![Office Management student makes the most of college credits earned in high school](/getattachment/1a43dda0-1136-4eee-9b23-e24760495c93/Hauser-K-headshot.jpg?height=333)
Office Management student makes the most of college credits earned in high school
Kaelynn Hauser took several dual credit classes in high school – earning both college and high school credit for those classes.
Meet Michael Zeitler, a Culinary Specialist program student with a clear plan to take his cooking career to the next level. Currently a kitchen supervisor at 1919 Kitchen and Tap (a sports bar and gastropub located in Lambeau Field), Zeitler hopes to become a sous chef – helping to create menus and prepare dishes of his own creation.
Zeitler’s passion for food and his cooking curiosity began when he was a kid, helping his mom in the kitchen. As he improved, he had fun showing off his skills to family and friends during the holidays, recalling a particularly successful creme brulee on Thanksgiving.
He currently enjoys homestyle cooking, often adding a twist – for example, making mac and cheese with a beer and bacon cheese sauce.
In the one-year Culinary Specialist program, he has not only honed the cooking skills gained from his experience at home and on the job, he has picked up new techniques in professional baking. Zeitler will start his second semester in August and is on track to graduate in December 2019.
See what Michael Zeitler has to say about his experience, below, and learn more about the Culinary Specialist technical diploma program. Plus, check out the new Baking and Pastry Certificate - classes start in August!
Kaelynn Hauser took several dual credit classes in high school – earning both college and high school credit for those classes.
Becca Tassone truly loves what she does. The 2003 Paralegal graduate’s professional background includes more than 25 years of legal experience.
Victor Vue has always wanted to help others in need. Now, as a public safety officer with the Ashwaubenon Public Safety Department, he is doing just that.