Kokteiļu receptes, stiprie alkoholiskie dzērieni un vietējie bāri

Šī vidusskola apmāca studentus kļūt par baristiem, lai sagatavotu viņus reālajai pasaulei

Šī vidusskola apmāca studentus kļūt par baristiem, lai sagatavotu viņus reālajai pasaulei

Vidusskolā Nešvilā pusaudžus apmāca, kā pagatavot kafiju, lai sagatavotos mazumtirdzniecības darbiem reālajā pasaulē

Wikimedia Commons

Tagad viss, kas mums nepieciešams, ir studentu kredītu saspiešanas kurss un nodokļu deklarācijas, un mēs būsim gatavi.

Kam vajadzīga Pitagora teorēma un 1812. gada karš, kad šī vidusskola patiesībā māca dažas reālas noderīgas lietas? KIPP akadēmija Nešvilā, Tenesī, māca saviem studentiem, kā pagatavot kafiju Starbucks stilā, lai sagatavotu viņus koledžai. Tieši tā: papildus parastajam mācību materiālam pusaudži iemācīsies pareizi sasmalcināt pupiņas, pagatavot espresso un tvaika piens.

Sešu nedēļas nogaļu laikā hartas vidusskolā piedāvātie kursi palīdz sagatavot studentus viena veida mazumtirdzniecības darbam, kas viņiem, iespējams, būs jāmaksā koledžā. Kafejnīca Bongo Java, kurā studenti praktizē, to uzskata par grupu darba apmācības projektu, saskaņā ar NPR. Bet KIPP akadēmija to atzīst par būtisku (ja biedējošu) koledžas sagatavošanas pieredzes daļu.

Arī darbs maksā. Saskaņā ar NPR, studenti nopelna pat USD 20 stundā, un, gūstot pieredzi, viņi var viegli iegūt barista darbu, lai palīdzētu apslāpēt studējošo kredītu parādus, pēc absolvēšanas.

Studenti, Bongo Java vadītāji saka, līdz šim gūst reālu progresu.


Santa Barbaras apvienotās vidusskolas kulinārijas klases

Raiens Fičs (pa kreisi) Terri Ingram ' gatavošanas klasē Dos Pueblos vidusskolā. | Kredīts: Pols Velmens

Dalīties ar šo:

Katru gadu tūristi, kas apmeklē Santa Barbaru, pilsētas ekonomikai rada USD 1 miljardu. Tomēr, neraugoties uz plaukstošo tūrisma tirgu, daudzi dzimuši un auguši Santa Barbarans cīnās, lai atrastu savu darbu ar apmaksājamu algu.

Lai palīdzētu to novērst, trīs Santabarbāras vidusskolas piedāvā prasmju veidošanas kursus kulinārijas, viesmīlības un tūrisma nozarēs. Beidzot studijas, studenti ir gatavi vai nu pāriet uz Santa Barbaras pilsētas koledžas kulinārijas un viesmīlības programmu, bez mācību maksas, izmantojot SBCC solījumu, vai arī viņi var uzreiz pelnīt naudu Santa Barbaras augstākajā nozarē.

"Daži cilvēki domā, ka šī ir vecās skolas mājas ek klase," sacīja Santabarbāras vidusskolas kulinārijas skolotāja Anne Gota. “Tā nav mājas ek. Mēs viņiem mācām daudz vairāk nekā gatavot, viņi iegūst reālas profesionālās prasmes. ” Piemēram, studenti, kuri pabeidz programmu, iegūst ServSafe Food Handler sertifikātu. "Daudzi no šiem bērniem jūtas pārliecināti, ka, saņemot atļauju, var atrast darbu," sacīja Gots.

Kulinārijas nodarbības ir viens no 18 karjeras tehniskās izglītības (CTE) ceļiem, kas tiek piedāvāti Santa Barbaras vienotās skolas rajonā. Kā daļa no plašākas valsts mēroga iniciatīvas, Kalifornijas vidusskolas piedāvā CTE ceļus studentiem, kurus interesē amati un karjera, kam nepieciešami sertifikāti vai profesionālā izglītība, bet ne obligāti koledžas grādi.

"Ir notikusi evolūcija," sacīja rajona CTE koordinatore Tifānija Kārsone. “Iepriekšējās paaudzes uz tehnisko izglītību skatījās binārā veidā - studenti vai nu iet uz darbu, vai arī uz koledžu. Šodien mēs vēlamies sagatavot skolēnus abiem. ”

Terri Ingram ’s kulinārijas nodarbība Dos Pueblos vidusskolā. 2019. gada 24. oktobris)

Nesen modernizētā kulinārijas klase Dos Pueblos vidusskolā atspoguļo to, ko skolēni, iespējams, sastaptu komerciālā virtuvē. Terri Ingram, kura DP pasniedz 1. un 2. kulinārijas mākslu, modelē savas nodarbības pēc profesionālām virtuvēm-straujas un saspringtas.

Pēc nodarbībām par pareizu nažu apstrādi, sanitāriju virtuvē un vispārēju pārtikas nekaitīgumu skolēni sāk gatavot. Pagājušajā mēnesī Ingramas kulinārijas mākslas klases 1 studenti mācījās, kā pagatavot quiche Lorraine olu stundas ietvaros.

Patiesā ēdināšanas veidā klase pārvērtās par organizētu haosu, jo aptuveni 20 cilvēku klase sadalījās četrās grupās ar sastāvdaļām un recepšu lapu. Četrām grupām bija apmēram 40 minūtes, lai izceptu kišas un šokolādes suflē, pārbaudītu tās pēc garšas un mazgātu visus traukus kopējā izlietnē.

"Man patīk strauja vide," sacīja DP vecākais Raiens Fičs. “Es plānoju doties uz SBCC programmu, lai iegūtu kulinārijas grādu, kad beigšu šeit. Šī nodarbība mani iedvesmoja. ” Pašlaik Fits strādā Goletā, Old Town Coffee, kur iegūst kādu ēdienu gatavošanas pieredzi, taču viņš teica, ka gatavošana savai ģimenei mājās ir vieta, kur viņš iegūst lielāko daļu savas pieredzes. Fitch plāno atvērt savu “meksikāņu, amerikāņu un jūras velšu” restorānu pēc SBCC absolvēšanas.

Daudzi bērni klasē teica, ka viņi to uztver izklaidei un gatavošanas prasmju apgūšanai, bet plānoja doties uz koledžu, lai iegūtu kaut ko pavisam citu. Junior Tana Thananaken teica, ka viņš apmeklēja klasi, jo tā iet viņam asinīs. Viņa vecākiem līdzīpašnieks ir Empty Bowl publiskajā tirgū, kā arī vairāki citi Taizemes restorāni pilsētā, un viņš cer kādu dienu pārņemt daļu no savas ģimenes biznesa.

"Mani šajā klasē piesaistīja ne tik straujais temps, bet vairāk darbs komandās," sacīja Thananakens. "Es neesmu pārliecināts, vai es apmeklēšu SBCC programmu vai nē, bet es zinu, ka vēlos strādāt restorānos." DP ir vienīgā no trim skolām, kas nepiedāvā dubultu uzņemšanu SBCC kulinārijas programmā, taču tas drīz mainīsies.

Ingram pārliecinās, ka viņas studenti ir vispusīgi un ir gatavi visām nozares prasībām. Viņiem māca pareizu galda klāšanu, jo “viņiem ir jāzina pareizas galda manieres”, un, nogaršojot ēdienu, nav atļauts izmantot mobilos tālruņus, jo “galda sarunu māksla ir zaudēta, un šie bērni ir nākamā paaudze, kas to atgriezīs. ”

Terri Ingram ’s kulinārijas nodarbība Dos Pueblos vidusskolā. 2019. gada 24. oktobris)

San Marcos vidusskolā vēl lielāks uzsvars tiek likts uz vispārējiem nozares standartiem. Pārstāvji, kas strādā pakalpojumu nozarē, runā ar studentiem par to, kā iegūt sākuma līmeņa darbu un strādāt augstākās pozīcijās koledžas vietā. Nesen vieslektori no Panda Express savu runu koncentrēja uz kopsavilkuma veidošanu, pirmreizējām intervijām un to, ko sagaidīt pakalpojumu nozares darba vietā. Viena no runātājām teica, ka viņa pievienojās Panda Express, kad viņa pirmo reizi pabeidza vidusskolu, un tagad, 10 gadus vēlāk, nodarbojas ar vadību, pelnot vairāk naudas un mīl “uzņēmuma kultūru”.

"Mēs, iespējams, apmēram 50 procentus no klases laika pavadām mācību grāmatā vai kopā ar tādiem vieslektoriem," sacīja SM kulinārijas skolotāja Donna Barkere. "Dažreiz skolēni ir satriekti ar sanitārijas stundām un vēlas uzreiz ķerties pie ēdiena gatavošanas, bet es atklāju, ka tādi ārējie runātāji patiešām viņus aizrauj."

