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Esta escola está treinando alunos para serem baristas a fim de prepará-los para o mundo real

Esta escola está treinando alunos para serem baristas a fim de prepará-los para o mundo real

Uma escola de segundo grau em Nashville está treinando adolescentes como fazer café para se preparar para empregos no varejo no mundo real

Wikimedia Commons

Agora tudo o que precisamos é de uma aula sobre esmagamento de empréstimos estudantis e como fazer suas declarações de impostos, e estará tudo pronto.

Quem precisa do Teorema de Pitágoras e da Guerra de 1812 quando esta escola está na verdade ensinando algumas coisas realmente úteis? A KIPP Academy em Nashville, Tennessee, está ensinando seus alunos a fazer café, no estilo Starbucks, para prepará-los para a faculdade. Isso mesmo: além do material do curso normal, os adolescentes aprenderão como moer grãos corretamente, fazer café expresso e leite a vapor.

Ao longo de seis fins de semana, o curso oferecido na escola charter ajuda a preparar os alunos para um tipo de trabalho no varejo que eles podem ter de pagar pela faculdade. Bongo Java, a cafeteria onde os alunos praticam, vê-a como um projeto de treinamento de trabalho em grupo, de acordo com NPR. Mas a KIPP Academy reconhece isso como uma parte essencial (embora assustadora) da experiência de preparação para a faculdade.

O trabalho também compensa. De acordo com a NPR, os alunos ganham até US $ 20 por hora e, com a experiência, podem facilmente conseguir um emprego como barista para ajudar a abafar a dor da dívida do empréstimo estudantil na pós-graduação.

Os alunos, dizem os chefes da Bongo Java, estão fazendo um progresso real até agora.


Aulas de culinária do colégio Santa Bárbara Unified

Ryan Fitch (à esquerda) na aula de culinária de Terri Ingram & # 039s na Dos Pueblos High School. | Crédito: Paul Wellman

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Todos os anos, os turistas que visitam Santa Bárbara trazem mais de US $ 1 bilhão para a economia da cidade. No entanto, apesar do próspero mercado de turismo, muitos Santa Barbarans nascidos e criados lutam para encontrar empregos próprios com salários dignos.

Para ajudar a remediar isso, três escolas de segundo grau de Santa Bárbara oferecem cursos de capacitação nas indústrias de culinária, hotelaria e turismo. No momento da graduação, os alunos estão prontos para entrar no programa de culinária e hospitalidade do Santa Barbara City College, sem taxas de matrícula através da Promessa SBCC, ou podem ir direto para ganhar dinheiro no setor de ponta de Santa Bárbara.

“Algumas pessoas pensam que esta é uma aula de economia doméstica da velha escola”, disse Anne Gott, a professora de artes culinárias da Santa Barbara High School. “Não é a economia doméstica. Ensinamos a eles muito mais do que cozinhar, eles adquirem habilidades profissionais do mundo real. ” Por exemplo, os alunos que concluem o programa obtêm uma certificação da ServSafe Food Handler. “Muitas dessas crianças se sentem confiantes de que podem conseguir um emprego assim que obtiverem a licença”, disse Gott.

As aulas de culinária são um dos 18 cursos de educação técnica profissional (CTE) oferecidos no distrito escolar unificado de Santa Bárbara. Como parte de uma iniciativa maior em todo o estado, as escolas de segundo grau da Califórnia estão oferecendo caminhos CTE para alunos interessados ​​em negócios e carreiras que exijam certificados ou treinamento vocacional, mas não necessariamente diplomas universitários.

“Houve uma evolução”, disse Tiffany Carson, coordenadora CTE do distrito. “As gerações anteriores viam a educação técnica de uma forma binária - os alunos vão direto para o trabalho ou vão para a faculdade. Hoje, queremos preparar os alunos para ambos. ”

Terri Ingram & # 8217s aula de culinária na Dos Pueblos High School. 24 de outubro de 2019)

A sala de aula de culinária recentemente atualizada na Dos Pueblos High School reflete o que os alunos provavelmente encontrariam em uma cozinha comercial. Terri Ingram, que ensina Artes Culinárias 1 e 2 na DP, modela suas aulas segundo cozinhas profissionais - aceleradas e estressantes.

