Hospitality & Food Management

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

Hospitality & Food Management

Students prepare and serve delicious foods, become part of Muskegon County’s locally-grown food movement, and experience a day in the life of a manager in several of Muskegon County’s and Michigan’s most popular attractions. Successful students can earn ServSafe®, ProStart, American Culinary Federation, and School Nutrition Association certifications. English, fourth-year math, and college credit are available. Related careers include, but are not limited to, executive chef; restaurant, food and beverage, or hotel manager; event and conference organizer, travel agent, and tour guide

Download the Hospitality & Food Management brochure.

College Credit

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

Students who successfully complete select CTC courses may receive direct college credit to specific colleges and universities. Direct credit is currently unavailable for this program. Our direct credit flier has a list of all participating classes.

Tour the food theory lab

Enjoy this tour of the food theory lab featuring large work stations for students to practice hands-on skills in addition to industrial stove tops and ovens for demonstration and student use.

Tour the Hospitality & Food Management kitchen

Enjoy this tour of the Hospitality & Food Management kitchen featuring industrial stove tops and ovens, food prep areas, walk-in cooler, dry storage area, dish washing station, and coffee/espresso station.

 

Instructor: Elissa Penczar
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
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: Bill Friend
Mr. Friend is a graduate of Gull Lake High School. He went on to attend Kellogg Community College where he studied Police Administration and later attended Western Michigan University where he majored in Sociology and minored in Social Work. After 23 years in corrections he retired. He has owned two restaurants and has been in the food service industry for over 50 years! In his free time he enjoys spending time with his family which includes five children and five grandchildren.

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State of Michigan Curriculum Segments
 

  1. Cost and Culinary Math
  2. Culinary Core
  3. ServSafe and Sanitation
  4. Guest Relations
  5. Basic Cooking
  6. Baking and Pastry
  7. Management
  8. Marketing and Entrepreneurship
  9. Advanced Cooking
  10. Garde Manger
  11. Sustainability and Nutrition
  12. Career & Professional Development
15 School Districts
16 Program Areas
16 Years in Operation
31 Educators
839 Students