Program Overview
Our Hospitality Departmental goals include:
- Making students college or career-ready at program completion.
- Providing opportunities for students to obtain industry-recognized professional certifications.
- Making post-secondary education as affordable as possible to students by providing college credits by articulation agreements, dual enrollment programming and available community/department scholarship funds.
- Providing opportunities for students to exit the program as completers for the State of Michigan and have completed the required knowledge and competencies at a proficient or advanced level.
Continuous Improvement Data - 2024-25 School Year
State of Michigan CTEIS Data
- Concentrators - 122
- Completers - 61
- Concentrator with Job Placement - 94.5%
KCTC Department Graduation Data
- ACF Certified Fundamental Cook (CFC) - 33
- ACF Certified Fundamental Pastry Cook (CFPC) - 21
- % of Graduating Students with ACF Credentials - 84.2%
- ServSafe Food Safety Manager Certifications - 18
- ServSafe Food Handler Certifications - 143
- ServSafe Responsible Alcohol Service Certifications - 45
- ServSafe Allergen Certifications - 31
This data reflects the high number of students who complete our program with an industry-recognized credential and the percentage of students who continue to post-secondary education, apprenticeship programs, military service, or enter the workforce.
