Culinary Arts - Great Lakes Culinary Institute, Certificate of Achievement (Level III)
NMC Code 029
This program is designed to provide rigorous and concentrated study for those students who plan to enter the culinary industry. GLCI Certificate students receive practical training in all aspects of commercial food preparation and presentation. The program includes laboratory courses in classical and American regional cookery, baking and, in our teaching restaurant, Lobdell’s, dining room service restaurant operations. The curriculum also includes lecture courses in nutrition, sanitation, purchasing, and management. Graduates of this program are prepared to accept jobs as prep cooks and line cooks in fine restaurants, hotels, resorts and institutions. Promotions are often rapid and salaries are often high for talented and enthusiastic people. The Great Lakes Culinary Institute is accredited by the American Culinary Federation.
See note under AAS degree for admission requirements.
Certificate Requirements
| Course | Title | Credits |
|---|---|---|
| CUL 101 | Today's Hospitality Industry | 3 |
| CUL 110 | Safety and Sanitation | 2 |
| CUL 111 | Professional Cookery | 5 |
| CUL 118 | Introduction to Baking | 4 |
| CUL 190 | Culinary Internship | 2 |
| CUL 210 | Nutrition for Culinary Arts | 2 |
| CUL 211 | Menu Planning and Purchasing | 3 |
| CUL 213 | World Cuisine | 5 |
| CUL 215 | Garde Manger | 4 |
| CUL 217 | Kitchen and Dining Room Mgmt | 3 |
| CUL 218 | Advanced Baking | 4 |
| CUL 295 | Contemp Cuisine Kitchen Mngmt | 6 |
| CUL 296 | Contemp Svc Dining Room Mngmt | 6 |
| Total Credits | 49 | |
| Year 1 | ||
|---|---|---|
| Fall | Credits | |
| CUL 101 | Today's Hospitality Industry | 3 |
| CUL 110 | Safety and Sanitation | 2 |
| CUL 111 | Professional Cookery | 5 |
| CUL 118 | Introduction to Baking | 4 |
| Credits | 14 | |
| Spring | ||
| CUL 211 | Menu Planning and Purchasing | 3 |
| CUL 213 | World Cuisine | 5 |
| CUL 217 | Kitchen and Dining Room Mgmt | 3 |
| Credits | 11 | |
| Summer | ||
| CUL 190 | Culinary Internship | 2 |
| Credits | 2 | |
| Year 2 | ||
| Fall | ||
| CUL 210 | Nutrition for Culinary Arts | 2 |
| CUL 215 | Garde Manger | 4 |
| CUL 218 | Advanced Baking | 4 |
| Credits | 10 | |
| Spring | ||
| CUL 295 | Contemp Cuisine Kitchen Mngmt | 6 |
| CUL 296 | Contemp Svc Dining Room Mngmt | 6 |
| Credits | 12 | |
| Total Credits | 49 | |
Program Notes
Placement into college level English & MTH 23 Beginning Algebra are required for many culinary classes. 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.
Completion of this certificate may lead to an AAS degree in Culinary Arts by taking additional courses. See an advisor for details.