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Culinary students working in a kitchen at the Secchia Institute

Secchia Institute for Culinary Education

Crisp white coats. Precision steel blades. Racks of spotless stainless cookware. GRCC’s Secchia Institute for Culinary Education program grants students an Associate Degree of Applied Arts and Sciences or certificate in: Culinary Arts, Management, Baking and Pastry Arts, and Personal Chef. This is a ticket to an exciting career and great gateway to continuing degree opportunities. Our curriculum is designed to allow students to enter the workforce in the last year of their education or build upon it by adding courses that will apply to a bachelor’s degree.

Why Secchia Institute for Culinary Education at GRCC?

The tools of the trade you have chosen are waiting for that spark of passion and creativity you will bring to each class. When art converges with science, when talent melds with technique, those sparks create bright futures.  It's a well-kept secret that GRCC's Secchia Institute is one of the finest culinary schools in the United States.  A recent article in the national Full Service Restaurant magazine, named SICE one of America's top 20 culinary schools - among some of the the largest and well-known private schools in the nation. You'll find an extensive list of our accomplishments on page five of our program brochure.

GRCC's Secchia Institute for Culinary Education has been consistently awarded American Culinary Federation (ACF) accreditation with exemplary status since its inception more than 30 years ago.

Students receive intensive practical training in all aspects of food preparation and presentation, and are prepared to step into any culinary venue.  Graduates of this program are prepared to accept jobs as cooks and chefs in fine restaurants, hotels, motels, resorts, and institutions.

The mission of the Secchia Institute for Culinary Education at Grand Rapids Community College is to prepare students for successful careers in the hospitality field by providing superior theoretical and hands-on education in the classical and modern culinary arts.

Take the first steps.

 

 

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ACF Culinarians Code

As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another’s personal gain. I will support the success, growth, and future of my colleagues and this great federation.