Grand Rapids Community College Hospitality Education Department Grand Rapids, Michigan
General Information
Public, coeducational, two-year college. Urban campus. Founded in 1914. Accredited by North Central Association of Colleges and Schools.
Program Information
Offered since 1980. Accredited by American Culinary Federation Accrediting Commission, American Culinary Federation. Program calendar is divided into semesters. 12-month certificate in baking and pastry arts. 21-month associate degree in culinary arts. 21-month associate degree in culinary management.
Program Affiliation
American Culinary Federation; American Institute of Baking; American Vegan Society; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; Foodservice Educators Network International; International Food Service Executives Association; National Restaurant Association; National Restaurant Association Educational Foundation; North American Vegetarian Society; Retailer’s Bakery Association; Society of Wine Educators; Tasters Guild International.
Areas of Study
Baking; beverage management; buffet catering; cake decorating; confectionery show pieces; controlling costs in food service; culinary skill development; deli-bakery operations; food preparation; food purchasing; food service math; garde-manger; ice carving; international cuisine; introduction to food service; kitchen management; management and human resources; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; table service; vegetarian and vegan cooking; wines and spirits.
Facilities
3 bake shops; cafeteria; catering service; 3 classrooms; coffee shop; computer laboratory; 2 demonstration laboratories; 3 food production kitchens; garden; 3 gourmet dining rooms; learning resource center; 3 lecture rooms; library; public restaurant; snack shop; student lounge; 6 teaching kitchens; 6 banquet rooms; beverage lab; wine education classroom.
Student Profile
495 total: 300 full-time; 195 part-time. 352 are under 25 years old; 118 are between 25 and 44 years old; 25 are over 44 years old.
Faculty
22 total: 12 full-time; 10 part-time. 17 are industry professionals; 2 are master chefs; 2 are culinary-certified teachers. Prominent faculty: Robert Garlough; Jim Muth; Angus Campbell; Randy Sahajdack. Faculty-student ratio: 1:18.
Special Programs
International exchange program, international culinary study tours, culinary competition.
Typical Expenses
Application fee: $20. In-state tuition: $73.50 per contact hour full-time (in district), $73.50 per contact hour part-time (in district), $142 per contact hour full-time (out-of-district), $142 per contact hour part-time (out-of-district). Out-of-state tuition: $202 per contact hour full-time, $202 per contact hour part-time. Program-related fees include $260 for knife kit; $300 for uniforms; $1000 for textbooks.
Financial Aid
In 2005, 19 scholarships were awarded (average award was $1000). Employment placement assistance is available. Employment opportunities within the program are available.
Housing
Average off-campus housing cost per month: $400.
Application Information
Students may begin participation in January and September. Applications are accepted continuously. In 2005, 170 applied; 160 were accepted. Applicants must submit a formal application and ASSET or ACT scores.
---------------------------------------------------------------------------------------------------------
Contact
Mr
Randy Sahajdack
Program Director
Hospitality Education Department
143 Paostwick, NE
Grand Rapids, MI 49503
Telephone: 616-234-3690
Fax: 616-234-3698
E-mail: marp@grcc.edu
World Wide Web: http://www.grcc.edu.
Randy Sahajdack
Program Director
Hospitality Education Department
143 Paostwick, NE
Grand Rapids, MI 49503
Telephone: 616-234-3690
Fax: 616-234-3698
E-mail: marp@grcc.edu
World Wide Web: http://www.grcc.edu.
---------------------------------------------------------------------------------------------------------
(1).jpg)
