Culinary Arts – Concentration

The rapidly growing hospitality industry offers various management careers in food and beverage, hotel and culinary arts. A balance of classroom, laboratory, and work experience opportunities combine in this program to provide management preparation for this challenging industry. The culinary arts concentration is primarily designed to prepare students for entry-level positions as chefs.


Program Requirements

Minimum credits 19
Minimum cumulative GPA 2.0
Minimum grade in all courses 2.0
Minimum Jackson College credits 15

CORE REQUIREMENTS (19 credits)

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 Certifcation 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 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.