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Baker College of Port Huron Opens Culinary Institute of Michigan

September 18, 2013

Dedicated facility focuses on European-style cooking

PORT HURON, Mich. – Baker College of Port Huron officially opened its Culinary Institute of Michigan (CIM) last week with a ribbon-cutting ceremony and celebration along with two other businesses that are revitalizing Port Huron’s waterfront area. CIM-Port Huron classes for fall quarter begin September 30.
The new 23,000-square-foot CIM-Port Huron teaching facility was built specifically for the study of culinary arts. It supports the learning process through advanced technologies and its interior design, which includes state-of-the-art classrooms and labs, as well as unobstructed views between classrooms that facilitate the open-kitchen concept of European-style training and cooking.

The CIM-Port Huron is part of the $24-million project that also includes the DoubleTree by Hilton Port Huron, Freighters Eatery and Taproom, and the future 40,000-square-foot Blue Water Area Convention Center, which is scheduled to be complete by 2015. The project is expected to generate a $25-million annual boost to the local economy during its first ten years of operation.

“The Culinary Institute of Michigan is a world-class facility that is designed to provide optimal hands-on learning experiences for our students,” said Connie Harrison, Ph.D., Baker College of Port Huron president. “Our location next to an upscale hotel, a premier restaurant and a new convention center will facilitate valuable interaction with students. This is precisely what Baker College is about: providing real-world experiences to our students that deliver a huge advantage as they move into the workforce.”

The new CIM-Port Huron facility offers:

  • seven kitchens/labs
  • an Innovation Lab/classroom and other multipurpose rooms
  • a large walk-in freezer and refrigerator with an adjoining supply room
  • a 50-seat, student-operated restaurant that will open spring 2014

“Each kitchen is designed for the optimal experience and success of students,” said Thomas Recinella, CEC®, ACE, AAC®, culinary arts program director for Baker College of Port Huron. “As an example, our charcuterie kitchen includes all pertinent equipment used by the garde manger chef and charcuterie professional. Throughout our facility, students will work with all new equipment produced by the best food service equipment manufacturers in the world, including the Garland Group, Irinox, Hobart Corporation and Alto-Shaam, among others.”

The ribbon-cutting event itself provided a real-world experience to students. Recinella, faculty and students prepared and served hors d’oeuvres to the 300 guests who were also invited to tour the new building. The menu included:

  • crab cake with romesco sauce
  • mini shrimp cocktail
  • mini individual crudité
  • assorted cheeses with hand-crafted crackers and three student-made cheeses
  • a trio of grilled semolina flatbreads, beef short rib and goat cheese
  • butter-poached lobster with sweet-corn essence and vine-ripe tomatoes
  • grilled baby vegetables
  • apple jack marinated turkey breast with honey-thyme butter carved to order
  • assorted chocolates and homemade mini brownies and lemon cheese cake

Current CIM-Port Huron programs include two associate degrees: one in culinary arts and one in food and beverage management. Future potential programs include a certificate and associate degree in baking and pastry and a bachelor’s degree in food and beverage management.

Recinella joined Baker College last year to oversee these studies. He has 30 years of experience in the food service industry, including serving as manager and co-chef with his wife at Winnisook Club, the oldest private club in the Catskill Mountains; owner and chef de cuisine of Main Street Bovina, a fine-dining restaurant, catering business and retail grocery store in South Central New York state; and chef de cuisine at Heathers Golf and Country Club–Total Golf, Inc., in Bloomfield Hills, Mich. Most recently, he was the culinary arts director at State University of New York. Last summer, Recinella was inducted into membership of the prestigious gastronomic society Disciples Escoffier International-USA.

For more information about Baker College programs, email Daniel Kenny at daniel.kenny@baker.com or call the admissions office at 888.262.2442.

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FAQ'S

  • How can I send a copy of my official transcripts to another organization?

    To access your transcripts, log into the SOLAR System, select the Star System and select the Academic Office. Once there, click on the transcripts link.

