Program Overview

Career Objectives:

  • Career objective essay completed by all first year students.
  • Potential career opportunities are discussed during student orientation to include related career pathways.
  • All new students will complete comprehensive S/P2 training prior to entering the production areas.

Curriculum and Occupational Titles:

  • Student will cover curriculum in 5 job titles.
  • Content includes: chef/cooking, institutional foods, baking, service and portering.

Task Tracking:

  • Competencies or skills that students are required to complete while they are in the program.
  • State Program of Study
  • Value added tasks

Grading:

  • WORK ETHIC – 40%
  • KNOWLEDGE – 30%
  • SKILLS – 30%

 Uniform/Clothing Requirements:

  • Students are required to purchase a minimum of 2 complete uniforms to include: chef pants and chef coats and/or baking uniform.
  • Students must maintain their uniforms in a sanitary manner.
  • Personal aprons are not mandatory but recommended.
  • NMTCC Baseball Hat ($9)
  • Non-slip shoes

Program Fees:

  • Activity fee ($20)
  • 2 complete uniforms – approx. $70
  • Cost of ServSafe exam answer sheet - $50

Program Rules/Regulations:

  • Students must maintain a portfolio
  • Students must complete SP 2 as documented safety training during the first marking period, before entering production labs. 

 Safety Requirements:

  • Daily uniform requirements: no opened toe shoe, clean and sanitary
  • No fake nails or large jewelry
  • Adherence to MHD Chapter 4 regulations governing food service establishments
  • Non-slip shoes
  • Long, braided hair must be completely restrained with an oversized hairnet, to be supplied by the student.

Portfolio Presentations:

  • Duty/task list
  • Theory handouts/packets
  • Pictures of various projects
  • Career objective essay
  • Resume/cover letter
  • Certificates
  • Short/long term planning sheet