{"@id":"https://credentialengineregistry.org/resources/ce-bffd4c4f-b38c-4b8c-86fa-615f7bfd290f","@type":"ceterms:AssociateDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-bffd4c4f-b38c-4b8c-86fa-615f7bfd290f","ceterms:name":{"en-US":"Culinary Arts - Associate of Applied Science"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-ad4f590a-0cfe-439d-9013-34414591f4ba"],"ceterms:requires":[{"@type":"ceterms:ConditionProfile","ceterms:description":{"en-US":"As the second largest employer in the nation, the culinary industry allows for a very broad variety of jobs, including restaurants and foodservice, hotels and lodging, casinos, catering, clubs, resorts and retirement communities. If you are passionate, creative, and a self-driven hard worker, this industry has many opportunities.\r\n\r\nThis Associate in Applied Science prepares individuals for entry level positions such as line cook and station chef and some supervisory positions, with coursework in financial management, leadership, and customer service. In addition, there is a heavy emphasis on food preparation including classes on quantity food production, garde manger, American, regional and international cuisines, and baking. Both classroom and real-world applications are used with hands-on training in our state-of-the-art facility through operating our student-ran café and an internship."},"ceterms:targetLearningOpportunity":["https://credentialengineregistry.org/resources/ce-687b9f4d-53be-41e6-a21c-3d658886676d"]}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-ad4f590a-0cfe-439d-9013-34414591f4ba"],"ceterms:inLanguage":["en-US"],"ceterms:description":{"en-US":"As the second largest employer in the nation, the culinary industry allows for a very broad variety of jobs, including restaurants and foodservice, hotels and lodging, casinos, catering, clubs, resorts and retirement communities. If you are passionate, creative, and a self-driven hard worker, this industry has many opportunities.\r\n\r\nThis Associate in Applied Science prepares individuals for entry level positions such as line cook and station chef and some supervisory positions, with coursework in financial management, leadership, and customer service. In addition, there is a heavy emphasis on food preparation including classes on quantity food production, garde manger, American, regional and international cuisines, and baking. Both classroom and real-world applications are used with hands-on training in our state-of-the-art facility through operating our student-ran café and an internship."},"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.illinoisworknet.com/explore/Pages/ExploreCareers.aspx","ceterms:targetNode":"https://apps.illinoisworknet.com/cis/Clusters/OccupationDetails/100033?parentId=0\u0026source=WIOA","ceterms:codedNotation":"35-1011.00","ceterms:frameworkName":{"en-US":"Illinois Career Information"},"ceterms:targetNodeName":{"en-US":"Chefs and head cooks"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1011.00","ceterms:codedNotation":"35-1011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Chefs and Head Cooks"},"ceterms:targetNodeDescription":{"en-US":"Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts."}}],"ceterms:subjectWebpage":"http://llcc.smartcatalogiq.com/2020-2021/Catalog/Hospitality-Programs/Culinary-Arts-Associate-in-Applied-Science","ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0503","ceterms:codedNotation":"12.0503","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Culinary Arts/Chef Training."},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments.  Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques."}}]}