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Grand Rapids Community College (Secchia Institute for Culinary Education)

As a result of more people eating away from their homes, and increases in institutional food service, the need for qualified cooks and chefs may become critical.

Job opportunities for trained cooks and chefs are expected to be very good in the years ahead.

Students in GRCC's Culinary Arts program take appropriate college courses and actually operate a public restaurant -"The Heritage"- located on the GRCC campus in the Applied Technology Center. They also gain practical experience in banquet service and catering.

Graduates of this program are prepared to accept jobs as cooks and chefs in fine restaurants, hotels, motels, resorts and institutions. The work is demanding, often requiring long hours at odd times, but the rewards are there. Promotions are often rapid and salaries are often high for capable and energetic workers.

The Culinary Arts program - like the industry itself - demands dedication and hard work. It requires about 35 hours of class time per week. Students in Culinary Arts are expected to provide their own uniforms and knife sets.

New students may enter the Culinary Arts program in either September or January of any year.
This program is articulated with baccalaureate programs at Ferris State University and Grand Valley State University. Ferris State University, however, imposes special requirements for courses taken at GRCC. Students interested in transferring to either of these colleges following completion of their work at GRCC should consult the Program Director before selecting their courses for the first semester at GRCC. The following scheme is presented as a guide only. Courses may be taken in any order, as long as all requirements (including prerequisites) are met.

Culinary Arts students receive extensive practical training in all aspects of commercial food preparation and presentation. The program includes laboratory courses in dining room service, baking and patisserie, catering and banquet organization, classical and American regional cookery and restaurant operations. The curriculum also includes lecture courses in nutrition, sanitation, purchasing, and personnel management.

School name:Grand Rapids Community CollegeSecchia Institute for Culinary Education
Address:143 Bostwick Avenue
Zip & city:Michigan 49503 Michigan
Phone: 616-234-4000

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