Program Overview

The hospitality & food service industry is one segment of the largest employment field in the world- travel and tourism. Students can prepare for this growing field through MCC’s Culinary Management program and obtain additional industry certification by completing National Restaurant Association Educational Foundation (NRAEF) classes.

The program gives students the knowledge and hands-on skills needed for entry-level positions within various settings of the food service industry. Courses are designed to build a strong culinary foundation, with an emphasis on leadership and management skills, sustainable practices and food safety skills. Students complete the program by running Tartan Bistro, the student-run restaurant. Please visit www.mchenry.edu/culinary to see important program information including: the culinary student code of conduct, attendance expectations, culinary specific scholarships and current transfer agreements to 4 year Baccalaureate programs.

Program Costs

CLM 101  and PAS 101  course fees include the MCC required student uniform and toolkit. Additional recommended items will vary by class and some additional items will be available for purchase in the bookstore. Student uniforms will be ordered the first week of classes during CLM 101  & PAS 101 .

The primary purpose of an Associate in Applied Science degree is to prepare students for employment. The AAS degree is not designed specifically for transfer; however, there are opportunities to apply some coursework or the whole degree to a bachelor’s degree program. For more information, see an academic advisor and the department chair.

Culinary Management, AAS Sample Semester Plan

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