�ƹ���Ƶ alum Marcus Juanites always knew he wanted to cook. Young and ambitious, Juanites applied to the college’s Culinary Arts program right out of high school when he was 17 and never looked back.

Juanites now works in Philadelphia at a French-style restaurant called Fleurs as a line cook. His main role is on the grill station, but he has recently picked up working on the sauté station, prepping for the day by turning appliances on, getting utensils, warming up sauces, and gathering proteins.

Winter registration is now open at �ƹ���Ƶ. Oct. 15 marks the first day students can sign up for the four-week winter session to earn credits fast, catch up on degree requirements, speed up the graduation timeline, and stay in the groove over winter break.

Classes begin Dec. 16, 2025, and last through Jan. 13, 2026. The RCBC winter session is fully online, allowing students to work at their own pace toward a general deadline.

�ƹ���Ƶ student Inaya-Shakeira N. Odd was homeschooled from fourth grade until graduation. During this time, she became passionate about all things culinary, sitting in front of the TV watching cooking shows and hanging out in the kitchen watching her mother bake.

These experiences made Odd say, “‘You know what? I think this is something I want to do.’”

�ƹ���Ƶ (RCBC) has launched its new five-year strategic plan, a bold, visionary blueprint designed to improve student outcomes by 2030 and retain them beyond.

For the first time in its history, the college’s graduation rate has exceeded 35% the past two academic years. Now, the college is looking ahead to refine this success even further. In the next five years, it aims to increase its graduation rate from 35.9% to more than 40% by 2030.