SAVA CTE Food Service & Hospitality Pathway
Introduction to the Kitchen
Introduction to the Kitchen is the entry level course in SAVA’s food service and hospitality pathway. This course is designed to accommodate students with any level of cooking experience from none at all to busy home cooks. Many of the students are not looking for a career in the industry, but are simply interested in learning how to cook or improving their existing kitchen skills.
Over the course of 7 weeks students will learn to function as a member of a kitchen group and how to use basic kitchen appliances. Subjects covered include basic kitchen safety & etiquette, kitchen sanitation, recipe reading & selection, precision measuring & weighing, and home baking techniques. Basic math and writing skills are required, but this is primarily a hands-on learning experience.
Food & Nutrition
Food & nutrition is the mid-level course in SAVA’s food service and hospitality pathway. This course is designed to accommodate students with any level of cooking experience. Completion of Introduction to the Kitchen with a grade of C or better is required. Many of the students are not looking for a career in the industry, but are interested in building on the foundation skills learned in Introduction to the Kitchen.
Over the course of 15 weeks students will be in the kitchen cooking nearly every week. They will continue to hone their skills functioning as part of a kitchen group and take turns leading their peers. Subjects covered include knife & kitchen safety, basic nutritional needs, living a healthy lifestyle, budgeting & shopping, exploring sources of our food supply, and public speaking. Basic math and writing skills are required, but this is primarily a hands-on learning experience that teaches essential life skills. Introduction to the Kitchen is required for this course.
The Culinary course is designed for students that are interested in a career in the hospitality field (cooks, servers, chefs, & hotel/restaurant management). Successful completion of Food & Nutrition with a grade of C or better is required for enrollment. This is a 15 week long job-based class that provides students with the necessary skills to obtain employment in the food industry or to continue further culinary education.
The course is articulated with the culinary arts program at American River College. Successful completion of the course will provide students with a ServSafe CA food handler’s card (required for employment), 3 college credits, and automatic enrollment as a student at American River College. Students will also prepare a skills based resume, receive advice and coaching on successful job interviewing techniques, and gain real world experience working as part of a crew in a full-sized commercial kitchen. Food and Nutrition is required for this course.
Check out our BLOG to see what’s happening in Culinary, see the course syllabus, and follow our classes progresses.
Name: Chef Brian Stein
Location: SAVA; All Sites
Subjects Taught: Food Service & Hospitality
Education: ACF certificates in Culinary Arts, Baking & Pastry, and Restaurant Management from Diablo Valley College in Pleasant Hill, CA
About Me: Born in West Germany, I have lived in California since the age of 3. The oldest of three brothers, home cooking duties fell to me at the age of 13 when my single mother returned to work full time. After completing 8 years of service in the USCG, I decided to turn my love of cooking and historical food preservation techniques into a career. I am really enjoying the opportunity to help groom the next generation of young Chefs and exposing all of my students to the world of cooking and all of the wonderful career paths available in the industry.
Interests: In addition to cooking, I enjoy hiking, cycling, reading, and watching classic movies. I am a huge Star Wars fan and have attended several conventions and fan events connected to the movies.