities in Chef Teresa Novinska level employment in bakeshop operations in the pastry industry. Students can acquire skills Room T208 the food service industry, including bakeries, including advanced and artisan bread making, Baking & Pastry Instructor restaurants, hotels, country clubs, retail European tortes and pastries, advanced pastries, Department Co-Chair stores, catering, institutional foodservice , chocolate work, frozen desserts, (847) 543-2613 and commercial foodservice operations. specialized diets and healthful baking. [email protected] The program provides students with an understanding of the varied career choices FIRST SEMESTER 9 Chef William Vena in the hospitality industry. Students gain a HCM 110 Introduction to Hospitality Room T208 basic level of baking and pastry skills and Industry 3 Culinary Arts Instructor competence in food safety and sanitation HCM 113 ServSafe: Food Service Department Co-Chair practices. Students learn how to use recipes Sanitation 1 (847) 543-2902 and prepare a variety of breads and pastries HCM 170 Patisserie I 5 [email protected] including quick breads, yeast breads, pies, pastries, , , mousses, and , as SECOND SEMESTER 11 Business and Social Sciences well as plate presentation. Students earn the HCM 172 Patisserie II 5 (847) 543-2047 ServSafe Foodservice Sanitation license as a HCM 214 Hospitality Supervision 3 businessandsocialsciences part of this certificate. Baking and Pastry Elective @clcillinois.edu (see list) 3 FIRST SEMESTER 9 HCM 110 Introduction to Hospitality THIRD SEMESTER 11-12 Industry 3 HCM 173 Patisserie III 5 HCM 113 ServSafe: Food Service Baking and Pastry Elective Sanitation 1 (see list) 3 HCM 170 Patisserie I 5 Baking and Pastry Elective (see list) 3-4 SECOND SEMESTER 8 HCM 172 Patisserie II 5 Total hours for Certificate 31 HCM 214 Hospitality Supervision 3 BAKING AND PASTRY ELECTIVES Total hours for Certificate 17 Select at least 9 hours from the list below:

HCM 176 Yeast Breads 3 HCM 177 Advanced Yeast Breads 3 HCM 178 Special Diets and Healthful Baking 4 HCM 179 4 HCM 180 Chocolate and Confections 3 HCM 272 Culinary and Hospitality Internship 3

May 2020 Per 2020-21 catalog

In providing educational programs and opportunities, the College of Lake County is committed to maintaining an environment free from harassment and discrimination and will not discriminate on the basis of race, color, age, sex, national origin, physical or mental disability, religion, sexual orientation, gender identity or expression, marital status, military status, political affiliation, ancestry, citizenship, pregnancy, or any other status as protected by law. Inquiries regarding the College’s non-discrimination policy and related procedures may be directed to: Allena Barbato, Title IX Coordinator, Room B105, 19351 W. Washington St. Grayslake, IL 60030, (847) 543-2464.