As
a team of inspired students, it is our job to set
goals in the kitchen so we may grow and benefit
from our learning. The culinary profession is one
in which task-management is an integral part of
every day. By setting reasonable goals and frequently
re-evaluating our progress and vision, we achieve
success.
This year we plan on
doing three things:
-
Managing each individual cooking
station (i.e. Hot line, Garde Manger, Dessert
Station, Front of the House, Expo, Cash Register
and General Management) in a manner that demonstrates
management and culinary skills as learned from
our text and experiences in the kitchen.
-
Improving our learning of marketing
techniques to incorporate advertising, and customer
feedback to held improve on our successful tradition.
-
Encourage incoming students (1st
and 2nd Year) to continue their learning of
culinary skills through the Pro-Start Curriculum
and Chef Bjorn's student directed method of
instruction.
Future Goals Include:
-
Continued Community involvement
and integration of our culinary knowledge to
benefit the people of Palatka as well as ourselves.
-
Continuing our development in
the culinary profession, by becoming quicker
and more efficient. We would like to have more
students pass the Pro-Start and the Safe-Staff
Management Exams.
-
Becoming a leading High School
Culinary Program that is recognized for the
way we prepare ourselves for jobs in the culinary
world.
Some of our goals continuously
change while some remain to be reached. We continue
to strive toward our goals with each new team of
students.
