The Whitsons collaboration has broadened our students’ employment potential by exposing them to a rich and fulfilling service field that they may not otherwise have considered.
Islandia, NY (PRWEB) February 22, 2012
The Food Protection Training and Certification is part of C AMBA’s “Next Step” Training Program which focuses on providing occupational training to New York City youth and is supported by the NYC Department of Youth and Community Development. During the six weeks of this training course, the participants, required to be out-of-school youth, ages 16-21, are exposed to all aspects of food safety in order to succeed in the NYC Food Protection Management Exam (FPM).
In order to enhance the curriculum of this training program, CAMBA asked Whitsons Culinary Group to collaborate by sending representatives to speak to the students. The goal of these guest lectures is to provide trainees with practical experience and expose students to the different professions in the field of food services. According to Daniel Manbode, CAMBA’s Out of School Program Supervisor, “The Whitsons collaboration has broadened our students’ employment potential by exposing them to a rich and fulfilling service field that they may not otherwise have considered. Students are given a wide overview of employment options from preparation workers to Executive Chef.”
The participants in the Guest Speaker program not only need to be able to relate to the young adult population, but also make the connection between the classroom and the actual work experience. Whitsons’ first guest lecturer, Chef Peter Bellisario shared his extensive experience in the food service field with the students in an engaging, yet practical way. According to Sherill Hampton, CAMBA’s Food Protection Trainer, “our students were very impressed with the depth of knowledge and information he shared and how it truly connected with the various concepts learned in the training program.”
Various Whitsons team members from different business units (i.e. School Nutrition, Residential and Corporate Dining) will participate in the next Guest Speaker series in order to provide a comprehensive experience of the food service field to the CAMBA students.
Whitsons Culinary Group provides a wide range of highly customized dining services to public schools, corporations and institutions, with a strong focus on nutritious, high quality menus made from fresh, wholesome ingredients. Whitsons has a long and proud history of excellence and growth since 1979 and currently ranks the 16th largest dining company in the United States (Food Management magazine, September 2011). Whitsons’ scope of expertise and services extends to: culinary development, residential and healthcare dining, prepared meals, emergency dining and vending services.