Culinary Arts – Skill Set
Provides hands-on training in hot and cold cooking, culinary skills, sanitation, purchasing, professional baking and cost controls. The culinary arts skill set prepares students for entry-level positions in the food service industry. The 12-credit-hour program includes classes in sanitation and safety, introduction to hospitality, culinary skills and baking.
|Minimum cumulative GPA||2.0|
|Minimum grade in all courses||2.0|
|Minimum Jackson College credits||12|
CORE REQUIREMENTS (12 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 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 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.