Searching
THE PROGRAM
Culinary BootCamp WSC version launched 2013 by 10_Etech LLC in conjunction with West Sonoma County Union High School District.
Culinary/Hospitality BootCamp WSC hands-on
2016 - 2017
- 1st. Stage Course Objective
Prepare entry level workers for the realistic conditions encountered in a commercial foodservice operation.
Those that participate receive a California Food Handlers Certificate. Which allows them to work in a commercial kitchen. They also receive 27 hours of hands-on training in a working kitchen. With focus on developing the necessary set of skills for entry level culinary/ hospitality field:
- Dishwashing Station
- Sanitation
- Safe Food Handling
- Food Preparation and Holding
- Cookery
- Food Cost
- Hospitality
- 2nd. Stage Course Objective
Provide advanced training for 1st. Stage students. As well as a limited number of new recruits that will be trained concurrently with the advanced cadets.
Focus of this stage is on set-up and operation of a foodservice conducted in a commercial kitchen. The sessions will be covering all the details of planning, set-up and execution of various types of foodservice. Advanced levels of cookery and food handling will be explored. Front of the House Hospitality training will be implemented. The skills developed during this stage will enable the participants to focus on specific types of work and positions available in the Hospitality/Culinary field.
Focus of this stage is on set-up and operation of a foodservice conducted in a commercial kitchen. The sessions will be covering all the details of planning, set-up and execution of various types of foodservice. Advanced levels of cookery and food handling will be explored. Front of the House Hospitality training will be implemented. The skills developed during this stage will enable the participants to focus on specific types of work and positions available in the Hospitality/Culinary field.
- 3rd. Stage Course Objective
Set-Up and Operation of a weekly food production making a food product offering for local businesses and organizations. The funds generated will pay for the Food Handlers Certification for each Cadet and the continuation of Culinary BootCamp.
The Concept of Family Meal for the Crew is introduced. A free meal made by the members of the crew for the crew to have together like a Family. Enough food for up to a dozen crew members, plus any additional guests who maybe observing the training, must be produced in a timely manner. It is way to prove ones cooking skills as well as test new dishes and flavors. The Cadets are able to learn how to feed themselves as well as train for a job through the Family Meal concept.
Provide advanced training for Cadets that have acquired a job in the commercial kitchen. Specific focus handling and knife skills is provided enabling the Cadet to enhance job performance.
Food Cost and Budget for Feeding Oneself on a Production Level. Research and Development for Cottage Foods Operations. A basic business structure.
Fundraising food offerings. Foods are made on a professional level for student groups and organizations for their fundrasing needs.
Culinary/Hospitality BootCamp WSC hands-on
2016
- 1st. Stage Course Objective
Prepare entry level workers for the realistic conditions encountered in a commercial foodservice operation.
Those that participate receive a California Food Handlers Certificate. Which allows them to work in a commercial kitchen. They also receive 27 hours of hands-on training in a working kitchen. With focus on developing the necessary set of skills for entry level culinary/ hospitality field:
- Dishwashing Station
- Sanitation
- Safe Food Handling
- Food Preparation and Holding
- Cookery
- Food Cost
- Hospitality
- 2nd. Stage Course Objective
Provide advanced training for 1st. Stage students. As well as a limited number of new recruits that will be trained concurrently with the advanced cadets.
Focus of this stage is on set-up and operation of a foodservice conducted in a commercial kitchen. The sessions will be covering all the details of planning, set-up and execution of various types of foodservice. Advanced levels of cookery and food handling will be explored. Front of the House Hospitality training will be implemented. The skills developed during this stage will enable the participants to focus on specific types of work and positions available in the Hospitality/Culinary field.
Focus of this stage is on set-up and operation of a foodservice conducted in a commercial kitchen. The sessions will be covering all the details of planning, set-up and execution of various types of foodservice. Advanced levels of cookery and food handling will be explored. Front of the House Hospitality training will be implemented. The skills developed during this stage will enable the participants to focus on specific types of work and positions available in the Hospitality/Culinary field.
- 3rd. Stage Course Objective
Set-Up and Operation of a weekly food production making a food product offering for local businesses and organizations. The funds generated will pay for the Food Handlers Certification for each Cadet and the continuation of Culinary BootCamp.
