Start your career with all the right ingredients.

Look forward to long-term success.

Chefs and head cooks combine their culinary arts knowledge and food presentation ideas with strong business and management skills. In addition to preparing food, they develop recipes and menus; supervise, hire, and train kitchen staff; review and maintain the inventory of food and supplies; and ensure the operation runs efficiently and profitably.

Discover Your
New Career

FAQ'S

  • Is Baker accredited?

    Yes. Baker College is regionally accredited—the highest level of accreditation awarded in the U.S.—by The Higher Learning Commission, A Commission of the North Central Association of Colleges and Schools, 30 North LaSalle Street, Suite 2400, Chicago, Illinois  60602-2504; (800) 621-7440; Web address: 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, regionally 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 following regional institutional accreditor: The Higher Learning Commission, A Commission of the North Central Association of Colleges and Schools, 30 North LaSalle Street, Suite 2400, Chicago, Illinois 60602-2504; (800) 621-7440; Web address: http://www.hlcommission.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.

  • How do I apply for a student loan?

    Once you have applied for financial aid, you will receive a Financial Aid Notification package from the Financial Aid office. Your FAFSA serves as the application for the Student Loan. If it is determined that you qualify for student loan funds, the eligibility amounts will be listed on your award notification, and a student Loan Request Form will be included with the award package. The Loan Request Form must be completed and returned to the Financial Aid Office before the loan process can begin.

    If you are a new student and would like to request student loan funds to help cover your educational expenses you will need to:

    • Complete the paper loan request form indicating the amount you would like to borrow.
    • Sign and date the form.
    • Return the form to the Financial Aid office.

    If you are a returning student and would like to request student loan funds to help cover your educational expenses you will need to:

    • Log into the SOLAR system.
    • Select STAR System.
    • Select Financial Aid office.
    • Select Loan Request.
    • Select the appropriate financial aid year and click Continue.
    • Select the type of loan you would like to request and click Continue.
    • Read the Stafford Loan Request Authorization information and click I Agree.
    • Type in the requested dollar amount and click Submit Request.
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Program Availability

Program availability varies by campus. Please contact the Admissions Department on your campus to learn more.

General Requirements

A general education core is required for all Associate and Bachelor degrees. All graduates must meet the general education requirements established by each academic program.

College Success Strategies (COL111A) or College Success Online (COL112) is required for all first-time freshmen and all online students enrolled in a certificate or degree program. This course will inform students of campus services, policies and procedures, and address learning styles and study strategies.

Many of the courses and programs at Baker College are offered in an online delivery format. See Online Programs. Contact your campus Academic / Administrative Office for details about online courses.

Getting Started

There's a lot you can learn about Baker College here on the Web, but talking with an admissions advisor will help you get a better understanding of everything we offer. Contact us to request more information, schedule a visit to the campus nearest you, or get started by applying online.

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Testimonial quote

[CIM] is designed to be just like it would be in the workplace... it gives a very realistic view of what the industry is like.

Jamie LeRoux
Food and Beverage Management
Culinary Arts Associate Degree from the Culinary Institute of Michigan - a Division of Baker College

Culinary ArtsAssociate of Applied Science

Start your career with all the right ingredients.

Look forward to long-term success.

Chefs and head cooks combine their culinary arts knowledge and food presentation ideas with strong business and management skills. In addition to preparing food, they develop recipes and menus; supervise, hire, and train kitchen staff; review and maintain the inventory of food and supplies; and ensure the operation runs efficiently and profitably.

Discover Your Future Culinary Arts Career

Career Facts

$42,480

Median salary for Chefs and Head Cooks

5%

Estimated employment increase by 2022

$69,410

Median salary for Executive Chefs

View citations
Overview
Baker College of Muskegon
Baker College of Muskegon

Baker’s Culinary Arts program is designed to provide you with the full range of skills needed to succeed as a chef or in a kitchen supervisory position. 

At Baker, you study under experienced chefs and other food service professionals who have been chosen for their excellence in the culinary arts and teaching skills. Our class sizes are small to ensure you have plenty of hands-on training and one-on-one attention. Through classroom work, labs, and internship experience, you learn to artfully prepare culinary specialties, develop menus, and manage a food service operation profitably. 

As a graduate, you will be fully prepared to take your certification exam, and to begin your culinary arts career.

Course Information
Culinary Arts Major Requirements87 Hours
Course NumberCourse TitleCredit Hours
BPA 121
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6 Quarter Hours

Introduces students to the basic techniques used in general baking and plated dessert production. Through extensive hands-on labs, students will focus on the preparations involved with yeast-leavened products, quick breads, American pies, cake batters, mousses, fillings, meringues, buttercreams, and Bavarian creams. Students will also focus on assembly and decoration of European cakes, basic glazing and icing techniques, syrup preparation, and classic and contemporary plated dessert applications. Students will be introduced to recipe and formula modification to create more beneficial baked goods and desserts. The concept of baker's percentage and proper selection of equipment and utensils for specific applications will be reinforced.