Runājot par ēdienu gatavošanu, Bārkere māca saviem studentiem par atjautību. Tagad, piemēram, viņas skolēni mācās sadalīt vienu veselu vistu vistas pikatē, vistas alfredo un vistas parmezānā. "Es cenšos viņus aizdomāties," viņa paskaidroja, "cik dažādos veidos es varu izmantot vistas fileju?"

Bārkera uzskata, ka jebkurš no viņas studentiem varētu kļūt par karjeru, strādājot kūrortos un restorānos Santa Barbarā, un viņa pat izved savus studentus uz viesošanās kruīza kuģiem. "Viņi ir tik satraukti, ieraugot virtuves," sacīja Bārkers. "Tas viņiem padara to reālu."

Trīs gadus vecais Santa Barbāras vidusskolas kulinārijas ceļš ir jaunākais no trim. S.B. kulinārijas skolotāja Anne Gott izgāja SBCC programmu un nesen pati strādāja šajā nozarē, tāpēc viņa zina, kam viņas skolēniem jābūt gataviem.

"Kafejnīcu nozare šeit ir liela," sacīja Gots. "Mēs saņēmām finansējumu komerciālam kafijas automātam, un es ceru, ka mēs varēsim to izmantot un iekļaut mācību stundās šajā semestrī, jo tas tiešām palīdzēs šiem bērniem uzreiz iegūt darbu." SBHS būs pirmā skola, kas kulinārijas ceļā piedāvās barista nodarbības.

Gota sacīja, ka vēlas arī attīstīt savas nodarbības, lai studentiem vairāk mācītu par nozares biznesa pusi. Papildus ēdiena gatavošanas un tīrīšanas pamatprincipiem viņa vēlas, lai skolēni uzzinātu par ēdināšanas izmaksām, to, cik ir pareizi iekasēt maksu par ēdienu restorānā, un par to, kā radīt produktus, kas ir tik unikāli cilvēki, par viņiem maksās vairāk.

"Daļa no mūsu rajona misijas ir sagatavot studentus pasaulei, kas vēl nav radīta," sacīja CTE koordinators Kārsons. "Liela daļa no tā dod studentiem vairāk iespēju, un tas ir tas."


Santa Barbaras apvienotās vidusskolas kulinārijas klases

Raiens Fičs (pa kreisi) Terri Ingram ' gatavošanas klasē Dos Pueblos vidusskolā. | Kredīts: Pols Velmens

Dalīties ar šo:

Katru gadu tūristi, kas apmeklē Santa Barbaru, pilsētas ekonomikai rada USD 1 miljardu. Tomēr, neraugoties uz plaukstošo tūrisma tirgu, daudzi dzimuši un auguši Santa Barbarans cīnās, lai atrastu savu darbu ar pieņemamu algu.

Lai palīdzētu to novērst, trīs Santa Barbaras vidusskolas piedāvā prasmju veidošanas kursus kulinārijas, viesmīlības un tūrisma nozarēs. Beidzot studijas, studenti ir gatavi vai nu pāriet uz Santabarbaras pilsētas koledžas kulinārijas un viesmīlības programmu, bez mācību maksas, izmantojot SBCC solījumu, vai arī viņi var uzreiz pelnīt naudu Santa Barbaras augstākajā nozarē.

"Daži cilvēki domā, ka šī ir vecās skolas mājas ek klase," sacīja Santabarbāras vidusskolas kulinārijas skolotāja Anne Gota. “Tā nav mājas ek. Mēs viņiem mācām daudz vairāk nekā gatavot, viņi iegūst reālas profesionālās prasmes. ” Piemēram, studenti, kuri pabeidz programmu, iegūst ServSafe Food Handler sertifikātu. "Daudzi no šiem bērniem jūtas pārliecināti, ka, saņemot atļauju, var atrast darbu," sacīja Gots.

Kulinārijas nodarbības ir viens no 18 karjeras tehniskās izglītības (CTE) ceļiem, kas tiek piedāvāti Santa Barbaras vienotās skolas rajonā. Kā daļa no plašākas valsts mēroga iniciatīvas, Kalifornijas vidusskolas piedāvā CTE ceļus studentiem, kurus interesē amati un karjera, kam nepieciešami sertifikāti vai profesionālā izglītība, bet ne obligāti koledžas grādi.

"Ir notikusi evolūcija," sacīja rajona CTE koordinatore Tifānija Kārsone. “Iepriekšējās paaudzes uz tehnisko izglītību skatījās binārā veidā - studenti vai nu iet uz darbu, vai arī uz koledžu. Šodien mēs vēlamies sagatavot skolēnus abiem. ”

Terri Ingram ’s kulinārijas nodarbība Dos Pueblos vidusskolā. 2019. gada 24. oktobris)

Nesen modernizētā kulinārijas klase Dos Pueblos vidusskolā atspoguļo to, ko skolēni, iespējams, sastaptu komerciālā virtuvē. Terri Ingram, kura DP pasniedz 1. un 2. kulinārijas mākslu, modelē savas nodarbības pēc profesionālām virtuvēm-straujas un saspringtas.

Pēc nodarbībām par pareizu nažu apstrādi, sanitāriju virtuvē un vispārēju pārtikas nekaitīgumu skolēni sāk gatavot. Pagājušajā mēnesī Ingramas kulinārijas mākslas klases 1 studenti mācījās, kā pagatavot quiche Lorraine olu stundas ietvaros.

Patiesā ēdināšanas veidā klase pārvērtās par organizētu haosu, jo aptuveni 20 cilvēku klase sadalījās četrās grupās ar sastāvdaļām un recepšu lapu. Četrām grupām bija apmēram 40 minūtes, lai izceptu kišas un šokolādes suflē, pārbaudītu tās pēc garšas un mazgātu visus traukus kopējā izlietnē.

"Man patīk strauja vide," sacīja DP vecākais Raiens Fičs. “Es plānoju doties uz SBCC programmu, lai iegūtu kulinārijas grādu, kad beigšu šeit. Šī nodarbība mani iedvesmoja. ” Pašlaik Fits strādā Goletā, Old Town Coffee, kur iegūst kādu ēdienu gatavošanas pieredzi, taču viņš teica, ka gatavošana savai ģimenei mājās ir vieta, kur viņš iegūst lielāko daļu savas pieredzes. Fitch plāno atvērt savu “meksikāņu, amerikāņu un jūras velšu” restorānu pēc SBCC absolvēšanas.

Daudzi bērni klasē teica, ka viņi to uztver izklaidei un gatavošanas prasmju apgūšanai, bet plānoja doties uz koledžu, lai iegūtu kaut ko pavisam citu. Junior Tana Thananaken teica, ka viņš apmeklēja klasi, jo tā iet viņam asinīs. Viņa vecākiem līdzīpašnieks ir Empty Bowl publiskajā tirgū, kā arī vairāki citi Taizemes restorāni pilsētā, un viņš cer kādu dienu pārņemt daļu no savas ģimenes biznesa.

"Mani šajā klasē piesaistīja ne tik straujais temps, bet vairāk darbs komandās," sacīja Thananakens. "Es neesmu pārliecināts, vai es apmeklēšu SBCC programmu vai nē, bet es zinu, ka vēlos strādāt restorānos." DP ir vienīgā no trim skolām, kas nepiedāvā dubultu uzņemšanu SBCC kulinārijas programmā, taču tas drīz mainīsies.

Ingram pārliecinās, ka viņas studenti ir vispusīgi un ir gatavi visām nozares prasībām. Viņiem māca pareizu galda klāšanu, jo “viņiem ir jāzina pareizas galda manieres”, un, nogaršojot ēdienu, nav atļauts izmantot mobilos tālruņus, jo “galda sarunu māksla ir zaudēta, un šie bērni ir nākamā paaudze, kas to atgriezīs. ”

Terri Ingram ’s kulinārijas nodarbība Dos Pueblos vidusskolā. 2019. gada 24. oktobris)

San Marcos vidusskolā vēl lielāks uzsvars tiek likts uz vispārējiem nozares standartiem. Pārstāvji, kas strādā pakalpojumu nozarē, runā ar studentiem par to, kā iegūt sākuma līmeņa darbu un strādāt augstākās pozīcijās koledžas vietā. Nesen vieslektori no Panda Express savu runu koncentrēja uz kopsavilkuma veidošanu, pirmreizējām intervijām un to, kas gaidāms pakalpojumu nozares darba vietā. Viena no runātājām teica, ka viņa pievienojās Panda Express, kad viņa pirmo reizi pabeidza vidusskolu, un tagad, 10 gadus vēlāk, nodarbojas ar vadību, pelnot vairāk naudas un mīl “uzņēmuma kultūru”.

"Mēs, iespējams, apmēram 50 procentus no klases laika pavadām mācību grāmatā vai kopā ar tādiem vieslektoriem," sacīja SM kulinārijas skolotāja Donna Barkere. "Dažreiz skolēni ir satriekti ar sanitārijas stundām un vēlas uzreiz ķerties pie ēdiena gatavošanas, bet es atklāju, ka tādi ārējie runātāji patiešām viņus aizrauj."

