Culinary Arts INDIVIDUAL PROGRAM INFORMATION Macomb1 ( )

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INDIVIDUAL PROGRAM INFORMATION 2015–2016

866.Macomb1 (866.622.6621) www.macomb.edu

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Based on MCC 2015–2016 Catalog, 2015, continually updated, 1271_15 (REV: 05_15)

Culinary Arts

PROGRAM OPTIONS

CREDENTIAL TITLE Credit _Hours

Required

NOTES

Associate of Applied Science Culinary Arts 66 Designed for entry into the field of Culinary Arts.

Certificate Culinary Management 32 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 Jeffrey Wolf 586.226.4740 [email protected] Center Campus

Professor Francois Faloppa 586.226.4776 [email protected] Center Campus

Professor Scott O’Farrell 586.226.4741 [email protected] Center Campus

Professor Heather Pusta 586.286.2088 [email protected] Center Campus

Program Description:

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.

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, CULH‑1200, 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:

Graduates have employment opportunities in cafeterias, restaurants, catering, hotels, clubs, hospitals, nursing homes, schools, and vending companies.

Culinary Arts–Associate of Applied Science–Job titles such as Chefs & Head Cooks, Cooks (Institutional & Cafeteria), 1st Line Supervisors of Food Preparation, Food Preparation Workers, and Food Service Workers are attainable upon completion of this course of study. To learn more from a career specialist, visit the Office of Career Services at either campus or explore online at www.onetonline.org.

Culinary Arts–Culinary Management—Certificate–Job titles such as 1st Line Supervisors of Food Preparation are attainable upon completion of this course of study. To learn more from a career specialist, visit the Office of Career Services at either campus or explore online at www.onetonline.org.

Culinary Arts–Prep Cook–Skill Specific Certificate–Job titles such as Cooks (Institutional & Cafeteria), 1st Line Supervisors of Food Preparation, Food Preparation Workers, and Food Service Workers are attainable upon completion of this course of study. To learn more from a career specialist, visit the Office of Career Services at either campus or explore online at www.onetonline.org.

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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. 8 Transfer Resource Guide

ASSOCIATE OF APPLIED SCIENCE IN CULINARY ARTS

Career preparation and related courses

(require successful completion of a minimum of 66 credit hours)

SUGGESTED SEQUENCE BASED ON FULL‑TIME ENROLLMENT.

MAY ALSO BE COMPLETED BASED ON PART‑TIME ENROLLMENT.

CORE COURSES: COMMON DEGREE CORE REQUIREMENTS FOR ASSOCIATE OF APPLIED SCIENCE IN CULINARY ARTS

COURSE COURSE TITLE PREREQUISITE COREQUISITE CREDIT _HOURS

SEMESTER 1

CULH‑1050 Culinary Techniques – CULH‑1155 4.0

CULH‑1155 Sanitation – CULH‑1050 2.0

CULH‑1200 Cost Control – – 3.0

CULH‑1340 Production Baking – CULH‑1155 4.0

SEMESTER 2

CULH‑1255 Table Service – – 3.0

CULH‑1310 Culinary Skills Development CULH‑1050 and CULH‑1155 with grade C _{or better and ServSafe Certificate} – 4.0

CULH‑1400 Supervision – – 3.0

CULH‑1420 Purchasing – – 3.0

Group II Course:

BIOL‑1400 Fundamentals of Nutrition – – 3.0‑4.0

SEMESTER 3 Group I Course: ENGL‑1180 –OR– ENGL‑1210 Communications 1 –OR– Composition 1

Placement, or ENGL‑0050 or EAPP‑1500

with grade C‑ or better – 3.0‑4.0

Group V Course Any PHED Wellness course—2000 or above – – 2.0‑3.0

SEMESTER 4

CULH‑1320 International Kitchen CULH‑1050 and CULH‑1155 and _CULH‑1310 – 5.0

CULH‑1430 Menu Planning CULH‑1200 – 3.0

CULH‑2050 Catering – – 3.0

Group III Course _{INTL‑2500, INTL‑2700, POLS, PSYC, SOCY, SOSC}Any ANTH, ECON, GEOG, HIST, INTL‑2010, – – 3.0‑4.0

SEMESTER 5

CULH‑2040 Garde Manger CULH‑1050 and CULH‑1155 and _CULH‑1310 – 3.0

CULH‑2180 Pastry Arts CULH‑1155 and CULH‑1340 with grade C _{or better and a ServSafe certificate} – 4.0 Group IV Course

