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Crawford County K-12 Career Alliance

SkillsUSA

FFA

10th, 11th & 12th Grade - This three-year program provides instruction in the following curriculum areas: hands-on experience in cooking and baking, food safety, customer service, related technical math and management skills.  Students learn how to operate and care for kitchen equipment, prepare and serve food, plan menus and a variety of skills required to gain employment in or own a restaurant.  Students practice their skills in an on-site restaurant and have the opportunity to earn several national certifications.

Click here to view video

Click on the link below to see a comprehensive list of Duties and Tasks and how they relate to the NOCTI (National Occupational Competency Testing Institute) and the National Skills Standard.

Each student is expected to complete these upon graduation.

Duty/Task List

 

Mr. Lester Lenhart

Mr. Lenhart  has been a teacher at Crawford County Career and Technical Center since 1989. Before becoming a teacher, he was an Executive Chef for Holiday Inn Hotels, owned and operated his own catering service and managed a golf-course resort in Rhode Island.


Mr.  Lenhart is a proctor for the National Restaurant Education Foundation’s  ServSafe and  Prostart certifications.  He is a proctor for the GED and has been a CCCTC Adult Evening School instructor.  Mr. Lenhart is member of the PENNCREST School District School Board, is serving as the President of LEAP (an educational program for handicapped adults) and participates, yearly, as a team captain for the American Cancer Society’s Relay For Life.  He has been a past VICA (currently known as SkillsUSA) advisor at Crawford County CTC, served on the Advisory Board of the Winner Culinary Institute and currently owns and operates The Black Bear’s Den, a restaurant under the management of the Hunting and Fishing Club.

 

 

Completers of the Food Service program may pursue entry-level employment in the culinary field virtually anywhere in the world, or go on to post-secondary studies at a wide variety of two year and four year culinary schools.

Click on the link below to see a chart of the curriculum taught in the Food Serviceds lab each year.

Instructional Sequence Chart

A Food Service student should:

  • have an average aptitude in verbal reasoning, math and science skills
  • have the ability to work in a fast-paced environment with tact and a courteous personality
  • maintain a clean and neat appearance
  • be able to lift heavy objects, stand for long periods of time and work in hot, close conditions
  • be able to follow directions and think and move quickly


Serv-Safe Certification (National Restaurant Education Foundation)

ProStart (National Restaurant Education Foundation)

Pennsylvania Skills Certificate