Instructors : Justin Casey - justin_casey@kernhigh.org Sayra Ovalles - sayra_ovalles@kernhigh.org
Andrea Saavedra - andrea_saavedra@kernhigh.org
Brief Description : Explore your passion for cooking while developing skills in all facets of the food service and hospitality indus- tries. Students will rotate between quantity cooking, commercial baking, and front of house management in this one-year program. Students will gain invaluable hands-on experience working specialty functions as well as participating in daily operations in the ROC Café and Bakery, our on-campus full-service restaurant. - bles, desserts, and other foods, as well as customer service, the menu planning, restaurant accounting and ordering of supplies. Nutrition, Culinary History, and food safety are also core components of the program.
Course : One year AM session 7:30 AM - 10:30 AM PM session 11:45 AM - 2:45 PM Location : ROC Dress Code : Industry Appropriate Attire (pants & slip resistant work shoes) High School Credits Available : 15 elective credits per semester A-G approved course : Meets area “G” approval for UC & CSU admissions
College Credits : Pending
Internship : ROC campus in the ROC Café and Bakery
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“ROC gave me the opportunity to learn how to bake delicious desserts and decorate beautiful cakes.”
- Janelle Ortega, Foothill High School
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