We believe that we're training cooks who can
take their degree from our college and go
into the workforce and become chefs.
You're not only learning just to cook,
you're learning a lot of the professionalism, that  goes into being a chef.
What our students can expect when they come
to our college is they can expect a wealth
of knowledge be able to eventually take those
techniques put their own touch to them and
become a successful cook in our community.
I have one piece of advice that I offer to
every student that comes here and that
is, work in this industry while you're going
to school. And the students that do that,
we see their progression through our program
rise much more quickly than students that
don't practice their trade.
I perform better at school because I have
a job in the field. I perform better in the
field because I to go school.
We concentrate on the basics, and the fundamentals
of cooking from soups to sauces, to baking,
to nutrition, from ice sculpting to pastries
to bread making, to meat fabrication.
We do quite a bit for the community, having
classes at the Armory. And your basically inviting
members of the community to the Armory in
downtown Janesville and your cooking a coursed
meal out for them. It's great line practice
for us, I don't think any of them are going
to complain about getting to taste our food.
And our students need to understand and can
gain that knowledge from us that the better
their skills are, the better their fundamentals
are, the more able and the more apt they are
to compete in the work force.
