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Associate of Applied Science

Culinary Arts

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Culinary Arts Program Highlights

Prepare for a culinary arts career with a culinary arts degree.

Let your passion for cooking grow into a rewarding, fulfilling career as a sous chef, chef de cuisine, or even food service director. The Culinary Institute of Michigan’s culinary degree is designed to give you a well-rounded foundation to prepare you for chef and other kitchen supervisory positions.

  • Develop your cooking skills while learning about all aspects of restaurant operations, including management, table service, and menu planning.
  • Train in state-of-the-art facilities that are equipped with the same tools professionals work with on the job.
  • Get hands-on instruction from experienced culinary professionals in small classes that allow you the attention you deserve.
At a glance
60

Credit hours

4

Semesters (Avg.)

View Full Curriculum
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Why Earn a Culinary Arts Degree?

As a CIM student, you’ll learn advanced culinary skills and techniques through a combination of classroom learning and hands-on workshops in our state-of-the-art facilities. Once you graduate, you’ll be prepared to take your Certified Culinarian exam and launch a career you’ll love.

Culinary Arts Curriculum

CIM’s culinary arts program is a two-year degree consisting of 60 credit hours (48 hours of major courses and 12 hours of general education requirements). Our curriculum includes culinary skills, restaurant techniques, and menu planning and analysis.

View Full Curriculum

Sample Courses

Culinary Skills I

Description
Introduces kitchen safety, equipment, principles of basic food preparation and cooking techniques in lecture and lab format. Extensive hands-on training is provided for using basic cooking methods and fundamentals. The lecture for this course focuses on cooking principles, theory and the application of culinary skills in the kitchen. This course lays a foundation for the more advanced techniques presented in later coursework. Accompanies the course with the same number. This is a 120-hour lab course.

Restaurant Techniques

Description
Prepares the students for the innovation, creativity, speed and multi-tasking abilities required in today’s modern kitchen. The lab format for this class will offer students a real working kitchen environment in The Culinary Institute of Michigan’s student-run, fine dining restaurant. An extensive range of advanced techniques, ingredients and recipes illustrate the complex theories and applications. Upon completing this course, students will have achieved a high standard of quality and detail in culinary arts. This is a 168-hour lab course. Must complete with a C or better.

Menu Planning and Analysis

Description
Introduces students to various aspects of menu development. Students will create a business concept and develop a menu appropriate to the theme. Students will utilize industry specific mathematics to cost menus and analyze a variety of menu styles. Students will also discuss how to spec equipment and small ware needs to accommodate the desired concept as well as square footage needs and operational considerations. In addition, students will explore creating a business plan and applying for an LLC. This is a lecture only course.
In Their Words
“I chose the Culinary Institute of Michigan because it was a convenient location and it offered a more thorough baking program compared to other local institutions.”
Deirdre Olszewskii
Associate of Applied Science in Baking & Pastry Arts

Additional Culinary School Requirements

Students must complete the following culinary arts courses with a grade of C or better to graduate: Global Cuisine and Buffet Production, Restaurant Techniques. The degree in culinary arts also includes a 200-hour supervised work experience requirement.

Program Outcomes

View Outcomes & Performances

Accreditation

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. 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 Food Authority World Association of Chefs’ Societies.

Culinary Classes Available

The culinary art program is offered in-person on our campuses in Muskegon and Port Huron. In Michigan, our students come from Ann Arbor, Auburn Hills, Cadillac, Dearborn, Detroit, Flint, Grand Rapids, Jackson, Lansing, Kalamazoo, Muskegon, Owosso, Traverse City, and many other locations. Beyond Michigan, our online graduates hail from Ohio, Indiana, Illinois, and other states.

This page was last revised on April 22, 2025.
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On Campus Available

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Unavailable on Baker Online

Core courses for this degree program are not offered through Baker Online.

For those interested, a selection of general education and prerequisite courses are available through Baker Online each semester.

Baker Online

Unavailable on Online Live

Core courses for this degree program are not offered through Online Live.

For those interested, a selection of general education and prerequisite courses are available through Online Live each semester.

Online Live
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