Schoolcraft College marking Hispanic Heritage Month with several observances

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The main event to mark the month takes place this week with a free 5K run/walk happening Sept. 25.

Schoolcraft College will mark Hispanic Heritage Month with a variety of ways to celebrate.

Recognized every year between Sept. 15 and Oct. 15, Hispanic Heritage Month honors the cultures and contributions of people whose ancestors came from places such as Spain, Mexico, the Caribbean and Central and South America.

The first big event is the Hispanic Heritage 5K Run/Walk, which will take place at noon Sept. 25 beginning at the Fitness Center. The route will take us through campus with markers throughout celebrating Hispanic heritage. While there are several paid versions that include receiving items such as a medal, physical bib and more, participation in the event is free. For those interested in participating, please sign up using this link and be sure to join the Schoolcraft College Ocelots team to log your time. Those who cannot make it to the walk can still participate by completing a 5K on their own time before Oct. 15.

In addition to the run/walk, the Bradner Library has a selection of books available to check out celebrating Hispanic heritage. These options are a great way to relax and enjoy both fiction and nonfiction offerings from Hispanic authors.

Finally, the Main Street Café will offer a few special treats the next several weeks celebrating Hispanic heritage. One will be a Alfajores cookie, a Peruvian sweet that has a dulce de leche center sandwiched between shortbread. Also for sale at the Café is a Tres leche Cake, a light cake made with several kinds of milk that gives the dessert a sweet, airy texture.

These sweet treats will join the usual lineup of items for sale at the Main Street Café inside the Vistatech Center for the next several weeks. Main Street Café is open 9 a.m. to 4 p.m. Monday through Friday.

“Hispanic heritage is a crucial part of this country’s fabric and I’m glad we can celebrate this important month here at Schoolcraft College,” said Beth LaForest, Chief of Staff. “I encourage everyone to get involved on campus celebrating this important month.” Hispanic Heritage Month kicks off the heritage months during the academic year. Schoolcraft College will plan several events and activities for the corresponding months. More details on events will be announced in the future.

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The International Student Center has created a new space for students to come study, relax and take a break in between classes.

International students at Schoolcraft College now have their own space to get ahead on their studies.

The International Student Center, located in the McDowell Student Center, recently opened a dedicated student study space. Aimed at providing students with an area to study and rest in-between classes, the lounge has a table, computers and more to benefit international students. The space also offers snacks and personal hygiene products as well.

“This is the first time we’ve offered such a study space for our international students and we’re happy to give them a space that is all their own,” said Laura Leshok, director of the International Student Center. “Already we’ve seen plenty of our international students find comfort in coming to have a quiet space for them to feel more at home whenever they are on campus.”

The study room occupies a former break room within the International Student Center that had previously served as the temporary home of the Veterans Resource Center while its space was renovated in 2023.

The study room is open during the day Monday-Friday.

The space has seen plenty of usage as the semester progresses, especially given the large number of international students currently enrolled at Schoolcraft College. The College has more than 250 international students enrolled from nations such as India, Brazil, Germany, Senegal and plenty more. Visit schoolcraft.edu/international-students to learn more about the offerings Schoolcraft College has for international students.

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A Bentley High School graduate, Tom Shipley was part of Schoolcraft College’s first class back in 1964.

Tom Shipley remembers the first day of registration for the first class of Schoolcraft College.

The Bentley High School graduate had plans to attend a four-year university back in 1964, but then he was told about this new college opening in Livonia by Dr. Lois Waterman, the school’s first dean. With the Vietnam war draft looming large, he knew he needed to become a full-time student to avoid getting his number pulled. So he put on his best clothes and headed to the newly-created college, where he waited in line to register for classes. He and a lot more people.

“They were only expecting like 400 kids. Eleven hundred showed up,” he said. “People were lined up for registration.”

Now, 60 years later, Shipley lives right down the road from his alma mater. He recently shared his experiences during a visit back to campus.

Person observing wall artwork
Top Shipley looks at a portrait Dr. Lois Waterman that hangs in the wing that bears her name.

He remembers seeing the administration building constructed first, complete with images of what the College would eventually look like. Those buildings all had the look of the Forum building.

The first place on campus was known as the “Plywood Palace,”  just outside of the Forum Building and it was called that because it was more of a tent with a plywood floor.

