Culinary and Dietary Operations Management Baccalaureate Program Application Information

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Schoolcraft College offers a bachelor’s degree program to experienced culinary students who wish to further their education to obtain positions of higher responsibility in the food service or nutrition industries. This program will provide a blend of management, science, and nutrition courses, including experiential instruction under the guidance of a Registered Dietitian. This program also prepares students to test for the Certified Dietary Manager (CDM) credential.

CUL 303 Culinary Program Practical

The CUL 303 course is designed to be a foundation to the culinary bachelor’s degree program. In this course students will demonstrate proper culinary skills. Learning strategies will focus on knife handling skills, team skills and professionalism, safety and sanitation, financial control practices, equipment utilization, identification of food products, following nutritional guidelines, cold food garde manger, butchery skills, an awareness of international cuisines and cultures, and a high level of understanding of culinary techniques. Application of appropriate technology for a career in the Culinary Arts, along with critical research skills, will be addressed. Depending upon the student’s credentials some assessments in this course maybe waived.

To register for the course:

Once all assessment requirements have been met and any necessary foundation coursework is completed, you must meet with an academic advisor to obtain a CUL 303 permit. This permit will allow you to register/waitlist for CUL 303. It is recommended that this course be taken at the beginning of a student’s studies, but is only a prerequisite for CUL 360 , CUL 495 and program completion.

Application Requirements

The Culinary and Dietary Operations Management 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 the program code may be dependent on space availability. To be admitted to the program the student must complete the following:

1. Apply to Schoolcraft College	Apply to Schoolcraft College online at www.schoolcraft.edu.
2. Transcripts	Request official undergraduate transcripts from all colleges and universities previously attended. Transcripts must be sent directly from the issuing college or university to Schoolcraft College. To confirm that the transcripts have been received, contact the Answer Center at 734-462-4426.
3. Academic Advising and Assessment	This program requires minimum assessment levels or coursework in the areas of math, reading, and writing. Students should have placement scores (Computer Placement Test, ACT, or SAT) submitted before meeting with an academic advisor. Students with prior college-level work or a degree may be exempt from placement testing. The Computer Placement Test (CPT) is taken in the Testing Center. ACT or SAT scores must be less than three years old. Contact the Academic Advising at 734-462-4429 to make an appointment.
4. CUL 303 Registration Requirements
A. Prior Culinary Arts Experience	College Credit: Students who have graduated from the Schoolcraft College Culinary Arts associate in applied science degree in 2005 or later will meet this requirement. OR Have received an associate degree from an institution accredited by ACFEFAC at the time of graduation. A list of accredited institutions and dates of accreditation is available at http://www.acfchefs.org/ACFSource/Education/Postsecondary.aspx#MI OR Special Licensure or Certification: Have current credentials from ACFEFAC of a Sous Chef or higher (provide credential card) OR Work-Life Experience: Have previous professional chef experience. Students will be evaluated by the Culinary Arts Department which includes an interview and portfolio review. Contact the Culinary Arts Department to schedule an appointment at 734-462-4423.
B. Academic Advising	The CUL 303 course requires minimum assessment levels or coursework in the areas of math, reading, and writing (Contact Academic advising regarding a CUL 303 permit at the end of this packet for details). Students should meet with an academic advisor to develop an academic plan. They can determine if an assessment test is necessary and if foundation courses are needed. Students with prior bachelor-level college work or a degree may be exempt from placement testing. Students who have submitted SAT or ACT scores that are less than three years old to the Admissions and Welcome Center may also be exempt from assessment testing. Contact the Academic Advising Office at 734-462-4429 to make an appointment.
C. Obtain a Sanitation Certificate	Submit proof of a valid ServSafe Food Protection Manager Certificate earned within the last five years to the Records Office.
D. Software Application prerequisite	Complete CIS 120 Software Applications or equivalent with a grade of 2.0/C or better. If you have prior experience with this content, you may opt for credit by exam. For additional information contact (734)462-4530. Students pay the current resident tuition rate per credit hour.
E. Chemistry Application prerequisite	Students who have an associate degree from an Institution accredited by the ACFEFAC at the time of graduation or possess a certification of Sous Chef or above meet the Chemistry requirement. Other candidates may need to complete CHEM 100 - Introduction to the Chemistry of Food for Culinary Arts , with a minimum grade of 2.0.
F. Obtain a CUL 303 Permit	Once all assessment requirements have been met and any necessary foundation coursework is completed, students must meet with a Schoolcraft academic advisor to obtain a permit to register for CUL 303 . Please note CUL 303 is restricted to regularly admitted students; High school Dual-Enrolled students are not eligible.
5. College prerequisite coursework- CUL 303	Complete CUL 303 - Culinary Program Practicals with a grade of 2.5 or better. Your grade must be posted to your transcript before you submit a program change form found at the end of this packet. Depending upon the student’s credentials some assessments in this course may be waived.
6. Prior Learning and/or Transfer Credit (PLTC)	After you have completed CUL 303 you will be eligible to receive prior learning and/or transfer credit towards your baccalaureate degree. Schoolcraft College Graduates: Schoolcraft College students who have graduated from our Culinary Arts Program with an associate in applied science in 2005 or later will automatically receive credit after successful completion of CUL 303 . If you have: College Credit: Associate degree from an institution accredited by ACFEFAC at the time of graduation. OR Special Licensure or Certification: Current credentials from ACFEFAC of a Sous Chef or higher (provide credential card) OR Work-Life Experience: Professional chef experience that the Culinary Arts Department has determined meets the program admissions requirements. You will work with the Culinary Arts department to complete the Culinary Prior Learning and/or Transfer Credit Form after successful completion of CUL 303 .
7. Fees Associated with PLTC	Fees will be assessed based on college policy for credit by exam or credential credit (see Prior Learning Credit and Fees below for details).
8. Cumulative GPA	Attain a cumulative grade point average of 2.0 or better for all Schoolcraft College courses for entrance into the program.
9. Apply to the Culinary and Dietary Operations Management Program	Meet with a Schoolcraft academic advisor. Completion of all sections of the application with the required signatures is necessary to be accepted into the Culinary and Dietary Operations Management Program.

