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Farm-to-Table. Sustainable. Career-Focused. Community.
General Description
Do you have a passion for cooking? Are you all about farm-to-table fine dining? Do you love making a difference with sustainable solutions? If you’ve answered yes to these questions, then we have the perfect program for you!
The Culinary Arts Chef Certificate is how you’ll set yourself apart and reach the next step in your career. The program offers students an extraordinary opportunity to become a culinary leader in their community. Your training includes principles of cooking, fine dining, food service, food preservation and safe storage of locally sourced wholesome and delicious foods.
“Having people like me, who will buy everything and anything, fights against monoculture in farming. Farmers have the freedom to grow more diverse crops, which is good for biodiversity, good for the soil. It’s a win for everything and everyone.”
Program Details
The Culinary Arts Chef Certificate is a one-year, three term program located at our additional location, Les Cheneaux Culinary School, in Hessel, Michigan. The open-lesson plan is devoted to hands-on experience learning in all aspects of a professional kitchen as they occur in a real environment. We use local food whenever possible, always using organic produce and taking advantage of what’s in season. We purchase free range, organic, local meat and dairy from reputable sources. We also make an effort to create as little trash as possible, and even the compost we create is used to create soil for local farms. Sustainability is a cornerstone of this program.
Program Goals
This program’s mission is to provide a unique, culinary education that focuses on hands-on, farm-to-table fine dining geared to regional cuisine, and assures its students of promising careers.
- Introduce you to various techniques and expose you to the preparation of farm-to-table cuisine. It will also provide you with theoretical and technical skills that can be applied to the preparation of many cuisines.
- Provide you the opportunity to spend time in an industry-equipped kitchen, working alongside a chef and learning the skills necessary to explore your passion, and pursue your goal of a career in the culinary or food service industry.
Certificate Requirements
Certificate of Culinary Arts (30 credits)
CULN111 Beginning Cookery (8)
CULN113 Culinary Safety (2)
CULN115 Culinary Management (2)
CULN121 Advanced Culinary Skills (8)
CULN123 Service Operations (2)
CULN125 Nutrition for Chefs (2)
CULN130 Culinary Internship (6)
Frequently Asked Questions
What are Tuition Costs including fees?
The total cost for tuition is $20,520 which includes all fees for your application, uniform, knives, and food.
Are Scholarships Available?
Yes! LCCS offers up to $3000 in scholarships, and LSSU also offers up to $3000, that’s a grand total of up to $6000 in scholarships available. Recipients must maintain Satisfactory Academic Progress (SAP) as outlined in the catalog to remain eligible for the scholarship.
What are the Housing Options?
Students may enjoy On-Campus housing at LSSU. Off-campus housing options are also available. For a list of available off-campus housing, students should contact the Student Services Office at 906-484-4800.
Can I take classes at different times or semesters?
No. Due to the cohort nature of this program, you may not take classes at different times or semesters.
What can I do with this certificate?
Graduates of this program work in a variety of food service positions directly related to the training received which may include but are not limited to restaurant management, food distribution, food critics/reviews, teaching, and/or any field related to food services.
What experience do faculty have?
Zachary Schroeder, a professional chef with an extensive management and leadership background, brings a relentless devotion to culinary excellence, with particular focus on the farm-to-table fine dining experience. He received his Bachelor of Science degree in Hospitality Management from Northern Michigan University in 2011. While in school, he worked as line and prep cook at Hanna’s Bistro and then Red Ginger in Traverse City, Michigan, and Mackinac Island’s Grand Hotel; then at Upfront and Company in Marquette, Michigan, and finally as sous chef at Bayside Fine Dining on Drummond Island in Michigan’s upper peninsula. After graduating, he became Executive Chef and General Manager at H2O in Battle Creek, Michigan, and then Executive Chef and Food and Beverage Director at Moose Ridge in South Lyon, Michigan. His Accreditations and Licenses include ServSafe and ServSafe Alcohol.
Spencer Hoffmann is a graduate from the Les Cheneaux Culinary Schools 2016-2017 class. He graduated from Michigan State University in 2014 with a degree in Environmental Studies and Sustainability. Following his MSU graduation, Spencer worked for a USDA organic farm in Michigan and served on AmeriCorps Energy and Water Efficiency Program in Denver, CO.
What is farm-to-table?
Farm-to-table is a social movement we fully support, and is precisely how we operate. Farm-to-table fine dining played right into the burgeoning of sustainable agriculture in the region. The economy would be notably strengthened by supporting local growers and learning exciting new ways to utilize natural foods.
Are there internship opportunities?
Yes! During the last four months of the program, students perform their internship in the warm and inviting, 55-seat Les Cheneaux Culinary School Restaurant, learning all aspects of restaurant management and service. The Les Cheneaux Culinary School Restaurant is located in the heart of the quaint village of Hessel, overlooking Hessel Bay and the Les Cheneaux Islands.
Academic Calendar
- Orientation: August 16, 2020
- Fall Instruction Begins: September 20, 2020
- Fall Midterms: November 8 – 11, 2020
- Fall Final Exam Week: January 24 – 27, 2021
- Spring Instruction Begins: January 31, 2021
- Spring Midterms: March 21 – 24, 2021
- Spring Final Exam Week: May 23 – 26, 2021
- Graduation: September 6, 2021
Career Opportunities
The Culinary Arts Chef Certificate prepares individuals to work as professional chefs, sous chefs, and Culinary experts in a variety of settings, including restaurants, boutique eateries, and specialty restaurants.
- Restaurant Owner
- Kitchen Manager
- Executive Chef
- Sous Chef
- Private Chef
- Pastry Chef
- Culinary Entrepreneur
- Culinarian
$51,530
Median Salary of Chefs
(Bureau of Labor Statistics 2019)
(Bureau of Labor Statistics 2019)
“I immediately became excited about the small class and hands-on experiences being offered.”
“If you’re considering a culinary education, look no further. The small class size, top of the line equipment, and commitment to supporting local and organic are qualities that separate this program from others.”
Farm-to-Table Means Sustainable
The public’s awareness of farm-to-table food preparation is growing rapidly. The need for sound global food production and experienced culinary professionals is expanding. Toward that end, our team is continuously hard at work locating new opportunities for our graduates.
Students visit a local farm to learn about sustainability while gaining hands-on experience of farm-to-table principles.
Facilities
The Les Cheneaux Culinary School is located in the heart of the quaint village of Hessel, overlooking Hessel Bay and the Les Cheneaux Islands. The 5,000 square-foot facility features a state-of-the art kitchen and a breathtaking, boathouse-themed dining room and deck to accommodate eighty-plus guests, as well as a unique indoor/outdoor bar designed to service patrons in all seasons.
The kitchen is very spacious and well-suited for groups of up to twenty students. All instructional equipment, which includes standard commercial ovens, grills, and steamers, is state-of- the-art. There is a horseshoe-shaped chef’s demo area where teachers can easily display and perform the techniques of the industry. During the summer internship program, this feature enables restaurant patrons to view the students preparing the unique dishes they have mastered over the previous months.
Real-Word Experience
Students get first-hand experience in mastering the fine art of cooking, creating desserts, understanding farm-to-table sustainability, and managing a restaurant.
Les Cheneaux Culinary Arts Regional Center officials Zach Schroeder, director and instructor, and June Patton, restaurant administrator, accept the 2020 Institution of the Year commendation from the Les Cheneaux Chamber of Commerce on Nov. 11, 2020.
We are now enrolling for 2021!
