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Transition 99 students describe in-house hospitality program that builds vocational skills
Summary
Students and staff from Community High School District 99’s Transition 99 program presented their in-house hospitality class, describing hands-on food-service training, guest lunches, and work toward food-handler certification that staff say prepares 18- to 21-year-old students for postsecondary employment or volunteer placements.
Transition 99 students and staff told the District 99 Board of Education about a new hospitality class that staff say gives students hands-on experience with food service and prepares them for job training and employment.
Lisa Balow, director of special services, said Transition 99 serves young adults 18 to 21 with disabilities who are preparing for life after high school. She said the program’s focus is “post secondary” outcomes and vocational experience in the community. Balow introduced staff and students who presented a slide show about the class.
Jerry Smolik, the hospitality teacher, said the class was created to let students explore “the different pieces in food service” and to build skills before they begin off-site job training. “We created this class so they could explore what are all those different pieces in food service, see if they like it, if they don't like it, if it's something they can do,” Smolik said.
Students described specific class activities. Jackson O’Moy (Jack) explained the class “teaches skills needed for jobs in the food industry,” listing cooking, serving, invitation creation and other tasks. Byron Hodges said students “learn about food, not food running, and cooking, and hosting,” and described menu selection, use of thermometers and food-safety tools. Presenters said students are working toward a food-handler certificate.
Staff described the program’s on-site facilities after a recent renovation. Balow said the Transition 99 building on Bernard Road has expanded kitchen capacity: “we have 4 stoves to use … 5 dishwashers,” which staff said makes hosting guest lunches and running multiple food teams easier. Smolik and Balow said the district provides a full-time vocational coordinator and three job coaches who support students’ community placements.
Students said the hospitality class runs guest lunches that invite district staff and community partners; presenters described an RSVP form that collects a guest’s full name and job title, contact email, availability and any dietary restrictions or allergies. Staff said the program plans a guest lunch for community employers who place or volunteer with Transition 99 students.
The presentation also noted community partnerships for employment and training. Staff identified Culver (restaurant) among employers who take trainees from the program, and said the in-house food-safety training gives students a “jump start” on certifications required by those partners.
The Transition 99 presenters asked board members to consider attending a future guest lunch. The board did not take formal action on the presentation.
