Culinary Academy

Agriculture, Food and Natural Resources IconThe 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