Cocktailopskrifter, spiritus og lokale barer

Dette gymnasium uddanner eleverne til at være baristaer til at forberede dem til den virkelige verden

Dette gymnasium uddanner eleverne til at være baristaer til at forberede dem til den virkelige verden

Et gymnasium i Nashville træner teenagere i at lave kaffe til at forberede detailjob i den virkelige verden

Wikimedia Commons

Nu mangler vi kun en klasse om knusning af studielån og hvordan du laver dine selvangivelser, og vi er klar.

Hvem har brug for Pythagoras sætning og krigen i 1812, når denne gymnasium faktisk underviser i nogle virkelige nyttige ting? KIPP Academy i Nashville, Tennessee, underviser sine studerende i at lave kaffe, i Starbucks-stil til at forberede dem til college. dampmælk.

I løbet af seks weekender hjælper kurset på chartergymnasiet med at forberede eleverne på en type detailjob, de måske skal betale sig igennem college. Bongo Java, kaffebaren, hvor eleverne praktiserer, ser det som et gruppearbejdstræningsprojekt, ifølge NPR. Men KIPP Academy anerkender det som en væsentlig (hvis skræmmende) del af college prep -oplevelsen.

Jobbet betaler også. Ifølge NPR tjener de studerende op til $ 20 i timen, og med erfaringen kan de let få et job som barista for at hjælpe med at kvæle smerten ved studielånegæld, efter eksamen.

Eleverne, siger lederne af Bongo Java, gør reelle fremskridt indtil videre.


Santa Barbara Unifieds kulinariske klasser på gymnasiet

Ryan Fitch (til venstre) i Terri Ingrams madlavningskursus på Dos Pueblos High School. | Kredit: Paul Wellman

Del dette:

Hvert år bringer turister, der besøger Santa Barbara, mere end 1 milliard dollar til byens økonomi. På trods af det blomstrende turismemarked kæmper mange fødte og opvoksede julemandbarbarer for at finde deres eget job med levedygtige lønninger.

For at hjælpe med at afhjælpe det tilbyder tre gymnasier i Santa Barbara færdighedsopbygningskurser i kulinariske, gæstfriheds- og turismeindustrien. På det tidspunkt, de er færdige, er eleverne klar til enten at flytte ind i Santa Barbara City College's kulinariske og gæstfrihedsprogram, uden undervisning gennem SBCC Promise, eller de kan gå direkte i gang med at tjene penge i Santa Barbaras topindustri.

"Nogle mennesker tror, ​​at dette er en klassisk hjemmeklasse," sagde Anne Gott, kulinarisk kunstlærer ved Santa Barbara High School. ”Det er ikke hjemme ec. Vi lærer dem meget mere end at lave mad, de får professionelle færdigheder i den virkelige verden. ” For eksempel får studerende, der gennemfører programmet, en ServSafe Food Handler's certificering. "Mange af disse børn føler sig sikre på, at de kan få et job, når de får deres tilladelse," sagde Gott.

De kulinariske klasser er en af ​​18 karrierestekniske uddannelsesveje (CTE), der tilbydes i Santa Barbara Unified School -distriktet. Som en del af et større statsomfattende initiativ tilbyder Californiens gymnasier CTE-veje til studerende, der er interesseret i erhverv og karriere, der kræver certifikater eller erhvervsuddannelse, men ikke nødvendigvis universitetsuddannelser.

"Der er sket en udvikling," sagde Tiffany Carson, distriktets CTE -koordinator. ”Tidligere generationer så på teknisk uddannelse på en binær måde - studerende går enten direkte på arbejde, eller de går på college. I dag vil vi forberede eleverne på begge dele. ”

Terri Ingrams madlavningskursus på Dos Pueblos High School. 24. oktober 2019)

Det nyligt opgraderede kulinariske klasseværelse på Dos Pueblos High School afspejler, hvad eleverne sandsynligvis ville støde på i et erhvervskøkken. Terri Ingram, der underviser i kulinarisk kunst 1 og 2 på DP, modellerer sine klasser efter professionelle køkkener-hurtige og stressende.

Efter undervisning i korrekt knivhåndtering, køkkenhygiejne og generel fødevaresikkerhed begynder eleverne at lave mad. I sidste måned lærte eleverne i Ingrams Culinary Arts 1 -klasse, hvordan man laver quiche Lorraine som en del af en æggetime.

