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 Brittney Locatil | The Communicator |
| SCC program prepares students for professional kitchens |
| The smell of fresh coffee hits the air, culinary arts students dressed in white coats and four-way aprons, run around the dimly lit Orlando's restaurant lobby, serving plates of beef ribs, seasoned with dark beer and spices. The students working the restaurant lobby are just some of the students enrolled in the SCC Inland Northwest Culinary Academy's (INCA) two-year Culinary Arts degree program. Janet Breedlove, the Program Coordinator said the program takes 22 new students each quarter, while other quarter classes have 19-20 students. "Some classes have more and some have less, accounting for attrition and those who may drop for a quarter or two and then re-enter the program," Breedlove said. "50 percent of them are out of high school and 50 percent are non-traditional." Karen Berube, who is almost finished with her two-year degree, explains that she learned new things about how a restaurant worked. "I learned about the front house and how it worked," Berube said. Breedlove explains that first quarter students are introduced to culinary theory, hospitality, and first-aid. After completing their first quarter, students then move into the kitchen where they learn to prepare several dishes that are served in Orlando's, located in SCC's Bldg 1, Rm 148. Instructor Robert Lombardi said one type of food students learn to make in the fifth quarter are desserts and pastries, which are not only served in Orlando's, but are also sold in the Bakery Retail shop across the hall from the restaurant. "They make European style pastries, yeast breads, and chocolate and sugar artistry," Lombardi said. "By fifth quarter, they are ready for real life." In addition to learning how to make and prepare food, students use Orlando's to learn the different aspects of serving customers in a dining room environment. Instructor Julie Litzenberger teaches third quarter students dining room skills such as suggestive selling and serving espresso drinks. She also teaches them how to plan and execute a catering event within a restaurant. "It's important for them to learn the symbiotic relationship between the front of the house and the kitchen," Litzenberger said. Breedlove said that while students spend much of their training on campus, they are also required to do 275 hours of cooperative work at a restaurant outside of campus. "Students find their own jobs to get credit for their hours," Breedlove said. Breedlove, said that many INCA graduates have gone on to work at high profile restaurants, locally and in other parts of the country. Russ Seaman, who is a chef at both the Sawtooth Grill and Europa Restaurant and Pub, said going through the program helped him understand the organization and business that goes into running a kitchen. "They were also able to work around my work schedule and help me get a job," Seaman said. "They're a great reference locally." Culinary Arts Graduates can also transfer into SCC's baking program and earn a one-year certificate in professional baking. Emma Wolfe, a Culinary Arts graduate, said both programs are helping her towards her future. "I plan on starting my catering business and go from there," Wolfe said. |