ADVISING AND REGISTRATION NOTE:
There is Program Registration and Sequencing Information in the SICE Organization in your Blackboard. Also referrence the FAQ sheet for curriculum registration and recent changes.
Advising Day for Current GRCC SICE Students
SICE Faculty will be available on October 8, 2015 between 10:00 a.m. and 3:30 p.m. in Room 117 ATC to assist students with planning for Winter 2016 classes. Please stop by if you would like to meet with one of the SICE facuty regarding your academic plan, advice on classes, questions on the program, etc.
(SICE Faculty will also be available March 3, 2016 to assist students with planning for Summer and Fall 2016 classes.)
If you are in a laboratory class, you may also talk with your professor of that class for academic advising.
Secchia Institute Advising Plan
As you prepare to embark on your culinary career at the Secchia Institute for Culinary Education here at Grand Rapids Community College there are a few preliminary steps that will aid in your planning. Please take advantage of all the resources available to you as they are laid out in the following plan. This will help you be successful, and allow you to stay on track with your educational goals.
The first step is to take a tour of the facilities within our department so you can fully appreciate that you will be part of a state-of-the-art facility. This will also allow you to meet some of the current students in their educational environment and meet the world class instructors that will be teaching you. Tours are available on Fridays during the school year and Wednesdays during the summer session in May. Click here for dates and times for the tours and sign up using the electronic form or contact Marcia Arp at 616-234-3690 or Marp@grcc.edu to schedule the tour. During the tour you will also learn about the college services, scholarships, curriculum, and academic requirements that are available while at Grand Rapids Community College.
Step two, is to follow the steps to become a student at GRCC. If needed, have your transcripts sent to Student Records at GRCC to have them evaluated. Student Records will send to the deparment if a department evaluation is needed.
You can find Financial Aid information at http://subjectguides.grcc.edu/colleges.
Step three, once you have applied and have been admitted to the college is to take a GRCC New Student Orientation.
Step four is your SICE Orientation meeting which occurs just before your first SICE class (CA 111 or CA 140 or CA 209). You will get an invitation from the department. This event will include:
- SICE Departmental Handbook (responsibilities and expectations of SICE students),
- Unfiorm and cutlery kit procedures,
- How to care for your chef’s uniforms and cutlery kits,
- Question and answer session at the end.
Once you have established yourself in the program, take advantage of your chef advisor that has been assigned to you. Arrange meetings as needed. They will help you with class scheduling, Career Coaching, co-op advising, skill building and MyDegreePath training. Take part in as many clubs and activities that are available to you. This will help you adjust to college life and build a solid base for your future career.
Students in Laboratory Class:*
- Students in a culinary laboratory class should meet with their laboratory professor for advising.
- There is Program Registration and Sequencing Information in the SICE Organization in your Blackboard. Also referrence the FAQ sheet for curriculum registration and upcoming changes.
*Students Not Enrolled in a Laboratory Class should contact one of the faculty members listed on the SICE Advising/Advisory Contact Information sheet located on the right side of this page.
- Department: Secchia Institute for Culinary Education
- Office Location: 117 ATC
- Office Phone: 616-234-3690
- Contact: Daniel Gendler, Program Director; Marcia Arp, Academic Secretary
- Email address: email@example.com or firstname.lastname@example.org
- Office Hours: 7:30 a.m.-4:30 p.m.
- Department Head: Daniel Gendler
- Culinary Arts
- Restaurant Management
- Baking and Pastry Arts
- Personal Chef
Preferred Method of Contact: E-Mail