DATES: July 12-23, Monday-Friday, 9 a.m. - 4 p.m.
LOCATION: Buffalo State College (Caudell Hall, Campus House)
RATIONALE: With reduced restrictions on public gatherings and the anticipation for outdoor dining, restaurants are now struggling to replace workers who were let go early in the pandemic. Individuals who were laid off are not returning for several reasons, including generous unemployment benefits as well as changing to a more stable career. Restaurateurs are having to reduce operating hours in order to prevent burnout for current staff.
PROGRAM DESCRIPTION: Restaurant workers help to provide the welcoming atmosphere that we have missed for so long, fostering connection, camaraderie, and celebration amongst friends and family. As we now emerge from social distancing, this is your opportunity to RISE Up and join the rewarding culinary industry!
In this two week hands-on, experiential training event, participants will receive knowledge and skills needed in the big three on-the-job performances that are essential to restaurant operations: Cook, Server, and Hosting. The program concludes with the opportunity to interview with a variety of local restaurants.
Guaranteed, immediate job.
Tuition reimbursement plans based on employment longevity.
Bus passes/Scholarships available (student responsible for materials fee).
Discover the essential knowledge and skills essential to job performance in the restaurant industry.
Demonstrate understanding of the basic operations of varous types of restaurants.
Apply, practice, and strengthen skills required for primary roles of professional cook, server, and host in the restaurant industry.
COURSE FORMAT (subject to adjustment):
Introduction to Restaurants: orientation, tone setting, syllabus review, facilities tour, goal setting.
Introduction to the Hospitality Industry/career potential: types of positions; types of restaurants; introduction to professional chef skills; food service trends.
SERV Safe Food Handling course and exam, leading to certification.
The Restaurant Business, focus on people, place and product; operations, facilities layout, equipment, tours of campus based kitchens, introduction to knife skills and cooking methods.
Hands-on restaurant operations, menu concepts, prepare and cook menu items.
Communication, conflict resolution, stress management, and team building.
Knife skills, practice cooking methods; competency assessment.
Greeting, taking reservations, setting tables, customer service; self assessment, resume and cover letter preparation.
Review, reinforcement, workplace communication, self-evaluation.
Practice and Role Play.
Scenario based experience; course completion. JOB INTERVIEWS!
Back to Top
Some content on this page is saved in PDF format. To view these files, download Adobe Acrobat Reader free. If you are having trouble reading a document, request an accessible copy of the PDF or Word Document.