The Chronicle

Arely Alvarez
Staff Writer

Imagine attending a class and focusing your attention not on note taking but rather engaging in the process of food preparation. This concept is more than a wishful thought for culinary students at CLC. It is a reality.

Students enrolled in the Hospitality and Culinary Management (HCM) program, previously known as Food Service Management, enjoy a variety of certificates and degrees to choose from.

“The HCM program is always growing,” Chef Lynn Destry said.

In fact, starting Fall 2010, four new culinary courses and two new certificates were added to the program.

The new courses include Patissiere II (Pastry Art), Hospitality Supervision, Garde Manger (Cold Food Preparation), and Culinary and Hospitality Internship.

The Hospitality Manager certificate and the Baking & Pastry Assistant certificate are now available as well.

In addition, the Professional Cook certificate, Hospitality Supervisor certificate, and the Professional Chef certificate have been revised. The Hospitality and Culinary Management A.A.S degree has also been altered.

These improvements allow students to further expand their culinary skills and take full advantage of the up-to-date 9,000 square culinary laboratory located across from the University Center of Lake County in the Lake County High School Technology Campus. The culinary facility also boasts two demonstration kitchens and a state of the art instructional lab complete with induction cook tops.

“CLC’s [HCM] program is a great program to launch your culinary studies,” Destry said. 

Chef Teresa Novinska agreed with Destry, “We give you all the information needed to get you started.”

Unfortunately, lack of knowledge about this program’s existence immobilizes those who are interested in a career in culinary arts to study at CLC.

“Most people don’t know the program exists,” Destry said.

The culinary programs are isolated in the High School Technology Campus building and as a result, few know about it.

 The HCM program at CLC nurtures the curiosity and love of food that each of its students possesses, while providing budget friendly and flexible courses.

The program name and some courses have changed. However, the ideals of the program remain the same: to provide students with all the base knowledge needed in food production and food operations. After all, once a student has a solid base to build on, nothing can tear it down.

For those who feel they have an interest in culinary arts but lack funds and fear commitment to a four year institution, CLC’s Hospitality and Management Program is a fantastic option. For more information, visit http://www.clcillinois.edu/programs/hcm/