The Culinary Arts Program at NMC's Great Lakes Culinary Institute prepares students for entry-level chef and kitchen management positions through hands-on training. The facility features five culinary labs including a bakery, introductory kitchen, advanced cooking kitchen, garde manger kitchen, and Lobdell's, a 90-seat teaching restaurant. Students gain a well-rounded classic culinary foundation and modern skills used both in the kitchen and community. Multiple credentials are available: AAS Degree, Level I and III Certificates, Baking & Pastry Arts Level II Certificate, Culinary Maritime Level II Certificate, and Sports Performance Nutrition Certificate.