Depois das aulas sobre o manuseio adequado das facas, higiene da cozinha e segurança geral dos alimentos, os alunos começam a cozinhar. No mês passado, os alunos da aula de Culinary Arts 1 da Ingram estavam aprendendo a fazer quiche Lorraine como parte de uma aula de ovo.

No verdadeiro estilo de serviço de alimentação, a sala de aula se transformou em um caos organizado quando a classe de cerca de 20 alunos se dividiu em quatro grupos com ingredientes e uma folha de receitas. Os quatro grupos tiveram cerca de 40 minutos para assar as quiches e suflês de chocolate, prová-los e lavar todos os pratos em uma pia compartilhada.

“Eu amo o ambiente de ritmo acelerado”, disse o DP sênior Ryan Fitch. “Estou pensando em ir para o programa SBCC para obter um diploma de culinária quando me formar aqui. Esta aula me inspirou. ” Fitch atualmente trabalha no Old Town Coffee em Goleta, onde consegue alguma experiência de cozinha no trabalho, mas ele disse que cozinhar para sua família em casa é onde ele obtém a maior parte de sua experiência. Fitch planeja abrir seu próprio restaurante “mexicano, americano e de frutos do mar” depois de se formar na SBCC.

Muitas crianças na sala de aula disseram que o estavam levando para se divertir e aprender habilidades culinárias, mas planejavam ir para a faculdade para fazer algo totalmente diferente. Junior Tana Thananaken disse que fez a aula porque corre em seu sangue. Seus pais são proprietários do Empty Bowl no Public Market, bem como de vários outros restaurantes tailandeses na cidade, ele espera um dia assumir parte dos negócios de sua família.

“Não é tanto o ritmo acelerado que me atraiu para esta aula, mas mais o trabalho em equipe”, disse Thananaken. “Não tenho certeza se irei para o programa de SBCC ou não, mas sei que quero trabalhar em restaurantes.” DP é a única das três escolas que não oferece matrícula dupla no programa de culinária do SBCC, mas isso mudará em breve.

Ingram garante que seus alunos estejam bem preparados e prontos para todas as demandas da indústria. Eles aprendem a colocar a mesa de maneira adequada porque “precisam saber boas maneiras à mesa”, e os telefones celulares não são permitidos para degustar a comida porque “a arte da conversa à mesa se perdeu e essas crianças são a próxima geração a trazê-la de volta. ”

Terri Ingram & # 8217s aula de culinária na Dos Pueblos High School. 24 de outubro de 2019)

Na San Marcos High School, ainda mais ênfase é colocada nos padrões gerais da indústria. Representantes que trabalham no setor de serviços conversam com os alunos sobre como conseguir um emprego inicial e subir para cargos mais altos no lugar da faculdade. Os palestrantes convidados recentes do Panda Express focaram sua palestra na construção de currículos, entrevistas pela primeira vez e o que esperar no local de trabalho da indústria de serviços. Um dos palestrantes disse que ela ingressou na Panda Express quando se formou no ensino médio e agora, 10 anos depois, está na gestão ganhando mais dinheiro e ama a “cultura da empresa”.

“Provavelmente gastamos cerca de 50 por cento do nosso tempo de aula no livro ou com palestrantes convidados como este”, disse a professora de culinária da SM, Donna Barker. “Às vezes, os alunos ficam sobrecarregados com as aulas de higiene e querem ir direto para a cozinha, mas descobri que ter palestrantes externos como este realmente os deixa engajados.”

Quando se trata de cozinhar, Barker ensina seus alunos sobre desenvoltura. Agora, por exemplo, seus alunos estão aprendendo a quebrar um frango inteiro em piccata de frango, frango alfredo e frango à parmesão. “Tento fazê-los pensar”, explicou ela, “de quantas maneiras diferentes posso usar um filé de frango?”

Barker acredita que qualquer um de seus alunos poderia fazer carreira trabalhando em resorts e restaurantes em Santa Bárbara, e ela até leva seus alunos em navios de cruzeiro. “Eles ficam muito animados quando veem as cozinhas”, disse Barker. “Torna-se real para eles.”

Com apenas três anos de idade, a trajetória culinária da Santa Barbara High School é a mais nova das três. A professora de culinária de S.B., Anne Gott, passou pelo programa SBCC e recentemente trabalhou na indústria, então ela sabe para o que seus alunos precisam estar preparados.

