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Johnson and Wales Visits CTE Classes

Chef Derek Hall supervises sophomore Anna Lang as she grates carrots in a cooking demonstration from Johnson and Wales University. Freshman Sarah Corbitt looks on.

Mrs. Dion Duke’s Foods and Teen Living classes hosted guests from Johnson and Wales University September 12, 2011. Johnson and Wales makes presentations to all Union County Schools Foods Classes twice a year to promote their Culinary Program. According to Mrs. Duke, UCPS has an articulation agreement with Johnson and Wales, meaning if a student successfully passes Foods I, Foods II, and the ServSafe Exam, they can receive college credit at Johnson and Wales. Robert Compass, Admissions Director, explained what the university offers while Chef Derek Hall spoke to the class about his experiences as a student and demonstrated his cooking skills. 

Compass explained that Johnson and Wales University has three colleges; the study of food prep; hospitality; and business. Chef Hall, who is majoring in Culinary Arts, shared with the classes that his love of cooking started when he was young and spent time in the kitchen with his grandmother. “It became a passion,” he said. “It just drives me further and further.”

Hall began his education in the spring of 2010 and his first class was ‘Stocks, Soups, and Sauces’. He told the students that a lot of his first year was spent learning how to learn and learning techniques. He went on to demonstrate some of his techniques with student volunteers sophomore Anna Lang and freshman Sarah Corbitt as assistants. They prepared barbecue sliders with a coleslaw made from carrots, red onion, and romaine lettuce. “Cooking is love here,” Hall said of North Carolina. “Being in North Carolina, I thought barbecue would be a good food to go with!” Johnson and Wales has campuses in Charlotte, Providence, Rhode Island; Denver, Colorado; and Miami, Florida. Culinary arts are offered at all four locations. For more information, visit http://www.jwu.edu/.

Written by: Paula White
Posted: Sep 21, 2011 by Paula White

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