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North Shore Culinary - A program of Hibbing Community College

North Shore Culinary - A program of Hibbing Community College

101 W 5th Street, Grand Marais (MN), 55604, United States

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(218) 387-3411

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À propos de nous North Shore Culinary – Hibbing Community College will be starting January 2019 in Cook County, MN
North Shore Culinary - A program of Hibbing Community College cover
Description 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.

Term 1 will begin January 2019. If you have questions please contact: 218-387-3411 | higered@northshorecampus.org or to apply: http://hibbing.edu/admissions/new-student/

“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)

The Culinary Arts certificate prepares individuals to provide professional chef and related cooking services through hands-on experience.

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.

Culinary Arts 1 Year Diploma (31 Credits):
Term 1 (3 Classes) and Term 2 (6 Classes)

Students in the Culinary Arts progra