Culinary Arts - Great Lakes Culinary Institute, Maritime Certificate (Level II)
This certificate is a two-year culinary arts certificate with a maritime emphasis, meeting the needs of students who want just enough skills to get out into the maritime culinary industry while incurring a minimal amount of debt. Students in this “Fall start only” program will take culinary courses offering foundational theory and practical applications of savory cooking, butchery, baking, sanitation, nutrition, food and beverage operations, and menu planning. They will apply for and earn their TWIC (Transportation Worker Identification Card) and MMC (Merchant Mariners Credentials) while in the program.
Courses
- CUL 102 — Culinary Concepts and Career Management
- CUL 110 — Safety and Sanitation
- CUL 111 — Professional Cookery
- CUL 118 — Intro to Baking and Pastry
- CUL 191 — Culinary Maritime Internship I - Training Ship
- CUL 193 — Culinary Maritime Internship II - Commercial Vessel
- CUL 201 — Food and Beverage Operations
- CUL 208 — Galley Cooking
- CUL 209 — Butchery and Fabrication
- CUL 210 — Nutrition for Culinary Arts
- CUL 211 — Menu Planning and Purchasing
- CUL 213 — World Cuisine
- CUL 215 — Garde Manger
- ENG 108 — Critical Reading Strategies
- ENG 111 — English Composition
- MTH 100 — Quantitative Literacy
- MTH 111 — Intermediate Algebra
- MTH 120 — Mathematical Explorations
- MTH 131 — Intro to Prob & Stats