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GRCC Secchia Institute for Culinary Education You re considering a career in culinary arts, culinary management, baking and pastry, or personal chef. Culinary is a field that welcomes individuals of all ages, talents, energies and passions. It is a career with wide ranging possibilities, and strong demand. The Secchia Institute for Culinary Education (SICE) offers educational excellence, experienced faculty and refreshing affordability an unbeatable combination. Take the first step. GRCC Secchia Institute for Culinary Education 1
We ll Supply the Skills You ll add your passion and creativity. Together, they ll ignite the flame of a bright future. Conferences Field Trips Guest Chefs Virtually assured job placement in your field. We are proud of our graduate placement record. SICE graduates can be found working at restaurants, pubs, hotels and other hospitality business and industry venues worldwide. In addition to their mastery of fundamental skills, the professionalism and creativity of our graduates enable them to excel in the hospitality and culinary world. 2 Grand Rapids Community College The job outlook for chefs, cooks, and food preparation workers is expected to increase by 8% over the 2010-2020 decade. (U.S. Bureau of Labor Statistics) The demand for self-trained or unskilled short-order cooks is slowing, while the need for an educated workforce armed with technical skills and creative talent is creating increasing demand across several job categories. The culinary field is projected to have the largest growth in new jobs approximately 351,000 from 2010-20. Go Global SICE provides students with unique educational opportunities and experiences, including: Food and beverage lecture series featuring nationally and internationally known chefs, pastry chefs, authors and food celebrities Cuisine and culture tours to destinations in North America, South America, Europe, Asia, Africa and Australia Internship opportunities around the world
Esteemed. Experienced. Educators. Our Faculty If you are looking at other culinary programs, ask if they are run by master chefs and master educators, many of whom have written culinary textbooks or cookbooks and are frequently invited to guest lecture or judge competitions all over the world. Our chef-professors, and the entire Secchia Institute for Culinary Education faculty will be behind you all the way, guiding your actions and nurturing your spirit from your first tourné to your final flambé. Accreditation GRCC s culinary arts program has been consistently awarded American Culinary Federation (ACF) accreditation with exemplary status since its inception more than 30 years ago. Our chefs are recognized as leaders in their respective fields and are often invited to demonstrate, educate and judge around the world. At the Secchia Institute for Culinary Education, chefs are masters in the classroom as well as the kitchen. Our top priority is creating tomorrow s top chefs. GRCC Secchia Institute for Culinary Education 3
Hands-on Practical Training Path to success with solid fundamentals. Our programs reveal the science and business behind the art of cooking. Our faculty knows that the best way to set you on the path to success is to make sure you excel in the solid fundamentals. Our curriculum also includes lecture courses in areas such as nutrition, sanitation, personnel management, hospitality marketing, cost controls and purchasing to name a few. GRCC s SICE program grants students an Associate s Degree in Applied Arts and Sciences. A SICE degree can be a ticket to an exciting career, as well as a great gateway to advanced degree opportunities. Our students receive intensive practical training in all aspects of food preparation and presentation, and are prepared to step into any culinary venue, including the increasingly popular role of personal or private chef. We accomplish this through 4 Grand Rapids Community College Culinary Arts lab courses in baking and pastry, garde manager, butchery, fabrication, catering and banquet organization, classical and American regional cookery, dining room service and restaurant operations. Our curriculum is designed to allow students to enter the workforce in the last year of Culinary Management their education, or to build upon it by adding courses that will apply to a bachelor s degree. Also, many elective courses are offered to further broaden a student s knowledge and skills in Culinary Arts, such as Ice Carving Competition, Hot and Cold Food Culinary Competition, Cuisine and Culture Study Away, and Cake Decorating courses.