På ægte mad-service måde blev klasseværelset til organiseret kaos, da klassen på omkring 20 delte sig i fire grupper med ingredienser og et opskriftsark. De fire grupper havde cirka 40 minutter til at bage quiche og chokoladesouffléer, smage dem og vaske alle retter i en fælles vask.

"Jeg elsker det hurtige miljø," sagde DP-senior Ryan Fitch. ”Jeg planlægger at gå til SBCC -programmet for at få en kulinarisk grad, når jeg er færdiguddannet her. Denne klasse inspirerede mig. ” Fitch arbejder i øjeblikket på Old Town Coffee i Goleta, hvor han får lidt madoplevelse på jobbet, men han sagde, at madlavning til sin familie derhjemme er det, hvor han får det meste af sin erfaring. Fitch planlægger at åbne sin egen restaurant "mexicansk, amerikansk og skaldyr", efter at han er færdig med SBCC.

Mange børn i klassen sagde, at de tog det for sjov og for at lære madlavningsevner, men planlagde at gå på college for noget helt andet. Junior Tana Thananaken sagde, at han tog klassen, fordi den løber i hans blod. Hans forældre ejer også Empty Bowl på det offentlige marked samt flere andre thailandske restauranter i byen, som han håber på en dag at overtage en del af hans families forretning.

"Det er ikke så meget det hurtige tempo, der tiltrak mig til denne klasse, men mere arbejde sammen i teams," sagde Thananaken. "Jeg er ikke sikker på, om jeg vil gå til SBCC's program eller ej, men jeg ved, at jeg vil arbejde på restauranter." DP er den eneste af de tre skoler, der ikke tilbyder dobbelt tilmelding til SBCCs kulinariske program, men det vil snart ændre sig.

Ingram sørger for, at hendes elever er velafrundede og klar til alle branchens krav. De bliver undervist i korrekt borddækning, fordi "de har brug for at kende ordentlig bordskik", og mobiltelefoner er ikke tilladt, når de smager på maden, fordi "bordsamtalens kunst er tabt, og disse børn er den næste generation til at bringe den tilbage. ”

Terri Ingrams madlavningskursus på Dos Pueblos High School. 24. oktober 2019)

På San Marcos High School lægges der endnu mere vægt på generelle industristandarder. Repræsentanter, der arbejder i servicebranchen, taler med studerende om, hvordan man får et job på entry-level og arbejder sig op i højere stillinger i stedet for college. Nylige gæstetalere fra Panda Express fokuserede deres tale på cv-opbygning, førstegangssamtaler og hvad de kan forvente på servicebranchens arbejdsplads. En af talerne sagde, at hun sluttede sig til Panda Express, da hun først blev færdig på gymnasiet, og nu, 10 år senere, er i ledelsen og tjener flere penge og elsker "virksomhedskulturen."

"Vi bruger sandsynligvis omkring 50 procent af vores klassetid i lærebogen eller med gæstetalere som denne," sagde SM -kulinarelærer Donna Barker. "Nogle gange bliver eleverne overvældet over sanitetstimerne og vil begynde at lave mad, men jeg fandt ud af at have eksterne højttalere som dette virkelig får dem til at engagere sig."

Når det kommer til madlavning, lærer Barker sine elever om opfindsomhed. Nu lærer for eksempel hendes elever at nedbryde en hel kylling i kyllingepiccata, kyllingealfredo og kyllingeparmesan. "Jeg prøver at få dem til at tænke," forklarede hun, "hvor mange forskellige måder kan jeg bruge en kyllingefilet?"

Barker mener, at enhver af hendes studerende kunne gøre en karriere ved at arbejde på feriesteder og restauranter i Santa Barbara, og hun tager endda sine studerende med ud på de besøgende krydstogtskibe. "De bliver så begejstrede, når de ser køkkenerne," sagde Barker. "Det gør det virkeligt for dem."

Knap tre år gammel er Santa Barbara High Schools kulinariske vej den nyeste af de tre. S.B.s kulinariske lærer Anne Gott gennemgik SBCC -programmet og arbejdede for nylig selv i branchen, så hun ved, hvad hendes elever skal være forberedt på.

