Catering & Culinary Management

Catering and Culinary Management

Instructors:

Elissa Penczar
epenczar@muskegonisd.org

Rhonda Derks
rderks@muskegonisd.org

Para-Professional:

Mark Trombly
mtrombly@muskegonisd.org

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

View Class Website

Catering & Culinary Website

Other Links

Harvey Street Bistro PDF order form (orders due by 9 a.m. daily)

*Please save the PDF menu to your desktop. Then open the file to make your selections, save it with your name, and email to hsb@muskegonisd.org.

Student Spotlight

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 & Culinary Management student

"It gave me hands-on experience in the field of work I would like to pursue."
- Catering & Culinary 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 Bistro) was cool too, because we got to see what is was like to cook under pressure for paying customers."
- Catering & Culinary Management student

 

 

Catering & Culinary Management

Catering & Culinary Management students.

Catering & Culinary Management Catering & Culinary Management

Catering & Culinary Management

Catering & Culinary Management Catering & Culinary Management

Catering & Culinary Management

Catering & Culinary Management Catering & Culinary Management

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.

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.

Students completing this program can earn industry approved certification and FREE COLLEGE CREDIT through articulation programs with Baker College, Davenport University, Ferris State University, and Grand Rapids Community College.

View a list of program advisors:

CCM Advisory Committee