The Wine and Culinary Education Center

Transcription

1 The Wine and Culinary Education Center

2 Uncorking the potential of the region s wine and hospitality industries Lake Michigan College sees tremendous opportunity to grow Michigan tourism through the expansion of the wine and hospitality industries. We will grow the number of potential workers for the hospitality and culinary industries while increasing the number and quality of restaurants in the region. We are pleased to share with you this important project and invite you to join the College in making this exciting new facility. Your support will help attract more of our region s best and brightest to the wine, hospitality, and culinary industries, ensuring a vibrant future for Michigan s Great Southwest. Lake Michigan College is creating an educational center that will serve as a catalyst for and complement to the growth of the wine, hospitality, and culinary industries in Michigan 2

3 The coming-of-age for Michigan wines through education The marriage of passion and skill for the wine industry creates the perfect blend of quality and opportunity. Southwest Michigan has the right ingredients for a dynamic wine industry. As demonstrated in other communities, if this blossoming tourism and consumer product industry is to realize its potential, a professional training program must be in place; a program that develops the specialized workforce capable of launching the next phase of industry growth. This program will provide locally-accessible college-level training and education in the business aspects of enology and viticulture, including sales, marketing, entrepreneurship, and logistics. Wine and Culinary Education Center SOUTH-EAST DAY VIEW Wine regions that have had a meteoric rise in wine cluster activity and related tourism have the support of a local community college training program. 3

4 With the support of Lake Michigan College, Michigan has an opportunity to become a wine tourism destination point. Wine tourism creates additional culinary and hospitality dollars to a growing industry in southwestern Michigan. In Walla Walla, Washington and Finger Lakes, New York, local community colleges developed professional training in all facets of the wine industry. This partnership ensured the availability of a highly skilled workforce as the demand for wine industry workers swelled. Walla Walla, WA From , in the Walla Walla wine region in southeastern Washington, jobs in wine production and the tourism industry soared from less than 200 to nearly 1,100 local jobs. A recent economic impact analysis suggested this number will double in the next ten years. 2,500 2,000 1,500 1, A sign of the coming-of-age for wine regions has been the emergence of a local community college training program Wine Industry Employment Growth Finger Lakes, NY From , the Finger Lakes Region saw the creation of 161 wineries, bringing an increase of 85% in tourist visits and 76% in spending per person in the region. Last year, the region hosted 5 million visitors spending $375 million in tourism New Wineries % Increase in Tourist Visits Wine Industry Growth % Increase in Tourist $ s Total Spending in Millions

5 The Teaching Winery will provide employees to the more than 100 Michigan wineries which produce 1.3 million gallons of wine annually. The curriculum will focus on concrete, practical, performance-based training to prepare individuals for jobs in the wine cluster, including certificates and degrees in enology and viticulture. Lake Michigan College s Associate in Applied Science degree in Wine and Viticulture Technology will include instruction in: Agricultural Chemistry Plant Physiology Establishing and Maintaining a Vineyard Vine Trellising and Training Systems Vineyard Diseases & Insects Fall Harvest Grape Processing Wine Analysis and Quality Control Winery and Vineyard Operations Management Wine Marketing Basic Sensory Analysis We must ensure a viable workforce as the demand for wine industry workers swells Bob Harrison 5

6 The Hospitality Management and Culinary Management Programs In 2013 ten percent of Michigan s workforce was employed in eating and drinking establishments, and by 2025 the industry is predicted to grow another 9.5 percent. LMC has been successfully preparing students for careers in the hospitality industry since Graduates of our hospitality, tourism, and casino management programs can be found applying their skills in quality restaurants, hotels, wineries, and gaming establishments throughout the country. In 2013 LMC developed the Culinary Management program to meet the overwhelming need for trained chefs, kitchen managers, and other related food service workers. The Culinary Management program is vital to the growth and development of Michigan s hospitality, tourism, and wine industries. In order for LMC to meet the culinary education needs of our region, students must be able to gain learning experience in a professional environment designed and equipped with the latest commercial kitchen technology. THE CULINARY MANAGEMENT PROGRAM VISION The Wine and Culinary Education Center will feature an inviting, state-of-the-art education and training facility for the next generation of culinary leaders. Students will learn what it takes to not only create exquisite cuisine, but they will gain the skills necessary to run an efficient and successful business. A fully operational teaching restaurant will give students real hands-on experience in an authentic environment, ensuring a smooth transition from school to career. A comprehensive curriculum will teach procurement and storage, production and plating, and management fundamentals like H.R., marketing, and cost control. Graduates of the Culinary Program will receive an Associate in Applied Science degree and will come to be renowned for providing excellent dining experiences. 6 6