Runājot par ēdienu gatavošanu, Bārkere māca saviem studentiem par atjautību. Tagad, piemēram, viņas skolēni mācās sadalīt vienu veselu vistu vistas pikatē, vistas alfredo un vistas parmezānā. "Es cenšos viņus aizdomāties," viņa paskaidroja, "cik dažādos veidos es varu izmantot vistas fileju?"

Bārkera uzskata, ka jebkurš no viņas studentiem varētu kļūt par karjeru, strādājot Santa Barbaras kūrortos un restorānos, un viņa pat izved savus studentus uz kruīza kuģiem. "Viņi ir tik satraukti, ieraugot virtuves," sacīja Bārkers. "Tas viņiem padara to reālu."

Trīs gadus vecais Santa Barbāras vidusskolas kulinārijas ceļš ir jaunākais no trim. S.B. kulinārijas skolotāja Anne Gott izgāja SBCC programmu un nesen pati strādāja šajā nozarē, tāpēc viņa zina, kam viņas skolēniem jābūt gataviem.

"Kafejnīcu nozare šeit ir liela," sacīja Gots. "Mēs saņēmām finansējumu komerciālam kafijas automātam, un es ceru, ka mēs varēsim to izmantot un iekļaut mācību stundās šajā semestrī, jo tas tiešām palīdzēs šiem bērniem uzreiz iegūt darbu." SBHS būs pirmā skola, kas kulinārijas ceļā piedāvās barista nodarbības.

Gota sacīja, ka vēlas arī attīstīt savas nodarbības, lai studentiem vairāk mācītu par nozares biznesa pusi. Papildus ēdiena gatavošanas un tīrīšanas pamatprincipiem viņa vēlas, lai studenti uzzinātu par ēdināšanas izmaksām, to, cik ir pareizi iekasēt maksu par ēdienu restorānā un kā radīt produktus, kas ir tik unikāli cilvēki, par viņiem maksās vairāk.

"Daļa no mūsu rajona misijas ir sagatavot studentus pasaulei, kas vēl tiks radīta," sacīja CTE koordinators Kārsons. "Liela daļa no tā dod studentiem vairāk iespēju, un tas ir tas."


Santa Barbaras apvienotās vidusskolas kulinārijas klases

Raiens Fičs (pa kreisi) Terri Ingram ' gatavošanas klasē Dos Pueblos vidusskolā. | Kredīts: Pols Velmens

Dalīties ar šo:

Katru gadu tūristi, kas apmeklē Santa Barbaru, pilsētas ekonomikai rada USD 1 miljardu. Tomēr, neraugoties uz plaukstošo tūrisma tirgu, daudzi dzimuši un auguši Santa Barbarans cīnās, lai atrastu savu darbu ar pieņemamu algu.

Lai palīdzētu to novērst, trīs Santabarbāras vidusskolas piedāvā prasmju veidošanas kursus kulinārijas, viesmīlības un tūrisma nozarēs. Beidzot studijas, studenti ir gatavi vai nu pāriet uz Santabarbaras pilsētas koledžas kulinārijas un viesmīlības programmu, bez mācību maksas, izmantojot SBCC solījumu, vai arī viņi var uzreiz pelnīt naudu Santa Barbaras augstākajā nozarē.

"Daži cilvēki domā, ka šī ir vecās skolas mājas ek klase," sacīja Santabarbāras vidusskolas kulinārijas skolotāja Anne Gota. “Tā nav mājas ek. Mēs viņiem mācām daudz vairāk nekā gatavot, viņi iegūst reālas profesionālās prasmes. ” Piemēram, studenti, kuri pabeidz programmu, iegūst ServSafe Food Handler sertifikātu. "Daudzi no šiem bērniem jūtas pārliecināti, ka, saņemot atļauju, var atrast darbu," sacīja Gots.

Kulinārijas nodarbības ir viens no 18 karjeras tehniskās izglītības (CTE) ceļiem, kas tiek piedāvāti Santa Barbaras vienotās skolas rajonā. Kā daļa no plašākas valsts mēroga iniciatīvas, Kalifornijas vidusskolas piedāvā CTE ceļus studentiem, kurus interesē amati un karjera, kam nepieciešami sertifikāti vai profesionālā izglītība, bet ne obligāti koledžas grādi.

"Ir notikusi attīstība," sacīja rajona CTE koordinatore Tifanija Kārsone. “Iepriekšējās paaudzes uz tehnisko izglītību skatījās binārā veidā - studenti vai nu iet uz darbu, vai arī uz koledžu. Šodien mēs vēlamies sagatavot skolēnus abiem. ”

Terri Ingram ’s kulinārijas nodarbība Dos Pueblos vidusskolā. 2019. gada 24. oktobris)

Nesen modernizētā kulinārijas klase Dos Pueblos vidusskolā atspoguļo to, ko skolēni, iespējams, sastaptu komerciālā virtuvē. Terri Ingram, kura DP pasniedz 1. un 2. kulinārijas mākslu, modelē savas nodarbības pēc profesionālām virtuvēm-straujas un saspringtas.

Pēc nodarbībām par pareizu nažu apstrādi, sanitāriju virtuvē un vispārēju pārtikas nekaitīgumu skolēni sāk gatavot. Pagājušajā mēnesī Ingrams Culinary Arts 1 klases studenti mācījās, kā pagatavot quiche Lorraine olu nodarbības ietvaros.

Patiesā ēdināšanas veidā klase pārvērtās par organizētu haosu, jo aptuveni 20 cilvēku klase sadalījās četrās grupās ar sastāvdaļām un recepšu lapu. Četrām grupām bija apmēram 40 minūtes, lai izceptu kišas un šokolādes suflē, pārbaudītu tās pēc garšas un mazgātu visus traukus kopējā izlietnē.

"Man patīk strauja vide," sacīja DP vecākais Raiens Fičs. “Es plānoju doties uz SBCC programmu, lai iegūtu kulinārijas grādu, kad beigšu šeit. Šī nodarbība mani iedvesmoja. ” Pašlaik Fits strādā Goletā, Old Town Coffee, kur iegūst kādu ēdienu gatavošanas pieredzi, taču viņš teica, ka gatavošana savai ģimenei mājās ir vieta, kur viņš iegūst lielāko daļu savas pieredzes. Fitch plāno atvērt savu “meksikāņu, amerikāņu un jūras velšu” restorānu pēc SBCC absolvēšanas.

Daudzi bērni klasē teica, ka to uztver izklaidei un gatavošanas prasmju apgūšanai, bet plānoja doties uz koledžu, lai iegūtu kaut ko pavisam citu. Junior Tana Thananaken teica, ka viņš apmeklēja klasi, jo tā iet viņam asinīs. Viņa vecākiem līdzīpašnieks ir Empty Bowl publiskajā tirgū, kā arī vairāki citi Taizemes restorāni pilsētā, un viņš cer kādu dienu pārņemt daļu no savas ģimenes biznesa.

"Mani šajā klasē piesaistīja ne tik straujais temps, bet vairāk darbs komandās," sacīja Thananakens. "Es neesmu pārliecināts, vai es apmeklēšu SBCC programmu vai nē, bet es zinu, ka vēlos strādāt restorānos." DP ir vienīgā no trim skolām, kas nepiedāvā dubultu uzņemšanu SBCC kulinārijas programmā, taču tas drīz mainīsies.

Ingram pārliecinās, ka viņas studenti ir vispusīgi un ir gatavi visām nozares prasībām. Viņiem māca pareizu galda klāšanu, jo “viņiem ir jāzina pareizas galda manieres”, un, nogaršojot ēdienu, nav atļauts izmantot mobilos tālruņus, jo “galda sarunu māksla ir zaudēta, un šie bērni ir nākamā paaudze, kas to atgriezīs. ”

Terri Ingram ’s kulinārijas nodarbība Dos Pueblos vidusskolā. 2019. gada 24. oktobris)

San Marcos vidusskolā vēl lielāks uzsvars tiek likts uz vispārējiem nozares standartiem. Pārstāvji, kas strādā pakalpojumu nozarē, runā ar studentiem par to, kā iegūt sākuma līmeņa darbu un strādāt augstākās pozīcijās koledžas vietā. Nesen vieslektori no Panda Express savu runu koncentrēja uz kopsavilkuma veidošanu, pirmreizējām intervijām un to, ko sagaidīt pakalpojumu nozares darba vietā. Viena no runātājām teica, ka viņa pievienojās Panda Express, kad viņa pirmo reizi pabeidza vidusskolu, un tagad, 10 gadus vēlāk, nodarbojas ar vadību, pelnot vairāk naudas un mīl “uzņēmuma kultūru”.

"Mēs, iespējams, apmēram 50 procentus no klases laika pavadām mācību grāmatā vai kopā ar tādiem vieslektoriem," sacīja SM kulinārijas skolotāja Donna Barkere. "Dažreiz skolēni ir satriekti ar sanitārijas stundām un vēlas uzreiz ķerties pie ēdiena gatavošanas, bet es atklāju, ka tādi ārējie runātāji patiešām viņus aizrauj."

