Hospitality and Tourism

Not sure what she wanted to do, Judy enrolled in Hotel and Restaurant Management at Madison Area Technical College. While earning an associate degree, she found her passion for marketing and joined DECA, a student club that prepares emerging leaders in marketing, finance, hospitality and management.

"DECA gave me public speaking experience that boosted my confidence," Judy recalls. "I also learned to develop a marketing plan."

After graduating and working at hotels in Minneapolis and Los Angeles, Judy learned that she didn’t need a four-year degree to make a good salary in the field of hotel and restaurant management. She attributes her success to hard work and staying current in the field.

Mark discovered his passion for cooking in seventh grade and got a job with a local caterer during high school. Although he was accepted to a prestigious culinary school, a health issue prevented Mark from completing that program.

Back home in Stevens Point, Mark returned to his job at the catering company. A co-worker suggested the accelerated Culinary Arts program at Fox Valley Technical College as a next step.

"The quality of the kitchen facilities at Fox Valley Tech was impressive, and it was obvious that the instructors were skilled and committed to students," Mark recalls.

Mark currently works as a chef for a California-based food service provider at Lawrence University in Appleton.

When Joel was four, he lost his eyesight due to a tumor on his optic nerve. However, he never lost sight of his dream of becoming a chocolatier.

Joel became interested in candy making while taking an advanced baking class at Moraine Park Technical College where he learned to make chocolate truffles. The college provided him with a talking scale and all of his textbooks were scanned and printed in Braille.

Joel got his business off the ground by selling home made candies and cookies to family and friends. He rented a local restaurant's kitchen to make his candy and other confections. After a few years, Joel outgrew the rented kitchen and opened his own store where he’s still sweetening up the community.

Josie credits Moraine Park Technical College’s Culinary Arts instructors with helping her get to the other side of the world, where she is today. Her yen for travel started when the instructors suggested she join the student exchange program to Germany.

"After that I wanted to see the world. I wanted to see how everyone else lives and acts and meet new people from all walks of life," Josie says. "My instructors supported and encouraged me to go where my heart desired."

Josie has cooked at Glacier National Park and aboard a Norwegian Cruise Lines ship. In her current position she bakes for about 1,000 scientists, researchers and support staff in the United States Antarctic Program.

Josh got his first taste of success after completing the Culinary Management program. He appreciated the hands-on approach he found at Western Technical College and the real-world work experience of his instructors.

"Deb Klug is the best educator and most passionate instructor," he recalls. "She pushed her students to succeed and would not allow them to fail."

"The connections and mentorships with local business owners and alumni set Western apart from other colleges," he adds.

Justin began his formal training in Culinary Management at Waukesha County Technical College (WCTC), and shortly before graduation he joined the staff at the world-class Sanford Restaurant in Milwaukee. He climbed the ranks and in 2008, was named Chef de Cuisine. In 2010, Justin was a semifinalist for the James Beard Rising Star Chef of the Year Award.

"The labs and equipment are up to date, and the instructors are great. The value for your dollar is a huge benefit," Justin says. "You can spend a lot more, but you’d be hard pressed in this profession to get a return on that investment. WCTC’s program stresses both the technical cooking and the management aspects of the culinary business, such as calculating food costs. You leave [the program as a] very well-rounded chef."

Anna was displaced in her job in the paper industry when she began taking classes at Fox Valley Technical College (FVTC). After discussing her strengths and interests, college advisors suggested she enroll in a Hospitality and Tourism related program.

"By taking classes on campus or via the Internet, I could work full-time, have time for my family, and pursue a new career," Anna says.

In addition to the flexibility FVTC provided, Anna appreciated the attention her instructors gave her. "The advisory group for my program was outstanding," she recalls. She now gives back to the college by serving on two advisory groups.