Culinary Arts Certificate Requirements

Baking Certificate of Achievement (Level I) — NMC Code 037

All courses lead to the Culinary Arts Associate in Applied Science (AAS) Degree.

This program is designed to provide rigorous and concentrated study for those students who plan to enter the baking industry. GLCI baking certificate students receive practical training in all aspects of commercial baking preparation and presentation. The program includes laboratory courses in baking that will provide the student with the essential and fundamental skills needed to be a successful baker. The curriculum also includes lecture courses in sanitation, menu development and purchasing, and management. Graduates of this program are prepared to accept jobs as bakers in commercial bakeries, restaurants, hotels, resorts and institutions.

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

Effective: Fall 2017

Certificate Requirements Credits: 23

Class

Credits

CUL 110 Safety and Sanitation

2

CUL 118 Intro to Baking

4

CUL 211 Menu Planning and Purchasing

3

CUL 217 Kitchen and Dining Room Management

3

CUL 218 Advanced Baking

4

CUL 221 Chocolate and Cake Design

4

CUL XXX Cafe Operations*

3

*Course under development

Certificate of Achievement (Level III) — NMC Code 029

This program is designed to provide rigorous and concentrated study for those students who plan to enter the culinary industry. GLCI certificate students receive practical training in all aspects of commercial food preparation and presentation. The program includes laboratory courses in classical and American regional cookery, baking and, in our teaching restaurant, Lobdell's; dining room service restaurant operations. The curriculum also includes lecture courses in nutrition, sanitation, purchasing, and management. Graduates of this program are prepared to accept jobs as prep cooks and line cooks in fine restaurants, hotels, resorts and institutions. Promotions are often rapid and salaries are often high for talented and enthusiastic people. 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.

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

Effective: Fall 2017

Certificate Requirements Credits: 49

Class

Credits

CUL 101 Today’s Hospitality Industry

3

CUL 110 Safety and Sanitation

2

CUL 111 Professional Cookery

4

CUL 118 Intro 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 and Cuisine

12

Gainful Employment Information

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