North Shore Culinary is comprised of College Courses offered by Hibbing Community College in Grand Marais, MN and Enrichment Community Programming offered by Cook County Higher Education.
Students will have the option of attending 1 Term of 16 credits to receive a Culinary Arts Certificate or the option of attending Term 1 and Term 2 to receive a 1 Year Culinary Arts Diploma. There will not be any culinary college classes offed during the summer months to allow students to focus on both work and play.
“Figure out what lights your fire ….then chase the match.” - Allison Rice LeFever
North Shore Culinary - Culinary Arts Certificate and Culinary Arts Diploma are designed to empower students to achieve their potential in the culinary arts field. North Shore Culinary focuses on small class sizes and individualized instruction that allows students to acquire the skills, confidence and professional cooking credentials they need to launch or advance their path. Graduates enter the workforce with a balance of practical skills, respect for local resources ,sustainable practices, operational awareness, work experience, personal awareness, focus, and dependability that they will need to work with competence in a vast range of food-service venues including five-star restaurants, food trucks, resorts, private catering, cruise liners, and bakeries.
Culinary Arts Certificate (16 Credits):
1 Term (3 Classes)
PROGRAM DESCRIPTION:
The Culinary Arts certificate prepares individuals to provide professional chef and related cooking services through hands-on experience.
EMPLOYMENT OPPORTUNITIES:
Students who complete this program will be prepared for employment in the following positions: kitchen manager, food production manager, chef (most locations will require additional work experience), sous chef, banquet chef, institutional production cook/supervisor.
Apply Now Online at http://hibbing.edu/admissions/new-student/
Questions? Contact us at 218-387-3411 or [email protected]
Culinary Arts 1 Year Diploma (31 Credits):
Term 1 (3 Classes) and Term 2 (6 Classes)
PROGRAM DESCRIPTION
Students in the Culinary Arts program learn to implement the basic food production and management techniques necessary in the Food Service Industry. Included are basic food handling and safety techniques, planning and production, personnel management, cost control methods, and nutritional menu planning.
EMPLOYMENT OPPORTUNITIES
Students who complete this program will be prepared for employment in the following positions: kitchen manager, food production manager, chef (most locations will require additional work experience), sous chef, banquet chef, institutional production cook/supervisor.
HCC’s Culinary Arts program bridges creativity and cooking as students in the Food Service and Management program learn to implement the basic food production and management techniques necessary in the Food Service Industry.
You will learn: • Basic food handling and safety techniques • Planning and production • Personnel management • Cost control methods • Nutritional menu planning • The art of presentation and service with specialty buffets and banquets
Apply Now Online at http://hibbing.edu/admissions/new-student/
Questions? Contact us at 218-387-3411 or [email protected]
