|
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: CulinaryStudies@oaklandcc.edu
|
|
|
