The Cooperative Education (CO-OP) program combines classroom instruction with on-the-job training, and is available through any career and technical program offered at OACTEP. Qualifying seniors integrate classroom learning with supervised, practical work experience. Eligible students apply for part-time employment in areas related to their chosen field of study. Students are evaluated by their employers on a monthly basis, and receive related instruction in school each week. To qualify for the CO-OP program, students must have passing grades in all courses required for graduation, have a Student Employment Training Agreement, have good attendance, and have an acceptable discipline record. Students must have completed a minimum of one year in their career and technical program prior to applying for the CO-OP program.
The Cooperative Education (CO-OP) is a partnership between the high school, local employers and students. CO-OP is an opportunity for students to use skills learned in high school and learn new skills in the workplace. Students are required to keep a log of work activities and attend the CO-OP class. Students are evaluated monthly by employers and have a Training Plan developed in conjunction with their employer. All students will be required to take the appropriate NOCTI test at the conclusion of the program.?
Students will prepare and service school meals. May include moderate prep work. Students may include working during catered events outside the school day and some days that school is not in session.
Primary Duties and Responsibilities:
- Prepare meals and a la carte items.
- Some scratch preparation may be required.
- Serve meals in a portion controlled environment.
- At the end of meals, count leftover portions and store according to regulations.
- Wash dishes and clean up the kitchen and dining areas.
- Cashiers count money and prepare daily till reconciliation.
- Assist team leader with filling out logs and daily production reports.
- Assist team leader with monthly inventory of all food supplies as well as weekly ordering inventories
- Perform other duties as assigned by the site leader or the food service director.
Skills and Abilities: - Ability to read recipes, etc., communicate verbally and in writing, computer and e-communication skills.
- Ability to keep balance on slippery floors and spend a significant part of workday reaching, twisting, stooping, bending, walking, and pushing and pulling objects up to a weight of 50 pounds.
- See with near acuity of less than 20 inches with depth perception, field of vision, and accommodation.
- Requires mid range of vision more than 20 inches and less than 20 feet.
- Able to hear with 40-decibel loss maximum.
- Able to pick, handle, and grasp objects.
- Extensive reaching of the hands and arms above and below the waist throughout the workday required.
- Able to lift objects up to 30 inches weighing up to 50 pounds.
- Exposure to poor ventilation with little exposure to adverse or outside atmospheric conditions. Able to use stoves, dishwashers, mixers, steamers, ovens, slicers, and other kitchen type equipment and utensils.
Hourly Rate: $15.00
