Culinary Arts

About Our Program

Do you love to cook and receive the instant 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? As a restaurateur, caterer, executive, or educator?

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. At HFC, you will have the opportunity to:

  • Create classic and contemporary dishes and meals in our production-based hands-on classes starting in your first semester;
  • Learn the basics of baking, nutrition, menu development, food safety and cost control;
  • Develop business and communications skills by participating in the operations of a full-service restaurant, quick service café and campus catering operations;
  • Prepare appetizers and entrees including steaks, poultry, fresh fish, pastas and salads for the Fifty-One-O-One student-run restaurant, Culinary Wellness cafe and special events; and
  • Gain on-the-job experience and put your knowledge into action with a paid internship at one of many local employers including gourmet markets, restaurants, hotels, hospitals, schools, 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.

Interested in our Program?

Chef Cosenza, wearing a white chef's coat, hat, and apron, picking up food with tongs at a food station in a kitchen
Certified Executive Chefs®
Career Opportunities
  • Full Service Hotels
  • Resort and Travel Destinations
  • Fine Dining Restaurants
  • Food Sales and Marketing
  • Catering
  • Sports, Leisure, and Event Services
$18.14 regional hourly wage

$18.14 regional hourly median Earnings for Chefs and Head Cooks. 8.1% Job growth expected for all Chef, Head Cook, Cook and Baker occupations from 2016-2025.

Chef examining a dish a culinary student is holding up for him while they stand in a kitchen
Professional TV studio kitchen

Students produce a 10-minute broadcast quality culinary video during A’la Carte class.

Closeup of ripening tomatoes in a garden
Students maintain gardens, which produce herbs, lettuce, vegetables and flowers.

Featured Courses

Faculty

Contact
Eric Gackenbach
FT Faculty - Hospitality
A.A.S., Schoolcraft College; B.S.B.A., Central Michigan University; M.B.A., Wayne State University epgackenbach@hfcc.edu 313-317-1572
Jeffery Click
FT Faculty - Hospitality
A.S., Henry Ford College; B.A.S., Siena Heights University jclick@hfcc.edu 313-845-9651
Joseph Cosenza
FT Faculty - Hospitality
A.A.S., Le Cordon Bleu; B.S., Winona State University jecosenza@hfcc.edu 313-317-4117
Kristin Jablonski
FT Faculty - Hospitality
CEPC, American Culinary Federation; A.A.S., Schoolcraft College kwjablonski@hfcc.edu

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