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       Kroc Center Graduates - First Culinary Arts Training Class

The first graduating class from the Kroc Center's new Culinary Arts Training Program will be preparing lunch for the guests at their March 21, 2014 graduation, showing off the skills they have learned over the ten week program. With half classroom and half practicum, the course provided the methods for performing safe and quality food preparation but the theory behind food nutrition and seasonings. 



Congratulations to the Kroc Center
Culinary Arts Training Program Graduates


What
Culinary Arts Program Graudation
When
March 21, 2014 12 Noon
Where
Kroc Center
650 Dudley Street
Dorchester, MA 02125
Speakers
Majors Steven and Valerie Lopes
Timothy Tucker, Chef and Culinary Trainer
Lunch
Prepared and served by graduates

The Salvation Army Culinary Arts Training Program began in January and lasted for ten weeks,  Students spent half the day in class and the other half in the Kroc Center's high quality, modern commercial kitchen. 

Under the direction of Chef and Culinary Trainer, Timothy Tucker, thirteen local residents learned the basics of food preparation in a commercial setting (commerical kitchen).  This includes basic knife skills, styles of cooking, soups and salads, vegetables and main courses.

With an emphasis on hearty and nutritional cuisine, the program taught students how to prepare quality restaurant-style cooking from scratch.  The program also included Life Skills education - relationships, patience, teamwork and job acqusition skills:  interviewing, job search and resume preparation. 



Kroc Center Culinary Arts Program Kroc Center Culinary Arts Program


Graduation : Friday, March 21, 2014

Graduation is scheduled for Friday, March 21, 2014 at 12 noon.  The luncheon style ceremony will feature dishes prepared by the students.  Speakers include Majors Steven and Valerie Lopes, Kroc Center Administrators, Timothy Tucker, Chef and Culinary Trainer and Culinary Arts Training Program Graduates. 

The Kroc Center Culinary Arts program is committed to bringing skills to local residents.  It represents a critical workforce development initiative
for local unemployed and underemployed residents. With the conclusion of the first class, the new program is empowering 13 local residents with new skills and a significant improvement in their employability. 


Three-Ingredient Challenge

On March 14, 2014, groups of students were given three ingredients plus they could use whatever else they found in the kitchen - spices, condiments, garnishes.  Their challenge was to prepare a well-balanced, healthy, aesthetic and tasteful meal for other students.  This author watched as the student groups each brought their tables alive with plates of food - colorful and so inviting. 

In the photos below, imagine how good that food must taste.  Notice their faces and imagine how much camaraderie they have developed as well as food preparation skills they have developed over the last ten weeks.

They all said how much they enjoyed the program and even if they already "knew" how to cook, how much more solid technical knowledge they are taking with them in starting new careers.


About The Salvation Army Kroc Community Center

The Salvation Army Ray and Joan Kroc Corps Community Center is a gathering place providing opportunities to build character, confidence, capacity and hope in a safe Christian caring environment.

It is the largest health, fitness, and community center of its kind in New England. Located in the Boston neighborhood of Dorchester, the 90,000-square-foot, state-of-the-art facility, the center features cutting-edge fitness facilities, Boston’s largest indoor aquatics park; a gymnasium with an NCAA-regulation-size basketball court; specialized fitness and recreational programming.

Kroc Center Culinary Arts Program Kroc Center Culinary Arts Program

Kroc Center Culinary Arts Program Kroc Center Culinary Arts Program

Kroc Center Culinary Arts Program Kroc Center Culinary Arts Program

Kroc Center Culinary Arts Program Kroc Center Culinary Arts Program


Posted: March 20, 2014    Nancy J Conrad


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