Program of the Week - Culinary Arts 11/2-11/8/2020
MVCTC Program of the Week is Culinary Arts! The Culinary Arts students learn to operate an on-site restaurant with an ever-changing, full-service menu. Students gain knowledge of necessary food preparation skills, nutrition, terminology, knife skills, safety and sanitation in the kitchen, the service of quality food, menu planning, food purchasing, inventory control, and much more. Those students furthering their education are encouraged to attend universities that offer Culinary Arts, Baking & Pastry Arts, Hospitality Management, or Nutrition. http://www.mvctc.com/future-students/programs/ca
Hear from Program of the Week - Culinary Arts senior, Shyanne Abner (Eaton) https://www.ctctube.com/videos.php?watch=5715
In the Culinary Arts Program, students learn about Purchasing, Cost Control, Menu Planning, Introduction to the Hospitality Industry, Hospitality Marketing, Business Management and Economics, Dining Room Operations and Sales, Food Preparation, Safety and Sanitation, Baking, Pastries, and Desserts. https://youtu.be/PvupfZNNMBI
Culinary Arts, where are they now Class of 2019 data!
(Information based upon 2019 graduates and data collected through student responses from a 1-year follow-up. College Courses and Certifications collected from 2018-2019 data.)
In the Culinary Arts Program at MVCTC, students have the opportunity to earn industry certification from ServSafe! https://www.servsafe.com/
Culinary Arts students participate in the Career Technical Student Organization (CTSO) FCCLA.
From the FCCLA Website - "Family, Career and Community Leaders of America (FCCLA) is a national Career and Technical Student Organization (CTSO) for young men and women in Family and Consumer Sciences (FCS) education in public and private school through grade 12. FCCLA offers intra-curricular resources and opportunities for students to pursue careers that support families. Since 1945, FCCLA members have been making a difference in their families, careers, and communities by addressing important personal, work, and societal issues through Family and Consumer Sciences education.
Today, more than 182,000 members from 5,253 chapters are active in a network of associations in 48 states, including Puerto Rico and the Virgin Islands. The work of FCCLA helps students and teachers focus on a variety of youth concerns, including parenting, family relationships, substance abuse, peer pressure, sustainability, nutrition and fitness, teen violence, and career preparation in four specific Career Pathways. Involvement in FCCLA offers members the opportunity to expand their leadership potential and develop skills for life—planning, goal setting, problem-solving, decision making, and interpersonal
Meet junior instructor, Chef Cortney Bergbigler!
Meet Senior Culinary Arts Instructor, Chef Liz Gratton
Liz started her career in the MVCTC Advanced Placement program as a Culinary Arts student working her senior year in a corporate restaurant, O'Charley's. After MVCTC, Liz went to Johnson & Wales University and completed her Advanced Standing Associates of Science in Culinary Arts Degree and then earned her Bachelors of Business in Hospitality Management at The Ohio State University. She also completed the Career Technical Licensure Program at Wright State University.
Liz worked her way through college she became a chef at the Vanderbilt Hall Hotel in Newport, Rhode Island. She then spent her internship through Johnson & Wales University at the Wentworth Golf Club in Virginia Waters, England. Liz has always loved to travel and experience cuisines in new places. She absorbs as much of the local culture as she can. She was offered a chef position to stay on in England after she finished school but chose to return to Ohio for her family. She worked her way through college again at a privately owned brewery and restaurant in downtown Columbus, the Elevator Brewery. She also worked at The Ohio State University as a building manager for the student union. Liz completed her internship through OSU at the Courtyard by Marriott in Springfield and after her internship was complete, she was offered a full-time position.
A rare opportunity to work at a restaurant that specializes in allergies and dietary restrictions came along, and with Liz's personal food allergies and interest in what causes them, she took the job at Olive, an Urban Dive. Her time there was well spent researching allergens, dietary restrictions, learning about farm to table and actually assisting in the creation and upkeep of the two-acre farm that fed the restaurant year-round.
Liz shared the following about her MVCTC education, "My MVCTC education and experiences created the foundation that I have built my career on. Thanks to my MVCTC instructor's dedication and passion, I was able to pursue an advanced pace culinary degree, travel to England, and work in any establishment I choose."
#Tradition #Opportunities #Success
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