CULINARY ARTS
Center Campus
The Culinary Arts program prepares students for technical and managerial careers in restaurant, catered, and institutional food service. Students learn quantity cooking in well-equipped commercial kitchens, with related work in nutrition, food selection, storage, and merchandising.
Graduates have employment opportunities in cafeterias, restaurants, catering, hotels, clubs, hospitals, nursing homes, schools, and vending companies.
Industry and Association Certification
A. National Restaurant Association: The National Restaurant Association Educational Foundation has developed a series of in-service training courses. Those courses have been incorporated in Macomb's academic courses within the Culinary Arts program. These include CULH-1155, CULH-1200, CULH-1320, CULH-1400, CULH-1420, CULH-1430, and CULH-2015.
B. ACF Certified Culinarian: The Associate of Applied Science degree in Culinary Arts and the Certificate in Culinary Arts - Culinary Management are accredited by the American Culinary Federation Foundation Accrediting Commission (ACFFAC), 180 Center Place Way, St. Augustine, FL 32095, 800.624.9458. Upon graduation, you may receive ACF Certified Culinarian status - national recognition of your accomplishments here at Macomb.
Program advisors are Professors David Schneider, 586.286.2088, Jeffrey Wolf, 586.226.4740, Francois Faloppa, 586.226.4776, and Scott O'Farrell, 586.226.4741.
ASSOCIATE OF APPLIED SCIENCE DEGREE REQUIREMENTS
(Minimum 66 Semester Hours)
A. Career Preparation and Related Courses
B. Arts and Sciences Component . . . . . . . . . . . . . . . . . . . . . . . . . . minimum sem hrs 18
Students should plan Arts and Sciences courses with a counselor, academic advisor, or program advisor.
- Group II requirement is met by successfully completing BIOL-1400.
C. Elective Courses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . none required
D. Certificate Option
Certificate in Culinary Arts - Culinary Management
These core courses will prepare students for entry-level supervisory and management careers in corporate and franchised food service operations.
E. Skill Specific Certificate
Skill Specific Certificate in Culinary Arts - Prep Cook
NOTE: Please see related programs in Hospitality Management, Pastry Arts, and Restaurant Management.