Culinary and Hospitality Management (APCULD)

Associate in Applied Science Degree

This program has been replaced by Culinary Arts and Management Associate in Applied Science Degree (APCULA). Students currently enrolled need to complete it by the end of the Spring/Summer 2021 semester.

If you have questions about this program please contact a program advisor or contact a general student advisor.


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 may 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).

The Art Institute of Michigan, Bachelor 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: Articulation Agreements.
Business/Computer Technologies
Culinary and Hospitality Mgt
Carol Deinzer
Terri Herrera
Derek Anders Jr.
(Items marked with an icon online icon are available online.)
First Semester
Class   Title Minimum Credits
CUL 100   Introduction to Food Service and Hospitality Industry 2
CUL 110   Sanitation and Hygiene * 2
CUL 116   Culinary Principles 3
CUL 145   Dining Room Service 3
Elective(s)   Math 3 - 4
Elective(s)   Computer and Information Literacy 3
Total 16 - 17
Second Semester
Class   Title Minimum Credits
CUL 104   Baking Science 2
CUL 118   Culinary Nutrition 3
CUL 120   Classical Kitchen 3
CUL 121   Modern Kitchen 3
Elective(s)   Writing/Composition or Communication 3
Elective(s)   Writing/Composition 3
Total 17
Third Semester
Class   Title Minimum Credits
CUL 114   Fundamentals of Baking 3
CUL 210   Garde Manger 3
CUL 224   Principles of Cost Control 3
CUL 226   Advanced Dining Room and Beverage Management 4
Elective(s)   Natural Sciences 3
Total 16
Fourth Semester
Class   Title Minimum Credits
CUL 115   Fundamentals of Pastry 3
CUL 150   Management and Supervision 3
CUL 230   American Regional and Global Cuisines 3
CUL 231   Advanced Kitchen Operations: Global Cuisine 3
Elective(s)   Arts and Humanities 3
Elective(s)   Social and Behavioral Science 3
Total 18
Total Credits Required
67 - 68


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