7 Advisory Panels Individuals representing area wineries, restaurants, and hotels are helping to guide Lake Michigan College in the establishment of the Wine and Culinary Education Center. Advisory panels assist the college in keeping academic programs responsive to industry needs, including the Associate of Applied Science in Wine and Viticulture Technology, the Associate of Applied Science in Hospitality Management, and the Associate of Applied Science in Culinary Management. 712 The Hospitality and Culinary Management Advisory Panel June Altom - Watervliet Public Schools Christine Anderson - Assistant Food & Beverage Manager, Lake Michigan College Alice Archer-Snow - Food & Beverage Manager, Lake Michigan College Whitney Behnke - St. Joseph Today Frank Beltran - Candlewood Suites Lauri Berry - St. Joseph High School John Brinker - Michigan Pizza Hut Victoria Buckley - Alliance Beverage Matthew Burian - Millenium Restaurant Group Brady Cohen - The Inn at Harbor Shores Greg Collins Panera Bread Brent Curtis Senior PGA Jenny Drillon - Bentwood Tavern Cathy Fielding - Tabor Hill Winery & Restaurant Tim Foley - Bit of Swiss Gary Gagnon - Central Michigan University Jason Hayes - Lazy Ballerina and Eurest Dining Services Lisa Hojnacki - Millenium Restaurant Group Bob Hollerbach - CK Catering Millicent Huminsky - Southwestern Michigan Tourist Council Patti Kenworthy - Van Buren ISD Paul Landeck - Tabor Hill Winery & Restaurant Tammi Mallos - KRESA Jay Marcoux - Phoenix Street Café Denise Martin - Four Winds Casino Resort Tonya Martindale - Director, Conference and Event Services, Lake Michigan College Ray Mays - Rays on the Green Dan McCann - Eurest Services at Whirlpool Allissa McManus - Piggotts Farm Market David Miller - White Pine Winery Mike Patel - Comfort Suites Stevensville Anne Reitz - Café Tosi Kelly Schack - Kinexus John Schmitt - Western Michigan University Larry Schuler - Schuler Consulting Lisa Shanley - South Haven Visitors Bureau Kharen Shelton - KRESA Mark Smith - Hilton Garden Inn Paul Stansbie - Grand Valley State University Lori Van Steen - Baguette De France Anne Vonk - Hilton Garden Inn Tyanna Weller - Four Flags Chamber of Commerce Mark Whitwam - The Boulevard Inn and Bistro Larry Wozniak - retired hotel owner Eric Ziegert - Tosi s The Wine and Viticulture Technology Advisory Panel Dave Braganini - St. Julian Joe Herman - Karma Vista Brian Hosmer - Chateau Chantal Paul Landeck - Tabor Hill Lee Lutes - Black Star Farms Wally Maurer Domaine Berrien Larry Mawby - L. Mawby Matt Moersch - Round Barn Rockie Rick - Gravity Wine Doug Welsch - Fenn Valley Dr. Tom Zabadal - Michigan State University White Pine David Miller Wyncroft-Marland Jim Lester

8 Design Considerations The center s main purpose is to provide a state-of-the-art educational facility for LMC s Wine and Viticulture Technology and Culinary Management associate degrees. Wine and Viticulture Technology The Teaching Winery will be equipped with state of the art wine processing equipment. It will house an enology laboratory, bottling room, and underground barrel room. Students will learn best wine winemaking practices and quality control. Culinary Management The center will also feature the Culinary Management program s teaching kitchen, kitchen garden, bar/mixology station, restaurant with a fireplace, private dining, and boutique event hosting. For both programs, the center will feature two common classrooms and offices. The Wine and Culinary Education Center will be an attraction for visitors to learn about wine making, tasting, and food pairing. This is a special opportunity to partner the Hospitality and Culinary Management programs and the Wine and Viticulture Technology program. Budget The total budget for the project is $5,184,642. In addition to the Wine & Culinary Education Center, the budget also includes a walking path from the Mendel Center to the Wine and Culinary Center, as well as a road connecting the two buildings parking lots. 8

