Education Of Ancient Greeks
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Students in the culinary arts program at Nevada Regional Technical Center are cookin' up a bright future for themselves, whether they use the skills they learn in their own homes, a business of their own one day, or in a career in a commercial kitchen of some kind.
Just this weekend, the students put their practical kitchen skills to work for the community, serving up desserts -- 750 tiny cupcakes -- for the Vernon County Cancer Relief benefit served Saturday. Last week, they prepared 1,000 cookies for another event. In November and December, the class operates the Service Edge Cafe in the Bowman Building, and in the spring, a theme, five-course meal is planned and executed.
"It's a different theme every year. They choose the theme, decorate (the room), take care of the invitations and the table decor; they serve it, plate it, everything," said program director Louise Lunkenheimer. "One year is was a tribute to Julia Child. This year, it's more of a Hawaiian or Polynesian theme."
There are many other food prepartion and service opportunities throughout the year, and Lunkenheimer says they all work together to offer the students the experience of what it's like to work in a commercial kitchen -- including the food safety, sanitation and nutrition information they need to be successful in their endeavors.
"It's very hands on in the kitchen. The students do all the work, including the cleaning, and it's top-of-the-line clean all the time," Lunkenheimer said.
Students spend about three hours a day in the classroom and kitchen, learning many aspects of working in the restaurant and hospitality industry. Described as a work experience program, the students run and maintain the Service Edge Cafe, where they learn about job safety, customer service, menu preparation, food service and more. There also are classes in restaurant management, managing food cost, recipe development and design and food production. They're also taught about related aspect of working in the hotel industry, such as housekeeping and cash handling.
Although it's a two-year program, students may elect to take part in the culinary arts program for one year. Students in the two-year program also can take advantage of the National Restaurant Association Education Foundation ProStart Program through which students can earn college credit, and which has helped students earn scholarships in the past. The NTRC's culinary arts program was the fourth school in Missouri to sign up for ProStart; now there are more than 70 ProStart schools in the state. With the program comes the opportunity for internships, a certification for students' resumes that can help with post-high school education or in gaining employment. Then there's the unique opportunity of learning through competition.
Four NTRC ProStart students, Elizabeth Eberhard, Stacey Hubbard, Victoria Ireland and Arielle Shatto are competing this week in the Missouri Restaurant Association's ProStart Invitational at East Central College, Union City.
In this competition, they will set the menu and prices, do a nutirional analysis, prepare a meal and clean up after themselves. They'll take their unprepared food with them, which will be checked for proper temperatures. Then, each of the 28 teams competing will have 30 minutes for fabricating chickens (cutting up the chicken and laying it out). After that, they have one hour to prepare their dishes. The students choose the menu, and NRTC's group has selected a Greek-inspired meal.
They plan to prepare a cinnamon duck, stuffed with fig and mango chutney; followed by a main course of grilled beef with chick pea falafel and marinated summer vegetables. The dessert is a coconut custard with raspberry caramel, panna cotta and lemon gelee; and whipped labne -- Greek yogurt and cream -- with pistachio toffee.
Students in the class also have the opportunity to take part in the Family Career and Community Leaders of America competition at the state and national levels. Elizabeth serves on the State Executive Council for FCCLA, as vice president of occupational membership. and this year, a team of three students, Victoria, Stacy, and Jessica Neely will compete in the FCCLA's two-day state competition that Lunkenheimer says is "challenging, because they don't know what they will be preparing. They can't practice ahead of time."
At this competition, the three students will be handed the menu when they come in. Then they have 30 minutes to prepare, one hour to cook, and 20 minutes to clean up.
The students have high hopes and are looking forward to the competitions, and seem confident and proud of the menu they've chosen for this week's event.
And though it's no secret that "we're all very excited" about the competition, Lunkenheimer says the best thing about the program is still "its students. And the opportunities it provides them once they complete the program."
