Foods class takes a fresh approach to running a restaurant

Foods class takes a fresh approach to running a restaurant

Duy-An Pham (left) and Jacob Newcom (right) work in the Entrée Station to prepare food for the lunch hour. Students rotate through six skill stations to practice skills needed to run the kitchen.

Cassidy Johncox

    When people picture a school, they don’t normally picture a restaurant; that’s what makes Warren Woods Tower High School so unique. The school not only has their very own restaurant, but classes full of students that actually run it.

    Foods and Hospitality, a Career and Technical Education (CTE) class, is where students learn different skills in cooking, baking, and running a restaurant. Taking this class benefits those trying to pursue a career in this field. The class is offered to students who attend Lincoln, Center Line, and Fitzgerald High Schools, as well as Warren Woods Tower students, as part of the consortium program.

    “I think students take the class because they enjoy running a working kitchen. I also think they enjoy the hands on quality of our class that they really can’t get anywhere else,” Silwanowicz, Foods teacher, said.

    The Titan Terrace has always been known for its delicious salads and pastas, but this year there is more concentration on healthy eating. Students in the foods class are learning how to prepare food using healthier ingredients; therefore the cooks are producing healthier foods to be consumed in the restaurant.  

    The foods teachers, Mrs. Adams and Mr. Silwanowicz, are ensuring that the students are preparing the food properly. The main focus is the salad bar. Cooks are adding in many different types of lettuce, including romaine and spinach, and making sure there are many fresh cut vegetables available for those who eat in the restaurant.

    “I’ve been getting salad for lunch ever since the Titan Terrace opened this year. It’s delicious!” Erica Saier, WWT senior, said.

    The ranch has incorporated skim buttermilk and low fat mayo, which makes it less fattening. The pastas are served with more vegetables and lettuce, and made with less sodium and fat to keep the healthy aspect to it.

  “We have already made changes to some of the recipes we use for the salad bar. Mrs. Adams and I plan on eventually providing nutritional information for our soups, desserts, and entrees. We believe that this awareness will help students make the right choices,” Silwanowicz said.

    Though the healthier food is important to the class, it isn’t the only focus.

    “The class also benefits in teaching employability skills and I use the restaurant and kitchen to teach them,” Adams said.

    Students learn different skills needed in the workforce, how to properly follow directions, and how to act mature and professional. The students are also trained on hospitality, service skills, management, and business math.

     “Our class is unique because it offers students a chance to run a restaurant that is open to the public. Not too many schools can say that. We also offer after school catering events for the students. This allows us to get our name out there and also provide amazing experiences for the kids,” Silwanowicz said.

This article was featured in the Macomb Daily from December 20th 2012