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Instructor: Weibley Dean |
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Instructor: Weibley Dean |
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This program trains students for a career in cooking, baking, and food service. Students learn basic food preparation and proper serving techniques by running their own public restaurant one day a week. Skills acquired include the following: select, purchase, and prepare food in quantity; preserve nutritive value of foods; follow standard recipes; use commercial equipment; observe safety precautions and sanitation regulations; maintain clean food preparation and service areas; and take inventories. The class participates in local field trips and one to Bangor. A 10-hour OSHA card is earned as well. Students enrolled for a second year will acquire a broader scope of entry level skills with opportunities to increase confidence and skill level. Additional skills will be taught in management and meat cutting. Field trips, special projects, and on-the-job training opportunities give students a first-hand look/experience at possible careers; short-order cooks, bakers, host/hostess, waiter/waitress, food service manager, prep cooks, and caterer. Employment potential is excellent.
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