Description

The Associate in Applied Science in Culinary Arts 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:

  1. Execute a menu from start to finish in compliance with ACF category F and G standards for edible hot and cold food.
  2. Relate restaurant operations and scenarios to FDRP standards and procedures.
  3. Based on MLCC and MRA standards, assess when and how beer, wine and spirits are served in a licensed establishment
  4. Based on NRA standards, decide how to handle various types of food in order to prevent foodborne illness.
  5. Incorporate professional work behaviors to complete 300 hours of supervised internship.
  6. Organize examples of various segments (Non-Commercial, Lodging, Sports & Leisure, Restaurant, Casino) and job opportunities in the Hospitality Industry.

Career Opportunities

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
  • Casinos
  • Conference Centers
  • Food Sales and Marketing
  • School Food Service
  • Catering
  • Casual Dining Restaurants
  • Sports, Leisure, and Event Services

Accreditation

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 lnstitute, The National Restaurant Association Educational Foundation, the Federation of Dining Room Professionals and the American Culinary Federation.

Additional Program Requirements

Official HFC chef's uniform required to be purchased prior to beginning classes for culinary lab courses - contact department on process to order uniforms. Visit the Hospitality Department in M-163 in the Culinary Arts & Student Center building, or online at https://culinary.hfcc.edu/ for uniform ordering information.

Current Tuition Information

Tuition Per Credit Hour

In District

Level 100 & 200

$99

Effective Fall 2019

$101.50

Level 300 & 400

$200

Out of District $172 $177 $265
Out of State $250 $257 $350
International Students $250 $257 $350
Program taught in:
  • English

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Last updated September 16, 2019
This course is Campus based
Start Date
Jan 13, 2020
May 12, 2020
Duration
2 years
Full-time
Price
- For more information about tuition, please check course description.
Deadline
By locations
By date
Start Date
Jan 13, 2020
End Date
Aug 2022
Application deadline
Start Date
May 12, 2020
End Date
Aug 2022
Application deadline

Jan 13, 2020

Location
Application deadline
End Date
Aug 2022

May 12, 2020

Location
Application deadline
End Date
Aug 2022