Culinary Arts and Bakery Science

RCTC Culinary Arts and Bakery Science is for the student who wants to explore or study in the culinary arts, bakery science or hospitality industries. In this class, students have the opportunity to get hands-on experience the exciting and developing professions in the culinary industry and bakery science industries using the National Restaurant Association ProStart curriculum. Through the ProStart program, high school students can learn career-building skills and get a taste for success in an industry that is hungry for talent. Student will become acquainted with the best practices in all phases of the culinary and bakery industry. Students will also compile a college/professional ready portfolio to showcase their mastery of the course competencies. In addition to many hours of hands-on experience, students will have the opportunity to venture out into the industry for 15-30 hours of ”Work-Based Learning”. Main Street Ventures wants to take select RCTC Culinary and Bakery students on for Work-Based Learning at Real Seafood, Palio, and the Chop House And offer co-op/internship positions to select students after their work-based learning. After a co-op/internship student graduates, they will (likely) be offered a full-time position with MSV and given the opportunity to receive a yearly $5200 tuition reimbursement to attend WCC. We also work with other local restaurants such as Aubree’s, Side Track, Arbor Brewing, Cultivate and more.

Upon completion of this course, students will have a working knowledge of:

  • Preparing for a successful career in the hospitality industry
  • Preparing and serving safe foods
  • Preventing accidents and injuries
  • Kitchen basics
  • Foodservice equipment
  • Nutrition
  • Culinary essential skills
  • Bakery essential skills
  • Pastry/dessert essential skills
  • Cake decoration essential skills\
  • Menu planning
  • Working with many cultures
  • World food essential skills\
  • Salads and garnishes essential skills
  • Culinary math and costing
  • Fruits and vegetables
  • Controlling foodservice cost
  • Planning and producing events
  • Knife skills
  • Poultry and meat fabrication

There are many opportunities for leadership within the class and participation in local, state, national and even international competitions. All students are encouraged to participate in SKillsUSA and/or ProStart leadership training, competitions or industry offered events.

College Articulated Credits and Industry Recognized Certifications

Students can earn up to 7 industry recognized certifications. Some of the certifications can be used to articulate college credit and all can be helpful in getting a high paying job or possible promotions in the students current job. The certificates that can be earned are ServSafe Food Handlers, ServSafe Allergens, ServSafe Safe Alcohol Service, ServSafe Managers, ProStart Year 1, ProStart Year 2 and ProStart National Certificate of Achievement. At the end of the students 2nd-year ProStart graduates will possess a solid foundation for their future careers, and they may receive the ProStart National Certificate of Achievement. This certificate recognizes students who have successfully completed the program and are eligible to earn special scholarships and college credit from colleges and universities across the country. It also opens the door to a vibrant and growing industry.  In order to earn this Certificate, students must pass National Restaurant Association Solutions’ Year 1 and Year 2 exams, and complete 400 hours of mentored work experience. Students who earn their ProStart National Certificate of Achievement are eligible to apply for a scholarship from both the Michigan and National Restaurant Association Educational Foundations. Many college and university restaurants, foodservice and hospitality programs also offer benefits to ProStart graduates. These institutions know that ProStart graduates have completed an approved curriculum and meet high standards of excellence. These credits include scholarships, class credits and credit towards work experience requirements.

Washtinaw Community College is a supporter of RCTC Culinary Arts and Bakery Science and ProStart and therefore offers students up to 10 articulated college credits. Students must pass ProStart level 1 and 2 tests (years 1 and 2), then the ServSafe Managers test and have a B or better in RCTC to get theses classes articulated. Juniors will be on the right track for these credits however 1st-year seniors will be able to earn the benefits as well. These are the classes that will be articulated.

  • Sanitation and Hygiene 2cr
  • Culinary Principals 3cr
  • Baking Science 2cr
  • Fundamentals of Bakery 3cr
  • All 10 credits will apply to a culinary OR bakery degree.

Along with WCC many other colleges offer similar amounts of articulation. Just a few of the culinary schools and colleges are The Culinary Institute go Michigan, Lake Michigan College. Northern Michigan University, The Culinary Institute of America, Johnson and Whales University, Sullivan University and many more.

RCTC Culinary