Culinary Arts and Management (APCULA)

Associate in Applied Science

This program is being phased out in Fall 2021. New students are not being accepted into this program.

 

 2019-20 | 2020-21 | 2021-22

2021-2022 Academic Requirements

This program prepares students for a career as a professional culinarian in a restaurant, hospitality, or institutional setting. Culinary Arts professionals have a variety of responsibilities that my include supervising and coordinating the activities of food service workers or dining room employees, planning menus, estimating daily or weekly needs, ordering and maintaining inventories of supplies and equipment, and keeping records of meals served. The program also provides a foundation for continued culinary arts studies at a four-year college and for chef certification through the American Culinary Federation (ACF).

Cleary University, BBA degree;
Eastern Michigan University, several BS degrees;
Madonna University, BS degree.

Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office web site: https://www.wccnet.edu/learn/transfer-wcc-credits/articulation-agreements.php .

Division
Business/Computer Technologies
Department
Culinary and Hospitality Mgt
Advisors
If you have questions contact Eva Samulski, Dean of Business & Computer Technologies.
This program is being phased out in Fall 2021. New students are not being accepted into this program.
First Semester
Class   Title Minimum Credits
CUL 110   Sanitation and Hygiene 2
CUL 116   Culinary Principles 3
CUL 118   Culinary Nutrition 3
CUL 145   Dining Room Service 3
    Math Elective(s) 3
    Writing Elective(s) 3
Total 17
Second Semester
Class   Title Minimum Credits
CUL 104   Baking Science 2
CUL 120   Classical Kitchen 3
CUL 141   Principles of Cost Control 3
CUL 150   Management and Supervision 3
    Nat. Sci. Elective(s) 3
    Speech/Comp. Elective(s) 3
Total 17
Third Semester
Class   Title Minimum Credits
CUL 114   Fundamentals of Baking 3
CUL 121   Modern Kitchen 3
CUL 208   Menu Planning 3
CUL 221   Culinary Purchasing 3
    Arts/Human. Elective(s) 3
    CUL Restricted Elective(s) 1: Choose one from CUL 232, CUL 233, CUL 234, CUL 251 2
Total 17
Fourth Semester
Class   Title Minimum Credits
CUL 115   Fundamentals of Pastry 3
CUL 210   Garde Manger 3
CUL 230   American Regional and Global Cuisines 3
CUL 245   Beverage Management 2
    CUL Restricted Elective(s) 2: Choose a second course from CUL 232, CUL 233, CUL 234, CUL 251 2
    Soc. Sci. Elective(s) 3
Total 16

 

 

Total Credits Required
67

Footnotes

*CUL 110 must be taken prior to or concurrently with the following lab classes: CUL 114, CUL 115, CUL 120, CUL 121