Culinary Skills

Program Info

Effective Term
Fall 2017
Year Established
2002
Program Code
CULSK.CA
Degree Type
Certificate of Achievement
Office Contact
School of Business, Entrepreneurship & Professional Development: 313-845-9645, bepdinfo@hfcc.edu, Technology Bldg, Room: E-211
Faculty Contact
Eric Gackenbach: 313-317-1572, epgackenbach@hfcc.edu, Student Center, Room: M-163C

Program Description

Description

Provides the basic foundational skills necessary for quality food production in a professional kitchen. Consists of both lab and lecture classes. Courses may be applied toward an Associate in Applied Science degree in Culinary Arts and/or an Associate in Applied Science degree in Hotel/Restaurant Management.

Program Learning Outcomes
  • Execute a menu from start to finish in compliance with ACF category F and G standards for edible hot and cold food.
  • Based on NRA standards, decide how to handle various types of food in order to prevent food borne illness.

Accreditation

The Associate in Applied Science in Culinary Arts at HFC is accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation.

Admission Requirements

Additional Program Requirements

Official chef's uniform required to be purchased prior to beginning culinary lab courses. Visit the Hospitality Department, Room M-163 in the Culinary Arts & Student Center (M building), or online at https://culinary.hfcc.edu/ for uniform ordering information.

Degree-Specific Requirements

Program Requirements

Note
Minimum Total Credit Hours
18.00