Runājot par ēdienu gatavošanu, Bārkere māca saviem studentiem par atjautību. Tagad, piemēram, viņas skolēni mācās sadalīt vienu veselu vistu vistas pikatē, vistas alfredo un vistas parmezānā. "Es cenšos viņus aizdomāties," viņa paskaidroja, "cik dažādos veidos es varu izmantot vistas fileju?"

Bārkera uzskata, ka jebkurš no viņas studentiem varētu kļūt par karjeru, strādājot Santa Barbaras kūrortos un restorānos, un viņa pat izved savus studentus uz kruīza kuģiem. "Viņi ir tik satraukti, ieraugot virtuves," sacīja Bārkers. "Tas viņiem padara to reālu."

Trīs gadus vecais Santa Barbāras vidusskolas kulinārijas ceļš ir jaunākais no trim. S.B. kulinārijas skolotāja Anne Gott izgāja SBCC programmu un nesen pati strādāja šajā nozarē, tāpēc viņa zina, kam viņas skolēniem jābūt gataviem.

"Kafejnīcu nozare šeit ir liela," sacīja Gots. "Mēs saņēmām finansējumu komerciālam kafijas automātam, un es ceru, ka mēs varēsim to izmantot un iekļaut mācību stundās šajā semestrī, jo tas patiešām palīdzēs šiem bērniem uzreiz iegūt darbu." SBHS būs pirmā skola, kas kulinārijas ceļā piedāvās barista nodarbības.

Gota sacīja, ka arī viņa vēlas attīstīt savas nodarbības, lai studentiem vairāk mācītu par nozares biznesa pusi. Papildus ēdiena gatavošanas un tīrīšanas pamatprincipiem viņa vēlas, lai studenti uzzinātu par ēdināšanas izmaksām, to, cik ir pareizi iekasēt maksu par ēdienu restorānā un kā radīt produktus, kas ir tik unikāli cilvēki, par viņiem maksās vairāk.

"Daļa no mūsu rajona misijas ir sagatavot studentus pasaulei, kas vēl tiks radīta," sacīja CTE koordinators Kārsons. "Liela daļa no tā dod studentiem vairāk iespēju, un tas ir tas."


Santa Barbaras apvienotās vidusskolas kulinārijas klases

Raiens Fičs (pa kreisi) Terri Ingram ' gatavošanas klasē Dos Pueblos vidusskolā. | Kredīts: Pols Velmens

Dalīties ar šo:

Katru gadu tūristi, kas apmeklē Santa Barbaru, pilsētas ekonomikai rada USD 1 miljardu. Tomēr, neraugoties uz plaukstošo tūrisma tirgu, daudzi dzimuši un auguši Santa Barbarans cīnās, lai atrastu savu darbu ar pieņemamu algu.

Lai palīdzētu to novērst, trīs Santa Barbaras vidusskolas piedāvā prasmju veidošanas kursus kulinārijas, viesmīlības un tūrisma nozarēs. Beidzot studijas, studenti ir gatavi vai nu pāriet uz Santabarbaras pilsētas koledžas kulinārijas un viesmīlības programmu, bez mācību maksas, izmantojot SBCC solījumu, vai arī viņi var uzreiz pelnīt naudu Santa Barbaras augstākajā nozarē.

"Daži cilvēki domā, ka šī ir vecās skolas mājas ek klase," sacīja Santabarbāras vidusskolas kulinārijas skolotāja Anne Gota. “Tā nav mājas ek. Mēs viņiem mācām daudz vairāk nekā gatavot, viņi iegūst reālas profesionālās prasmes. ” Piemēram, studenti, kuri pabeidz programmu, iegūst ServSafe Food Handler sertifikātu. "Daudzi no šiem bērniem jūtas pārliecināti, ka, saņemot atļauju, var atrast darbu," sacīja Gots.

Kulinārijas nodarbības ir viens no 18 karjeras tehniskās izglītības (CTE) ceļiem, kas tiek piedāvāti Santa Barbaras vienotās skolas rajonā. Kā daļa no plašākas valsts mēroga iniciatīvas, Kalifornijas vidusskolas piedāvā CTE ceļus studentiem, kurus interesē amati un karjera, kam nepieciešami sertifikāti vai profesionālā izglītība, bet ne obligāti koledžas grādi.

"Ir notikusi evolūcija," sacīja rajona CTE koordinatore Tifānija Kārsone. “Iepriekšējās paaudzes uz tehnisko izglītību skatījās binārā veidā - studenti vai nu iet uz darbu, vai arī uz koledžu. Šodien mēs vēlamies sagatavot skolēnus abiem. ”

Terri Ingram ’s kulinārijas nodarbība Dos Pueblos vidusskolā. 2019. gada 24. oktobris)

Nesen modernizētā kulinārijas klase Dos Pueblos vidusskolā atspoguļo to, ko skolēni, iespējams, sastaptu komerciālā virtuvē. Terri Ingram, kura DP pasniedz 1. un 2. kulinārijas mākslu, modelē savas nodarbības pēc profesionālām virtuvēm-straujas un saspringtas.

Pēc nodarbībām par pareizu nažu apstrādi, sanitāriju virtuvē un vispārēju pārtikas nekaitīgumu skolēni sāk gatavot. Pagājušajā mēnesī Ingrams Culinary Arts 1 klases studenti mācījās, kā pagatavot quiche Lorraine olu nodarbības ietvaros.

Patiesā ēdināšanas veidā klase pārvērtās par organizētu haosu, jo aptuveni 20 cilvēku klase sadalījās četrās grupās ar sastāvdaļām un recepšu lapu. Četrām grupām bija apmēram 40 minūtes, lai izceptu kišas un šokolādes suflē, pārbaudītu tās pēc garšas un mazgātu visus traukus kopējā izlietnē.

"Man patīk strauja vide," sacīja DP vecākais Raiens Fičs. “Es plānoju doties uz SBCC programmu, lai iegūtu kulinārijas grādu, kad beigšu šeit. Šī nodarbība mani iedvesmoja. ” Fitch šobrīd strādā Old Town Coffee Goletā, kur iegūst kādu gatavošanas pieredzi darbā, bet viņš teica, ka gatavošana savai ģimenei mājās ir vieta, kur viņš iegūst lielāko daļu savas pieredzes. Fitch plāno atvērt savu “meksikāņu, amerikāņu un jūras velšu” restorānu pēc SBCC absolvēšanas.

Daudzi bērni klasē teica, ka to uztver izklaidei un gatavošanas prasmju apgūšanai, bet plānoja doties uz koledžu, lai iegūtu kaut ko pavisam citu. Junior Tana Thananaken teica, ka viņš apmeklēja klasi, jo tā iet viņam asinīs. Viņa vecākiem līdzīpašnieks ir Empty Bowl publiskajā tirgū, kā arī vairāki citi Taizemes restorāni pilsētā, un viņš cer kādu dienu pārņemt daļu no savas ģimenes biznesa.

"Mani šajā klasē piesaistīja ne tik straujais temps, bet vairāk darbs komandās," sacīja Thananakens. "Es neesmu pārliecināts, vai es apmeklēšu SBCC programmu vai nē, bet es zinu, ka vēlos strādāt restorānos." DP ir vienīgā no trim skolām, kas nepiedāvā dubultu uzņemšanu SBCC kulinārijas programmā, taču tas drīz mainīsies.

Ingram pārliecinās, ka viņas studenti ir vispusīgi un ir gatavi visām nozares prasībām. Viņiem māca pareizu galda klāšanu, jo “viņiem ir jāzina pareizas galda manieres”, un, nogaršojot ēdienu, nav atļauts izmantot mobilos tālruņus, jo “galda sarunu māksla ir zaudēta, un šie bērni ir nākamā paaudze, kas to atgriezīs. ”

Terri Ingram ’s kulinārijas nodarbība Dos Pueblos vidusskolā. 2019. gada 24. oktobris)

San Marcos vidusskolā vēl lielāks uzsvars tiek likts uz vispārējiem nozares standartiem. Pārstāvji, kas strādā pakalpojumu nozarē, runā ar studentiem par to, kā iegūt sākuma līmeņa darbu un strādāt augstākās pozīcijās koledžas vietā. Nesen vieslektori no Panda Express savu runu koncentrēja uz kopsavilkuma veidošanu, pirmreizējām intervijām un to, ko sagaidīt pakalpojumu nozares darba vietā. Viena no runātājām teica, ka viņa pievienojās Panda Express, kad viņa pirmo reizi pabeidza vidusskolu, un tagad, 10 gadus vēlāk, nodarbojas ar vadību, pelnot vairāk naudas un mīl “uzņēmuma kultūru”.

"Mēs, iespējams, apmēram 50 procentus no klases laika pavadām mācību grāmatā vai kopā ar tādiem vieslektoriem," sacīja SM kulinārijas skolotāja Donna Barkere. "Dažreiz skolēni ir satriekti ar sanitārijas stundām un vēlas uzreiz ķerties pie ēdiena gatavošanas, bet es atklāju, ka tādi ārējie runātāji patiešām viņus aizrauj."

