Students Gain Professional Culinary Experience

The partnership between a professional food management service company and a nationally-accredited culinary arts program creates a winning combination for Fairmont State.

Aladdin Food Management Services, Inc. and the Culinary Arts program of Pierpont Community & Technical College of Fairmont State University have built a partnership that gives students hands-on experience in the professional food management industry and also enhances Dining Services offerings on campus. The team approach is a result of the efforts of John Kellar, Aladdin General Manager, and Brian Floyd, CEC, Culinary Arts Program Director for Pierpont C&TC.

"The partnership between Dining Services and the academic program has created a win-win situation that helps our departments reach individual goals," Kellar said. "Dining Services gains the ability to upgrade the dining program and enhance satisfaction, as the Culinary Arts program students deliver the extra time and ability to prepare foods that require substantially more preparation and handwork. In fact, the entire campus benefits from our partnership because it allows us to offer our customers more variety and higher quality meals."

Pierpont C&TC students gain "real life," professional experience -- including proper food handling, following recipes, volume production, sanitation and achieving deadlines for service and the development of professional confidence.

Jay Mahoney, CEC, teaches Culinary Arts program courses each semester and leads the team of culinary professionals in daily food production. He also mentors students in the Falcon Center kitchen. These students complete required practicum studies by assisting in the preparation of cafeteria meals. Customers see a greater variety and enhanced quality in the food offered by Dining Services because of the career-minded students in the kitchen.

While fulfilling their practicum experience requirements for the Culinary Arts program 'two "interns," Earl Gerlach and Andrew Kruk, stepped in and assumed responsibility for all dinner meal food production -- for most of the spring 2006 semester. They were hired by Aladdin and held paid cook positions while finishing their final semester of study.

"Students take their work seriously, and this career-mindedness often pays off for them and for Aladdin," Kellar said.

Numerous students currently fill valuable culinary roles in local restaurants, clubs and other food establishments. Three have joined the Aladdin staff:
* Earl Gerlach is now employed full-time by Aladdin at Fairmont State.
* Donald Shaffer, Pierpont C&TC's 2006 Food Service Student of the Year, has recently accepted a Chef-Manager position with Aladdin, managing an account in nearby Kingwood, W.Va.
* Michelle Carpenter, Pierpont C&TC's 2005 Food Service Student of the Year, recently accepted the Catering Manager position for Aladdin at West Virginia Wesleyan College in Buckhannon, W.Va.

"Fairmont State expresses its appreciation for Aladdin's corporate stewardship and continuing commitment to the stability of Fairmont State, its programs and its endowment," said Blair Montgomery, President of Pierpont C&TC.

For more information about the Culinary Arts program at Pierpont C&TC, visit www.fairmontstate.edu or e-mail Floyd at bfloyd@fairmontstate.edu.