Culinary Arts, AAS

Chefs and head cooks combine their culinary arts knowledge and food presentation ideas with strong business and management skills. In addition to preparing food, they develop recipes and menus; supervise, hire and train kitchen staff; review and maintain food and supply inventories; and ensure operations run efficiently and profitably.

Culinary Arts Major - 48 Hours

CUL 1010 - Sustainability in the Food Service Industry Credits: 1
CUL 1110 - Food Service Career Skills Credits: 1
CUL 1150 - Culinary Math Credits: 3
CUL 1310 - Food Safety and Sanitation Credits: 1
CUL 1410 - Nutritional Cooking Credits: 1
CUL 1510 - Culinary Skills I Credits: 4
CUL 1520 - Culinary Skills II Credits: 4
CUL 1530 - Global Cuisine and Buffet Production Credits: 4
CUL 2160 - Baking for Culinary Students Credits: 4
CUL 2210 - Purchasing and Product Identification Credits: 4
CUL 2250 - Table Service Credits: 4
CUL 2310 - Garde Manger Credits: 4
CUL 2510 - Restaurant Techniques Credits: 4
FBM 2210 - Menu Planning and Analysis Credits: 3
FBM 2410 - Food and Beverage Management Credits: 3
WRK 2910 - CIM Work Experience Credits: 3

General Education Requirements - 12 Hours

COM 1010 - Composition and Critical Thinking I Credits: 3
COM 1020 - Composition and Critical Thinking II Credits: 3
MTH 1010 - Quantitative Literacy Credits: 3
PSY 2050 - Self and Society Credits: 3

Semester Hours Required for Graduation - 60

The Muskegon and Port Huron Culinary Arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Graduates are eligible to become Certified Culinarians upon graduation.

ACFEFAC

ACFEF Postsecondary Accredited Program - Exemplary, Culinary Arts

CIM is one of two Institutions Statewide and one of only six in the U.S. to earn the “Recognition of Quality Culinary Education” designation from the Prestigious Global Found Authority World Association of Chefs’ Societies.

Recognition of Quality Culinary Education