Associate s Degree, Certificate of Completion, or transfer to Baccalaureate Programs Opportunities Baking and Pastry Arts Within their culinary arts degree, students have the opportunity to select one of four different emphasis areas, or tracks: Culinary Arts, Culinary Management, Baking and Pastry Arts, or Personal Chef. Each track contains a core of culinary production and lecture courses to ensure each student Personal Chef meets the ACF competencies of a Certified Culinarian upon graduation. No matter which track is chosen, students experience an added focus on hands-on training, practical training, and real-life experiences. New students may enter the program in either September or January. Within the tracks students will specialize in advanced course work particular to their selected emphasis area: Culinary Arts, Culinary Management, Baking and Pastry Arts, or Personal Chef track. SICE also offers Certificate of Completion granting programs that prepare graduates to enter the workforce without the need for additional formal education. New students may enter the program in either September or January. We also offer articulations with other colleges, leading to bachelor s degrees. Our Culinary Arts AAAS program is specifically articulated with baccalaureate programs at Ferris State University and Grand Valley State University and is able to contain a significant portion of coursework for the Michigan Transfer Agreement for state-wide articulation. GRCC Secchia Institute for Culinary Education 5
Culinary Arts Associate s Degree The Culinary Arts track includes an added focus on advanced culinary arts production skills including garde manger, butchery, fabrication, banquets and catering, pastry and dessert. Personnel management, purchasing, introduction to wine, and beverage management are also covered. Students receive intensive practical training in all aspects of food preparation and presentation, and are prepared to step into any culinary venue. For example, graduates of this program are prepared to accept jobs as cooks and chefs in fine restaurants, hotels, motels, resorts and institutions. 6 Grand Rapids Community College
Associate s Degree Culinary Management The Culinary Management track includes an added focus on business practices that prepare students to manage a wide variety of hospitality establishments. In addition to the core culinary competencies, the curriculum includes hands-on operational management, computer applications for food service, hospitality marketing and entrepreneurship. Culinary Management graduates are in high demand, meeting the increasing need for qualified kitchen and restaurant managers. GRCC Secchia Institute for Culinary Education 7
Baking and Pastry Arts Associate s Degree The Baking and Pastry Arts track includes an added focus on advanced pastry arts and the business and science behind the baking profession, preparing students for careers in commercial baking, retail delibakeries, and hotel/resort pastry kitchens. Housed in our baking and pastry production facility, the hands-on laboratory courses include scratch and convenience baking, cake decoration, and sugar and chocolate specialty work. Advanced coursework includes centerpieces, wedding cakes, bakery science, art and design, and retail bakery operation and marketing. 8 Grand Rapids Community College
Associate s Degree Personal Chef The Personal Chef track includes an added focus on the increasingly popular role of personal or private chef. Coursework contains opening and operating a personal/ private chef business with advanced food production skills, advanced management and service skills, as well as food, wine, and beverage management. Students gain intensive hands-on practical experience in the advanced personal chef course, actually performing the role of personal/private chef. GRCC Secchia Institute for Culinary Education 9
Baking and Pastry Arts Certificate of Completion The Baking and Pastry Arts program grants a one-year certificate of completion. This program appeals to the professional chef or manager who wishes to broaden his or her understanding of the food service industry and to students whose career focus calls for more intensive study in areas such as breads, pastries, chocolates, desserts and sugar work. Students experience a variety of practical management courses in addition to hands-on studies. The certificate program requires approximately 35 hours of class time per week. 10 Grand Rapids Community College
Certificate of Completion Personal Chef The Personal Chef Certificate program is designed to prepare graduates to begin their own business as a personal chef. The certificate program includes laboratory courses in dining room service, baking and pastry, catering and banquet organization, classical and American regional cookery, and restaurant operations. The curriculum also includes lecture courses in nutrition, sanitation, wine, and personal chef business development. The certificate program requires approximately 35 hours of class time per week. GRCC Secchia Institute for Culinary Education 11
Devoted to Culinary and Hospitality Education 32 Instructional Venues Students prepare and serve food to the dining public under the direct supervision of teaching faculty, as part of their industry education at three unique establishments: Art and Bev s Bistro: A 60-seat quick-serve deli-bakery The Heritage: A 120-seat fine-dining restaurant that is open for lunch and dinner McCabe-Marlowe House: A restored Victorian catering and conference center GRCC Secchia Institute for Culinary Education 13
Multi-million Dollar Facilities World-class Instructional Space Our 32 instructional venues, including kitchens, bakeshops, dining rooms, classrooms and banquet rooms are all devoted to culinary and hospitality education. We offer: 100,000 square feet of instructional space Production kitchens Dining and banquet rooms Demonstration classroom Production bakeshops A large demonstration theater An impressive food and wine reference library State-of-the-art culinary amphitheater GRCC Secchia Institute for Culinary Education 15
Recognized Leader ACF Exemplary Status for 30 Years The GRCC Secchia Institute is a recognized leader in culinary education. Exemplary program designation for our Culinary Arts, Culinary Management and Baking and Pastry programs from the ACF Accrediting Commission Recipient of the National Award of Excellence in Post-Secondary Food Service Education from the National Restaurant Association/ American Vocational Association National Ice Carving Association Championship National headquarters and training site for the World Cup of Pastry s American Pastry team Regional training site for the U.S.A. Culinary Olympics National training site for the U.S.A. Pastry Team National host site for the International Tasters Guild annual wine judging competition Nation s Cup International Competition Host site for the regional chapters of the American Culinary Federation meetings and certification testing site and Tasters Guild International Host site for SkillsUSA State Championships for Culinary Arts, Baking, and Restaurant Service Award-winning teams in culinary competitions across the globe London, Scotland, Germany, Malta, and of course, the U.S.A. 16 Grand Rapids Community College Competitions
Competitions and Special Events Host We host the Nation s Cup International Culinary Competition, culinary guests from other countries, ACF certification, and the Tasters Guild International Wine Judging event. Tour our facilities. They re in demand. Special Events GRCC Secchia Institute for Culinary Education 17
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