Culinary Arts Program Information
Associate of Applied Science
Chefs and head cooks combine their culinary arts knowledge and food presentation ideas with strong business and management skills. In addition to preparing food, they develop recipes and menus; supervise, hire and train kitchen staff; review and maintain food and supply inventories; and ensure operations run efficiently and profitably.
The culinary arts associate degree program at the Baker College Culinary Institute of Michigan has received accreditation with exemplary status by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
This accomplishment puts the CIM in the spotlight as one of finest ACF accredited culinary programs in the United States. Our students can be assured that our faculty, curriculum, teaching methods, and facility have been found to be exceptional by the ACFEFAC.