  • Is Baker accredited?

    Yes. Baker College is accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org.

    Baker College is an Academic Quality Improvement Program (AQIP) participant.

    Additional Accreditations

    Baker has also earned specialized accreditations for programs and degrees in: 

    • Business Administration
    • Early Childhood Learning
    • Engineering and Technology
    • Health Sciences
    • School of Nursing

    For details about these specialized accreditations, see the individual Programs and Degrees pages. 

  • Does Baker provide any help in my job search?


    As a graduate of Baker College, you are eligible for our Lifetime Employment Services, which include:

    • Job searching techniques
    • Resume and cover letter assistance
    • Job interview questions
    • Job postings
    • Relocation tips

     

  • Is Baker College Online accredited?

    Baker Online is part of Baker College, a private, non-profit, accredited, degree granting, higher educational institution with locations throughout Michigan.

    As an accredited college, Baker College has been granted legal authority by the state of Michigan to operate as a nonprofit educational corporation and is empowered to grant certificates, associate, bachelor, master, and doctoral degrees. It is approved for veterans’ benefits. Baker College is recognized as an institution of higher education by the U.S. Secretary of Education, U.S. Department of Education.

    All Baker Online undergraduate and graduate programs are accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org

    Baker College is an Academic Quality Improvement Program (AQIP) participant.

    Some Baker Online graduate programs have additional accreditation:

  • How do online classes work?


    After you enroll, and are accepted to your online program, you sign-up, or "register" for your first courses. Like all Baker Online students, you will begin your online experience with a three-week online class designed to orient you to the Baker Online classroom, and review the expectations and requirements of Baker Online students. When you have completed this course successfully, you can move on to additional online courses.

Load More FAQ'S
Testimonial quote

The employers are thrilled with our students. Most of them wonder when our next graduating class is going to be ready.

Dr. Michael Gross
Veterinary Technology Program

return

Baker College of Port Huron Opens Culinary Institute of Michigan

September 18, 2013

Dedicated facility focuses on European-style cooking

PORT HURON, Mich. – Baker College of Port Huron officially opened its Culinary Institute of Michigan (CIM) last week with a ribbon-cutting ceremony and celebration along with two other businesses that are revitalizing Port Huron’s waterfront area. CIM-Port Huron classes for fall quarter begin September 30.
The new 23,000-square-foot CIM-Port Huron teaching facility was built specifically for the study of culinary arts. It supports the learning process through advanced technologies and its interior design, which includes state-of-the-art classrooms and labs, as well as unobstructed views between classrooms that facilitate the open-kitchen concept of European-style training and cooking.

The CIM-Port Huron is part of the $24-million project that also includes the DoubleTree by Hilton Port Huron, Freighters Eatery and Taproom, and the future 40,000-square-foot Blue Water Area Convention Center, which is scheduled to be complete by 2015. The project is expected to generate a $25-million annual boost to the local economy during its first ten years of operation.

“The Culinary Institute of Michigan is a world-class facility that is designed to provide optimal hands-on learning experiences for our students,” said Connie Harrison, Ph.D., Baker College of Port Huron president. “Our location next to an upscale hotel, a premier restaurant and a new convention center will facilitate valuable interaction with students. This is precisely what Baker College is about: providing real-world experiences to our students that deliver a huge advantage as they move into the workforce.”

The new CIM-Port Huron facility offers:

  • seven kitchens/labs
  • an Innovation Lab/classroom and other multipurpose rooms
  • a large walk-in freezer and refrigerator with an adjoining supply room
  • a 50-seat, student-operated restaurant that will open spring 2014

“Each kitchen is designed for the optimal experience and success of students,” said Thomas Recinella, CEC®, ACE, AAC®, culinary arts program director for Baker College of Port Huron. “As an example, our charcuterie kitchen includes all pertinent equipment used by the garde manger chef and charcuterie professional. Throughout our facility, students will work with all new equipment produced by the best food service equipment manufacturers in the world, including the Garland Group, Irinox, Hobart Corporation and Alto-Shaam, among others.”

