Specifications include, but are not limited to:1. Implement a culinary arts program at the Johnson Youth Center that includes both classroom instruction and that will provide hands-on kitchen experience to youth. 2. Instruction, hands-on kitchen experience, and curriculum must cover baking, cooking, and associated food service skills; leading to ServSafe certification or other similar credential approved by DJJ. 3. At a minimum, two 16-week classes per year. The curriculum will include, but not be limited to: a. Principles of food service; b. Food service safety and sanitation; c. Purchasing and inventory control; d. Recipe analysis and menu planning; e. Nutrition analysis; f. Meal planning and presentation; g. Food service equipment technology; and h. Budgeting. 4. As allowable, coordinate with DJJ staff to provide additional catering, job shadowand/or other work experience opportunities that will allow youth to participate in work settings and apply culinary skills learned in class.
