Grand Rapids Community College's Secchia Institute for Culinary Education has picked up another honor from FSR (Full Service Restaurant) Magazine, making their list of America's Top 20 Culinary Schools.

Institute Program Director Dan Gendler told WOOD Radio beyond a site visit from the American Culinary Federation, there's plenty of written detail that speaks to the details sought by judges. "More than 700 pages that I had to amass about every single aspect of faculty, students, placement, the jobs they're getting, the curriculum, the syllabus, facilities, equipment." The ACF visit could not have gone better. "There were no findings. When they come in, they cannot find anything wrong with the program. We get an "exemplary rating", we are one of only two programs that get that rating for over 30 years."

Gendler said the students have a very big part in this honor. "There are hundreds of competencies, individual skills that students learn (in our program). They build from exposure through mastery and the amount that each student learns each of these competencies is how well you're rated."