Culinary student preparing food. Culinary students working together in the kitchen.

Catering and Culinary Management

Catering and Culinary Management (CCM) students will learn about food safety and sanitation, business management, nutrition, entrepreneurship, and customer service as they develop professional cooking and baking skills in our commercial kitchen and operate the Harvey Street Bistro.  Interested high school juniors and seniors can be a part of the exciting local foods movement, earn high school and college credits, explore careers in hospitality, and earn national ServSafe® certification as they prepare for a successful future.

For more information on this program download a Catering and Culinary Management brochure.

  • National Restaurant Association (NRA) ServSafe® Food Handler
  • NRA ServSafe® Manager
  • NRA ProStart Level 1
  • NRA ProStart Level 2
  • American Culinary Federation (ACF) Certified Culinarian
  • School Nutrition Association (SNA) Level 1

Academic Credit

Students who successfully complete this course may be eligible for the following academic credit (See your high school counselor for more information.): English, Math, Visual Performing & Applied Arts, 20-hour Online Experience.

Articulated College Credit

Students who successfully complete this course may receive articulated college credit to the following schools: Baker College, Davenport University, Ferris State University, Grand Rapids Community College, and Muskegon Community College. For information on how to earn articulated credit contact Ms. McClain at the MACTC

Direct College Credit

Students who successfully complete select MACTC courses may receive direct college credit to specific colleges and universities. Direct credit is currently unavailable for this program. A list of classes that offer direct credit may be found here.

Meet the instructors

The teachers and parapros at the Muskegon Area Career Tech Center (MACTC) all come from the industry they now teach.

Instructor: Elissa Penczar
Bio: Mrs. Penczar graduated from Pittsfield High School in Pittsfield, Massachusetts. She then attended the New England Culinary Institute in Montpelier, Vermont. She has 16+ years experience working as a professional chef before she entered teaching. In her free time, she enjoys gardening, reading, travelling, swimming, and keeping up with her six-year-old twins.

Instructor: Rhonda Derks

Bio: Mrs. Derks graduated from Whitehall High School and has her BS in Technical Education from Ferris State University. Before teaching, she spent 15+ years in food and beverage management and ten years as a banquet manager. In her free time she enjoys cooking, gardening, and going to the beach.

Paraprofessional: Mark Trombley
Bio: Mr. T (as students call him) graduated from Lansing Sexton High School before attending the College of Hospitality Business at Michigan State University (MSU). While he was there, he served four years as the Student Lead Cook for the Kellogg Conference Center at MSU. He was also a manager at TGI Fridays for one year, a manager at Shooter's on the Water in Florida for one year, spent 15 years as the Auxiliary Operations Food Service Manager at MSU, and and then another 15 years as the Director of Food & Beverage at Forest Akers Golf Course, at MSU. In his free time he loves sailing, fishing, and making home improvements.


Advisory Committee

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