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Guide to Culinary Arts Programs & Career Cooking Schools

Culinary Studies Institute/Oakland Community College in Farmington Hills, Michigan
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Baker College Culinary Arts Return to search results Grand Rapids Community College's Secchia Institute for Culinary Education
 
Culinary Studies Institute/Oakland Community College
       
Website www.oaklandcc.edu/culinary
Year Established 1978
Program Description 2-yr AAS program in Culinary Arts, Food Service Mgmt, Hotel Mgmt, Chef Apprentice; Pastry Arts certificate
Group Size or S:T Ratio 12:1
Program Focus Confectionery, Healthy Veg, Wine, Italian, Baking
Faculty 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.
Costs In-county $55/cr-hr, out-of-county $94/cr-hr, out-of-state $131/cr-hr. Lab fee ~$50-$100/course.
U.S. Locations Farmington Hills, Michigan
Months January, February, March, April, May, June, September, October, November, December
Contact 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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Boston University's Culinary Arts Program
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.

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