Dayspring Bible College and Seminary is proud to offer a Culinary Arts program. The student can earn a two-year Associates of Arts or four-year Bachelors of Arts degree in Culinary Arts Ministry. Both programs include four semesters of culinary training and the four-year student would add two years of basic Bible and ministry training. We feel the BA program is the most beneficial. The student receives both great Bible and ministry training as well as the Culinary training giving them the ability to incorporate food into ministry.

This curriculum is designed to teach the student how to operate a kitchen and dining facility as an effective ministry. Starting with the fundamentals of safety the program then includes simple dining and advances into fine dining experiences. Attention is given to cooking and serving large amounts of food while maintaining a high level of excellence in taste and service. Each module listed below should take the student one semester to complete. Class schedules are subject to change.

Module 1
Sanitation & Safety 2
Introduction to Culinary Arts 3
Chef Training I 6
Electives 2
Practicum 1

Module 2
Chef Training II 6
Food Service Technology 3
Principles of Christian Growth 1 3
Life of Christ 3
Practicum 1

Module 3
Advanced Entrée Preparation 6
Principles of Christian Growth 2 3
Sovereignty of God 2
Proverbs 3
Electives 1
Practicum 1

Module 4
Pastry and Baking I 6
Pastry and Baking II 6
Kitchen Internship 3
Electives 1

During the course of study there will be opportunities for the student to be involved in actual ministry situations that will allow them to utilize the skills that they are learning. These activities are required and each student is expected to attend and participate as part of their school training. Due to the nature of the curriculum there will be some extra expenses incurred by the student from time to time that he will be responsible for (e.g. chef’s hat and smock). Dayspring makes every effort to keep these costs to a minimum.

Introduction to Culinary Arts Credits: 3
Introduction to the food service industry (history, organization and future challenges); career opportunities; standards of professionalism; instruction in principles and procedures of basic equipment and its use; basic food and kitchen safety; beginning fundamentals of cooking. Writing assignments, as appropriate to the discipline, are part of the course.

Sanitation & Safety Credits: 2
ServSafe training in safety and sanitation in a professional kitchen environment that includes instruction in fundamental principles and procedures of sanitation, hygiene, storage, preservation, energy conservation, refrigeration, food handling and crucial safety habits in a professional kitchen. This course will conclude with the ServSafe examination and successful completion will provide eligibility for city and state certification. Writing assignments, as appropriate to the discipline, are part of the course.

Safety is aligned with OSHA & related safety techniques.
Sanitation portion requires a text book.
$35 fee is required for a city of Chicago license.
$50 fee is required for the State of Illinois license.
These licenses need to be renewed every 5 years.

Chef Training I Credits: 6
An introduction to the professional kitchen, this course is designed to give the student the opportunity to investigate and assess culinary arts as a possible career goal. It covers basic Mise en place including knife skills, proper station set-up, classical cooking terminology, standard cooking methods, stock preparation, sauce preparation and heat transfer methods. Students will begin to develop the basic skills necessary for employment as foodservice professionals. Writing assignments, as appropriate to the discipline, are part of the course.

Chef Training II Credits: 6
This course is designed to introduce the student to Garde manger—cold kitchen techniques including production of soups, salads, sandwiches, sausages, terrines, pâtés, galantines, cheese, hors d’oeuvres, canapés, appetizers, condiments, pickles, lunch and breakfast items. Writing assignments, as appropriate to the discipline, are part of the course. 

Food Service Technology Credits: 3
This class is designed to introduce the culinary student to kitchen calculations, including recipe costing and conversion, determining revenue and food cost, menu planning and pricing, cost control in a foodservice environment and an overview of the use of computers in a professional kitchen. Writing assignments, as appropriate to the discipline, are part of the course.

Advanced Entrée Preparation Credits: 6
Study of principles, methods, and techniques involved in the preparation of international cuisines with an emphasis on specialized methods and flavor profiles; practical experience in banquet and buffet production with an emphasis on presentation techniques and design; proper and safe use of tools, materials, and quantity foodservice equipment. Writing assignments, as appropriate to the discipline, are part of the course.

Pastry and Baking I Credits: 6
An introduction to the fundamentals of pastry production methods including, pies, cakes, cookies, yeast dough products & flat breads.

Pastry and Baking II Credits: 6
Advanced preparation of tortes, pastries specialty plated desserts, pastry table centerpieces, special occasion cakes – assembly and decoration – and frozen desserts. Emphasis will include plating and platter presentation techniques. Introduction to ice sculpture.

Introducing Chef Dean Jarmillo
The culinary program is taught by master Chef Dean Jarmillo.

His accredidations:
Chef apprenticeship Hyatt Hotel / Los Angeles, California; Assistant Corporate Chef, Metro Hilton Hotel Corp/ Dallas, Texas; Executive Chef positions with Marriott, Holiday Inns, and Sheraton-International; Associate Degree Vocational Education, Chicago State University; Bachelors of Arts / Masters Board of Governors Vocational Education Degree (in progress) Chicago State University; Awarded Life Membership with Honors to the Academy of Chefs 2004; Awarded Life Membership with Honors Les Amis De Escoffier Society, Leon, France; Member of the World Association Congress of Chefs, Vienna, Austria; Past President of the American Federation of Chefs, Chicago chapter; Voted 1998 Chicago Chef-of-the-Year by his peers.

Download Culinary Brochure