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.
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.
Emphasizes 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.
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.
BAK 1110, CUL 1310
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 168 hour lab course. Must complete this course with a C or better.
BAK 1310, BAK 1410
Receive Program Director or Dean Approval.
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.
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.
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.
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.
Emphasizes academic writing by reading and thinking critically to strengthen essential communication skills through the use of the writing process. Various assignments focus on summary and response, analysis, and informative writing. Research practices and research writing in APA style are essential to the course.
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.
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.
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.
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