Mar 28, 2024  
2013-2015 Archived Catalog 
    
2013-2015 Archived Catalog

Culinary Arts, A.A.S.


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Associate in Applied Science
Business Division

Program Code: CULA2

Office: Curtice-Mott Complex CM2133

Phone: (810) 762-0429

This program prepares the student for mid-level cook positions and entry chef positions. It combines food industry training and experience with specific interdisciplinary study. The program offers students an opportunity to learn and practice basic and advanced technical skills in food preparation and service, food identification, nutrition, and food and beverage composition. Students will acquire supervisory skills to better utilize human and physical resources in food service operations and will gain experience in proper use and maintenance of professional food service equipment. They will become familiar with the layout and work flow of professional kitchens and develop a sense of professionalism and quality.

Group Total: Credits 64 / 64 Contact Hours


Group Total: Credits 6 / 6 Contact Hours


Recommended Elective Courses


  • Plus 5 additional general education credits Credits 5 / 5 Contact Hours

Group Total: Credits 5 / 5 Contact Hours


General Education Requirements (minimum of 18 credits required)


English Composition (3 credits)


Social Science (3 credits)


Mathematics (3-4 credits)


  • Test out by placing into MATH 120  or higher on the MCC Placement Test OR Complete any 100 level or higher Mathematics course with a 2.0 or higher

Additional General Education Credits to Fulfill General Education Requirements


  • Credits should be selected according to your degree program from Humanities, Social Science, Math, Natural Science, and Information Technology

Group Total: Credits 18 / 18 Contact Hours


Program Total: Credits 88 / 88 Contact Hours


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