Runājot par ēdienu gatavošanu, Bārkere māca saviem studentiem par atjautību. Tagad, piemēram, viņas skolēni mācās sadalīt vienu veselu vistu vistas pikatē, vistas alfredo un vistas parmezānā. "Es cenšos viņus aizdomāties," viņa paskaidroja, "cik dažādos veidos es varu izmantot vistas fileju?"

Bārkera uzskata, ka jebkurš no viņas studentiem varētu kļūt par karjeru, strādājot kūrortos un restorānos Santa Barbarā, un viņa pat izved savus studentus uz viesošanās kruīza kuģiem. "Viņi ir tik satraukti, ieraugot virtuves," sacīja Bārkers. "Tas viņiem padara to reālu."

Trīs gadus vecais Santa Barbāras vidusskolas kulinārijas ceļš ir jaunākais no trim. S.B. kulinārijas skolotāja Anne Gott izgāja SBCC programmu un nesen pati strādāja šajā nozarē, tāpēc viņa zina, kam viņas skolēniem jābūt gataviem.

"Kafejnīcu nozare šeit ir liela," sacīja Gots. "Mēs saņēmām finansējumu komerciālam kafijas automātam, un es ceru, ka mēs varēsim to izmantot un iekļaut mācību stundās šajā semestrī, jo tas tiešām palīdzēs šiem bērniem uzreiz iegūt darbu." SBHS būs pirmā skola, kas kulinārijas ceļā piedāvās barista nodarbības.

Gota sacīja, ka arī viņa vēlas attīstīt savas nodarbības, lai studentiem vairāk mācītu par nozares biznesa pusi. Papildus ēdiena gatavošanas un tīrīšanas pamatprincipiem viņa vēlas, lai skolēni uzzinātu par ēdināšanas izmaksām, to, cik ir pareizi iekasēt maksu par ēdienu restorānā, un par to, kā radīt produktus, kas ir tik unikāli cilvēki, par viņiem maksās vairāk.

"Daļa no mūsu rajona misijas ir sagatavot studentus pasaulei, kas vēl nav radīta," sacīja CTE koordinators Kārsons. "Liela daļa no tā dod studentiem vairāk iespēju, un tas ir tas."


Santa Barbaras apvienotās vidusskolas kulinārijas klases

Raiens Fičs (pa kreisi) Terri Ingram ' gatavošanas klasē Dos Pueblos vidusskolā. | Kredīts: Pols Velmens

Dalīties ar šo:

Katru gadu tūristi, kas apmeklē Santa Barbaru, pilsētas ekonomikai rada USD 1 miljardu. Tomēr, neraugoties uz plaukstošo tūrisma tirgu, daudzi dzimuši un auguši Santa Barbarans cīnās, lai atrastu savu darbu ar pieņemamu algu.

Lai palīdzētu to novērst, trīs Santabarbāras vidusskolas piedāvā prasmju veidošanas kursus kulinārijas, viesmīlības un tūrisma nozarēs. By the time they graduate, students are ready to either move into Santa Barbara City College’s culinary and hospitality program, tuition-free through the SBCC Promise, or they can go straight into making money in Santa Barbara’s top industry.

“Some people think this is an old-school home ec class,” said Anne Gott, the culinary arts teacher at Santa Barbara High School. “It’s not home ec. We teach them much more than how to cook they gain real-world professional skills.” For example, students who complete the program obtain a ServSafe Food Handler’s certification. “A lot of these kids feel confident they can land a job once they get their permit,” Gott said.

The culinary classes are one of 18 career technical education (CTE) pathways offered in the Santa Barbara Unified School district. As part of a greater state-wide initiative, California high schools are offering CTE pathways for students who are interested in trades and careers that require certificates or vocational training, but not necessarily college degrees.

“There has been an evolution,” said Tiffany Carson, the district’s CTE coordinator. “Previous generations looked at technical education in a binary way — students either go straight to work or they go to college. Today, we want to prepare students for both.”

Terri Ingram’s cooking class at Dos Pueblos High School. October 24, 2019)

The recently upgraded culinary classroom at Dos Pueblos High School reflects what students would likely encounter in a commercial kitchen. Terri Ingram, who teaches Culinary Arts 1 and 2 at DP, models her classes after professional kitchens — fast-paced and stressful.

After classes on proper knife handling, kitchen sanitation, and general food safety, the students start cooking. Last month, students in Ingram’s Culinary Arts 1 class were learning how to make quiche Lorraine as part of an egg lesson.

In true food-service fashion, the classroom turned into organized chaos as the class of about 20 split into four groups with ingredients and a recipe sheet. The four groups had about 40 minutes to bake the quiches and chocolate soufflés, taste test them, and wash all dishes in a shared sink.

“I love the fast-paced environment,” said DP senior Ryan Fitch. “I plan on going to the SBCC program to get a culinary degree when I graduate here. This class inspired me.” Fitch currently works at Old Town Coffee in Goleta, where he gets some on-the-job cooking experience, but he said cooking for his family at home is where he gets most of his experience. Fitch plans on opening his own “Mexican, American, and seafood” restaurant after he graduates from SBCC.

Many kids in class said they were taking it for fun and to learn cooking skills, but planned on going to college for something entirely different. Junior Tana Thananaken said he took the class because it runs in his blood. His parents co-own Empty Bowl in the Public Market as well as multiple other Thai restaurants in town he hopes to one day take over part of his family’s business.

“It’s not so much the fast pace that attracted me to this class, but more working together in teams,” Thananaken said. “I’m not sure if I will go to SBCC’s program or not, but I know I do want to work in restaurants.” DP is the only one of the three schools that doesn’t offer dual enrollment at SBCC’s culinary program, but that will soon change.

Ingram makes sure her students are well-rounded and ready for all the industry’s demands. They are taught proper table setting because “they need to know proper table manners,” and cell phones aren’t allowed when tasting the food because “the art of table conversation is lost, and these kids are the next generation to bring it back.”

Terri Ingram’s cooking class at Dos Pueblos High School. October 24, 2019)

At San Marcos High School, even more emphasis is placed on general industry standards. Representatives who work in the service industry talk to students about how to land an entry-level job and work their way up into higher positions in lieu of college. Recent guest speakers from Panda Express focused their talk on résumé building, first-time interviews, and what to expect in the service industry workplace. One of the speakers said she joined Panda Express when she first graduated high school, and now, 10 years later, is in management making more money and loves the “company culture.”

“We probably spend like 50 percent of our class time in the textbook or with guest speakers like this,” SM culinary teacher Donna Barker said. “Sometimes the students get overwhelmed with the sanitation lessons and want to get straight to cooking, but I found having outside speakers like this really gets them engaged.”

When it comes to cooking, Barker teaches her students about resourcefulness. Now, for example, her students are learning how to break down one whole chicken into chicken piccata, chicken alfredo, and chicken parmesan. “I try to get them to think,” she explained, “how many different ways can I use a chicken fillet?”

Barker believes any of her students could make a career out of working for resorts and restaurants in Santa Barbara, and she even takes her students out on the visiting cruise ships. “They get so excited when they see the kitchens,” said Barker. “It makes it real for them.”

Barely three years old, Santa Barbara High School’s culinary pathway is the newest of the three. S.B.’s culinary teacher Anne Gott went through the SBCC program and recently worked in the industry herself, so she knows what her students need to be prepared for.

“The coffee shop industry is big here,” Gott said. “We got funding for a commercial coffee machine, and I hope we can start using it and incorporating it into lessons this semester because it will really help these kids get jobs right away.” SBHS will be the first school to offer barista lessons as part of its culinary pathway.

Gott said she also wants to develop her classes to teach students more about the business side of the industry. In addition to cooking and cleaning fundamentals, she wants students to learn the cost of food, how much is appropriate to charge for a dish at a restaurant, and how to create products that are so unique people will pay more for them.

“Part of our district’s mission is to prepare students for a world yet to be created,” CTE coordinator Carson said. “A huge part of that is giving students more options, and that’s what this is.”


Santa Barbara Unified’s High School Culinary Classes

Ryan Fitch (left) in Terri Ingram's cooking class at Dos Pueblos High School. | Credit: Paul Wellman

Dalīties ar šo:

Every year, tourists visiting Santa Barbara bring upward of $1 billion to the city’s economy. Yet despite the thriving tourism market, many born-and-raised Santa Barbarans struggle to find jobs of their own with livable wages.

To help remedy that, three Santa Barbara high schools offer skill-building courses in the culinary, hospitality, and tourism industries. By the time they graduate, students are ready to either move into Santa Barbara City College’s culinary and hospitality program, tuition-free through the SBCC Promise, or they can go straight into making money in Santa Barbara’s top industry.

“Some people think this is an old-school home ec class,” said Anne Gott, the culinary arts teacher at Santa Barbara High School. “It’s not home ec. We teach them much more than how to cook they gain real-world professional skills.” For example, students who complete the program obtain a ServSafe Food Handler’s certification. “A lot of these kids feel confident they can land a job once they get their permit,” Gott said.

