Catering and Culinary Management
Instructors:
Elissa Penczar and Rhonda Derks
Para-Professional:
Mark Trombly
Course Description:
Catering and Culinary Management (CCM) students gain valuable skills and experience preparing, serving, and selling gourmet, ethnic, and health conscious dishes in the Harvey Street Bistro. Students explore a range of hospitality careers in contract food service, chain and franchise management, culinary arts, and baking and pastry arts. Students also learn important management skills such as safety and sanitation, food cost control, menu planning, and teamwork. Students may also earn their ServSafe® Manager Certification, the most widely recognized credential in food safety and sanitation.
View Course Syllabus
Catering, & Culinary Management
Student Quotes:
"Working hands-on in the kitchen, and getting ServSafe® certified will make it easier for me to get a job during the summer."
- Catering & Culiary Management student
"It gave me hands-on experience in the field of work I would like to pursue."
- Catering & Culiary Management student
"I liked the fact that we did not work out of a text book the whole time. Class time was divided between the classroom and the lab. The restaurant (Harvey Street Café) was cool too, because we got to see what is was like to cook under pressure for paying customers."
- Catering & Culiary Management student
Special Features of this Program:
This 900-hour individualized instructional program operates in a kitchen laboratory and features a student operated bistro that is open to students, staff, and the public.
Students completing this program can earn industry approved certification and FREE COLLEGE CREDIT through articulation programs with Baker, Ferris State University, and Grand Rapids Community College.
You can use this program to build a bridge to your future through advanced industry training, apprenticeships, 2-year culinary arts/trade school, or a 4-year college degree.
View a list of program advisors: