Culinary School

The Chance Of A Rewarding Career in the Culinary and Hospitality Field Begins Here             

• Professional Cooking
• Hospitality Management

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Learn the Art of Professional Cooking

Gain a strong culinary arts foundation in all areas needed to succeed in today’s professional kitchens.

Learn culinary fundamentals and skills at the culinary school at Dorsey – from the basics of knife handling and sanitation to healthy cooking and complex cooking techniques.

Learn current culinary terminology and work on equipment found in today’s professional kitchens.

Study catering, regional and international cooking techniques in order to deliver restaurant-quality banquets, buffets and à la carte meals in a “live” setting.

Take advantage of the 12-week externship course to gain practical work experience before you graduate from the culinary school at Dorsey.

To learn more about the CulinaryProgram at Dorsey, call 888-422-1188 or contact us.

Culinary Arts – Disclosures

• How can I find out more about this career?

For more information about a career in Culinary Arts, please visit the U.S. Department of Labor’s O*NET website at http://www.onetonline.org/crosswalk/.  Standard Occupational Classification (SOC) codes for this career include 35-1011, 35-1012, 35-2012, 35-2014, 35-2015, 35-2019 and 35-2021, and the Classification of Instructional Programs (CIP) code for this program is 12.0500.  Additional career information specific to the State of Michigan can be found at the Career One Stop website, which is sponsored by the U. S. Department of Labor, Employment and Training Administration.  Go to http://www.careerinfonet.org/; under browse occupations type “Cook, Chef” in the key word search box, then continue to select the State of Michigan.

• What is the total cost of the Culinary Arts program?

Tuition and fees for a student to complete the Culinary Arts program within the normal time frame of twelve months (as published in the school catalog) currently totals $20,112, which includes the cost of books and supplies. Total tuition may change based on a student’s decision to change programs, repeat classes, withdraw or interrupt training for any reason.  Total tuition also includes chef coats (2), chef pants (2), chef hat (1), kitchen apron (1) and knife/kitchen tools kit (1).    These items are distributed during the student’s program as specified in the enrollment agreement.  Tuition also includes the National Restaurant Association’s ServSafe Essentials certification exam which is taken during the course of the program. To calculate the total cost of education, including indirect costs of room and board, personal expenses, transportation costs and loan fees associated with the cost of attendance, go to http://www.dorsey.edu/cmsAdmin/uploads/DS200-Cost-of-Attendance-COA_FA-web-page.pdf.

• What percentage of Culinary Arts graduates completed their program within the normal time frame?

For students who graduated between July 1, 2011 and June 30, 2012, 89% completed the program within the normal time frame of twelve months (as published in the school catalog). 

• What percentage of Culinary Arts graduates found employment related to their field of study?

As reported in Dorsey Schools’ most recent annual institutional report to our accrediting agency, the Accrediting Council for Independent Colleges and Schools (ACICS), 91% of students who graduated between July 1, 2011 and June 30, 2012 found employment in their field of study, or in a related field, by November 1, 2012.  Additional graduates may have found work in their field of study, or in a related field, after November 1, 2012; however, those placements are not included in this calculation.

• How much student loan debt does a typical Culinary Arts graduate have to repay after graduation?

The median loan debt of graduates who chose to finance their education during July 1, 2011 through June 30, 2012 was as follows:

• Title IV, HEA program loans, $9,016
• Private education loans, $0
• Institutional financing plans, $0

Hotel and Restaurant Management

TRAINING IN THIS PROGRAM INCLUDES:

• The hospitality management school provides students with the skills needed for careers in recreation and leisure, lodging and food services, restaurants, and businesses that offer conference services, expositions and entertainment.
• Introduction to hotel operations, restaurant management, human resources, organizational behavior, quality customer service strategies, accounting and marketing.
• Broad overview of the MEEC (Meetings, Expositions, Events and Conventions) industry.
• Learning key business and professional communication skills, focusing on verbal and written office communications, presentations, meetings, computer skills and more.
• Learning job search techniques including how to prepare a professional resume, cover letter, interviewing and networking skills.
• Externship component that will allow students to assimilate the knowledge acquired in the program into a real work setting of hospitality and tourism.
• Graduates of the hospitality management program at Dorsey are eligible to challenge ManageFirst® Competency Exams for ServSafe Alcohol Certification, Hotel and Restaurant Management, and Controlling Foodservice Costs, as well as the National Restaurant Association’s ServSafe Essentials certification exam.

Call 888-422-1188 for more information, or contact us.

Hotel and Restaurant Management–(formerly named Hospitality and Tourism)- Disclosures

• How can I find out more about this career?

For more information about a career in Hotel and Restaurant Management, please visit the U.S. Department of Labor’s O*NET website at http://www.onetonline.org/crosswalk/.  Standard Occupational Classification (SOC) codes for this career include 11-9199, 13-1121, 11-9081, 43-4081 and 39-6012, and the Classification of Instructional Programs (CIP) code for this program is 52.0903. 

• What is the total cost of the Hotel and Restaurant Management program?

Tuition and fees for a student to complete the Hotel and Restaurant Management program within the normal time frame of twelve months (as published in the school catalog) currently totals $16,080, which includes the cost of books and supplies. Total tuition may change based on a student’s decision to change programs, repeat classes, withdraw or interrupt training for any reason.  Total tuition also includes a Netbook computer and two Dorsey dress shirts.  These items are distributed during the student’s program as specified in the enrollment agreement.  Also included in tuition is the graduate’s cap and gown. To calculate the total cost of education, including indirect costs of room and board, personal expenses, transportation costs and loan fees associated with the cost of attendance, go to http://www.dorsey.edu/cmsAdmin/uploads/DS200-Cost-of-Attendance-COA_FA-web-page.pdf.

• What percentage of Hotel and Restaurant Management graduates completed their program within the normal time frame?

For student privacy reasons, the Department of Education restricted public disclosure of graduate completion data for programs with less than ten graduates in an award year.

• What percentage of Hotel and Restaurant Management graduates found employment related to their field of study?

As reported in Dorsey Schools’ most recent annual institutional report to our accrediting agency, the Accrediting Council for Independent Colleges and Schools (ACICS), 86% of students who graduated between July 1, 2011 and June 30, 2012 found employment in their field of study, or in a related field, by November 1, 2012.  Additional graduates may have found work in their field of study, or in a related field, after November 1, 2012; however, those placements are not included in this calculation.

• How much student loan debt does a typical Hotel and Restaurant Management graduate have to repay after graduation?

For student privacy reasons, the Department of Education restricted public disclosure of student loan debt data for programs with less than ten graduates in an award year.