Suggested GRCC Program:
Associate in Applied Arts and Sciences
Please note: The Culinary Arts program is considering prerequisites to its classes which are not reflected in this edition of the catalog.
As a result of more people eating away from their homes and increased demand for institutional food service, the need for qualified cooks and chefs has increased. Job opportunities for trained cooks and chefs are expected to be very good in the years ahead.
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. Students operate an open-to-the-public restaurant, The Heritage. The curriculum also includes lecture courses in nutrition, sanitation, purchasing, and personnel management.
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 cutlery kits.
New students may enter the Culinary Arts program in either September or January of any year.
Graduates of this program are prepared to accept jobs as cooks and chefs in fine restaurants, hotels, resorts and institutions. The work is demanding, often requiring long hours at odd times, but offers many rewards. Promotions are often rapid and salaries are often high for capable and energetic employees.
This program is articulated with baccalaureate programs at Ferris State University and Grand Valley State University. Students interested in transferring to either of these colleges following completion of their work at GRCC should consult the transfer institution before selecting courses for their 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.