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This program has been replaced by Culinary Arts and Management Associate in Applied Science Degree (APCULA).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 2022 semester.

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

Career Outlook in Michigan

Food Service Managers

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Lodging Managers

Regulatory Affairs Managers

Meeting, Convention, and Event Planners

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2017-2018 Academic Requirements

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 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).

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: Carol Deinzer
Terri Herrera
Derek Anders Jr.

Requirements

(Items marked with an 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

Footnotes

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