Any ARAB, ARTT, CHIN, ENGL‑2### (CREATIVE WRITING OR LITERATURE ONLY),

FREN, GRMN, HUMN, ITAL, INTL‑2000, INTL‑2300, MUSC, PHIL, & SPAN

– – 3.0‑4.0

And 4 credit hours from the following courses: –

CULH‑2015 A la Carte Dining CULH‑1155, CULH‑1255, and CULH‑1310 – 4.0

CULH‑2025 Wine Appreciation – – 2.0

CULH‑2035 Nutritional Cooking CULH‑1155 and CULH‑1310 – 2.0

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NOTES:

• A minimum of 18 credit hours of Arts & Sciences courses (Groups I–V) are needed as well as a minimum of 62 total credit hours for the associate degree. Arts & Sciences Groups I–V can be taken in any semester.

• It is strongly encouraged that you work with a counselor, advisor or faculty/department coordinator to plan your schedule.

CERTIFICATE IN CULINARY ARTS—CULINARY MANAGEMENT

Career preparation and related courses

(require successful completion of a minimum of 32 credit hours) REQUIREMENTS FOR CERTIFICATE IN

CULINARY ARTS—CULINARY MANAGEMENT

SEMESTER 1

CULH‑1200 Cost Control – – 3.0

SEMESTER 2

CULH‑1255 Table Service – – 3.0

CULH‑1310 Culinary Skills Development CULH‑1050 and CULH‑1155 with grade C _{or better and ServSafe} – 4.0

CULH‑1400 Supervision – – 3.0

CULH‑1420 Purchasing – – 3.0

SEMESTER 3

CULH‑1430 Menu Planning CULH‑1200 – 3.0

MGMT‑1210 Entrepreneurship & Small Business _Management – – 3.0

CULH‑2015 A la Carte Dining CULH‑1155, CULH‑1255, and CULH‑1310 – 4.0

Gainful Employment Disclosure: http://www.macomb.edu/ge/CULARTMGMTCT/ See page 21 for Gainful Employment Information

CERTIFICATE IN CULINARY ARTS—PREP COOK

Career preparation and related courses

(require successful completion of a minimum of 10 credit hours) REQUIREMENTS FOR CERTIFICATE IN

CULINARY ARTS—PREP COOK

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Associate of Applied Science (AAS) Degree

The Associate of Applied Science Degree is intended to provide the preparation necessary for potential employment in an occupational specialty.

Requirements

● Minimum cumulative grade point average of 2.0

● Minimum 15 semester hours of credit earned at Macomb

● Minimum 62 semester hours of credit courses numbered 1000 or above, which include:

• A minimum 18 semester hours of credit in Arts and Sciences courses numbered 1000 or above, as described in the Group Concentrations table; and

• A minimum of an additional 44 semester hours, including required career preparation and related courses as well as any electives required in the program.

Arts and Sciences Courses Required for the Associate of Applied Science (AAS) Degree

A minimum of one course from each of the five Arts and Sciences groups must be selected. Electives and Arts and Sciences requirements must be satisfied by courses numbered 1000 or higher. Associate of Applied Science (AAS) degree requirements are met by taking the required career courses and the Arts and Sciences courses.

See Academic Placement Procedures for information on course placement in chemistry, English, English for Academic Purposes, mathematics, and reading.

Courses numbered below 1000 will not count toward the Associate of Applied Science degree. Contact a counselor or academic advisor if you need help in choosing the appropriate course.

Arts and Sciences Group Concentration for Associate of Applied Science Degree Requirements

GROUP COURSES DEGREE REQUIREMENTS MINIMUM 18 SEMESTER HOURS

I.A ENGL‑1180 or ENGL‑1210 1 Course

I.B Other English Composition, Reading, or Speech See Note below

II. Astronomy, Biology, Chemistry, Environmental Science, Geology, Mathematics, _{Natural Science, Physical Science, Physics} 1 Course III. Anthropology, Economics, Geography, History, INTL‑2010, INTL‑2500, INTL‑2700, _{Political Science, Psychology, Sociology, Social Science} 1 Course IV. Art, Creative Writing, Foreign Language, Humanities, INTL‑2000, INTL‑2300, _{Literature, Music, Philosophy, Theater Arts} 1 Course

V. Any PHED Wellness course – 2000 or above 1 Course

Note: If students take one course from each of Groups I.A, II, III, IV, and V, and still have taken less than the minimum of 18 semester hours of Arts and Sciences courses required for the AAS degree, they may elect additional hours from Groups I.B, II, III, IV, or V to satisfy minimum degree requirements.

