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Academics

Culinary Arts (CFCULC)

Certificate

This program has been replaced by Culinary Skills and Operations Certificate (CTCULM). Students currently enrolled need to complete it by the end of the Spring/Summer 2021 semester.

If you have questions about this program please contact a program advisor or contact a general student advisor.

Description

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.

Articulation

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/curriculum/articulation/levelone/colleges/.

Contact Information

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

Requirements

(Items marked in orange are available online.)
Major/Area Requirements
Class Title Minimum 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
33

Gainful Employment Disclosures

Footnotes

*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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