CCAP Arizona extends "culinary lab" to job-ready training

We slice, we dice, we cook, we award scholarships..but wait, there's more! 

Both nationally and here in Arizona, we're still slicing and dicing (and, of course, awarding scholarships) - but there's a critical difference these days.

Scholarships are still a primary element, but a growing appreciation for both student and industry needs is leading to a new focus on those culinary students who perhaps perform poorly in the stress of competition, or who wish to focus on work before additional classroom time.

According to CCAP Arizona director Jill Smith, students and teachers will see a growing emphasis on culinary training not specifically structured for scholarship competition.

Hard and soft skills alike will be addressed through increasing "culinary lab" times available to both competitors and other culinary students.  Using Rouxbe Online Cooking School lessons, coupled with real-life kitchen and academic experiences, students will become "career ready," Jill says.

Job searches, resume and business letter writing, interviewing techniques - and kitchen etiquette! - are all topics that are included along with basic kitchen skills reviews and assessments.

"We're not anticipating that students will complete these classes and be ready to take on a sous-chef position," Jill says.

"But they'll be more than ready to show up ready for work - and ready to succeed."

Keep an eye out for more information about CCAP Arizona's "new and improved" culinary lab sessions throughout this coming school year. And remember - the competition is still there!