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Course Descriptions

ACCT‑1050—Financial Record Keeping—4.00 credit hours

´ Prerequisite: None

(formerly ACC 105) This course is not recommended for accounting majors or transfer students. This course will provide a procedural and practical approach to maintaining accounting records. The accounting cycle for a service company and a merchandising concern will be covered. Topics will include journals, ledgers, trial balances, financial statements, subsidiary ledgers, and payroll records. Manual and computerized accounting are used. (4 contact hrs)

ACCT‑1070—Accounting for Entrepreneurs—3.00 credit hours

(formerly ACC 107) This course will focus on reading and understanding financial statements. Students will learn how to analyze financial statements and how financial information can be effectively used to properly plan, control operations, and to make the right business decisions. (3 contact hrs)

ACCT‑1080—Principles of Accounting 1—4.00 credit hours

(formerly ACC 108) Introduction to accounting techniques and theories as they relate to business organizations. Transaction analysis and information processing for a service and merchandising concern. Measurement and reporting of assets, liabilities, and equity. The emphasis is on financial accounting. (4 contact hrs)

CULH‑1050—Culinary Techniques—4.00 credit hours

´ Corequisite: CULH‑1155

(formerly CUL 105) CULH‑1050 introduces students to the kitchen or “back of the house” operations. Students gain competence in culinary terms, equipment and utensil use, mise’ en place, sauces, stocks, soups, thickening agents, vegetables, potato/starch products, and pasta products. Students cook under the guidance of a chef‑instructor. (6 contact hrs) Center Campus.

CULH‑1155—Sanitation—2.00 credit hours

(formerly CULH‑1150) CULH‑1155 is designed for supervisory personnel in Michigan food service establishments. Course content includes basic microbiology, safe food handling techniques, good hygienic practices, pest control, employee training, and the Michigan State law governing food service establishments. Upon successful completion, a student may earn Educational Foundation Certification credits for the National Restaurant Association ManageFirst(TM) program, and also satisfy a certification requirement for the American Culinary Federation. (2.0 contact hrs) Center Campus.

CULH‑1200—Cost Control—3.00 credit hours

(formerly CUL 120) CULH‑1200 relates principles of calculation to the food service industry. Recipe computations, food cost estimates, cash procedures, and payroll practices are studied. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst(TM) program. (3 contact hrs) Center Campus.

CULH‑1255—Table Service—3.00 credit hours

(formerly CULH‑1250) CULH‑1255 introduces students to the dining room or “front‑of‑the‑house” operations. By performing duties in the Center Stage restaurant, students gain competence in dining room operations and table service techniques. (3.5 contact hrs) Center Campus.

CULH‑1310—Culinary Skills Development—4.00 credit hours

´ Prerequisite: CULH‑1050 and CULH‑1155 with grade C or better and ServSafe certificate

(formerly CUL 131) CULH‑1310 gives students a basic understanding of “back of the house” operations. It teaches the processing of meats, poultry, and seafood as well as pantry, breakfast preparation, and hot and cold hors d’oeuvres. Students cook under the guidance of a chef‑instructor. (6 contact hrs) Center Campus.

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CULH‑1340—Production Baking—4.00 credit hours

´ Corequisite: CULH‑1155

(formerly CUL 134) CULH‑1340 gives students an understanding of baking, how breads and baked goods are produced, and teach the methods and skills used in this trade. Students learn to effectively produce a variety of breads, cakes, pies, and cookies. (6 contact hrs) Center Campus.

CULH‑1400—Supervision—3.00 credit hours

(formerly CUL 140) CULH‑1400 involves a study of the conditions that will confront the professional food supervisor or manager. The course covers supervisory procedures, management techniques, employee evaluation, training, and communication. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program. (3 contact hrs) Center Campus.

CULH‑1420—Purchasing—3.00 credit hours

CULH‑1420 acquaints students with aspects of food and non‑food purchasing for a quantity food operation. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst(TM) program. (3 contact hrs) Center Campus.

CULH‑1440—Beverage Service—2.00 credit hours

(formerly CULH‑2911) CULH‑1440 involves a study of conditions that will confront the professional supervisor or manager in an establishment that serves beverages. This introductory class touches on wine, beer, spirits, and non‑alcoholic beverages. It also covers purchasing, controls, equipment needs, and regulations. An additional fee is required for ServSafe(TM) Alcohol Awareness Training and Certification. (3 contact hrs)

CULH‑2015—A la Carte Dining—4.00 credit hours

´ Prerequisite: CULH‑1155, CULH‑1255, and CULH‑1310

(formerly CULH‑2010) Students rotate through assigned stations in our signature restaurant. They perform duties in the back and the front of the house. This includes applying American, Russian, and French table service styles in the dining room, as well as preparing items from an a la carte menu. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program. (6 contact hrs) Center Campus.

