The Wine and Culinary
Education Center
Uncorking the potential of the
region’s wine and hospitality industries
Lake Michigan College sees tremendous opportunity to grow Michigan tourism
through the expansion of the wine and hospitality industries. We will grow the
number of potential workers for the hospitality and culinary industries while
increasing the number and quality of restaurants in the region.
We are pleased to share with you this important project and invite you to join
the College in making this exciting new facility. Your support will help attract
more of our region’s best and brightest to the wine, hospitality, and culinary
industries, ensuring a vibrant future for Michigan’s Great Southwest.
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Lake Michigan
College is creating an
educational center that
will serve as a catalyst
for and complement to
the growth of the wine,
hospitality, and culinary
industries in Michigan
www.lakemichigancollege.edu
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The coming-of-age for Michigan
wines through education
Southwest Michigan has the right ingredients for a dynamic wine industry. As demonstrated
in other communities, if this blossoming tourism and consumer product industry is to realize
its potential, a professional training program must be in place; a program that develops the
specialized workforce capable of launching the next phase of industry growth. This program
will provide locally-accessible college-level training and education in the business aspects of
enology and viticulture, including sales, marketing, entrepreneurship, and logistics.
The marriage
of passion and
skill for the
wine industry
creates the
perfect blend
of quality and
opportunity.
Wine and Culinary Education Center
SOUTH-EAST DAY VIEW
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Wine regions
that have had
a meteoric rise
in wine cluster
activity and related
tourism have the
support of a local
community college
training program.
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• With the support of Lake Michigan College, Michigan has an opportunity to become
a wine tourism destination point. Wine tourism creates additional culinary and
hospitality dollars to a growing industry in southwestern Michigan.
• In Walla Walla, Washington and Finger Lakes, New York, local community colleges
developed professional training in all facets of the wine industry. This partnership
ensured the availability of a highly skilled workforce as the demand for wine
industry workers swelled.
Walla Walla, WA
2,500
From 1997 – 2007, in the
Walla Walla wine region in
southeastern Washington,
jobs in wine production and
the tourism industry soared
from less than 200 to nearly
1,100 local jobs. A recent
economic impact analysis
suggested this number will
double in the next ten years.
2,000
1,500
1,000
500
0
1997
2007
2017
Wine Industry Employment Growth 1997 – 2017
Finger Lakes, NY
400
From 2000 – 2008, the Finger
Lakes Region saw the creation
of 161 wineries, bringing an
increase of 85% in tourist
visits and 76% in spending
per person in the region. Last
year, the region hosted 5
million visitors spending $375
million in tourism.
300
250
200
150
161
100
76
85
50
0
4
376
350
New
Wineries
% Increase
in Tourist
Visits
Wine Industry Growth 2000 – 2008
% Increase
Total
in Tourist $’s Spending
in Millions
A sign of the
coming-of-age
for wine regions has
been the emergence
of a local community
college training
program.
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The Teaching Winery will provide
employees to the more than 100
Michigan wineries which produce 1.3
million gallons of wine annually. The
curriculum will focus on concrete,
practical, performance-based training
to prepare individuals for jobs in the
wine cluster, including certificates and
degrees in enology and viticulture. Lake
Michigan College’s Associate in Applied
Science degree in Wine and Viticulture
Technology will include instruction in:
Agricultural Chemistry
Plant Physiology
Establishing and Maintaining a Vineyard
Vine Trellising and Training Systems
Vineyard Diseases & Insects
Fall Harvest Grape Processing
Wine Analysis and Quality Control
Winery and Vineyard Operations
Management
• Wine Marketing
• Basic Sensory Analysis
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•
•
•
•
•
•
•
•
We must ensure
a viable workforce
as the demand for
wine industry
workers swells –
Bob Harrison
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The Hospitality Management
and Culinary Management
Programs
In 2013 ten percent of Michigan’s workforce was employed in eating
and drinking establishments, and by 2025 the industry is predicted
to grow another 9.5 percent.
LMC has been successfully preparing students for careers
in the hospitality industry since 1976.
Graduates of our hospitality, tourism, and casino
management programs can be found applying their
skills in quality restaurants, hotels, wineries, and gaming
establishments throughout the country.
In 2013 LMC developed the Culinary Management program
to meet the overwhelming need for trained chefs, kitchen
managers, and other related food service workers.
The Culinary Management program is vital to the growth
and development of Michigan’s hospitality, tourism, and
wine industries. In order for LMC to meet the culinary
education needs of our region, students must be able to
gain learning experience in a professional environment
designed and equipped with the latest commercial kitchen
technology.
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THE CULINARY MANAGEMENT
PROGRAM VISION
The Wine and Culinary Education Center will feature an
inviting, state-of-the-art education and training facility
for the next generation of culinary leaders. Students will
learn what it takes to not only create exquisite cuisine, but
they will gain the skills necessary to run an efficient and
successful business.
