CULINARY ACADEMY OF LAS VEGAS

Transcription

1 CULINARY ACADEMY OF LAS VEGAS

2 Registration Checklist To register for training, incumbents must submit the following documentation: Union members (must be employed at a participating union property for at least six months to meet union eligibility requirements): Valid identification Social Security Card Health Card (required for all Food and Beverage registrations) Alcohol Awareness Card (required for Bar Porter, Bar Apprentice, Food Server, Wine Server, and Sommelier classes) Last pay stub Work badge If you have any questions, please contact a Student Services Representative at (702) , Monday through Friday, 8 a.m. to 4:30 p.m. Incumbents who are on permanent layoff status or are working in a different department than the classification for which they are training are required to complete all banquets noted. Stay in touch with us: CALV is the only hospitality training program sponsored by 33 major Strip resorts and the Culinary and Bartenders Unions. Be sure to visit our Westside Bistro for lunch, 11 a.m. to 2 p.m. Revised April 6, 2016

3 1 Kitchen: Steward Length: 140 hours (includes ServSafe instruction and certification) and 4 hours Employability or 45 hours Vocational English for Speakers of Other Languages (as needed) Time: Monday through Friday, 8 a.m. to 3:30 p.m. (includes a 30-minute break) Health Card; minimum age18 years old; ability to lift up to 50 pounds and work with strong chemicals work two banquet events before graduating. Students will learn how to clean and maintain kitchen areas and equipment, including deep fryers, broilers, grills, stoves, and conventional ovens. They will also learn how to wash dishes, pots, pans, and utensils and how to handle chemicals properly. Baker s Helper Length: 180 hours of vocational instruction (includes ServSafe instruction and certification) and 4 hours of employability (as needed) Time: Monday through Friday, 9 a.m. to 12 p.m., 1:30 pm- 04:30 pm or 5 to 8 p.m. (sessions alternate) Health Card; minimum age 18 years old. Must attend every day. Students will learn the basic principles of baking, including fundamental techniques and procedures related to breads; pies, pastries, and cookies; cakes and frostings; and chocolate and sugar. Professional Cook Length: 420 hours (includes ServSafe instruction and certification) and 4 hours Time: Monday through Friday, 8 a.m. to 3:30 p.m. (includes a 30-minute break) Health Card, minimum age 18 years old work at two banquet events before graduating. Students will learn about kitchen equipment, Serv Safe, line mechanics, plate and food presentation, and hot and cold food production, and will gain knife skills. A background in restaurant work is preferable. Students may be eligible to test out of blocks, depending on previous work experience.

4 2 Food and Beverage: Bus Person Length: 112 hours (includes ServSafe instruction and certification) and 4 hours Time: Classroom instruction: Monday through Friday, 8 to 10:30 a.m. Practical instruction: minimum of 12 hours per week to be completed when classroom instruction is concluded; time and days vary (including weekends) Health Card; minimum age 18 years old. Must attend every day of first two weeks of classroom instruction. work at two banquet events before graduating. Students will learn about proper dining room etiquette and safety and health department regulations, as well as how to clean and reset tables, take and serve drink orders, and properly clear dishes. Food Server Length: 152 hours (includes ServSafe instruction and certification) and 4 hours Time: Classroom instruction: Monday through Friday, 8 to 10:30 a.m. Practical instruction: minimum of 12 hours per week to be completed when classroom instruction is concluded; time and days vary (including weekends) Health Card; Alcohol Awareness Card; minimum age 21 years old; 6 months of experience as a Bus Person or Bus Person training. Must attend every day of first two weeks of classroom instruction. work at two banquet events before graduating. Students will learn about suggestive selling techniques, dining room etiquette, proper service techniques, kitchen equipment, and safety and health department regulations. Fountain Worker Length: 60 hours and 4 hours Employability Time: Classroom instruction: Monday through Friday, 8 to 11 a.m. Health Card; minimum age 18 years old; basic math skills (must pass assessment) Students will learn to use a Point of Sale system, give exceptional customer service, follow Southern Nevada Health District regulations, and be able to maintain a positive attitude while performing daily job duties.

5 3 Food and Beverage: (cont.) Bar Porter Length: 30 hours (includes ServSafe instruction and certification) and 4 hours Time: Monday through Friday, 11 a.m to 2 p.m. Health Card; Alcohol Awareness Card; minimum age 21 years old Students will learn about bar products, bar terminology, cleaning and sanitizing, and proper chemical usage. Bar Apprentice Length: 45 hours (includes ServSafe instruction and certification) and 4 hours Time: Monday through Friday, 11 a.m. to 2 p.m. Health Card; Alcohol Awareness Card; minimum age 21 years old; 6 months of experience as a Bus Person, Food Server, Cocktail Server, Hostess, or Bar Porter; front of the house customer service experience; or instructor approval Students will learn about work forms, handling cash, basic drinks, customer service, and bartender interaction. Wine Server Length: 75 hours and 4 hours Time: Monday and Tuesday, 8 to 11 a.m. Health Card; Alcohol Awareness Card; minimum age 21 years old; 6 months of experience as a Food Server, Cocktail Server, Bar Apprentice, or Bartender Students will learn about the basics of wine history, tasting, and serving and gain the tools for achieving guest satisfaction. A background in food service and/or restaurant management is helpful but not required. A student without these qualifications may be accepted at the discretion of the instructor. Sommelier Length: 150 hours and 4 hours Time: Wednesday and Thursday, 8 to 11 a.m. Health Card; Alcohol Awareness Card; minimum age 21 years old; complete Wine Server course or pass entrance test Students will master the extensive wine information required to suggest and serve fine wines and to handle various customer requests and questions. They will become conversant with the basics of Master Sommelier theory, practice, and tasting.

6 4 Housekeeping: Guest Room Attendant Length: 70 hours and 4 hours Employability or 45 hours Vocational English for Speakers of Other Languages (as needed) Time: Monday through Friday, 8 a.m. to 3:30 p.m. (includes a 30-minute break) minimum age 18 years old Students will learn about bed making, cleaning methods, proper handling of chemicals, room check procedures, cart loading, and safety and biohazards. House Person/Utility Porter Length: 70 hours and 4 hours Employability or 45 hours Vocational English for Speakers of Other Languages (as needed) Time: Monday through Friday, 10 a.m. to 5:30 p.m. (includes a 30-minute break) minimum age 21 years old; must be able to lift 50 pounds and to control utility equipment weighing up to 250 pounds Students will learn about cleaning public areas, operating utility equipment, and cleaning and maintaining various types of floor surfaces Please note: For the above classifications, students must wear black non-skid shoes and must be able to pull and/or lift 30 to 50 pounds. If you have any questions, please contact a student services representative at (702) An Equal Opportunity Employer/Program