Academic Programs

Hotel, Restaurant and Institution Management (HRIM)
Prepares students for employment in various entry-level management careers in the lodging and food service industries.
Culinology
Refers to the blending of the disciplines of food science and culinary arts. The term is a trademark of the Research Chefs Association, which has approved MCCC’s program (one of only a handful in the nation).
Culinary Arts / Culinary Arts concentration
Provides training for students who wish to pursue a career in the food service industry as a professional chef.
Culinary Arts / Pastry Arts concentration
Provides training for students who wish to pursue a career in the food service industry as a professional pastry chef.

Catering Management
Prepares individuals to operate their own catering/banquet business and to work effectively in the profession.
Professional Baking
Prepares graduates for employment in individual bake shops or in the bakery production departments of healthcare institutions, restaurants, supermarkets, hotels, catering businesses or cruise ships.
Professional Cooking
Prepares individuals for professional entry into the food service industry.