A fully operational teaching restaurant will give students
real hands-on experience in an authentic environment,
ensuring a smooth transition from school to career.
A comprehensive curriculum will teach procurement
and storage, production and plating, and management
fundamentals like H.R., marketing, and cost control.
Graduates of the Culinary Program will receive an Associate
in Applied Science degree and will come to be renowned for
providing excellent dining experiences.
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Advisory Panels
Individuals representing area wineries, restaurants, and hotels are helping to guide Lake Michigan College in the
establishment of the Wine and Culinary Education Center. Advisory panels assist the college in keeping academic
programs responsive to industry needs, including the Associate of Applied Science in Wine and Viticulture Technology, the
Associate of Applied Science in Hospitality Management, and the Associate of Applied Science in Culinary Management.
The Hospitality and Culinary
Management Advisory Panel
• Patti Kenworthy - Van Buren ISD
• June Altom - Watervliet Public Schools
• Jay Marcoux - Phoenix Street Café
• Christine Anderson - Assistant Food & Beverage
Manager, Lake Michigan College
• Alice Archer-Snow - Food & Beverage Manager, Lake
Michigan College
• Whitney Behnke - St. Joseph Today
• Frank Beltran - Candlewood Suites
• Lauri Berry - St. Joseph High School
• John Brinker - Michigan Pizza Hut
• Victoria Buckley - Alliance Beverage
• Matthew Burian - Millenium Restaurant Group
• Brady Cohen - The Inn at Harbor Shores
• Greg Collins Panera Bread
• Brent Curtis Senior PGA
• Jenny Drillon - Bentwood Tavern
• Cathy Fielding - Tabor Hill Winery & Restaurant
• Tim Foley - Bit of Swiss
• Gary Gagnon - Central Michigan University
• Jason Hayes - Lazy Ballerina and Eurest Dining
Services
• Lisa Hojnacki - Millenium Restaurant Group
• Bob Hollerbach - CK Catering
• Paul Landeck - Tabor Hill Winery & Restaurant
• Tammi Mallos - KRESA
• Denise Martin - Four Winds Casino Resort
• Tonya Martindale - Director, Conference and Event
Services, Lake Michigan College
• Ray Mays - Rays on the Green
• Dan McCann - Eurest Services at Whirlpool
• Allissa McManus - Piggotts Farm Market
• David Miller - White Pine Winery
• Mike Patel - Comfort Suites Stevensville
• Anne Reitz - Café Tosi
• Kelly Schack - Kinexus
• John Schmitt- Western Michigan University
• Larry Schuler - Schuler Consulting
• Lisa Shanley - South Haven Visitors Bureau
• Kharen Shelton - KRESA
• Mark Smith - Hilton Garden Inn
• Paul Stansbie - Grand Valley State University
• Lori Van Steen - Baguette De France
• Anne Vonk - Hilton Garden Inn
• Tyanna Weller - Four Flags Chamber of Commerce
• Mark Whitwam - The Boulevard Inn and Bistro
• Larry Wozniak - retired hotel owner
• Millicent Huminsky - Southwestern Michigan Tourist Council • Eric Ziegert - Tosi’s
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The Wine and Viticulture
Technology Advisory Panel
• Dave Braganini - St. Julian
• Joe Herman - Karma Vista
• Brian Hosmer - Chateau Chantal
• Paul Landeck - Tabor Hill
• Lee Lutes - Black Star Farms
• Wally Maurer – Domaine Berrien
• Larry Mawby - L. Mawby
• Matt Moersch - Round Barn
• Rockie Rick - Gravity Wine
• Doug Welsch - Fenn Valley
• Dr. Tom Zabadal - Michigan State University
• White Pine – David Miller
• Wyncroft-Marland – Jim Lester
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Design Considerations
The center’s main purpose is to provide a state-of-the-art
educational facility for LMC’s Wine and Viticulture Technology and
Culinary Management associate degrees.
Wine and Viticulture Technology
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The Wine and Culinary Education Center will be an attraction for
visitors to learn about wine making, tasting, and food pairing. This
is a special opportunity to partner the Hospitality and Culinary
Management programs and the Wine and Viticulture Technology
program.
The Teaching Winery will be equipped with state of the art wine
processing equipment. It will house an enology laboratory, bottling
room, and underground barrel room. Students will learn best wine
winemaking practices and quality control.
Culinary Management
The center will also feature the Culinary Management program’s
teaching kitchen, kitchen garden, bar/mixology station, restaurant
with a fireplace, private dining, and boutique event hosting.
For both programs, the center will feature two common classrooms
and offices.
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Budget
The total budget for the project is $5,184,642. In addition to the
Wine & Culinary Education Center, the budget also includes a walking
path from the Mendel Center to the Wine and Culinary Center, as well
as a road connecting the two buildings’ parking lots.
