The Culinary Arts program at JJC offers students a first-class education at one of the most highly respected culinary programs in the nation, and in one of the most state-of-the-art facilities in the world. Through a combination of classroom learning and hands-on experience, students are trained in all aspects of the industry, including cooking methods, pastry and baking techniques, sanitation, management, product ID, purchasing, nutrition and cost controls. The Culinary Arts Program is an accredited program of the American Culinary Federation Education Foundation, Inc. Accrediting Commission.
Our faculty is composed of full-time, multi-certified instructors who have won some of the most prestigious local, national and international awards and
accolades, including a World Culinary Olympics gold medal. They take learning beyond the classroom, leading student competition teams and supervising student culinary clubs. Students can also participate in special gourmet events and activities.
JJC students continually come out on top in culinary competitions against some of the best programs in America.
Culinary Arts Courses / Degree Requirements
Lists the required
courses needed to complete either an Associate in Applied Science (AAS) or various Certifications.
The Culinary Arts program occasionally sponsors a summer study abroad trip where students can earn elective college credits while travelling with our instructors to destinations around the world. It’s a great chance to explore cultures, cuisine and history as well as participate in cooking lessons, food and wine tastings as students discover food and cultures that have influenced dining in America. This once-in-a-life-time trip is one of the highlights of a student’s time at JJC.
JJC graduates are exceptionally well-prepared for careers in the food industry. Employment opportunities are plentiful for them, locally, nationally and globally. In fact, Disney World and the Marriott Corporation actively recruit JJC students even before graduation. JJC graduates may eventually go on to careers as bakers, pastry chefs, chefs, caterers, banquet chefs, culinary teachers, bakery owners, wedding cake designers, restaurant or hotel managers or food critics, to name a few.
The national average salary for chefs and head cooks range anywhere from $27,000/year to $62,000/year. Location and service industry are a couple of the determining factors for this range.
U.S. Department of Labor (May 2016)
The City Center campus of Joliet Junior College is the location of two
restaurants run by the students of the Culinary Arts Program. They are Saveur and Thrive. They each offer their own creative and imaginative cuisines, but both are incredibly flavorful.
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