NMC Code 109

The Great Lakes Culinary Institute believes in the principle of learning by doing. Extensive hands-on training will give students a competitive advantage in this highly competitive field.

This program is designed to provide rigorous and concentrated study for those students who plan careers in the rapidly-growing food service industry. The program’s main emphasis is to prepare students for entry-level chef and kitchen management positions. Consideration is given to the science and techniques associated with the selection, preparation, and serving of foods to large and small groups.

The Great Lakes Culinary Institute is located on NMC’s Great Lakes Campus. It is comprised of five culinary labs: a bakery, introductory and food skills kitchen, an advanced cooking kitchen, a garde manger kitchen, an á la carte kitchen, and Lobdell’s, a 90-seat training restaurant. Upon graduation, students will have a combination of knowledge, skills, and work experience.

The Great Lakes Culinary Institute is accredited by the American Culinary Federation.

Note: Admission to the Culinary Arts program requires placement into MTH 08 Pre-Algebra or higher and placement into ENG 99 Intro to College Writing/ENG 108 Critical Reading Strategies or higher.

Major Requirements

Program Notes

Placement into college level English & MTH 23 Beginning Algebra are required for many culinary classes. Additional coursework may be required so that students are prepared to be successful in culinary courses.

GLCI Lab Courses require work outside of regular class hours.