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Hospitality and Culinary

About Hospitality

Students in this program learn beginning hospitality and culinary concepts and rotate through areas including dining room service, quantity cooking, baking, sanitation, and travel/tourism. In the second year, students learn specialized skills in several fields. With our own kitchens, restaurant, cafeteria and bakery, students experience a full range of hospitality careers.

Advanced Culinary Arts

  • Prepare everything from hors d'oeuvres and canapés to soups, salads and entrées
  • Sauté, chop, broil, fry and braise your way through the kitchen

Advanced Pastry Arts

  • Prepare bakery goodies like tortes, decorated cakes, breads, bagels, doughnuts and cookies
  • Maintain a baking facility and learn baking industry procedures

Hospitality Fellowship

  • Post-secondary year for more in-depth study of Culinary or Pastry Arts
  • May be taken as 2nd or 3rd year of hospitality
  • Concurrently enrolled in Ferris State University

Key Highlights

  • Run the school restaurant and bakery and cater special events
  • Cook and bake in a commercial-grade kitchen
  • Earn college credit starting your second semester and throughout the program


Check out the program!


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Our program has won the 2015 Green Award from the Center for the Advancement of Foodservice Education (aka CAFE). This award recognizes KCTC Hospitality for integrating sustainability practices into our program everyday.


We wish to Congratulate our own Chef Sarah Waller on earning her Certified Pastry Chef (CPC) endorsement from the American Culinary Federation this summer!