"Kaffebarindustrien er stor her," sagde Gott. "Vi fik finansiering til en kommerciel kaffemaskine, og jeg håber, at vi kan begynde at bruge den og integrere den i lektioner i dette semester, fordi det virkelig vil hjælpe disse børn med at få job med det samme." SBHS vil være den første skole, der tilbyder baristatimer som en del af sin kulinariske vej.

Gott sagde, at hun også ønsker at udvikle sine klasser for at lære eleverne mere om erhvervslivet i branchen. Ud over at lave mad og rengøre grundlæggende, vil hun have eleverne til at lære madomkostningerne, hvor meget er passende at opkræve for en ret på en restaurant, og hvordan man skaber produkter, der er så unikke, folk vil betale mere for dem.

"En del af vores distrikts mission er at forberede eleverne på en verden, der endnu ikke skal skabes," sagde CTE -koordinator Carson. "En stor del af det er at give eleverne flere muligheder, og det er det her."


Santa Barbara Unifieds kulinariske klasser på gymnasiet

Ryan Fitch (til venstre) i Terri Ingrams madlavningskursus på Dos Pueblos High School. | Kredit: Paul Wellman

Del dette:

Hvert år bringer turister, der besøger Santa Barbara, mere end 1 milliard dollar til byens økonomi. På trods af det blomstrende turismemarked kæmper mange fødte og opvoksede julemandbarbarer for at finde deres eget job med levedygtige lønninger.

For at hjælpe med at afhjælpe det tilbyder tre gymnasier i Santa Barbara færdighedsopbygningskurser i kulinariske, gæstfriheds- og turismeindustrien. På det tidspunkt, de er færdige, er eleverne klar til enten at flytte ind i Santa Barbara City College's kulinariske og gæstfrihedsprogram, uden undervisning gennem SBCC Promise, eller de kan gå direkte i gang med at tjene penge i Santa Barbaras topindustri.

"Nogle mennesker tror, ​​at dette er en klassisk hjemmeklasse," sagde Anne Gott, kulinarisk kunstlærer ved Santa Barbara High School. ”Det er ikke hjemme ec. Vi lærer dem meget mere end at lave mad, de får professionelle færdigheder i den virkelige verden. ” For eksempel får studerende, der gennemfører programmet, en ServSafe Food Handler's certificering. "Mange af disse børn føler sig sikre på, at de kan få et job, når de får deres tilladelse," sagde Gott.

De kulinariske klasser er en af ​​18 karrierestekniske uddannelsesveje (CTE), der tilbydes i Santa Barbara Unified School -distriktet. Som en del af et større statsomfattende initiativ tilbyder Californiens gymnasier CTE-veje til studerende, der er interesseret i erhverv og karriere, der kræver certifikater eller erhvervsuddannelse, men ikke nødvendigvis universitetsuddannelser.

"Der er sket en udvikling," sagde Tiffany Carson, distriktets CTE -koordinator. ”Tidligere generationer så på teknisk uddannelse på en binær måde - studerende går enten direkte på arbejde, eller de går på college. I dag vil vi forberede eleverne på begge dele. ”

Terri Ingrams madlavningskursus på Dos Pueblos High School. 24. oktober 2019)

Det nyligt opgraderede kulinariske klasseværelse på Dos Pueblos High School afspejler, hvad eleverne sandsynligvis ville støde på i et erhvervskøkken. Terri Ingram, der underviser i kulinarisk kunst 1 og 2 på DP, modellerer sine klasser efter professionelle køkkener-hurtige og stressende.

Efter undervisning i korrekt knivhåndtering, køkkenhygiejne og generel fødevaresikkerhed begynder eleverne at lave mad. I sidste måned lærte eleverne i Ingrams Culinary Arts 1 -klasse, hvordan man laver quiche Lorraine som en del af en æggetime.

På ægte mad-service måde blev klasseværelset til organiseret kaos, da klassen på omkring 20 delte sig i fire grupper med ingredienser og et opskriftsark. De fire grupper havde cirka 40 minutter til at bage quiche og chokoladesouffléer, smage dem og vaske alle retter i en fælles vask.

