Culinary Arts (AAS)

Culinary Arts Program Information

Associate of Applied Science

Chefs and head cooks combine their culinary arts knowledge and food presentation ideas with strong business and management skills. In addition to preparing food, they develop recipes and menus; supervise, hire and train kitchen staff; review and maintain food and supply inventories; and ensure operations run efficiently and profitably.

The culinary arts associate degree program at the Baker College Culinary Institute of Michigan has received accreditation with exemplary status by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

This accomplishment puts the CIM in the spotlight as one of finest ACF accredited culinary programs in the United States. Our students can be assured that our faculty, curriculum, teaching methods, and facility have been found to be exceptional by the ACFEFAC.

Additional Program Information

Culinary Arts (AAS) Program

Select an item below for more information.

Program Handbook

Must be able to lift fifty pounds.

Must be able to stand working for extended periods of time.

Program Mission & Outcomes

CIM Programs Mission Statement:

Intense, rigorous, industry relevant curriculum that pairs high frequency and repetition of practical skill development with sound fiscal discipline stressing situational leadership, sense of urgency and uncompromising customer service.

Culinary Arts Program Description:

Chefs and head cooks combine their culinary arts knowledge and food presentation ideas with strong business and management skills. In addition to preparing food, they develop recipes and menus; supervise, hire and train kitchen staff; review and maintain food and supply inventories; and ensure operations run efficiently and profitably.

Culinary Institute of Michigan
PROGRAM OUTCOMES
Associate of Applied Science: Culinary Arts

Prepared for an entry level position in the field of culinary arts.
Utilize knowledge of kitchen safety and equipment while preparing different types of food.
Apply a variety of cooking methods in areas of dry heat cooking, moist heat cooking, and combination cooking.
Apply a variety of cooking principles and methods to a specific production.
Demonstrate basic fundamentals of sanitation and nutrition as they apply to the foodservice industry.
Construct safe, legal and effective beverage service and management.
Utilize basic principles of baking.
Model proper table side service.
Demonstrate a high standard of quality and detail in culinary arts.
Utilize knowledge of catering and banquet, planning organization, preparation, and service.
Demonstrate basic understanding of acceptable industry best practice standards of green initiatives, sustainability, and energy conservation.
Demonstrate ethical behavior in the professional work environment.