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Culinary Management Associate in Applied Science

By completing the 60-credit program in Culinary Management, you may apply for an Associate in Applied Science degree.

General Education Requirements Credit Hours
Communication 215, Professional Communications 3
English 101, English Composition 3
Humanities/Fine Arts 3
Mathematics 122, Intermediate Algebra, or Mathematics 123, Quantitative Reasoning 4
Natural Sciences 4
Social Science 3

 

Major Requirements Credit Hours
Business 101, Business Accounting I or *Business 201, Principles of Accounting I (4 Credits) 3
Business 130, Professionalism in the Workplace 1
Culinary Management 120, Professional Cooking I 3
Culinary Management 163, Sustainable Cooking Practices 3
Culinary Management 200, Culinary Management Internship 3
Culinary Management 210, Café and Restaurant Operations 3
Culinary Management 220, Professional Cooking II 3
Culinary Management 280, Garde Manger 3
Culinary Management 285, Fundamentals of Baking 3
Culinary Management 286, Advanced Pastry Techniques 3
Culinary Management 290, Food Technology 3
Hospitality 110, Sanitation 3
Hospitality 111, Responsible Beverage Service 3
Hospitality 130, Table Service 3
Hospitality 153, Nutrition 3
Hospitality 252, Supervisory Skills & Human Relations 3
Hospitality 254, Hospitality Cost Control Systems 3

*Transferring students are encouraged to take Business 201

 

If you are planning to transfer to a four-year college or university, you should become familiar with your chosen school’s requirements. See your Academic Advisor for assistance in developing your Student Education Plan (SEP) or visit www.lakemichigancollege.edu/transfer.

Faculty, Culinary Management

A Certified Executive Pastry Chef by the American Culinary Federation and member with more than 20 years of experience in

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Faculty, Hospitality Management

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Once you've explored the site, just 5 more steps to become a student

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