Do you love to cook and receive instant appreciation and genuine reactions from your guests? Will you lead the industry with the best sustainable practices, the next trend in cuisine or the steadiness of a businessperson? As a chef, how will you compete in this fast-paced career? As a restaurateur, caterer, executive, or educator?
Begin your journey or energize your career with a Culinary Arts credential from HFC and get on track to cook and serve the food and beverages that customers want. As a cook, sous chef, or executive chef, you have the opportunity to use your energy, attention to detail and artistry in places like hotels, restaurants, bistros, casinos, resorts and catering venues. At HFC, you will have the opportunity to:
- Create classic and contemporary dishes and meals in our production-based hands-on classes starting in your first semester;
- Learn the basics of baking, nutrition, menu development, food safety, and cost control;
- Develop business and communications skills by participating in the operations of a full-service restaurant, quick service café, and campus catering operations;
- Prepare appetizers and entrees including steaks, poultry, fresh fish, pasta and salads for the Fifty-One-O-One student-run restaurant, Culinary Wellness cafe and special events; and
- Gain on-the-job experience and put your knowledge into action with a paid internship at one of many local employers including gourmet markets, restaurants, hotels, hospitals, schools, and catering venues.
It provides opportunities for students to build character, leadership, and technical skills that are necessary for success in the global industry of hospitality and tourism. For a four-year degree in Hospitality Management, continue in Henry Ford College's Bachelor of Science in Culinary Arts degree.
Program Learning Outcomes
Upon successful completion of this program, students should be able to:
- Execute a menu from start to finish in compliance with ACF category F and G standards for edible hot and cold food.
- Relate restaurant operations and scenarios to FDRP standards and procedures.
- Based on MLCC and MRA standards, assess when and how beer, wine, and spirits are served in a licensed establishment
- Based on NRA standards, decide how to handle various types of food in order to prevent foodborne illness.
- Incorporate professional work behaviors to complete 300 hours of supervised internship.
- Organize examples of various segments (Non-Commercial, Lodging, Sports & Leisure, Restaurant, Casino) and job opportunities in the Hospitality Industry.
Coupled with diverse line level work experience, the student completing this degree may want to consider entry-level supervisory or management position in these areas:
- Full-Service Hotels
- Resort and Travel Destinations
- Fine Dining Restaurants
- Health Care Services
- College and University Dining
- Conference Centers
- Food Sales and Marketing
- School Food Service
- Casual Dining Restaurants
- Sports, Leisure, and Event Services
The Culinary Arts Associate in Applied Science is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The department has also earned the Exemplary Program Award symbolizing the highest educational standards recognized by the ACFEFAC. The award is presented to programs that have proven consistent compliance with all ACFEFAC accreditation requirements, along with excellent management of the program. ACFEFAC is recognized by the Council on Higher Education Accreditation (CHEA).
Instructors receive training and certifications from the American Hotel & Lodging Educational Institute, The National Restaurant Association Educational Foundation, the Federation of Dining Room Professionals and the American Culinary Federation.