Culinary Management, A.A.A.S.

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(Code 155)

Suggested GRCC Program:

Associate in Applied Arts and Sciences

Please note: The Culinary Arts program is considering pre-requisites to its classes which are not reflected in this edition of the catalog.

Culinary Management students receive the same hands-on culinary training as Culinary Arts students, with an added focus on business issues. Beyond commercial cooking and dining room service, students develop valuable skills in marketing, personnel management, computer applications and financial analysis. Culinary Management graduates are in high demand, meeting the increasing need for qualified kitchen and restaurant managers.

This program is articulated with baccalaureate programs at Ferris State University and Grand Valley State University. Students interested in transferring to either of these colleges following completion of their work at GRCC should consult the transfer institution before selecting courses for their first semester at GRCC. The following scheme is presented as a guide only. Courses may be taken in any order as long as all requirements (including prerequisites) are met.

First Year

First Semester

CA 105 - Culinary Arts Skill Development (5/12.50)
CA 124 - Retail Baking (5/12.50)
CA 102 - Introduction to the Hospitality Industry (2/2)
CA 111 - Restaurant Sanitation and Safety (2/2)
CA 140 - Hospitality Forms and Formulas (4/4)

Total Credits: 18

Second Semester

CA 224 - Bakery/Deli Operations (5/12.50)
CA 112 - Menu Planning and Nutrition (3/3)
CA 209 - Principles of Food Preparation (3/3)
CO 101 - Introduction to Computer Applications (2/2)
EN 101 - English Composition 1 (3/3) OR
BA 101 - Business and Technical English 1 (3/3)
WE 156 - First Aid (1/2)

Total Credits: 17

Summer (Required)

CA 180 - Cooperative Education in Culinary Arts (3/3) (Student must satisfy a minimum 240-hour work requirement.)

Total Credits: 3

Second Year

Third Semester

CA 114 - Food Production (5/12.50) OR
CA 115 - Table Service (5/12.50)
CA 200 - Hospitality Management (3/3)
CA 212 - Food Purchasing (2/2)
CA 238 - Computer Applications in Food Service (2/2)
BA 207 - Business Law 1 (3/3)
EN 102 - English Composition 2 (3/3) OR
BA 102 - Business and Technical English 2 (3/3)

Total Credits: 18

Fourth Semester

CA 205 - Banquet and Catering (5/12.50) OR
CA 244 - Advanced Food Production (5/12.50) OR
CA 245 - Advanced Table Service (5/12.50)
CA 201 - Food Service Cost Controls and Financial Analysis (3/3)
CA 234 - Hospitality Marketing (3/3)
CA 235 - Beverage Management (2/2) OR
CA 151 - Introduction to Wine (2/2)
PS 110 - Survey of American Government (3/3)

Total Credits: 16

Total Credits: 72

Transfer Opportunities:

The Transfer Guide for many bachelor’s degree majors offered at Michigan colleges and universities is available at the Counseling and Career Center and online at www.grcc.edu.