Associate in Applied Science
Washtenaw Community College Culinary Arts and Hospitality Management Program has what you need to take your skill-set to the next level professionally and personally. Employers in the Culinary Arts and Hospitality industry are frequently seeking candidates with a formal education and training to succeed. You will be immersed in classroom environments generating hands-on learning experiences in a real world environment.
Here's what you can expect turning your passion into an exciting career:
- Earn an American Culinary Federation Education Foundation [ACFEF] accredited Associate Degree in Culinary Arts & Hospitality Management.
- Our graduates are equipped with high level culinary, service, management, and critical thinking skills to become future leaders in the industry
- Train and study alongside chef instructors who share their real world professional experiences to develop technical skills and inspire your own creativity
- Gain experiences by performing and honing foundational culinary and hospitality service skills in our live, commercially licensed, campus student run restaurant Garrett's
Accreditation
The Culinary Arts and Hospitality Management program has been accredited by the American Culinary Federation Education Foundation since 2003. The ACFEF Accreditation assures that our program meets or exceeds national standards, increases student knowledge of industry standards, and enhances credibility for obtaining employment. By completing this program student graduates can earn the ACF designation Certified Culinarian®, which will further enhance your career and competitive edge.
Earned Credentials
Embedded in our rich program offerings, students are equipped with key managerial competencies and concepts through the National Restaurant Association's Manage First program. Certificates that students can earn upon successful national examination performance includes ServSafe®, Controlling Food Service Cost, Hospitality Human Resources Management and Supervision, Hospitality and Restaurant Management, Customer Service, and ServSafe Alcohol®.
Career Outlook
Along with the potential of becoming an Executive Chef, upon successful completion of the program graduates can secure careers as Restaurant General Managers, Food and Beverage Directors, Personal Chefs, Restauranteurs, Food Writers and Critics, Food Science, Food Manufacturing, and beyond. Our vast industry can lead your career in many directions such as in fine-dining restaurants, hotels and resorts, catering and banquet halls, hospitals, sports venues, contract dining service for universities and corporations and more. Become employed where personal passion meets opportunity and career success.
Highlights
- Develop professional culinary skills and hospitality spirit meeting industry demands
- Student Run Restaurant for real world experiential learning
- Emphasis on hands-on- activity and project based learning
2020-2021 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).
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
- Division
- Business/Computer Technologies
- Department
- Culinary and Hospitality Mgt
- Advisors
- Derek Anders F. Jr.
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