FOR IMMEDIATE RELEASE
May 26, 2016
Joe Verkennes, Director of Marketing and Communications
Monroe County Community College
1555 S. Raisinville Rd., Monroe, MI 48161
(734) 384-4207 (O), (419) 343-3063 (M)
APPLICATION DEADLINE FOR MCCC’S CULINARY PROGRAM IS JUNE 15
Limited Spots Available for 2016-17 Academic Year;
Articulation Agreement with EMU Bachelor’s Degree Program Renewed
MONROE, Mich. – The deadline for qualified candidates to submit applications to the culinary skills and management program at Monroe County Community College is fast approaching.
Interested applicants must submit all required materials to the MCCC Admissions and Guidance Office by June 15.
There are a limited number of spots that remain open for the 2015-16 academic year, and enrollment is limited to 20 candidates per entering class. For first-year students, the culinary skills and management program beings with the Food Sanitation course this summer.
MCCC’s Summer Term starts June 20.
Required materials for submission include:
- Completed MCCC Application for Admission.
- Official transcripts from high school indicating graduation or documentation of passage of the General Education Development (GED) test (certificate of high school equivalency) and all post-secondary schools attended (if applicable).
- Two letters of personal reference (references from food service employers or instructors are preferred).
- One of the following:
- ACT scores of 20 or higher in math and 18 or higher in reading and English;
- Completion of the COMPASS Placement Test. If 090 courses are required, they must be successfully completed prior to – or concurrently with – fall culinary classes;
- Recent employment record. (The Culinary Skills and Management Admissions Committee is interested in a student’s exposure to and experience with the food service industry; therefore, such experience is preferred.)
The culinary skills and management program is designed to prepare students for careers in the food service industry. Labor market projections indicate that opportunities for trained cooks and chefs are expected to increase in the years ahead.
Students in the culinary skills and management program take college courses to gain knowledge and skills in cooking and restaurant operation. They receive hands-on experience operating the Cuisine 1300 Restaurant located on the MCCC campus and also gain experience in banquet operations, catering and kitchen management. The work is demanding and the hours are long; however, job security, promotions and good salaries reward the energetic worker.
Earlier this month, MCCC renewed its articulation agreement with Eastern Michigan University that allows MCCC students who earn an associate degree in culinary skills and management to transfer up to 82 credits to EMU toward a bachelor of science degree in hotel and restaurant management. The student then completes the remaining 42 credits at EMU. Hotel and restaurant management is a comprehensive program that integrates principles of hotel and restaurant management with club and resort management. It provides experiential educational opportunities in a wide variety of hospitality organizations through co-op or internships.
To learn more about applying to MCCC’s culinary skills and management program, prospective students should contact the MCCC Admissions and Guidance Office at (734) 384-4104 or go to http://www.monroeccc.edu/business/culinary/culinary.htm.
About Monroe County Community College
Founded in 1964, Monroe County Community College is a public, two-year institution supported by tax monies from Monroe County, educational funds from the State of Michigan and student tuition.
The college’s mission is to enrich and transform lives by providing opportunities and excellence in higher education. The Main Campus is located at 1555 South Raisinville Road, Monroe, Mich., 48161, with easy access to Toledo and Detroit. The Whitman Center is located in Temperance, Mich., 48182, near the Ohio-Michigan Border. Detailed information about MCCC is available at www.monroeccc.edu.