Washtenaw Community College

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Academics

Culinary and Hospitality Management (APCULD)

Associate in Applied Science Degree

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.

Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office Web site: www.wccnet.edu/departments/curriculum/articulation.php?levelone=colleges.

Contact Information

Division
Business/Computer Technologies
Department
Culinary and Hospitality Mgt
Advisors
Carol Deinzer, Terri Herrera, Derek Anders Jr.

Requirements

First Semester
Class Title Credits
CUL 100 Introduction to Food Service and Hospitality Industry 2
CUL 110 Sanitation and Hygiene * 2
Elective(s) Arts and Humanities 3
Elective(s) Math 3 - 4
Elective(s) Writing 3
Total 13 - 14
Second Semester
Class Title Credits
CUL 104 Baking Science 2
CUL 116 Fundamental Culinary Principles 3
CUL 118 Principles of Nutrition 3
CUL 145 Introduction to Dining Room Protocol 3
Elective(s) Computer and Information Literacy 3
Elective(s) Speech 3
Total 17
Third Semester
Class Title Credits
Elective(s) Natural Sciences 3
Elective(s) Social and Behavioral Science 3
Total 6
Fourth Semester
Class Title Credits
CUL 114 Fundamentals of Baking 3
CUL 115 Fundamentals of Pastry 3
CUL 120 Classical Kitchen Operations 3
CUL 121 Modern Kitchen Operations 3
CUL 150 Food Service Management and Supervision 3
Total 15
Fifth Semester
Class Title Credits
CUL 210 Advanced Kitchen Operations: Garde Manger 3
CUL 224 Principles of Cost Control 3
CUL 226 Advanced Dining Room and Beverage Management 3
CUL 230 Advanced Kitchen Operations: American Regional 3
CUL 231 Advanced Kitchen Operations: Global Cuisine 3
Total 15
Total Credits Required
66 - 67

Footnotes

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

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What Students Say About Online Classes

“I was very reluctant to take online classes, but because of my various roles as a wife, mother, full-time employee, and student my time was limited…. Online classes have helped with managing my time in these various roles, and have been a true blessing to both my family and my learning experience at WCC.”

—F. Robertson

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