By teaching ways to cook and work in a restaurant, this program is not
trying to create another generation of line chefs. The focus in this
program is equity and access. Because one uses all of the senses when
cooking and working in restaurants, the restaurant experience is an excellent
starting ground for developing vocational skills for every individual.
And, with this combination of efforts and exposures, we can give more
direct access for students to develop healthy work ethics, healthy food
choices, begin to consider their own career choices and work together with
others.
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