Culinary Arts - Great Lakes Culinary Institute, Certificate of Achievement (Level III)
The Great Lakes Culinary Institute believes in the principle of learning by doing. Extensive hands-on training will give students a competitive advantage in this highly competitive field. This program is designed to provide rigorous and concentrated study for those students who plan careers in the rapidly growing food service industry. The program's main emphasis is to prepare students for entry-level chef and kitchen management positions. Consideration is given to the science and techniques associated with the selection, preparation, and serving of foods to large and small groups while gaining knowledge of environmental stewardship, sustainability, and plant-forward menu product development
Courses
- CUL 102 — Culinary Concepts and Career Management
- CUL 110 — Safety and Sanitation
- CUL 111 — Professional Cookery
- CUL 118 — Intro to Baking and Pastry
- CUL 190 — Culinary Internship
- CUL 201 — Food and Beverage Operations
- CUL 209 — Butchery and Fabrication
- CUL 210 — Nutrition for Culinary Arts
- CUL 211 — Menu Planning and Purchasing
- CUL 213 — World Cuisine
- CUL 215 — Garde Manger
- CUL 219 — Plated Desserts
- CUL 232 — Beverage Management
- CUL 233 — Farm to Table
- CUL 295 — Contemp Cuisine Kitchen Mngmt
- CUL 296 — Contemp Svc Dining Room Mngmt
- ENG 108 — Critical Reading Strategies
- ENG 111 — English Composition
- MTH 100 — Quantitative Literacy
- MTH 111 — Intermediate Algebra
- MTH 120 — Mathematical Explorations
- MTH 131 — Intro to Prob & Stats