Shipley said many of the same challenges and issues today’s students face were similar back in the 1960s. He and his fellow students all tried figuring out what classes to take, how to balance working with attending school and what they would eat throughout the day.

Given the College’s award-winning culinary arts program hadn’t started yet, students then relied on getting food elsewhere.

“If you want to go get something to eat, you’d had to go to Wintergarden Tavern at Seven Mile and Farmington. It was that or else you went to Plymouth Road to Daly’s, Big Boy’s or something,” he said. “There was nothing else out here. Absolutely nothing other than Hawthorne Center, Northville State Hospital or a Rent-It store at Six Mile and Haggerty.”

His first semester, he took several classes, including geology, English, French and biology. Several physical education classes were taken off campus on account of the gym not yet being built. Mr. Marv Gans, the physical education teacher, loved rugby, which led students to play plenty of it. Shipley remembers courses happening at Merri-Bowl in Livonia and at the psychiatric hospital in Northville Township.  

old paper ticket with class info
A close-up of Shipley’s receipt from his first semester. He took 16 credits for a total of $135.50.

Staying a full-time student was an important move for Shipley and many of his male classmates. If he wasn’t enrolled full-time, that meant they were eligible to be drafted.

“Twelve credits were the magic number to keep out of the draft,” he said. “If you went below 12, you gave the Selective Service office a visit.”

He graduated with his associate degree two years after starting, opting to transfer to Western Michigan University, where he earned a bachelor’s degree in geography and history. Right before graduating, Shipley got word his number came up and he would be drafted after earning his degree. So instead of waiting, he opted to join the Navy, where he spent the next 30 years of his career.

He retired as a chief petty officer and later worked for the Department of Homeland Security before retiring.

It was Schoolcraft College where he developed his love of rocks. He now owns a wide collection of them, found during his time in the service where he traveled the world. He attributes this to the passion his instructors had.

While attending Schoolcraft College was a way to avoid being shipped to Vietnam, Shipley said it was a great experience to begin a new life in adulthood. It helped set him up for success for the rest of his life. 

“You had to get up early in the morning, you had to dress yourself,” he said. “And there was nobody there to make you.”

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Learn more about the Honors Program at Schoolcraft College and what students do to enrich their studies in the classroom and beyond.

Two words best sum up the experience in the Schoolcraft Scholars Honors Program: academics and service. 

These are the pillars of the Honors Program at Schoolcraft College, which aims to enhance a student’s college experience with additional rigor. Students in the Honors Program gain valuable experiences and have additional learning opportunities to better prepare them for transfer to a four-year college or university. 

In their initial Fall semester, Honors students take the introductory course to the Honors Program, HUM 190: Individual Humanism: An Honors Colloquium taught by Dr. Mark Huston (Philosophy).  In their final Winter semester, Honors students take ANTH 290: The Individual and Community: An Honors Capstone Course, currently taught by Professor Jessica Worden-Jones, Coordinator of Service Learning and Civic Engagement. In the Capstone course, Honors students are paired with a non-profit organization and develop a service-learning project that addresses a particular social issue. 

“Those two pillars, academics and service, are really emphasized in those two classes,” said Errin Stegich-Moloney, Manager of the Center for Experiential Learning. “Our students see a lot of growth from their first class to their capstone class throughout their time at Schoolcraft College.” 

Honors students then select four Honors-designated courses that fit within their program of study.  In these elective courses, Honors students collaborate directly with faculty in diverse academic disciplines to create unique projects in each course.  These Honors projects go beyond normal coursework, as they are intended to challenge students in applying course principles in the real-world, lead peers in learning activities, conduct field research, identify and report on special resources, construct a prototype, create a work of art or enact change. 

These additional responsibilities were something Schoolcraft Scholars Honors Program recent graduate Jonah Efrusy said were extremely beneficial to him. 

“Not only did it help me to learn additional information that I would never have had the opportunity to research, but it created an environment in which I had to learn how to be a successful multi-tasker,” he said. “Balancing multiple classes is hard enough, without a large project on top. That being said, it helped me shape my communication and time management skills.” 

person speaking at a podium
Student Noah Spicer presents during a capstone presentation earlier this spring for the Honors Program. Part of the program requires Honors students to develop a service-learning project that addresses a particular social issue and present on it.

