Associate of Applied Science Degree
Culinary Arts

Learn to provide professional chef services and a mastery of culinary skills. Upon completion of your Associate's Degree, you will progress to earn a Bachelor of Professional Studies in Advanced Culinary Arts.

Aside from an applied education we also offer:

  • On the job training
  • Chicago-area Internships
  • Off-location learning opportunities
  • Work at RMU's "Pop Up" on campus Restaurant
  • Study abroad in Italy

Once you have graduated from RMU Culinary, you will be ready to take on one of the many positions available to aspiring chefs and restaurant managers.

Coursework

View the Associate Degree in Culinary Arts Course List to see a summary of the degree requirements.

For a full detailed explanation of the course curriculum please view the Course Catalog.

  • Culinary Fundamentals - Teaches fundamental concepts, skills, and techniques involved in basic cookery including knife skills and safety and sanitation.
  • Meat and Poultry – This course will develop the students’ initial understanding of the necessary skills and fundaments of meat and poultry identification, fabrication, and preparation used within a professional kitchen.
  • Seafood- This course will develop the students’ initial understanding of the necessary skills and fundamentals of seafood identification, fabrication, and preparation used within a professional kitchen.
  • Baking and Pastry - Provides basic techniques for preparing desserts, pate a choux, puff pastry and mousse.
  • Restaurant Trends - Students in the course will learn current industry trends for the Midwest region. Students will also examine future industry trends that could impact their career.
  • American Cuisine - Explores the cuisines of North America including the North Western Frontier, Midwest, Southwest, Northeast, and the South.
  • Taste of the World - Provides an in-depth look at cuisine shaped by culture and hands-on experience of the diversity of the culinary world.
  • Restaurant A la Carte- Students in this course will prepare a la carte service in a restaurant setting. This course reinforces the skills acquired during previous classes in an actual restaurant setting.
  • Menu Management- Focuses on building a food service establishment from the ground up.
  • Restaurant Operations Management - Teaches the basics of "front of the house" operations, with an emphasis on maintaining and/or improving customer service.
  • Culinary Internship - Imagine working alongside the best chefs in Chicago for 10 weeks. With our internship program, it's a reality!

 

Robert Morris University Illinois is a private, not-for-profit associate, baccalaureate, and master's degree-granting institution, accredited by the Higher learning Commission of the North Central Association of Colleges and Schools (230 South LaSalle Street, Chicago, Illinois 60604, 312.263.0456) and authorized by the Illinois Board of Higher Education (1 N. Old State Capitol Plaza Suite 333, Springfield, Illinois 62701-1377, 217.782.2551, IBHE Feedback). Robert Morris serves over 4500 students interested in getting an education that meets the demands of today's business, graphic arts, health care, culinary and technical world at its main campus in Chicago as well as at locations in Arlington Heights, DuPage, Elgin, Orland Park, Schaumburg, Springfield, Peoria and Lake County.