Michigan Culinary Schools

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Permalink Reply by Paul Rados on July 17, 2008 at 1:40pm

Interesting. I am starting culinary school at WCC this fall due to the fact it is a few minutes from home and I work 45+ hours a week already. I have heard very good things about the Schoolcraft program but just don't have the time to drive to Livonia in addition to my already hectic schedule. From what I am understanding is that WCC is not an intense program like you were hoping or it just doesn't provide the "extras" such as networking or contacts in the industry?

Permalink Reply by Lissa Blon on September 3, 2008 at 9:43am

There are extras that the Schoolcraft program offers, such as butchery and a chosen few other classes that seem really interesting. Schoolcraft also has 4 Master Chefs on staff, which, in itself, is pretty amazing. However, at Schoolcraft you are required to take some program prerequisites in order to apply for the culinary program and from there you can't be enrolled in the culinary program until the fall. They only accept 90 students a year. I got on the track of going to Schoolcraft and was going to take the prereq CAP103 (the culinary skills class) in the winter, but am getting a run around from advising if there will likely be spots after I take that class in the winter for enrollment in the culinary program the following fall. According to advising they have spots for the fall open now, but who knows how many of those spots are going to be open after the winter. Now, I'm undecided about whether I will transfer at all. While WCC is not as intense a program as Schoolcraft, it offers me an ability to graduate a little earlier without risking getting caught up in the admissions process as I would with Schoolcraft. But, I'm still undecided. Will getting the best education I can in Michigan matter in the job market in Lansing? I've heard that it doesn't so much matter in Ann Arbor, as the head Chefs are very aware of the ability of students from WCC. But, the food industry in Lansing is pretty saturated with cooks. The economy has driven many cooks out of jobs. What I'm aiming for is to get a job when I leave school. A job in Lansing. While working towards opening my own bakery/deli/catering business. Argh. This is all too complicated. Where is the best source of information to help me make this decision? Advisers are generally no help, as they want you to go to their school. What classes are you taking, btw?

Permalink Reply by Paul Rados on September 3, 2008 at 10:31am

I am not really sure if there is one place or one person you can talk to to get such information. People I talk to, especially in the industry say experience is of more value than "formal" education. Experience I have working in kitchens and in management but in some aspects I feel like I am lacking, such as technical skills and such. I do a lot of reading on my own as well... It helped me make my decision. My problem is that I want to learn EVERYTHING! My fear is that I will end up going back for pastry once i finish culinary. Would I love to go to CIA for 80 gazillion dollars a year... of course, but somehow life as I know it wouldn't allow it. That would involve leaving a 40k a year job, racking up a boat load of debt, only to return to Michigan as a line cook at some pseudo quality restaurant. Opening my own bakery or catering company seems like the "easiest" Its frustrating for me too as to what direction I want to take my life. As for classes...the absolute basics right now from the WCC program since I do work full time. I have my Servsafe Cert. so that was waived. Intro to Hospitality which (no ego intended) I think will be a joke for me, and Nutrition. No labs, no fun, just those basic "starter" classes.