Schoolcraft College Culinary Information Sessions

The Culinary Arts Department highly recommends that you attend a culinary arts campus tour. This will include an information session to learn more about the Schoolcraft College Culinary Arts Program and a tour of the facilities. Sign up for a Culinary Information Session tour at www.schoolcraft.edu/tour or by phone at 734-462-7464.

Open Courses

The Culinary and Dietary Operations Management courses are open to all Schoolcraft students who have met the course prerequisite (see the online College Catalog).

Prior Learning Credit and Fees

The number of college credits awarded will range from 22-48 credits based on the evaluation of skills demonstrated in the CUL 303 - Culinary Program Practicals course by the Culinary Arts Department. The fee schedule is as follows:

College Credit - Associate degree from a regionally accredited college or university (No Fee).
Special Licensure or Certification- Current credentials from ACFEFAC of a Sous Chef or higher ($25 Fee).
Work Life Experience - Professional chef experience that the Culinary Arts Department has determined meets the program admissions requirements (Pay current resident tuition rate per credit hour).

For the bachelor’s degree the College will accept a maximum of 90 hours of transfer credit or prior learning credit. In order to earn a bachelor’s degree, students must complete a minimum of 30 credit hours at Schoolcraft College toward that degree.

Internship Requirement

The NFS 491 Clinical Nutrition Internship Permit will be issued by the Dean of Science Office after the following have been completed:

1. The student has completed the following courses:

2. The Associate Dean of Science Office is responsible for maintaining the list of qualifying students for placement into NFS 491 Clinical Nutrition Internship. The order of acceptance of qualified applicants will be based on the date the Associate Dean of Science Office receives a valid clinical permit for NFS 491 Clinical Nutrition Internship. The order of acceptance will be as follows for semester placement:

Date the Admission and Welcome Center received application.
Date of valid NFS 491 Clinical Nutrition Internship Permit.
Overall grade point average for all courses taken at Schoolcraft College at the time of valid NFS 491 Application.

