Nov 29, 2021  
College Catalog 2021-2022 
College Catalog 2021-2022


Culinary Arts - Culinary Management, Certificate

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You are strongly encouraged to work with a counselor, academic advisor, or faculty/department coordinator
Degree & Certificate Requirements  
Scroll down for Additional Program Information

Suggested sequence (may be modified to meet your needs):

Credit Hours Required: 29

Semester 1

Semester 2

Culinary Arts - Additional Program Information

Program Options
Credential Title Credit Hours Required Notes
Associate of Applied Science  Culinary Arts  62 Designed for entry into the field of Culinary Arts.
Certificate   Culinary Management  29 Designed for entry‑level positions or furthering one’s career.
Skill Specific Certificate  Prep Cook  10 Designed for entry‑level positions or furthering one’s career.


Contact Information
Contact Title Name Phone E-mail Location
Professor Scott O’Farrell 586.226.4741 Center Campus
Professor Heather Pusta 586.286.2088 Center Campus
Professor Ramon Hollingsworth 586.226.4776 Center Campus

Program Description:

The Culinary Arts program prepares students for technical and managerial careers in restaurant, catered, and institutional food service. Students learn quantity cooking in well‑equipped commercial kitchens, with related work in nutrition, food selection, storage, and merchandising.

Program Outcomes:

Upon completion of this program, the student will be able to:

1. Perform the industry standards for management and sanitation according to the National Restaurant Association and the American Culinary Federation.

2. Explain the purchasing and receiving process for perishable and non-perishable foods.

3. Prepare high quality saleable food products according to recipes.

4. Perform cash flow operations for restaurants.

5. Mix, prepare, bake and present properly made commercial bakery products.

6. Perform the various types of table service and functions for service operations.

7. Identify beverage systems in food service operations.

8. Create menus for successful marketing strategies in restaurant operation.

9. Identify nutritionally prepared meals and the human body’s relationship to them.

10. Perform artistic techniques in food presentation.


National Restaurant Association: The National Restaurant Association Educational Foundation has developed a series of in‑service training courses. Those courses have been incorporated in Macomb’s academic courses within the Culinary Arts program. These include CULH‑1155, HTMT-1900, CULH‑1400, CULH‑1420, and CULH‑2015.

ACF Certified Culinarian: The Associate of Applied Science degree in Culinary Arts and the Certificate in Culinary Arts-Culinary Management are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32095, 800.624.9458. Upon graduation, you may receive ACF Certified Culinarian status-national recognition of your accomplishments here at Macomb.

Career Opportunities:

Transfer Pathways:

Students intending to transfer and complete a bachelor’s degree need to make early decisions concerning an academic major and a transfer destination. Statistics show that students who make these decisions early are more likely to persist to graduation than their undecided counterparts. Students planning to transfer credits earned at Macomb are strongly urged to see a counselor or academic advisor as early as possible in their college careers.

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