Culinary Arts (CFCULC)
This program prepares students for a position as a food production specialist in a hotel, restaurant, or institution, where sauteing, roasting, broiling, baking, vegetable preparation, producing soups and sauces, food storage, and sanitation will be among the skills they will use. The program also gives students a foundation for continued study toward an Associate in Applied Science in Culinary and Hospitality Management.
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.
- Business/Computer Technologies
- Culinary and Hospitality Mgt
- Terri Herrera, Paul McPherson
Requirements(Items marked in orange are available online.)
|CUL 100||Introduction to Culinary Arts Industry||3|
|CUL 110||Sanitation and Hygiene *||3|
|CUL 114||Baking I||3|
|CUL 118||Principles of Nutrition||3|
|CUL 120||Culinary Skills||3|
|CUL 121||Introduction to Food Preparation Techniques||3|
|CUL 150||Food Service Management||3|
|CUL 151||Food Service Marketing||3|
|CUL 210||Gardemanger **||3|
|CUL 230||Quantity Food Production||3|
|CUL 231||A La Carte Kitchen||3|
- Total Credits Required
*CUL 110 must be taken as a pre- or co-requisite with any of the lab classes: CUL 114, CUL 115, CUL 120, CUL 121.
**CUL 210 is offered in spring semesters only.
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What Students Say About Online Classes
“My teacher posted his lectures and activities on Blackboard weekly, so I was able to complete all required class work and tests at my own leisure. Most importantly, I learned a ton in the course, and my excellent instructor was available by email around the clock.”—Wendy L., 48