Program Overview
Tour Our Kitchens and Labs
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.
- To continue to reduce the footprint of the Hospitality Department and to have students understand the importance in running a green kitchen.
Continuous Improvement Data - 2022-23 School Year
State of Michigan CETEIS Data
- Concentrators - 128
- Completers - 38
- Concentrator with Job Placement - 92.2%
KCTC Department Graduation Data
- ACF Certified Fundamental Cook (CFC) - 11
- ACF Certified Fundamental Pastry Cook (CFPC) - 23
- % of Graduating Students with ACF Credentials - 72.3%
- ServSafe Food Handler Certifications - 114
- ServSafe Manager Certifications - 11
- ServSafe Allergen Certifications - 25
This data reflects the high number of students that complete our program with an industry-recognized credential and the percentage of students that continue to post-secondary education, apprenticeship programs, military service or enter the workforce.
