Food Service student cooking with teacher
  • cte

    Located at Morris County School of Technology, Denville

    The Fundamentals of Food Services program exposes students to the essential concepts and principles of culinary arts. Students learn the knowledge and skills required to perform the functions of food service personnel, including sanitation, hot and cold food preparation, cooking procedures, baking, and table set up and service. Students have the opportunity to gain practical experience by working in our industry-standard kitchen and planning functions for the community. 

    Morris County high school students in 10th grade may apply for their 11th and 12th-grade year. 

Phone: 973-627-4600

Email:

Degrees and Certifications:

Johnson & Wales, Bachelor’s of Science in Culinary Arts

Jeffry Wierzbicki

Chef Jeffry Wierzbicki began his culinary career at age 14, washing dishes at a Central New York Country club. Food and cooking were always things he loved doing, but after spending time in a professional kitchen, he found that working with his hands was usually fun, pretty challenging and never ever boring. He knew he was hungry for more (pardon the pun, but it’s accurate!).   Chef Jeff opted to major in food and nutrition and attend BOCES vocational school in East Syracuse, New York. He continued to further his education at Johnson & Wales University, where he worked as a teaching assistant, and earned a Bachelor’s of Science in Culinary Arts with a concentration in leadership studies. Following graduation, he honed his craft in such esteemed kitchens as Boston Harbor Hotel, The Bay Tower Room and Select Restaurants.  Chef Jeff spent portions of his culinary career cooking his way through Philadelphia, New York, Belize and Biarritz France to name just a few of the inspiring locales that allowed him to enjoy a career that spans 32 years of luxury hotels and resorts, to high volume and casual fine dining restaurants. It has been a long and gratifying journey from humble dishwasher to Executive Chef and  with honors and accolades including NJ Seafood chef of the year.  No honor or position, however, has been greater than teaching and inspiring others to follow their own paths to success as a teacher.  Currently, Chef Jeff is the Food Service teacher at MCST, where he enjoys helping students explore their own passions, as they begin their lifelong journey.

Overview of Program


  • Students attend the following sessions for this Share Time program

    Year 1 Students: Morning Session 8:00 - 10:50 am
    Year 2 Students: Afternoon Session 12:10 - 2:50 pm


    Students earn: 20 Career and Technical Education credits per school year


    Students learn:

    • Food Safety and Sanitation
    • Basic Food Preparation
    • Food Identification
    • Methods of Cooking
    • Menu Planning
    • Hot and Cold Food Preparation
    • Baking
    • Soups
    • Napkin Folding
    • Place Settings
    • Table Service
    • Event Planning
    • Front and Back of House Operations
    • Applied Math Concepts

    Students are required to:

    • Read and comprehend information at the elementary level
    • Interpret measurements
    • Work with fractions
    • Utilize fine motor skills
    • Collaborate with peers