9 OPEN TO DINING BELOW Message Vision Align Programs Concept Campaign LOFT UP VERHEAD DOOR R PLAN 2 LOFT LEVEL FLO 3/32" = 1'-0" LOADING DUMPSTER ENCLOSURE PARKING 30 to 40 CARS FACULTY & STUDENTS STUDENT/ FACULTY ENTRY FREEZER COOLER TEACHING KITCHEN (6 PEOPLE) DRY STORAGE MECH ROOM LAB./OFFICE CHANGING OFFICE 1 J. LOCKERS 6' - 0" OFFICE 2 VESTIBULE 2 ENTRY OFFICE 3 OFFICE 4 WOMEN MEN 6' - 0" HALL.1 6' - 0" WC IT CLOS. STORAGE HALL.2 BAR BEVERAGE STATION IN OUT VIEWING GLASSWARE RECEP. WARE WASH STAIRS TO LOWER LEVEL VESTIBULE 1 CLASS 1 (25 PEOPLE) CLASS 2 (25 PEOPLE) MIXOLOGY ENTRY VESTIBULE 3 PUBLIC ENTRY BOTTLING (11 PEOPLE) WINE MAKING (37 PEOPLE) PUBLIC ENTRY 25' - 0" 25' - 1 1/4" DINING (SEATS 62) STOR. HALL.3 PRIVATE DINING LIFT VIEWING TERRACE OVERHEAD DOOR OVERHEAD DOOR OUTDOOR DINING OVERHEAD DOORS BELOW TO WINE STORAGE LOWER LEVEL CRUSH PAD RAMP HERB GARDEN 9 1 MAIN LEVEL FLOOR PLAN 3/32" = 1'-0"

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13 The Wine and Culinary Education Center is a College and Community Investment In the fall of 2017, the Wine and Culinary Education Center will open as the permanent home to the Wine and Viticulture Technology, Culinary Management, and Hospitality Management programs. The college has already invested $540,000 to create a temporary home for wine and viticulture programming within the Mendel Center. Culinary and Hospitality courses are currently offered at the college and offsite at area public schools. We seek additional community support from those who understand the vital role education plays in creating a vibrant tourism industry. Southwest Michigan is a special place. One of the most exciting qualities of the vineyards here is that they can produce grapes of perfect physiological ripeness without the painfully high sugar concentrations so common to the West Coast. Program Director, Michael Moyer Transforming Lake Michigan College The construction of the Wine and Culinary Education Center on Lake Michigan College s Napier Avenue Campus is part of a larger $7.5 million campaign to transform Lake Michigan College to meet the future needs of the region. We are working to ensure that our strongest industries have the talent and intellectual capital to make Michigan s Great Southwest prosper. With the region s help we can create a college that excels as a center for learning that will further the positive economic, social, and cultural evolution of southwest Michigan. Facility and program projects underway or completed include: On-campus housing opened Fall 2014 The college s first bachelor s degree program in Energy Production Technology began in 2014 The new Hanson Technology Center is under construction and will open Fall 2016 Extensive classroom modernizations are planned for the Napier Avenue Campus 13

14 There are three Centers of Excellence that the campaign will contribute to: CAPITAL CAMPAIGN GOALS Student Success $2,500,000 Modernize Napier Avenue college classrooms and lecture halls. Also create a Student Success Center, Business Education & Resource Center, and a Fitness Center. $1,750,000 Renovate the South Haven Campus science labs $ 250,000 Expand student assessment and tutoring space at the Bertrand Crossing Campus $ 500,000 Emerging Careers $4,000,000 Hanson Technology Center $3,000,000 Wine and Culinary Education Center $1,000,000 The Campaign for Tomorrow will change students lives and our region the place we call home. Joan Smith, Chair Community Engagement $1,000,000 Modernize Mendel Center lobby and Grand Upton Hall $1,000,000 Naming opportunities are available for gifts of $10,000 or more. Contact a Lake Michigan College Foundation staff member to learn more about the naming options for each element of the Campaign for Tomorrow. Gifts to the Campaign for Tomorrow can be pledged over multiple years. The maximum period for a pledge payment is typically three years. Donors will, with their permission, have their name included on donor recognition materials. 14 *The Lake Michigan College contribution includes a combination of planned savings, institutional reserves, bank financing, bond issue, grants, and proceeds from the sale of the M-TEC facility. The College will also seek funding from the state through a capital outlay grant request.