Certificate
This program has been replaced by Culinary Skills and Operations Certificate (CTCULM).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 2022 semester.
If you have questions about this program please contact a program advisor or contact a general student advisor.
Career Outlook in Michigan
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2017-2018 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.
Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office Web site: Articulation Agreements.
- Division
- Business/Computer Technologies
- Department
- Culinary and Hospitality Mgt
- Advisors
- Terri Herrera
Derek Anders Jr.
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
- 33
Footnotes
*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.