Culinary Arts

Course Listing

Culinary Arts
Published June 1, 2016

Student Learning Outcomes

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1. Safety and Sanitation: Graduates demonstrate the ability to establish and maintain safety and sanitation procedures.

2. Cooking: Graduates demonstrate the ability to prepare standardized recipes using a variety of cooking techniques which meet industry quality standards.

3. Cuisines: Graduates demonstrate the ability to prepare a variety of recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards.

4. Professionalism: Graduates define and articulate the core values of the culinary professional.

Program Courses

Core Courses
CULA210 Nutrition (3 credits)
CULB101 Concepts & Theories of Culinary Techniques (2 credits)
CULB103 Fundamentals of Classical Techniques (6 credits)
CULB108 Sustainable Purchasing & Controlling Costs
CULB112 Latin Cuisine (2 credits)
CULB113 American Regional Cuisine (6 credits)
CULB122 World Cuisine (2 credits)
CULB123 Introduction to Baking and Pastry (6 credits)
CULB203 Garde Manger (6 credits)
CULB206 Food and Beverage Operations Management
CULB208 Management, Supervision & Career Development
CULB212 Asian Cuisine (2 credits)
CULB213 A la Carte Kitchen (6 credits)

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Note: The Art Institute of Michigan reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.