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

Requirements

First Semester
Class Title Credits
CUL 100 Introduction to Culinary Arts Industry 3
CUL 110 Sanitation and Hygiene * 3
CUL 120 Culinary Skills 3
CUL 121 Introduction to Food Preparation Techniques 3
MTH 125 Everyday College Math 4
Total 16
Second Semester
Class Title Credits
Elective(s) Writing 3 - 4
CUL 114 Baking I 3
CUL 118 Principles of Nutrition 3
CUL 150 Food Service Management 3
CUL 151 Food Service Marketing 3
Total 15 - 16
Third Semester
Class Title Credits
Elective(s) Speech 3
CUL 210 Gardemanger 3
CUL 228 Layout and Equipment 3
Total 9
Fourth Semester
Class Title Credits
Elective(s) Natural Sciences 3 - 4
CUL 115 or Pastry I
CUL 124 Baking II 3
CUL 224 Principles of Cost Controls 3
CUL 230 Quantity Food Production 3
CUL 231 A La Carte Kitchen 3
Total 15 - 16
Fifth Semester
Class Title Credits
Elective(s) Computer and Information Literacy 3
Soc. Sci. Elective (s) 3
CUL 174 CUL Co-op Education I ** 2 - 3
CUL 220 Organization/Management of Food Systems 3
CUL 227 Advanced Culinary Techniques 2
CUL 250 Principles of Beverage Service 3
Total 16 - 17
Total Credits Required
71 - 74

Footnotes

*CUL 110 must be taken as a co-requisite with any of the lab classes: CUL 114, CUL 115, CUL 120, CUL 121.
**Students who earn a certificate in Hospitality Management prior to entering the degree program, do not need to take CUL 174.

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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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