“A indústria de cafeterias é grande aqui”, disse Gott. “Conseguimos financiamento para uma máquina de café comercial e espero que possamos começar a usá-la e incorporá-la nas aulas neste semestre, porque realmente ajudará essas crianças a conseguirem empregos imediatamente”. SBHS será a primeira escola a oferecer aulas de barista como parte de sua rota culinária.

Gott disse que também deseja desenvolver suas aulas para ensinar aos alunos mais sobre o lado comercial da indústria. Além de cozinhar e limpar os fundamentos, ela quer que os alunos aprendam o custo dos alimentos, quanto é apropriado cobrar por um prato em um restaurante e como criar produtos tão exclusivos que as pessoas paguem mais por eles.

“Parte da missão do nosso distrito é preparar os alunos para um mundo ainda a ser criado”, disse o coordenador do CTE, Carson. “Uma grande parte disso é dar aos alunos mais opções, e é isso.”


Aulas de culinária do colégio Santa Bárbara Unified

Ryan Fitch (à esquerda) na aula de culinária de Terri Ingram & # 039s na Dos Pueblos High School. | Crédito: Paul Wellman

Compartilhar isso:

Todos os anos, os turistas que visitam Santa Bárbara trazem mais de US $ 1 bilhão para a economia da cidade. No entanto, apesar do próspero mercado de turismo, muitos Santa Barbarans nascidos e criados lutam para encontrar empregos próprios com salários dignos.

Para ajudar a remediar isso, três escolas de segundo grau de Santa Bárbara oferecem cursos de capacitação nas indústrias de culinária, hotelaria e turismo. No momento da graduação, os alunos estão prontos para entrar no programa de culinária e hospitalidade da Santa Barbara City College, sem taxas de matrícula através da Promessa SBCC, ou podem ir direto para ganhar dinheiro na indústria de ponta de Santa Bárbara.

“Algumas pessoas pensam que esta é uma aula de economia doméstica da velha escola”, disse Anne Gott, a professora de artes culinárias da Santa Barbara High School. “Não é o ambiente doméstico. Ensinamos a eles muito mais do que cozinhar, eles adquirem habilidades profissionais do mundo real. ” Por exemplo, os alunos que concluem o programa obtêm uma certificação da ServSafe Food Handler. “Muitas dessas crianças se sentem confiantes de que podem conseguir um emprego assim que obtiverem a licença”, disse Gott.

As aulas de culinária são um dos 18 cursos de educação técnica profissional (CTE) oferecidos no distrito escolar unificado de Santa Bárbara. Como parte de uma iniciativa maior em todo o estado, as escolas de segundo grau da Califórnia estão oferecendo caminhos CTE para alunos interessados ​​em negócios e carreiras que exijam certificados ou treinamento vocacional, mas não necessariamente diplomas universitários.

“Houve uma evolução”, disse Tiffany Carson, coordenadora CTE do distrito. “As gerações anteriores viam a educação técnica de uma forma binária - os alunos vão direto para o trabalho ou vão para a faculdade. Hoje, queremos preparar os alunos para ambos. ”

Terri Ingram & # 8217s aula de culinária na Dos Pueblos High School. 24 de outubro de 2019)

A sala de aula de culinária recentemente atualizada na Dos Pueblos High School reflete o que os alunos provavelmente encontrariam em uma cozinha comercial. Terri Ingram, que ensina Artes Culinárias 1 e 2 na DP, modela suas aulas segundo cozinhas profissionais - aceleradas e estressantes.

Depois das aulas sobre o manuseio adequado das facas, higiene da cozinha e segurança geral dos alimentos, os alunos começam a cozinhar. No mês passado, os alunos da aula de Culinary Arts 1 da Ingram estavam aprendendo a fazer quiche Lorraine como parte de uma aula de ovo.

No verdadeiro estilo de serviço de alimentação, a sala de aula se transformou em um caos organizado quando a classe de cerca de 20 alunos se dividiu em quatro grupos com ingredientes e uma folha de receitas. Os quatro grupos tiveram cerca de 40 minutos para assar as quiches e suflês de chocolate, prová-los e lavar todos os pratos em uma pia compartilhada.

