Culinary Skills & Management

Culinary Skills

Please Note: Our Culinary Skills & Management Program is currently under review/revision and is not accepting new students for 2019-20 academic year. New course requirements will be available in the Fall of 2020.

The culinary skills and management certificate program is designed to prepare students for careers in the food service industry. New labor market projections indicate that opportunities for trained cooks and chefs are expected to increase in the years ahead. New students in the culinary skills and management program take college courses to gain knowledge and skills in cooking and restaurant operation. They receive hands-on experience operating the Cuisine 1300 Restaurant located on the MCCC campus and also gain experience in banquet operations, catering and kitchen management. The work is demanding and the hours are long; however, job security, promotions and good salaries reward the energetic worker. 

Students are required to purchase their own uniforms, knives, tools and books. There will be additional expenses for participation in required field trips. It is recommended that students have food service experience prior to enrollment in the program at MCCC. 

Students are required to take the culinary skills and management courses in the order listed; however, the remaining courses required for the associate of applied science degree may be selected in accordance with the college schedule and advisor recommendations. 

Students are required to successfully complete CSM 111 (Food Sanitation) before they may enroll in CSM 101A-D (Food Preparation I courses). CSM 111 (Food Sanitation) is offered in the six- week Summer Session immediately preceding Fall Semester.

Career Opportunities

Students completing this program are prepared to accept jobs as cooks and chefs in:

  • Catering and mobile food service enterprises 
  • Fine dining restaurants 
  • Food service management and distribution 
  • Hospitals and health care facilities 
  • Resorts, hotels and casinos 
  • Vending

Monroe County Community College is proud to have been nominated as an official “Showcase Site” for the Restaurant Manager POS System, a POS solution that has helped us improve customer service and streamline our management practices.Get more information on the Restaurant Manager POS System (and the benefits it brings to restaurants like ours) by contacting:

PONTIAC BUSINESS SYSTEMS (248-338-9801) 476 W Huron Pontiac MI 48341,

Culinary Skills And Management – Associate Of Applied Science & Certificate

Program Learning Outcomes:

  1. Demonstrate a broad understanding of global styles of food preparation within a commercial kitchen setting.
  2. Prepare and demonstrate understanding of the menu and its significance in food service.
  3. Demonstrate understanding of food sanitation and apply to Federal Standards.
  4. Demonstrate understanding of various cooking techniques and procedures available in commercial kitchens.
  5. Accurately weigh, measure, and convert quantities and amounts within recipes.
  6. Prepare assorted breads, pastries, desserts, appetizers, soups and entrees.
  7. Demonstrate understanding of beverage service in the hospitality industry.
  8. Demonstrate understanding of sauce and condiment application.
  9. Demonstrate understanding of garnishing used in contemporary food preparation.
  10. Skillfully function in the role of server and understand appropriate types of tableservice.
  11. Demonstrate food service management techniques including cost and portion control in a global diverse food service industry.
  12. Demonstrate understanding of current trends in Food Service industry.
  13. Demonstrate professionalism and commitment to the Food Service industry.

Culinary Skills & Management Contact Information

Kevin Thomas

Instructor of Culinary Skills & Management
Phone Icon (734) 384-4150
Building / Office IconA-138

Vicki LaValle

Culinary Arts Technician
Phone Icon (734) 384-4151
Building / Office IconA-138