Food Service student cooking with teacher
  • 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. 

     

Teacher

 Chef McNeill

Phone: 973-627-4600 Ext. 261

Email:

Degrees and Certifications:

BS Cornell University Culinary Institute of America

Chef McNeill

Welcome to Fundamentals of Food Service! I am your Chef Instructor and wanted to share with you my background in the world of hospitality.  

I have a degree from Cornell University's School of Hotel Administration as well as a certificate from Culinary Institute of America. I have been teaching culinary skills to students at MCVTS for 12 years and love sharing my knowlege and skills with students. The hospitality industry offers so many opportunities and my goal is to help you explore them and find something that will spark a passion. 

My culinary journey has included being a chef owner of a restaurant, a casino hotel catering sales manager, and being a culinary arts teacher at George Brown College in Toronto Canada. All of my life experiences have been sprinled with amazing food memories! 

Welcome to our class and look forward to learning with you all!

Overview of Program


  • Students attend one of two possible sessions (AM or PM) for Share Time programs.

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


    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