The experiences do not just end in the classroom.  Honors students have outside learning opportunities available to them to enhance their academic careers. Honors students are required to complete several hours of Service and Enrichment hours, encouraging them to become active participants in their communities.  Honors students also have other off-campus high-impact learning opportunities and fellowships provided through the Center for Experiential Learning at Schoolcraft College.    

Honors students receive other benefits as well, including a scholarship to help cover the cost of their Honors courses, an Honors designation on their transcripts when they graduate, and benefit from articulation agreements to the honors colleges at four-year universities such as Eastern Michigan University and Wayne State University. Graduates of the program represent the program at Commencement with regalia recognizing their achievements. 

While the deadline for applications to the Schoolcraft Scholars Honors Program for the Fall 2024 semester has passed, applications will be accepted in late-October for the Winter 2025 application period.  Interested candidates must be accepted at Schoolcraft College, have a minimum 3.3 GPA or higher, complete the online application, and submit a required letter of recommendation.  

More information can be found on the program’s website, schoolcraft.edu/scholars. 

Joining the program is something Efrusy said changed his life forever. He couldn’t recommend the program enough for those looking to get involved on campus.

“Being surrounded by fellow scholars who strive for excellence, along with the constant support of our program coordinator, helped motivate me to represent our program and aim to be the best student I could be. Being a scholar in the honors program, I found myself more attentive, ambitious, open-minded, and prepared in the classroom,” he said. “All of the little things I had learned through my years in the program have made the largest impact on the person I am, and the student I will continue to be.” 

Feature Photo: Jonah Efrusy listens to fellow students present their Honors capstone projects earlier this year.

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To observe Disability Pride Month, we look at what is offered through the Disability Support Services office and how they assist students. 

Students with disabilities have a friend in Schoolcraft College.

From accommodation in classroom tasks and activities to assisting those with audio-visual and medical needs, the Disability Support Services office plays a major role in making sure education is attainable for everyone.

Through the Americans with Disabilities Act – which was signed into law in July 1990 – staff at Schoolcraft College work to afford students with disabilities the opportunity to learn and earn college credit.

“The Disabilities Support Services office assists the college in ensuring equal access to programs and activities by offering reasonable accommodations and by providing encouragement and support for students with disabilities,” said Joanne Dawson, a Disability Support Services Advocate.  “Accommodations address barriers in testing, classroom tasks and activities, in addition to audio-visual and medical needs.”

Dawson, one of two advocates in the Disabilities Support Services office, said the ADA emphasizes the importance of preparing students with disabilities for life after high school. Admitted students with a student ID number can provide the DSS office documentation of their disability.  Documentation of disability can be a student’s Individualized Education Plan (IEP) or 504 plan from their high school, or the Disability Verification Form completed by a qualified health care professional. Once documentation has been reviewed, students can contact the DSS office at 734-462- 4330 or [email protected] to schedule an appointment with a DSS advocate.

In addition to the DSS office, other efforts have been made across campus to improve accessibility for wheelchair users. Such improvements include modifications to the restrooms inside the Liberal Arts building.

Working with students and parents to better understand and bridge the pathway for students embarking on the collegiate experience. “We work with students and parents to understand the differences between accommodations in high school and in college, familiarize new students with the process of setting up accommodations, and encourage students to set up services early,” Dawson said. “Schoolcraft college strives to become a more inclusive and accessible campus.”

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Allison White, who recently graduated from Schoolcraft College, has been awarded the 2024 National Student Pastry Chef of the Year through the American Culinary Federation.

A recent Schoolcraft College graduate has been awarded the 2024 National Student Pastry Chef of the Year through the American Culinary Federation.

Allison White competed earlier this week at the ACF’s national competition in Phoenix, Arizona, against three other chefs for the title. She was named the winner after creating a pair of dishes using the required ingredients. The winning dishes were:

  • A Contemporary Sacher Torte made with pistachio shortbread, gluten-free chocolate cake, apricot mousse, a chocolate glaze and an apricot sorbet
  • A Warm Peach and Plum Strudel, made with blueberry balsamic compote, pecan cookie crumble, sour cream and brown sugar ice cream

“I’m ecstatic to earn this recognition. Baking has become a passion of mine and to be named the ACF’s Student Pastry Chef of the Year is an absolute honor,” White said. “I’m extremely grateful to everyone who helped me along this journey, including my instructors at Schoolcraft College.”

group of four holding an award
Retired Schoolcraft College Culinary Arts faculty Chef Joseph Decker, Allison White, Schoolcraft College faculty members Chef Heather Moore and Chef Drew Sayes.