Prerequisite(s):
C or better in CUL 100, C or better in CUL 115, C or better in CUL 131B.
Baking for Culinary Students6
CUL 101
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2 Quarter Hours

Introduces students to the food service industry and program expectations. Students will discuss the social, historical, and cultural forces that have affected the food service industry. Responsible alcohol service will also be emphasized along with the certification testing (TIPs). Additionally, students will begin understanding the impact of sustainability measures in the food service industry. Minimum grade of 'C' or better is required.

Introduction to Food Service and Hospitality2
CUL 110
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2 Quarter Hours

Introduces students, in depth, to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explores both fresh and prepared foods and students learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.

Prerequisite(s):
C or better in CUL 131B.
Product Identification2
CUL 115A
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4 Quarter Hours

Focuses on the math skills needed to calculate percentages, ratios, the metric system, conversion factors, yield tests, recipe conversion and recipe costing as they relate to the food service industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.

Culinary Math4
CUL 131B
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2 Quarter Hours

Introduces students to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. This course utilizes the National Restaurant Association ServSafe® materials, prepares for and culminates with the administration of the National Restaurant Association ServSafe® Certification examination.

Food Safety2
CUL 141
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2 Quarter Hours

Examines the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in writing and nutritional analysis of recipes.

Corequisite(s):
CUL 131B.
Nutrition2
CUL 151
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8 Quarter Hours

Gives a brief and intense introduction on kitchen safety, equipment, principles of basic food preparation and cooking techniques in lecture and lab format. Extensive hands-on training is provided for using cooking methods in the areas of dry heat cooking, moist heat cooking, tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing, station organization, palate development, and culinary French terms. The lecture for this course focuses on cooking principles, theory and the application of culinary skills in the kitchen. This course lays a foundation for the more advanced techniques presented in later coursework.

Prerequisite(s):
C or better in CUL 100, C or better in CUL 105, C or better in CUL 115, C or better in CUL 131B.
Culinary Skills I8
CUL 152
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8 Quarter Hours

Continues from CUL151 and focuses on principles of food preparation and cooking techniques in lab and lecture format. Extensive hands-on training is provided for using basic cooking methods as they apply to specific products such as red meats, poultry, pork, game meats, fish, shellfish, vegetables, pasta, sauces, and soups. Expanded concepts of time lines and multi-tasking, station organization, and culinary French terms will continue. The lecture for this course focuses on advanced cooking principles, theory and the application of culinary skills in the kitchen. This course lays a foundation for the more advanced techniques presented in later coursework.

Prerequisite(s):
CUL 151.
Culinary Skills II8
CUL 153
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8 Quarter Hours

Applies the skills and theories from CUL152 and focuses on advanced principles of food preparation and cooking techniques in lab and lecture format. Students receive extensive hands-on training focusing on advanced and combination cooking methods for red meats, poultry, pork, shellfish, fish, vegetables, and game. Breakfast cookery, salads, canapes, production cooking, hot and cold sandwiches, plate presentation, and advanced techniques for starch and vegetable preparation, will also be developed. Lecture for this course will focus on the advanced cooking principles, theories, and application of culinary skills in the kitchen.

Prerequisite(s):
CUL 152.
Culinary Skills III8
CUL 161
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6 Quarter Hours

Provides students the benefits of cooking under a timed regiment and enables them to learn and discover more about their abilities through instructor, self, and peer assessment. An extensive range of advanced techniques will be employed in concert with strict time management, extensive and continual evaluation. Upon completing this course students will have achieved an understanding and practiced working under pressure for practical cooking interviews for employment, practical American Culinary Federation exams and other competitive cooking in a wide range of sanctioned competitions.
A minimum grade of 'C' or better is required.

Competitive Cooking6
CUL 201
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8 Quarter Hours

Prepares the students for the innovation, creativity, speed, and multi-tasking abilities required in today's modern kitchen. The lab format for this class will offer students a real working kitchen environment in The Culinary Institute of Michigan's student-run, fine dining restaurant. An extensive range of advanced techniques, ingredients, and recipes illustrate the complex theories and applications. Upon completing this course, students will have achieved a high standard of quality and detail in culinary arts.

Prerequisite(s):
CUL 153.
Restaurant Techniques8
CUL 221
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4 Quarter Hours

Examines the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.