The culinary classes are one of 18 career technical education (CTE) pathways offered in the Santa Barbara Unified School district. As part of a greater state-wide initiative, California high schools are offering CTE pathways for students who are interested in trades and careers that require certificates or vocational training, but not necessarily college degrees.

“There has been an evolution,” said Tiffany Carson, the district’s CTE coordinator. “Previous generations looked at technical education in a binary way — students either go straight to work or they go to college. Today, we want to prepare students for both.”

Terri Ingram’s cooking class at Dos Pueblos High School. October 24, 2019)

The recently upgraded culinary classroom at Dos Pueblos High School reflects what students would likely encounter in a commercial kitchen. Terri Ingram, who teaches Culinary Arts 1 and 2 at DP, models her classes after professional kitchens — fast-paced and stressful.

After classes on proper knife handling, kitchen sanitation, and general food safety, the students start cooking. Last month, students in Ingram’s Culinary Arts 1 class were learning how to make quiche Lorraine as part of an egg lesson.

In true food-service fashion, the classroom turned into organized chaos as the class of about 20 split into four groups with ingredients and a recipe sheet. The four groups had about 40 minutes to bake the quiches and chocolate soufflés, taste test them, and wash all dishes in a shared sink.

“I love the fast-paced environment,” said DP senior Ryan Fitch. “I plan on going to the SBCC program to get a culinary degree when I graduate here. This class inspired me.” Fitch currently works at Old Town Coffee in Goleta, where he gets some on-the-job cooking experience, but he said cooking for his family at home is where he gets most of his experience. Fitch plans on opening his own “Mexican, American, and seafood” restaurant after he graduates from SBCC.

Many kids in class said they were taking it for fun and to learn cooking skills, but planned on going to college for something entirely different. Junior Tana Thananaken said he took the class because it runs in his blood. His parents co-own Empty Bowl in the Public Market as well as multiple other Thai restaurants in town he hopes to one day take over part of his family’s business.

“It’s not so much the fast pace that attracted me to this class, but more working together in teams,” Thananaken said. “I’m not sure if I will go to SBCC’s program or not, but I know I do want to work in restaurants.” DP is the only one of the three schools that doesn’t offer dual enrollment at SBCC’s culinary program, but that will soon change.

Ingram makes sure her students are well-rounded and ready for all the industry’s demands. They are taught proper table setting because “they need to know proper table manners,” and cell phones aren’t allowed when tasting the food because “the art of table conversation is lost, and these kids are the next generation to bring it back.”

Terri Ingram’s cooking class at Dos Pueblos High School. October 24, 2019)

At San Marcos High School, even more emphasis is placed on general industry standards. Representatives who work in the service industry talk to students about how to land an entry-level job and work their way up into higher positions in lieu of college. Recent guest speakers from Panda Express focused their talk on résumé building, first-time interviews, and what to expect in the service industry workplace. One of the speakers said she joined Panda Express when she first graduated high school, and now, 10 years later, is in management making more money and loves the “company culture.”

“We probably spend like 50 percent of our class time in the textbook or with guest speakers like this,” SM culinary teacher Donna Barker said. “Sometimes the students get overwhelmed with the sanitation lessons and want to get straight to cooking, but I found having outside speakers like this really gets them engaged.”

When it comes to cooking, Barker teaches her students about resourcefulness. Now, for example, her students are learning how to break down one whole chicken into chicken piccata, chicken alfredo, and chicken parmesan. “I try to get them to think,” she explained, “how many different ways can I use a chicken fillet?”

Barker believes any of her students could make a career out of working for resorts and restaurants in Santa Barbara, and she even takes her students out on the visiting cruise ships. “They get so excited when they see the kitchens,” said Barker. “It makes it real for them.”

Barely three years old, Santa Barbara High School’s culinary pathway is the newest of the three. S.B.’s culinary teacher Anne Gott went through the SBCC program and recently worked in the industry herself, so she knows what her students need to be prepared for.

“The coffee shop industry is big here,” Gott said. “We got funding for a commercial coffee machine, and I hope we can start using it and incorporating it into lessons this semester because it will really help these kids get jobs right away.” SBHS will be the first school to offer barista lessons as part of its culinary pathway.

Gott said she also wants to develop her classes to teach students more about the business side of the industry. In addition to cooking and cleaning fundamentals, she wants students to learn the cost of food, how much is appropriate to charge for a dish at a restaurant, and how to create products that are so unique people will pay more for them.

“Part of our district’s mission is to prepare students for a world yet to be created,” CTE coordinator Carson said. “A huge part of that is giving students more options, and that’s what this is.”


Santa Barbara Unified’s High School Culinary Classes

Ryan Fitch (left) in Terri Ingram's cooking class at Dos Pueblos High School. | Credit: Paul Wellman

Dalīties ar šo:

Every year, tourists visiting Santa Barbara bring upward of $1 billion to the city’s economy. Yet despite the thriving tourism market, many born-and-raised Santa Barbarans struggle to find jobs of their own with livable wages.

To help remedy that, three Santa Barbara high schools offer skill-building courses in the culinary, hospitality, and tourism industries. By the time they graduate, students are ready to either move into Santa Barbara City College’s culinary and hospitality program, tuition-free through the SBCC Promise, or they can go straight into making money in Santa Barbara’s top industry.

“Some people think this is an old-school home ec class,” said Anne Gott, the culinary arts teacher at Santa Barbara High School. “It’s not home ec. We teach them much more than how to cook they gain real-world professional skills.” For example, students who complete the program obtain a ServSafe Food Handler’s certification. “A lot of these kids feel confident they can land a job once they get their permit,” Gott said.

The culinary classes are one of 18 career technical education (CTE) pathways offered in the Santa Barbara Unified School district. As part of a greater state-wide initiative, California high schools are offering CTE pathways for students who are interested in trades and careers that require certificates or vocational training, but not necessarily college degrees.

“There has been an evolution,” said Tiffany Carson, the district’s CTE coordinator. “Previous generations looked at technical education in a binary way — students either go straight to work or they go to college. Today, we want to prepare students for both.”

Terri Ingram’s cooking class at Dos Pueblos High School. October 24, 2019)

The recently upgraded culinary classroom at Dos Pueblos High School reflects what students would likely encounter in a commercial kitchen. Terri Ingram, who teaches Culinary Arts 1 and 2 at DP, models her classes after professional kitchens — fast-paced and stressful.

After classes on proper knife handling, kitchen sanitation, and general food safety, the students start cooking. Last month, students in Ingram’s Culinary Arts 1 class were learning how to make quiche Lorraine as part of an egg lesson.

In true food-service fashion, the classroom turned into organized chaos as the class of about 20 split into four groups with ingredients and a recipe sheet. The four groups had about 40 minutes to bake the quiches and chocolate soufflés, taste test them, and wash all dishes in a shared sink.

“I love the fast-paced environment,” said DP senior Ryan Fitch. “I plan on going to the SBCC program to get a culinary degree when I graduate here. This class inspired me.” Fitch currently works at Old Town Coffee in Goleta, where he gets some on-the-job cooking experience, but he said cooking for his family at home is where he gets most of his experience. Fitch plans on opening his own “Mexican, American, and seafood” restaurant after he graduates from SBCC.

Many kids in class said they were taking it for fun and to learn cooking skills, but planned on going to college for something entirely different. Junior Tana Thananaken said he took the class because it runs in his blood. His parents co-own Empty Bowl in the Public Market as well as multiple other Thai restaurants in town he hopes to one day take over part of his family’s business.

“It’s not so much the fast pace that attracted me to this class, but more working together in teams,” Thananaken said. “I’m not sure if I will go to SBCC’s program or not, but I know I do want to work in restaurants.” DP is the only one of the three schools that doesn’t offer dual enrollment at SBCC’s culinary program, but that will soon change.

Ingram makes sure her students are well-rounded and ready for all the industry’s demands. They are taught proper table setting because “they need to know proper table manners,” and cell phones aren’t allowed when tasting the food because “the art of table conversation is lost, and these kids are the next generation to bring it back.”

Terri Ingram’s cooking class at Dos Pueblos High School. October 24, 2019)

At San Marcos High School, even more emphasis is placed on general industry standards. Representatives who work in the service industry talk to students about how to land an entry-level job and work their way up into higher positions in lieu of college. Recent guest speakers from Panda Express focused their talk on résumé building, first-time interviews, and what to expect in the service industry workplace. One of the speakers said she joined Panda Express when she first graduated high school, and now, 10 years later, is in management making more money and loves the “company culture.”

“We probably spend like 50 percent of our class time in the textbook or with guest speakers like this,” SM culinary teacher Donna Barker said. “Sometimes the students get overwhelmed with the sanitation lessons and want to get straight to cooking, but I found having outside speakers like this really gets them engaged.”

When it comes to cooking, Barker teaches her students about resourcefulness. Now, for example, her students are learning how to break down one whole chicken into chicken piccata, chicken alfredo, and chicken parmesan. “I try to get them to think,” she explained, “how many different ways can I use a chicken fillet?”

