Professional Culinary Arts Certificate

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Schoolcraft Program Code #1YC.0P399/#1YC.00399

The Professional Culinary Arts Certificate is designed to develop the advanced skill sets necessary to become successful in the dynamic field of the restaurant industry. Emphasis will be placed on foundational cooking principles, nutritional recipe composition, baking, and pastry concepts, purchasing cost control, and butchery fabrication. Practical experience will be obtained by operating the American Harvest Restaurant and Main Street Cafe venues. Students in this program are prepared to immediately enter the workforce.

This program contains some courses restricted to students officially admitted to this program. Additionally there are two pre-program requirements: CUL 102 or proof of current ServSafe Manager certification, and CUL 103 with a minimum grade of 2.5. Students with an approved high school articulation agreement can waive the CUL 103 requirement.

Students who satisfactorily complete the program requirements qualify for a certificate of program completion. Upon completion of the certificate program, students may select the associate degree as their second-year option. All the requirements of that associate degree must be fulfilled, including all of the college requirements.

This program requires students to complete a specific list of requirements before being officially admitted into the program. Students are listed in a pre-program code while the application requirements are being met. The full program start date and implementation of program code may be dependent on space availability. Requirements are listed online at https://www.schoolcraft.edu/admissions/apply-to-sc/students-with-selective-admissions/ or the Professional Culinary Arts Program Application Information . Contact the Admissions and Welcome Center at 734-462-4426 or admissions@schoolcraft.edu to complete an application.

Not all courses are offered each semester. Students should work with an academic advisor to develop a schedule that will work for them. Students planning to transfer should check the transfer institution’s requirements/guides or discuss their options with an academic advisor.

Sample Schedule of Courses

Admission Prerequisites

CUL 102 - Culinary Sanitation Credits: 2 *
CUL 103 - Introduction to Professional Cooking Skills and Technique Credits: 4 **

Total Credits: 6

First Year

Fall Semester

CUL 130 - Foundations of Cooking A - Dry Heat Cookery Credits: 3
CUL 140 - Purchasing and Cost Controls Credits: 2
CUL 150 - Baking Credits: 2

Total Credits: 7

Winter Semester

CUL 145 - Butchery Credits: 2
CUL 136 - Foundations of Classical and Contemporary Pastry Credits: 3
CUL 135 - Foundations of Cooking B - Moist Heat Cookery Credits: 3

Total Credits: 8

Second Year

Fall Semester

CUL 245 - Foundations of Healthy Cooking Credits: 3
CUL 246 - Dining Room Credits: 2
CUL 230 - Modern American Cuisine Credits: 6

Total Credits: 11

Winter Semester

CUL 250 - International Cuisine Credits: 6
CUL 210 - Wine and Spirits Credits: 1
CUL 248 - Charcutière/Garde Manger Credits: 4

Total Credits: 11

Program Total: 43 Credits

* Students must receive a minimum grade of 2.0 in CUL 102. If a student provides documentation of current ServSafe Manager certification, CUL 102 is not required. This course is also open to any Schoolcraft student.

** Students must receive a minimum grade of 2.5 in CUL 103. Students with an approved high school articulation agreement can waive the CUL 103 requirement.

Prior Learning Credit

Often students select a program for which they possess prior knowledge. In some cases, students can earn college credit for this knowledge, to replace one or more courses in the program. Please see the Prior Learning Credits webpage for more information. At least one external licensure or certificaton has been identified for this program meeting these criteria.