White won a competition in May at the Culinary Institute of Michigan in Port Huron, which enabled her the chance to compete on the national stage. She has spent the past several months honing her dishes in the kitchens at Schoolcraft College, returning several days a week to perfect her entries.

She ran into trouble when arriving in Arizona: White’s cake layers she planned to use in the competition did not survive the flight. That’s when Schoolcraft College’s own president, Dr. Glenn Cerny, stepped up: Cerny and his wife own a home in the Phoenix area, which they opened to her to remake her cake layers right before the competition.

“Helping each other out is what Schoolcraft College is all about. Whether it’s here on campus or thousands of miles away, everyone at the College wants to step up and help our students however we can,” Cerny said. “Allison is a perfect example of what our students are made of: they’re resilient, talented and successful. She is a great representation of Schoolcraft College’s award-winning Culinary Arts program.”

Chef Heather Moore, CMB, CEPC, a Culinary Arts faculty member who worked with White, said she knew quickly that White was a great candidate to compete for such awards.

“Allison has a great mindset when it comes to baking and I’m not surprised at her success,” Moore said. “After seeing her in class, we knew she had the skillset and talent to be a successful competitor. Myself and the rest of the Culinary Arts faculty at Schoolcraft College are incredibly proud of her accomplishments.”

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The annual event has dozens of performances across several stages at Schoolcraft College.

Jazz lovers unite: the smooth sounds of the Michigan Jazz Festival return this weekend to Schoolcraft College.

The 29th Annual Michigan Jazz Festival takes place all day July 21 on the grounds of Schoolcraft College. Featuring 39 performances across eight stages, the festival brings some of the most talented jazz musicians under one roof at the Vistatech Center. Schoolcraft College is a festival sponsor, having hosted the Festival since 1999.

This year’s festival takes advantage of all the new spaces redone in the Vistatech 2.0 renovations, which wrapped up last summer. New this year is the Michigan Humanities’ Jazz Talks!, which takes place in the new Collaborative Learning Studio. Guests can listen to interviews and discussions from presenters such as journalist and author Mark Stryker, as well as listen to George Sinnott interview people such as Ramona Collins, Jerry McKenzie and Barbara Ware.

Cabaret performances will take place in the American Harvest restaurant, which is expanded this year.

Returning after a one-year hiatus is the Future of Jazz Stage, which will take place in the Waterman Wing of the Vistatech Center. This stage features high school and college acts, including the Valentino Tischio Quartet, the Nolan Johnson Trio and the Wayne State Jazztet.

Those who arrive early to the festival can stop by the Presentation Stage in the Kehrl Auditorium for a vocal jazz clinic, Vocal Jazz A-B-C’s, put on by April Tini. This clinic will begin at 10:30 a.m.

Admission to the festival is free. Performances begin at noon throughout the festival and run all day. A full list of performances can be found at michiganjazzfestival.org.

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Allison White will compete to become the American Culinary Federation’s Student Pastry Chef of the Year during a competition July 14-18 in Phoenix, Arizona.

A newfound love of baking began at age 12 for Allison White.

She enrolled in a cupcake decorating class as a part of Kids on Campus, the Schoolcraft College summer camp program put on for youngsters each year by Personal & Professional Learning.

person stirring a whisk in kitchen
A photo of Allison White participating in a Kids on Campus summer camp when she was 12.  

Now, 14 years later, she’s taking those skills she’s collected over the years and putting them to the test: White will compete to become the American Culinary Federation’s Student Pastry Chef of the Year during a competition July 14-18 in Phoenix, Arizona.

She received a degree originally in graphic design out of high school, but when the COVID-19 pandemic hit, she decided to head back to school for something different. It’s been quite a journey for White, who came back to school to pursue a degree in the culinary arts, specifically in pastry.

“I love cooking in a normal kitchen, but the intricate detail and the whole science behind baking and pastries, that’s kind of where my heart’s at,” she said. “Plus, it always tastes good, too.”

She enrolled in several culinary classes, including the salon competition course, a section she particularly enjoyed. She then was approached by several Culinary Arts faculty members, inquiring if White was interested in being nominated to compete. She was honored and began practicing.