"Jeg elsker det hurtige miljø," sagde DP-senior Ryan Fitch. ”Jeg planlægger at gå til SBCC -programmet for at få en kulinarisk grad, når jeg er færdiguddannet her. Denne klasse inspirerede mig. ” Fitch arbejder i øjeblikket på Old Town Coffee i Goleta, hvor han får lidt madoplevelse på jobbet, men han sagde, at madlavning til sin familie derhjemme er det, hvor han får det meste af sin erfaring. Fitch planlægger at åbne sin egen restaurant "mexicansk, amerikansk og skaldyr", efter at han er færdig med SBCC.

Mange børn i klassen sagde, at de tog det for sjov og for at lære madlavningsevner, men planlagde at gå på college for noget helt andet. Junior Tana Thananaken sagde, at han tog timen, fordi den løber i hans blod. Hans forældre ejer også Empty Bowl på det offentlige marked samt flere andre thailandske restauranter i byen, som han håber på en dag at overtage en del af hans families forretning.

"Det er ikke så meget det hurtige tempo, der tiltrak mig til denne klasse, men mere arbejde sammen i teams," sagde Thananaken. "Jeg er ikke sikker på, om jeg vil gå til SBCC's program eller ej, men jeg ved, at jeg vil arbejde på restauranter." DP er den eneste af de tre skoler, der ikke tilbyder dobbelt tilmelding til SBCCs kulinariske program, men det vil snart ændre sig.

Ingram sørger for, at hendes elever er velafrundede og klar til alle branchens krav. De undervises i korrekt borddækning, fordi "de har brug for at kende ordentlig bordskik", og mobiltelefoner er ikke tilladt, når de smager på maden, fordi "bordsamtalens kunst er tabt, og disse børn er den næste generation til at bringe den tilbage. ”

Terri Ingrams madlavningskursus på Dos Pueblos High School. 24. oktober 2019)

På San Marcos High School lægges der endnu mere vægt på generelle industristandarder. Repræsentanter, der arbejder i servicebranchen, taler med studerende om, hvordan man lander et job på entry-level og arbejder sig op i højere stillinger i stedet for college. Nylige gæstetalere fra Panda Express fokuserede deres tale på cv-opbygning, førstegangssamtaler og hvad de kan forvente på servicebranchens arbejdsplads. En af talerne sagde, at hun sluttede sig til Panda Express, da hun først tog eksamen på gymnasiet, og nu, 10 år senere, er i ledelsen og tjener flere penge og elsker "virksomhedskulturen".

"Vi bruger sandsynligvis omkring 50 procent af vores klassetid i lærebogen eller med gæstetalere som denne," sagde SM -kulinarelærer Donna Barker. "Nogle gange bliver eleverne overvældet over sanitetstimerne og vil begynde at lave mad, men jeg fandt ud af at have eksterne højttalere som dette virkelig får dem til at engagere sig."

Når det kommer til madlavning, lærer Barker sine elever om opfindsomhed. Nu lærer for eksempel hendes elever at nedbryde en hel kylling i kyllingepiccata, kyllingealfredo og kyllingeparmesan. "Jeg prøver at få dem til at tænke," forklarede hun, "hvor mange forskellige måder kan jeg bruge en kyllingefilet?"

Barker mener, at enhver af hendes studerende kunne gøre en karriere ved at arbejde på feriesteder og restauranter i Santa Barbara, og hun tager endda sine studerende med ud på de besøgende krydstogtskibe. "De bliver så begejstrede, når de ser køkkenerne," sagde Barker. "Det gør det virkeligt for dem."

Knap tre år gammel er Santa Barbara High Schools kulinariske vej den nyeste af de tre. S.B.s kulinariske lærer Anne Gott gennemgik SBCC -programmet og arbejdede for nylig selv i branchen, så hun ved, hvad hendes elever skal være forberedt på.

"Kaffebarindustrien er stor her," sagde Gott. "Vi fik finansiering til en kommerciel kaffemaskine, og jeg håber, at vi kan begynde at bruge den og integrere den i lektioner i dette semester, fordi det virkelig vil hjælpe disse børn med at få job med det samme." SBHS vil være den første skole, der tilbyder baristatimer som en del af sin kulinariske vej.

Gott sagde, at hun også ønsker at udvikle sine klasser for at lære eleverne mere om erhvervslivet i branchen. Ud over at lave mad og rengøre grundlæggende, vil hun have eleverne til at lære madomkostningerne, hvor meget er passende at opkræve for en ret på en restaurant, og hvordan man skaber produkter, der er så unikke, folk vil betale mere for dem.

