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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 four 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 an unbeatable 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 2014

General Education Requirements Credits: 17-18

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: 57

CIT 100 Computers in Business-An Intro

3

CUL 100 Intro to Professional Cookery

1

CUL 101 Today’s Hospitality Industry

3

CUL 110 Safety and Sanitation

2

CUL 111 Professional Cookery

6

CUL 118 Introduction to Baking

4

CUL 121 Purchasing and Receiving

2

CUL 190 Culinary Internship

2

CUL 210 Nutrition for Culinary Arts

2

CUL 211 Menu Planning

3

CUL 213 World Cuisine

6

CUL 215 Garde Manger

4

CUL 217 Dining Room and Kitchen Management

3

CUL 218 Advanced Baking

4

CUL 295 Contemporary Service & Cuisine

12

Note: Admission to the Culinary Arts program requires COMPASS test scores of Writing 70, Reading 82 or co-requisite of ENG 111 + 11, and Pre-Algebra 21. All culinary students are required to take CUL 100. A waiver may be obtained by documenting attendance at a career technical center with a minimum GPA of 2.5 and/or relevant industry experience. Students must submit appropriate documentation to department chair at least two weeks prior to the start of the semester they plan to attend.

Program Requirements: 74-75

Culinary Arts Program Requirements

Certificate of Achievement (Level III) NMC Code 029

Effective: Fall 2014

Certificate Requirements Credits: 54

CUL 100 Intro to Professional Cookery

1

CUL 101 Today’s Hospitality Industry

3

CUL 110 Safety and Sanitation

2

CUL 111 Professional Cookery

6

CUL 118 Intro to Baking

4

CUL 121 Purchasing

2

CUL 190 Culinary Internship

2

CUL 210 Nutrition for Culinary Arts

2

CUL 211 Menu Planning

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 and Cuisine

12

Note: Admission to the Culinary Arts program requires COMPASS test scores of Writing 70, Reading 82 or co-requisite of ENG 111 + 11, and Pre-Algebra 21. All culinary students are required to take CUL 100. A waiver may be obtained by documenting attendance at a career technical center with a minimum GPA of 2.5 and/or relevant industry experience. Students must submit appropriate documentation to department chair at least two weeks prior to the start of the semester they plan to attend.

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