Culinary Arts - Great Lakes Culinary Institute, Certificate of Achievement (Level III)

NMC Program Code 029 ( CA Cul 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 foodservice 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 Certificate 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. Completion of this certificate may lead to an AAS degree in Culinary Arts by taking additional courses. See an advisor for details.
certificate requirements
Course | Title | Credits |
---|---|---|
CUL 102 | Culinary Concepts and Career Management | 2 |
CUL 110 | Safety and Sanitation | 2 |
CUL 111 | Professional Cookery | 5 |
CUL 118 | Intro to Baking and Pastry | 3 |
CUL 190 | Culinary Internship | 2 |
CUL 201 | Food and Beverage Operations | 3 |
CUL 209 | Butchery and Fabrication | 2 |
CUL 210 | Nutrition for Culinary Arts | 2 |
CUL 211 | Menu Planning and Purchasing | 3 |
CUL 213 | World Cuisine | 5 |
CUL 215 | Garde Manger | 3 |
CUL 219 | Plated Desserts | 3 |
CUL 232 | Beverage Management | 2 |
CUL 233 | Farm to Table | 3 |
CUL 295 | Contemp Cuisine Kitchen Mngmt | 4 |
CUL 296 | Contemp Svc Dining Room Mngmt | 4 |
Total Credits | 48 |
Year 1 | ||
---|---|---|
Fall | Credits | |
CUL 111 | Professional Cookery | 5 |
CUL 110 | Safety and Sanitation 1 | 2 |
CUL 102 | Culinary Concepts and Career Management 1 | 2 |
CUL 118 | Intro to Baking and Pastry 2 | 3 |
Credits | 12 | |
Spring | ||
CUL 213 | World Cuisine | 5 |
CUL 201 | Food and Beverage Operations 1 | 3 |
CUL 209 | Butchery and Fabrication 2 | 2 |
CUL 210 | Nutrition for Culinary Arts 2 | 2 |
Credits | 12 | |
Summer | ||
CUL 190 | Culinary Internship | 2 |
Credits | 2 | |
Year 2 | ||
Fall | ||
CUL 219 | Plated Desserts 1 | 3 |
CUL 233 | Farm to Table 1 | 3 |
CUL 215 | Garde Manger 2 | 3 |
CUL 232 | Beverage Management 2 | 2 |
Credits | 11 | |
Spring | ||
CUL 211 | Menu Planning and Purchasing | 3 |
CUL 295 | Contemp Cuisine Kitchen Mngmt | 4 |
CUL 296 | Contemp Svc Dining Room Mngmt | 4 |
Credits | 11 | |
Total Credits | 48 |
- 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.