Why Choose RRCC?
The RRCC Culinary Arts Program offers an apprenticeship program which is an on-the-job training program combined with technical classroom instruction. This program combines an Associate of Applied Science degree with 6000-hour (3 Year) European-style Dual registered apprenticeship. Students study the classical foundations of modern cuisine as well as a broad scope of business courses designed to prepare individuals for the challenges of today’s food service industry, while getting paid for each hour worked.
Program Overview
- Develop real world skills based on job experience
- Create career paths with long term financial security
- Provide full time employment
- Create documented skills
- Develop a personal philosophical base that builds ideals for a successful culinary career
- Develop professional work ethics through a commitment to the apprenticeship program
- "Earn while you learn" philosophy
- Earn progressively higher wages over the term of training
- Experience long term financial benefits
- Receive nationally and internationally recognized credentials upon completion
- Develop documented skills that are transferable
- Develop a personal sense of pride and professionalism necessary for success in the hospitality industry
- Three year culinary education
- Lab and classroom construction that compliments work instruction
- Offered Associates of Applied Science degree in Culinary Arts, transferable to 4 year institutions and higher
Career Paths:
- Personal chef, Pastry chef, Restaurant chef
- Full Service Restaurants
- Food and Beverage Managers
- Hotels
- Culinary Educators
- Research and Development
- Hospitals, Retirement Centers, Corporations as chefs
- Food Critics and Writers
- Food Stylists
Degrees & Certificates
Faculty & Staff