This video features information about the Culinary Arts and Hospitality Management Programs.
Link to more information about the Culinary Arts classes at Washtenaw Community College: .wccnet.edu/academicinfo/creditofferings/programs/schools.php?code=SCAHM
[Latin music playing]
I believe that our program here at Washtenaw Community College in Culinary and Hospitality is the program of choice in southeastern Michigan. I know that’s pretty bold, but I just think that if a student wants to learn both theory and practice, we will allow for that. The students are another huge strength of our program.
I’ve worked in restaurants on and off pretty much my whole life. I’ve worked in the back of the house, the front of the house, I’ve done other things in my career and just came back to what I love.
I feel that I’m getting a lot out of this program. Not only some great friends and a great education, great experience, but just memories that I can have for the rest of my life.
Garrett’s Restaurant is a full service laboratory classroom, where the students learn the art of giving good service while taking the course work along with it.
You actually get to run a restaurant. I know a lot of colleges that have culinary classes, but when I tell them about ours, they’re like, ”Wow, that would be so cool.”
[Latin music playing]
For the past two years, my most memorable experiences have both dealt with working at Mardi Gras. It’s a blast each year.
Mardi Gras is an annual fundraiser at the College for the general scholarship fund. It’s a huge opportunity for our students. Not only do they get real-life experience with serving hundred’s of people, they also get the opportunity to work with chefs from the outside, which just is invaluable.
The most important factor, of course, is the instruction. I think we have top-notch instructors, both full time and part time.
My instructors are actually very wonderful. They are really down-to-earth people, and it makes it so much easier to ask questions and be open and even to be a little silly at times.
The instructors are just relentless. They’re so tough. I mean, I can’t… I’m just kidding.
I feel I have to get in with the students instead of standing over lecturing. I have to do it, be involved with them. And I feel as though I get the most out of my students when I teach that way.
I think what’s important about our program is some of the opportunities that it presents itself, not only a few of our specialty classes, but the individualized attention that our students get here - the counseling and the advice and just the dedication from faculty.
I still feel as though I’m part of their lives because, hey, I talked to you, I trained you. I feel like they’re my children. It’s just a passion that I have for teaching.
There’s always an excitement about being a chef or being a pastry chef and being involved in a very active industry.
I feel that I will be sought after I’m done with this program because I’ve learned so much. I have qualities, I have confidence in myself because of the program and what I’ve learned.
The instruction here has definitely prepared me to move on to what I’d like to do later on in life: to run my own restaurant.
When I see a student find a career that they’re passionate about, that is the greatest source of pride for me.
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