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Join our team!
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Program expectations
Students enrolled in the Culinary Arts I and II classes are part of a diverse community who develop the skills necessary for 21st century learning. The program focuses on communication, information analysis, critical thinking, self-direction, collaboration, and the importance of being a community contributor. We encourage and foster students to demonstrate flexibility and adaptability in the workplace. We allow students to explore their creativity as independent and cooperative learners as well as give them the support systems they need to analyze, synthesize and evaluate situations successfully. We encourage students to demonstrate personal responsibility as they conduct themselves ethically and with integrity. The food service program supports the students to make positive contributions to their community while showing respect for oneself and others. |
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Hands-on, authentic experience in Culinary Arts II
Students enrolled in our Culinary Arts II class are exposed to the foodservice industry through the practical application our student-operated restaurant, The Cook’s Table. Students have the opportunity to participate in on the job style training in areas of the front and back of the house operations. The Cook’s Table is a 45-seat a la carte dining restaurant that serves customers meals three days a week. As learning begins, the program introduces students to the significance of safety and sanitation, nutrition, menu development and cost control as it relates to food purchasing, preparation and planning. As the students, begin to understand the role of the front of the house operation, they focus on in-house dining room service skills, use of current restaurant technology and the importance of customer relations. In the back of the house operation, the students are responsible for inventory, planning, ordering, preparing and service of a la carte meals made from local, fresh and seasonal sustainable ingredients. Throughout the year, the program requires students to participate in several large sized banquet functions which include events such as local fundraisers for our town’s emergency shelter and food pantry and support for national charities such as Breast Cancer Awareness, The Red Cross and The United Way. This element of our program helps students get a better understanding of the world around them and the importance of helping others thus enabling them make a difference as they foster community relations. The students spend two days of the class week planning, ordering and preparing menu items they have selected to prepare for our rotating monthly menu. The next three days of class are focused on preparing our house made dishes for our customers. Culinary Arts II is a two-credit course, which meets five days a week for 1 ½ hours per day. The prerequisite for the class is Food Service Management and Production I. The overall experience at The Cook’s Table, will aid students in academic growth as well as assisting them in understanding the realities of the workplace, the world around them and the importance of 21st century skills necessary for success. For more information about our program please feel free to contact us below or our school's guidance department at 203-294-5350. |
The Cook's Table
at Lyman Hall High School
70 Pond Hill Road
Wallingford, CT. 06492
(203) 294-5369
[email protected]
(Sharon Drossopoulos, Culinary Foodservice Instructor)
at Lyman Hall High School
70 Pond Hill Road
Wallingford, CT. 06492
(203) 294-5369
[email protected]
(Sharon Drossopoulos, Culinary Foodservice Instructor)
