Culinary Arts, AAS

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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.

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: 62

Semester 1

CULH 1050 - Culinary Techniques Credit Hours: 4.00 (Exploratory Course ) (Critical Course minimum grade of B is recommended for future success but is not required to receive credit)
CULH 1155 - Sanitation Credit Hours: 2.00 (Critical Course minimum grade of B is recommended for future success but is not required to receive credit)
HTMT 1900 - Food & Beverage Management Credit Hours: 3.00
CULH 1340 - Production Baking Credit Hours: 4.00 (Exploratory Course )
GEN ED - Group I.A (AAS, ABA) Credit Hours: Variable

Semester 2

CULH 1255 - Table Service Credit Hours: 3.00 (Exploratory Course )
CULH 1310 - Culinary Skills Development Credit Hours: 4.00 (Critical Course minimum grade of B is recommended for future success but is not required to receive credit)
CULH 1420 - Purchasing Credit Hours: 3.00 (Critical Course minimum grade of B is recommended for future success but is not required to receive credit)
BIOL 1400 - Fundamentals of Nutrition Credit Hours: 3.00 (Required Course GEN ED Group II)
Select one course from the following:
CULH 1440 - Beverage Service Credit Hours: 2.00
CULH 1600 - Ice Carving & Design Credit Hours: 3.00
CULH 2025 - Wine Appreciation Credit Hours: 2.00
CULH 2035 - Nutritional Cooking Credit Hours: 2.00
CULH 2045 - Vegetarian Cuisine Credit Hours: 2.00

Semester 3

CULH 1320 - International Kitchen Credit Hours: 5.00
CULH 2005 - Principles of Menu & Event Planning Credit Hours: 3.00
GEN ED - Group III (AAS, ABA) Credit Hours: Variable
Select 3.00 credit hours from the following (not previously taken):
CULH 1440 - Beverage Service Credit Hours: 2.00
CULH 1600 - Ice Carving & Design Credit Hours: 3.00
CULH 2015 - A la Carte Dining Credit Hours: 4.00
CULH 2025 - Wine Appreciation Credit Hours: 2.00
CULH 2035 - Nutritional Cooking Credit Hours: 2.00
CULH 2045 - Vegetarian Cuisine Credit Hours: 2.00

Semester 4

CULH 2040 - Garde Manger Credit Hours: 3.00
CULH 2180 - Pastry Arts Credit Hours: 4.00
GEN ED - Group IV (AAS, ABA) Credit Hours: Variable
Select 4.00 credit hours from the following (not previously taken):
CULH 1600 - Ice Carving & Design Credit Hours: 3.00
CULH 2015 - A la Carte Dining Credit Hours: 4.00
CULH 2025 - Wine Appreciation Credit Hours: 2.00
CULH 2035 - Nutritional Cooking Credit Hours: 2.00
CULH 2045 - Vegetarian Cuisine Credit Hours: 2.00

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	ofarrells@macomb.edu	Center Campus
Professor	Heather Pusta	586.286.2088	pustah53@macomb.edu	Center Campus
Professor	Ramon Hollingsworth	586.226.4776	hollingsworthr@macomb.edu	Center Campus

Program Description:

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.

Accreditation:

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:

Culinary Arts

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.

Transfer Plan Database