Culinary Arts – Certificate

Culinary arts professionals have a variety of responsibilities that may include supervising and coordinating the activities of food service workers or dining room employees, planning menus, estimating daily or weekly needs, ordering and maintaining inventories of supplies and equipment, and keeping records of meals served. The certificate will prepare students for entry-level employment in areas of cooking, baking or food service management.

Gainful Employment

Program Requirements

Minimum credits 37
Minimum cumulative GPA 2.0
Minimum grade in all courses 2.0
Minimum Jackson College credits 15


Take the following:

Course # Course Name Credits Prerequisites Notes
ENG 131 Writing Experience I 3 ENG 085 and ENG 091

This is an intensive writing course. Narrative and descriptive modes are stressed. Basic research strategies are introduced. An end-of-the-semester portfolio is required.

MAT 130 Quantitative Reasoning 4 MAT 030

Quantitative Reasoning develops student skills in analyzing, synthesizing and communicating quantitative information. Cultivates algebraic reasoning and modeling skills through a quantitative literacy lens. Emphasizes critical thinking and the use of multiple strategies in applied contexts. Topics include proportional and statistical reasoning, probability, and evaluation of bias and validity.


Choose one of the following:

Course # Course Name Credits Prerequisites Notes
CIS 101 Introduction to Computer Systems 3 CIS 095*, ENG 085*, ENG 090* and MAT 020* or higher

Enhance computer knowledge. Course covers computer system concepts with an emphasis on several software applications. Typing ability necessary to be successful in this class.

CIS 201 Advanced Information Technologies 3 ENG 085*, ENG 090* and CIS 101*

(SAME AS ECM 201) This course enhances electronic communication skills and computer concepts essential to using current advanced information technologies. Topics include web collaboration, web conferencing, web 2.0 applications, social media, mobile computing, file conversions and cross-platform compatibility.


Take the following:

Course # Course Name Credits Prerequisites Notes
CUL 100 Introduction to Hospitality 3 ENG 085 and ENG 091

Students are exposed to the social, economic and environmental context within which the hospitality industry operates. Student will study the structure, nature and operating characteristics of the different sectors of the hospitality industry including food service, lodging and tourism. Students are also exposed to the various functions of management, their interrelationships with marketing, finance and human resource management. Students study the role of managers in the hospitality industry and highlight their principal responsibilities.

CUL 101 Servsafe Fundamentals 1

This course focuses on food safety risks encountered in the food service industry including the characteristics and causes the food-borne illnesses. Students are introduced to measures to prevent unsanitary conditions that cause food-borne illnesses, safte food handling, chemical use and storage, and management training tools. A study of the Michigan Food Law is incorporated into the class. Course completion involves passing the National Restaurant Assocation Education Foundation’s ServSafe Food Protection Manager Certification Examination.

CUL 115 Baking & Pastry 3 CUL 114, ENG 085* and MAT 020* or higher

In this course students will produce classic and modern cakes, cookies, custards, chocolates, candies, hot and frozen desserts, classical plated desserts and centerpieces using several different mediums. Emphasis is on organization, sanitation, speed and presentation.

CUL 118 Nutrition for Food Service and Culinary 3 CUL 100, CUL 101, ENG 085, MAT 130 or higher

This course studies nutrients including functions, food sources, digestion, absorption and metabolism with application to normal and preventive nutrition needs, including nutrient intake analysis, energy expenditure evaluation and diet planning. Students recall and classify nutrient categories, their functions, digestion, absorption and metabolism; recommendations and nutrient categories; conduct personalized computerized nutrient analysis and calculate personalized energy needs; and plan a personalized diet according to the principles of the Exchange List System and the USDA Food Pyramid.

CUL 120 Culinary Skills 3 CUL 101 co-req, ENG 085, ENG 091

Students are introduced to the principles of quantity food production, fabricating techniques, recipe conversions, costing, product identification and classical culinary skills. Students learn to operate and care for equipment, along with maintaining a safe and sanitary environment.

CUL 121 Introduction to Food Production Techniques 3 CUL 111, CUL 120, ENG 085* and MAT 020* or higher

This course will serve as an introduction to the basic concepts, techniques, terminology and methods involved in the preparation, presentation and portioning of various food and menu items. Students will rotate through the stations of a commercial kitchen gaining experience in knife skills, food production, food preparation, recipe understanding and the overall operation of a restaurant kitchen. This course will focus on à la carte, cooked to order foods as well as some quantity food production. Emphasis will be placed on the cookery process, food desserts, vegetables, salads, starches and entree preparations and also developing the proper techniques of plating and preparing desserts, vegetables, salads, starches and entree preparations.

CUL 227 Contemporary Cuisine 3 CUL 121, ENG 085, ENG 091, MAT 020

This course emphasizes supervision and management concepts, knowledge and skills of contemporary cuisine including menu selection, layout and design, on/off premise catering, entrepreneurship, small business management and nutrition. Laboratory demonstrations and student experimentation parallel class work.

CUL 231 À la Carte Kitchen 3 CUL 121, ENG 085*, ENG 090* and MAT 020* or higher

The focus is on modern, contemporary and classical cuisine for service in restaurants. Correct applications and fundamentals of culinary skills, quantity food production and organization, mise en place, cooking methods, improved knife skills, plate presentation and the use of standardized recipes will be stressed. Students prepare à la carte salads, dressings, marinades, vegetables, starches and entrees. Students hone their skills to be both creative in preparation and food presentation approaches.