Culinary Arts Program Requirements

Associate in Applied Science Degree — NMC Code 109

The Great Lakes Culinary Institute believes in the principle of learning by doing. Extensive hands-on training will give you the competitive advantage in this highly competitive field. This program is designed to provide rigorous and concentrated study for those students who plan careers in the rapidly-growing food service industry. The program’s main emphasis is to prepare students for entry-level chef and kitchen management positions. Consideration is given to the science and techniques associated with the selection, preparation, and serving of foods to large and small groups.

The Great Lakes Culinary Institute’s facility is located on NMC’s Great Lakes Campus. It is comprised of five culinary labs including a bakery, introductory and food skills kitchen, an advanced cooking kitchen, a garde manger kitchen, a beverage management outlet and Lobdell’s; a 90-seat training restaurant. Upon graduation, students will have a combination of knowledge, skills and work experience.

The Great Lakes Culinary Institute is accredited by the American Culinary Federation. The Institute has been awarded Exemplary Program designation by the American Culinary Federation.

Effective: Fall 2017

General Education Requirements Credits: 17-18

Class

Credits

Communications: ENG 111 and either BUS 231 or ENG 112

7-8

Humanities: Any Group 1 course

3

Math competency: Placement into MTH 111 or higher, or completion of MTH 23

-

Science: Any Group 1 course with a lab

4

Social Sciences: Any Group 1 course

3

Occupational Specialty Requirements: 49

Class

Credits

CUL 101 Today’s Hospitality Industry

3

CUL 110 Safety and Sanitation

2

CUL 111 Professional Cookery

4

CUL 118 Introduction to Baking

4

CUL 190 Culinary Internship

2

CUL 210 Nutrition for Culinary Arts

2

CUL 211 Menu Planning and Purchasing

3

CUL 213 World Cuisine

6

CUL 215 Garde Manger

4

CUL 217 Kitchen and Dining Room Management

3

CUL 218 Advanced Baking

4

CUL 295 Contemporary Service & Cuisine

12

Program Requirements: 66-67

Note: Admission to the Culinary Arts program requires placement into MTH 08 or higher and placement into ENG 99 or higher. 

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