"En del af vores distrikts mission er at forberede eleverne på en verden, der endnu ikke skal skabes," sagde CTE -koordinator Carson. "En stor del af det er at give eleverne flere muligheder, og det er det her."


Santa Barbara Unifieds kulinariske klasser på gymnasiet

Ryan Fitch (til venstre) i Terri Ingrams madlavningskursus på Dos Pueblos High School. | Kredit: Paul Wellman

Del dette:

Hvert år bringer turister, der besøger Santa Barbara, mere end 1 milliard dollar til byens økonomi. På trods af det blomstrende turismemarked kæmper mange fødte og opvoksede julemandbarbarer for at finde deres eget job med levedygtige lønninger.

For at hjælpe med at afhjælpe det tilbyder tre gymnasier i Santa Barbara færdighedsopbygningskurser i kulinariske, gæstfriheds- og turismeindustrien. På det tidspunkt, de er færdige, er eleverne klar til enten at flytte ind i Santa Barbara City College's kulinariske og gæstfrihedsprogram, uden undervisning gennem SBCC Promise, eller de kan gå direkte i gang med at tjene penge i Santa Barbaras topindustri.

"Nogle mennesker tror, ​​at dette er en klassisk hjemmeklasse," sagde Anne Gott, kulinarisk kunstlærer ved Santa Barbara High School. ”Det er ikke hjemme ec. Vi lærer dem meget mere end at lave mad, de får professionelle færdigheder i den virkelige verden. ” For eksempel får studerende, der gennemfører programmet, en ServSafe Food Handler's certificering. "Mange af disse børn føler sig sikre på, at de kan få et job, når de får deres tilladelse," sagde Gott.

De kulinariske klasser er en af ​​18 karrierestekniske uddannelsesveje (CTE), der tilbydes i Santa Barbara Unified School -distriktet. Som en del af et større statsomfattende initiativ tilbyder Californiens gymnasier CTE-veje til studerende, der er interesseret i erhverv og karriere, der kræver certifikater eller erhvervsuddannelse, men ikke nødvendigvis universitetsuddannelser.

"Der er sket en udvikling," sagde Tiffany Carson, distriktets CTE -koordinator. ”Tidligere generationer så på teknisk uddannelse på en binær måde - studerende går enten direkte på arbejde, eller de går på college. I dag vil vi forberede eleverne på begge dele. ”

Terri Ingrams madlavningskursus på Dos Pueblos High School. 24. oktober 2019)

Det nyligt opgraderede kulinariske klasseværelse på Dos Pueblos High School afspejler, hvad eleverne sandsynligvis ville støde på i et erhvervskøkken. Terri Ingram, der underviser i kulinarisk kunst 1 og 2 på DP, modellerer sine klasser efter professionelle køkkener-hurtige og stressende.

Efter undervisning i korrekt knivhåndtering, køkkenhygiejne og generel fødevaresikkerhed begynder eleverne at lave mad. I sidste måned lærte eleverne i Ingrams Culinary Arts 1 -klasse, hvordan man laver quiche Lorraine som en del af en æggetime.

På ægte mad-service måde blev klasseværelset til organiseret kaos, da klassen på omkring 20 delte sig i fire grupper med ingredienser og et opskriftsark. De fire grupper havde cirka 40 minutter til at bage quiche og chokoladesouffléer, smage dem og vaske alle retter i en fælles vask.

"Jeg elsker det hurtige miljø," sagde DP-senior Ryan Fitch. ”Jeg planlægger at gå til SBCC -programmet for at få en kulinarisk grad, når jeg er færdiguddannet her. Denne klasse inspirerede mig. ” Fitch arbejder i øjeblikket på Old Town Coffee i Goleta, hvor han får lidt madoplevelse på jobbet, men han sagde, at madlavning til sin familie derhjemme er det sted, hvor han får det meste af sin erfaring. Fitch planlægger at åbne sin egen restaurant "mexicansk, amerikansk og skaldyr", efter at han er færdig med SBCC.

Mange børn i klassen sagde, at de tog det for sjov og for at lære madlavningsevner, men planlagde at gå på college for noget helt andet. Junior Tana Thananaken sagde, at han tog timen, fordi den løber i hans blod. Hans forældre ejer også Empty Bowl på det offentlige marked samt flere andre thailandske restauranter i byen, som han håber på en dag at overtage en del af hans families forretning.