Prerequisite(s):
CUL 110, C or better in CUL 115.
Purchasing and Cost Control4
CUL 222A
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8 Quarter Hours

Develops the applications of the principles of fine service and hospitality in an a la carte restaurant serving the public. This class, which will be held in The Culinary Institute of Michigan's restaurant. The course will emphasize customer service, wine and spirits, restaurant trends and sales, merchandising, and sales. Students study and participate in the fundamentals of reservation and point-of-sale systems, controlling inventory, merchandising products and services, managing costs, assuring high-quality service to all customers, and managing service. Students will take the Federation of Dining Room Professionals® certification examination for Certified Dining Room Associate.

Prerequisite(s):
Culinary Majors: CUL 202A or TIPS Certification. Food and Beverage Management Majors: FBM 151 or TIPS Certification.
Table Service8
CUL 231A
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6 Quarter Hours

Focuses on the three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Students learn to prepare hot and cold hors d'oeuvres, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing, brining, and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparing of buffets. Students will also have hands-on experience in the fabrication and aging of fresh and cured products.

Garde Manger6
FBM 221
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4 Quarter Hours

Introduces students to all aspects of menu development. Students will develop menus start to finish, including, analyzing a business, creating a concept that is appropriate to a theme of a restaurant, and developing a menu appropriate to the theme. Students will utilize industry specific mathematics to cost out menus, and analyze existing menus. Students will learn to analyze a balanced menu based on food cost, labor cost, operating expenses, and extensive market research.

Prerequisite(s):
C or better in CUL 115, C or better in CUL 131B.
Menu Planning and Analysis4
FBM 241
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4 Quarter Hours

Focuses on the development of a food service operation plan and essential skills needed to manage a variety of food service operations. Emphasis is given on strong leadership skill development, developing front of the house and back of the house teams, staffing, labor cost, human resource management, and creating restaurant long term plans.

Food and Beverage Management4
WRK 291B
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1 Quarter Hours

Covers all phases of securing employment in a required seminar. Major topics include resume preparation, interview strategy, job application, job search action planning, personal appearance, and coordination of the graduate's employment search activity with the College Career Services Office. Students in degree programs may complete the seminar requirement any time during their final two quarters. Certificate students should attend in their last quarter.

Prerequisite(s):
Sophomore status.
Professional Career Strategies1
WRKCM 201A
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4 Quarter Hours

Requires students to perform 200 hours of unpaid supervised kitchen work experience in The Culinary Institute of Michigan's fine dining restaurant-Courses or other approved location. Students will participate in weekly seminars through Blackboard and demonstrate competencies in required skills. All students will demonstrate competency in requisitioning products, food safety, cost control, multi-tasking, and entry-level management tasks. Baking and Pastry students will demonstrate competencies in required skills including bread and pastry production. Culinary students will demonstrate competencies in required skills including menu development, mise en place, and production. Food and Beverage students will demonstrate competencies in required skills including guest-relations, marketing, food-service accounting, planning, and front-of-the-house management. This course is taken during the final quarter of student's program after completion of prior program requirements.

Work Experience4
General Education Requirements32 Hours
Course NumberCourse TitleCredit Hours
ENG 101
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4 Quarter Hours

Emphasizes academic writing by reading and thinking critically to strengthen essential communication skills through the use of the writing process. Various assignments focus on summary and response, analysis, and informative writing. Research practices and research writing in APA style are essential to the course.

Prerequisite(s):
ENG 091 or satisfies developmental writing or placement exam, ENG 098B or satisfies developmental reading or placement exam.
Composition I4
ENG 102
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4 Quarter Hours

Continues developing students' critical thinking and writing skills through reading and argumentative writing. Emphasizes academic writing to articulate the relationships among language, knowledge, and power. Various assignments focus on position, argument analysis, and argumentative proposal. Research practices and research writing in APA style are essential to the course.

Prerequisite(s):
C or better in ENG 101 or placement exam and approved writing sample.
Composition II4
INF 112
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2 Quarter Hours

Introduces students to word processing software and applications. This will include demonstrating the ability to perform basic Windows operations commands and word processing commands, which include creating, saving, printing, formatting, editing, and retrieving documents.

Prerequisite(s):
WPG 098 or high school typing/proficiency.
Word Processing2
INF 113
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2 Quarter Hours

Introduces students to beginning electronic spreadsheet terminology, concepts, and applications. Students will gain the ability to enter/edit, save/retrieve files, format, and print spreadsheets and reports. Students are also introduced to basic formula development.

Prerequisite(s):
WPG 098 or high school typing/proficiency.
Electronic Spreadsheets2
INF 121
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2 Quarter Hours

Provides students with hands-on experience in the basics of using the Microsoft Windows environment. The areas of exploration will include the Start Button, Task Bar, My Computer, Windows Explorer, Customizing Displays, Paint, and the use of shortcuts.

