Professional Foods View The Program PDF Program Description This program is designed to introduce students to professional food occupations while addressing the Vermont Agency of Education Foundation Core Competencies in Hospitality and Culinary Arts. These competencies provide the framework to address areas identified as foundational knowledge for those working within the hospitality field. Throughout the year, students are exposed to multiple facets of the service industry as they rotate through three areas; bakeshop, service management and the production kitchen. Curriculum Components This industry based program allows students to combine theoretical instruction with hands-on experience while operating the student run restaurant and bakeshop. Additional emphasis is placed on sound nutrition and eating-habits and professionalism in the workplace. In addition, the program is further strengthened with links to the industry through cooperative partnerships and internships with local food service operations as well as industry recognized third party certifications (ServSafe). High School Credit One math, one science, plus 4 elective credits. Dual Enrollment Eligible students may take up to one college course per semester. All students at the Center for Technology, Essex may seek eligibility for enrollment in a variety of college level courses offered through local colleges (each course can earn a student three college credits – many of which are accepted by other colleges and universities). Motivated students who take advantage of these advanced placement programs can acquire a full semester toward their college degree. Classes are taken for college credit with program teacher recommendation. Career Experiences Work-based learning, school-to-work cooperative opportunities and apprenticeships. What’s Next Professional Certifications/Credentials available Interested juniors who have successfully completed the Professional Food Services 1 Program may apply for Professional Foods 2. Acceptance into the program is competitive and is intended for motivated students who are serious about pursuing the food service professions. Professional Foods 2 will build upon knowledge and skills learned from the previous year and expand into food science and culinary management. Students who complete either Professional Foods 1 or 2 programs and are still interested in pursuing a career in a related field may go on to advance their training at a culinary institute, continue their education at a college or university or seek employment in the restaurant and hospitality industry.