"Det er ikke så meget det hurtige tempo, der tiltrak mig til denne klasse, men mere arbejde sammen i teams," sagde Thananaken. "Jeg er ikke sikker på, om jeg vil gå til SBCC's program eller ej, men jeg ved, at jeg vil arbejde på restauranter." DP er den eneste af de tre skoler, der ikke tilbyder dobbelt tilmelding til SBCCs kulinariske program, men det vil snart ændre sig.

Ingram sørger for, at hendes elever er velafrundede og klar til alle branchens krav. De undervises i korrekt borddækning, fordi "de har brug for at kende ordentlig bordskik", og mobiltelefoner er ikke tilladt, når de smager på maden, fordi "bordsamtalens kunst er tabt, og disse børn er den næste generation til at bringe den tilbage. ”

Terri Ingrams madlavningskursus på Dos Pueblos High School. 24. oktober 2019)

På San Marcos High School lægges der endnu mere vægt på generelle industristandarder. Repræsentanter, der arbejder i servicebranchen, taler med studerende om, hvordan man lander et job på entry-level og arbejder sig op i højere stillinger i stedet for college. Nylige gæstetalere fra Panda Express fokuserede deres tale på cv-opbygning, førstegangssamtaler og hvad de kan forvente på servicebranchens arbejdsplads. En af talerne sagde, at hun sluttede sig til Panda Express, da hun først blev færdig på gymnasiet, og nu, 10 år senere, er i ledelsen og tjener flere penge og elsker "virksomhedskulturen."

"Vi bruger sandsynligvis omkring 50 procent af vores klassetid i lærebogen eller med gæstetalere som denne," sagde SM -kulinarelærer Donna Barker. "Nogle gange bliver eleverne overvældet over sanitetstimerne og vil begynde at lave mad, men jeg fandt ud af at have eksterne højttalere som dette virkelig får dem til at engagere sig."

Når det kommer til madlavning, lærer Barker sine elever om opfindsomhed. Nu lærer for eksempel hendes elever at nedbryde en hel kylling i kyllingepiccata, kyllingealfredo og kyllingeparmesan. "Jeg prøver at få dem til at tænke," forklarede hun, "hvor mange forskellige måder kan jeg bruge en kyllingefilet?"

Barker mener, at enhver af hendes studerende kunne gøre en karriere ved at arbejde på feriesteder og restauranter i Santa Barbara, og hun tager endda sine studerende med ud på de besøgende krydstogtskibe. "De bliver så begejstrede, når de ser køkkenerne," sagde Barker. "Det gør det virkeligt for dem."

Knap tre år gammel er Santa Barbara High Schools kulinariske vej den nyeste af de tre. S.B.s kulinariske lærer Anne Gott gennemgik SBCC -programmet og arbejdede for nylig selv i branchen, så hun ved, hvad hendes elever skal være forberedt på.

"Kaffebarindustrien er stor her," sagde Gott. "Vi fik finansiering til en kommerciel kaffemaskine, og jeg håber, at vi kan begynde at bruge den og integrere den i lektioner i dette semester, fordi det virkelig vil hjælpe disse børn med at få job med det samme." SBHS vil være den første skole, der tilbyder baristatimer som en del af sin kulinariske vej.

Gott sagde, at hun også ønsker at udvikle sine klasser for at lære eleverne mere om erhvervslivet i branchen. Ud over at lave mad og rengøre grundlæggende, vil hun have eleverne til at lære madomkostningerne, hvor meget er passende at betale for en ret på en restaurant, og hvordan man skaber produkter, der er så unikke, at folk vil betale mere for dem.

"En del af vores distrikts mission er at forberede eleverne på en verden, der endnu ikke skal skabes," sagde CTE -koordinator Carson. "En stor del af det er at give eleverne flere muligheder, og det er det her."


Santa Barbara Unifieds kulinariske klasser på gymnasiet

Ryan Fitch (til venstre) i Terri Ingrams madlavningskursus på Dos Pueblos High School. | Kredit: Paul Wellman

Del dette:

Hvert år bringer turister, der besøger Santa Barbara, mere end 1 milliard dollar til byens økonomi. På trods af det blomstrende turismemarked kæmper mange fødte og opvoksede julemandbarbarer for at finde deres eget job med levedygtige lønninger.

