MUSKEGON — There was no shortage of ambition when Baker College administrators opened the Culinary Institute of Michigan one year ago.
Top-notch facilities, world-class chefs, and courses on everything from restaurant management to cooking a smoked salmon BLT. All were among the offerings of the $11 million facility located in the heart of downtown Muskegon.
Today, as Baker celebrates the 1-year anniversary of the culinary arts center, administrators say the institute has surpassed expectations, drawing more than 460 students downtown and giving them the training they need to land a job anywhere in the nation.
"It allowed us to be in a position to compete with the finest culinary schools in the country," Lee Coggin, president of Baker College of Muskegon, said of the institute. "We hope the facility will allow us to have a national presence."
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