Descriptions

 

CULINARY ARTS

 

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

Course Course Title Suggested
Sequence		 Sem
Hrs
CULH-1050 Culinary Techniques X       4.0
CULH-1155 Sanitation X       2.0
CULH-1200 Cost Control X       3.0
CULH-1340 Production Baking X       4.0
CULH-1255 Table Service   X     3.0
CULH-1310 Culinary Skills Development   X     4.0
CULH-1400 Supervision   X     3.0
CULH-1420 Purchasing   X     3.0
CULH-1320 International Kitchen     X   5.0
CULH-1430 Menu Planning     X   3.0
CULH-2050 Catering     X   3.0
CULH-2040 Garde Manger       X 3.0
CULH-2180 Pastry Arts       X 4.0
BIOL-1400 Fundamentals of Nutrition       X 3.0
AND 4 semester hours from the following courses:
CULH-2015 A la Carte Dining       X 4.0
CULH-2025 Wine Appreciation       X 2.0
CULH-2035 Nutritional Cooking       X 2.0
CULH-2045 Vegetarian Cuisine       X 2.0
  51.0

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.

Course Course Title Suggested
Sequence		 Sem
Hrs
CULH-1050 Culinary Techniques X       4.0
CULH-1155 Sanitation X       2.0
CULH-1200 Cost Control X       3.0
CULH-1255 Table Service   X     3.0
CULH-1310 Culinary Skills Development   X     4.0
CULH-1400 Supervision   X     3.0
CULH-1420 Purchasing   X     3.0
CULH-1430 Menu Planning     X   3.0
MGMT-1210 Entrepreneurship & Small Business Management     X   3.0
CULH-2015 A la Carte Dining     X  4.0
  32.0

E. Skill Specific Certificate

Skill Specific Certificate in Culinary Arts - Prep Cook

Course Course Title Sem
Hrs
CULH-1050 Culinary Techniques 4.0
CULH-1155 Sanitation 2.0
CULH-1310 Culinary Skills Development 4.0
    10.0

NOTE:  Please see related programs in Hospitality Management, Pastry Arts, and Restaurant Management.