Grand Rapids Community College's Secchia Institute for Culinary Education
A Leader in Culinary Education
Culinary Arts Culinary Management Baking & Pastry Arts
Our Philosophy of Occupational Education is to combine our extensive, professional experiences in the industry with solid teaching skills. We give our students the diverse knowledge and hands-on experience they need to succeed in Culinary Arts.
When comparing GRCC's Secchia Institute for Culinary Education (formerly Hospitality Education Department) to other schools, you will find ours to be among the best.
We are...."Your PASSPORT to a WORLD of CULINARY EXPERIENCES"
• We start with a cadre of Nationally Prominent, Certified, Professional Chef Educators from all over the world.
• CULINARY ARTS. CULINARY MANAGEMENT. BAKING & PASTRY ARTS. All of our programs are accredited by the American Culinary Federation Foundation Accrediting Commission. We are the only program in the nation to have received the ACFF 7-year accreditation three times in a row.
• We offer a paid, cooperative education work experience and have articulation agreements with Baccalaureate Programs.
• We have world-class instructional kitchens, specialty kitchens, bakeries and dining rooms.
• Students operate the open-to-the-public "Heritage" 140-seat fine dining restaurant and "Art & Bev's" retail deli-bakery..
• Low 18:1 student to chef/professor ratio..
• Student memberships available to International Food Services Executives Association and the American Culinary Federation.
• Student opportunities to compete in a variety of culinary competitions.
• Student opportunities to participate in annual National and International Food and Wine Study tours.
• We are National host for the International Tasters Guild Wine Judging event.
AAAS degree in Culinary Arts & AAAS degree in Culinary Managment, certificate in Baking & Pastry Arts.
Group Size or S:T Ratio
18:1
Program Focus
Baking/Pastry, Confectionery, Far East, French, Healthy Veg, Italian, Wine
Faculty
12 full-time, 12 part-time. Qualifications are an equivalent of a bachelor's degree & minimum 6 yrs industry experience in management. Most have master's degrees or are master chefs
January, February, March, April, May, September, October, November, December
Contact
Marcia Arp Grand Rapids Community College Secchia Institute for Culinary Education
151 Fountain, N.E.
Grand Rapids, MI 49503-3263
United States
Phone: 616-234-3690
Fax: 616-234-3698
E-Mail:
