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Fundamentals of Food Service

Food Service student cooking with teacher
culinary collage

Located at Morris County School of Technology, Denville

The Fundamentals of Food Services program provides comprehensive education in culinary basics and food service operations through hands-on kitchen-based learning. Students develop expertise in food preparation techniques, measurement accuracy, kitchen safety protocols, and collaborative cooking practices while exploring industry standards and professional food service practices through both classroom instruction and practical kitchen experiences.

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

Email: Wierzbickij@mcvts.org

Phone: 973-627-4600

Qualifications: 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 - 10:40 am
Year 2 Students: Afternoon Session 12:10 - 2:50 pm

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

Learning Experience

Students engage in hands-on kitchen activities that emphasize practical food preparation skills and collaborative cooking in a professional kitchen environment. The program focuses on authentic culinary methodology through direct application of food service techniques and safety procedures that mirror industry standards and professional kitchen operations.

Skills and Prerequisites for Success

Prospective students should demonstrate ability to read and comprehend information at an elementary level and accurately interpret measurements and work with fractions. The program requires individuals who possess fine motor skills for detailed food preparation tasks and can collaborate effectively with peers in kitchen-based learning environments.

Important Considerations

  • Reading Comprehension: Elementary-level ability to understand recipes and food service information
  • Measurement Skills: Accurate interpretation of cooking measurements and ingredient quantities
  • Fraction Work: Understanding and application of fractions in recipe calculations
  • Fine Motor Skills: Precise hand coordination for food preparation and kitchen tasks
  • Safety Procedures: Strict adherence to kitchen safety protocols and industry standards
  • PPE Protocols: Proper use of personal protective equipment in food service environments
  • Collaborative Work: Effective teamwork and cooperation in shared kitchen spaces
  • Hands-On Learning: Active participation in practical food preparation activities
  • Kitchen Environment: Comfort working in professional kitchen settings
  • Industry Standards: Understanding of food service regulations and best practices
  • Food Preparation: Development of fundamental culinary and cooking techniques
  • Professional Practices: Introduction to commercial food service operations

This program is ideal for students who are interested in culinary arts and food service, enjoy hands-on cooking activities, and are prepared to engage in practical kitchen-based learning experiences with emphasis on safety and collaboration.

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