For at hjælpe med at afhjælpe det tilbyder tre gymnasier i Santa Barbara færdighedsopbygningskurser i kulinariske, gæstfriheds- og turismeindustrien. Når de er færdiguddannede, er eleverne klar til enten at flytte ind i Santa Barbara City Colleges kulinariske og gæstfrihedsprogram, uden undervisning gennem SBCC Promise, eller de kan gå direkte i gang med at tjene penge i Santa Barbaras topindustri.

"Nogle mennesker tror, ​​at dette er en klassisk hjemmeklasse," sagde Anne Gott, kulinarisk kunstlærer ved Santa Barbara High School. ”Det er ikke hjemme ec. Vi lærer dem meget mere end at lave mad, de får professionelle færdigheder i den virkelige verden. ” For eksempel får studerende, der gennemfører programmet, en ServSafe Food Handler's certificering. "Mange af disse børn føler sig sikre på, at de kan få et job, når de får deres tilladelse," sagde Gott.

De kulinariske klasser er en af ​​18 karrierestekniske uddannelsesveje (CTE), der tilbydes i Santa Barbara Unified School -distriktet. Som en del af et større statsomfattende initiativ tilbyder Californiens gymnasier CTE-veje til studerende, der er interesseret i erhverv og karriere, der kræver certifikater eller erhvervsuddannelse, men ikke nødvendigvis universitetsuddannelser.

"Der er sket en udvikling," sagde Tiffany Carson, distriktets CTE -koordinator. ”Tidligere generationer så på teknisk uddannelse på en binær måde - studerende går enten direkte på arbejde, eller de går på college. I dag vil vi forberede eleverne på begge dele. ”

Terri Ingrams madlavningskursus på Dos Pueblos High School. 24. oktober 2019)

Det nyligt opgraderede kulinariske klasseværelse på Dos Pueblos High School afspejler, hvad eleverne sandsynligvis ville støde på i et erhvervskøkken. Terri Ingram, der underviser i kulinarisk kunst 1 og 2 på DP, modellerer sine klasser efter professionelle køkkener-hurtige og stressende.

Efter undervisning i korrekt knivhåndtering, køkkenhygiejne og generel fødevaresikkerhed begynder eleverne at lave mad. I sidste måned lærte eleverne i Ingrams Culinary Arts 1 -klasse, hvordan man laver quiche Lorraine som en del af en æggetime.

På ægte mad-service måde blev klasseværelset til organiseret kaos, da klassen på omkring 20 delte sig i fire grupper med ingredienser og et opskriftsark. De fire grupper havde cirka 40 minutter til at bage quiche og chokoladesouffléer, smage dem og vaske alle retter i en fælles vask.

"Jeg elsker det hurtige miljø," sagde DP-senior Ryan Fitch. ”Jeg planlægger at gå til SBCC -programmet for at få en kulinarisk grad, når jeg er færdiguddannet her. Denne klasse inspirerede mig. ” Fitch arbejder i øjeblikket på Old Town Coffee i Goleta, hvor han får lidt madoplevelse på jobbet, men han sagde, at madlavning til sin familie derhjemme er det sted, hvor han får det meste af sin erfaring. Fitch planlægger at åbne sin egen restaurant "mexicansk, amerikansk og skaldyr", efter at han er færdig med SBCC.

Mange børn i klassen sagde, at de tog det for sjov og for at lære madlavningsevner, men planlagde at gå på college for noget helt andet. Junior Tana Thananaken sagde, at han tog timen, fordi den løber i hans blod. Hans forældre ejer også Empty Bowl på det offentlige marked samt flere andre thailandske restauranter i byen, som han håber på en dag at overtage en del af hans families forretning.

"Det er ikke så meget det hurtige tempo, der tiltrak mig til denne klasse, men mere arbejde sammen i teams," sagde Thananaken. "Jeg er ikke sikker på, om jeg vil gå til SBCC's program eller ej, men jeg ved, at jeg vil arbejde på restauranter." DP er den eneste af de tre skoler, der ikke tilbyder dobbelt tilmelding til SBCCs kulinariske program, men det vil snart ændre sig.

