Editor’s Note: The Collegiate has followed the Secchia Institute for Culinary Education over the past semester to highlight students and the programs within the department. This is the third story in a series.
By Lindsey Soet
Elizabeth Afton never saw herself going to college.
“There was no part of me that wanted to go to school or further my education past high school,” Afton said.
While in high school, Afton attended the Kent Career Tech Center to earn a culinary and pastry certificate. While she was still in school, Afton was selected to work on a team for NASA to create food for space. This is when she first met Werner Absenger, the Program Director of the Secchia Institute for Culinary Education at Grand Rapids Community College.
Afton worked with Dr. Absenger and three other students for almost a year crafting a recipe for space.
“I thought it was really fun, and I really liked being there,” Afton said. “…and after talking a lot with Dr. A, I realized I could transfer a lot of the credits (from KCTC) and that college may be fun.”
Afton then enrolled in classes at Secchia as a Pre-Hospitality Management student. Along with her studies, she works as a student employee as the student cashier and host at The Heritage, GRCC’s fine dining restaurant.
Secchia offers multiple opportunities for student employees to help the Culinary Institute to run smoothly.
“We could not survive without our student (employees),” SICE Storeroom Manager Stephanie Smith said.
Student employees arrange the place settings for The Heritage, the basics when it comes to managing the front of the house, and how to create a great experience for diners. Another primary job for student employees is washing and sanitizing dishes for the students preparing food for the public. In the beginning culinary courses, students are taught how to properly wash and sanitize dishes, but in more advanced classes, student employees allow culinary students to focus on producing quality food and delivering it to guests in a timely manner.
While Afton continued to take some culinary arts courses, she and other Pre-Hospitality Management students focused on hospitality and business courses. The program includes training students on service techniques, restaurant and beverage management, wine and beer knowledge as well as leadership skills.
Upon graduating, students have the potential to meet the requirements to sit in on The Society of Wine Educators Certified Specialist of Wine and the Hospitality and Beverage Specialist Certification exams.
Following her time here at GRCC, Afton plans on continuing her education at Ferris State University where she plans to earn her bachelor’s degree in Business Administration.