The Concept of Family Meal for the Crew is introduced. A free meal made by the members of the crew for the crew to have together like a Family. Enough food for up to a dozen crew members, plus any additional guests who maybe observing the training, must be produced in a timely manner. It is way to prove ones cooking skills as well as test new dishes and flavors. The Cadets are able to learn how to feed themselves as well as train for a job through the Family Meal concept.
Provide advanced training for Cadets that have acquired a job in the commercial kitchen. Specific focus handling and knife skills is provided enabling the Cadet to enhance job performance.
Food Cost and Budget for Feeding Oneself on a Production Level. Research and Development for Cottage Foods Operations. A basic business structure.
Culinary/Hospitality BootCamp WSC hands-on
2015 - 2016
- 1st. Stage Course Objective
Prepare entry level workers for the realistic conditions encountered in a commercial foodservice operation.
Those that participate receive a California Food Handlers Certificate. Which allows them to work in a commercial kitchen. They also receive 27 hours of hands-on training in a working kitchen. With focus on developing the necessary set of skills for entry level culinary/ hospitality field:
- Dishwashing Station
- Sanitation
- Safe Food Handling
- Food Preparation and Holding
- Cookery
- Food Cost
- Hospitality
- 2nd. Stage Course Objective
Provide advanced training for 1st. Stage students. As well as a limited number of new recruits that will be trained concurrently with the advanced cadets.
Focus of this stage is on set-up and operation of a foodservice conducted in a commercial kitchen. The sessions will be covering all the details of planning, set-up and execution of various types of foodservice. Advanced levels of cookery and food handling will be explored. Front of the House Hospitality training will be implemented. The skills developed during this stage will enable the participants to focus on specific types of work and positions available in the Hospitality/Culinary field.
Focus of this stage is on set-up and operation of a foodservice conducted in a commercial kitchen. The sessions will be covering all the details of planning, set-up and execution of various types of foodservice. Advanced levels of cookery and food handling will be explored. Front of the House Hospitality training will be implemented. The skills developed during this stage will enable the participants to focus on specific types of work and positions available in the Hospitality/Culinary field.
- 3rd. Stage Course Objective
Set-Up and Operation of a weekly food production making a food product offering for local businesses and organizations. The funds generated will pay for the Food Handlers Certification for each Cadet and the continuation of Culinary BootCamp.
The Concept of Family Meal for the Crew is introduced. A free meal made by the members of the crew for the crew to have together like a Family. Enough food for up to a dozen crew members, plus any additional guests who maybe observing the training, must be produced in a timely manner. It is way to prove ones cooking skills as well as test new dishes and flavors. The Cadets are able to learn how to feed themselves as well as train for a job through the Family Meal concept.
Provide advanced training for Cadets that have acquired a job in the commercial kitchen. Specific focus handling and knife skills is provided enabling the Cadet to enhance job performance.
Culinary/Hospitality BootCamp WSC hands-on
2015
- 1st. Stage Course Objective
Prepare entry level workers for the realistic conditions encountered in a commercial foodservice operation.
Those that participate receive a California Food Handlers Certificate. Which allows them to work in a commercial kitchen. They also receive 27 hours of hands-on training in a working kitchen. With focus on developing the necessary set of skills for entry level culinary/ hospitality field:
- Dishwashing Station
- Sanitation
- Safe Food Handling
- Food Preparation and Holding
- Cookery
- Food Cost
- Hospitality
- 2nd. Stage Course Objective
Provide advanced training for 1st. Stage students. As well as a limited number of new recruits that will be trained concurrently with the advanced cadets.
Focus of this stage is on set-up and operation of a foodservice conducted in a commercial kitchen. The sessions will be covering all the details of planning, set-up and execution of various types of foodservice. Advanced levels of cookery and food handling will be explored. Front of the House Hospitality training will be implemented. The skills developed during this stage will enable the participants to focus on specific types of work and positions available in the Hospitality/Culinary field.
Focus of this stage is on set-up and operation of a foodservice conducted in a commercial kitchen. The sessions will be covering all the details of planning, set-up and execution of various types of foodservice. Advanced levels of cookery and food handling will be explored. Front of the House Hospitality training will be implemented. The skills developed during this stage will enable the participants to focus on specific types of work and positions available in the Hospitality/Culinary field.
