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Culinary Studies Institute/Oakland Community College
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Website
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www.oaklandcc.edu/culinary
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Year Established
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1978
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Program Description
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2-yr AAS program in Culinary Arts, Food Service Mgmt, Hotel Mgmt, Chef Apprentice; Pastry Arts certificate
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Group Size or S:T Ratio
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12:1
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Program Focus
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Confectionery, Healthy Veg, Wine, Italian, Baking
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Faculty
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8 full-time, 6 part-time. Includes Chairperson Kevin Enright, CEC, CCE, AAC; Program Coordinator Susan Baier FMP; Roger Holden CEPC, CCE; Doug Ganhs, CEC; Dan Rowlson, RD, CCE; Darlene Levinson, FMP; Chris Galli, CEPC; Robert Zemke, RD.
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Costs
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In-county $55/cr-hr, out-of-county $94/cr-hr, out-of-state $131/cr-hr. Lab fee ~$50-$100/course.
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U.S. Locations
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Farmington Hills, Michigan
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Months
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January, February, March, April, May, June, September, October, November, December
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Contact
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Susan Baier
Program Coordinator
Oakland Community College
Culinary Studies Institute, 27055 Orchard Lake Rd.
Farmington Hills, MI 48334
United States
Phone: 248-522-3701
Fax: 248-522-3706
E-Mail:
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