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hello my name is terry barr i'm the food
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service instructor here at uh united
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boces some of the things that
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we teach our students in addition to
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safety and sanitation which are very
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important within this business in this
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industry
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are exposure to certain food items they
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could be working with in the industry
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these are examples of some of the things
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that we do we work on
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in the kitchen in the lab which is right
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there you start with your basic prep
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items
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working with vegetables working with
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them safely cutting them efficiently
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sanitation and like i mentioned is a
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huge huge huge part of this business so
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we put a heavy emphasis on that
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we do homemade soups we do a lot of
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homemade desserts
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prior to this year and we did a lot of
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in-house meetings and in-house functions
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we did
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a lot of desserts and goodie type things
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for
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the in-house people that booked meetings
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with us in addition to
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buffet type items sandwich type items we
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spent a lot of time doing that
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for example some of the things up here
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we do homemade
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cinnamon rolls homemade yeast breads we
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do a lot of things with different
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vegetables and fruits
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the yeast spreads i mentioned we do
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pizza pepperoni rolls
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calzones things like that we do things
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with quick breads
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pumpkin breads biscuits shortbread stuff
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like that we do homemade pastas
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of course homemade meatballs and a lot
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of the good things like that
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so today what we're working on is a
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homemade biscotti and that's a picture
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on the board of homemade biscotti that
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we're working with
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students made the dough yesterday we did
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the first bake yesterday today we're
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doing the second bake and they're going
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to decorate them
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and bring them home as a treat so
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what you can gain what you can hope to
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get when you leave the class is you
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certainly have entry-level skills to go
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work in a restaurant or a food service
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establishment
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all you have the the basic knowledge and
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the foundation to be successful in that
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environment to hopefully help you
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progress up into the establishment
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into higher up positions i certainly
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leave here with that culinary the house
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and that base knowledge that you would
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get working in this class
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in the lab this is where this is where
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we make the magic happen so to speak
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um the students working at different
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stations we usually break them down into
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teams and each team
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will make us a set recipe for the day or
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whatever we're working on
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based on the curriculum that we're
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working with today for example it's the
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biscottis like i mentioned
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so we got each student working in their
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areas where the
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uh they made their biscotti once they
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come out of the oven which they're
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currently in right now they're going to
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decorate them
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the stove that we use these are the prep
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areas that we use of course that's a
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dish machine in the sanitation area
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all of our supplies the dry store room
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over there
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freezer cooler space this is kind of
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where we make everything happen in here
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so
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it's a busy kitchen we have a lot going
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on
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but the students do a fantastic job with
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everything they make and we get a lot of
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compliments on the stuff that we produce
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you
