Two new culinary certificates to be offered Fall 2022

TRAVERSE CITY — Two new culinary certificates offering targeted skills to both entry-level students and professionals already in the workforce will be offered by NMC’s Great Lakes Culinary Institute beginning with the Fall 2022 semester.

NMC trustees unanimously approved the two new certificates in December:

  • Culinary Arts Certificate Level 1 is a one-year certificate that meets the needs of students who want just enough skills to get out into the industry while incurring a minimal amount of tuition cost. It may be stacked with either a more advanced culinary certificate or associate degree, allowing students to tailor both their skill and their educational investment to their individual goals.
  • Baking & Pastry Certificate Level 2 replaces an existing baking certificate. It offers basic and advanced skills training for students new to the industry and current workforce professionals who want to enhance specific skills.

The new certificates are a result of GLCI’s larger reimagining process that began in 2021. That process seeks to redesign the program to demonstrate responsible environmental stewardship, offer more plant-forward culinary training and meet the culinary educational needs of a broader group of potential learners, thus increasing enrollment.

In addition to the certificates, GLCI has diversified its content delivery. Courses will be taught in two sessions over the single semester. Students will take fewer courses at the same time, allowing more concentrated learning and quicker goal achievement. All changes are designed to improve and increase student outcomes as well as reposition GLCI as a culinary educational hub, drawing not only traditional students but those already in the workforce who seek to update or advance their skills, as well as culinary enthusiasts. More changes are expected in 2023. Find out more at nmc.edu/culinary.

Release date: January 4, 2022

For more information:

Les Eckert, MBA, CEPC, CCE, AAC
Director, Great Lakes Culinary Institute
(231) 995-1197
leckert@nmc.edu

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