We all get to eat a meal or two no matter how busy our schedules are but generally we don’t tend to think too long on the individual who made the food, we may take our time to select the place we would love to get our meals from but not so much time on the chef. They tend to take a backstage role or being in the kitchen and not out in the open like the wait staff so they don’t receive the acknowledgement they genuinely deserve for a job well done.
That their job is to to make tasty meals and not to be seen doesn’t mean it’s a trivial role. The steps required to be a chef is not only to love cooking, baking or food in general, it is a trying process and we are here to offer some help on your path to becoming a chef. Now that you have chosen a career in culinary, we are here to show you the best schools to starting looking at for enrollment especially for those who would love to school in Michigan.
The competitive nature of the job makes employers look for professionals with top-notch skills and abilities for the job. This is why it is best to go with the best schools because their graduates have been proven to be excellent at their jobs.
Here is the list of the best culinary schools to help you jumpstart your culinary career:
The Culinary Institute of Michigan (Baker College)
This institute kick-started in 1997 and is a division of Baker College. The college is accredited by the American Culinary Federation and offers Certificate and Associates Degree in Baking & Pastry, Associates Degree in Culinary Arts and an Associates Degree in Food & Beverage Management. It has a hands-on method of teaching its students which results in them working in the campus restaurant named Courses. They are exposed to state of the art equipment and graduate with exemplary skills and status.
Secchia Institute for Culinary Education (Grand Rapids Community College)
This is a part of Grand Rapids Community College, its accredited by the American Culinary Federation. It is an award winning school and offers degrees in Culinary Arts, Culinary Management, Baking and Pastry, Craft Brewing and Hospitality Management and sweetened the deal with certificates in becoming a personal chef. They have student operated facilities in the school for the different areas of student specialisation which gives them opportunity to gain experience and polish their skills.
Henry Ford College
This is located in Dearborn and has 6 culinary labs for the students, it’s own computer lab and culinary video production studio. It is a progressive Scotland uses the hands-on approach because along the way you would take s course in garden maintenance and get to produce your own vegetables and flowers. It offers degrees and associate degrees in culinary arts, Culinary Arts Supervision, Hospitality Professional Management, Hospitality Service Career, Hotel/Restaurant Management and culinary skills. The students are taught to develop business communication skills by participating in restaurant school.
Great Lakes Culinary Institute (Northwestern Michigan College)
It is accredited by the American Culinary Federation and their associate program has received e exemplary status. It takes the hands-on approach to learning and has 5 culinary laboratories and s student operated restaurant called Lobdell’s. It offers degrees and associate degrees in Culinary Arts, Baking and applied sciences. It is one of the best and is passionate about equipping it’s students with the necessary skills to excel in the culinary field.
Macomb Community College
This school is accredited by the American Culinary Federation and the National Restaurant Association. Graduates from here are prepared for thriving in their careers. Their course work includes Nutritional cooking, catering, menu planning. They are optioned to work in student run cafeteria in the school.
Dorsey Culinary Academy
It is an accredited school and has 2 campuses in Michigan. It exposes it students to top notch training with its hands-on approach and has the latest kitchen equipments. It awards diploms in Culinary Arts. Course work covers these areas; food preparation, sanitation, menu planning, and kitchen management. Along the journey to the Diploma, students take courses like baking, butchering, healthy cooking, and nutrition as part of the program and have to undergo externship before they can graduate, this boosts their experience and skills.
This is located in Livonia, Michigan. It has the reputation for making sure students have the necessary attention they need because of their student-to-faculty ratio of 16:1. During the course student are allowed to make and serve meals at the American Harvest Restaurant for a more hands-on approach. They are also allowed to work in the student-operated restaurant in the college. They award students Bachelor and Associate degrees in culinary arts. They are prepared for advanced careers as chefs or managers.
Lansing Community College
This college offers practical cooking classes for all levels of students from beginners to professionals. They offer programs in food service, hotel/ food Management. They have small class sizes to give a more personal approach to reaching their students. They have a futuristic kitchen and cookware as part of their package to enable students work better. They have popular events they host in the community like client entertaining, team building and others.
Oakland Community College
This college awards certificate at the end of the program based on a students overall performance. It is located in Bloomfield hills, it is accredited by the American Culinary Federation. They offer degrees in Culinary Arts, Baking and Pastry Arts and Hotel Management. Students are exposed to practical classes on international, classical and contemporary cuisines. They also learn how to polish their individual skills. The school hosts a nationally recognized culinary competition.
Washtenaw Community College
This course can be completed after 31 credits. It is located in Ann Arbor and offers certificates on Culinary Skills and operations. They offer student the opportunity to earn various credentials along the way to support their own certificate. The student-to-faculty ratio makes it possible for their student’s to have the necessary attention required to succeed. The program offers the students insight into classical and modern cuisines and are done in modern kitchens.