The Cup and Saucer restaurant at Vantage is the career tech lab for students enrolled in the two-year Culinary Arts program. Students usually arrive in the kitchen with very little experience. By graduation time, they have practiced many different facets of restaurant employment, including food safety, meal planning, preparation and serving, as well as front of the house (hospitality and cashiering).
Students have the opportunity to become “Serve-Safe” certified and to receive the ProStart® Certificate of Achievement. For those students planning to continue their education in chef training or restaurant management, it serves as an excellent introductory experience. Although this program concentrates on preparing students for careers in hospitality and restaurant services, it is a practical life program too.
Students in the Vantage Culinary Arts program get first-hand experience in the kitchen and operating the Cup and Saucer restaurant. The restaurant is open for lunch on Tuesdays, Wednesdays and Thursdays most weeks, seating guests from 11 a.m. to noon. Luncheons for group meetings can also be arranged; call ahead.
It’s almost time for the annual Thanksgiving Feast luncheon, prepared by Culinary Arts students. Robin Burns and her class invite everyone to this popular event. It will be held two days this year: 11 a.m. to noon Nov. 14 and 16. This year’s buffet will include a delicious variety of salads, meats, vegetables, breads and desserts for $8.95. Reservations are necessary for this special event. To reserve your spot, call 419-238-5411 ext. 2425.
And if you’re planning ahead, the Christmas Buffet lunch will be held on Dec. 19 and 21st this year.
Parent/teacher conferences will be held at Vantage from 4-8 p.m. on Nov. 19 and from 10:30 a.m. to 8:30 p.m. on Nov. 20. Call 419-238-5411 or 1-800-686-3944 ext. 2126 to schedule an appointment.
To read the rest of this article please subscribe or sign in