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:
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:
Resort and Travel Destinations
Fine Dining Restaurants
Health Care Services
College and University Dining
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.
Additional Program Requirements
Official HFC chef's uniform required to be purchased prior to beginning classes for culinary lab courses - contact department on the 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.
2020-2021 Tuition Information
Tuition Per Credit Hour
Level 100 & 200
Level 300 & 400
Out of District
Out of State