- voice: 510.794.3666
- tty: 510.794.3672
- fax: 510.794.2409
F.E.A.S.T. has been a part of the Career Technical Education Department for more than 30 years. Mocha Cafe, the program restaurant , is open to the staff and public on Wednesdays for lunch, and for special catering events. The facility includes a full commercial kitchen, bakery, and dining room with a seating capacity of 32. As a school- based enterprise, F.E.A.S.T. is student operated with the curriculum aligned to the California Home Economics Careers and Technology Challenge Standard.
The goal of F.E.A.S.T. is to provide students with hands-on experience in the areas of advanced food production with emphasis on work relations, operational procedures , and nutrition. As an instructional program, emphasis is placed on technical preparation and production, work ethics, individual responsibility , teamwork, and industry skills that will lead to employment in the Food Service Industry.
This program prepares students for further education or immediate employment in the hospitality and food service industry.
Program Goal: To be exposed to and given practice in the preparation and service of various foods and to increase proficiency. To be exposed to basic food preparation and food service skills, measurement, safety requirements, career information, and to practice basic food preparation techniques.
Course Objectives: An instructional program that prepares the individual to use basic academic skills in reading, writing, math, and science to begin independent preparation of food. Students will be exposed to the operational procedures of the work site where safety and sanitation in food preparation and handling will be stressed. Opportunities to evaluate the finished product will be given on a regular basis. Introduction to the values and skills required in this career area will be an integral part of the program. Exposure to real life careers in the food service area will be given through field trips and guest speakers.
Key concepts in group dynamics, conflict resolution, and negotiation will be emphasized. Students will identify how personal skills and work habits affect their employability. Students will create work samples to document mastery of skills.
Each student will have completed transition into the career path cluster in Food Education and Service Training. At the end of 36 weeks, the student will have completed 135 hours of instruction and completed the Level 1 performance objective for this career area. The student will score at least 70% in the performance level with assistance.
11th and 12th Graders
Program Goal: The student will be given practice in advanced food production, with emphasis on employer/employee relations, operational procedures and nutrition.
Course Objectives: An instructional program that introduces an individual to advanced food preparation and production with emphasis on the technical preparation and production leading to employment. Further emphasis will be placed on good ethics, individual responsibility, teamwork, and citizenship skills that result in employability. Further instruction will be given in career preparation standards related to personal skills and interpersonal skills. The student will begin training in understanding and adapting to changing technology. In-depth study will be given in food establishment regulations pertaining to proper sanitation and safety habits in this field of work, required by local, county, state, and federal ordinances.
Each student will have completed level 1 proficiency at 70% and have beginning independent cooking and baking skills. At the end of 36 weeks, the student will have completed 270 hours of instruction. At this level, they will have completed the program certification in Food Education and Service Training with a 70% proficiency level. They will be transitioning to independent baking and cooking skills. The student will be referred to the Job Placement Specialist for training in the Food Service Industry.