Culinary Academy
The Culinary Career Academy provides students the opportunity to earn a college Certificate
in Culinary Arts. This certificate ladders into a Culinary Arts diploma or AAS degree
programs. Students who pass the ServSafe Food Protection Manager Certification exam
also earn a Serve Safe Certificate.
Students will also acquire foundational skills in food service sanitation and safety, basic skills of grilling, frying, broiling, sautéing, vegetable cookery, recipe conversion, recipe costing, creating soups and stocks, basics theory and preparation of baked items such as yeast bread, cookies, creams, puddings, pie crusts, filling and quick breads. Students will also be required to complete a practicum that provides the students with on-the-job training.
Available at Clinton, Muscatine and Scott Community Colleges.
Certificate, Diploma and Associate in Arts Degree
Clinton and Muscatine Community Colleges
During High School
Term 1 - Fall, Senior Year of High School - taken at the college, 7 credits
- HCM:100 Sanitation and Safety (ServSafe Certificate), 2 credits
- HCM:154 Basic Food Prep, 2 credits
- HCM:180 Food Fundamentals, 2 credits
- HCM:932 Internship, 1 credits
Term 2 - Spring, Senior Year of High School - taken at the college, 7 credits
- HCM:116 Fundamentals of Baking, 3 credits
- HCM:265 Mathematics for Hospitality, 3 credits
- HCM:932 Internship, 1 credit
After High School
Term 3 - Summer, 5 credits
- CSC:107 Computer Literacy, 3 credits
Award: Culinary Arts Certificate (16 credits)
- HCM:932 Internship, 3 credits
Term 4 - Fall, 16 credits
- HCM:155 Garde Manger, 3 credits
- HCM:156 Intermediate Food Prep, 3 credits
- HCM:233 Menu Planning and Nutrition, 3 credits
- HCM:530 Culinary Capstone, 1 credit
- HCM:932 Internship, 3 credits
- SPC:112 Public Speaking, 3 credits
Award: Culinary Arts Diploma (32 credits)
Term 5 - Spring, 13 credits
- HCM:160 Advanced Food Preparation, 3 credits
- HCM:199 Batch Cooking, 2 credits
- HCM:200 Dining Service, 2 credits
- HCM:301 Beverage Control, 3 credits
- HCM:353 Menu and Profit Engineering, 3 credits
Term 6 - Fall, 13 credits
- HCM:212 Industry Management, 3 credits
- HCM:932 Internship, 2 credits
- HUM:105 Working in America, 3 credits
- MKT:181 Customer Service Strategies, 2 credits
- PSY:213 Industrial Psychology OR SOC:110 Intro to Sociology, 3 credits
Award: Culinary Arts AAS (62 credits)
Certificate, Diploma and Associate in Arts Degree - Scott Community College
During High School - Davenport Community Schools
Term 1 - Fall, Spring, Junior Year of High School, Taken at Central HS, 6 credits
- CSC:107 Computer Literacy, 3 credits
- HCM:116 Fundamentals of Baking, 3 credits
Term 2 - Dav T1, Senior Year of High School, Taken at Central HS, 5 credits
- HCM:100 Sanitation and Safety (ServSafe Certificate), 2 credits
- HCM:265 Mathematics for Hospitality, 3 credits
Term 3 - Dav T2, Senior Year of High School, Taken at Central HS, 2 credits
- HCM:180 Food Fundamentals, 2 credits
Term 4 — Dav T3, Senior Year of High School, Taken at Central HS, 2 credits
- HCM:154 Basic Food Prep, 2 credits
Taken During One of the Senior Year Terms, 1 credit
- HCM:932 Internship, 1 credit
Award: Culinary Arts Certificagte, 16 credits
During High School - Pleasant Valley Community Schools
Term 1 - Spring, Junior Year of High School, Taken at PV*, 5 credits
- CSC:107 Computer Literacy, 3 credits
- HCM:100 Sanitation and Safety (ServSafe Certificate), 2 credits
Term 2 - Fall, Senior Year of High School, Taken at EICC, 4 credits
- HCM:154 Basic Food Prep, 2 credits
- HCM:180 Food Fundamentals, 2 credits
Term 3 - Spring, Senior Year of High School, Taken at EICC, 6 credits
- HCM:116 Fundamentals of Baking, 3 credits
- HCM:265 Mathematics for Hospitality, 3 credits
Taken Either Fall or Spring of Senior Year (Fridays), 1 credit
- HCM:932 Internship, 1 credit
Award: Culinary Arts Certificagte, 16 credits
After High School
Summer Term - 3 credits
- HCM:932 Internship, 3 credits
Fall Term - 16 credits
- HCM:155 Garde Manger, 3 credits
- HCM:156 Intermediate Food Prep, 3 credits
- HCM:233 Menu Planning and Nutrition, 3 credits
- HCM:530 Culinary Capstone, 1 credit
- HCM:932 Internship, 3 credits
- SPC:112 Public Speaking, 3 credits
Award: Culinary Arts Diploma (32 credits)
Spring Term - 13 credits
- HCM:160 Advanced Food Preparation, 3 credits
- HCM:199 Batch Cooking, 2 credits
- HCM:200 Dining Service, 2 credits
- HCM:301 Beverage Control, 3 credits
- HCM:353 Menu and Profit Engineering, 3 credits
Fall Term - 13 credits
- HCM:212 Industry Management, 3 credits
- HCM:932 Internship, 2 credits
- HUM:105 Working in America, 3 credits
- MKT:181 Customer Service Strategies, 2 credits
- PSY:213 Industrial Psychology OR SOC:110 Intro to Sociology, 3 credits
Award: Culinary Arts AAS (62 credits)
Careers in Culinary Arts
Everyone needs food and that means there will always be a need for trained chefs.
If food is your thing, culinary arts may be the career for you.
The college offers the following Culinary programs:
The college’s program is based on apprenticeship training providing you hands-on experience at area restaurants and other food services. When you graduate, you will have the training to begin a career throughout the United States.
For more information, contact our high school team.
Questions? Call toll-free 1-888-336-3907, email eiccinfo@eicc.edu or contact the college nearest you and ask to speak to an advisor.
- Clinton Community College, 563-244-7000
- Muscatine Community College, 563-288-6000
- Scott Community College, 563-441-4000
t is the policy of Eastern Iowa Community College District not to discriminate in
its programs, activities, or employment on the basis of race, color, national origin,
sex, disability, age, sexual orientation, gender identity, creed, religion, and actual
or potential family, parental or marital status, as required by the Iowa Code §§216.6
and 216.9, Titles VI and VII of the Civil Rights Act of 1964 (42 U.S.C. §§ 2000d and
2000e), the Equal Pay Act of 1973 (29 U.S.C. § 206, et seq.), Title IX (Educational
Amendments, 20 U.S.C. §§ 1681-1688), Section 504 (Rehabilitation Act of 1973, 29 U.S.C.
§ 794), and Title II of the Americans with Disabilities Act (42 U.S.C. § 12101, et
seq.).
If you have questions or complaints related to compliance with this policy, please
contact EICC’s Equal Employment Opportunity Officer/Equity Coordinator, Eastern Iowa
Community College District, 101 West Third Street, Davenport, Iowa 52801, 563-336-5222,
equity@eicc.edu or the Director of the Office for Civil Rights U.S. Department of
Education, John C. Kluczynski Federal Building, 230 S. Dearborn Street, 37th Floor,
Chicago, IL 60604-7204, Telephone: (312) 730-1560 Facsimile: (312) 730- 1576, TDD
(800) 877-8339 Email: OCR.Chicago@ed.gov.