Culinary Arts - Great Lakes Culinary Institute, Maritime Certificate (Level I)

Certificate Requirements

Course Title Credits
CUL 102Cul. Concepts & Career Mgmt2
CUL 110Safety and Sanitation2
CUL 111Professional Cookery5
CUL 118Intro to Baking and Pastry3
CUL 201Food & Beverage Operations3
CUL 191Culinary Maritime Internship2
CUL 209Butchery and Fabrication2
CUL 210Nutrition for Culinary Arts2
CUL 211Menu Planning and Purchasing3
CUL 208Galley Cooking4
Total Credits28
Plan of Study Grid
Year 1
CUL 111 Professional Cookery (Lab) 5
CUL 110 Safety and Sanitation 1 2
CUL 102 Culinary Concepts and Career Management 2
CUL 118 Intro to Baking and Pastry (Lab) 2 3
CUL 211 Menu Planning and Purchasing 3
CUL 208 Galley Cooking (Lab) 4
CUL 201 Food and Beverage Operations 2 3
CUL 209 Butchery and Fabrication (Lab) 1 2
CUL 210 Nutrition for Culinary Arts 1 2
CUL 191 Culinary Maritime Internship 2
 Total Credits28

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


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