Henry Ford College

Culinary Arts

Program Pathways

Hospitality Management and Culinary Arts courses are available day or evening/weekend and students can attend full or part-time. All new students should contact the department for part-time scheduling help at least two weeks prior to the start of the semester.

Hospitality Management

Hospitality Management is a broad career field that includes hotels and hotel services management, restaurant and food services management and culinary and food production management. Students have the opportunity to develop financial management skills and a global perspective in this four-year degree. The program is built on the European model which requires lots of hands-on lab experience and also requires two different co-op (internship) experiences where students work in industry.

For this pathway, choose Bachelor of Science in Culinary Arts, 120 credits and then choose one or more of the following majors.

Hotel and Hotel Services Major

Complete the following group of electives and when the required 71 credits are complete, apply for the Hotel/Restaurant Management Associate’s Degree:

Restaurant Service Major

Complete the following group of electives and when the required 17 credits are complete, apply for the Restaurant Service Certificate:

Culinary Arts Major

ACFEF Accredited Associate Degree and ACF Certified Culinarian are included as 72 of the 120 required credits in the bachelor’s degree.

When the required 72 credits are complete, apply for the Culinary Arts Associate Degree.

Baking and Pastry Major

ACFEF Accredited Associate Degree and ACF Certified Culinarian are included as 72 of the 120 required credits in the bachelor’s degree. When the Culinary Arts AAS and Baking and Pastry Certificate are completed together, the ACF Certified Pastry Culinarian is included.

Complete the following group of electives and when the required 72 credits are complete, apply for the Associate Degree in Culinary Arts and Baking and Pastry Certificate:

Culinary Arts

Culinary Arts is an ACFEF Accredited Associate Degree and ACF Certified Culinarian are included in this exciting hands-on program. Students will have the opportunity to learn about cuisine, menu planning and creating memorable guest experiences.

For this pathway, choose Associate of Applied Science in Culinary Arts, 72 credits and then choose one or more of the following majors.

Restaurant Service Major

Complete the following group of electives and when the required 17 credits are complete, apply for the Restaurant Service Certificate:

Baking and Pastry Major

Complete the Culinary Arts AAS and Baking and Pastry Certificate, and receive the ACF Certified Pastry Culinarian designation.

Complete the following group of electives and when the required 72 credits are complete, apply for the Associate Degree in Culinary Arts and Baking and Pastry Certificate:

Hotel/Restaurant Management

Hotel/Restaurant Management is an associate degree program utilizing instructor certifications and training materials from the American Hotel & Lodging Education Institute. This fast-paced, globally-focused program provides students the opportunity to learn about and practice guest services, hotel operations, marketing and financial management. Hotel services are delivered in a wide variety of travel, tourism and away-from-home venues.

For this pathway, choose Associate of Applied Science in Hotel/Restaurant Management, 71 credits and then choose one of the following majors.

Restaurant Service Major

Complete the following group of electives and when the required 17 credits are complete, apply for the Restaurant Service Certificate:

Culinary Skills Major

The Culinary Skills Certificate is included as 18 of the 71 required credits in the associate degree. When the required 18 credits are complete, apply for the Culinary Skills Certificate.:

Culinary Skills

Courses in this one year certificate provide opportunities for students to learn how to safely handle food and work in a professional kitchen. Knife skills, ingredient identification, cooking and baking skills, and teamwork are the primary areas of focus.

For this pathway, choose Culinary Skills Certificate, 18 credits.

All credits in this certificate may be applied toward an Associate Degree in Culinary Arts, an Associate’s Degree in Hotel/Restaurant Management, and the Bachelor of Science Degree. Continue on to earn an Associate’s Degree in Culinary Arts and when the required 72 credits are completed receive the ACF Certified Culinarian Designation.

Baking and Pastry

Courses in this one year certificate provide opportunities for students to learn how to safely handle food and work in a commercial bake shop or bakery cafe. Knife skills, cooking and baking skills, and teamwork are the primary areas of focus along with advanced baking and pastry skills.

For this pathway, choose Baking and Pastry Certificate, 30 credits.

All credits in this certificate may be applied toward an Associate Degree in Culinary Arts with a major in Baking and Pastry. When the required 72 credits are completed in conjunction with the Baking and Pastry Certificate, receive the ACF Certified Pastry Culinarian designation.