“Allison has a great mindset when it comes to baking and it was a no-brainer when we approached her to compete,” said Chef Heather Moore, CMB, CEPC, a Culinary Arts faculty member. “After seeing her in class, we knew she had the skillset and talent to be a successful competitor.”

She competed for the first time in February, her first such event. She ended up leaving with a gold medal from that competition.

Fast forward to the beginning of May, where White headed to the Culinary Institute in Port Huron. There, she put her best foot forward, creating several dishes put up against several student chefs from across the central United States. After the judging was complete, she got the word: she had won an individual award and won the chance to compete in the national competition happening in July.

chef glazing pastry in kitchen
Allison White preps for the American Culinary Federation Student Pastry Chef of the Year in the Schoolcraft College kitchens

She couldn’t believe her ears when her instructor told her the news.

“I started screaming at the point where they had to shut the doors because they thought something was going wrong,” White said.

If that wasn’t exciting enough for White that day, she then packed up and headed back to Livonia for another major event: Schoolcraft College’s 59th Annual Commencement, where she walked across the stage after earning an Associate in Applied Science Degree and a Certificate in Baking.

“It was a very busy day. It was insane,” she said. “It was a crazy day, but it was a good memory.”

Since graduating, White can still be found in the Schoolcraft College kitchens, working to prepare her two dishes for competition later this month. She’s testing recipes, including crepes and tortes made with a variety of sweet ingredients.

After the competition, she plans on sticking around and working as an assistant the next school year. Eventually, White said she would love to end up at a largescale baking operation at a place such as Mackinac Island.

“I told myself I have the summer to focus on competition to get myself to that national title level,” she said. “I would like to eventually go work somewhere in a big pastry kitchen.”

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The agreement will allow students to transfer from WCCCD to Schoolcraft College to access a seamless career pathway catering to the high-demand employment needs of the culinary arts industry.

Wayne County Community College District (WCCCD) and Schoolcraft College are excited to announce a new collaboration in the field of culinary arts. A new agreement between the colleges provides students with a unique opportunity to access a seamless career pathway that includes multiple stackable credentials, catering to the high-demand employment needs of the culinary arts industry.

Under the agreement, students can complete foundational culinary arts courses at WCCCD, earning for-credit certificates in preparation to transfer to Schoolcraft College to build additional credentials that culminate in a Bachelor of Science Degree in Culinary and Dietary Operations Management from Schoolcraft. The program also offers accelerated options that combine industry-aligned classroom instruction with hands-on training.

culinary student stirring a pan on fire in cooking
A Schoolcraft College culinary arts student.

 “This agreement is a win-win for both of our institutions. Working together to better our students’ education is every college’s mission, and having agreements in place such as this one only help to serve the students both our schools serve,” said Dr. Glenn Cerny, president of Schoolcraft College. “We’re excited to welcome students from WCCCD to our campus to continue their studies and hope this agreement leads to other similar arrangements that benefit all our students.”

“Our mission has always been to offer our students pathways to better lives through higher education,” said WCCCD Chancellor Dr. Curtis Ivery. “We are proud to partner with Schoolcraft College to mark a significant step forward in culinary arts education, offering students a robust and comprehensive pathway to success in a thriving industry.”

This agreement will take effect later this fall with 15 students. For more information, please call 313-496-2345.

Main photo: Wayne County Community College District Chancellor Dr. Curtis Ivery, left, shakes hands with Dr. Glenn Cerny, president of Schoolcraft College. The two schools have entered into an agreement to provide students a pathway to earning a credential in the culinary arts.

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When a fellow fencer collapsed while walking across the gym floor earlier this spring, these people sprung into action. Their work saved his life.

Interest in fencing from her daughter got Stephanie Wilson into the sport.

After taking her daughter to a fencing class offered through Schoolcraft College’s Personal & Professional Learning, she realized it wasn’t just for young people. So she picked up a foil and took it up. That led to plenty of nights of bouts, including against her own daughter.

It also led the registered nurse to utilize her CPR training when a fellow fencer collapsed earlier this year.

Wilson, along with several other members of the fencing club that met regularly at Schoolcraft College, ended up needing that skill the evening of March 15, 2024. That evening, while in between bouts, fellow fencer Kevin Ede collapsed, losing his heartbeat and going into cardiac arrest.

