Culinary Arts (Code 151)
Associate in Applied Arts and Sciences

Academic Department: Secchia Institute for Culinary Education

As a result of more people eating away from their homes, and increases in institutional food service, the need for qualified cooks and chefs may become critical.

Job opportunities for trained cooks and chefs are expected to be very good in the years ahead.

Students in GRCC's Culinary Arts program take appropriate college courses and actually operate a public restaurant -"The Heritage"- located on the GRCC campus in the Applied Technology Center. They also gain practical experience in banquet service and catering.

Graduates of this program are prepared to accept jobs as cooks and chefs in fine restaurants, hotels, motels, resorts and institutions. The work is demanding, often requiring long hours at odd times, but the rewards are there. Promotions are often rapid and salaries are often high for capable and energetic workers.

The Culinary Arts program - like the industry itself - demands dedication and hard work. It requires about 35 hours of class time per week. Students in Culinary Arts are expected to provide their own uniforms and knife sets.

New students may enter the Culinary Arts program in either September or January of any year.
This program is articulated with baccalaureate programs at Ferris State University and Grand Valley State University. Ferris State University, however, imposes special requirements for courses taken at GRCC. Students interested in transferring to either of these colleges following completion of their work at GRCC should consult the Program Director before selecting their courses for the 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.

Culinary Arts students receive extensive practical training in all aspects of commercial food preparation and presentation. The program includes laboratory courses in dining room service, baking and patisserie, catering and banquet organization, classical and American regional cookery and restaurant operations. The curriculum also includes lecture courses in nutrition, sanitation, purchasing, and personnel management.

Suggested sequence

First Year

First Semester	Credits
CA 104 Bakery	5
CA 105 Skill Development	5
CA 111 Restaurant Sanitation & Safety	2
CA 209 Principles of Food Preparation	3
CA 212 Food Purchasing	2
Contact hours for semester: 32	17
Second Semester	Credits
CA 102 Introduction to the Hospitality Industry	2
CA 112 Menu Planning & Nutrition	3
CA 114 Food Production	5
CA 115 Table Service	5
EN 100 College Writing OR	3
EN 101 English Composition 1 OR
BA 101 Business & Technical English 1
Contact hours for semester: 33	18
Summer Session (Required)	Credits
CA 180 Cooperative Education in Culinary Arts (student must satisfy a minimum 240-hour work requirement)	3
	3

Second Year

Third Semester	Credits
CA 204 Pastry	5
CA 205 Banquets & Catering	5
EN 102 English Composition 2 OR	3
BA 102 Business & Technical English
PS 110 Survey of American Government	3
WE 156 First Aid	1
Contact hours for semester: 33	17
Fourth Semester	Credits
CA 140 Hospitality Forms & Formulas	4
CA 200 Hospitality Management	3
CA 244 Advanced Food Production	5
CA 245 Advanced Table Service	5
Contact hours for semester: 32	17
Total Credits	72

back to top

39046 page hits and 31311 unique visits since 05-08-03
Updated on 26-OCT-07
Edit this page | View text only version