Even though the restaurant is open only Mondays, Wednesday s and Friday s, students put in a lot of hours. That s the kind of schedule Jessica Foret keeps, in addition to taking a 15-hour course load and working full time at a local hotel. She served as kitchen manager on Monday, preparing recipes and making sure the meal stayed within budget, as well as assigning duties to the other students working in the kitchen. Ms. Foret plans a career in food and beverage management, and would eventually like to go to culinary school. She said she never tires of cooking, adding that despite all the time she spends at the restaurant, she still cooks four to five times a week at home.
Cooking is a big thing there.
Most of the students in program go on to work in hotels and restaurants, Mr. Ellis said. Some work at resorts, while others go into catering or food sales. The focus of the quantity food production course is 50 percent management and 50 percent food. Students get a treat on Guest Chef Day, which is scheduled April 5. Ms. Simons said it s fun for the students to work with a real chef and experience a different style of leadership.