Programs - Culinary Arts

 

Highlights

 

Professional Organizations

• Michigan Restaurant Association Pro-Start
• Skills USA
• Kiwanis
• NICA - National Ice Carving Association
• ACF - American Culinary Federation

Business Advisors

Brett Alderman, Ecolab

Benjamin Buckel 

Dawn/Dave Buckel 

Dana Carnevale, Sysco - Grand Rapids

Randy Chamberlain, Blu/Inspired Cuisine

Sarah Christensen, Suttons Bay High School

Andrew Colvin, Traverse City Elks #323

Cathy Cooley, Sysco-Grand Rapids

David Darling, Cherry Capital Foods

Dave Denison, Amical

Chris Emerson, Infinity P.O.S.

Karen/Albert Hatch 

Connor Hatch 

Andy Hoopfer, Shanty Creek Resort

Lucy House, NMC

Al Jarosz, TC Elks Lodge

Michelle Konstanzer, Mt. Holiday Ski & Recreation Area

Doug Kosch, Boathouse Restaurant

Fred Laughlin, CCE, NMC

Paul Marek, Sysco-Grand Rapids

Kyle Marshall, Red Mesa Grill

John McGee, Harringtons By the Bay

Lee Michaels, Cherry Capital Foods

Richard Monahan, Mt. Holiday Ski & Recreation Area

Marty Money, Sysco-Grand Rapids

Fred Moore, Magnum Hospitality

Jenny Olsen 

Eric Patterson, The Cook's House

Kelly/David, Pobuda Parents

Connor Pobuda, Student

Jason Popa 

Kathy Potter, Potters Bakery

Andrew Reh, Shanty Creek Resort

Jim Reynolds, J.R.'s Chiles

Robert Rodriguez, NMC

Deanna/Josh Russell, Jimmy John's

Nathan/Melissa Scott, Edible Creations

Burks Shawn, NMC

Danielle Slitti, Grand Traverse Resort

Guillerma Valencia, Grand Traverse Resort

Mike Zeerip 

Co-op Placements
Shanty Creek
Windows Restaurant
Grand Traverse Resort
Northwestern Michigan College
Homestead Resort
Hattie's Restaurant
Reflections
Burger King
Coho Cafe

"Great hands-on experience." —Kathy H., Traverse City

"Teachers really care about you." —Adam C., Traverse City

"Excellent placement help." —Katie T., Forest Area