Robert Morris University
If you wish to combine your interests and skills with a fulfilling career, prepare to begin your journey into the fabulous world of culinary arts. An accredited degree program which provides the solid foundation, skills, and experience that is hands-on is provided by the Institute of Culinary Arts at Robert Morris University. The affordable, accessible program will prepare you for culinary programs in the real world.
Several schools now offer a six-month certificate or culinary arts diploma program that allows students to seek careers as cooks or line chefs. RMU Culinary provides students with an accredited degree program that emphasizes the cooking, restaurant management, and critical thinking skills required to excel at rewarding positions such as chef or restaurant manager. More importantly, it is preparing tomorrow's leaders in the food service industry with its AAS, BBA, and BPS degree programs.
RMU Culinary is conveniently found at the Robert Morris University DuPage site in Aurora, the downtown Chicago site, and the newly opened Orland Park site. The modern facilities, equipment, and workspaces allow students to get up-to-date training that today's innovative kitchens require.
Institute of Culinary Arts
The Robert Morris University Institute of Culinary Arts offers you the chance to begin your culinary training by working towards an Associate of Applied Science degree in Culinary Arts. With your associate's degree, you have the option of going for a Bachelor of Business Administration Degree combined with Hospitality Management, or heading for a Bachelor of Professional Studies in Advanced Culinary Arts. Associate degree graduates can also enter the Baking and Pastry program.
Alongside an excellent applied education Robert Morris College also provides:
- On the job training
- Local internship opportunities
- Off-site learning situations
- Study abroad in Italy
Once you have finished your studies at RMU Culinary, you will be prepared to take on one of the many jobs available to those who wish to be a chef or manage a restaurant.
Here are some of RMU's culinary, hospitality management, and advanced culinary courses:
- Culinary Skills I, II, and III – Students learn the basic concepts, skills, and techniques to prepare simple foods.
- Garde Manger – Begins the cold kitchen: finger foods, plated appetizers, salads, and buffet details.
- Baking and Pastry – Gives the foundation skills needed to make desserts, pate a choux, puff pastry, and mousse.
- A la Minute Cookery – Teaches the basics of breakfast cooking and line work.
- American Cuisine – Studies the foods and recipes of North America including the North Western Frontier, Midwest, Southwest, Northeast, and the South.
- Taste of the World – A revealing look into how the diversity of the culinary world has been shaped by culture through a hands-on experience.
- Menu Supervision and Facilities Design – Concentrates on creating a food service business from the foundation.
- Spirits, Wine, and Beverage Management – Students learn the basics of setting up and operating a fully equipped beverage service.
- Restaurant Operations Management – Students learn the fundamentals of "front of the house" operations, with an emphasis on building, maintaining, and/or improving customer service.
- Culinary Internship – Connect with Chicago's top chefs in a 10 week program.
