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The Culinary Arts
and Sciences Program

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prepares students
for next steps--

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getting students
into apprenticeships,

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getting students into
colleges, getting students

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into the workforce.

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Every student in this program
is earning college credit.

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What I really love is everyone
here feels like family,

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and everyone is able to
collaborate and work together

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and share their interests.

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And I think that's
great for people

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who have a passion in
culinary, whether it's

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through cooking or baking or
in customer service and dining.

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And so for everyone to come
together and share that,

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it's just a wonderful
space to do that in.

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We're not afraid to make
mistakes and learn from them.

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It's very helpful
for me because I

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would like to have my own
restaurant in the future.

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I can graduate this program with
my American Culinary Federation

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certificate.

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And that would help
me a lot because when

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I go to college, that's
another step to meeting

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my goal in the future.

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I think having this hands-on
learning experience is setting

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us up for the real world.

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This year, I've
taken on the position

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as pastry sous chef, which
has given me opportunities

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to take on more
responsibilities,

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but also help guide students
through certain competencies

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or technical skills while
also allowing me a space

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to reflect on where
my strengths lie

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and where I want to
further develop my skills.

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[MUSIC PLAYING]

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