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OPEN TO
DINING BELOW
LOFT
UP
OVERHEAD
DOOR
OR PLAN
LEVEL FLO
2 LOFT
3/32" = 1'-0"
LOADING
PARKING 30 to 40 CARS
FACULTY & STUDENTS
DUMPSTER
ENCLOSURE
STUDENT/
FACULTY
ENTRY
FREEZER
COOLER
TEACHING
KITCHEN
(6 PEOPLE)
DRY
STORAGE
WC
MECH
ROOM
LAB./OFFICE
CHANGING
OFFICE 1
OFFICE 2
VESTIBULE
2
HALL.2
OFFICE 4
OFFICE 3
WOMEN
MEN
STORAGE
HALL.1
BAR
VESTIBULE
1
STAIRS TO
LOWER LEVEL
CLASS 2
(25 PEOPLE)
CLASS 1
(25 PEOPLE)
WARE
WASH
BEVERAGE
STATION
6' - 0"
6' - 0"
LOCKERS
6' - 0"
J.
ENTRY
GLASSWARE
IT CLOS.
PUBLIC
ENTRY
IN
OUT
VIEWING
RECEP.
ENTRY
MIXOLOGY
DINING
(SEATS 62)
STOR.
WINE
MAKING
(37 PEOPLE)
BOTTLING
(11 PEOPLE)
25' - 0"
PRIVATE
DINING
25' - 1 1/4"
VIEWING
TERRACE
OVERHEAD
DOOR
OUTDOOR
DINING
OVERHEAD
DOOR
OVERHEAD DOORS
BELOW TO WINE
STORAGE LOWER LEVEL
CRUSH PAD
HERB GARDEN
RAMP
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LEVEL FLOOR PLAN
1 MAIN
3/32" = 1'-0"
HALL.3
VESTIBULE
3
LIFT
PUBLIC
ENTRY
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The Wine and Culinary
Education Center is a College
and Community Investment
In the fall of 2017, the Wine and Culinary Education Center will open as the permanent home to the Wine and
Viticulture Technology, Culinary Management, and Hospitality Management programs. The college has already
invested $540,000 to create a temporary home for wine and viticulture programming within the Mendel Center.
Culinary and Hospitality courses are currently offered at the college and offsite at area public schools. We seek
additional community support from those who understand the vital role education plays in creating a vibrant
tourism industry.
“Southwest Michigan
is a special place. One
of the most exciting
qualities of the vineyards
here is that they can
produce grapes of perfect
physiological ripeness
without the painfully high
sugar concentrations so
common to the
West Coast.”
Program Director,
Michael Moyer
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Transforming Lake Michigan College
The construction of the Wine and Culinary Education Center on Lake Michigan College’s Napier Avenue Campus is
part of a larger $7.5 million campaign to transform Lake Michigan College to meet the future needs of the region.
We are working to ensure that our strongest industries have the talent and intellectual capital to make Michigan’s
Great Southwest prosper. With the region’s help we can create a college that excels as a center for learning that
will further the positive economic, social, and cultural evolution of southwest Michigan.
Facility and program projects underway or completed include:
On-campus housing opened Fall 2014
The college’s first bachelor’s degree program in Energy Production Technology began in 2014
The new Hanson Technology Center is under construction and will open Fall 2016
Extensive classroom modernizations are planned for the Napier Avenue Campus
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There are three Centers of Excellence that the campaign will contribute to:
CAPITAL CAMPAIGN GOALS
Student Success
$2,500,000
Modernize Napier Avenue college classrooms and lecture halls. Also create a Student Success Center, Business Education & Resource
Center, and a Fitness Center.$1,750,000
Renovate the South Haven Campus science labs $ 250,000
Expand student assessment and tutoring space at the
Bertrand Crossing Campus
$ 500,000
Emerging Careers
$4,000,000
“The Campaign
for Tomorrow will
change students’
lives and our region –
the place we
call home.”
Joan Smith,
Chair
Hanson Technology Center$3,000,000
Wine and Culinary Education Center
$1,000,000
Community Engagement
$1,000,000
Modernize Mendel Center lobby and Grand Upton Hall
$1,000,000
• Naming opportunities are available for gifts of $10,000 or more. Contact a Lake Michigan College Foundation staff
member to learn more about the naming options for each element of the Campaign for Tomorrow.
• Gifts to the Campaign for Tomorrow can be pledged over multiple years. The maximum period for a pledge payment
is typically three years.
• Donors will, with their permission, have their name included on donor recognition materials.
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*The Lake Michigan College contribution includes a combination of planned savings, institutional reserves, bank financing, bond issue, grants, and proceeds from the
sale of the M-TEC facility. The College will also seek funding from the state through a capital outlay grant request.
Campaign