CULH‑2025—Wine Appreciation—2.00 credit hours

CULH‑2025 introduces the learner to fundamental wine concepts, tasting, and how grapes are grown. It covers wine and food compatibility, wines of the new world, wines of the old world, other types of wine, and wine management. (3 contact hours) Center Campus.

CULH‑2035—Nutritional Cooking—2.00 credit hours

´ Prerequisite: CULH‑1155 and CULH‑1310

CULH‑2035 addresses the highly demanding market of hospital, assisted living, institutional, and personal cooking. Students explore nutritional food preparation methods and techniques in one of the fastest growing sectors of the culinary field. (3 contact hrs) Center Campus.

CULH‑2040—Garde Manger—3.00 credit hours

´ Prerequisite: CULH‑1050 and CULH‑1155 and CULH‑1310

(formerly CUL 204) CULH‑2040 presents the artistic and decorative side of food preparation. Students are introduced to pates, hors d’oeuvres, canapes, aspics, marinations, brines, smoking, food sculpturing, and various decorative buffet presentations. (5 contact hrs) Center Campus.

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CULH‑2050—Catering—3.00 credit hours

(formerly CUL 205) CULH‑2050 gives students an overview of catering by highlighting and emphasizing the management and organizational responsibilities of a catered event. (3 contact hrs) Center Campus.

CULH‑2080—Wedding Cakes—4.00 credit hours

´ Prerequisite: CULH‑1155 and CULH‑1340 with grade C or better and a ServSafe certificate

(formerly CULH‑2915) CULH‑2080 gives students an overall appreciation and understanding of wedding cakes. Students learn to effectively create different styles of wedding cakes using many techniques in a cost and time effective way. The class is not geared toward food competition, but toward putting these techniques in practice for the real world. (6 contact hrs) Center Campus.

CULH‑2100—Centerpieces—4.00 credit hours

(formerly CULH‑2914) CULH‑2100 gives students an overall appreciation and understanding of centerpieces used for displays. Students learn how to create gum paste and cast sugar centerpieces in a cost effective way to make them saleable for parties, sweet tables, weddings, etc. Many of the techniques learned may be used for pastry competitions. (6 contact hrs) Center Campus.

CULH‑2120—Chocolate Creations—4.00 credit hours

´ Prerequisite: CULH‑2180

CULH‑2120 gives students an overall appreciation and understanding of chocolate work. Students will learn to use chocolate and create candies, fillings, centerpieces, molds, and decorations. Many of the techniques learned may be used for pastry competitions. (6 contact hrs) Center Campus.

CULH‑2160—Plated Desserts—4.00 credit hours

´ Prerequisite: CULH‑2180

CULH‑2160 gives students an overall appreciation and understanding of plated desserts and the techniques used to create high quality, visually attractive desserts for restaurants, country clubs, and conference centers. (6 contact hrs) Center Campus.

CULH‑2180—Pastry Arts—4.00 credit hours

(formerly CULH‑2020) CULH‑2180 gives students an overall appreciation and understanding of fine pastries. Students learn to effectively produce a variety of specialty doughs, pastries, and desserts such as flans, tarts, individual and miniature pastries, souffles, chocolates, plated desserts, ice cream and sugar work, tortes and mousse tortes. (6 contact hrs) Center Campus.

CULH‑2200—Artisan & Special Breads—4.00 credit hours

(formerly CULH‑2060) CULH‑2200 gives students advanced training in producing breads, learning the artisan bread making techniques from the old world and from around the world, and producing effectively a variety of breads, decorated loaves, and bread centerpieces for parties, buffets, etc. (6 contact hrs) Center Campus.

BIOL‑1400—Fundamentals of Nutrition—3.00 credit hours

(formerly BIO 140) A study of the nature and role of human nutrition with emphasis on changing needs in life’s cycle. The relationship between nutrition and health throughout life is explored. No lab. (3 contact hrs)

MGMT‑1210—Entrepreneurship & Small Business Management—3.00 credit hours

´ Prerequisite: ACCT‑1050 or ACCT‑1070 or ACCT‑1080

(formerly MGT 121) Fundamental aspects of entrepreneurship are explored including creativity, initial funding, organizing, marketing, financially controlling and supervising a small business. Also covered are alternative methods of starting a business and legal forms. Students will develop a business plan. (3 contact hrs)