Catering & Culinary Management

Catering and Culinary Management


Elissa Penczar

Rhonda Derks


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

View Class Website

Catering & Culinary Website

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

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.

This programs offers advanced industry training useful towards apprenticeships, 2-year culinary arts/trade schools, or a 4-year college degree.

Students 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