Culinary Arts and Management (APCULA)
Associate in Applied Science Degree
Description
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).
Articulation
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
Contact Information
- Division
- Business/Computer Technologies
- Department
- Culinary and Hospitality Mgt
- Advisors
- Derek Anders F. Jr.
Requirements
(Items marked with an icon 
are available online.)
First Semester
| Class | Title | Minimum Credits | |
|---|---|---|---|
| Elective(s) | Math | 3 | |
| Elective(s) | Writing/Composition | 3 | |
| CUL 110 | Sanitation and Hygiene | 2 | |
| CUL 116 | Culinary Principles | 3 | |
| CUL 118 | Culinary Nutrition | 3 | |
| CUL 145 | Dining Room Service | 3 | |
| Total | 17 | ||
Second Semester
| Class | Title | Minimum Credits | |
|---|---|---|---|
| Elective(s) | Natural Sciences | 3 | |
| Elective(s) | Writing/Composition or Communication | 3 | |
| CUL 104 | Baking Science | 2 | |
| CUL 120 | Classical Kitchen | 3 | |
| CUL 141 | Principles of Cost Control | 3 | |
| CUL 150 | Management and Supervision | 3 | |
| Total | 17 | ||
Third Semester
| Class | Title | Minimum Credits | |
|---|---|---|---|
| CUL Restricted Elective(s) 1: Choose one from CUL 232, CUL 233, CUL 234, CUL 251 | 2 | ||
| Elective(s) | Arts and Humanities | 3 | |
| CUL 114 | Fundamentals of Baking | 3 | |
| CUL 121 | Modern Kitchen | 3 | |
| CUL 208 | Menu Planning | 3 | |
| CUL 221 | Culinary Purchasing | 3 | |
| Total | 17 | ||
Fourth Semester
| Class | Title | Minimum Credits | |
|---|---|---|---|
| CUL Restricted Elective(s) 2: Choose a second course from CUL 232, CUL 233, CUL 234, CUL 251 | 2 | ||
| Elective(s) | Social and Behavioral Science | 3 | |
| CUL 115 | Fundamentals of Pastry | 3 | |
| CUL 210 | Garde Manger | 3 | |
| CUL 230 | American Regional and Global Cuisines | 3 | |
| CUL 245 | Beverage Management | 2 | |
| 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