“When you’re in the field, you need to keep up your CPR training every two years,” she said. ““You never know when you’re going to use it.”

Thanks to the quick action of several members of the club – several with medical backgrounds – Ede survived his incident. He credits the CPR his fellow fencers performed on him, as well as the automated external defibrillator (AED) used on him that was just around the corner.

Because of their actions, four individuals – Wilson, Michael Byrd of Plymouth, Sean Layow of Northville and Patrick Paquette of Livonia – were recently recognized by Schoolcraft College. The recognition included a Citizen Lifesaving Award from the Board of Trustees and a special Chief’s Challenge Coin from Police Chief Mark Engstrom.

large group photo with the college board and president
police chief handshaking citizen

Left: The four members who played a major role in saving Kevin Ede’s life pose with their recent commendations along with the Schoolcraft College Board of Trustees and Dr. Glenn Cerny, President of the College.
Right: Schoolcraft College Chief of Police Mark Engstrom presents Patrick Paquette with a Chief’s Challenge Coin. Paquette, along with three others, received the award for aiding in saving a life earlier this spring on campus.

“We couldn’t be prouder of all those who helped save this man’s life that night in the gym,” said Dr. Glenn Cerny, president of Schoolcraft College. “Their efforts and quick actions made a difference, and we’re honored to recognize them for their efforts.”

After wrapping up a fencing bout, Ede was walking across the gym floor in the Physical Education Building when he collapsed. His fellow fencers, not knowing what had happened to him, began to assess the situation and realized he was not breathing.

“I assessed the situation. He looked like he was having seizures,” said Byrd, a member of the fencing club who also works as an emergency nurse at an area hospital. “Then I checked him for a pulse and he had a pulse, but then lost it.”

Noticing this, Byrd, Wilson and Layow assisted in providing CPR to Ede. Paquette quickly ran out of the gym and into the hallway to fetch the AED device, which was located just down the hallway from the gym. The device was prepped and Ede shocked, which eventually led to him regaining his pulse.

All these steps lined up perfectly to resuscitate Ede, saving his life. From the time he collapsed to being revived, a total of 3.5 minutes elapsed.

For Wilson, this felt much, much longer.

“Honestly, in real time, it felt like it was 15-20 minutes,” she said. “It’s definitely a sense of relief for all of us.”

Knowing where the AED was located was crucial to Ede’s survival. Buildings all across Schoolcraft College’s campus have AEDs located inside them.

Because of its close proximity, the rate of success of saving Ede’s life increased, Byrd said.

“The longer we have to do CPR and the longer we have to do that first shock makes all the difference in getting him back,” Byrd said. “Every minute, every couple of seconds that he does not have that hooked up means less survivability.”

Engstrom said he believes organizations of all kinds should keep one on hand nearby to use when cardiac emergencies happen.

“This event is the perfect example of how important AED devices across campus are. Without this device, we may have had a different result,” Engstrom said. “This event just shows why having an AED device readily available is crucial. We encourage all organizations thinking about purchasing an AED to highly consider it. You could save someone’s life.”

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After a career in accounting, Eric Sokoloski found himself wanting more. So he enrolled at Schoolcraft College to learn how to brew the perfect craft beer. 

Real-life experience from his instructors was a critical part of Eric Sokoloski’s education at Schoolcraft College. 

A Dearborn High School graduate, Sokoloski had spent several years working in accounting. But he found himself wanting more. A radio spot he heard advertising Schoolcraft College’s Brewing and Distillation Technology program piqued his interest.  

A passionate homebrewer, he thought combining his business sense with his creative sense would lead to a successful new venture. 

“I have an artistic side, but I also have my numbers side. Brewing’s both,” Sokoloski said. “That worked out for me.” 

Those looking to join the exciting field of brewing are invited to an event this weekend. Schoolcraft College will hold an open house for its Brewing and Distillation Technology program from 3-6 p.m. Saturday, June 22 in the Vistatech Center, 18600 Haggerty in Livonia. There, prospective students can see the brewing facilities, learn more about the certificate program and enjoy a pint of student-brewed beer.  

He’s since found his new passion: Sokoloski is the owner/brewer of Great White Buffalo Brewing Company, which opened in 2023 in the heart of downtown Northville. The brewery boasts onsite brewed beers, seltzers, house made root beer and offers Michigan made wine and ciders from New Hudson-based Whole Hearted Winery located in New Hudson. They also have a full menu, including a kids menu as well as gluten free and vegetarian options. They have a full patio with events going on every week at the brewery.  