“Eu amo o ambiente de ritmo acelerado”, disse o DP sênior Ryan Fitch. “Estou pensando em ir para o programa SBCC para obter um diploma de culinária quando me formar aqui. Esta aula me inspirou. ” Fitch atualmente trabalha no Old Town Coffee em Goleta, onde consegue alguma experiência de cozinha no trabalho, mas ele disse que cozinhar para sua família em casa é onde ele obtém a maior parte de sua experiência. Fitch planeja abrir seu próprio restaurante “mexicano, americano e de frutos do mar” depois de se formar na SBCC.

Muitas crianças na classe disseram que o estavam levando para se divertir e aprender habilidades culinárias, mas planejavam ir para a faculdade para fazer algo totalmente diferente. Junior Tana Thananaken disse que fez o curso porque corre em seu sangue. Seus pais são proprietários do Empty Bowl no Public Market, bem como de vários outros restaurantes tailandeses na cidade, ele espera um dia assumir parte dos negócios de sua família.

“Não é tanto o ritmo acelerado que me atraiu para esta aula, mas mais o trabalho em equipe”, disse Thananaken. “Não tenho certeza se irei para o programa de SBCC ou não, mas sei que quero trabalhar em restaurantes.” DP é a única das três escolas que não oferece matrícula dupla no programa de culinária do SBCC, mas isso mudará em breve.

Ingram garante que seus alunos estejam bem preparados e prontos para todas as demandas da indústria. Eles são ensinados a colocar a mesa de maneira adequada porque “precisam saber boas maneiras à mesa”, e telefones celulares não são permitidos durante a degustação da comida porque “a arte de conversar à mesa se perdeu e essas crianças são a próxima geração a trazê-la de volta. ”

Terri Ingram & # 8217s aula de culinária na Dos Pueblos High School. 24 de outubro de 2019)

Na San Marcos High School, ainda mais ênfase é colocada nos padrões gerais da indústria. Representantes que trabalham no setor de serviços conversam com os alunos sobre como conseguir um emprego inicial e subir para cargos mais altos no lugar da faculdade. Os palestrantes convidados recentes do Panda Express focaram sua palestra na construção de currículos, entrevistas pela primeira vez e o que esperar no local de trabalho da indústria de serviços. Um dos palestrantes disse que ela ingressou na Panda Express quando se formou no ensino médio e agora, 10 anos depois, está na gestão ganhando mais dinheiro e ama a “cultura da empresa”.

“Provavelmente gastamos cerca de 50 por cento do nosso tempo de aula no livro ou com palestrantes convidados como este”, disse a professora de culinária da SM, Donna Barker. “Às vezes, os alunos ficam sobrecarregados com as aulas de higiene e querem ir direto para a cozinha, mas descobri que ter palestrantes externos como este realmente os deixa engajados.”

Quando se trata de cozinhar, Barker ensina seus alunos sobre desenvoltura. Agora, por exemplo, seus alunos estão aprendendo a quebrar um frango inteiro em piccata de frango, frango alfredo e frango à parmesão. “Tento fazê-los pensar”, explicou ela, “de quantas maneiras diferentes posso usar um filé de frango?”

Barker acredita que qualquer um de seus alunos poderia fazer carreira trabalhando em resorts e restaurantes em Santa Bárbara, e ela até leva seus alunos em navios de cruzeiro. “Eles ficam muito animados quando veem as cozinhas”, disse Barker. “Torna-se real para eles.”

Com apenas três anos de idade, a trajetória culinária da Santa Barbara High School é a mais nova das três. A professora de culinária de S.B., Anne Gott, passou pelo programa SBCC e recentemente trabalhou na indústria, então ela sabe para o que seus alunos precisam estar preparados.

“A indústria de cafeterias é grande aqui”, disse Gott. “Conseguimos financiamento para uma máquina de café comercial e espero que possamos começar a usá-la e incorporá-la nas aulas neste semestre, porque realmente ajudará essas crianças a conseguirem empregos imediatamente”. SBHS será a primeira escola a oferecer aulas de barista como parte de sua rota culinária.

Gott disse que também deseja desenvolver suas aulas para ensinar aos alunos mais sobre o lado comercial da indústria. Além de cozinhar e limpar os fundamentos, ela quer que os alunos aprendam o custo da comida, quanto é apropriado cobrar por um prato em um restaurante e como criar produtos tão únicos que as pessoas paguem mais por eles.

