In-house programs
Within the last year, Frank Turchan, executive chef at the University of Michigan in Ann Arbor, developed training modules that help staff members receive continuing education units. The American Culinary Federation has certified Michigan Dining’s four two-day courses that focus on knife skills, soup and sauce preparation, classic cooking techniques and recipe writing.
Next year, Turchan hopes to certify new classes on breakfast cookery, allergens and Asian cuisine. “We have a lot of cooks that don’t have a formal culinary school training, but are hungry to learn more,” he says. “Someone in these classes can have my job someday, and I need to train them."