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Program Description
The Professional Food Services 1 Program provides students
with both basic and advanced technical skills and essential
worker traits to secure and retain employment in the food
service field (restaurants, hotels, college cafeterias, etc.).
Students work and learn in a commercial kitchen and use professional
equipment as part of their training. Part of the instruction
includes operating the Center's student-run restaurant.
Students work and learn in a fast-paced, physically demanding,
constantly changing, and very realistic setting. Students
are introduced to all aspects of the food service industry
including basic weights and measures, food service safety
and sanitation, product identification, supervisory skills,
time management, and basic computer skills. Proficient skill
development, use of commercial restaurant equipment, mastering
food service competencies, developing good work habits, learning
to work as part of a team as well as learning how and why
things are done in a commercial kitchen are very important.
Curriculum Components
The program provides students the skills needed to follow
precise written and oral instructions such as recipes and
procedures. Students also learn about basic food products,
preparation, handling, and serving. Students must learn an
extensive list of culinary terminology. Students learn to
combine their knowledge of ingredients, methods and procedures,
terminology, and basic kitchen skills in much of their everyday
production. Additional topics covered include safety, sanitation,
nutrition, employment & life skills.
High School Credits Awarded:
• One Mathematics Credit
• One Science Credit
• Four Electives
Career Academy Opportunity and Rewards
All students at the Center for Technology may seek eligibility
for enrollment in a variety of college level courses offered
through Champlain College, the Community College of Vermont,
UVM and VTC (each course can earn a student three college
credits - many of which are accepted by other colleges and
universities). Motivated students who take advantage of these
advanced placement programs can acquire a full semester toward
their college degree. Classes are taken for college credit with program teacher recommendation.
Career Experiences
• Work-based Learning
• School-Work Cooperative Opportunities
• Apprenticeships
What's Next?
Interested juniors who have successfully completed the Professional Food Services 1 Program may apply for Professional Foods 2. Acceptance into the program is competitive and is intended for motivated students who are serious about pursuing the food service profession. Professional Foods 2 will build upon knowledge and skills learned from the previous year and expand into food science and culinary management. Students who complete either Professional Foods 1 or 2 programs and are still interested in pursuing a career in a related field may go on to advance their training at a culinary institute, continue their education at a college or university or seek employment in the restaurant and hospitality industry.
Industry Partners
• New England Culinary Institute
• Hilton Burlington
• Sheraton Hotel & Conference Center
• Sodexho Food Services at Verizon, St. Michael's College,
Champlain College, UVM, and Lane Press
• Windjammer
• Doubletree Hotel and Trader Dukes
• Chef's Corner
• A Single Pebble
• Mirabelles
• Blodgett Oven
• Shelburne Farms
• American Flatbread
• Bouchard-Pierce
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