Livonia, USA
DURATION
2 Years
LANGUAGES
English
PACE
Full time, Part time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Sep 2025
STUDY FORMAT
On-Campus
Key Summary
Scholarships
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Introduction
The Professional Culinary Arts Associate Degree is designed to develop the advanced skill sets necessary to become successful in the dynamic field of the restaurant industry. Emphasis will be placed on foundational cooking principles, nutritional recipe composition, front and back-of-the-house procedures, baking and pastry concepts, professional restaurant operations, butchery, charcuterie fabrication, and international cuisines. Practical experience will be obtained by operating the American Harvest Restaurant and Main Street Cafe venues. Students in this program are prepared to immediately enter the workforce. Two elective courses, as well as two program-supportive courses for this degree, help expand the student’s experience in the culinary field.
This program contains some courses restricted to students officially admitted to this program. Additionally, CUL 102, Culinary Sanitation, or proof of current ServSafe certification as well as CUL 103, Introduction to Professional Cooking Skills and Techniques are pre-program requirements. Students with approved high school articulation agreements can waive the CUL 103 requirement.
Students who satisfactorily complete all college and program requirements qualify for an associate in applied science degree. This program is stackable with the Culinary and Dietary Operations Management Bachelor of Science degree.
The culinary arts program is accredited by the American Culinary Federation Education Foundation, Inc. Accrediting Commission. Accreditation assures that a program is meeting standards and competencies set for faculty, curriculum, and student services.
Curriculum
Admission Prerequisites
These courses are pre-program requirements and not included in degree program totals.
- CUL 102 - Culinary Sanitation Credits: 2 *
- CUL 103 - Introduction to Professional Cooking Skills and Technique Credits: 4 **
Total Credits: 6
First Year
Fall Semester
- CUL 130 - Foundations of Cooking A - Dry Heat Cookery Credits: 3
- CUL 140 - Purchasing and Cost Controls Credits: 2
- CUL 150 - Baking Credits: 2
- PSYCH 153 - Human Relations Credits: 3
English Communication - Select first General Education English Communication course Credits: 3
Total Credits: 13
Winter Semester
- CUL 145 - Butchery Credits: 2
- CUL 136 - Foundations of Classical and Contemporary Pastry Credits: 3
- CUL 135 - Foundations of Cooking B - Moist Heat Cookery Credits: 3
Elective - See list Credits: 3-4
Total Credits: 11-12
Spring/Summer Session
- CHEM 100 - Introduction to the Chemistry of Food for Culinary Arts Credits: 4
English Communication - Select second General Education English Communication course Credits: 3
Mathematics - Credits: 3-5
Select General Education Mathematics course
Recommended:
- MATH 101 - Business Mathematics Credits: 3
- OR MATH 111 - Applications - Utility of Math Credits: 4
- OR MATH 122 - Elementary Statistics Credits: 4
Total Credits: 10-12
Second Year
Fall Semester
- CUL 245 - Foundations of Healthy Cooking Credits: 3
- CUL 246 - Dining Room Credits: 2
- CUL 230 - Modern American Cuisine Credits: 6
Elective - See list Credits: 3-4
Total Credits: 14-15
Winter Semester
- CUL 250 - International Cuisine Credits: 6
- CUL 210 - Wine and Spirits Credits: 1
- CUL 248 - Charcutière/Garde Manger Credits: 4
Humanities - Select General Education Humanities course Credits: 1-4
Total Credits: 12-15
Program Total: 60-66 Credits
* If a student provides documentation of current ServSafe certification, CUL 102 is not required. This course is also open to any Schoolcraft student.
** Students with an approved high school articulation agreement can waive the CUL 103 requirement.
*** CUL 297 has a prerequisite of CUL 295 or consent of Instructor.
Electives
Select two courses from the classes listed below to fulfill the elective requirement:
- ART 120 - Drawing: Theory and Elements Credits: 3
- BUS 122 - Advertising Credits: 3
- BUS 220 - Supervision Credits: 3
- CM 109 - Hospitality Law Credits: 3
- CM 309 - Culinary Law Credits: 3
- CUL 260 - Competitive Ice Carving Credits: 3
- CUL 267 - Chocolatier Credits: 3
- CUL 295 - Salon Competition 1 Credits: 3
- CUL 297 - Salon Competition 2 Credits: 4 ***
- NFS 360 - Ensuring a Sustainable Food Supply Credits: 3
Not all courses are offered each semester. Students should work with an academic advisor to develop a schedule that will work for them. Students planning to transfer should check the transfer institution’s requirements/guides or discuss their options with an Academic Advisor. The number of credits may vary depending on the course selection.