Culinary Management, A.A.A.S.

GRCC Program:

Associate of Applied Arts and Sciences

Culinary Management students receive extensive practical training with emphasis on front- or back-of-the-house training and 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.

The course sequencing is presented as a guide only. Courses may be taken in any order, as long as all requirements (including prerequisites) are met. Throughout the Culinary Management program, classes are usually offered starting in the early morning and continuing through late afternoon. Additionally, during the second half of the program there is only one class that is required starting in the early afternoon and continue late into evening. All culinary arts classes designated with CA are offered in blocks of seven weeks. Any class having 5 credits and 12.5 contact hours is a laboratory course that meets five hours per day, five days per week. Therefore two culinary lab classes can be taken in each semester.

This program is accredited by the American Culinary Federation Educational Foundation as an exemplary program.

Pre-Program

First Year

Second Year

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.