Culinary Arts

Program Information

Degree Type: 
Associate in Applied Science
Description: 

Provides opportunities for students to build character, leadership and technical skills that are necessary for success in a global industry of hospitality and tourism. For a four-year degree in the Hospitality field, refer to articulation agreements with Siena Heights University, Eastern Michigan University or Madonna University. Students can transfer up to 90 credits (three years work) from HFC and complete approximately their last year at one of the above listed universities.

Learning Outcomes: 
  • Execute a menu from start to finish in compliance with ACF category F and G standards for edible hot and cold food
  • Relate restaurant operations and scenarios to FDRP standards and procedures
  • Based on MLCC and MRA standards, assess when and how beer, wine and spirits are served in a licensed establishment
  • Based on NRA standards, decide how to handle various types of food in order to prevent foodborne illness
  • Incorporate professional work behaviors to complete 300 hours of suppervised internship
  • Organize examples of various segments (Non-Commercial, Lodging, Sports & Liesure, Restaurant, Casino) and job opportunities in the Hospitality Industry
Admission Requirements / Eligibility: 

A score of 43 or above on the ASSET reading test, or 82 or above on the COMPASS test, or satisfactory completion of ENG 081.

Degree-Specific Requirements

All students receiving an Associate Degree are required to meet Degree-Specific Requirements AND General Education Requirements. Courses listed in the Required Core and/or Required Support Courses may also be used to fulfill Degree-Specific and General Education Requirements. Developmental courses (those numbered below 100) cannot be used to fulfill these requirements.

Attention: It is the student's responsibility to review the entire program form before making course selections for registration purposes. The College recommends that students meet with an advisor or counselor well in advance of registration deadlines and before making course selections.

Degree-Specific Requirements: 

Fulfill the Required Core, Required Support, and/or Elective Courses for this program.

Required Core Courses

Minimum Credit Hours: 
50.0

*HOSP 121 (2 Cr Hrs), HOSP 124 (3 Cr Hrs), and HOSP 125 (3 Cr Hrs) must be taken concurrently.

**Students may take HOSP 190 (minimum of 150 working hours for 2 semesters) instead of HOSP 290 (minimum of 300 hours in 1 semester).

Official HFCC chef's uniform required to be purchased prior to beginning classes for culinary lab courses - contact department on process to order uniforms. Visit the Hospitality Department in C-163 in the Culinary Arts & Student Center building, or online at https://culinary.hfcc.edu/ for uniform ordering information.

Elective Courses

Minimum Credit Hours: 
0.0
Minimum Number Of Credits To Graduate: 
68.0 (Including Options/Electives)

Program Requirements

Additional Program Requirements: 

Chef's uniform required for culinary lab courses.

Requirements are Subject to Change

The information represented here is for the current catalog year. If you were admitted prior to this year, please check your requirements under the Program Evaluation section of WebAdvisor.

Other Information

Accreditation: 

The Culinary Arts Associate in Applied Science is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The department has also earned the Exemplary Program Award symbolizing the highest educational standards recognized by the ACFEFAC. The award is presented to programs that have proven consistent compliance with all ACFEFAC accreditation requirements, along with excellent management of the program. ACFEFAC is recognized by the Council on Higher Education Accreditation (CHEA).

Instructors receive training and certifications from the American Hotel & Lodging Educational lnstitute, The National Restaurant Association Educational Foundation, the Federation of Dining Room Professionals and the American Culinary Federation.

Year Established: 
2002
Program Code: 
CULIN.AAS...
Division: 
Technology
Department: 
Hospitality

Contact

Business and Computer Technology Division • (313) 845-9804 • business@hfcc.edu • Technology Bldg • Room: E-211
Eric Gackenbach • (313) 317-1572 • epgackenbach@hfcc.edu • Bldg ID Retired 12/23/2014 • Room: C-163E

Transfer Information

Transfer Options/Requirements: 

The College has articulation agreements and/or transfer guides to help students who want to transfer to other institutions once they have completed their studies at HFC. Articulation agreements ensure that graduates from HFC can transfer to another institution and work towards a bachelor's degree without a loss of coursework completed at HFC. Transfer guides denote the transferability of HFC coursework toward specific degree programs at other institutions. It is important that students who intend to transfer to another institution consult the appropriate articulation agreements and/or transfer guides to ensure the transferability of the courses they take to the institution they plan to attend. Articulation agreements and transfer guides are available in the University Transfer, Advising, and Career Counseling Center (313-845-9612, counseling@hfcc.edu, Learning Resource Center). Some of the institutions students enrolled in this program frequently transfer to include:

  • Eastern Michigan University
  • Ferris State University
  • Madonna University
  • Siena Heights University
Career Opportunities: 

Coupled with diverse line level work experience, the student completing this degree may want to consider entry-level supervisory or management position in these areas:

  • Full Service Hotels

  • Resort and Travel Destinations
  • Fine Dining Restaurants

  • Health Care Services
  • College and University Dining

  • Casinos
  • Conference Centers
  • Food Sales and Marketing

  • School Food Service

  • Catering
  • Casual Dining Restaurants

  • Sports, Leisure, and Event Services