Introduction to Windows2
INF 161
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2 Quarter Hours

Explores timely social, legal, philosophical, ethical, political, constitutional, and economic implications of computing and technology. Coverage of the issues related to a technological society including social networking, privacy topics such as cameras in cell phones, access to our search queries and all sorts of data we put on the Web, social networking, location tracking, high-tech surveillance systems, intellectual property, professional ethics and responsibilities, and crime.

Technology and Society2
MTH 108
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4 Quarter Hours

Solves contemporary, real-world problems by mathematical reasoning utilizing concepts from algebra, finance, and statistics. Key topics include personal finance, mathematical models, functions and relations, dimensional analysis, statistical reasoning, and Euclidean geometry. This class focuses on quantitative literacy and the application of the above concepts in a variety of professional disciplines.

Prerequisite(s):
MTH 099E or satisfies developmental pre-algebra or placement exam.
College Mathematics I: Reasoning and Application4
PSY 101
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4 Quarter Hours

Provides a foundation for understanding human relations with applications to both personal and professional growth. Focus is on examining the basic dynamics of human relations, how social influences shape thought and behavior, effective ways to develop skills of human relations, and the importance of multicultural competency within human relations.

Human Relations4
SPK 201
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4 Quarter Hours

Develops confidence and skill in many facets of oral communication. Students explore diverse topics and formats, using both organization and research to support themselves during oral presentations.

Oral Communication4
WRI 115
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4 Quarter Hours

Addresses professional standards of communication with a focus on 21st century technology. Continues  developing students' critical thinking and writing skills to prepare them to be effective communicators in the workplace. Students evaluate the audience before choosing and applying the appropriate communication medium and style. Required elements include an employment portfolio, a group project/presentation, and an exploration of communication in the student's individual career field.

Prerequisite(s):
ENG 102.
Workplace Communication4

Quarter Hours Required for Graduation: 119

Program Description

This program trains and prepares graduates for chef and other kitchen supervisory positions. People with culinary arts skills are employed in restaurants, hotels, institutional settings, delis, and catering companies, where they utilize their experience to artfully prepare culinary specialties and skillfully manage these respective operations. This program prepares graduates for leadership roles in the kitchen and in the knowledge and techniques used in quantity gourmet food preparation. The Baker College Culinary Arts Program in Muskegon is accredited by the American Culinary Federation (ACF) accrediting commission. Successful graduates will be eligible to take their Certified Culinarian Certification examination. Instruction is provided through a combination of classroom, hands-on labs, and internship experience. The Culinary Arts Program at Baker College of Port Huron is currently pursuing ACF accreditation.

Accreditation

The Baker College of Muskegon Culinary Arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Graduates are eligible to take the Certified Culinarian Certification exam.

Baker College is accredited by The Higher Learning Commission, A Commission of the North Central Association of Colleges and Schools, 30 North LaSalle Street, Suite 2400, Chicago, Illinois  60602-2504; (800) 621-7440; Web address: www.ncahlc.org. Baker College is an Academic Quality Improvement Program (AQIP) participant.

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FAQ's

  • Is Baker accredited?

    Yes. Baker College is regionally accredited—the highest level of accreditation awarded in the U.S.—by The Higher Learning Commission, A Commission of the North Central Association of Colleges and Schools, 30 North LaSalle Street, Suite 2400, Chicago, Illinois  60602-2504; (800) 621-7440; Web address: 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, regionally 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 following regional institutional accreditor: The Higher Learning Commission, A Commission of the North Central Association of Colleges and Schools, 30 North LaSalle Street, Suite 2400, Chicago, Illinois 60602-2504; (800) 621-7440; Web address: http://www.hlcommission.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.

  • How do I apply for a student loan?

    Once you have applied for financial aid, you will receive a Financial Aid Notification package from the Financial Aid office. Your FAFSA serves as the application for the Student Loan. If it is determined that you qualify for student loan funds, the eligibility amounts will be listed on your award notification, and a student Loan Request Form will be included with the award package. The Loan Request Form must be completed and returned to the Financial Aid Office before the loan process can begin.

    If you are a new student and would like to request student loan funds to help cover your educational expenses you will need to:

    • Complete the paper loan request form indicating the amount you would like to borrow.
    • Sign and date the form.
    • Return the form to the Financial Aid office.

    If you are a returning student and would like to request student loan funds to help cover your educational expenses you will need to:

    • Log into the SOLAR system.
    • Select STAR System.
    • Select Financial Aid office.
    • Select Loan Request.
    • Select the appropriate financial aid year and click Continue.
    • Select the type of loan you would like to request and click Continue.
    • Read the Stafford Loan Request Authorization information and click I Agree.
    • Type in the requested dollar amount and click Submit Request.
  • Load More FAQ'S
Testimonial quote

[CIM] is designed to be just like it would be in the workplace... it gives a very realistic view of what the industry is like.

Jamie LeRoux
Food and Beverage Management