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92G Cook
EICC Culinary Arts Program Contact: Brad Scott
| Course# | Course Title | MOS Related Credit Level 30 |
MOS Related Credit Level 40 & 50 |
Culinary Arts Department Proficiency Exam |
CLEP | DANTES |
|---|---|---|---|---|---|---|
| CSC:110 Intro to Computers (3) | x | |||||
| HCM:100 Sanitation and Safety (2) | Provide valid manager's license issued by State of IL or ServSafe | Provide valid manager's license issued by State of IL or ServSafe | ||||
| HCM:116 Fundamentals of Baking (3) | x | |||||
| HCM:154 Basic Food Preparation (2) | x | |||||
| HCM:156 Intermediate Food Prep (3) | ||||||
| HCM:160 Advanced Food Preparation (3) | ||||||
| HCM:180 Food Fundamentals (2) | ||||||
| HCM:182 Intermediate Baking (3) | ||||||
| HCM:197 Intro to Catering (2) | ||||||
| HCM:199 Batch Cooking (2) | ||||||
| HCM:212 Industry Management (3) | ||||||
| HCM:233 Menu Planning and Nutrition (3) | ||||||
| HCM:241 Menu Planning and Sales Promotion (3) | ||||||
| HCM:255 Purchasing (3) | ||||||
| HCM:265 Math for Hospitality (3) | x | |||||
| HCM:280 Food Cost Accounting (3) | ||||||
| HCM:301 Beverage Control (3) | ||||||
| HCM:589 Intro to Restaurant Mgmt (3) | ||||||
| HCM:932 Culinary Internship (two of 2 cr each for a total of 4 cr)) | Provide documentation of work hours | Provide documentation of work hours | ||||
| HUM:110 Changes and Choices (3) | x | x | ||||
| SPC:112 Public Speaking (3) | x |
Potentially 6 Credits MOS CreLevel 30
Notes:
Notes:
- Academic Residency: Sixteen (16) of your last 32 credits earned prior to graduation must be completed at a college of EICC.
- Limitation on credit by examination and prior learning portfolio: No more than 46 credits earned through examination and/or portfolio may be applied to an associate degree and no more than 30 of these credits may be earned through CLEP examination.