Students in this program learn beginning hospitality and culinary concepts and rotate through areas including dining room service, quantity cooking, baking, sanitation, and travel/tourism. In the second year, students learn specialized skills in several fields. With our own kitchens, restaurant, cafeteria and bakery, students experience a full range of hospitality careers.
Advanced Culinary Arts
Prepare everything from hors d'oeuvres and canapés to soups, salads and entrées
Sauté, chop, broil, fry and braise your way through the kitchen
Advanced Pastry Arts
Prepare bakery goodies like tortes, decorated cakes, breads, bagels, doughnuts and cookies
Maintain a baking facility and learn baking industry procedures
Post-secondary year for more in-depth study of Culinary or Pastry Arts
May be taken as 2nd or 3rd year of hospitality
Concurrently enrolled in Ferris State University
Run the school restaurant and bakery and cater special events
Cook and bake in a commercial-grade kitchen
Earn college credit starting your second semester and throughout the program
The first ever cupcake war competition had two advanced baking classes compete against each other. The students designed their own cupcakes and display. The two groups went head to head at the Fall Open House and the public judged the event.