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.