The ribbon-cutting event itself provided a real-world experience to students. Recinella, faculty and students prepared and served hors d’oeuvres to the 300 guests who were also invited to tour the new building. The menu included:

  • crab cake with romesco sauce
  • mini shrimp cocktail
  • mini individual crudité
  • assorted cheeses with hand-crafted crackers and three student-made cheeses
  • a trio of grilled semolina flatbreads, beef short rib and goat cheese
  • butter-poached lobster with sweet-corn essence and vine-ripe tomatoes
  • grilled baby vegetables
  • apple jack marinated turkey breast with honey-thyme butter carved to order
  • assorted chocolates and homemade mini brownies and lemon cheese cake

Current CIM-Port Huron programs include two associate degrees: one in culinary arts and one in food and beverage management. Future potential programs include a certificate and associate degree in baking and pastry and a bachelor’s degree in food and beverage management.

Recinella joined Baker College last year to oversee these studies. He has 30 years of experience in the food service industry, including serving as manager and co-chef with his wife at Winnisook Club, the oldest private club in the Catskill Mountains; owner and chef de cuisine of Main Street Bovina, a fine-dining restaurant, catering business and retail grocery store in South Central New York state; and chef de cuisine at Heathers Golf and Country Club–Total Golf, Inc., in Bloomfield Hills, Mich. Most recently, he was the culinary arts director at State University of New York. Last summer, Recinella was inducted into membership of the prestigious gastronomic society Disciples Escoffier International-USA.

For more information about Baker College programs, email Daniel Kenny at daniel.kenny@baker.com or call the admissions office at 888.262.2442.

return

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FAQ's

  • How can I send a copy of my official transcripts to another organization?

    To access your transcripts, log into the SOLAR System, select the Star System and select the Academic Office. Once there, click on the transcripts link.

  • Is Baker accredited?

    Yes. Baker College is accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org.

    Baker College is an Academic Quality Improvement Program (AQIP) participant.

    Additional Accreditations

    Baker has also earned specialized accreditations for programs and degrees in: 

    • Business Administration
    • Early Childhood Learning
    • Engineering and Technology
    • Health Sciences
    • School of Nursing

    For details about these specialized accreditations, see the individual Programs and Degrees pages. 

  • Does Baker provide any help in my job search?


    As a graduate of Baker College, you are eligible for our Lifetime Employment Services, which include:

    • Job searching techniques
    • Resume and cover letter assistance
    • Job interview questions
    • Job postings
    • Relocation tips

     

  • Is Baker College Online accredited?

    Baker Online is part of Baker College, a private, non-profit, accredited, degree granting, higher educational institution with locations throughout Michigan.

    As an accredited college, Baker College has been granted legal authority by the state of Michigan to operate as a nonprofit educational corporation and is empowered to grant certificates, associate, bachelor, master, and doctoral degrees. It is approved for veterans’ benefits. Baker College is recognized as an institution of higher education by the U.S. Secretary of Education, U.S. Department of Education.

    All Baker Online undergraduate and graduate programs are accredited by The Higher Learning Commission / 230 South LaSalle St., Suite 7-500, Chicago, IL 60604-1411 / 800-621-7440 / www.ncahlc.org

    Baker College is an Academic Quality Improvement Program (AQIP) participant.

    Some Baker Online graduate programs have additional accreditation:

  • How do online classes work?


    After you enroll, and are accepted to your online program, you sign-up, or "register" for your first courses. Like all Baker Online students, you will begin your online experience with a three-week online class designed to orient you to the Baker Online classroom, and review the expectations and requirements of Baker Online students. When you have completed this course successfully, you can move on to additional online courses.

  • Load More FAQ'S
Testimonial quote

The employers are thrilled with our students. Most of them wonder when our next graduating class is going to be ready.

Dr. Michael Gross
Veterinary Technology Program