Public institution
College of Lake County
Grayslake, IL
Food Service, Waiter/Waitress, and Dining Room Management/Manager
50 reported subjects
Culinary arts & hospitality · Training subject
Food Service, Waiter/Waitress, and Dining Room Management/Manager
in Illinois
6 institutions with reported certificate or associate-level training in Illinois. Explore the awards and use the school’s current catalog to check the right route for you.
Understand the training options
This subject sits within culinary arts & hospitality. Kitchen practice, placements and realistic total costs. Schools can use different course names for training reported under the same federal subject code.
Certificate (one to less than two academic years)Associate degreeCertificate (less than one academic year)
CIP 12.0507. Award categories present in the 2024 IPEDS reporting collection; not a current course-duration guarantee.
Check the exact campus, award, prerequisites and current intake. A subject match does not confirm occupational licensing eligibility, programmatic accreditation or a place on a course.
Explore schools in Illinois
1–6 of 6Public institution
Kaskaskia College
Centralia, IL
Food Service, Waiter/Waitress, and Dining Room Management/Manager
44 reported subjects
Public institution
Lake Land College
Mattoon, IL
Food Service, Waiter/Waitress, and Dining Room Management/Manager
46 reported subjects
Public institution
Richland Community College
Decatur, IL
Food Service, Waiter/Waitress, and Dining Room Management/Manager
36 reported subjects
Public institution
Southwestern Illinois College
Belleville, IL
Food Service, Waiter/Waitress, and Dining Room Management/Manager
52 reported subjects
Public institution
William Rainey Harper College
Palatine, IL
Food Service, Waiter/Waitress, and Dining Room Management/Manager
45 reported subjects
Alphabetical directory. School presence is based on historical federal reporting, including records with zero completions. These are not rankings or endorsements.
Where could this training lead?
The federal CIP–SOC crosswalk connects this subject to the occupations below. These are exploration links, not a statement that every program meets the education, experience or licensing requirements for each job.
Questions to ask about this training
- How much practical kitchen time is included each week?
- Who secures an externship, and will it be paid?
- Does the course cost include ingredients, knives, uniforms and travel to placements?
- What is the complete program price for my start date, including tools, exams and required travel?
- Which practical work, placement or portfolio will I complete before graduation?
Plan the cost and the route
Institution-level tuition and net-price figures can help you start a comparison, but they do not quote the cost of this particular subject. Use a current program quote and compare the same award level and study intensity.