Barker believes any of her students could make a career out of working for resorts and restaurants in Santa Barbara, and she even takes her students out on the visiting cruise ships. “They get so excited when they see the kitchens,” said Barker. “It makes it real for them.”

Barely three years old, Santa Barbara High School’s culinary pathway is the newest of the three. S.B.’s culinary teacher Anne Gott went through the SBCC program and recently worked in the industry herself, so she knows what her students need to be prepared for.

“The coffee shop industry is big here,” Gott said. “We got funding for a commercial coffee machine, and I hope we can start using it and incorporating it into lessons this semester because it will really help these kids get jobs right away.” SBHS will be the first school to offer barista lessons as part of its culinary pathway.

Gott said she also wants to develop her classes to teach students more about the business side of the industry. In addition to cooking and cleaning fundamentals, she wants students to learn the cost of food, how much is appropriate to charge for a dish at a restaurant, and how to create products that are so unique people will pay more for them.

“Part of our district’s mission is to prepare students for a world yet to be created,” CTE coordinator Carson said. “A huge part of that is giving students more options, and that’s what this is.”


Santa Barbara Unified’s High School Culinary Classes

Ryan Fitch (left) in Terri Ingram's cooking class at Dos Pueblos High School. | Credit: Paul Wellman

Dalīties ar šo:

Every year, tourists visiting Santa Barbara bring upward of $1 billion to the city’s economy. Yet despite the thriving tourism market, many born-and-raised Santa Barbarans struggle to find jobs of their own with livable wages.

To help remedy that, three Santa Barbara high schools offer skill-building courses in the culinary, hospitality, and tourism industries. By the time they graduate, students are ready to either move into Santa Barbara City College’s culinary and hospitality program, tuition-free through the SBCC Promise, or they can go straight into making money in Santa Barbara’s top industry.

“Some people think this is an old-school home ec class,” said Anne Gott, the culinary arts teacher at Santa Barbara High School. “It’s not home ec. We teach them much more than how to cook they gain real-world professional skills.” For example, students who complete the program obtain a ServSafe Food Handler’s certification. “A lot of these kids feel confident they can land a job once they get their permit,” Gott said.

The culinary classes are one of 18 career technical education (CTE) pathways offered in the Santa Barbara Unified School district. As part of a greater state-wide initiative, California high schools are offering CTE pathways for students who are interested in trades and careers that require certificates or vocational training, but not necessarily college degrees.

“There has been an evolution,” said Tiffany Carson, the district’s CTE coordinator. “Previous generations looked at technical education in a binary way — students either go straight to work or they go to college. Today, we want to prepare students for both.”

Terri Ingram’s cooking class at Dos Pueblos High School. October 24, 2019)

The recently upgraded culinary classroom at Dos Pueblos High School reflects what students would likely encounter in a commercial kitchen. Terri Ingram, who teaches Culinary Arts 1 and 2 at DP, models her classes after professional kitchens — fast-paced and stressful.

After classes on proper knife handling, kitchen sanitation, and general food safety, the students start cooking. Last month, students in Ingram’s Culinary Arts 1 class were learning how to make quiche Lorraine as part of an egg lesson.

In true food-service fashion, the classroom turned into organized chaos as the class of about 20 split into four groups with ingredients and a recipe sheet. The four groups had about 40 minutes to bake the quiches and chocolate soufflés, taste test them, and wash all dishes in a shared sink.

“I love the fast-paced environment,” said DP senior Ryan Fitch. “I plan on going to the SBCC program to get a culinary degree when I graduate here. This class inspired me.” Fitch currently works at Old Town Coffee in Goleta, where he gets some on-the-job cooking experience, but he said cooking for his family at home is where he gets most of his experience. Fitch plans on opening his own “Mexican, American, and seafood” restaurant after he graduates from SBCC.

Many kids in class said they were taking it for fun and to learn cooking skills, but planned on going to college for something entirely different. Junior Tana Thananaken said he took the class because it runs in his blood. His parents co-own Empty Bowl in the Public Market as well as multiple other Thai restaurants in town he hopes to one day take over part of his family’s business.

“It’s not so much the fast pace that attracted me to this class, but more working together in teams,” Thananaken said. “I’m not sure if I will go to SBCC’s program or not, but I know I do want to work in restaurants.” DP is the only one of the three schools that doesn’t offer dual enrollment at SBCC’s culinary program, but that will soon change.

Ingram makes sure her students are well-rounded and ready for all the industry’s demands. They are taught proper table setting because “they need to know proper table manners,” and cell phones aren’t allowed when tasting the food because “the art of table conversation is lost, and these kids are the next generation to bring it back.”

Terri Ingram’s cooking class at Dos Pueblos High School. October 24, 2019)

At San Marcos High School, even more emphasis is placed on general industry standards. Representatives who work in the service industry talk to students about how to land an entry-level job and work their way up into higher positions in lieu of college. Recent guest speakers from Panda Express focused their talk on résumé building, first-time interviews, and what to expect in the service industry workplace. One of the speakers said she joined Panda Express when she first graduated high school, and now, 10 years later, is in management making more money and loves the “company culture.”

“We probably spend like 50 percent of our class time in the textbook or with guest speakers like this,” SM culinary teacher Donna Barker said. “Sometimes the students get overwhelmed with the sanitation lessons and want to get straight to cooking, but I found having outside speakers like this really gets them engaged.”

When it comes to cooking, Barker teaches her students about resourcefulness. Now, for example, her students are learning how to break down one whole chicken into chicken piccata, chicken alfredo, and chicken parmesan. “I try to get them to think,” she explained, “how many different ways can I use a chicken fillet?”

Barker believes any of her students could make a career out of working for resorts and restaurants in Santa Barbara, and she even takes her students out on the visiting cruise ships. “They get so excited when they see the kitchens,” said Barker. “It makes it real for them.”

Barely three years old, Santa Barbara High School’s culinary pathway is the newest of the three. S.B.’s culinary teacher Anne Gott went through the SBCC program and recently worked in the industry herself, so she knows what her students need to be prepared for.

“The coffee shop industry is big here,” Gott said. “We got funding for a commercial coffee machine, and I hope we can start using it and incorporating it into lessons this semester because it will really help these kids get jobs right away.” SBHS will be the first school to offer barista lessons as part of its culinary pathway.

Gott said she also wants to develop her classes to teach students more about the business side of the industry. In addition to cooking and cleaning fundamentals, she wants students to learn the cost of food, how much is appropriate to charge for a dish at a restaurant, and how to create products that are so unique people will pay more for them.

“Part of our district’s mission is to prepare students for a world yet to be created,” CTE coordinator Carson said. “A huge part of that is giving students more options, and that’s what this is.”


Santa Barbara Unified’s High School Culinary Classes

Ryan Fitch (left) in Terri Ingram's cooking class at Dos Pueblos High School. | Credit: Paul Wellman

Dalīties ar šo:

Every year, tourists visiting Santa Barbara bring upward of $1 billion to the city’s economy. Yet despite the thriving tourism market, many born-and-raised Santa Barbarans struggle to find jobs of their own with livable wages.

To help remedy that, three Santa Barbara high schools offer skill-building courses in the culinary, hospitality, and tourism industries. By the time they graduate, students are ready to either move into Santa Barbara City College’s culinary and hospitality program, tuition-free through the SBCC Promise, or they can go straight into making money in Santa Barbara’s top industry.

“Some people think this is an old-school home ec class,” said Anne Gott, the culinary arts teacher at Santa Barbara High School. “It’s not home ec. We teach them much more than how to cook they gain real-world professional skills.” For example, students who complete the program obtain a ServSafe Food Handler’s certification. “A lot of these kids feel confident they can land a job once they get their permit,” Gott said.

The culinary classes are one of 18 career technical education (CTE) pathways offered in the Santa Barbara Unified School district. As part of a greater state-wide initiative, California high schools are offering CTE pathways for students who are interested in trades and careers that require certificates or vocational training, but not necessarily college degrees.

“There has been an evolution,” said Tiffany Carson, the district’s CTE coordinator. “Previous generations looked at technical education in a binary way — students either go straight to work or they go to college. Today, we want to prepare students for both.”

Terri Ingram’s cooking class at Dos Pueblos High School. October 24, 2019)

The recently upgraded culinary classroom at Dos Pueblos High School reflects what students would likely encounter in a commercial kitchen. Terri Ingram, who teaches Culinary Arts 1 and 2 at DP, models her classes after professional kitchens — fast-paced and stressful.

After classes on proper knife handling, kitchen sanitation, and general food safety, the students start cooking. Last month, students in Ingram’s Culinary Arts 1 class were learning how to make quiche Lorraine as part of an egg lesson.

In true food-service fashion, the classroom turned into organized chaos as the class of about 20 split into four groups with ingredients and a recipe sheet. The four groups had about 40 minutes to bake the quiches and chocolate soufflés, taste test them, and wash all dishes in a shared sink.

