Culinary Arts

Do you love to cook and receive the appreciation and genuine reactions from your guests? Will you lead the industry with the best sustainable practices, the next trend in cuisine or the steadiness of a businessperson? As a chef, how will you compete in this fast-paced career?

Interested in this program?

Why should I choose this program?

Begin your journey or energize your career with a Culinary Arts credential from HFC and get on track to cook and serve the food and beverages that customers want. As a cook, sous chef, or executive chef, you have the opportunity to use your energy, attention to detail and artistry in places like hotels, restaurants, bistros, casinos, resorts and catering venues.

Begin today with a skills certificate and Serv-Safe food safety certification, complete an American Culinary Federation Education Foundation (ACFEF)- accredited associate degree and Certified Culinarian certification and then finish with the Bachelor of Science degree, all at HFC without the hassle of transfer, loss of credits, travel or paid parking associated with other more costly education and training options.

What skills will I learn and improve?

What are my career opportunities?

Program features and benefits

Stack Your Certificates & Degrees


Lists the faculty associated with this program and their contact information.
Name Credentials Email Phone
Eric Gackenbach
FT Faculty - Hospitality
A.A.S., Schoolcraft College; B.S.B.A., Central Michigan University*; M.B.A., Wayne State University* 313-317-1572
Jeffery Click
FT Faculty - Hospitality
A.S., Henry Ford College; B.A.S., Siena Heights University* 313-845-9651
Joseph Cosenza
FT Faculty - Hospitality
A.A.S., Le Cordon Bleu; B.S., Winona State University; M.B.A., Johnson & Wales University 313-317-4117
Lauren Wallace
FT Faculty - Hospitality
B.B.A., Baker College Allen Park; M.B.A., American Intercontinental University 313-317-6533