“Parte da missão do nosso distrito é preparar os alunos para um mundo ainda a ser criado”, disse o coordenador do CTE, Carson. “Uma grande parte disso é dar aos alunos mais opções, e é isso.”


Aulas de culinária do colégio Santa Bárbara Unified

Ryan Fitch (à esquerda) na aula de culinária de Terri Ingram & # 039s na Dos Pueblos High School. | Crédito: Paul Wellman

Compartilhar isso:

Todos os anos, os turistas que visitam Santa Bárbara trazem mais de US $ 1 bilhão para a economia da cidade. No entanto, apesar do próspero mercado de turismo, muitos Santa Barbarans nascidos e criados lutam para encontrar empregos próprios com salários dignos.

Para ajudar a remediar isso, três escolas de segundo grau de Santa Bárbara oferecem cursos de capacitação nas indústrias de culinária, hotelaria e turismo. No momento da graduação, os alunos estão prontos para entrar no programa de culinária e hospitalidade da Santa Barbara City College, sem taxas de matrícula através da Promessa SBCC, ou podem ir direto para ganhar dinheiro na indústria de ponta de Santa Bárbara.

“Algumas pessoas pensam que esta é uma aula de economia doméstica da velha escola”, disse Anne Gott, a professora de artes culinárias da Santa Barbara High School. “Não é o ambiente doméstico. Ensinamos a eles muito mais do que cozinhar, eles adquirem habilidades profissionais do mundo real. ” Por exemplo, os alunos que concluem o programa obtêm uma certificação da ServSafe Food Handler. “Muitas dessas crianças se sentem confiantes de que podem conseguir um emprego assim que obtiverem a licença”, disse Gott.

As aulas de culinária são um dos 18 cursos de educação técnica profissional (CTE) oferecidos no distrito escolar unificado de Santa Bárbara. Como parte de uma iniciativa maior em todo o estado, as escolas de segundo grau da Califórnia estão oferecendo caminhos CTE para alunos interessados ​​em negócios e carreiras que exijam certificados ou treinamento vocacional, mas não necessariamente diplomas universitários.

“Houve uma evolução”, disse Tiffany Carson, coordenadora CTE do distrito. “As gerações anteriores viam a educação técnica de uma forma binária - os alunos vão direto para o trabalho ou vão para a faculdade. Hoje, queremos preparar os alunos para ambos. ”

Terri Ingram & # 8217s aula de culinária na Dos Pueblos High School. 24 de outubro de 2019)

A sala de aula de culinária recentemente atualizada na Dos Pueblos High School reflete o que os alunos provavelmente encontrariam em uma cozinha comercial. Terri Ingram, que ensina Artes Culinárias 1 e 2 na DP, modela suas aulas segundo cozinhas profissionais - aceleradas e estressantes.

Depois das aulas sobre o manuseio adequado das facas, higiene da cozinha e segurança geral dos alimentos, os alunos começam a cozinhar. No mês passado, os alunos da aula de Culinary Arts 1 da Ingram estavam aprendendo a fazer quiche Lorraine como parte de uma aula de ovo.

No verdadeiro estilo de serviço de alimentação, a sala de aula se transformou em um caos organizado quando a classe de cerca de 20 alunos se dividiu em quatro grupos com ingredientes e uma folha de receitas. Os quatro grupos tiveram cerca de 40 minutos para assar as quiches e suflês de chocolate, prová-los e lavar todos os pratos em uma pia compartilhada.

“Eu amo o ambiente de ritmo acelerado”, disse o DP sênior Ryan Fitch. “Estou pensando em ir para o programa SBCC para obter um diploma de culinária quando me formar aqui. Esta aula me inspirou. ” Fitch atualmente trabalha no Old Town Coffee em Goleta, onde obtém alguma experiência de cozinha no trabalho, mas ele disse que cozinhar para sua família em casa é onde ele obtém a maior parte de sua experiência. Fitch planeja abrir seu próprio restaurante “mexicano, americano e de frutos do mar” depois de se formar na SBCC.

