Total Hours Needed to Graduate:
60 Hours

Major

48 Hours
COURSE NUMBER
COURSE TITLE
CREDIT HOURS
BAK 1010
Baking Science
1

Teaches students the basic scientific and chemical principles involved in pastry and baking. This is a lecture only course. Must complete this course with a C or better.

BAK 1110
Baking Fundamentals
4

Introduces students to the basic principles of baking. Through hands-on experience students learn the identification of bakery tools and equipment, proper weighing and scaling of ingredients, and basic mixing methods. Students will learn to prepare basic breads, doughs, and starters along with choux products and pies. This course lays a foundation for the more advanced techniques presented in later coursework. This is a 120 hour lab course. Must complete this course with a C or better.

BAK 1210
Nutritional Baking
4

Learn important and current trends in nutritional baking, as well as hand crafted artisanal baking. This is a 120 hour lab course. Must complete this course with a C or better.

Prerequisite(s):
CUL 1310

BAK 1310
Classic Pastry Fundamentals
4

Introduces students to the various techniques used in baking and pastry production, including classic cake preparations and entremets. This is a 120 hour lab course. Must complete this course with a C or better.

Prerequisite(s):
CUL 1310

BAK 1410
Petit Fours and Plated Desserts
4

Acquire knowledge of important and current trends in restaurant and à la minute style desserts and petit four. Content will include traditional and contemporary plated desserts and petit four. This is 120 hour, lab only, course. Must complete this course with a C or better.

Prerequisite(s):
BAK 1310

BAK 1510
Chocolate and confections
4

Provides students the hands-on experience in the production and preparation of chocolate and sugar confections. This is a 120 hour lab course. Must complete this course with a C or better.

Prerequisite(s):
CUL 1310

BAK 1610
Showpiece and Specialty Cake Design
4

Expands on the concepts and skills from classical pastry fundamentals, with a continuation of techniques used for further applications. Students will focus on the design and assembly of wedding cakes and special occasion cakes as well as the building methods and techniques used for showpieces. This is a 120 hour lab course. Must complete this course with a C or better.

Prerequisite(s):
BAK 1510

BAK 1710
Cafe and Bakery Operations
4

Prepares the students for the innovation, creativity, speed, and multi-tasking abilities required in today's cafe operations. The lab format for this course will offer students a real working kitchen environment in The Culinary Institute of Michigan's student-run cafe. 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 a cafe retail experience. This is a 120 hour lab course. Must complete this course with a C or better.

Prerequisite(s):
BAK 1310

CUL 1010
Sustainability in the Food Service Industry
1

Introduces students to the food service industry and program expectations. Students will discuss the social, historical, and cultural forces that have affected the food service industry. Responsible alcohol service will also be emphasized along with the certification testing (TIPs). Additionally, students will begin understanding the impact of sustainability measures in the food service industry. This is a lecture only course. Must complete with a C or better.

CUL 1110
Food Service Career Skills
1

Focuses on gaining an understanding of the food service industry and career opportunities within the field, through completion of interview skills, professional standards, exploration of professional organizations and credentials. This is a lecture only course. Must complete with a C or better.

CUL 1150
Culinary Math
3

Focuses on the math skills needed to calculate percentages, ratios, the metric system, conversion factors, yield tests, recipe conversion and recipe costing as they relate to the food service industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing. This is a lecture only course. Must complete with a C or better.

CUL 1310
Food Safety and Sanitation
1

Introduces students to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. This course utilizes the National Restaurant Association ServSafe (R) materials, prepares for and culminates with the administration of the National Restaurant Association ServSafe (R) Certification examination. This is a lecture only course. Must complete with a score of 75% or better.

CUL 2210
Purchasing and Product Identification
4

Introduces the identification of a wide variety of common and uncommon food products in various forms. Students will learn store room procedures that include the skill necessary to analyze and improve the profitability of a food service establishment. Other topics will include controlling food and labor costs, flow of goods, product and vendor selection, tasting and evaluating different foods. This is a 120 hour lab course. Must complete with a C or better.

FBM 2210
Menu Planning and Analysis
3

Introduces students to various aspects of menu development. Students will create a restaurant 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. This is a lecture only course. Must complete this course with a C or better.

FBM 2410
Food and Beverage Management
3

Focuses on the development of leadership skills and personnel management. Content includes understanding management styles, developing front of the house and back of the house teams, staffing, and human resource management. This is a lecture only course. Must complete this course with a C or better.

Prerequisite(s):
CUL 1010

WRKCM2010
Work Experience
3

Requires students to perform 200 hours (25 hours per week over 8 weeks) of supervised work experience in an approved facility. Students will participate in weekly seminars through Blackboard.

Prerequisite(s):
CUL 1310

Featured Alumni

The skillset I got at CIM as compared to other people I  have met , I would say I was ready for every job I have gotten since then and I was ready for Hell’s Kitchen. It really teaches you to be a hard worker.

- Kim Ryan, Chef & CIM Graduate Former Hell’s Kitchen Winner
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