Restaurant, Catering & Culinary Management

	Programs Auto Body Technology Auto Service Technology Computer Aided Design Construction Trades - Habitat Construction Trades - LEED Cosmetology Early Childhood Development Electrical/Electronic Technologies Financial Management/Accounting Graphic Arts & Printing Health Occupations Heating, Air Conditioning, Ventilation & Refrigeration Internet, Network & Security Technologies Landscaping & Greenhouse Management Machine Tool Technologies Marketing/E-Commerce Public Safety/Protective Services Rehab TechRestaurant, Catering & Culinary Management Visual Design Welding Technologies Summer Fun School to Careers Pick Your Program Parent Internet Viewer Staff Directory Student Organizations Building Information Calendar	Career Tech Center»Programs»Restaurant, Catering & Culinary Management Restaurant, Catering and Culinary Management Instructor: Elissa Penczar Para-Professional: Rhonda Derks Course Description: Restaurant, Catering, and Culinary Management (RCCM) students will learn the most up-to-date skills and techniques for food and beverage preparation. Students also learn important management skills like safety and sanitation, food cost control, menu planning and design, customer service, and supervisory and teamwork skills. As part of the RCCM curriculum students will gain hands-on experience working in our student-run restaurant, the Harvey Street Café. Click on the blue text to download the Harvey Street Café menu or calendar. View Course Syllabus Restaurant, 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." - Restaurant, Catering & Culiary Management student, 2008-09 "It gave me hands-on experience in the field of work I would like to pursue." - Restaurant, Catering & Culiary Management student, 2007-08 "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." - Restaurant, Catering & Culiary Management student, 2006-07	Special Features of this Program: This 900-hour individualized instructional program operates in a kitchen laboratory and features a student operated 50-seat restaurant and 100-seat conference center that are open to 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: RCCM advisory committee