Introduces students to the food service industry and program expectations. 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.
Prerequisite(s):
None
Corequisite(s):
None
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. Students will also discuss the social, historical, and cultural forces that have affected the food service industry. This is a lecture only course.
Prerequisite(s):
None
Corequisite(s):
None
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.
Prerequisite(s):
None
Corequisite(s):
None
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.
Prerequisite(s):
None
Corequisite(s):
None
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 40-hour lab course.
Prerequisite(s):
CUL 1310
Corequisite(s):
None
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.
Prerequisite(s):
None
Corequisite(s):
CUL 1310
Focuses on principles of food preparation and cooking techniques. Expanded concepts of timelines 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.
Prerequisite(s):
CUL 1310, CUL 1510
Corequisite(s):
None
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, Program Director/Dean approval
Corequisite(s):
None
Requires students to perform 200 hours (minimum of 6 weeks) of a supervised Culinary Arts program specific work experience in a pre-approved facility (must have program director or dean approval). Students will participate in weekly seminars through Canvas.
Prerequisite(s):
Senior Status
Corequisite(s):
None
Introduces students to the methods and techniques used in baking and pastry production. This is a 120-hour lab course.
Prerequisite(s):
None
Corequisite(s):
CUL 1310
Introduces the identification of a wide variety of common and uncommon food products in various forms. Students will learn storeroom 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 and ethical considerations when purchasing and receiving. This is a 120-hour lab course.
Prerequisite(s):
None
Corequisite(s):
None
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 168-hour lab course.
Prerequisite(s):
Program Director/Dean approval, TIPS certification
Corequisite(s):
None
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.
Prerequisite(s):
CUL 1310, CUL 1520
Corequisite(s):
None
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.
Prerequisite(s):
CUL 1520, Program Director/Dean approval
Corequisite(s):
None
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.
Prerequisite(s):
None
Corequisite(s):
None
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.
Prerequisite(s):
None
Corequisite(s):
None
Students will develop critical thinking, reading, and writing skills in the context of personal, professional, digital, and academic environments, with emphasis on analysis. This course will enable students to examine, develop, and employ the writing process while focusing on audience, invention, rhetorical context, language, style, purpose, written communication strategies, and digital demands.
Prerequisite(s):
None
Corequisite(s):
None
Students will extend and apply concepts introduced in Composition and Critical Thinking, and Quantitative Literacy, through the development of written arguments and oral presentations for a variety of academic and professional audiences.
Prerequisite(s):
COM 1010, MTH 1010
Corequisite(s):
None
This course introduces skills in reasoning, critical thinking, and quantitative literacy. Students will develop the ability to reason and solve quantitative problems from a wide array of contexts and real-world situations. Students will develop the analytical skills necessary to ask questions and define problems; develop and apply quantitative models; and interpret data in order to evaluate arguments supported by quantitative evidence.
Prerequisite(s):
None
Corequisite(s):
None
The course provides a foundation for understanding human relationships and transferring that knowledge to personal/professional applications. Topics include basic dynamics of human relationships; awareness of self; the effect of environment on thoughts and behavior; the importance of intercultural competence; ethics and social responsibility; as well as building skills that will improve individual and team functions.
Prerequisite(s):
COM 1010, MTH 1010
Corequisite(s):
COM 1020
