When it comes to good food, there’s no place better to be trained on the Northern Neck and Middle Peninsula than at RCC. We have one of the most talented chefs and educators to have ever held a spatula — Chef Hatley Bright. She has years of in-kitchen experience and has prepared a curriculum designed to give as much of her knowledge as possible.

Through academic and hands-on exercises, you’ll be qualified to serve as a Broiler Cook, Fry/Sauté Cook, Pantry Cook, Soup and Sauce Cook, and Vegetable Cook after completing the program.