Muitas crianças na classe disseram que o estavam levando para se divertir e aprender habilidades culinárias, mas planejavam ir para a faculdade para fazer algo totalmente diferente. Junior Tana Thananaken disse que fez o curso porque corre em seu sangue. Seus pais são proprietários do Empty Bowl no Public Market, bem como de vários outros restaurantes tailandeses na cidade, ele espera um dia assumir parte dos negócios de sua família.

“Não é tanto o ritmo acelerado que me atraiu nesta aula, mas mais o trabalho em equipe”, disse Thananaken. “Não tenho certeza se irei para o programa de SBCC ou não, mas sei que quero trabalhar em restaurantes.” DP é a única das três escolas que não oferece matrícula dupla no programa de culinária do SBCC, mas isso mudará em breve.

Ingram garante que seus alunos estejam bem preparados e prontos para todas as demandas da indústria. Eles aprendem a colocar a mesa de maneira adequada porque “precisam saber boas maneiras à mesa”, e os telefones celulares não são permitidos para degustar a comida porque “a arte da conversa à mesa se perdeu e essas crianças são a próxima geração a trazê-la de volta. ”

Terri Ingram & # 8217s aula de culinária na Dos Pueblos High School. 24 de outubro de 2019)

Na San Marcos High School, ainda mais ênfase é colocada nos padrões gerais da indústria. Representantes que trabalham no setor de serviços conversam com os alunos sobre como conseguir um emprego inicial e subir para cargos mais altos no lugar da faculdade. Os palestrantes convidados recentes do Panda Express focaram sua palestra na construção de currículos, entrevistas pela primeira vez e o que esperar no local de trabalho da indústria de serviços. Um dos palestrantes disse que ela ingressou na Panda Express quando se formou no ensino médio e agora, 10 anos depois, está na gestão ganhando mais dinheiro e ama a “cultura da empresa”.

“Provavelmente gastamos cerca de 50 por cento do nosso tempo de aula no livro ou com palestrantes convidados como este”, disse a professora de culinária da SM, Donna Barker. “Às vezes, os alunos ficam sobrecarregados com as aulas de higiene e querem ir direto para a cozinha, mas descobri que ter palestrantes externos como este realmente os deixa engajados.”

Quando se trata de cozinhar, Barker ensina seus alunos sobre desenvoltura. Agora, por exemplo, seus alunos estão aprendendo a quebrar um frango inteiro em piccata de frango, frango alfredo e frango à parmesão. “Tento fazê-los pensar”, explicou ela, “de quantas maneiras diferentes posso usar um filé de frango?”

Barker acredita que qualquer um de seus alunos poderia fazer carreira trabalhando em resorts e restaurantes em Santa Bárbara, e ela até leva seus alunos em navios de cruzeiro. “Eles ficam muito animados quando veem as cozinhas”, disse Barker. “Torna-se real para eles.”

Com apenas três anos de idade, a trajetória culinária da Santa Barbara High School é a mais nova das três. A professora de culinária de S.B., Anne Gott, passou pelo programa SBCC e recentemente trabalhou na indústria, então ela sabe para o que seus alunos precisam estar preparados.

“A indústria de cafeterias é grande aqui”, disse Gott. “Conseguimos financiamento para uma máquina de café comercial e espero que possamos começar a usá-la e incorporá-la às aulas neste semestre, porque ela realmente ajudará essas crianças a conseguirem empregos imediatamente”. SBHS será a primeira escola a oferecer aulas de barista como parte de sua rota culinária.

Gott disse que também deseja desenvolver suas aulas para ensinar aos alunos mais sobre o lado comercial da indústria. Além de cozinhar e limpar os fundamentos, ela quer que os alunos aprendam o custo dos alimentos, quanto é apropriado cobrar por um prato em um restaurante e como criar produtos tão exclusivos que as pessoas paguem mais por eles.

“Parte da missão do nosso distrito é preparar os alunos para um mundo ainda a ser criado”, disse o coordenador do CTE, Carson. “Uma grande parte disso é dar aos alunos mais opções, e é isso.”


Aulas de culinária do colégio Santa Bárbara Unified

Ryan Fitch (à esquerda) na aula de culinária de Terri Ingram & # 039s na Dos Pueblos High School. | Crédito: Paul Wellman

Compartilhar isso:

Todos os anos, os turistas que visitam Santa Bárbara trazem mais de US $ 1 bilhão para a economia da cidade. No entanto, apesar do próspero mercado de turismo, muitos Santa Barbarans nascidos e criados lutam para encontrar empregos próprios com salários dignos.