Ingram sørger for, at hendes elever er velafrundede og klar til alle branchens krav. De bliver undervist i korrekt borddækning, fordi "de har brug for at kende ordentlig bordskik", og mobiltelefoner er ikke tilladt, når de smager på maden, fordi "bordsamtalens kunst er tabt, og disse børn er den næste generation til at bringe den tilbage. ”

Terri Ingrams madlavningskursus på Dos Pueblos High School. 24. oktober 2019)

På San Marcos High School lægges der endnu mere vægt på generelle industristandarder. Repræsentanter, der arbejder i servicebranchen, taler med studerende om, hvordan man får et job på startniveau og arbejder sig op i højere stillinger i stedet for college. Nylige gæstetalere fra Panda Express fokuserede deres tale på cv-opbygning, førstegangssamtaler og hvad de kan forvente på servicebranchens arbejdsplads. En af talerne sagde, at hun sluttede sig til Panda Express, da hun først tog eksamen på gymnasiet, og nu, 10 år senere, er i ledelsen og tjener flere penge og elsker "virksomhedskulturen".

"Vi bruger sandsynligvis omkring 50 procent af vores klassetid i lærebogen eller med gæstetalere som denne," sagde SM -kulinarelærer Donna Barker. "Nogle gange bliver eleverne overvældet over sanitetstimerne og vil begynde at lave mad, men jeg fandt ud af at have eksterne højttalere som dette virkelig får dem til at engagere sig."

Når det kommer til madlavning, lærer Barker sine elever om opfindsomhed. Nu lærer for eksempel hendes elever at nedbryde en hel kylling i kyllingepiccata, kyllingealfredo og kyllingeparmesan. "Jeg prøver at få dem til at tænke," forklarede hun, "hvor mange forskellige måder kan jeg bruge en kyllingefilet?"

Barker mener, at enhver af hendes studerende kunne gøre en karriere ved at arbejde på feriesteder og restauranter i Santa Barbara, og hun tager endda sine studerende med ud på de besøgende krydstogtskibe. "De bliver så begejstrede, når de ser køkkenerne," sagde Barker. "Det gør det virkeligt for dem."

Knap tre år gammel er Santa Barbara High Schools kulinariske vej den nyeste af de tre. S.B.s kulinariske lærer Anne Gott gennemgik SBCC -programmet og arbejdede for nylig selv i branchen, så hun ved, hvad hendes elever skal være forberedt på.

"Kaffebarindustrien er stor her," sagde Gott. "Vi fik finansiering til en kommerciel kaffemaskine, og jeg håber, at vi kan begynde at bruge den og integrere den i lektioner i dette semester, fordi det virkelig vil hjælpe disse børn med at få job med det samme." SBHS vil være den første skole, der tilbyder baristatimer som en del af sin kulinariske vej.

Gott sagde, at hun også ønsker at udvikle sine klasser for at lære eleverne mere om erhvervslivet i branchen. Ud over at lave mad og rengøre grundlæggende, vil hun have eleverne til at lære madomkostningerne, hvor meget er passende at opkræve for en ret på en restaurant, og hvordan man skaber produkter, der er så unikke, folk vil betale mere for dem.

"En del af vores distrikts mission er at forberede eleverne på en verden, der endnu ikke skal skabes," sagde CTE -koordinator Carson. "En stor del af det er at give eleverne flere muligheder, og det er det her."


Santa Barbara Unifieds kulinariske klasser på gymnasiet

Ryan Fitch (til venstre) i Terri Ingrams madlavningskursus på Dos Pueblos High School. | Kredit: Paul Wellman

Del dette:

Hvert år bringer turister, der besøger Santa Barbara, mere end 1 milliard dollar til byens økonomi. På trods af det blomstrende turismemarked kæmper mange fødte og opvoksede julemandbarbarer for at finde deres eget job med levedygtige lønninger.

For at hjælpe med at afhjælpe det tilbyder tre gymnasier i Santa Barbara færdighedsopbygningskurser i kulinariske, gæstfriheds- og turismeindustrien. 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

Del dette:

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

Del dette:

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

Del dette:

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

Del dette:

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

Del dette:

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.

"En del af vores distrikts mission er at forberede eleverne på en verden, der endnu ikke skal skabes," sagde CTE -koordinator Carson. "En stor del af det er at give eleverne flere muligheder, og det er det her."


Se videoen: Intro til nye elever HHX (September 2021).