Culinary Arts now offers accelerated degree program

HFCC's Culinary Arts Program now offers an accelerated degree program for individuals who are interested in the Culinary Arts field. This program is tailored for those who hold undergraduate degrees and high school students in a vocational education program with which HFCC has articulation agreements.

“Anyone with a college degree in a similar field or another field altogether looking to work in the culinary arts or hotel/restaurant professions should really look into our accelerated degree program. I will work with them to apply as many of their previous college credits as possible to this degree,” said Chef Eric Gackenbach, certified executive chef and academic coordinator of HFCC’s Culinary Arts Programs.

Expanded in 2002, HFCC’s Culinary Arts Program offers an associate’s in Applied Science that is accredited as an exemplary program by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The ACFEFAC is recognized by the Council on Higher Education Accreditation (CHEA), which brings added prestige to this opportunity. Additionally, HFCC’s Culinary Arts Program offers career certificates in Baking & Pastry and Professional Restaurant Service that offer further specialization in these respective areas.

Instructors in HFCC’s Culinary Arts Program receive training and certification from the American Hotel & Lodging Educational Institute, the National Restaurant Association Educational Foundation, the Federation of Dining Room Professionals and the American Culinary Federation.

“This accelerated degree program is another example of the College’s commitment to save students time and money,” said Gackenbach.

The minimum number of credits needed to graduate from the Culinary Arts Program with an associate’s in Applied Science is 68 credits (including electives). Classes are now forming and the winter 2014 semester begins Monday, Jan. 13.

For further information, visit http://www.henryfordculinary.com or call 313.845.6390.