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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:

Contact Information

Business/Computer Technologies
Culinary and Hospitality Mgt
Terri Herrera
Derek Anders Jr.


(Items marked in orange are available online.)
Major/Area Requirements
Class Title Credits
CUL 100 Introduction to Food Service and Hospitality Industry 2
CUL 104 Baking Science 2
CUL 110 Sanitation and Hygiene * 2
CUL 114 Fundamentals of Baking 3
CUL 116 Fundamental Culinary Principles 3
CUL 118 Principles of Nutrition 3
CUL 120 Classical Kitchen Operations 3
CUL 121 Modern Kitchen Operations 3
CUL 145 Introduction to Dining Room Protocol 3
CUL 150 Food Service Management and Supervision 3
CUL 210 Advanced Kitchen Operations: Garde Manger ** 3
CUL 224 Principles of Cost Control 3
Total 33
Total Credits Required

Gainful Employment Disclosures


*CUL 110 must be taken as a pre- or co-requisite with any of the lab classes: CUL 114, CUL 120, CUL 121.
**CUL 210 is offered in spring semesters only.

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What Students Say About Online Classes

“Online classes allowed me to take more credits per semester while working part-time. Besides, what is better than attending school curled up on the couch and in your pajamas!”

—Kim C., 23

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