MVCTC Culinary Arts Student Earns Young’s Jersey Dairy Scholarship
Columbus, Ohio -- Miami Valley Career Technology Center (MVCTC) Culinary Arts Class of 2018 student Gerardo Zamora (Huber Heights) was the recipient of the first Young’s Jersey Dairy Scholarships for culinary students.
According to the Young’s Jersey Dairy website,
“The Ohio Restaurant Association Education Foundation supports hospitality and culinary education for students in Ohio. Over the years, Young’s has hosted tours for many classes of culinary students from Springfield Clark Career Technology Center, Greene County Career Center, Miami Valley Career Technology Center, Upper Valley Career Center, Centerville High School, Ponitz Career Technical Center, Tolles Career & Technical Center and more! Young’s is a great place to learn – there aren’t many places where you can visit an actual farm milking cows, cheese and ice cream production, two different restaurants and catering for picnics of 50 to 2,000 or more.
Many of these schools teach the ProStart® program. The ProStart® program was developed to increase the quality and employability of today’s high school restaurant-management and culinary arts graduates by providing them with essential work-related skills, as well as career exploration and the opportunity to seek post-secondary education. The ProStart® program includes an industry-backed curriculum to teach, test and award industry-recognized credential to students meeting high standards in food service and restaurant education.
ProStart® is a two-year curriculum for high school juniors and seniors developed by the National Restaurant Association Educational Foundation. Coupled with relevant work-based experiences, this curriculum enriches, enhances, and reinforces what students learn in the classroom and provides students with opportunities to develop the essential skills critical to their future success. By integrating classroom learning with real-world job experiences, ProStart® provides students to learn important skills including customer service, leadership, teamwork, and responsibility.
These skill sets serve as a foundation for professional, trained and educated employees. The program provides a school-to-career path for high school students interested in the restaurant and foodservice industry.
Having worked with Springfield Clark CTC and MVCTC instructors in the past to create new recipes, Young’s created scholarships starting in 2018 for students from both these schools’ culinary programs. Young’s committed to funding 10 years of scholarships for a total of $15,000. These two scholarships are administered through the Ohio Restaurant Association Education Foundation.”
For more information about MVCTC, visit www.mvctc.com.
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