Total Hours Needed to Graduate:
60 Hours

Culinary Arts Major

48 Hours
COURSE NUMBER
COURSE TITLE
CREDIT HOURS
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 1410
Nutritional Cooking
1

Introduces students to healthy cooking techniques. Trends, special dietary needs, and creative preparation methods that reduce fat and sodium while maximizing fresh wholesome ingredients will be covered. A vegetable-centric plant based philosophy will be stressed. This is a 30 hour lab course. Must complete with a C or better.

Prerequisite(s):
CUL 1310

CUL 1510
Culinary Skills I
4

Gives an introduction to 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. Must complete with a C or better.

Corequisite(s):
CUL 1310

Concurrent requisite(s):
CUL 1510L

CUL 1520
Culinary Skills II
4

Focuses on principles of food preparation and cooking techniques. Expanded concepts of time lines and multi-tasking, station organization, and culinary French terms will continue. This course focuses on advanced cooking principles, theory and the application of culinary skills. Accompanies the course with the same number. This is a 120 hour lab course. Must complete with a C or better.

Prerequisite(s):
CUL 1310, CUL 1510

Concurrent requisite(s):
CUL 1520L

CUL 1530
Culinary Skills III
4

Applies skills and theories and focuses on advanced principles of food preparation and cooking techniques. This class focuses on techniques and methods used in global cuisine and buffet production. This course will focus on the advanced cooking principles, theories, and application of culinary skills. Accompanies the course with the same number. This is a 120 hour lab course. Must complete with a C or better.

Prerequisite(s):
CUL 1310

Concurrent requisite(s):
CUL 1530L

Requirement(s):
Receive Program Director or Dean Approval.

CUL 2160
Baking for Culinary Students
4

Introduces students to the methods and techniques used in baking and pastry production. This is a 120 hour lab course. Must complete with a C or better.

Corequisite(s):
CUL 1310

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.

CUL 2250
Table Service
4

Introduces various types of international service styles and techniques. The course will emphasize customer service and food and beverage pairing. Students participate and gain experience in handling reservations, using a point-of-sale system, and responsible alcohol services. This is a 120 hour lab course. Must complete with a C or better.

Concurrent requisite(s):
CUL 2250L

Requirement(s):
Receive Program Director or Dean Approval. TIPS Certification (alcohol Mgt Exam).

CUL 2310
Garde Manger
4

Focuses on the complex methods and techniques of the cold kitchen. Content will also include charcuterie and ACF Competencies for practical exams. This is a 120 hour lab course. Must complete with a C or better.

Prerequisite(s):
CUL 1310, CUL 1520

CUL 2510
Restaurant Techniques
4

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 120 hour lab course. Must complete with a C or better.

Prerequisite(s):
CUL 1520

Concurrent requisite(s):
CUL 2510L

Requirement(s):
Receive Program Director or Dean Approval.

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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