 It’s a venture he would not have been able to be a part of without the education he received at Schoolcraft College. 

wall of framed photos
Photos surround the Great White Buffalo Brewery logo on the wall inside the downtown Northville business. 

“The program taught me a lot, honestly. The program’s amazing,” Sokoloski said. “It has amazing teachers that have real-life experiences. Not only can they teach from the book, but they can tell you how it really is.” 

Sokoloski began looking for spaces to open a brewery in 2019 looking across the region before finding the brewery’s current home at Main and Center in Northville. He and his team transformed the space, a former frozen yogurt spot. Understanding all the needs for launching a business – from the utility costs to filing the regulatory paperwork – were skills he learned while earning a Brewing and Distillation Technology Certificate. 

Even after graduating several years ago, Sokoloski still keeps up with the happenings on campus. That includes regularly speaking to Tom Block, the head of the Brewing and Distillation Technology program at Schoolcraft College. That comradery extends not just to his alma mater, but with brewers from across the region. 

That’s just how the industry looks after its members, Block said. It’s not uncommon for either Block or Sokoloski to call each other, looking for advice or some additional product.  

“That’s one of our advantages of our craft beer industry,” he said. “We can reach out to other breweries owners.” 

Opening his own place has been an eye-opening experience for Sokoloski, who said it was always his goal to do just that. Gone are the days of his friends simply trying the beers he brews; now, the beer he creates is examined closely by paying customers. 

“I think it’s getting a better, bigger picture of what you’re doing. When you’re homebrewing and you have a crappy batch, your friends are going to drink it. They’ll support you through whatever,” he said. “Now I have a brand that I hold to very high standards and if we make a bad batch, we choose to dump it rather than serve a inferior product.” 

The drive to open his own shop was something Block saw in Sokoloski right away when he enrolled.  

“Eric was an awesome student. Not everybody comes in and says, ‘I’m going to open a brewery,’” Block said. “There’s a few of them that come in bound and determined.” 

With a year under his belt, Sokoloski said he’s looking forward to the next year as members of the community get to know his product better.  

His advice to those looking to change career paths and join the brewing field? Get ready to learn. 

“Take the class, get to know the instructors. And get ready to work because it’s tough,” Sokoloski said. “I knew it was going to be tough, but I didn’t know it was going to be this tough.” 

Main image caption: Eric Sokoloski pours a beer from the tap at Great White Buffalo Brewing Company in downtown Northville.  

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Guests can purchase cold drinks, smoothies, salads, sandwiches, house made soup, Starbucks coffee and more at the market, which is located on the first floor as guests walk in the main doors.

Hungry visitors to the Trinity Health Medical Center on campus have some new options thanks to the opening of Schoolcraft College’s latest market.

The Ocelot Market-Livonia Medical Center recently opened to customers visiting the medical building at 19000 St. Joe’s Parkway. The market brings several options to the medical center, with more on the way.

Guests can purchase cold drinks, smoothies, salads, sandwiches, house made soup, Starbucks coffee and more at the market, which is located on the first floor as guests walk in the main doors. It is staffed from 8 a.m. to 2 p.m. Monday through Friday, though customers can still make purchases through a self-checkout until 7 p.m.

“Bringing back culinary service to the Trinity Health Medical Center is a great way to not only serve students, but also the community,” said Maeghan Scully, Associate Director of Culinary Operations for Schoolcraft College. “We’re happy to offer our guests in the building a taste of what we have to offer on campus.”

hamburger in box
A sandwich made at The Ocelot Market inside the Trinity Health Medical Center.

The market takes cash and credit cards when staffed, accepts card payments at the self-checkout. The market also accepts Apple Pay. The market expands the on-campus offerings provided by the College’s Culinary Operations, which includes several other locations, such as the Elite Market in the TrinityElite Sports Center, the Ocelot Market in the Trinity Health Sports Dome, Ocelot Market Express in the Physical Education Building and Henry’s inside the Vistatech Center. Main Street Café inside the Vistatech Center offers an array of mouth-watering pastries and baked goods as well as Starbucks barista beverages, smoothies, sandwiches and more.