RESTAURANT: Front of House Training
We teach what we know.
TOUR & DISCUSSION OF
RESTAURANT WORK
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Our 8-week training sessions begin with a tour of both the front and back of the house with an explanation of their differences and importance for a successful business.
And, they get to meet the chefs for a
Q&A session!
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PROPER WORK ATTIRE,
GROOMING, ETIQUETTE
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We discuss first impressions on every
level and the importance of how a guest perceives their experience will be. The students share in a discussion of their impressions and experiences and how it made them feel.
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WHAT GOES INTO OPENING A RESTAURANT?
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We discuss all the decisions involved in finding the right location, deciding what type of food/experience is desired, creating a name and identity-what a logo is and what it does for a business. Designing the look and feel of it, hiring staff, creating a menu, purchasing equipment, furniture, dinnerware, etc.
IMPORTANCE OF SETTING UP
A CLEAN DINING ROOM​
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The students are given tasks of cleaning tables, banquettes, chairs, counters, windows, sweeping the front entrance and taught to notice what makes the proper presentation to the guest.
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HOW TO SET UP FOR SERVICE
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Using proper health guidelines, the students spend a lot of time learning the various skills of stocking the shelves, setting the tables, filling salt/pepper shakers, sugar caddies, etc.
ROLE PLAYING
​Welcoming guests properly, the importance of eye contact, manners, and good communication are taught and rehearsed over and over. We prepare them for actual service and the students get to show what they've learned at Sorriso Kitchen's Breakfast for Dinners.
BAKING PROGRAM: Shortbread Smiles
COOKIES WITH A MISSION
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Using the Madison Community House, the science of baking is explored, recipe study, measuring, importance of
cleanliness, teamwork, navigating kitchen appliances, and clean up.
RESULTS OF EFFORTS
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The cookies are packaged, labeled, and marketed. The cookies are now being sold in gift baskets and the students couldn't be more thrilled!
HYDROPONIC GROWING: In School Classroom
GROWING GREENS & HERBS
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In class, students learn how to plant from a seed, cultivate, nurture and harvest salad greens and herbs to be packaged, labeled, and made for sale to the school staff. This complements veggies that the students grow in their outdoor garden and add to the salads.
DELICIOUS LEARNINGS​
Lessons in entreprenuerial business and the responsibilities connected with it are taught along with maintenance of the tower. Monies earned replenish seed pods and buy the class celebratory lunches!
OUR INSTRUCTORS:
Rose Bagnara
Certified Occupational Therapist
Eileen Giordano
Special Education Instructor