“I love the fast-paced environment,” said DP senior Ryan Fitch. “I plan on going to the SBCC program to get a culinary degree when I graduate here. This class inspired me.” Fitch currently works at Old Town Coffee in Goleta, where he gets some on-the-job cooking experience, but he said cooking for his family at home is where he gets most of his experience. Fitch plans on opening his own “Mexican, American, and seafood” restaurant after he graduates from SBCC.

Many kids in class said they were taking it for fun and to learn cooking skills, but planned on going to college for something entirely different. Junior Tana Thananaken said he took the class because it runs in his blood. His parents co-own Empty Bowl in the Public Market as well as multiple other Thai restaurants in town he hopes to one day take over part of his family’s business.

“It’s not so much the fast pace that attracted me to this class, but more working together in teams,” Thananaken said. “I’m not sure if I will go to SBCC’s program or not, but I know I do want to work in restaurants.” DP is the only one of the three schools that doesn’t offer dual enrollment at SBCC’s culinary program, but that will soon change.

Ingram makes sure her students are well-rounded and ready for all the industry’s demands. They are taught proper table setting because “they need to know proper table manners,” and cell phones aren’t allowed when tasting the food because “the art of table conversation is lost, and these kids are the next generation to bring it back.”

Terri Ingram’s cooking class at Dos Pueblos High School. October 24, 2019)

At San Marcos High School, even more emphasis is placed on general industry standards. Representatives who work in the service industry talk to students about how to land an entry-level job and work their way up into higher positions in lieu of college. Recent guest speakers from Panda Express focused their talk on résumé building, first-time interviews, and what to expect in the service industry workplace. One of the speakers said she joined Panda Express when she first graduated high school, and now, 10 years later, is in management making more money and loves the “company culture.”

“We probably spend like 50 percent of our class time in the textbook or with guest speakers like this,” SM culinary teacher Donna Barker said. “Sometimes the students get overwhelmed with the sanitation lessons and want to get straight to cooking, but I found having outside speakers like this really gets them engaged.”

When it comes to cooking, Barker teaches her students about resourcefulness. Now, for example, her students are learning how to break down one whole chicken into chicken piccata, chicken alfredo, and chicken parmesan. “I try to get them to think,” she explained, “how many different ways can I use a chicken fillet?”

Barker believes any of her students could make a career out of working for resorts and restaurants in Santa Barbara, and she even takes her students out on the visiting cruise ships. “They get so excited when they see the kitchens,” said Barker. “It makes it real for them.”

Barely three years old, Santa Barbara High School’s culinary pathway is the newest of the three. S.B.’s culinary teacher Anne Gott went through the SBCC program and recently worked in the industry herself, so she knows what her students need to be prepared for.

“The coffee shop industry is big here,” Gott said. “We got funding for a commercial coffee machine, and I hope we can start using it and incorporating it into lessons this semester because it will really help these kids get jobs right away.” SBHS will be the first school to offer barista lessons as part of its culinary pathway.

Gott said she also wants to develop her classes to teach students more about the business side of the industry. In addition to cooking and cleaning fundamentals, she wants students to learn the cost of food, how much is appropriate to charge for a dish at a restaurant, and how to create products that are so unique people will pay more for them.

“Part of our district’s mission is to prepare students for a world yet to be created,” CTE coordinator Carson said. “A huge part of that is giving students more options, and that’s what this is.”


Santa Barbara Unified’s High School Culinary Classes

Ryan Fitch (left) in Terri Ingram's cooking class at Dos Pueblos High School. | Credit: Paul Wellman

Dalīties ar šo:

Every year, tourists visiting Santa Barbara bring upward of $1 billion to the city’s economy. Yet despite the thriving tourism market, many born-and-raised Santa Barbarans struggle to find jobs of their own with livable wages.

To help remedy that, three Santa Barbara high schools offer skill-building courses in the culinary, hospitality, and tourism industries. By the time they graduate, students are ready to either move into Santa Barbara City College’s culinary and hospitality program, tuition-free through the SBCC Promise, or they can go straight into making money in Santa Barbara’s top industry.

“Some people think this is an old-school home ec class,” said Anne Gott, the culinary arts teacher at Santa Barbara High School. “It’s not home ec. We teach them much more than how to cook they gain real-world professional skills.” For example, students who complete the program obtain a ServSafe Food Handler’s certification. “A lot of these kids feel confident they can land a job once they get their permit,” Gott said.

The culinary classes are one of 18 career technical education (CTE) pathways offered in the Santa Barbara Unified School district. As part of a greater state-wide initiative, California high schools are offering CTE pathways for students who are interested in trades and careers that require certificates or vocational training, but not necessarily college degrees.

“There has been an evolution,” said Tiffany Carson, the district’s CTE coordinator. “Previous generations looked at technical education in a binary way — students either go straight to work or they go to college. Today, we want to prepare students for both.”

Terri Ingram’s cooking class at Dos Pueblos High School. October 24, 2019)

The recently upgraded culinary classroom at Dos Pueblos High School reflects what students would likely encounter in a commercial kitchen. Terri Ingram, who teaches Culinary Arts 1 and 2 at DP, models her classes after professional kitchens — fast-paced and stressful.

After classes on proper knife handling, kitchen sanitation, and general food safety, the students start cooking. Last month, students in Ingram’s Culinary Arts 1 class were learning how to make quiche Lorraine as part of an egg lesson.

In true food-service fashion, the classroom turned into organized chaos as the class of about 20 split into four groups with ingredients and a recipe sheet. The four groups had about 40 minutes to bake the quiches and chocolate soufflés, taste test them, and wash all dishes in a shared sink.

“I love the fast-paced environment,” said DP senior Ryan Fitch. “I plan on going to the SBCC program to get a culinary degree when I graduate here. This class inspired me.” Fitch currently works at Old Town Coffee in Goleta, where he gets some on-the-job cooking experience, but he said cooking for his family at home is where he gets most of his experience. Fitch plans on opening his own “Mexican, American, and seafood” restaurant after he graduates from SBCC.

Many kids in class said they were taking it for fun and to learn cooking skills, but planned on going to college for something entirely different. Junior Tana Thananaken said he took the class because it runs in his blood. His parents co-own Empty Bowl in the Public Market as well as multiple other Thai restaurants in town he hopes to one day take over part of his family’s business.

“It’s not so much the fast pace that attracted me to this class, but more working together in teams,” Thananaken said. “I’m not sure if I will go to SBCC’s program or not, but I know I do want to work in restaurants.” DP is the only one of the three schools that doesn’t offer dual enrollment at SBCC’s culinary program, but that will soon change.

Ingram makes sure her students are well-rounded and ready for all the industry’s demands. They are taught proper table setting because “they need to know proper table manners,” and cell phones aren’t allowed when tasting the food because “the art of table conversation is lost, and these kids are the next generation to bring it back.”

Terri Ingram’s cooking class at Dos Pueblos High School. October 24, 2019)

At San Marcos High School, even more emphasis is placed on general industry standards. Representatives who work in the service industry talk to students about how to land an entry-level job and work their way up into higher positions in lieu of college. Recent guest speakers from Panda Express focused their talk on résumé building, first-time interviews, and what to expect in the service industry workplace. One of the speakers said she joined Panda Express when she first graduated high school, and now, 10 years later, is in management making more money and loves the “company culture.”

“We probably spend like 50 percent of our class time in the textbook or with guest speakers like this,” SM culinary teacher Donna Barker said. “Sometimes the students get overwhelmed with the sanitation lessons and want to get straight to cooking, but I found having outside speakers like this really gets them engaged.”

When it comes to cooking, Barker teaches her students about resourcefulness. Now, for example, her students are learning how to break down one whole chicken into chicken piccata, chicken alfredo, and chicken parmesan. “I try to get them to think,” she explained, “how many different ways can I use a chicken fillet?”

Barker believes any of her students could make a career out of working for resorts and restaurants in Santa Barbara, and she even takes her students out on the visiting cruise ships. “They get so excited when they see the kitchens,” said Barker. “It makes it real for them.”

Barely three years old, Santa Barbara High School’s culinary pathway is the newest of the three. S.B.’s culinary teacher Anne Gott went through the SBCC program and recently worked in the industry herself, so she knows what her students need to be prepared for.

“The coffee shop industry is big here,” Gott said. “We got funding for a commercial coffee machine, and I hope we can start using it and incorporating it into lessons this semester because it will really help these kids get jobs right away.” SBHS will be the first school to offer barista lessons as part of its culinary pathway.

Gott said she also wants to develop her classes to teach students more about the business side of the industry. In addition to cooking and cleaning fundamentals, she wants students to learn the cost of food, how much is appropriate to charge for a dish at a restaurant, and how to create products that are so unique people will pay more for them.

"Daļa no mūsu rajona misijas ir sagatavot studentus pasaulei, kas vēl nav radīta," sacīja CTE koordinators Kārsons. "Liela daļa no tā dod studentiem vairāk iespēju, un tas ir tas."


Skatīties video: Saules skolā norisinājās spāru svētki (Janvāris 2022).