Session Description

A quality food service program goes a long way towards ensuring a satisfied student body and increased retention.  This two-part training course will cover some of the best practices Job Corps campuses can use to ensure a high-performing food service program.  Led by two Food Service Supervisors and a Culinary Arts instructor, the Food Service Best Practices training will dive into customer service, involving and engaging your students, PRH compliance, budgeting, and more.

This training is intended for all food service staff

Agenda 

Part One – Tuesday, 10/20, 2:00 p.m. EDT

I. Cooking and Leading with Passion and Care

II. Customer Service

III. Involving and Engaging Students 

Part Two – Tuesday, 10/27, 2:00 p.m. EDT

I. PRH Compliance

II. Budgeting

III. Managing and Supporting Food Service Staff

Speakers

• Angela Callie, Food Service Supervisor, Talking Leaves Job Corps Center
• Justin Leland, Kitchen Supervisor, Penobscot Job Corps Center
• Carrie Wilson, Culinary Arts Instructor, Penobscot Job Corps Center