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Program Description
This program is designed to strengthen and broaden the skills and knowledge the students gained in Professional Foods 1 while introducing new competencies in business, history and science. Students will be working hands-on everyday in various kitchens to build upon their first year culinary experience. They will be expanding their knowledge of safety and sanitation, food industry trends, cooking techniques, proper workplace habits, and career options available in the food industry. Students will operate a business called Fresh Connection. During this process, students will be introduced to small business planning, food and beverage management, and food chemistry. Course prerequisites: Professional Foods 1. Exceptions may be made if student has completed a full year in technical education, has a minimum of one year experience in the food industry, and passes a written and practical entrance exam conducted by CTE Professional Foods instructors.
Curriculum Components
Students will learn daily in a hands-on environment while also working on projects to help reinforce classroom lessons. Working both in teams and individually depending on the assignment or project, all activities will be focused around the food industry. All written work will be reviewed by the instructor and given back to the students to re-do, edit, or correct until one-hundred percent accuracy is attained. Worker traits are graded on a daily basis and will have a large influence on the final grade. Students will write in a daily journal and include what they did each day, what they feel they learned during the class, and any procedures they used. Students will also assemble a portfolio throughout the school year which will include all lecture notes, hand-outs, quizzes, certifications, pictures, projects, Career Work Experience (CWE) material and other relevant paperwork that is connected to the course. Students will be involved in two community service projects during the school year - one as a team, and one individual project. Assessment methods include: observation, written and oral questioning, written and practical exams, quizzes, and written projects.
Career Academy Opportunity and Rewards
All students at the Center for Technology may seek eligibility for enrolling in college level courses offered through Champlain College, the Community College of Vermont, the University of Vermont, New England Culinary Institute and Vermont Technical College. Each course can earn a student three college credits—many of which can be accepted by other colleges and universities.
Career Experiences
• Work-based Learning
• School-Work Cooperative Opportunities
• Apprenticeships
What's Next?
Students completing this program who are interested in pursuing a career in the food industry may seek employment in the restaurant, hotel and hospitality industry,
further pursue post-secondary education at a culinary institute, or enroll in a college or university.
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