NMC Code 109 (Culinary)

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.

The Great Lakes Culinary Institute is located on NMC's Great Lakes Campus. It comprises five culinary labs: a bakery, introductory and food skills kitchen, an advanced cooking kitchen, a garde manger kitchen, and Lobdell's, a 90-seat training restaurant. Upon graduation, students will have a combination of knowledge, skills, and work experience and be prepared to accept jobs as prep cooks, line cooks, and entry-level chef positions in restaurants, hotels, resorts, cruise lines, maritime vessels, and institutions.

This program is accredited by the American Culinary Federation Educational Foundation.

Note: Admission to the Culinary Arts AAS program requires placement into MTH 111/11, MTH 120/20, or MTH 131/31 or higher OR completion of MTH100 with a 2.0 and placement into ENG 99 Intro to College Writing/ENG 108 Critical Reading Strategies or higher.

Program Note: GLCI Lab Courses require work outside of regular class hours. 

Major Requirements

¹

Placement into MTH 111 Intermediate Algebra/MTH 011, MTH 120 Mathematical Explorations/MTH 020, MTH 131 Intro to Prob & Stats/MTH 031 or higher, or completion of MTH 100 Quantitative Literacy with a 2.0 or better.

¹

These courses are offered during Session A which runs from weeks 1-8.

²

These courses are offered during Session B which runs from weeks 9-16.

Program Notes

Placement into ENG 99 Intro to College Writing/ENG 108 Critical Reading Strategies or higher and placement into MTH 111 Intermediate Algebra/MTH 011, MTH 120 Mathematical Explorations/MTH 020, MTH 131 Intro to Prob & Stats/MTH 031 or higher, or completion of MTH 100 Quantitative Literacy with a 2.0 or better.

Additional coursework may be required so that students are prepared to be successful in culinary courses.

GLCI lab courses require work outside of regular class hours.