Servsafe: Food Protection Manager’s Certification Course: 54 hrs per Class:
Tuesdays & Wednesdays 9:45 -12:00
This course will help students understand why food safety is important and how to apply
critical food safety practices to food preparation.
DCCK’s Commercial Kitchen Production Experience: 40 hrs per Class:
Mondays & Fridays 9:30 – 12:00
DC Central Kitchen currently produces 4,500 meals daily that are delivered to homeless
and low-income residents as well as after school programs. Students participate in a
scheduled rotation at each production station throughout the kitchen. Students are trained
and mentored by station chefs. Students work with and interact with volunteers
throughout the country. This interaction helps to break the stereotype of the face of
homelessness.
Guest Chef Demonstrations: (6 Modules) 64 hrs per Class:
Tuesday & Thursdays 1:00 – 4:00 PM
Guest Chef Visits are scheduled twice weekly to demonstrate classes related to each
module topic. Students have an opportunity to experience hands-on training, participate
in demonstrations and ask industry related questions.
Field Trips: 2 Trips Per Class:
Wednesdays 9:30 – 12:00
Sysco Food Purveyors, Marriott Test Kitchen, Wegman's Gourmet Grocery Stores,
L’academie de Cuisine Culinary School & Café Atantico Restaurant.
Heritage Days – 1 Class per Class:
Wednesdays 1:00 PM – 4:00 PM
Heritage days are class demonstrations at various cooking stations throughout the
kitchen. Meals are focused on various regional cuisines and students rotate through each
station and observe and participate in the history, preparation and presentation of the
meal.
Student Cooking Competition– 1 Event per Class
Students participate in an in-house cooking competition featuring a specific dish. Student
teams develop the recipe and participate in 2 preparation classes for the competition dish.
Students are judged by local chefs, media or foodies who support DC Central Kitchen
and want to support our mission.
The winning team receives prizes and is taken to lunch at the Old Ebbitt Grill. Past
winners have been judged by the JW Marriott Family and have been treated to a
limousine ride and lunch at a Marriott Hotel.
Tuesdays & Wednesdays 9:45 -12:00
This course will help students understand why food safety is important and how to apply
critical food safety practices to food preparation.
DCCK’s Commercial Kitchen Production Experience: 40 hrs per Class:
Mondays & Fridays 9:30 – 12:00
DC Central Kitchen currently produces 4,500 meals daily that are delivered to homeless
and low-income residents as well as after school programs. Students participate in a
scheduled rotation at each production station throughout the kitchen. Students are trained
and mentored by station chefs. Students work with and interact with volunteers
throughout the country. This interaction helps to break the stereotype of the face of
homelessness.
Guest Chef Demonstrations: (6 Modules) 64 hrs per Class:
Tuesday & Thursdays 1:00 – 4:00 PM
Guest Chef Visits are scheduled twice weekly to demonstrate classes related to each
module topic. Students have an opportunity to experience hands-on training, participate
in demonstrations and ask industry related questions.
Field Trips: 2 Trips Per Class:
Wednesdays 9:30 – 12:00
Sysco Food Purveyors, Marriott Test Kitchen, Wegman's Gourmet Grocery Stores,
L’academie de Cuisine Culinary School & Café Atantico Restaurant.
Heritage Days – 1 Class per Class:
Wednesdays 1:00 PM – 4:00 PM
Heritage days are class demonstrations at various cooking stations throughout the
kitchen. Meals are focused on various regional cuisines and students rotate through each
station and observe and participate in the history, preparation and presentation of the
meal.
Student Cooking Competition– 1 Event per Class
Students participate in an in-house cooking competition featuring a specific dish. Student
teams develop the recipe and participate in 2 preparation classes for the competition dish.
Students are judged by local chefs, media or foodies who support DC Central Kitchen
and want to support our mission.
The winning team receives prizes and is taken to lunch at the Old Ebbitt Grill. Past
winners have been judged by the JW Marriott Family and have been treated to a
limousine ride and lunch at a Marriott Hotel.
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