3. Due to the limited number of clinical sites, students may have to wait for at least one semester before they can enroll in NFS 491.

Students will be required to complete the following prior to clinical placement and any cost will be the student’s responsibility.

Criminal History Check Clearance. Generally, convictions or plea of guilty to a felony may prevent you from clinical affiliation assignment and/or employment in healthcare.
Medical Clearance / Drug Screen. Physical and test expires after 12 months.
Photo ID-Government issued photo ID.
Maintain a cumulative grade point average at Schoolcraft College of 2.0 or better.
Required Immunizations
- Two MMR vaccinations (Measles, Mumps, Rubella) - one as a child - one as an adult or Titer showing immunity for ALL the above.
- Hepatitis B vaccination or Titer - (series must be started prior to clinical), or a signed Vaccination Declination Form.
- Flu Shot- must have annual shot vaccination.
- Tetanus/Diphtheria/Pertussis (TDAP) - Must have received a TDAP within the past 7 years.
- Two-step TB Test - TB test expires after 12 months. The student’s TB test cannot expire before the end of class and/or when clinicals will be completed.
- Chicken Pox - 2 Varicella vaccinations given 1 month apart and/or a laboratory titer verifying immunity. NOTE: We are no longer accepting history of chicken pox as evidence of immunity.

Students will be notified when to pick up forms from the Associates Dean of Science Office located in the Forum, room 500.

Based on the location of your NFS 491 Clinical Nutrition Internship some or all the following will be required:

Some internship sites may require physical exams and/or drug tests prior to selection for an internship.
Criminal background check which may require being fingerprinted.
Reference check.
Photo ID- Government issued photo ID.
Immunization and negative TB test.

Estimate of Tuition and Fees

Bachelors Culinary & Dietary Operatios
2024-2025
Program Credit Hours-	72

	Resident	Non-Resident	Out of State

Tuition:	$ 10,008.00	$ 14,400.00	$ 19,440.00
Registration Fees: ($44 per semester)	$ 308.00	$ 308.00	$ 308.00
Service Fees: ($9 per credit hour)	$ 648.00	$ 648.00	$ 648.00
Instructional Equipment Fees: ($11 per credit hour)	$ 792.00	$ 792.00	$ 792.00
Infrastructure Fees: ($9 per credit hour)	$ 648.00	$ 648.00	$ 648.00
Course and Learning Management Fees: ($12 per class)	$ 276.00	$ 276.00	$ 276.00
Lab Fees: (varies according to individual class)	$ 525.00	$ 525.00	$ 525.00
Excess Contact Hour Fees: (varies according to individual class)	$ 834.00	$ 834.00	$ 834.00

Additional Expenses:
Uniforms	$ 280.00	$ 280.00	$ 280.00
Knife Set	$ 159.99	$ 159.99	$ 159.99

Total	$ 14,478.99	$ 18,870.99	$ 23,910.99
The above figures are based on 2024-2025 rates and are subject to change. A Resident student is one whose legal residence is in the school District of Clarenceville, Garden City, Livonia, Northville, Plymouth-Canton or parts of Novi. All other students are Non-Residents.

Please Note

Requirements for admission to the Culinary Dietary and Operations Management Baccalaureate Program are subject to change at any time.

Ready to get started! Download the Culinary Dietary and Operations Management Student Checklist to get on track.
Ready to apply? Download the Application Form and schedule a meeting with your Advisor.

Please contact the Admissions and Welcome Center for updates on any applicable changes.

Phone : 734-462-4683

Fax : 734-462-4552

E-mail : admissions@schoolcraft.edu

Web: www.schoolcraft.edu

It is the policy of Schoolcraft College that no person shall, on the basis of race, color, national origin, gender, age, marital status, creed, or handicap, be excluded from participating in, be denied benefits of, or be subjected to discrimination during any program or activity or in employment.