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David Reese: SkillsUSA Gold Regional Winner |
| Jack Elias, C.E.C., C.C.E., C.F.B.E., and student John Innarelli, Johnson & Wales Scholarship Winner. |  |
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Danielle Cefaro: Bronze Medalist at Regional SkillsUSA |
CEC
- Certified Executive Chef
CCE - Certified Culinary Educator
CFBE - Certified Food and Beverage Executive
Program Description:
The content of this program includes the following: presentation of a wide diversity of, along with food preparation and serving.
Students
will be trained in the skills of:
Communication, leadership, human relations, and employability
skills, and safe efficient work habits. This class focuses on
broad transferable skills in the field of Commercial Foods and
Culinary Arts. Students are instructed in the following areas: planning,
management, finance, product and technical skills, labor issues,
health and safety, underlying principles of technology, community
issues and health, environmental issues.
A vital and basic part of this program is shop or laboratory activities. Instruction in the use of utensils, restaurant equipment, and materials found in the food industry will be given in this portion of the course.
CLICK here for the Disclosure Document of costs
Would
you like more information about this program?
If so, you may e-mail the instructor at:
JackJE@LeeSchools.net
