The Aspen Institute Aspen Prize for Community College Excellence Top 150 2017
shadow

Culinary Arts

Associate in Applied Science

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.

Career Possibilities

Careers in Culinary Arts include professional kitchens of restaurants, but also private homes, resorts, cruise ships, sports complexes and medical facilities.

emsi Career Coach
Career Coach is designed to help you find a good career by providing the most current data on wages, employment, job postings, and associated education and training for your region.

Program Information

Careers in Culinary Arts & Relates Services

Mott Community College is an A.C.F. Certified Testing Site.

Required course for this program:
need to be completed before any lab classes are taken
CULA-101 - Knife Skills
FMG-102 - Food Safety and Sanitation >
CULA-105 - Introduction to Professional Cookery

Degree Information

  • Credit Hours:
  • Contact Hours:

Recommended Math Pathway: MATH-115

Writing Requirements: ENGL-101

Degree Pathway

Course Number Course Name Credit Hours Contact Hours
Year One
Fall
CULA-100Orientation to Food Services 11
CULA-105Intro to Professional Cookery 33
CULA-101*Culinary Knife Skills 22
FMG-102Food Safety & Sanitation 22
FMG-104Food Service Math 33
ENGL-101English Composition I 33
CULA-103Intro to A La Carte Dining 33
Total 1717
Winter
CULA-106
  and
CULA-205*
Professional Cookery I

International Cuisine
6

6
6

6
MATH-115Fundamentals of Mathematics 44
CULA-203Buffets & Banquets 22
Total 1818
Spring / Summer
CULA-109Catering Techniques 33
PSYC-281General Psychology 33
Total 66
Year Two
Fall
CULA-111*Garde Manger I 33
CULA-115Nutrition & Menu Planning 33
FMG-114*Meat Fabrication & Identification 22
COMM-131Fundamentals of Public Speaking 33
CULA-107**A La Carte Dining 66
Total 1717
Winter
CULA-207**Garde Manger II 66
CULA-210Food & Wine Pairing 33
FMG-202Food Service Org. & Management 33
ART-110Art Appreciation 33
PHIL-295
  or
SOCY-191
Ethics

Introduction to Sociology
3

3
3

3
Total 1818
Spring / Summer
CULA-201Automated Purchasing & Cost Control 44
CULA-209Cooperative Ed/Internship 44
Total 88
Year Three
Fall
BUSN-104Intro to Business 33
MGMT-183Small Business Management 33
Total 66

 
ARE YOU READY FOR MORE?
December 7, 2016
Mott Tree Logo
if ($(".acalog").length) {document.write("");}