Culinary Arts (CFCULC)


This program has been replaced by Culinary Skills and Operations Certificate (CTCULM). 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 position as a food production specialist in a hotel, restaurant, or institution, where sauteing, roasting, broiling, baking, vegetable preparation, producing soups and sauces, food storage, and sanitation will be among the skills they will use. The program also gives students a foundation for continued study toward an Associate in Applied Science in Culinary and Hospitality Management.

Eastern Michigan University, several BS degrees.

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
Terri Herrera
Derek Anders Jr.
(Items marked with an icon online icon are available online.)
Major/Area Requirements
Class   Title Minimum Credits
CUL 100   Introduction to Food Service and Hospitality Industry 2
CUL 104   Baking Science 2
CUL 110   Sanitation and Hygiene * 2
CUL 114   Fundamentals of Baking 3
CUL 116   Culinary Principles 3
CUL 118   Culinary Nutrition 3
CUL 120   Classical Kitchen 3
CUL 121   Modern Kitchen 3
CUL 145   Dining Room Service 3
CUL 150   Management and Supervision 3
CUL 210   Garde Manger ** 3
CUL 224   Principles of Cost Control 3
Total 33
Total Credits Required


 *CUL 110 must be taken as a pre- or co-requisite with any of the lab classes: CUL 114, CUL 120, CUL 121.
**CUL 210 is offered in spring semesters only.