Professional Cooking, Baking & Service

Program Description

1 or 2 Year Program

The Professional Cooking, Baking & Service (ProCBS) program prepares students for careers and post-secondary education in the culinary and hospitality industry through a combination of classroom instruction, hands-on kitchen experience, and industry-focused training. Students learn professional cooking, baking, and service techniques while developing the skills needed to succeed in restaurants, hotels, catering, and other food service environments. The curriculum covers food safety, ServSafe® certification, culinary math, knife skills, equipment operation, food preparation, stocks and sauces, baking, desserts, nutrition, beverage service, customer relations, cost control, inventory management, teamwork, and professional communication. Performance is evaluated through written assessments, practical kitchen work, professionalism, safety, attendance, teamwork, and employability skills. Students gain real-world experience through daily lab activities and opportunities to participate in culinary competitions, management events, and industry-related experiences. The program offers industry certifications and dual credit opportunities through the College of DuPage and Joliet Junior College. Throughout the program, students develop culinary expertise, creativity, leadership, problem-solving, organization, and time management skills while preparing for employment or continued education in culinary arts, hospitality management, baking and pastry arts, and related food service fields.