Para ajudar a remediar isso, três escolas de segundo grau de Santa Bárbara oferecem cursos de capacitação nas indústrias de culinária, hotelaria e turismo. No momento da graduação, os alunos estão prontos para entrar no programa de culinária e hospitalidade da Santa Barbara City College, sem taxas de matrícula através da Promessa SBCC, ou podem ir direto para ganhar dinheiro na indústria de ponta de Santa Bárbara.

“Algumas pessoas pensam que esta é uma aula de economia doméstica da velha escola”, disse Anne Gott, a professora de artes culinárias da Santa Barbara High School. “Não é o ambiente doméstico. Ensinamos a eles muito mais do que cozinhar, eles adquirem habilidades profissionais do mundo real. ” Por exemplo, os alunos que concluem o programa obtêm uma certificação da ServSafe Food Handler. “Muitas dessas crianças se sentem confiantes de que podem conseguir um emprego assim que obtiverem a licença”, disse Gott.

As aulas de culinária são um dos 18 cursos de educação técnica profissional (CTE) oferecidos no distrito escolar unificado de Santa Bárbara. Como parte de uma iniciativa maior em todo o estado, as escolas de segundo grau da Califórnia estão oferecendo caminhos CTE para alunos interessados ​​em negócios e carreiras que exijam certificados ou treinamento vocacional, mas não necessariamente diplomas universitários.

“Houve uma evolução”, disse Tiffany Carson, coordenadora CTE do distrito. “As gerações anteriores viam a educação técnica de uma forma binária - os alunos vão direto para o trabalho ou vão para a faculdade. Hoje, queremos preparar os alunos para ambos. ”

Terri Ingram & # 8217s aula de culinária na Dos Pueblos High School. 24 de outubro de 2019)

A sala de aula de culinária recentemente renovada na Dos Pueblos High School reflete o que os alunos provavelmente encontrariam em uma cozinha comercial. Terri Ingram, que ensina Artes Culinárias 1 e 2 na DP, modela suas aulas segundo cozinhas profissionais - aceleradas e estressantes.

Depois das aulas sobre o manuseio adequado das facas, higiene da cozinha e segurança geral dos alimentos, os alunos começam a cozinhar. No mês passado, os alunos da aula de Culinary Arts 1 da Ingram estavam aprendendo a fazer quiche Lorraine como parte de uma aula de ovo.

No verdadeiro estilo de serviço de alimentação, a sala de aula se transformou em um caos organizado quando a classe de cerca de 20 alunos se dividiu em quatro grupos com ingredientes e uma folha de receitas. Os quatro grupos tiveram cerca de 40 minutos para assar as quiches e suflês de chocolate, prová-los e lavar todos os pratos em uma pia compartilhada.

“Eu amo o ambiente de ritmo acelerado”, disse o DP sênior Ryan Fitch. “Estou pensando em ir para o programa SBCC para obter um diploma de culinária quando me formar aqui. Esta aula me inspirou. ” Fitch atualmente trabalha no Old Town Coffee em Goleta, onde obtém alguma experiência de cozinha no trabalho, mas ele disse que cozinhar para sua família em casa é onde ele obtém a maior parte de sua experiência. Fitch planeja abrir seu próprio restaurante “mexicano, americano e de frutos do mar” depois de se formar na SBCC.

Muitas crianças na sala de aula disseram que o estavam levando para se divertir e aprender habilidades culinárias, mas planejavam ir para a faculdade para fazer algo totalmente diferente. Junior Tana Thananaken disse que fez o curso porque corre em seu sangue. Seus pais são proprietários do Empty Bowl no Public Market, bem como de vários outros restaurantes tailandeses na cidade, ele espera um dia assumir parte dos negócios de sua família.

“Não é tanto o ritmo acelerado que me atraiu para esta aula, mas mais o trabalho em equipe”, disse Thananaken. “Não tenho certeza se irei para o programa de SBCC ou não, mas sei que quero trabalhar em restaurantes.” DP é a única das três escolas que não oferece matrícula dupla no programa de culinária do SBCC, mas isso mudará em breve.

