Muskegon Campus

CIM Program Performance

 

2013-2014

2013-2014Registered/New StudentsGraduates% Employed

Culinary Arts (AAS)

269/154

23 

AAS - 100%

Baking and Pastry (AAS/CER)

188/105

20

AAS - 90%/CER - 100%

Food And Beverage Management  (AAS/BFB)

68/15 

AAS - 100%/BFB - 100%

2014-2015

2014-2015Registered/New StudentsGraduates% Employed

Culinary Arts (AAS)

211/99

22 

AAS - 96.9%

Baking and Pastry (AAS/CER)

194/93

33

AAS - 96.3%/CER - 66.7%

Food And Beverage Management  (AAS/BFB)

60/10 

14 

AAS - 100%/BFB - 66.7%

2015-2016

2015-2016Registered/New StudentsGraduates% Employed

Culinary Arts (AAS)

176/88

26 

AAS - 93.5%

Baking and Pastry (AAS/CER)

163/67

56

AAS - 89.2%/CER - 100%

Food And Beverage Management  (AAS/BFB/BS)

45/8 

AAS - 100%/BFB - 100%

2016-2017

2016-2017Registered/New StudentsGraduates% Employed

Culinary Arts (AAS)

119/40

AAS - 27 

AAS - 89.9%

Baking and Pastry (AAS/CER)

103/34

AAS - 26/CER - 1

AAS - 72.2%/CER - 100%

Food And Beverage Management  (AAS/BFB/BS)

37/3 

AAS - 3/BFB/BS - 10

AAS - 50%/BFB - 100%

Port Huron Campus

CIM Program Performance

 

2013-2014 

2013-2014Registered/New StudentsGraduates% Employed

Culinary Arts (AAS)

92/56

0

AAS - 100%

Food and Beverage Management (AAS/BFB)

12/2

0

AAS - 100%/BFB - 100%

2014-2015

2014-2015Registered/New StudentsGraduates% Employed

Culinary Arts (AAS)

91/44

12 

AAS - 96.9%

Baking and Pastry (AAS/CER)

32/18

0

AAS - 96.3%/CER - 66.7%

Food And Beverage Management (AAS)

13/5 

AAS - 100%

2015-2016

2015-2016Registered/New StudentsGraduates% Employed

Culinary Arts (AAS)

82/41

12 

AAS - 93.5%

Baking and Pastry (AAS/CER)

57/29

4

AAS - 89.2%/CER - 100%

Food And Beverage Management  (AAS)

15/7 

AAS - 100%

2016-2017

2016-2017Registered/New StudentsGraduates% Employed

Culinary Arts (AAS)

91/48

AAS - 11

AAS - 80%

Baking and Pastry (AAS/CER)

57/22

AAS - 22/CER - 2

AAS - 66.7%/CER - 0%

Food And Beverage Management (AAS)

9/3 

AAS - 1 

AAS - 100%

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