- 3rd. Stage Course Objective
Set-Up and Operation of a regularly scheduled foodservice event open to the youth and community conducted by the crew members of the Culinary BootCamp. The proceeds from each event go to funding the continuation of the foodservice event.
Develop a food product which can be produced and packaged by the advanced cadets on a routine bases. Which can go to funding the new cadets Food Handler Cards.
Culinary/Hospitality BootCamp WSC hands-on
2013 - 2014
- 1st. Stage Course Objective
Prepare entry level workers for the realistic conditions encountered in a commercial foodservice operation.
Those that participate receive a California Food Handlers Certificate. Which allows them to work in a commercial kitchen. They also receive 27 hours of hands-on training in a working kitchen. With focus on developing the necessary set of skills for entry level culinary/ hospitality field:
- Dishwashing Station
- Sanitation
- Safe Food Handling
- Food Preparation and Holding
- Cookery
- POS
- Hospitality
- 2nd. Stage Course Objective
Provide advanced training for 1st. Stage students. As well as a limited number of new recruits that will be trained concurrently with the advanced cadets.
Focus of this stage is on set-up and operation of a foodservice conducted in a commercial kitchen. The sessions will be covering all the details of planning, set-up and execution of various types of foodservice. Advanced levels of cookery and food handling will be explored. Front of the House Hospitality training will be implemented. The skills developed during this stage will enable the participants to focus on specific types of work and positions available in the Hospitality/Culinary field.
Focus of this stage is on set-up and operation of a foodservice conducted in a commercial kitchen. The sessions will be covering all the details of planning, set-up and execution of various types of foodservice. Advanced levels of cookery and food handling will be explored. Front of the House Hospitality training will be implemented. The skills developed during this stage will enable the participants to focus on specific types of work and positions available in the Hospitality/Culinary field.
- 3rd. Stage Course Objective
Set-Up and Operation of a regularly scheduled foodservice event open to the youth and community conducted by the crew members of the Culinary BootCamp. The proceeds from each event go to funding the continuation of the foodservice event.
The Cadets proved themselves in the field by providing the foodservice for a number of events for the community.
- Gravenstein Lions Club Chamber Mixer. Appetizers for 50 plus attendees. November 17, 2016.
- Gravenstein Lions Club BIG 40th Anniversary Celebration. Open Dessert Table Service for 100 attendees. April 13, 2016.
- Sebastopol Community presentation at Analy High School. Operation 1-4-1 presents an evening with Calvin Terrell. Dinner buffet for up to 300 attendees. March 3, 2016.
- Sebastopol Chamber of Commerce Community Awards. Open Dessert Table Service for 250 attendees. February 11, 2016.
- City of Sebastopol City Awards Luncheon. Select menu for 50 plus attendees. July 23, 2015.
- City of Sebastopol City Workers Luncheon. Select menu for 45 plus attendees. March 18, 2015.
- The Cadets will provide a Dessert service for 200 attendees for the Sebastopol Chamber of Commerce Community Awards on February 12, 2015.
- City of Sebastopol City Workers Holiday Luncheon. Select menu for 50 plus attendees. December 18, 2014.
- West Sonoma County Union High School District Staff Luncheon. A select menu for 130 staff members. November 10, 2014.
- The Sonoma County Mayors and Councilmembers Assoc. Dinner. A full sit down dinner service for 50. August 14, 2014.
- Sebastopol Area Community Alliance Meeting. A dessert and coffee service for 200 attendees. August 12, 2014.
There were specific objectives with a final goal listed in detail below.
- Spring 2016, the expansion of "Feeding Oneself", Furthering the evolvement of life skills needed to care for oneself.
- Summer 2015 launching of Chocolate Chip Cookie Cakes. The funds generated from the chocolate chip cookie cakes pays for the California Food Handlers Certification for each Cadet. The State requires Food Handler Certification in order to train and work in a commercial operation.
- As of winter 2014 all the objectives were met and the long range goal of setting up a foodservice for the student (offering $1.00 food items) was reached.
- All of the Cadets that sought employment were able to get a job. A 100% success rate.