Ingram garante que seus alunos estejam bem preparados e prontos para todas as demandas da indústria. Eles são ensinados a colocar a mesa de maneira adequada porque “precisam saber boas maneiras à mesa”, e telefones celulares não são permitidos durante a degustação da comida porque “a arte de conversar à mesa se perdeu e essas crianças são a próxima geração a trazê-la de volta. ”

Terri Ingram & # 8217s aula de culinária na Dos Pueblos High School. 24 de outubro de 2019)

Na San Marcos High School, ainda mais ênfase é colocada nos padrões gerais da indústria. Representantes que trabalham no setor de serviços conversam com os alunos sobre como conseguir um emprego inicial e subir para cargos mais altos no lugar da faculdade. Os palestrantes convidados recentes do Panda Express focaram sua palestra na construção de currículos, entrevistas pela primeira vez e o que esperar no local de trabalho da indústria de serviços. Um dos palestrantes disse que ela se juntou ao Panda Express quando ela se formou no ensino médio e agora, 10 anos depois, está na gestão ganhando mais dinheiro e ama a “cultura da empresa”.

“Provavelmente gastamos cerca de 50 por cento do nosso tempo de aula no livro ou com palestrantes convidados como este”, disse a professora de culinária da SM, Donna Barker. “Às vezes, os alunos ficam sobrecarregados com as aulas de higiene e querem ir direto para a cozinha, mas descobri que ter palestrantes externos como este realmente os deixa engajados.”

Quando se trata de cozinhar, Barker ensina seus alunos sobre desenvoltura. Agora, por exemplo, seus alunos estão aprendendo a quebrar um frango inteiro em piccata de frango, frango alfredo e frango à parmesão. “Tento fazê-los pensar”, explicou ela, “de quantas maneiras diferentes posso usar um filé de frango?”

Barker acredita que qualquer um de seus alunos poderia fazer carreira trabalhando em resorts e restaurantes em Santa Bárbara, e ela até leva seus alunos em navios de cruzeiro. “Eles ficam muito animados quando veem as cozinhas”, disse Barker. “Torna-se real para eles.”

Com apenas três anos de idade, a trajetória culinária da Santa Barbara High School é a mais nova das três. A professora de culinária de S.B., Anne Gott, passou pelo programa SBCC e recentemente trabalhou na indústria, então ela sabe para o que seus alunos precisam estar preparados.

“A indústria de cafeterias é grande aqui”, disse Gott. “Conseguimos financiamento para uma máquina de café comercial e espero que possamos começar a usá-la e incorporá-la nas aulas neste semestre, porque realmente ajudará essas crianças a conseguirem empregos imediatamente”. SBHS será a primeira escola a oferecer aulas de barista como parte de sua rota culinária.

Gott disse que também deseja desenvolver suas aulas para ensinar aos alunos mais sobre o lado comercial da indústria. Além de cozinhar e limpar os fundamentos, ela quer que os alunos aprendam o custo dos alimentos, quanto é apropriado cobrar por um prato em um restaurante e como criar produtos tão exclusivos que as pessoas paguem mais por eles.

“Parte da missão do nosso distrito é preparar os alunos para um mundo ainda a ser criado”, disse o coordenador do CTE, Carson. “Uma grande parte disso é dar aos alunos mais opções, e é isso.”


Aulas de culinária da Santa Barbara Unified's High School

Ryan Fitch (à esquerda) na aula de culinária de Terri Ingram & # 039s na Dos Pueblos High School. | Crédito: Paul Wellman

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Todos os anos, os turistas que visitam Santa Bárbara trazem mais de US $ 1 bilhão para a economia da cidade. No entanto, apesar do próspero mercado de turismo, muitos Santa Barbarans nascidos e criados lutam para encontrar empregos próprios com salários dignos.

Para ajudar a remediar isso, três escolas de segundo grau de Santa Bárbara oferecem cursos de capacitação nas indústrias de culinária, hotelaria e turismo. 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

Compartilhar isso:

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

Compartilhar isso:

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

Compartilhar isso:

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

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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

Compartilhar isso:

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.

“Parte da missão do nosso distrito é preparar os alunos para um mundo ainda a ser criado”, disse o coordenador do CTE, Carson. “Uma grande parte disso é dar aos alunos mais opções, e é isso.”


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