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Brenda Scott loved to cook and aspired to obtain a position
as a cook in a restaurant. She decided to pursue this dream and jumped at the
opportunity to enroll in SUNY Delhi’s Basic Food Preparation Lab course during
the 2013 spring semester. SUNY Delhi and
The Arc of Delaware County have teamed together for several years to provide
inclusive learning experiences for people with disabilities. This connection has opened worlds of
opportunity and fulfillment for not only people with disabilities but for the SUNY
students in the inclusive classes as well.
“Allemande”,
“Bain-Marie”, and “Veloute” are not part of a foreign language but some of the
numerous vocabulary words that students must master in the Basic Food
Preparation course. The class objectives
included training in basic preparation of food groups, proper use and care of
food service equipment, recognizing and identifying product standards, and food
safety and sanitation standards of professional cooking. Over the course of 15
weeks, students learned the proper preparation of sauces, soups, salads, meats,
vegetables, fish, eggs, pasta/rice, and sandwiches. They also learned how to
organize and prepare food within allotted timeframes as well as concession
stand set up, shopping, pricing food, and basic equipment operation. Their
overall grade was based 60% on performance and 40% on tests and exams.
Brenda passed with flying colors and immediately put her new
skills and techniques to use when she planned and prepared a dinner for The Arc
of Delaware County’s Board of Directors on May 23rd. Brenda loves to share her favorite recipes
with others as well and she regularly prepares selected dishes when she works
in cafeteria at The Arc’s Hamden location. Pam Walker who manages the cafeteria
said, “We have been reaping the benefits of Brenda’s cooking skills. Everyone
really enjoys Brenda’s specialty dishes and she loves to plan and prepare them.
She is a pleasure to work with!”
Brenda plans to continue her education by taking the next
Food Preparation course offered at SUNY Delhi in August.
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| Tasty Dishes Cooked Up in Class |
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